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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
 45   46   47   48   49 
EFFECT OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CONSUMER ACCEPTANCE OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET PRODUCTS Pebri, Arlika; Sukmiwati, Mery; ', Dahlia
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aimed to determine the effect of white oyster mushroom onconsumer acceptance of shrimp nugget products. Dry shrimp used 400g weight byeach addition of different oyster mushroom consists of 4 levels ware, 0% (N0),25% (N1), 50% (N2), and 75% (N3) from the weight of dry small shrimp. Theresults showed that organoleptic test on prefered was N2 (200g). Based onproximate analysis of dry shrimp nugget with 200g (N2) white oyster mushroomaddition were significantly influence on water content (29.72%), ash (36.66%),protein content (19.06%), and crude fiber content (2.38%).Keyword :: White oyster mushroom, dry small shrimp nugget, crude fiber content
The Effectiveness of the Use of Bio-sand Filter and Mangrove Charcoal to Reduce Oil and Phosphate Content in the Liquid Waste Originated from the Palm Oil Company PT.PN V Sei Galuh Dedi Budiyaka; Budijono '; M. Hasbi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The liquid waste from the palm oil company is rich in phosphate and oil remains.To reduce the phosphate and oil content, a treatment such as filtering should beapplied. A study aims to understand the effectiveness of the use of bio-sand filterand mangrove charcoal to reduce oil and phosphate content in the liquid wasteoriginated from the palm oil company PT.PN V Sei Galuh, has been conductedfrom June to August 2014. The waste was flown continuously through bio-sandfilter and then flown to a processor that is filled with mangrove charcoal.Parameters measured were oil and phosphate content. The treated water was thenused to rear gold fish (Cyprinus carpio), nile tilapia (Oreochromus niloticus) andcat fish (Pangasius pangasius). The fish were reared for 30 days and the survivalrate of the fish was noted. Results shown that the use of bio-sand filter andmangrove charcoal was effective for reducing oil and phosphate content in theliquid waste of the oil palm factory. The oil content reduce, it was 34 mg/ Lbefore being treated, become 5 mg/ L after being treated with bio-sand filter andreduce into 2 mg/L after being treated with charcoal, the effectiveness was91.17%. Phosphate content was also reduce, from 6,491 mg/ L, reduce into 2,350mg/ L after being treated with bio-sand filter and charcoal (77.71% effectiveness).While the survival rate of the fish was 40% (C.carpio), 60% (O. niloticus) and77% (P. pangasius). Based on data obtained it can be concluded that the use ofbio-sand filter and mangrove charcoal processor is effective in reducing phosphateand oil content in the liquid waste originated from the palm oil industry.Keywords : liquid waste, palm oil company waste, Phosphate, Biosand filters,mangrove charcoal
Physical, Chemical Parameters and Saphrobic Coefficients (X) as Determinants of Water Quality in the Senapelan River, Pekanbaru Siti Ramlah; Nur El Fajri; Adriman '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Senapelan River is one of the polluted river in Pekanbaru. The pollutants in this river are originated from domestic activities, tofu industries and palm oil plantation. To understand the water quality in general, a research was conducted from January to February 2015. This research aims to determine the water quality of the river based on physical, chemical and saphrobic coefficient parameters. There were three stations, 3 sampling points/ station. Water samples were taken 3 times/ week. Water quality parameters measured were temperature, turbidity, brightness, current speed, total suspended solid, depths, pH, DO, BOD5, nitrate, phosphate and types of plankton present. Results shown that there were 7 classes of plankton present, namely Cyanophyceae (4 species), Chlorophyceae (9 species), Bacillarophyceae (1 species), Xantophyceae (1 species), Euglenophyceae (8 species), Rotifers (1 species) and Ciliate (3 species). Water quality parameters are as follows : Temperature 27-280C, turbidity 20.67-50 NTU, brightness 8-11.67 cm, current speed 3.19-7.36 cm/s, TSS 5.67-15 mg/L, depths 17-138 cm, pH 6-7, dissolved oxygen 2.3-5.23 mg/L, BOD5 4.8-12.37 mg/L, nitrate 0.11-0.89 mg/L and phosphate 1.47-2 mg/L. The value of WQI-NSF index of the Senapelan River was 24-31, indicates that this river is badly polluted. The Saphrobic Coefficient shown that the saphrobic phase of the river is is α/β- mesosaphrobic to α- mesosaphrobic, indicates that the pollution level of the river is medium to heavy polluted.Keywords : Senapelan River, Water Quality, Saphrobic Coefficient
