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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
 85   86   87   88   89 
THE QUALITY CHARACTERISTICS OF KATSUOBUSHI LITTLE TUNA (Euthynnus affinis) PROCESSED BY USING LIQUID SMOKE PYROLYZED FROM VARIED SMOKE SOURCES Fitriani, Hotma; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The study about the quality characteristics of katsuobushi little tuna (Euthynnus affinis) processed by using liquid smoke pyrolyzed from varied smoke sources was conducted in Februari – April 2016. This study was intended to best quality varied liquid smoke source of processed little tuna katsuobushi. The quality parameters of this study were the sensory quality included the value of appearance, smell, and texture; chemical characteristics, included pH, moisture, ash, and phenol content; and microbiologic characteristics, included total bacterial colonies, identification of bacteria Salmonella sp, Staphylococcus aureus, and fungi. The experimental design was Completely Randomized Design (CRD) and the treatment applied was of the different smoke sources, namely coconut shell (A1), coconut husk (A2) and empty pulm fruit bunch (A3). The fish fillet was soaked in the liquid smoke at the concentration of 8% for 60 minutes. The results showed that the liquid  smoke of the coconut shell (A1) was producing the best quality of little tuna katsuobushi.The characteristic of appearance is clean, shiny color without cracks, on the surface area of katsuobushi was fully fungi of yield (Aspergilus sp), spesific smell katsuobushi without additional odor, hard texture not easly broken. The katsuobushi contained of moisture 7,66 %, ash 0,67%, phenol 3,216 ppm, the value of pH 6,68, and total bacterial colonies 1,29x103cfu/g. The existence of bacteria Salmonella sp and Staphylococcus aureus was negative and the type of fungus grown on all used materials liquid smoke was Aspergillus sp. Keywords: katsuobushi, little tuna, liquid smoke
THE EFFECT OF SEAWEED (Eucheuma cottonii) ADDITION TO THE QUALITY OF WETNOODLE Adha, Windara Nur; Loekman, Suardi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this research was to determine the effect of seaweed (Eucheumma cottonii) addition to the quality of wet noodles. The benefits of this research was to provide information about processing of wet noodles with adding seaweed flour. This study was conducted using a completely randomized design (CRD) with 4 levels treatments, M0 (withoutseaweed flour), M1 ( 5% seaweed flour), M2 ( 10% seaweed flour ), M3 ( 15% seaweed flour ) , The parameters tested were organoleptic, proximate analysis, and analysis of Total Plate Count analysis. The best treatment based on organoleptic analysiswas adding10% of seaweed flour (M2) with appearance 7.48, texture 7.08, odor 6.84, and flavor 6.92), and water content of 46.3% , protein content 5.3%, fat content of 1.98, and crude fiber 10.6%.Keywords: wet noodle, seaweed, flour, quality
Analysis Vibrio Sp. Bacteria from Sipetang (Pharella acutidens) in Mangrove Forest Area Marine Station University Of Riau, Dumai Saputra, Eka; Yoswaty, Dessy; Tanjung, Afrizal
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was conducted in Februari 2016 in mangrove forest area the Marine Station University of Riau, Dumai. The aim of study was to find out the distribution of bacteria Vibrio sp. from Sipetang which sampled from mangrove forest area the Marine Station University of Riau, Dumai. Determination of sampling point is done by using purposive sampling methods. Sampling points was set into three sampling points. The results of this research was the bacteria vibrio found in sipetang and sediment, therefore bacteria vibrio morphological and biochemical test. Distribution of vibrio bacteria were highest in sampling points III (1,154 x 109), while the lowest was in the sampling point II (5,25 x 105). Vibrio sp. bacteria contained in sipetang and sediment in mangrove forest areas in riau university Marine Station University of Riau, dumai, bacteria in this region might be Vibrio cholerae and Vibrio parahaemolyticus.   Keywords: Sipetang, Bacteria, Vibrio sp., Mangrove, Dumai.
INFLUENCE OF RATIO MOLAR METHANOL ON MAKING BIODIESEL OF FISH OIL JAMBAL SIAM (Pangasius hypophthalmus) Ismiana '; Edison '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aims to know the influence of ratio molar methanol on making biodiesel of fish oil Jambal Siam (Pangasius hypophthalmus). The method used is the molar ratio of experimental methods i.e. methanol 1:1, 1:1.5 and 1:2. The parameters tested were the chemical and physical characteristics, which function to determine the number of acid, number of saponification, number of ester, density, viscosity, and flash point. The research results showed the influence of the ratio of methanol-diesel oil yield of fish against Jambal Siam (Pangasius hypophthalmus) the most optimum is 1:2 with biodiesel yield of 94.67% and testing characteristics in accordance with SNI 04-7182-2006 i.e. acid number (mgKOH/g 0.309), numbers saponification (4.099 mgKOH/g), Esther (3.094 mgKOH/g), density 40oC (0.822 g/ml), kinematics viscosity 40oC (5.186 cSt), and flash point (137.67 oC).Keywords: Pangasius hypophthalmus, methanol, yield
The Consumer acceptance of catfish (Pangasius hypophthalmus) nugget by soaked with liquid smoke Yandri Permana Saputra; Sukirno '; Suparmi '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was intended to determaine the effect of using liquid smoke catfish onthe nugget towards consumer acceptance measured by organoleptic value andchemical value analysis. The method used in this study was experimental, the designwas completely random design with three treatment i.e K0 ( 500g fresh fish meat), K1(400g soaked catfish meat by liquid smoked), K2 (300g soaked catfish meat by liquidsmoked). The K2 treatment (300g soaked catfish meat by liquid smoked)was the besttreatments refers to organoleptic value (form, flavor, aroma, and texture),alsochemical value with the form criteria was browning yellow, the flavor criteria wassoftening smoke,the texture criteria is not too hard and the aroma criteria was not toosharp smoke smell with 54,46% water amount, 18,13% protein amount and the pHvalue 5,81.Keyword:liquid smoke, catfish, Consumer acceptance
