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All Journal Berkala Perikanan Terubuk Jurnal Ilmu Perairan (Aquatic Science) Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Edison '
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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Karakteristik dan Potensi Sedimen di Muara Sungai Kampar Edison '; Mubarak '; Lamun Bathara
Ilmu Perairan (Aquatic Science) Vol 7, No 2 (2009)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jipas.7.2.p.11-22

Abstract

This research was conducted on June 2009, located in Estuary Kampar Rivers, Pelalawan Regency, Riau Province. It was aimed to understand study andanalyze the characteristics of the sediment and the possible applicability in the Kampar River Estuary. Results of laboratory analysis of sediment samples obtainedgrain size distribution of five types of sediment texture, namely: sand, sand silt,sandy silt, silt, and sandy mud. Heavy mineral analysis of heavy minerals obtained 9,3 light mineral, and clay minerals. Heavy minerals obtained in the form of magnetite,kasiterit, zircon, tourmalin, pyrite, amfibole, ilmenite markasit, and pyroxene,whereas for minor minerals, namely quartz, muscovite, and biotite. Chemicalanalysis of sediment samples obtained rare earth elements, such as tantalum, ytrium,zirconium, and content kasiterit associated with other minerals.Key words : Sediment, Sand, Bono
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.
REDUKSI KOLESTEROL PADA SOTONG (Sepia sp.) DENGAN CARA PENGOLAHAN YANG BERBEDA Ulfa Fairus; Suparmi '; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to reduce cholesterol content of cuttlefish (Sepiasp.) processed by boiling and steaming. Three kilograms of fresh cuttlefish weretaken from a fish market in Pekanbaru. The cuttlefish was washed and groupedinto 3 groups of one kilogram each. First group was boiled at 100oC, second groupwas steamed at 101oC and third group was fresh cuttlefish (control). Cuttlefishbefore and after boiling or steaming was weighed and analysed for cholesterolcomposition, moisture, fat and protein. The result indicated that the cholesterolcomposition of boiled cuttlefish, steamed cuttlefish, and control was 2,76 mg/g,2,07 mg/g, and 5,74 mg/g respectively. Moisture, fat and protein of cuttlefishboiled cuttlefish was 74,98%, 0,22%, 16,17% respectively; steamed cuttlefishwas 67,66%, 0,15%, and 19,75% respectively; and control was 84,24%, 0,35%,24,90% respectively. The result showed that percentage of meat, head, visceraeand internal shell of boiled cuttlefish was 39,04%, 10,70%, 4,69%, 5,55%respectively; steamed cuttlefish was 37,77%, 12,51%, 3,57% respectively; andcontrol was 60,54%, 22,51%, 11,33% respectively.Keywords : Cuttlefish (Sepia sp), reduction , cholesterol
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
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
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.
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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Abstract

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
THE EFFECT OF HONEY BASTING TOWARD THE SAVINGS OF SMOKED CATFISH (Pangasius hypophthalmus) Faisal Muhammad; Edison '; 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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Abstract

Based from result of the research that 15 % honey basting toward smoked catfishcould increase the quality based from organoleptic value, chemical malue, pH value, sugarcontent, fungi identification and total of bacteria colonies. The results showed that theprocess of honey basting had a significant effect toward the appearance value, texture, taste,moisture content, protein content, fat, ash content, sugar content, and total of bacteriacolonies, without any effect toward smell content and pH value. Honey basting 15% increasethe organoleptic value quality of 7.02 on appearance value, 8.06 on textute, 7.68 on smell,and 7.64 on taste, with the bright brown color of the smoked fish, dense and compact texture,distinctive odor of smoked fish and have a good characteristic flavor of smoked fish. Thesmoked catfish contained 23.35% of moisture content, 37.10% of protein content, 14.49% offat, 5.37% of ash content, 7.22 of pH, 18.35 of sugar content, and 2.0 x 104 cell/gram of thetotal of bacteris colonies, could maintain the saving of smoked catfish (Pangasiushypophthalmus).Keywords: Catfish, coconut shell, honey
Power Reduction of acetic acid to the heavy metal of blood cockle (Anadara granosa) Citra Sianipar; Edison '; 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 study aimed to reduce levels of heavy metals contained in the body ofblood cockle (Anadara granosa) with acetic acid soaking method. The experimentaldesign used in this study is a randomized block design (RAK) with 4 levelstreatments, blood cockle without soaking, the addition of 5% acetic acid, 15% and25%. The highest reducing power contained in Pb with 25 % acetic acid soaking, theCu with 5 % acetic acid soaking, the metal Zn with 25 % acetic acid soaking and Cdmetal with 25 % acetic acid soaking. The highest organoleptic assessment containedin such a test is the 25 % acetic acid soaking (16.58), aroma aroma is in control(15.96) and the texture is in control (17.88) .Keyword : Power reduction, acetic acid , heavy metals , blood cockle
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
Co-Authors Ade Novaria Siska Afrinaldi Hamdi Bella Andita Anggreini Boy Laoli Citra Sianipar Dewi Kusuma Anggraini Dita Natalia Purba Faisal Muhammad Harry Sihombing Ismiana ' Lamun Bathara Lia Resti Lydia Mia Edina Mardiana A Bakkara Mirna Ilza Mubarak ' N Ira Sari Ngafif Fatuh Zahroh Nurmawilis Nasution Rahman Karnila Richal Susilo Ronald Sohahau Manao Sofiyan Aditya Suardi Loekman Suhardi ' Sukirno ' Sukirno Mus Sumarto ' Suparmi ' Tjipto Leksono Ulfa Fairus Vran Orlando Josua