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QUALITY EVALUATION OF FRESH FINNED FISH (Thynnichthys thynnoides Blkr) PRESERVED WITH BITTER GOURD’S (Momordica charantia) EXTRACTS AT VARIED CONCENTRATIONS Mardiana A Bakkara; Edison '; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The objective of the research was to find out the quality of fresh finned fish (Thynnichthys thynnoides Blkr) which immersed in varied concentration of bitter gourd’s (Momordica charantia) extract. The optimum concentration of bitter gourd’ used to preserve the fish was determinated by the value of organoleptic test, total volatile base, total plate count and pH of the fish. The method used in this research used was experiment. Organoleptic test was analiyzed descriptively, while the total volatile base, total plate count, and pH were analyzed by using block randomized design (BRD). The result showed that the finned fish immersed in 30% bitter gourd’s extract was the best treatment which could restrain the freshness of finned fish for 12 hours. The organoleptic characteristic showed that the apparent of fish gills (6,5), the mocous of body surface (6,9), odor (6,8), texture (7,0), meat (color and visually) (7,1), total volatile base (14,4), total plate count (1,2x104 cfu/gr), and pH (6,9), meanwhile the appearance of fish eye of P0 was more accepted by panelists.Keywords: Finned fish, bitter gourd’s extract, quality, freshness, concentration
THE QUALITY EVALUATION OF SMOKE FLAVORED CATFISH (Cryptopterus bicirchis) COMPARED TO TRADITIONALLY SMOKED FISH DURING STORAGE Afrinaldi Hamdi; Edison '; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research aimed to compare the quality of smoke flavored to the traditionally smokedcatfish smoked catfish (Cryptopterus bicirchis). The research was using experimental methodand composed as a randomized block design. There were two smoking methods, those weretraditionally hot smoking and liquid smoking. The liquid smoke used for soaking the fish wasvaried to crude liquid smoke and redistilled liquid smoke. The quality of the smoked fishproducts were evaluated for the value of sensory, water content, value of pH, content of totalacid, content of total phenol, and TPC. The result showed that the quality of all smoke catfishproduct could be stored for 30 days at room temperature. At the first day before storage, thevalue of the appearance was 8,8, the value of the odor was 8,7, the value of the flavor was 8,8,and the value of the texture was 8,8. The chemical characteristic showed that the content ofmoisture was 14.38 %, the pH value was 6.7, content of the total acids was 3.75%, content of thetotal phenols was 0.97 ppm, and the TPC was 3.65 cfu/g. However, up to the end of the storage,the ptoduct of traditionally smoked catfish was indicating the highest quality, showed by thehighest sensory value of the product at the end of storage. The value of the appearance was 6,8(the surface appearance was intact, tidy, the color was getting dim), the value of the odor was 7,1(the specific smell of smoke started dwindling and bad odor compounds started to smell), thevalue of the flavor was 6,6 (the savory flavor and the specific flavor started dwindling, bad flavorcompounds started to taste), and the value of the texture was 6,8 (the texture started fragile andsomewhat moist).Key Word : crude liquid smoke, Cryptopterus bicirchis, hot smoking, liquid smoking, redistilledliquid smoke
KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK TERASI IKAN DENGAN PENAMBAHAN EKSTRAK ROSELA N Ira Sari; Edison '; Sukirno Mus
Berkala Perikanan Terubuk Vol 37, No 2 (2009): Juli 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.004 KB) | DOI: 10.31258/terubuk.37.2.%p

Abstract

The study was conducted in the Laboratory of Fisheries Technology andFood Chemistry Faculty of Fisheries and Marine Science University of Riau. Theresearch objective was to determine the influence of the addition of rosela extractwith different concentrations of trash fish paste of consumer acceptance. Thebenefits of this research was as material information about the use of roselaextract to be added to process of making trash fish paste so getting a qualityproduct and customer favorite. The method used in this study are experimentingwith methods of experimental design used is Complete Random Design (RAL) afactor with three level, ie without the addition of 0% rosela extract (A0), theaddition of 10% rosela extract (A1) and the addition of 20% rosela extract (A2) tothe weight of the trash fish paste with three replications. The parameter used wasthe organoleptic testing (appearance, texture, aroma and taste) and nutirentanalysis (water content, protein, fat, ash and pH).Based on trash fish paste of the preferences test with the addition of roselaextract real influence on appearance, odor and flavor. Result of the preferencestest was the best treated favorite trash fish paste with the addition of the roselaextract 10% (A1) with a percentage of revenue appearance 72.50% (58 people),the texture of 70.00% (56 people), the odor of 68.25% (55 people) and the flavorof 72.50% (58 people). Characteristic fish paste with the addition of the roselaextract 10% (A1) colour appearance a dark brown, the texture was more denseand compact, distinctive odor rosela and fish paste, distinctive taste fish paste andsour. Test results nutirent analysis that fish paste with the addition of the roselaextract 10% (A1), which is 37.49% water content, protein content, 28.89%, 1.35%fat, 14.47% ash content and pH value of 5, 82.
