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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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Fatty acid profile of jelawat fish (Leptobarbus hoevennii) based on different harvesting time Dewi Kusuma Anggraini; 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 aimed to determine the chemical compositions and fatty acid profile of jelawat fish based on harvesting time. The research was conducted on September until October 2014. This research used the experiment method. Harvesting times of this research were 6, 10, and 14 months. Proximate analysis of three samples were tested by the thermogravimetric method, soxhlet method and kjeldahl method (AOAC 1995). Analysis of fatty acid used Gas Cromatography method (AACC 1983). The average value of proximate jelawat fish for harvesting time 6, 10, dan 14 months a row are moisture content 68.93%, 66.81%, 66.23%, ash 1.52%, 1.23%, 1.14%, protein content 23.03%, 23.56%, 20.91%, and fat content 6.12%, 8.31%, 10.73%. Based on the analysis, there are 26 kinds of fatty acids identified in fat jelawat fish. The fatty acids consist of 10 kinds of saturated fatty acids and 16 kinds of unsaturated fatty acids. The results showed that jelawat fish for harvesting time 6 to 10 months have a fatty acid content optimally with each total unsaturated fatty acids 52.76% and 51.84%.Keywords: fatty acid, harvesting time, jelawat fish
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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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 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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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.
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 LIME FLUID (Citrus aurantifolia) ABILITY of REDUCTION AGAINST HEAVY METALS in MUSSEL (Meretrix meretrix) KEPAH Dita Natalia Purba; Mirna Ilza; Edison '
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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The purpose of this research is to lower the levels of heavy metals found inthe mussel kepah by soaking with lime fluid which is containing citric acid. Themethod of this research was by using the experimental method. The design of thisresearch was the Complete Random Design (RAL) of a factorial pattern bytreatments of concentrations of 0% (C0), 15% (C15), 25% (C25), 35% (C35) andtreatments of 20 minutes (M20), 30-minute (M30) and 40 minutes (M40) longsoaking with three times repetitions. The results showed that the highest intensityof reduction of heavy metals of Pb, Zn and Cd are presented in limeconcentrations of 35% for 40 minutes long of soaking, produce results 53,53%,58.75% and 83,43% of reductions. A solution of lime was able to reduce heavymetals Pb, Zn and Cd but does not affect the value of the texture of the flesh ofmussel kepah. Soaking with lime fluid in a concentration of 0% for 20 minutes isthe best treatment based on organoleptik parameter, which the value of the view in(8.63) has a characteristic of bright, clear, very clean of flesh of mussel kepahwhich flavor and aroma is typical as clam kepah. The value of the texture in(8.31) has a characteristics of very gentle and not harsh of flesh of mussel kepah.The value of aroma in (8.68) has a characteristics of clear, bright, very interestingand very clean of flesh of mussel kepah, and the value of flavor in (6.09) has acharacteristic of typical flavor of mussel mixed with other flavors.Key words: ability of reduction, heavy metal, mussel kepah, concentration,soaking
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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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
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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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
APPLICATION OF LIQUID SMOKE FOR SMOKE FLAVORED FISH (Cryptopterus bicirchis) PROCESSING Ade Novaria Siska; Tjipto Leksono; 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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The research was aimed to determine the good kinds of firewood as smoke liquid material for producing smoke flavored catfish (Cryproterus bicirchis) mostly preferred by consumers. The method used was experimental and composed as completely randomized design (CRD). The treatments were the used of different liquid smoke to produce smoke flavored catfish. The liquid smoke was pyrolyzed from different kinds of firewood, namely: laban wood (Vitex pubescens), rubber wood (Hevea brasiliensis), coconut shell (Cocos nucifera), and coconut fibers. The smoke flavored catfish produced were evaluated for the consumer preference assessed by hedonic test and the characteristic of physico- assessed for the content of moisture, total acid and total fenol, and the value of pH. The results showed that the best kind of firewood used for smoke material of liquid smoke was distilled laban wood because it had the highest score of aroma 7.7, existence 7.7, flavor 7.5, and texture 7.6 but not significantly different to those exposed on coconut shell. It was containing 0.8 ppm of total phenols, 0.4 % of total acid and pH value 6.2. Thus, the diminishing availability of laban wood in the nature could be replaced by the coconut shell as a biomass of agricultural waste.Keywords: coconut shell, Cryproterus bicirchis, laban wood, liquid smoke.
THE EFFECT OF THE HYDROCHLORIC ACID CONCENTRATION TO THE CHARACTERISTICS OF BLACK SEA CUCUMBER (Holothuria edulis) CHITIN Vran Orlando Josua; Edison '; Rahman Karnila
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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This research aims to determine the physico-chemical characteristics of black sea cucumber ( Holothuria edulis) chitin, get the best hydrochloric acid concentration in demineralization process from crude chitin to chitin, and to determine the highest deacetylation degree of black sea cucumber chitin. This research was conducted in two phases. The first was preparation and the second was drying, sieving, and manufacturing the chitin. The result showed that the different concentration of HCl did not effect significantly to the water content and ash content of black sea cucumber chitin. Meanwhile, the highest deacetylation degree was obtained by the using of HCl at the consentration of 1 N, followed by the concentration 0,5 N then 1,5 N.Keywords : ash content, black sea cucumber, deacetylation degree, water content.
A STUDY ON THE QUALITY OF NATURAL FLAVORING POWDER PROCESSED FROM SHRIMP WASTE Richal Susilo; Suparmi '; Edison '
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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This research aimed to determine the quality and the application of natural flavoring powder processed from shrimp waste. This study used a non factorial completely randomized design (CRD). The treatment was addition of wheat flour, consisted of 3 level, namely: without wheat flour added (R0), added with wheat flour 1:1 (R1), and added with wheat flour 1:2 (R2) and repeated in 3 replications. The result showed that the increasing wheat flour added at different ratio was affected to the quality of the flavoring powder based on the value of taste and odor. Flavoring powder of shrimp contained 17 amino acid, consisted of 9 essential amino acids and 8 non essential amino acids. The highest content of essential amino acid was leusin amounted of 0,362% and the highest content of non essential amino acid was glutamic acid amounted of 0,913%. Odor threshold value on the powder flavor of shrimp to taste was 8% at the ratio of 1: 8. Meanwhile, odor threshold value on the aroma of shrimp flavor powders were 12% in the ratio of 1: 9. The greater the ratio of dilution was formed, the lower shrimp taste and aroma in the shrimp flavor powder, even reduced to undetectable.Keywords: Natural flavoring, shrimp waste, amino acids
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