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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
Arjuna Subject : -
Articles 2,919 Documents
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THE EFFECT OF DIFFERENT CONCENTRATION OF CRUDE BROMELAIN ENZYM TO CATFISH (Clarias gariepinus) SAUCE Kartika Dewi; Rahman Karnila; Suardi Loekman
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

This research was intended to determine the effect of crude bromelain enzym withdifferent concentration to catfish (Clarias gariepinus) sauce. The fuction of crude bromelainenzym as catalysator which helping of hydrolisis in catfish (Clarias gariepinus) saucefermentation. The crude bromelin enzym extracted from fruit of pineapple. Crude bromelainenzym concentration which used for this research was 3% (B3), 6% (B6), and 9% (B9). The bestconcentration of crude bromelain enzym for catfish sauce quality was B9, because producedhighest hydrolisat volume and protein content which was 99.67 ml, 77.86% (bk) respectively.Total oganoleptic value which made with 9% concentration of crude enzym bromelain the wasmost favorable by consumer acceptance with 5.21 colour value, 4.36 taste value, 8.07 texturevalue and 5.91 odor value.Keywords : Fermentation , catfish ( Clarias gariepinus ), Crude bromelain enzym,fish sauce
AMINO ACID PROFILE OF JELAWAT FISH (Leptobarbus hoevenii) BASED ON THE DIFFERENCE OF HARVESTING TIME Abrar, Muhammad Zaid; ', Edison; ', Sumarto
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 aims to know the amino acid profile of jelawat fish based onthe difference of harvest time. Jelawat fish samples divided into three age groups,they are 6, 10 and 14 months old. The fish samples then analyzed the amino acids,proximate levels (water, fat, protein, and ash), water soluble protein (PLA) andsalt soluble protein (PLG). Research’s result from jelawat fish at 6,10 and 14months old has a number of consecutive amino acids 22.91%, 21.59%, 18.78;water content 68.93%, 66.81%, 66.23%; fat content 6.12%, 8.31%, 10.73%;protein content 23.03%, 23.56%, 20.91%; ash content 1.52%, 1.23%, 1.14%; PLAcontent 1.64%, 3.35%, 2.65% and PLG content 2.73%, 3.80%, 3.40%. Theconclusion of this research was jelawat fish at the age of harvest time 6-10 monthsold had the most optimal amino acids and protein content.Keywords: Fish jelawat, harvesting time, amino acids
SHELF LIFE OF Spirulina BISCUIT WITH DIFFERENT PACKAGING Moulitya Dila Astari; Dewita '; Suparmi '
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 aim of this study was to determine shelf life prediction of spirulina biscuitwith different kinds of packaging (HDPE and aluminum foil). The method used isArrhenius, storage at a temperature of 25ºC and 35ºC with an interval ofobservation time is 5 days for 30 days. The parameters analyses are fat contentand peroxide value. The results showed that based on the parameters of the fatcontent the packaging that can maintain the quality of the biscuit is aluminum foilpackaging when stored at 35°C that can last for 52 days 4 hours 49 minutes.Keywords: spirulina biscuit, shelf life, HDPE, aluminum foil
THE EFFECT OF EDIBLE COATING FROM CARRAGEENAN ON THE QUALITY OF FRESH FEMALE MACKEREL (Rastrelliger brachysoma) DURING COLD TEMPERATURE STORAGE Slamet Nur Arifin; N Ira Sari; Suparmi '
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 aims to determine the effect of edible coating is made of carrageenan on the quality of fresh female mackerel during cold storage temperatures. The research was conducted in August 2014 which took place at the Laboratory of Fishery Technology, Fishery Products Chemistry, Laboratory of Microbiology and Biotechnology of Fishery Faculty of Fisheries and Marine Sciences, University of Riau. The experimental design used was a randomized block design (RBD) one factor with treatment K0 (without carrageenan), K1 (carrageenan 1 g), K2 (carrageenan 2 g), K3 (carrageenan 3 g) and K4 (carrageenan 4 g), long storage (group) is 0, 1, 2, 3, 4 weeks. Quality parameters are observed organoleptic test, TVB and pH. Research results carrageenan edible coating made with the best treatmentis the treatmen K2 (carrageenan 2g) seen from the results of organoleptic value with the average value of the eye(6.64), the body surface mucus(6,60), the meat/color (6,48), smell (7.36), texture (6.56), the value of TVB (32 mgN/100g) and pH value (7.05).Keywords: edible coating, carrageenan, female mackerel.
STUDY OF MANUFACTURE SOLID ORGANIC FERTILIZER FROM FISHERIES WASTE Sofiyan Aditya; Suparmi '; Edison '
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 do at November until December 2014 at Laboratorium ofFisheries Product Technology, Laboratorium of Fisheries Result Chemical,Laboratorium of Integrate and Laboratorium Ocean Chemical Faculty of Fisheriesand Marine Science University of Riau. This research aims to get the bestformulation in manufacture of solid organic fertilizer from fisheries waste. Themethod of research is experiment method, that do manufacture of solid organicfertilizer from fisheries waste. Design in non factorial of completly randomizeddesign with different formulation, which P1 (2 kg fisheries waste), P2 (3 kgfisheries waste) and P3 (4 kg fisheries waste). The parameter test us pH, moisture2JOM : OKTOBER 2015content, total nitrogen, total fosfor and total calium. The result showed that P3 isthe best treatment in maufacture of solid organic fertilizer with average value ofpH (6,85), moisture content (32,86%), total nitrogen (2,26%), total fosfor (1,44%)and total calium (0,95%).Keyword : solid organic fertilizer, fisheries waste, formulation of fisheries waste.
THE EFFECT OF DIFFERENT TYPES OF PACKAGING FOR FISH SNACK QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) DURING STORAGE Suhardi '; Edison '; Sumarto '
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

