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A study on an extraction gelatin from Tuna eye’s (thunnus sp.) Sandria, Nofri; Sukmiwati, Mery; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was conducted to evaluate the effect of different HCl concentrations on gelatin properties extrated from tuna eye’s. About 13 kg tuna eye’s were taken from PT. Dempo Andalas Samudera, West Sumatera. Tuna eye’s was diveded into 3 groups and each group was extracted for its gelatin using HCl solution at different concentrations (4%, 5% and 6%). The extracted gelatins were evaluated for yield, pH, proximate composition and isoelektric point. The yield and pH of the gelatin were 0,28%-0,71% and 3,11-3,89 respectively. The yield and pH of the gelatin increased as the increasing of HCl concentration; and the yield and pH of the gelatin extracted using 4% HCl resulted in the best quality product. Protein, fat, moisture, ash and isoelektric point of the best gelatin were 85,76%; 4,76%; 1,87%; 5,06%; pH 7,5 respectively.Keyword: Gelatin, eye’s tuna, HCl Solution.
THE EFFECT OF DIFFERENT WAYS OF CHITOSAN COATING ON SMOKED CATFISH (Pangasius hypophthalmus) QUALITY DURING ROOM TEMPERATURE STORAGE Sari, N. Ira; Sukmiwati, Mery; ', Febriandi
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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ABSTRACTThis research was aimed to determine the effect of different ways of chitosan coatingon the quality of smoked catfish (Pangasius hypophthalmus) during room temperaturestorage. The method used in this research was experimental method, with coating of chitosanin different ways to smoked catfish; without treatment (K0), spraying with 2% of chitosanconcentration (K1), and brushing with 2% of chitosan concentration (K2). Smoked catfish wasobserved to organoleptic test appearance, odor, flavor, texture; moisture content, proteincontent, fat content, peroxide value; identification of fungi and bacteria Staphylococcusaureus. The results showed that smoked catfish (Pangasius hypophthalmus) was coated withbrushing 2% of chitosan concentration could slowdown the deterioration smoked catfishquality during room temperature storage, with organoleptic value of appearance, odor, flavor,and texture was 6.78, 6.74, 6.72 and 6.84 respectively. Proximate value, also could slowdownthe deterioration in protein content (34.44% to 29.97%) and fat content (31.60% to 24.39%).Its could inhibit the increasing of moisture content (10.09% to 15.37%) and peroxide value(0.00mg ek/1000g to 7.38mg ek/1000g); the fungus Aspergillus sp and Staphylococcusaureus were not found during room temperature storage.Keywords: smoked catfish (Pangasius hypophthalmus), chitosan liquid, storage.
KOMPOSISI MAKANAN ALAMI BERBAGAI JENIS TERIPANG DARI PERAIRAN NATUNA KEPULAUAN RIAU Sukmiwati, Mery
Jurnal Perikanan dan Kelautan Vol 17, No 01 (2012)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.17.01.%p

Abstract

The aim of this research is to investigate natural food composition of varioussea cucumber. Samples were collected in the coastal waters of Natuna, Riau Islandsin June 2009. Samples were taken from 2 location: Sepempang dan Pengadah beach.The analysis methods use is identification of phytoplankton, frequency of presencephytoplankton and percentage volume of phytoplankton. Of ten10 species found 19genus and detritus, include two families : Chrysophyta and Chyanophyta. The highestfrequency of presence is 100% by detritus from Sepempang and Pengadah beach.Thehighest percentage volume of food is 13,5% by Cymbella from Sepempang beachand 13,6% by Cymbella from Pengadah beach.
STUDY ON CONSUMER ACCEPTANCE OF CATFISH (Pangasius hypophthalmus) BALL WITH THE ADDITION OF YELLOW BUR HEAD (Limnocharis flava) POWDER Syahputri, Erlina Windi; Sukmiwati, Mery; N. Ira Sari, N. Ira Sari
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

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ABSTRACTThis research was intended to find out the consumer acceptance of catfish (Pangasius hypophthalmus) ball with addition yellow bur head (Limnocharis flava) powder. The method in this research was an experimental method on processing ofcatfish ball with addition of yellow bur head powder.The method used was experimental method with Completely Randomized Design (CRD) consisting of 4 treatment levels ie B0(without addition of yellow bur head powder), B1(addition 3% yellow bur head powder), B2(addition 6%yellow bur head powder) and B3(addition 9% yellow bur head powder). Based on the result of this research, it was determined that B1was the best treatment which organoleptic value of appearance 7.15 (95% with 76 panelists) which criteria was greenish, aroma 7.32 (91.25% with 73 panelists) which criteria was typical aroma of catfish ball and seasoning aroma was strong, taste 7.19 (91.25% with 73 panelists) which criteria was unique taste of catfish with addition of yellow bur head powder, and texture 7.46 (91.25% with 73 panelists) which criteria was smooth and soft fibers; with chemical values of moisture, ash, fiber, protein content, and total colonial bacteriawere 56.55%, 2.02%, 3.33%,16,50% and 9.4 x 104sel/gram, respectively. Keywords: Pangasius hypophthalmus, Limnocharis flava, Catfish ball
Keanekaragaman Teripang (Holothuroidea) di Perairan Bagian Timur Pantai Natuna Kepulauan Riau Sukmiwati, Mery; Salmah, Siti; Ibrahim, Sanusi; Handayani, Dian; Purwati, Pradina
Jurnal Natur Indonesia Vol 14, No 1 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.497 KB) | DOI: 10.31258/jnat.14.1.131-137