THE EFFECT OF ADDING LIMNOCHARIS POWDER (Limnocharis flava) ON THE CATFISH (Pangasius hypopthalmus) ABON QUALITY Dipo Dwi Prakoso; Dewita Buchari; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The study aims to determine the influence of the addition of powder limnocharis to the quality of sherdded catfish. The method used is experimenting with Design Random Complete (DRC) non factorial, as the treatment is powder limnocharis which consists of four of which are: A0 without the addition of powder limnocharis, of the A1 with the addition of powder limnocharis 20 grams, A2 with the addition of powder limnocharis 40 grams and A3 by the addition of powder limnocharis 60 grams. Parameters that is organoleptic and chemical. The result showed that the best of the quality of sherdded is the addition of powder limnocharis 20 grams. The organoleptic with the criteria like chocolate green; the smells of sherdded catfish and spices is strong; the typical sherdded catfish; the texture of tiny fibers and soft. The chemical with a value of the water content of 4.48 %, protein content 29.40 % and levels of fiber 2.75 %.Key words: fish abon, limnocharis powder, catfish, increasing
THE EFFECT OF ADDING FLOUR WHITE OYSTER MUSHROOM (Pleurotus ostreatus) NUGGET IN FISH PROCESSING (Euthynnus affinis) ACCEPTANCE OF CONSUMER Yuli, Herlima; Sari, N. Ira; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this study was to determine the effect of oyster mushroom flour on the processing of tuna fish nuggets on consumer acceptance. The method used is an experimental method of conducting additional experiments flour oyster mushroom on the processing of tuna fish nuggets with 0, 5, 10, and 15 g concentrate. The parameters tested in the study is the organoleptic (taste, appearance, odor / aroma and texture) and the analysis (moisture, protein, fat, and fiber). Based on the tested parameter, tuna fish nuggets with the addition of white oyster mushroom flour 10g (N2) is the best treatment with the criteria in such a golden yellow color 3.66, distinctive flavor and a little tunny TJTP with the average value 3.46, soft and slightly crunchy texture 3.67 as well as a distinctive aroma wafted tuna with an average of 3.43 water content of 54.53, 16.84 protein content, fat content and levels of 1.49 fiber by 32.10.Keyword: nuggets, tuna, white oyster mushrooms
PREDICTION THE SHELF LIFE OF INSTAN PORRIDGE FORTIFIED WITH CATHFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE USING DIFFERENT PACKAGING Sinaga, Sopia Zefanya; ', Dewita; ', Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aimed of this research was to predict the shelf life of instant porridge fortified with cathfish (Pangasius hypopthalmus) protein concentrate using aluminium foil and HDPE packaging coated with paperboard. The method used was Arrhenius with 25ºC dan 35ºC of temperatures storage. The parameters analyses were fat and peroxide value analyze. The result of this research showed that based on peroxide analyses the shelf life of instan poridge fortified with cathfish (Pangasius hypopthalmus) protein concentrate coated aluminium foil packaging in 25ºC temperature storage was 53,1154 days and for 35ºC temperature storage was 24,5895 days. HDPE packaging for 25ºC temperature storage was 61,0149 days and for 35ºC temperature storage was 41,9248 days.Keywords: Aluminium foil, Arrhenius, Catfish, HDPE, Instant porridge, Shelf life.
PREDICTION THE SHELF LIFE OF COOKIES FORTIFIED WITH CATFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE USING DIFFERENT PACKAGING Simanjuntak, May Kristina; Buchari, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research aimed to predict the shelf life of cookies fortified with Catfish (Pangasius hypopthalmus) Protein Concentrate using aluminum foil and HDPE packaging coated with paperboard. The method used was Arrhenius with 25°C and 35°C of temperature storage. The parameters analyses were fat content and peroxide value. The results showed that based on the shelf life of cookies with aluminium foil in 25°C of temperature storage was 75.2972 days and for 35°C of temperature storage was 39.8896 days. HDPE packaging for 25°C of temperature storage was 45.5782 days and for 35°C of temperature storage was 13.8916 days.Keywords: Aluminium foil, Arrhenius, Cookies, HDPE, Shelf life
The use of aerobic bacteria to reduce organic pollutant in pulp industrial waste liquid Isnauli Simatupang; M. Hasbi; Budijono '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The effectiveness of waste water treatment plant PT. Toba Pulp Lestari, Tbk in reducing organic pollutant (BOD, COD) content in liquid waste is relatively low as the number of decomposer bacteria is low. To increase the effectiveness of waste water treatment plant in reducing organic pollutant, aerobic bacteria addition is needed. To understand the effectiveness of the aerobic bacteria in reducing organic pollutant, a study has been conducted in December 2015. The aerobic bacteria was taken from the alkali sewer waste and it is used to reduce the organic pollutant in the waste was taken from deep tank aeration system. There were control (0L), 0.25L (P1), 0.5L (P2) and 0.75L (P3) of liquid waste that content of aerobic bacteria in 3L waste was taken from deep tank aeration system. The best result were obtained in P3, by the end of experiment, there was 83 mg/L of BOD and 86 mg/L of COD. All of the treated waste were then used to rear Cyprinus carpio and Oreochromis niloticus fingerlings for two days. Survival rate of the fish were 100%. Based on data obtained, it can be concluded that all of treated waste can be used for rearing the fish.Key Words: Aerobic bacteria, BOD, COD, pulp industrial waste liquid

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