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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).
ANALYSIS OF THE CHEMICAL CONTENT OF HAIRY COCKLE (Anadara antiquata)MEAT Sayyidina Ahmad Zhariif; Rahman Karnila; Mery Sukmiwati
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

ABSTRACTShellfish is one of the soft animals (Mollusca) class Bivalvia or Pelecypoda. The shells used in this study are shells fleeceare widely used as an alternative food source. This study aims to determine the chemical content of shell fleece. The research method is an experimental method  in 2 stages, namely the preparation of samples of shell fleece and analysis of the chemical composition of shell fleece. Chemical composition analysis parameters consist of moisture, ash, fat, and protein content. The resultsshowed that the chemical content of shell fleece was 79% (ww), ash content 9.24% (dw), protein 45.52% (dw), and fat 36.08% (dw). Keywords: chemical of compotition, mollusca, protein
MANUFACTURE ISOLATES PROTEIN OF CARP (Osphronemus gouramy) WITH DIFFERENT pH METHODS Tika Oktasari; Suparmi '; Rahman Karnila
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 get protein isolate carp (Osphronemus gouramy) with different pH methods. A total of carp 10,5 kg was obtained from the modern market in Pekanbaru. The metode of this research was completely randomized design (CRD). The treatment consists of (P1 = pH 9 dan pH 4, P2 = pH 9 dan pH 5, P3 = pH 10 dan pH 4, P4 = pH 10 dan pH 5, P5 = pH 11 dan pH 4, P6 = pH 11 dan pH 5). The results showed that the treatment P6 (pH 11 dan pH 5) wich is an average of 6.44 g with the amount of yield 12.88%. Where the result of proximate lamely: water content 4.17% bb, ash content 15.29% bk, fat content 1.98% bk, protein content 80.10% bk, and carbohydrates 2.63% bk, with a total amino acid content is 61.60%, wich dominates the amino acid is glutamic acid (9.49%), lysine (8.01%), and aspartic acid (7.22%).Keywords: Carp, pH, Protein Isolate
Karakteristik glukosamin hidroklorida (HCl GlcN) dari kitin dan kepiting Chitosan Biru Kolam (Portunus pelagicus) Fajar Syukron; Rahman Karnila; Bustari Hasan
Berkala Perikanan Terubuk Vol 44, No 2 (2016): Juli 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.189 KB) | DOI: 10.31258/terubuk.44.2.22 - 35

Abstract

Shell of blue swimming crabs is an potential source of glucosamine as their producttion is abundant and not yet economically utilized. In tis study glucosamin was extracted from chitin and chitosan of blue swimming crabs shells by HCl of various concentrations (33%, 35%, 37%), and the products obtained were evaluated for rendement, quality characteristics. The results indicated that the highest glucosamine rendement was obtained from chitin extracted with 33% HCl, but the best purity, Lod and melting point was produced from chitosan extracted by 35% HCl. Compared to standar, glucosamin purity, Lod and melting point extracted from t kitosan was slightly lower. The purity, moisture, Lod and melting point of glucosamin extracted from chitosan of blue swimming crabs shell as well as standart was 65,543%; 5,208%, 0,856%; 186°C; and 95%; 5,194%; 0,767; 190°C respectively.
ANALISIS KANDUNGAN NUTRISI DAGING DAN TEPUNG TERIPANG PASIR (Holothuria scabra J.) SEGAR Rahman Karnila; Made Astawan; Sukarno Sukarno; Tutik Wresdiyati
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (947.795 KB) | DOI: 10.31258/terubuk.39.2.%p