CONSUMER ACCEPTANCE TOWARD FRESHWATER MUSSEL (Pilsbryoconcha exilis) MEATBALL Ghazali, Tengku Muhammmad; ', Desmelati; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Pilsbryoconcha exilis is a type of freshwater mussel that commonly present in ponds in Sei Paku Village, Lipat Kain District, Riau Province. This research aims to understand the consumer acceptance on the P. exilis meatball. The meat of the mussel was used as main ingredient for the meatball. The mussel was taken from the Sei Paku area. There were 3 treatments applied, there were 150 g (K1), 200 g (K2), and 250 g (K3) mussel meat in 200 g mixed tapioca, wheat flour and egg. The meatball was flavoured with garlic, pepper and salt. Results shown that the best meatball was the K1. The organoleptic test results of this meatball (K1) was 94.6% for preference; 98.4% for texture; 90.2% for taste value, and 95% for aroma (the Duncan score were 3.49; 3.70; 3.42 and 3.41 respectively). The result of proximate analyss, however, shown that the best result was the K3, with 20.53 % protein content, 4.37% fat content, 1.29% ash content; 56.54 % water content and 17.25% carbohydrate content. In 1 gram meatball, the heavy metal (Pb and Cd) and mineral (Na, Fe, K, Ca) content were 0.0008 mg; 0.00002 mg and 0.034 mg; 0.025 mg; 0.019mg; 0.024 mg respectively.Keywords: meatball, freshwater mussel (pilsbryoconcha exilis), consumer acceptance
DAYA ANTIBAKTERI EKSTRAK TERIPANG PASIR (Holothuria scabra) TERHADAP PERTUMBUHAN BAKTERI (Salmonella typhi) SECARA IN VITRO Feffiana M Amin; Dessy Yoswaty; Irvina Nurrachmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Sea cucumbers are ones among the marine resources in Indonesian, among its group was sandfish (Holothuria scabra). Sandfish has potential as a new biopharmaceutical material due to very rich in secondary metabolites and also has a potential as an antibacterial. Salmonella typhi is pathogenic bacteria that can cause disease in humans. The purpose of the research was to determine on how much the ability of antibacterial inhibiton which have sandfish for S. typhi bacteria and then for knowing the bioactive compounds. The result showed that the sandfish extract has the ability to inhibit the growth of S. typhi bacteria. The ability of sandfish extract inhibitory is classified as a moderate range, i.e. 5 – 10 mm. Furthermore based on the result of phytochemical screening test, the compound has capable of inhibiting the growth of S. typhi bacteria were include alkaloids, saponins, steroids, and triterpenoids.Keywords : H. scabra, antibacterial, Salmonella typhi, bioactive.
BUSINESSES PRODUCING TERASI IN THE VILLAGE WEEK CHART ASAHAN TANJUNG BALAI KABUPATEN ASAHAN NORTH SUMATRA PROVINCE Suci Adha Dalimunte; Muhammad Ramli; Hemdrik '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Research businesses producing terasi in the village week chart AsahanTanjung Balai Kabupaten Asahan North Sumatra Province , carried out in october2014 .The aim is to know the state of businesses producing terasi , large investmentand to know business profitability. Methods used which is a method with thedetermination of survey respondents were in census .Shrimp production terasi rebon produced by businessmen in a month on alarge scale reached 62920 kg and to a small scale reached 13000 kg with a totalinvestment on a large scale fund of Rp .1.743.600.000 - and to a small scale a totalinvestment amounting to Rp .460.800.000 . Based on business profitability obtainedvalue rcr a large scale namely 1.12 while a small scale that is 1,120 amp 960 rr alarge scale namely 0,114 while 0,414 a small scale amp 960 cr a large scale namely0,128 while 0,707 a small scale roi a large scale namely 2.05 and small slaka 584.Seen from the level of investment roi very low that is implanted moreover on alarge scale less efficient because of the large investment for operation arrest largerthan a small scale.Keywords : Terasi, Production, Businesses.
