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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

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ANTIOXIDANT POTENTIAL ON CHITOSAN OF MANGROVE CRAB (Scylla serrata) SHELL WITH THE ADDITION OF DIFFERENT NaOH Sukmiwati, Mery; Karnila, Rahman
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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ABSTRAK This research was aimed to determine the effect of the different concentration of NaOH to the quality of chitosan and antioxidant potential on chitosan of mangrove crab (Scylla serrata) shell. The experimental method was used in this research with Completely Randomized Design (CRD), which consists of three levels of treatment with different NaOH concentrations i.e. KT1 (50%), KT2 (55%) and KT3 (60%). A series of research activities was divided into 3 stages, namely: 1) preparation of the mangrove crab shell flour, 2) extraction of mangrove crab shell chitosan, 3) antioxidant assay on mangrove crab shell chitosan. The result showed that the different concentration of NaOH was significantly affect to the  moisture content of chitosan, and was very significantly affect to the ash content of the mangrove crab shell chitosan, with value of deasetilation degree of KT1, KT2, and KT3 was 53.42%, 62.46%, and 68.21%, respectively. Meanwhile the IC50 value of KT1, KT2, and KT3 was 883.7600 µg/mL, 528.1745 µg/mL and 737.9175 µg/mL, respectively. The IC50 values indicated that the antioxidant activity on chitosan of mangrove crab shell was classified as weak or inactive. Keywords: antioxidants, mangrove crab Shell, extracting, Chitosan.
THE EFFECT OF DIFFERENT TREATMENT PROCESSESAGAINST THE CONTENT OF PROXIMATE ON EDIBLE MOLLUSC (Faunus ater) Asfi, Widya Mustika; Ilza, Mirna; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This study was aimed to determine the effect of different treatment processes against the content of proximate onedible mollusc (Faunus ater) which included the proximate, knowing the optimal treatment process to be used in cooking of edible mollusc. This research was carried out in 2 stages, namely 1) Preparation of edible mollusc, 2) Proximate analysis of edible mollusc meat. The experimental method was used in this research with Completely Randomized Design (CRD), which consists of three levels of treatment with different precessing L1 (non processing), L2 (steaming) and L3 (boiling).  The result of the analysis indicated that differences of processing treatment affect to proximate content of edible mollusc and steaming processing was the best treatment in processing of edible mollusc with characteristics of moisture, ashprotein, fat content (WW) were 76.92%, 4.88%, 10.46%, 0.82%.Keywords : edible mollusc, proximate, boiling and steaming
ORGANOLEPTIC AND pH ASSESSMENTS ON BAUNG FISH (Mystus nemurus)WITH DIFFERENT MORTALITY PROCESS Fadhlami, Putri Insani; karnila, Rahman; Edison, Edison
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 This study was aimed to determine the different mortality process of baung fish that the different mortality process consisted of A1 (dead flounder) and A2 (dead pricker in Medulla oblongata). The assessment of the different ways to fish mortality consisted of organoleptic (eyes, gills, and odors) and pH.The assessment were conducted every 4 hours and the last assessment 12 hours were obtained organoleptic and pH A1 and A2 respectively, eyes 4.6, 5.3, gills 4.3, 5.3, odors 3.3, 4.3, and pH 4.6, 5.3. Based on the results, A1 (dead flounder) had lower organoleptic and pH assessments than A2 (dead pricker in Medulla oblongata).Keywords: Baung fish, Medulla oblongata, mortality process, organoleptic. 
THE EFFECT OF CONCENTRATION AND DIFFERENT SOAKING TIME ON STARFRUIT (Averrhoa bilimbi L) SOLUTION TO THE HEAVY METAL (Pb AND Cd) CONTENT OF BARNACLE (Pilsbryoconcha exilis) Jayanti, Tinneke Dwi; Ilza, Mirna; Karnila, Rahman