Abstract

Sea cucumber (Holothuria scabra J.) is one of fishery commodities whichcontain high nutritional and economic value. This study aims were 1) thephysical characteristics of sea cucumber, 2) nutrient content (proximate) seacucumbers fresh meat, and 3) the yield and nutrient content (proximate) seacucumber powdery fresh meat. The study was conducted in four stages of theexperiment: 1) Preparation of meat of sea cucumber, 2) analysis of nutrientcontent (proximate) sea cucumber fresh meat, 3) The making of powder of seacucumber meat , and 4) analysis of yield and nutrient content (proximate) seacucumber meat powder. Results showed the proportion between the parts of thebody meat: offal and gonads: the skin: water and dirt were 4:3:2:1 (w / w). Freshsea cucumber meat has a high nutrient content that is 87.03% water, 9.94%protein, 0.54% fat, 1.86% ash, and 0.64%. carbohydrate. The average yieldproduced approximately 10.16%. While the nutrient content (proximate) powderysea cucumber meat that is 9.13% water, 61.31% protein, 3.68% fat, 12.52% ash,and 13.36% carbohydrate.
THE EFFECT OF DIFFERENT CONCENTRATION OF PAPAYA SAP FLOUR FOR QUALITY CHARACTERISTIC OF SNAKE HEAD (Channa striata) FISH SAUCE Prastari, Cindytia; ', Desmelati; Karnila, Rahman
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 was purposed to determine effect of papaya sap flour addition withdifferent concentration as catalyst to snake head (Channa striata) fish sauce fermentation. Flourof papaya sap as catalyst was containing the papain enzym components that could used to sneakhead (Channa striata) fish fermentation. The concentration of papaya sap flour was used in thisresearch was 2.5%, 5% and 7.5%. The result was dominated with protein content 59.53 (%bk).The best concentration of papaya sap flour for snake head fish sauce was 7.5% with hydrolysisvolume 81.33ml and protein amount 88.80 (%bk). Total oganoleptic value fish sauce whichmade with 2.5% concentration papaya sap flour was most favorable by consumer acceptancewith value of color 4.52, taste 5.32,textur 5.30, and odor 3.34.Keywords: Fermentation, Snake head (Channa striata), Papaya sap flour, Fish sauces
CONSUMER ACCEPTANCE TOWARD FRESHWATER MUSSEL (Pilsbryoconcha exilis) MEATBALL Ghazali, Tengku Muhammmad; ', Desmelati; Karnila, Rahman
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

Pilsbryoconcha exilis is a type of freshwater mussel that commonly present in ponds in Sei Paku Village, Lipat Kain District, Riau Province. This research aims to understand the consumer acceptance on the P. exilis meatball. The meat of the mussel was used as main ingredient for the meatball. The mussel was taken from the Sei Paku area. There were 3 treatments applied, there were 150 g (K1), 200 g (K2), and 250 g (K3) mussel meat in 200 g mixed tapioca, wheat flour and egg. The meatball was flavoured with garlic, pepper and salt. Results shown that the best meatball was the K1. The organoleptic test results of this meatball (K1) was 94.6% for preference; 98.4% for texture; 90.2% for taste value, and 95% for aroma (the Duncan score were 3.49; 3.70; 3.42 and 3.41 respectively). The result of proximate analyss, however, shown that the best result was the K3, with 20.53 % protein content, 4.37% fat content, 1.29% ash content; 56.54 % water content and 17.25% carbohydrate content. In 1 gram meatball, the heavy metal (Pb and Cd) and mineral (Na, Fe, K, Ca) content were 0.0008 mg; 0.00002 mg and 0.034 mg; 0.025 mg; 0.019mg; 0.024 mg respectively.Keywords: meatball, freshwater mussel (pilsbryoconcha exilis), consumer acceptance
THE QUALITY ASSESMENT OF THE SAFETY ASPECTS OF SALTED FISH (Hemirampus brasiliensi ) IN THE TRADITIONAL MARKET AT PEKANBARU CITY Ningsih, Endang Sulistya; Mus, Sukirno; Karnila, Rahman
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 purposes to determined the food safety aspects related to thesalted fish of Julung-julung (Hemirampus brasiliensi ) that use illegal preservativessold in the traditional market Pekanbaru. The method that used in this research was asurvey method which took sample from the population by involving interviews as adata collection tool. While fish samples were taken by using purposive samplingtechnique as much as 18 samples were selected from three traditional markets in thecity of Pekanbaru. Parameters t hat has been used in order to see of the illegalpreservation were chemical test and microbiological test (TPC). The results of thisresearch showed that there were three samples of salted fish Julung -julung(Hemirampus brasiliens) positive contained formaldehyde were sampled with thecode of KC2, PB1 and PC2. The third sample produced pink to purplish color afterthe sample extract drops antilin test kit. The result of the color also indicated that thesample contains at least 2 ppm. Meanwhile all neg ative samples containing borax.Parameter for microbiological analysis showed that all samples are not more than themaximum threshold 1x105 colony/gam.Keywords : quality, food savety, Hemirampus brasiliensi
Pengaruh Penggunaan Suhu Perendaman Berbeda Terhadap Mutu Surimi Ikan Lele Dumbo (Clarias gariepinus) Saparudi Saparudi; Desmelati Desmelati; Rahman Karnila
Berkala Perikanan Terubuk Vol 43, No 1 (2015): Februari 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.191 KB) | DOI: 10.31258/terubuk.43.1.86 - 95

