Mirna Ilza
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Consumer Acceptance Study Towards Malong (Muarenesox talabon) Fishball with Different Fixative Suprianto '; Mirna Ilza; Syahrul '
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 study usage of four as fixative with appropriate concentration, until malong fishball obtain with appearance, aroma, taste and texture which can be accept by consumer. Applied treatment was addition of 25%, 50%, 75% tapioca flour and 25%, 50%, 75% sago flour. Observed parameter was proximate test and organoleptic test tards malong fishball. Research result show that malong fishball with different flour formulate favored by consumer. Malong fishball contains: 39,15 water, 3,16 ash, 29,15 protein, 2,44 fat, 42,03 carbohydrat.Keywords: Fishball, Malong Fish, Flour, Consumer Acceptance
Study on the Consumer Acceptance to theSmoke Flavored Steak (Fillet) White Snapper Fish Enrawana Putri Purba; Mirna Ilza; Tjipto Leksono
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 research was purposed to determine the effect of different concentrations of soaking liquid smoke on consumer acceptance to the smoke flavored steak (fillet) white snapper fish. The method used was experiment and composed ascompletely randomized design. The treatment factor was soaking steak/ fillet into solution of liquid smoke at different concentrations, namely: 0 % as control (Sa0) 3% (Sa3) and 6% (Sa6) for 1 hour then grilled. Parameters used were organoleptic value, total number of bacterial colony, pH, content of acids and phenols, and the proximate composition. The results showed that the best treatment of soaking fish into liquid smoke at concentration of 3% (Sa3) wasresulting to the highest consumer acceptance to the smoke flavored steak (fillet) white snapper fish produced. The characteristics of the best product were interesting golden brown colored, distinctive aroma of liquid smoke but not too strong, tasted very delicious and typical of the smoke, and the texture was compact and solid, with total number of bacterial colonies of 6.6X104cfu/g, pH of 6.64, content of acids2.09%, phenols of 4.35%, and contained moisture of 61.4%, protein of 28%, and fat of 4.2%.Keywords :Lates calcarifer, liquid smoke, snapper fish, steak (fillet)
The study of fresh baung fish quality (macron nemurus's ice) by using pakis vegetable (diplazium esculentum) As natural converser OKTORIO '; MIRNA ILZA; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research is done to study quality of fresh baung fish with using of vegetable fern condensation as natural converser. Treatment which in giving is P0 (without of vegetable fern condensation, without salt), P1 (salt 2%), P2 (vegetable fern condensation) and P3 (vegetable fern condensation, salt 2%). As a group in along depository that is 0 hour, 4 hours, 8 hours, 12 hours]. converse of fresh fish the perceived is organoleptik value, ( face, smell, texture), total of bacterium colony, pH, Total Volatile Base. Value of fresh fish baung which given vegetable ferncondensation is added salt 2% with treatment of different is giving real influence to organoleptik value ( face, smell, texture), total value of colony, pH and TVB. Result of research seen from highest value of organoleptik is ( face 3,79, smell 3,54, texture 3,43), total of bacterium colony are 4,7 x 105 cell/ gram. The treatment is given by vegetable fern condensation added salt 2% during of depository at room temperature by value pH is 6,80 and TVB 12 mgn/ 100 gram.Keywords : Quality, baung fish (Macrones nemurus), vegetable fern (Diplazium esculentum), natural converser
EFFECT OF DIFFERENT CONCENTRATION OF PAPAIN ENZYME TOWARDTOTAL AMINO ACID OF EEL (Monopterus albus) PROTEIN HYDROLYSATE Ayu Agustina; Rahman Karnila; Mirna Ilza
