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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Jurnal Pengabdian Pada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment (JRUCE) JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal KALANDRA
Andarini Diharmi
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Kelautan, Universitas Riau, Pekanbaru, Jl. HR. Subrantas Km. 12,5 Kecamatan Tampan, Pekanbaru, Riau, 28293
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Chemical Composition (Proximate) Tuna Eye Paste (Thunnus sp.) Rana Salma; Rahman Karnila; Andarini Diharmi
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.711-716

Abstract

Penelitian ini bertujuan untuk mengetahui komposisi kimia pasta mata ikan tuna (Thunnus sp.). Metode penelitian terdiri dari dua tahap yaitu 1) preparasi mata tuna dan 2) analisis kimia pasta mata tuna. Parameter yang diamati pada tahap 1 adalah proporsi mata tuna dan pada tahap 2 dilakukan analisis kimia pasta mata tuna yaitu kadar air, abu, protein, lemak dan karbohidrat. Hasil penelitian menunjukkan bahwa pasta mata tuna memiliki nilai proporsi pada bagian mata tuna sebagai berikut: 91% daging dan cairan, 6% tulang keras, dan 2% lensa mata tuna. Rendemen pasta mata tuna adalah 94%. Komposisi kimiawi yang terkandung dalam pasta mata ikan tuna adalah sebagai berikut: kadar air 64,84% (bb), kadar protein 20,83% (bk), kadar abu 2,99% (bk), kadar lemak 73,89% (bk) dan kadar karbohidrat 2,33% ( bk).
PENINGKATAN KAPASITAS PRODUKSI MELALUI REKONSTRUKSI DAN PEMBANGUNAN RUMAH ASAP IKAN PATIN DI UMKM PUTRA NIAGA KABUPATEN KAMPAR Dewi Fortuna Ayu; Andarini Diharmi; Evy Rossi; Syahrul Syahrul
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 25, No 3 (2019): JULI - SEPTEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v25i3.14768

Abstract

Usaha Mikro Kecil Menengah Putra Niaga di Desa Lubuk Agung Kabupaten Kampar Provinsi Riau dinilai layak dikembangkan sebagai penghasil produk unggulan daerah Riau karena memiliki karyawan tetap 8 orang dengan omzet Rp. 48.000.000,-/bulan, serta pemasaran yang mencapai Malaysia pada tahun 2015 dan 2016.  Namun, akibat kapasitas rumah asap yang terbatas menyebabkan produksi ikan asap belum mampu memenuhi kebutuhan pasar ekspor maupun dalam negeri yang masih terbuka luas.  Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi melalui rekonstruksi dan pembangunan ulang rumah asap.  Rumah asap lama berukuran 3x1.8 m terdiri dari 3 ruang asap dengan dinding dan atap seng direkonstruksi dan dibangun ulang menjadi 7x6 m dengan 5 ruang asap yang lebih modern.  Penggunaan rumah asap baru menunjukkan terjadinya peningkatan kapasitas produksi dari 500 kg menjadi 800 kg ikan per produksi.  Ikan asap yang dihasilkan menunjukkan rasa enak, bau, dan warna coklat khas ikan asap.  Ikan asap ini memiliki kadar air dan lemak yang hampir sama masing-masing sebesar 32.92% dan 32.85, serta 4,35% dan 4.25%.  Kadar air dan kadar lemak ini sudah memenuhi standar mutu ikan asap dengan pengasapan panas (SNI 2725:2013). Kata kunci: Ikan Patin, Rumah Asap, Rekonstruksi, UMKM. Abstract  Small Micro Enterprises Scale Putra Niaga in Lubuk Agung Village Kampar District Riau Province is considered well-developed as a producer of Riau superior local products because it has permanent employees of 8 persons with a turnover of Rp.  48.000.000,-/month, as well as marketing that reached Malaysia in 2015 and 2016.  However, due to limited capacity of smoke house, the production has not been able to meet the needs of export and domestic market which is still widely open.  This community service aims to increase the production capacity through reconstruction and rebuilding of the smoke house.  The old smoke house size of 3x 1.8 m consists of 3 smoke rooms with wall and constructed zinc roof and rebuilt into 7x6 m with 5 modern smoke rooms.  The use of new smoke house showed an increase in production capacity from 500 to 800 kg of fish per production.  The resulting smoked fish showed taste, smell, and brown color typical of smoked fish.  These smoked fish has almost equal water and fat content, such as 32.92% and 32.85%, as well as 4.35% and 4.25%, respectively.  These moisture and fat content has been meeting the quality standards of smoked fish with heat smoking (SNI 2725:2013). Keywords: Patin fish, Smoke House, Reconstruction, SMES.