Abstract

The objective of this research was to investigated the effect of soaking the fish in different water temperature on quality of surimi produced. Farm raised catfish weighing 300-400 g each, was filled, washed, ground and soaked into different chilled water temperature (5°C, 10°C, 15°C and 20°C) for 10 minutes, and made for surimi. The surimi were evaluated for gel strenght (fold and bite test), pH,  protein and ash. The Research was designed using a completely randomized design (CRD), and the difference between treatments were tested by Duncan test. The result indicated that the surimi prepared by soaking the fish in chilled water (15°C) was the best quality of surimi (fold value : 4,6 and bite value : 7,5). The composition of protein, fat and ash of surimi soaked in the chilled water (15°C) was 15.1 % , 0.4 % and 6.3% respectively.
SHELF LIFE PREDICTION OF THE SNAKEHEAD BISCUIT (Ophiocephalus striatus) USING ACCELARATED CRITICAL MOISTURE METHODE, MODEL OF LABUZA Murni, Septia; Karnila, Rahman; ', Dahlia
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 research was conducted to determine shelf life of the biscuit rapidly andmore simply with accelarated critical moisture methode model of Labuza.Onresearch, biscuit was ditinguished into B0 (without the powder of snakehead) andB1 (subtituted by the powder of snakehead). The nutrition facts of the biscuitswere: protein (8,09% of B0 and 24,02% of B1), fat (21,33% of B0 and 53,16% ofB1), ash (1,14% of B0 and 1,54% of B1), and mositure (1,96% of B0 and 5,39%of B1). The biscuits were stored in polypropylen packaging. The variabels ofmodel of Labuza: 1) The main parameters; Mi (0,051g H2O/g solid of B0 and0,062g H2O/g solid of B1), Mc (0,066 g H2O/g solid of B0 and 0,078 g H2O/gsolid of B1), Me (0,601 g H2O/g solid of B0 and 0,576 g H2O/g solid of B1);2)The supporting parameters; curve slope (b) (0,224 of B0 and 0,422 of B1), k/x(0,002 g H2O/m3.day), A/Ws (0,0004 m2/g), and P0 (31,824 mmHg). According tomodel of Labuza, shelf life of the bicuits were stored in room temperature (30oC)and RH 90% were 8,14 months for B0 and 17,54 months for B1. Different shelflife of two biscuits were caused by the difference of moisture value (Mi, Mc, Me).The high hygroscopic protein (albumin) of B1 caused the slowed water difution(need many days) to reach the equilibrium condition.Kata Kunci : Shelf life, biscuit, snakehead, moisture, model of Labuza