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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ABSTRACTThis research was aimed to determine the exact concentration and soaking time to reduce the heavy metals Pb and Cd of  barnacle (Pilsbryoconcha exilis). The experimental method was used in this research with Factorial Completely Randomized Design. There were 3 treatment levels of starfruit solution concentrations 10% (K1), 15% (K2), and 20% (K3), with 2 treatment levels of  soaking time 60 minutes (W1) and 90 minutes (W2). All samples were assessed for chemical contents, metal content Pb and Cd, and organoleptic.The chemical contents of fresh barnacle include water 84.10% (ww), ash 11.06% (dw), protein 59.09% (dw), fat 7.79% (dw) and carbohydrate (by difference) 22.07% (dw). The result showed that the treatment of soaking the barnacle into the 20% of starfruit solution for 90 minutes was the best treatment, whereas the reduction of heavy metal of  Pb 72.30% and 15% of starfruit solution for 90 minutes was the best treatment, whereas the reduction of heavy metal of Cd 67.64%. The soaking of barnacle into the starfruit solution was significantly affect tothe organoleptic quality, included appearance, odor, and texture. The higher concentration and longer soaking timewas given cause the barnacle tobe white and not brilliant, the odor was very fresh and the texture was less dense and slighlty soft.Keywords:barnacle, concentration, soaking time, heavy metal
ORGANOLEPTIC AND TVB ASSESSMENTS ON COMMON CRAP (Cyprinus carpio)WITH DIFFERENT MORTALITY PROCESSES DURING STORAGE AT ROOM TEMPERATURE Siregar, Riri Andriani; Karnila, Rahman; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            This research intended to determine changes in organoleptic and TVB values of common crap (Cyprinus carpio) by different mortality processes during storage at room temperature. The treatment given consisted of P1 (died picker inMedullaoblongata) and P2 (death floundered). The analysis parameters observed were organoleptic value (eyes, gills, and odors ) and TVB content.The assessments were conducted every 2 hours for 14 hours of storage. From the research results,the best treatment was P1. Organoleptic in P1  and P2 respectively were eye 4.5, 3.3, gills 4.1, 3.3, odor 4.2, 2.9. Furthermore, TVB P1  at 0 hours of observation had the best value of 2.39 mgN/100g and reached the quality rejection limit at 14 hours of the observation, 30.33 mgN/100g. TVB P2  at 0 hours of observationhad a value of 6.45 mgN/100g and reached the quality rejection limit at 12 hours of the observation, 30.33 mgN/100g. Keywords:common crap, death floundered ,Medulla oblongata,  mortality process, Organoleptic, TVB.
PROXIMATE CHEMICAL COMPOSITION OF MUD CRAB (Scylla serrata) SHELL FLOUR Ramadhani, Nuzul Ria; Karnila, Rahman; Edison, Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT This research aims to determine the proximate chemical composition of the mud crab (Scylla serrata) shell flour. The parameter measured is proximate composition (moisture, ash, protein, fat, and carbohydrate content). The research method consists of two stages: 1) preparation of mud crab shell flour. 2) proximate analysis of mud crab shell flour. The result showed that the proximate chemical composition contained in the mud crab shell flour of moisture, ash, protein, fat, and carbohydrate content was 5,27% (WW), 63,09% (DW), 13,23% (DW), 0,77% (DW) and carbohydrate 22,91 % (by difference), respectively. Keywords: proximate analysis, mud crab shell, flour preparation     
KARAKTERISTIK KONSENTRAT PROTEIN TERIPANG PASIR (Holothuria scabra J.) DENGAN BAHAN PENGEKSTRAK ASETON Karnila, Rahman; Astawan, Made; Sukarno, Sukarno; Wresdiyati, Tutik
Jurnal Perikanan dan Kelautan Vol 16, No 02 (2011)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.16.02.%p