PEPTONE EXTRACTION OF YELLOW PIKE CONGER (CONGRESOX TALABON) PROCESSING WASTE AS A MEDIUM GROWTH NUTRITIONAL MICROORGANISMS Boy Laoli; Sukirno '; 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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Abstract

The research was conducted in March-April 2015 in the Laboratory of Fish Processing Technology, Laboratory of Microbiology and Biotechnology, Faculty of Fisheries and Marine Sciences, University of Riau, Laboratory of Analytical Chemistry, Faculty of Mathematics and Science, University of Riau and the Laboratory of Chemical Physics, Faculty of Mathematics and Science, University of North Sumatra. This study aims to produce peptone from waste yellow pike conger entrails as bacterial nutrients to support the growth of bacteria in the growth medium. Waste yellow pike conger entrails autolysis hydrolysed by activating proteolytic enzymes (pepsin) in the stomach of fish using 12 N HCl at pH (1,2,3 and 4) the hydrolysis temperature 40oC for 24 hours to determine the optimum hydrolysis conditions. The optimum hydrolysis conditions of waste yellow pike conger entrails occurs at pH 3, the temperature of 40oC hydrolysis with hydrolysis time of 24 hours, the solution was centrifuged extract peptone hydrolysis and then dried with a freeze dryer. The results showed peptone fish entrails have cunang content of 79.06% protein content; total nitrogen 12.66%; free α-amino nitrogen 1.97%; the ratio AN / TN 15.56%; water content of 5.43% and 93.03% solubility in water. Growth of test bacteria Escherichia coli ATCC 8739 and Staphylococcus aereus 6538 showed peptone yellow pike conger entrails can be used as a nutrient growth of bacteria on the growth medium.Keywords : Peptone, yellow pike conger, autolysis, enzyme pepsin, E. coli ATCC 8739, S. aereus 6538
The Effect of Gambir (Uncariae gambier) Extract Solution to the Quality of Fresh Catfish (Pangasius hypophtalmus) Ronald Sohahau Manao; Edison '; 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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Abstract

The objective of this research was to determine the effect of gambir (Uncariae gambier)extract solution which different concentration to the quality of fresh catfish (Pangasiushypophtalmus). The method used in this research was experimental method, which usingblock random design (BRD). There were four levels of treatment in soaking of gambir extractsolution i.e. 0%, 15%, 20%, and 25%. The parameter observed were organoleptic value, pH,total plate count, and total volatile base. The result showed that the quality of fresh catfish(Pangasius hypophtalmus) without soaking gambir (Uncariae gambier) extract solution 0%was the best treatment by consumer acceptance, with pH 6.84, total plate count 1.1 x 104cfu/g, and total volatile base 21.22 mg N/100 g.Keywords : Fresh fish, gambir extract, Pangasius hypophtalmus, soaking, quality
THE STABILITY OF FISH OIL JAMBAL SIAM (Pangasius hypopthalmus) IN PLASTIC BOTTLES AND GLASS DURING STORAGE Lia Resti; Mirna Ilza; Edison '
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 intended to determine the stability of fish oil jambal siam plastic bottles and glass during storage. The using of research method was experimental method is thend performed the analysis of the number of freee fatty acids and peroxidae value is the interval of  0, 10, 20, 30 and 40 days. Data were analyzed using t-test. To see the effect of storage time on the content of free fatty acids and peroxide content of regression analysis. Meanwhile, to measure the closeness of his relationship conducted correlation analyzes. The ingredient of study are fatty fish jambal siam obtained from market arengka Pekanbaru as much 3 kg. Then the fish oil is packaged in plastic bottles and glass bottles. The study states there are differences in the stability of fish oil jambal conjoined in plastic bottles and glass. Fish oils are stored in glass bottles better than fish oil in plastic bottles, this is evidenced by the long correlation parameter storage degradation has a stronger relationship. Based on the analysis of free fatty acids and peroxide value analysis glass bottle is a bottle that best maintain the stability of fish oil jambal conjoined within the prescribed period of 40 days with an average free fatty acid content of 1.03% and an average content of peroxide 20,75meq / kg. Keywords: fish oil , catfish, shelf life, the type of packaging