Co-Authors ', Dahlia ', Desmelati Afriadi Sinaga Ainiwati Ainiwati Akrom Akrom Anda rini Diharmi Andarini Diharmi Andarini Diharmi Andarini Diharmi Andarini Diharmi Anggito Naibaho Angraika Dirta Ani Karmila Anisa Anastasia Yunus Annisa Sharah Antonius Zulqaiman Asfi, Widya Mustika Ayu Agustina Bayhakki Bayhakki Bella Andita Anggreini Bella Billiant JAK Bintal Amin Bunga M.W Bunga M.W Bustari Hasan Bustari Hasan Cindytia Prastari Dahlia Dahlia Deddy Purnama Defri Ilham Desmelati ' Desmelati Desmelati Desmelati Desmelati Desnizarianti ' Dewi Trisnawati Dewita Dewita Dewita Dewita Dian Maulidawati Dini Fitri Edis Edis Edison ' Edison Edison Edison Edison Edison Edison Ega Aryanda Putra Elda Nazriati Endang Sulistya Ningsih, Endang Sulistya Esfi Girsang Esy Maryanti F, Feliatra Fadhlami, Putri Insani Fajar Syukron Febrigusni, Audia Gianthi, Fiskia Gita Amelia Gusti Putra Yunius Henni Syawal, Henni Syawal Heriansyah, Ivan Hilyati Fadhlah Ika Darmila Siregar Indah Khairunnisa Indra Muhammad Ridwan Intan Elisa Irvan Irvan Ismulyati Ismulyati Ismulyati, Ismulyati Jamal Basmal Jayanti, Tinneke Dwi Jeremy Chrisdwi Putra Hutajulu Jhosua Fransiskus Kartika Dewi Lesi Kurnia Putri M Lamudin Noor M. Alhadid M. Alhadid MADE ASTAWAN Mery Sukmiwati Mhd Asrel Ahmad Mirna Ilza Mirna Ilza Mirna Liza Moh Wahbi Muhammad Raihan Munisatul Haq N. Ira Sari Nadia Adilla Nadia Mahardika Nasib Naibaho, Nasib Nintha Pratiwi Nofrizal Nofrizal Nofrizal Nofrizal Nur Azima Nur Wahid, Nur Putri, Dea Arsifah Putri, Fatma Eka Rachmiwati Yusuf Radian Saputra Ramadhani, Nuzul Ria Rana Salma Ridwan Manda Putra Riwanda, Wahyu Rokhimin Rokhimin Rommy Novrihansa Ronal Kurniawan Rovilah, Kanza Roy Susanto Rudy R Nitibaskara Sam Herodian Saparudi Saparudi Sayyidina Ahmad Zhariif Septia Murni, Septia Septin Alvin Mendrofa Shabrina Nur Fakhriah Shanty Wisuda Sidauruk Sholihah, Aulia Putri Siregar, Riri Andriani Siti Humairah Suardi Loekman Sukarno Sukarno Sukendi Sukendi Sukirno Mus Sulistiana Pramita Nosa Sumarto Sumarto Sumarto Sumarto Sumarto Sumarto Sumarto Sumarto Suparmi ' Suparmi Suparmi Syafruddin Nasution Tedy Kamal Sumannag Tengku Muhammad Ghazali Tengku Muhammmad Ghazali, Tengku Muhammmad Teresia Br Ginting Thamrin Thamrin Thamrin Thamrin Tia Novita Laili Tika Oktasari Tjipto Leksono Tri Ayu Ningsih Triatma Putri Tutik Wresdiyati - Usman M Tang Usman Pato Vran Orlando Josua Wahbi, Moh Wahyu Riwanda Widiyanto, Rifki Rahma Wikky Aditiya Putra Wikky Aditiya Putra Windi Ayu Maltadevi Winona Oktania Abriestina Yuliana Yuliana Yusmaida Yusmaida Yusni Ikhwan Siregar Zahtamal Zahtamal Zulfan Saam