Abstract

Sea cucumber (Holothuria scabra J.) is a fishery that has a nutrientcontent and high economic value. This study aims to know: (1) nutrient content(proximate) sea cucumber fresh meat, (2) the yield of protein concentratemanufacture of sea cucumbers, (3) nutrient content of sea cucumber proteinconcentrate, and (4) total amino acid content of protein concentrates of seacucumber.Penelitian in five stages of the experiment: (1) preparation of meat freshsea cucumbers, (2) analysis of nutrient content (proximate) sea cucumber freshmeat, (3) the analysis of protein concentrate yield of seacucumbers, (4) analysis ofnutrient content (proximate) protein concentrate sea cucumbers, and (5) analysisof total amino acid content of sea cucumber protein concentrate. The resultsshowed nutrient content (proximate) sand sea cucumber fresh meat that is 87.03%water (bb): 76.64% protein (bk); 4.16% fat (bk), 14.34% ash (bk), and 4 , 93%carbohydrate (bk). The average yield produced in the manufacture of seacucumber protein concentrate was 9.87%. While the nutrient content (proximate)sea cucumber protein concentrate that is 8.97% water, 66.07% protein, 0.89% fat;11.53% ash, and 12.54% carbohydrate. The highest amino acid content in seacucumber protein concentrate is a proline (5.17%) and glutamic acid (3.23%).
PENGARUH PENGGUNAAN TEPUNG GETAH PEPAYA KONSENTRASI BERBEDA TERHADAP KARAKTERISTIK MUTU KECAP IKAN GABUS (Channa striata) Prastari, Cindytia; Desmelati, Desmelati; Karnila, Rahman
Jurnal Perikanan dan Kelautan Vol 20, No 2 (2015)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.20.2.01-09

Abstract

This research was purposed to determine the effect of papaya sap flour additionwith different concentration as catalyst towards snake head (Channa striata) fish saucefermentation. The papaya sap flour contains papain enzym that plays as catalyst duringthe fermentation of snake head fish sauce. The concentration of papaya sap flour usedin this research was 2.5%, 5% and 7.5%. Results shown that the main content ofpapaya sap is protein , around 59.53 %dw. The best concentration of papaya sap flourfor fermenting the snake head fish sauce was 7.5%, with hydrolysis volume 81.33 mland protein amount 88.80 %dw. Total oganoleptic value of gthe fish sauce that wasmade by using 2.5% papaya sap flour was the most favoured by the consumers, thecolor value was 4.52, taste 5.32, textur 5.30, and odor 3.34.
THE USING OF DIFFERENT EXTRACTION TIMESON THE ANTIOXIDANT ACTIVITY OF SEA CUCUMBER (Paracaudina australis) WITH FRAP METHOD Putri, Dea Arsifah; Sukmiwati, Mery; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract               This study aimed to determine the effect of different extraction times on the antioxidant activity of Sea Cucumbers (Paracaudina australis). The used methode was an experimental method with a completely randomized concoctions design (CRD). Consisting of 3 treatments levels namely T2(extraction time for 48 hours), T3(extraction time for 72 hours), T4(extraction time for 96 hours). This research consisted of 2 stages, namely 1) preparation of  sea cucumber raw materials, 2) Extraction by maceration method of sea cucumber flour. The tested parameters were yield, identification of secondary metabolites (phytochemicals) and antioxidant activity test of sea cucumber concentrates. The results showed that the amount of sea cucumber  concentrate produced with extractions times had different amounts, namely as follows: T47.90%, T37.46% and T27.29%. The most optimal maceration time to obtain concentrate was T4(7.90%). The results showed that the secondary metabolites on Sea Cucumbers  included steroids, saponins, alkaloids, phenolics and flavonoids. Keywords: Antioxidants, Extractions, Sea Cucumbers, Secondary Metabolites.
CHEMICAL COMPOSITION OF FRESH HAIRY COCKLE (Anadara antiquata) Rovilah, Kanza; Edison, Edison; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTHairy cockle (Anadara antiquata) one of the marine biota which unutilized optimally until now. Generally, hairy cockles are divided into five body parts, namely: foot byssus, head, digestive and reproductive parts, and shells. This study aimed to determine the chemical composition of hairy cockle meat. The method used was experimental method with two stages, namely the preparation of hairy cockle and proximate analysis. Proximate analysis was fulfilled to determine the nutritional content of which includedmoisture, ash content, protein, fat, and carbohydrates. Carbohydrate content wasanalyzedby difference. Based on the results showed that the chemical composition of hairy cockle meat had 79.34% moisture, 1.54% ash content, 11.95% protein, 2.12% fat and 5.06% carbohydrates.Keywords: Hairy cockle, Chemical composition, Proximate analysis
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