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                This research was aimed to determine the proximate chemical content of eel (Monopterus albus) meat, obtain the eel protein hydrolysate from different concentration of papain enzymes, and determine the total amino acid of eel protein hydrolysate. The method used was an experimental method with a Completely Randomized Design (CRD). The treatments used was various concentrations of papain enzymes P1(3%), P2 (5%), P3(7%). Parameters observed were proximate analysis (moisture, ash, protein, fat, and carbohydrate content) of eel protein hydrolysate, total amino acid analysis and yield. The results showed that the proximate content of eel meat was 81.28% moisture content, 1.76% ash content, 14.54% protein content, 1.28% fat content, and 1.14% carbohydrate (by difference). Total amino acids analysis of P1, P2, and P3 treatments were 14.03%, 14.86%, and 15.66%, respectively.The different concentration of papain enzymes had a very significant effect on yield, whereas the yields of P1, P2, and P3 treatments were 33.05%, 35.25%, and 37.15%, respectively. Keywords: Fish protein hydrolysate, eel, papain enzyme
EXTRACTION AND IDENTIFICATION OF SECONDARY METABOLITE COMPOUNDS OF SEA CUCUMBER (Stichopus ocellatus) Sherrin Sherrin; Mery Sukmiwati; Mirna Ilza
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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ABSTRACTStichopus ocellatusis one kind of sea cucumbers, invertebrate animals, there were widespread in Indonesian waters. The sea cucumbers in this study were taken from Lengkang Island, Batam. This study aimed to find out the secondary metabolite compounds in sea cucumber extract. This research was conducted through several stages, namely sea cucumbers extracted using maceration method with ethanol solvents for 3 x 24 hours with different sample and solvent comparisons (1:1, 1:3, and 1:5). Identification was carried out by observingthe color reactions, precipitation, and froth. The result showed that the extract obtained was characterized like a viscous extract with yellow-brown color and fishy smell. The yield of sea cucumber extract produced by using those each solvent ratio were 1.46%, 2.37%, and 3.33%, respectively. Secondary metabolite compounds identified in sea cucumber extract were alkaloids, phenolics, and saponins.Keywords: Sea Cucumbers, Extraction, Metabolite Compounds, Yield
Analisis Kandungan Boraks Pada Jajanan Bakso Tusuk Di Sekolah Dasar Di Kecamatan Bangkinang Kabupaten Kampar Nurkholidah Nurkholidah; Mirna Ilza; Cristine Jose
Jurnal Ilmu Lingkungan Vol 6, No 2 (2012): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.6.2.p.134-145

Abstract

School-age children is an investment of a nation and the growth depends on the intake offood. Currently there are still many foods that contain borax as the meatball skewers are soldfreely in the elementary schools sub district of Bangkinang. In addition it is alleged there isno control over school snacks both the government and the schools that need to be conductedstudies on the use of borax on meatball skewers. The research aims to determine the contentof borax and proximate analysis of the meatball skewers in sub district of Bangkinang,comparing the borax and nutritional content of meatball skewers which are made directly bythe merchant and the meatball skewers that are purchased from the manufacturer anddetermine the characteristics and motivations of merchant that using borax. Samples weretaken from 17 merchants who sell in the elementary schools sub district of Bangkinang asmuch as 3 times the sampling distance of 1 week and 3 times of observation. Based on theresearch the average characteristics of meatball merchant ages are 32,41 years old with 2.1years experience of selling and the duration of 5.24 hours a day with a turnover of Rp.268,680. High school and junior high school educated merchant make more own meatballswhich conceal the recipe and only 5.88% of merchant who ever got the attention of thegovernment. Merchants who sell meatball skewers at the elementary school generally usesborax. The content of borax ranged from 0.48 mg/g sample up to 2.32 mg/g sample. Thelargest average content of borax on meatball skewers obtained from the manufacturer. Thenutritional content of the protein content ranged from 0.18% to 1.58%. The water content between 28.84% to 64.12%. Fat content ranged from 0.62% to 8.74%. Ash content rangedfrom 1.61% to 5.01% and carbohydrates ranged from 30.94% to 59.24%. The highestaverage levels of fat, ash and carbohydrate levels are meatball made by merchants while thehighest protein and water contents obtained from meatball skewers manufacturer. Motivationof merchant use borax is obtained more chewy and durable meatballs texture so will result inhigher profits moreover the merchant do not know borax and dangers due to the lack ofgovernment attention.