Fatty acid profile of jelawat fish (Leptobarbus hoevennii) based on different harvesting time Dewi Kusuma Anggraini; Edison '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research aimed to determine the chemical compositions and fatty acid profile of jelawat fish based on harvesting time. The research was conducted on September until October 2014. This research used the experiment method. Harvesting times of this research were 6, 10, and 14 months. Proximate analysis of three samples were tested by the thermogravimetric method, soxhlet method and kjeldahl method (AOAC 1995). Analysis of fatty acid used Gas Cromatography method (AACC 1983). The average value of proximate jelawat fish for harvesting time 6, 10, dan 14 months a row are moisture content 68.93%, 66.81%, 66.23%, ash 1.52%, 1.23%, 1.14%, protein content 23.03%, 23.56%, 20.91%, and fat content 6.12%, 8.31%, 10.73%. Based on the analysis, there are 26 kinds of fatty acids identified in fat jelawat fish. The fatty acids consist of 10 kinds of saturated fatty acids and 16 kinds of unsaturated fatty acids. The results showed that jelawat fish for harvesting time 6 to 10 months have a fatty acid content optimally with each total unsaturated fatty acids 52.76% and 51.84%.Keywords: fatty acid, harvesting time, jelawat fish
QUALITY ASSESSMENT Of FRESH CARP (Osphronemus gouramy) WITH SOAKING CHITOSAN LIQUID Diana Syafni; Suparmi '; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research was conducted the concentration of chitosan in maintaining thequality of fresh carp (Osprhonemus gouramy). The method used in this study was theexperimental method, by soaking fresh carp in a chitosan liquid 0%; 1%; 2% and 3%.Fresh carp observed to organoleptic includes eyes specification, gills, slime, meat(color and appearance), smell and texture; total plate count and total volatile base.Theresults showed the concentration of chitosan liquid could maintain the freshness ofthe fish. Treatment of 3% chitosan liquid was the best treatment. 3% chitosan liquidcould maintain the freshness of carp during to 16 hours with the value of parameterseye of 7.05; gill of 7,05); slime of 7.05; odor of 7.48; texture of 7.13; meat of 7.12; atotal of bacterial colonies of 1.99x105 colony/g; total volatile bases of 21.07 mg / 100g and pH of 5.78.Keywords: carp (Osprhonemus gouramy), chitosan, quality fresh fish
EFFECT OF FORTIFICATION BLUE GREEN ALGAE (Spirulina) ON MACARONI catfish (Pangasius hyppophthalmus) ACCEPTANCE OF CONSUMER Erwinsyah '; Suparmi '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This study aimed to determine the effect of fortification blue green algae (Spirulina) on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experimental method, namely the experiment of making macaroni catfish with a number of different Spirulina. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (without Spirulina), M1 (Spirulina 5 grams), M2 (Spirulina 10 grams), M3 (Spirulina 15 grams). The results of this study showed the addition of Spirulina for all treatments have acceptance of consumer ranged from 59.37% -83.75% where the treatment M0 (59.37), M1 (71.87), M2 (83.75), M3 (67.12). The best macaroni is that with the addition of M2 (Spirulina 10 grams) which has a 83.75% acceptance level with the characteristics of a light green color, the aroma of fish and Spirulina little felt, and compact texture. Treatment of M2 has a water content of 9.54%; protein of 10.51%; fat of 1.77% and 63.52% rehydration capacity.Keywords: Spirulina, Macaroni, Fortification
THE EFFECT OF THICKNESS AND SOAKING TIME ON QUALITY OF SMOKED FILLET MACKAREL (Euthynnus affinis) WITH LIQUID SMOKE Fandi Santoso; Sukirno Mus; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research had been conducted in November 2014 in order to determine the effect of thickness and soaking time for the quality of smoked fillet mackarel with liquid smoke. The quality parameters were the organoleptic, chemical, and microbiology. To achieve these objectives the experimental method was used to perform the smoking mackerel with different thickness and soaking time. Two kind of the fillets thickness were tested (1 and 1,5 cm), then a soaking time (30 and 45 minutes) were applied in the liquid smoke with concentrations of 7% and dried at a temperature of 60ºC for 16 hours. Data were tabulated and analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 2x2. It was found that smoked mackerel fillets with a thickness of 1,5 cm with the soaking liquid smoke for 45 minutes was the best in the sensory quality. Value of appearance, smell, taste, and texture of smoked mackerel fillets were (7,40), (8,09), (7,53), and (7,45), while the microbiological and chemical values which include the total bacterial colonies, moisture, fat, and pH were (5.6 x 103sel/g), (28.44%), (1.83%), and (5.40 ). The statistical analysis showed that the interaction of the thickness and the soaking time was highly significant (p <0.01) to the value of the fat and also significantly (p <0.05) to the value of the moisture content and the total bacterial colonies, while the value of the pH and the organoleptic were not effected by the treatment interaction of the thickness and the soaking time.Keywords: fillet, thickness, soaking time

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