Article Per Year (5 Year)
p-Index From 2019 - 2024
9.068
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Veteriner Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Ilmu Lingkungan Jurnal Ners Indonesia Jurnal Keteknikan Pertanian Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Unri Conference Series: Community Engagement ECOTONE Jurnal Zona Journal of Rural and Urban Community Empowerment (JRUCE) SEHATI: Jurnal Kesehatan Dinamika Lingkungan Indonesia CANANG: Jurnal Pengabdian Masyarakat Teknologi dan Industri Pertanian Indonesia EcoNews
Rahman Karnila
Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan, Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 116 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 116 Documents
Search

 1   2   3   4   5 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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
EFFECT OF DIFFERENT TREATMENT ON QUALITY SENSORY AND TRASH FISH CHEMICAL RAW MATERIALS AS FISH MEAL Wahid, Nur; Hasan, Bustari; Karnila, Rahman
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aim of this study was to evaluate the effect of boiling, salting andicing effectivity in maintaining the chemical and sensory quality of the trashedfish flour. The experimental design used was a randomized block design (RAK)with 1 factor. Treatments of the study were boiling, salting and icing whichconsists by 3 stages, suchas: first stage; fish was boiled into boiling water for 15minutes, second stage; fish was salted with salt 15%, and third stage; fish was icedwith comparation 2: 1 of ice and fish on temperature 5℃. The time of storage oftrashed fish was group (4, 6, 8, and 10 days). The parameters was were sensoricvalue (odor), proximate composition, NPN and TVB. The results showed thesensoric value of the trashed fish wich was boiled and iced for storage bad odorand had been rejected on 6 day. Although, the trashed fish wich was salted hadno bad odor and still received for storage. The average value of sensoric quality ofthe trashed fish was boiling 7,63, salting 7,83 and 4,96 icing. For chemicalanalysis (proximat value, NPN and TVB), the best treatment of the trashed fishwith boiling treatment. The proximat compotition of the salted trashed fish forstorage were water value 8,28%, ash value 25,84% , fat value 7,01% and proteinvalue 51,87%. While the value of NPN and TVB were NPN 0,28% and TVB5,41mg.Keywords: Trashed fish, fish flour, boiling, salting and icing.
THE STUDY OF QUALITY SENSORY AND MICROBIOLOGICAL VARIOUS TYPES OF SMOKED FISH WHICH MARKETED AT KECAMATAN SUKAJADI PEKANBARU Naibaho, Nasib; Hasan, Bustari; Karnila, Rahman
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was to determine evaluate the sensory quality and microbiological various types of smoked fish which marketed at Kecamatan Sukajadi Pekanbaru. Three types of smoked fish obtained from market Cikpuan, Palapa and Kodim. Smoked fish originated from Bangkinang, Pelalawan, Rokan Hilir and Palembang. Smoked fish observed to the sensory quality ang microbiological. The result of this study have shown that the sensory quality and microbiological which marketed in Palapa have the highest sensory quality from Cikpuan and Kodim; Based on the types fish which marketed have shown that selais fish have the highest sensory quality from patin and baung; Based on the origin of the production area, showed that Pelalawan have the highest sensory quality from Bangkinang, Palembang and Rokan Hilir. Based on microbiological parameter (TPC, Stapylococcus aureus, Koliform and Jamur), showed that smoked fish which marketed in Cikpuan have the highest microbiological value from Kodim and Palapa. Based on the types, the fish which marketed in the three of market showed that baung fish have the highest microbiological value from patin and selais; Based on the origin of the production area showed that Palembang have the highest microbiological from Pelalawan, Bangkinang and Rokan Hilir.Keyword : smoked fish patin, baung, selais, sensory quality, microbiological
THE ANALYSIS CHEMICAL COMPOSITION OF CATFISH HEADFLOUR (Clariasgariepinus) Widiyanto, Rifki Rahma; Karnila, Rahman; Ilza, Mirna
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

  ABSTRACTThis study aimed to determine the chemical content of catfish head flour catfish (Clariasgariepinus).The research was conducted in two stages, those were the preparation of catfish head flour and then the proximate analysis of catfish head flour.The  parameters used in first step were the percentage of body parts and yield, while those  in the second stage werethe content ofmoisture, ash, protein, fat, and carbohydrate. The results showed that the whole catfish was consisted of head 29.73%, visceral 6.63%, and meat 63.64%.The yield of catfish head flour was 39.74%. Its chemical composition was consisting of the moisture 9.62% (wet based), ash17.25% protein 50.94%, fat 19.66%, and carbohydrate 4.94%(dry based). Keywords :Clariasgariepinus, flour, proximate, yield 
PENGARUH PENGGUNAAN KONSENTRASI HCl BERBEDA PADA EKSTRAKSI KANDUNGAN MINERAL KULIT TERIPANG PASIR (Holothuria scabra) Riwanda, Wahyu; Karnila, Rahman; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstrakPenelitian ini bertjuan untuk mengetahui pengaruh penggunaan konsentrasi HCl berbeda pada ekstraksi kandungan mineral kulit teripang pasir (Holothuria scabra). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan tiga tahap perlakuan yaituHCl dengan konsentrasi 6% (K1), HCl dengan konsentrasi 7%(K2), dan HCl dengan konsentrasi 8% (K3). Parameter yang diamati pada kulit teripang pasir segar yaitu kadar air 20,57%, kadar abu, 50,33%, kadar lemak 0,88%, kadar protein 14,87% dan kadar karbohidrat 13,35%. Komposisi pada tepung kulit teripang pasirmemilikikadar air 5,26%, abu 61,11%, lemak 0,38%, protein 17,02%, dan karbohidrat 16,23%, kandungan mineral pada kulit teripang pasirterdiri darikalsium 0,0043%, kalium 0,00023%, Natrium 0,00054%, Magnesium 0,0021%dan besi 0,00031%, serta rendemen tepung kulit teripang pasir sebesar 75,71%.  Kata kunci: Asam  klorida,Kulit Teripang pasir, Mineral.