THE EFFECT OF VARIED CONCENTRATION TAMARIND (Tamarindus indica L) EXTRACT AND THE SOAKING TIME ON THE REDUCTION LEVEL OF HEAVY METALS PLUMBUM (Pb) AND CADMIUM (Cd) IN THE CLAM (Anadara granosa) BLOOD Lydia Mia Edina; Sumarto '; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research aimed to determine the optimum concentration of tamarind extract and soaking time to reduce the heavy metals Pb and Cd in the blood of clam (Anadara granosa). The research was used the experimental method and designed as Factorial Completely Randomized Design. The clam was soaked into the solution of tamarind extract at 4 level concentrations, namely: without extract tamarind (K0), 10% tamarind (K10), 15% tamarind (K15), and 20% tamarind (K20), combined to 3 varied soaking time, namely: 60 minutes (W60), 90 minutes (W90), and 120 minutes (W120). All samples were assessed for their organoleptic characteristics and their metal Pb and Cd levels. The results showed that the treatment of soaking the clam into the 20% tamarind extract for 90 minutes was indicated the best treatment. It showed that the reduction of heavy metal up to the lowest level, those were Pb at 66,33% and Cd at 76,63%. Soaked clam blood soaked into the tamarind extract was affecting to their organoleptic characteristic, included to their consistence, taste and texture. The higher concentration of tamarind and the longer soaking time, the more little blackish brown and pale their consistance and the more acid tasted and quite clay of their texture.Keywords: Anadara granosa, concentration, heavy metals, soaking time Tamarindus indica L,
INFLUENCE OF ADDITION OF PAPAIN ENZYME DIFFERENTLY TO PRECIPITATES AND SUPERNATAN PROTEIN HYDROLYSATE MACKEREL FISH(Euthynnus affinis) Bella Andita Anggreini; Rahman Karnila; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aims to determine the addition of the good kinds papain enzyme for producing protein hydrolysate mackerel that has a value of precipitates and supernatant highest, the chemical content proximate of mackerel meat, protein hydrolysate, and amino acid total. The method used was experimental and composed as completely randomized design (CRD). The treatment were the used to generate the best proteins hydrolysate mackerel consisting of variety of different enzyme concentrations, namely: 6%, 8%, and 10%. Proteins hydrolysate mackerel were evaluated by precipitates value, supernatant highest, the proximate of mackerel meat and the proximate proteins hydrolysate mackerel level of water, ash, protein, fat and amino acid total. The results showed that the proximate of mackerel meat is water content 62,86 (%gw), ash content 7,05 (%dw), protein content 63,57 (%dw), and fat content 4,03 (%dw). The best kind of the concentration of the papain enzyme 10% because has the contents of presipitate 31,1 gr, the contents of supernatant 48,6 ml, but not significantly different from the value of the concentration of papain enzyme 8% of precipitate 31,4 gr, supernatant 47,6 ml. Thus, considering the use of 10% inadequate papain enzyme it can be replaced by papain enzyme concentration 8%. The result showed that the proximate from concentrate 10% is water content 86,91 (%gw), ash content 22,68 (%dw), protein content 45,30 (%dw), fat content 2,52 (%dw) and has 15 types of total amino acids consisting 8 types of essential amino acids and 7 types of non-essential amino acids, but not significantly different with treatment of enzyme consentration 8%.Keywords: Fish protein hydrolysate, Euthynnus affinis, Papain enzymatic
CHARACTERISTICS AND FATTY ACID PROFILE JELAWAT FISH MEAL (Leptobarbus hoevenii) WITH DIFFERENT COOKING METHODS Ngafif Fatuh Zahroh; 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 research aimed to determine the chemical characteristics and fattyacid profile jelawat fish meal with different cooking methods. This research usedthe experiment method. Cooking methods used in this research T0 (control), T1(steaming) dan T2 (presto). Proximate analysis of three samples were tested by thesoxhlet method and kjeldahl method. Analysis of fatty acid used GasCromatography method. The average value of proximate jelawat fish meal withdifferent cooking methods T0, T1 and T2 a row are moisture content 6.42%, 8.38%,8.70%, ash 9.62%, 5.22%, 3.52%, protein conten 65.10%, 65.30%, 68.80%, andfat conten 14.60%, 9.45%, 5.80%. Based on the analysis, there are 25 kinds offatty acids identified in jelawat fish meal. The fatty acids consist of 10 kinds ofsaturated fatty acids and 15 kinds of unsaturated fatty acids. The results showedthat jelawat fish meal with different cooking methods T2 have a fatty acid contenwith each total unsaturated fatty acids 46.22%.Keywords: fatty acid, cooking methods, jelawat fish meal.
CHARACTERISTICS AND AMINO ACID PROFILE OF JELAWAT FISH MEAL (Leptobarbus hoevenii) WITH DIFFERENT COOKING METHODS Nurmawilis Nasution; 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 research aims to know the characteristics and amino acid profile of jelawat fish meal with different cooking methods three cooking of methods, they are T0 ( control), T1 (steaming) and T2 (presto). The samples then analyzed the amino acids, the characteristics of flour and proximate level. Research’s result at T0, T1, T2 has a value in a row is amino acids 58.91%, 58.64%, 59.98%; yield 11.64%, 9.19%, 9.44%; whiteness 46.92%, 57.76%, 64.07%; water absorption 73.2%, 61.2%, 56%; water content 6.42%, 8.38%, 8.70%; ash content 9.62%5.22%, 3.52%; protein content of 65.10%, 65.30%, 68.80%; fat content 14.60%, 9.45%, 5.80%. The conclusion of this research was jelawat fish meal with cooking methods presto had the most optimal amino acids and protein content.Keywords: Jelawat fish meal, cooking methods, amino acid