THE CHARACTERIZATION OF CHEMICAL, AMINO ACID AND FATTY ACID OF CATFISH (Clarias nieuhofii) GENERAL WATERAND CULTIVATION Tri Ayu Ningsih; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Abstract This study was aimed to obtain the chemical compositions, amino acids and fatty acids of catfish (Clarias nieuhofii) that live in general waters and cultivation. This study using the comparative experimental with T-test consists of two treatment that was the catfish from general waters and cultivation. Data obtained served in the form of table, analyzed in descriptively and statistically with an average deviation standard of variable T1 and T2. The chemical characteristics of meat catfish of general waters and cultivation based on dry weight were water holding capacity 21.63, 19.30%, water content 83.27, 83.76%, ash content 4.64, 3.30%, fat content 2.15, 3.36%, protein content 87.29, 81.75%, carbohydrate content 5.93, 11.35%, amino acids 91.99%, 86.58%, fatty acids 81.99%, 86.62%, respectively. The fish habitat was significantly affect to water holding capacity, water, ash, fat, protein, carbohydrate, amino acids and fatty acids content.Keywords:amino acids, Clariasnieuhofii, cultivation, general waters
THE SENSORY CHARACTERISTICS OF FISH OIL IN TUNA HEAD (Thunnus albacares) Panji Yaversio; Mirna Ilza; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to determine the sensory characteristics of fish oil in tuna head (Thunnus albacares) in tuna fish head oil rendered at different temperatures (60, 70, and 80 °C). The research was carried out in several steps, including: preparingthe sample, measuring the fat content, extracting the fish oil intuna head by using the wet rendering method, and assessing the sensory value of the fish oil. The results showed that the head of tuna was containing fish oil of 8.29%. Based on the sensory evaluation, it could be concluded that the lower the extraction temperature, the clearer the fish oil color produced. Keywords:Thunnus albacares, temperature, sensory, tuna head, fish oil
CHARACTERISTICS OF CARRAGENAN (Eucheuma cottonii) EXTRACTED WITH KOH Rusnawati Rusnawati; Andarini Diharmi; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT  The purpose of this study was to determine the chemical composition of dried Eucheuma cottonii and physico-chemical characteristicsof carrageenan were extracted with Potassium hydroxida (KOH) solutions 4, 8, and 12% was obtained from Northern Rupat and Riau Islands. The results of analysis showed that the chemical composition of dried Eucheuma cottonii of both costal sea regions was not different, with the chemical composition value of moisture (7.99-11.45%), ash (22.84-36.52%),acid-insoluble ash (1.66-2.25%), and sulfate content (22.46-29.64%), those were not difference in all carrageenan except ash content, whereas the physical characteristics of both carrageenan are significantly different. The results of this study indicate that the carrageenan was extracted with KOH (4, 8, and 12%) only affects the physico-chemical characteristics of gel strenght, viscosity and carrageenan ash content. Keywords:carrageenan, Eucheuma cottonii, extraction, gel strength, KOH
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
THE EFFECT OF DIFFERENT pH ON THE CONCENTRATION OF SOLVED PROTEIN EXTRACT OF COLLAGENASE ENZYMES FROM ORGAN IN MALONG FISH (Congresox talabon) Wikky Aditiya Putra; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aims to determine the concentration of dissolved protein contained in the crude extract of the collagenase enzyme from the internal organs of malong fish (Congresox talabon) based on different pH. The research was carried out through the process of sample preparation, collagenase enzyme extraction, and measurement of dissolved protein concentrations in crude extracts of collagenase enzymes based on different pH. The results showed that the malong fish had a proportion of 55% meat, 25% bones, 8% offal-gonads, and 12% skin. The concentration of dissolved protein in crude extract of collagenase enzyme at pH 6.5; 7.5; 8.5 respectively of 5.53 ± 0.02 mg / ml, 6.08 ± 0.04 mg / ml, and 6.94 ± 0.05 mg / ml. Increasing the pH value can increase the concentration of dissolved protein in the crude extract of the collagenase enzyme from the internal organs of malong fish.Keywords: Congresox talabon, collagenase enzymes, malong fish, protein
EFFECT OF DIFFERENT pH ON HYDROLYSATE RENDEMENT EEL (Monopterus albus) PROTEIN USING Papain Enzyme Priady Simatupang; Edison Edison; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            Eel (Monopterusalbus) is one of the raw materials for protein hydrolyzate. Eel (M. albus) is known to have a complete amino acid composition. Protein hydrolyzate is made using enzymes. One of the factors that affect the characteristics of the protein hydrolyzate produced is pH. This study aims to determine the effect of pH on the hydrolysis of eel protein (Monepterusalbus) with the use of papain enzymes on yield. The method used is an experimental method with a non-factorial Completely Randomized Design (CRD) consisting of 3 treatment levels, namely P1 (pH 6.5), P2 (pH 7), P3 (pH 7.5). The analysis parameter is yield. The results showed that the yield of eel hydrolyzate treatment P1 (pH 6.5), P2 (pH 7), and P3 (pH 7.5) were 19.09%, 21.28%, and 22.26%, respectively. The highest yield of hydrolyzate was produced at pH 7. Keyword: papain enzyme, fish protein hydrolyzate, pH.