PEMANFAATAN AIR SUNGAI TERHADAP KEJADIAN PENYAKIT KULIT PADA MASYARAKAT PESISIR SUNGAI SIAK DI KECAMATAN RUMBAI PESISIR PEKANBARU Serly Marici; Mirna Ilza; Dedi Afandi
Jurnal Ilmu Lingkungan Vol 12, No 1 (2018): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.12.1.p.83-93

Abstract

Case of incidence of skin disease there is an increase from year to year in the city of Pekanbaru. Rumbai Coastal is the first rank of the highest case of skin disease. in the year 2016 was recorded a total of 4,174 cases per year. The dominant factor causing the transmission of skin disease is the lack of availability of clean water facilities. The purpose of this research is to analyze the influence of water utilization of Siak River for MCK to the incidence of skin diseases in the community living in Coastal of Siak River in Rumbai Pesisir Subdistrict, Analyzing the influence of long stay in Siak River area to the incidence of skin diseases in the community living in coastal river Siak Kecamatan Rumbai Pesisir, and Analyzed the influence of long time contact of water utilization of Siak River for MCK activity with skin disease incident in society that live in coastal of Siak River of Rumbai Pesisir District. Research location on the coast of Siak River in Rumbai Pesisir Subdistrict of Meranti Pandak, Limbungan, and Tebing Tinggi Okura. The research used a survey method of direct observation of spaciousness with qualitative approach, in-depth interviews to informants who were subjected to research, ie people living in coastal areas of Siak River affected by skin disease, TU Puskesmas Rumbai Pesisir, RT / RW who live on the coastal edge of Siak River.The result of this research shows that there is influence of water utilization of Siak River for MCK to the incidence of skin disease in people living in Coastal of Siak River in Rumbai Pesisir Subdistrict, there is no influence of long stay in Siak River area to the incidence of skin disease in society living in coastal river Siak Kecamatan Rumbai Pesisir, and there is influence of long time contact of water utilization of Siak River for MCK activity with skin disease incident in society that live in coastal of Siak River of Rumbai Pesisir Subdistrict. It is expected that people living in the Siak river basin should be moreconcerned with the importance of maintaining personal hygiene of the individual and the environment and awareness to behave in a clean and healthy way (PHBS).
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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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
FORTIFICATION OF OIL FROM CATFISH BELLY FAT (Pangasius hypophthalmus) AND GROUPER FISH MEAT (Epinephelus fuscoguttatus) ON BISCUITS THROUGH CONSUMER ACCEPTANCE Sri Nova Mardayanti; Mirna Ilza; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThe aim of this study was to determine the effect of oil which fortified from catfish belly fat and grouper fish meat to fullfill of formulation according to SNI so prefer by infant. 2 kg of catfish (Pangasiusn hypopthalmus) fat and 2 kg of grouper meat (Epinephelus fuscoguttatus) were extracted. Biscuits fortified with fish oil 0%; 5% and 15% was made from wheat flour, salt, sugar, butter, eggs, cocoa powder and backing soda. Parameters analysis was observed to organoleptic assessment (appearance, odor, texture and flavor (special baby) and proximate analysis (moisture, fat, protein and ash). The result showed that the biscuits was fortified with 5% of fish oil was the best treatment and preferred by consumers with a value 78.75%, water content 4.20%, protein content 8.04%, ash content 1.75% and fat content 10.38%.Keywords: Fortification, Biscuits, Fish oil, Acceptance.
CHARACTERISTICS FISH OIL FROM BELLY FAT PATIN (Pangasius hypophthalmus) IS REFINNED USING BENTONITE Lorde Sembiring; Mirna Ilza; 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 Catfish processing (Pangasius hypophthalmus) produces byproducts of belly fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) consisting of linoleic, linolenic, EPA, and DHA are the essential fatty acids the body needs to maintain health. Utilizing belly fat catfish can be processed into crude fish oil. Raw fish oil is purified to increase its economic value. Purification of fish oil usually uses absorbent one of them bentonite. Bentonite is used in the process of purifying oil as a pallor due to its high montmoriloni content. These research was conducted to study the effect of bentonite use (1, 4, 7%) on the characteristics of refined catfish oil. The design used completely non factorial randomized design. Bentonite addition treatment factor used A1 (1%), A2 (4%), A3 (7%) and repeated as many as 3 repetitions.  The results showed that bentonite had significant effect on fat content, peroxide number, anisidin and total oxidation number. The use of 7% bentonite decreased content  of fat, peroxide number, anisidine, peroxidants and total oxidation respecively from 1.72 to 0.85%, 5.18 to 0 meq / kg, 27.51 to 2.28 meq / kg, and 37.88 to 2.28 meq / kg.Key word:bentonite, Catfish, belly fat, fish oil, refinned