AMINO ACIDS PROFILES OF MALE AND FEMALE MUDSKIPPER (Periophthalmus sp) Wahbi, Moh; Karnila, Rahman; Edison, Edison
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objective of the study was to obtain the chemical compositions and amino acids of male and female mudskipper (Periophthalmus sp). This study using the comparative experimental with  T-test consists of two treatments that was male and female mudskipper. The data was obtained presented in table form, analyzed descriptively and statistically with average standar deviation of the variables T1 and T2. The chemical characteristics of male and female mudskipper meat of water, ash, fat, protein, carbohydrate were 81.92, 80.00%; 10.21, 12.21%, 2.00, 2.04%; 86.68, 84.774%; 1.13, 1.01% (DW), respectively. Amino acids content on male and female mudskipper were 48.31, 42.88% (WW), respectively. The sex of fish has a significantly affect on the value of water, ash, fat, protein and amino acids content.
THE EFFECT OF DIFFERENT TYPE OF SOLVENT EXTRACTIONON AMINO ACID CONTENT OF SEA CUCUMBER (Holothuria atra) PROTEIN CONCENTRATE Heriansyah, Ivan; Karnila, Rahman; Sukmiwati, Mery
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract        This study was aimed to determine the effect of different types of solvent extraction on the characteristics of sea cucumber(Holothuria atra)protein concentrates which includes yield, proximate, and total amino acids, and to determine the optimal type of solvent extraction in manufacture of sea cucumber protein concentrates. This research was carried out in 2 stages, namely 1) making of sea cucumber meat flour, 2) making of protein concentrate of sea cucumber meat. The treatment was different type of solvent extraction(ethanol, acetone and methanol). The results of the analysis indicated that the different type of solvent extraction was affected to the characteristics of  sea cucumber protein concentrate, and ethanol solvent was the best solvent in manufacture of sea cucumber protein concentrate with 9.85% of water content (WW), 27.96% of ash content (DW), 0.50% of fat content (DW), 62.04%  of protein content (DW).  Keywords:protein concentrate, solvent extraction, sea cucumber
Co-Authors ', Dahlia ', Desmelati Afriadi Sinaga Ainiwati Ainiwati Anak Agung Istri Sri Wiadnyani Anda rini Diharmi Andarini Diharmi Anggito Naibaho Angraika Dirta Ani Karmila Anindinda Prameswari Hastiza Anisa Anastasia Yunus Annisa Sharah Antonius Zulqaiman Aras Mulyadi Asfi, Widya Mustika Ayu Agustina Bayhakki Bayhakki Bella Andita Anggreini Bella Billiant JAK Bintal Amin Bunga M.W Bunga M.W Bustari Hasan Cindytia Prastari Dahlia Dahlia Deddy Purnama Defri Ilham Desmelati ' Desmelati Desmelati Desmelati Desmelati Desnizarianti ' Devi Meri Yati 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 Faradini Faradini Fatma Eka Putri Febrigusni, Audia Ganda Aliem Pakarsya Lubis 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 Liza Moh Wahbi Mubarak Mubarak Muhammad Raihan Munisatul Haq Muslihul Makrif 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 Rifati Hanifa Riwanda, Wahyu Rokhimin Rokhimin Rommy Novrihansa Ronal Kurniawan Rony Setyawan Rovilah, Kanza Roy Susanto Rudy R Nitibaskara Sam Herodian Santhy Wisuda Sidauruk Saparudi Saparudi Sayyidina Ahmad Zhariif Selamat ariyadin Septia Murni, Septia Septin Alvin Mendrofa Shabrina Nur Fakhriah 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 Suparmi ' Suparmi Suparmi Suyanto Suyanto Syafruddin Nasution Tedy Kamal Sumannag Tengku Muhammad Ghazali Tengku Muhammmad Ghazali, Tengku Muhammmad Teresia Br Ginting Thamrin Thamrin Thamrin Thamrin Thamrin Thamrin Tia Novita Laili Tika Oktasari Tjipto Leksono Tri Ayu Ningsih Triatma Putri Tutik Wresdiyati - Usman Muhammad 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 yusri munthe yyusmarni yyusmarni Zahtamal Zahtamal Zulfan Saam