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
EXTRACTION OF SEA GRAPE (Caulerpa lentillifera) BY MACERATING GRADE WITH SOLVENTS OF DIFFERENT POLARITY Reza Saputra; Andarini Diharmi; Edison Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTCaulerpa lentillifera is one of the potential seaweed commodities and is known as sea grapes. This study aims to determine the maceration extraction technique of C. lentillifera in stages using different polarity solvents. The method used in this research is experimental, namely the extraction of C. lentillifera by graded maceration using solvents of different polarity consisting of n-hexane (non polar), ethyl acetate (semi polar), and methanol (polar) with a comparison of sample to solvent (1:3 w/v) for 72 hours. The extract was filtered with whatman paper and evaporated using a rotary vacuum evaporator at a temperature of ± 40°C to obtain a thick extract. Parameter analysis calculation of yield of each extract produced from different solvents. The results showed that the average yield of each extract of n-hexane, ethyl acetate, and methanol was 0.36%, respectively; 0.39%; and 0.42%. The lowest yield was from n-hexane extract and the highest was methanol extract.Keywords:Sea grape; C. lentillifera; extraction method; graded maceration
Co-Authors Agus Syahroni Akhyar Ali Alghifary, Zaki Allecya Tri Elisabeth Sihombing Anggi Angelita Hermay Anggi Angelita Hermaya Br. Sianturi1, Frisdauli junitaMargaret Chicka willy yanti, Chicka willy Cici YP Siregar Deando Hentun Gultom Dedi Fardiaz Deviasari Deviasari Dewi Fortuna Ayu Dewita Dewita Dewita Dewita Dian Iriani Edison Edison Edison Edison Edison Edison Edison Edison Edison Edison Ela Davera Sari Emma Susanti Enda Mora Endang Sri Heruwati Endang Sri Heruwati Fachrul Roji Fatma Eka Putri Febriani Melisa Sinurat Febriani Melisa Sinurat Febrina Tumangger Feby Dwi Anisha Putri Helmi Nurhanif Helmi Nurhanif Henni Syawal Herawati Br Ginting Heriyanti Heriyanti Hermaya, Anggi Angelita Hotmeriah Padang Illahi, Sikarina Ilman Arif Indah Azisari Indra Agusman Indra Agusman Indra Agusman Ira Sari Irene Charistia Jhosua Fransiskus Kenzo Aditya Muhammad Yandhria Putra Kristina Natalia Kusai Kusai Kusai Kusai Lamun Bathara Lorde Sembiring Lorde Sembiring M Lamudin Noor M. Faiz Akhimuddin M. Ufan M. Ufan M.Faisal Saputra S M.Halim M.Halim Marifa Indar Wara Gandini Mery Sukmiwati Mila Oktavianti Mirna Ilza Muhammad Arief N Ira Sari N Ira Sari N Ira Sari N Ira Sari N Ira Sari N Ira Sari ndang Sri Heruwati Nola Rahma Aulia Nur Ira Sari Nuraini Nuraini Nuri Andarwulan Nurul Muji Ariani Panji Yaversio Praja Prayogo Priady Simatupang Putri Rahmadani Putri, Fatma Eka Rahman Karnila Rana Salma Reza Saputra Rezky Fransiskus Simanjuntak Rindi Metalisa Rossi, Evy Rusnawati Rusnawati Sanjaya Mandala Putra Santhy Wisuda Sidauruk Santika, Jesi Selamat ariyadin Silfi Zuhriani Siti Aminah Siti Khaizatul A’mal Suardi Loekman Sukendi Sukendi Sulistiana Pramita Nosa Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Syarkawi Syarkawi Tessha Fitriani Tiara Kurnia Sari Tiara Septiani Lumban Gaol Tince Sofyani Tince Sofyani Titieu Keumala Sukandar Tomi Ramadona Tri Ayu Ningsih Trisla Warningsih Ulil Amri Wahyudi Wahyudi Wikky Aditiya Putra Yenita Roza Yuni Afrida Yuni Suseno