This study aims to determine the effect of using different types ofpackaging for fish snack quality of jelawat fish (Leptobarbus hovenii) duringstorage. The method used was experimental method, the experiment of makingfish snack jelawat fish. This research used non factorial randomized design wasthe use of a regular packing consists of three levels treatment. Use of LDPEpackaging (low density polyethylene) K1, HDPE packaging (High DensityPolyethylene) K2, PP packaging (Polypropylene) K3, storage period (group)consisting of four levels, namely L0 treatment (control), L15 (15 days), L30 (30days), L45 (45 days). 45 days was a type of HDPE packaging with characteristicvalue, odor, taste and texture (8.44), (8.54), (7.94), (8.42). While the chemicalanalysis value of water level, protein level, fat level, ash level and peroxide5.31%. 36.46%. 9.87%. 2.43% and 3.13% respectively.Keywords: packaging, fish snack, fish jelawat, storage period.
MANUFACTURE ISOLATES PROTEIN OF CARP (Osphronemus gouramy) WITH DIFFERENT pH METHODS Tika Oktasari; Suparmi '; Rahman Karnila
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 study aimed to get protein isolate carp (Osphronemus gouramy) with different pH methods. A total of carp 10,5 kg was obtained from the modern market in Pekanbaru. The metode of this research was completely randomized design (CRD). The treatment consists of (P1 = pH 9 dan pH 4, P2 = pH 9 dan pH 5, P3 = pH 10 dan pH 4, P4 = pH 10 dan pH 5, P5 = pH 11 dan pH 4, P6 = pH 11 dan pH 5). The results showed that the treatment P6 (pH 11 dan pH 5) wich is an average of 6.44 g with the amount of yield 12.88%. Where the result of proximate lamely: water content 4.17% bb, ash content 15.29% bk, fat content 1.98% bk, protein content 80.10% bk, and carbohydrates 2.63% bk, with a total amino acid content is 61.60%, wich dominates the amino acid is glutamic acid (9.49%), lysine (8.01%), and aspartic acid (7.22%).Keywords: Carp, pH, Protein Isolate
FORTIFICATION OF SNAKE HEAD FISH (Channa striata) FLOUR ON SEAWEED (Eucheuma cottonii) ICE CREAM TO ACCEPTANCE CONSUMER Tongam Poriaman Simatupang; Desmelati '; N Ira Sari
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 research was conducted to determine the effect of fortification ofsnake head fish (Channa striata) on seaweed (Eucheuma cottonii) ice cream tocostumer acceptance. The experimental designed used in this research wasCompletely Randomized Design (CRD), with four treatments ; EK0 (seawead icecream without snake head fish flour), EK1 (seawead ice cream with 5% of snakehead fish flour), EK2 (seawead ice cream with 10% of snake head fish flour) andEK3 (seawead ice cream with 15% of snake head fish flour). The experiment wastriplicated with experiment 12 units. The treatment with 5% of snake head fishflour (EK1) was most preferable by consumer acceptance for apperance 83.75%(67 people), sense 80% (64 people), scent 68.75% (55 people) and texture 63.75%(51 people). The proximate analysis EK1 for moisture content 43.53%, proteincontent 22.69%, fat content 10.22%, emulsion 83.15% and melting time for 12.38minutes.Keywords: Ice cream, Seaweed, snake head flour
DISTRIBUTION TARGET STRENGTH IN WATERS BENGKALIS DEMERSAL FISH PROVINCE RIAU Dedi Setiadi; Arthur Brown; Bustari '
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 study uses data that has been taken in the period from October 31stuntil 7 November 2013 Bengkalis Bodies housed in Riau Province . This Methodis the method of acoustic survey and measurement of environmental parameters at5 stations that has been set. Distribution of value TS dernersal fish are in the range-70.00 dB to 30.00 dB. The fish demersal dominate in Bengkalis waters are indepth strata 40-50 meters and in the strength of the target range -70.00 dB to -30.00 dB with the highest number of targets on the 2nd leg of the total target of 11027 targets. Variations in the distribution of the value of TS mengindeksikan thatthe fish were detected including inshore fish schooling . Bengkalis depthrelatively shallow waters led to changes in temperature and salinity distribution ofvalues in each station is not significant. Distribution of temperature and salinityvalues Bengkalis waters tend to be uniform with an average temperature of 30.16° C and an average salinity of 26.2 ppt.Keywords : Distribution, acoustic, target strength.
STUDY ON CONSUMER ACCEPTANCE OF ICE CREAM CONE WITH ADDITION OF FLOUR SHELL CRAB (Portunus pelagicus) Rique Prayoga; Suardi Loekman; Sumarto '
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 research aimed to determine the effect of the as much as addition of crab shell flour (Portunus pelagicus) from the product durability and the level of consumer acceptance. This research was completely randomized design (CRD), with four levels of treatment consisting of ice cream cones that control without the addition of flour shell 0% (C0), addition of shell flour as much as 2.5% (C1), addition of flour shell as much as 5% (C2) and addition of shell flour 7.5% (C3). The experiment was repeated 3 times, so the number of experimental unit in the study was 12 units. The result showed that for was C2 most preferrable by consumer acceptance with 92,50% (74 people) Organoleptic assessment, a sense 91.25% (73 people), the scent 91.25% (73 people) and the texture 92.50% (74 people). For proximate analyser that C2 water content was 3,28%, protein content 12,56%, calcium 9,49 mg and cone resistant to ice cream for 26,7 minutes.Keywords: Cone ice cream, flour, shell crabs, consumer acceptance

Page 48 of 292 | Total Record : 2919

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