Abstract

This study was aimed to investigate diversity of sea cucumber. Samples were collected  in  the coastal  waters  of  Natuna,  Riau  Islands  in  June 2009. Samples were taken from 2 locations: Sepempang and Pengadah beach. Sampling was done by using a transect quadrant of 5x5 m. This  sampling and observation on  its  microhabitat  were conducted by snorkeling. Analyses on the sea cucumber community structure were based on its diversity, equitability, density and frequency of occurance. The result showed that at both  locations there  are 16  species from two families: Holothuriidae and  Stichopodidae.  The higher  diversity index  (H) was  3.256  and  equitability  index  (e) was 0.993.  The higher  density  of species were 0.0032 ind/m2. The higher frequency of occurance was 27.71% by H. atra. 
CONSUMER ACCEPTANCE STUDIES OF SEAWEED SYRUP (Eucheuma cottonii ) WITH THE ADDITION OF A ROSELLA SOLUTION ( Hibiscus sabdariffa L. ) Natama, Coki Randi; Sari, N. Ira; Sukmiwati, Mery
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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The experiment was done in Novembre 2014. Research purpose was to determine theeffect the ussing of rosella solution at seaweed syrup on consumer acceptance. Rosella solution concentration used 0, 20, 40 and 60 ml. Parameters measured were consumer acceptance score, analysis of crude fiber, analysis of reducing sugar and total plate count. Based on research results, thatseaweedsyrup with addition ofa solution 60 ml rosellas which is thebesttreatmentto the characteristic redness appearance, the distinctive smell of rosellas, flavor of rosella was strong, and value of crude fiber 34,04%, value of reducing sugar 56,47% and value of total plate count 2,3 x 102.Keywords : seaweed, syrup, rosella, consumer acceptance
EFFECT OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CONSUMER ACCEPTANCE OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET PRODUCTS Pebri, Arlika; Sukmiwati, Mery; ', Dahlia
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 effect of white oyster mushroom onconsumer acceptance of shrimp nugget products. Dry shrimp used 400g weight byeach addition of different oyster mushroom consists of 4 levels ware, 0% (N0),25% (N1), 50% (N2), and 75% (N3) from the weight of dry small shrimp. Theresults showed that organoleptic test on prefered was N2 (200g). Based onproximate analysis of dry shrimp nugget with 200g (N2) white oyster mushroomaddition were significantly influence on water content (29.72%), ash (36.66%),protein content (19.06%), and crude fiber content (2.38%).Keyword :: White oyster mushroom, dry small shrimp nugget, crude fiber content
PROPORTION OF THE BODY SEA CUCUMBER Stichopus vastus Sluiter Muhammad Raihan; Mery Sukmiwati; Rahman Karnila
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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AbstractThis study aims to determine the proportion of body parts of mattresses StichopusvastusSluiterobtained from Natuna Waters of Riau Islands. The research method was carried out descriptively by analyzing the proportion of the body parts of the mattress. The results showed that the proportion of mattress sea cucumbers consisted of 78.6% flesh and skin, 21.40% stomach contents. The yield of meat powder and sea cucumber skin was 84%, and powder contents 49%.Keywords: sea cucumber mattress, proportions
THE EFFECT OF DOUBLE PACKAGING ON THE QUALITY OF FISH BISQUITS CONTAINING CATFISH OIL (Pangasius hypophthalmus) Purnomo, Agus; Ilza, Mirna; Sukmiwati, Mery
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 was intended to determine the effect of double packaging on the quality offish biscuits containing catfish oil (Pangasius hypophthalmus). The using of research methodwas experimental method and the used design was randomized block design (RBD) that wastwo standard of treatment that were HDPE packaging coated carton and alumunium foilcoated carton whereas the treatments were shelf life of 0, 15, 30, 45, and 60 days. Theingredient of making fish biscuits were 33 ml catfish oil, flour, sugar, salt, yolk, chocolatepowder, and soda. Fish biscuits coated with double packaging were HDPE coated carton andalumunium foil coated carton with appropriate shelf life treatments. Fish biscuits wereevaluated for organoleptic, TPC, moisture, fat, and peroxide. The result showed that the typeof double packaging gave the significant effect on appearance, flavor, texture, moisture, fat,peroxide; and the not significant effect on odor and TPC. Alumunium foil coated carton thatwas the superior packaging which can save the quality of fish biscuits until shelf life of 60days with 1,74% moisture, 10,7% fat, 2,70mgEq/kg peroxide, and 5,39sel/g TPC.Keywords: fish biscuits, catfish, shelf life, the type of packaging
THE EFFECT OF THE USING OF EXTRACTION SOLUTIONHClAT DIFFERENT CONCENTRATIONS ON THE MINERAL CONTENT OF BLACK SEA CUCUMBAR (Holothuria edulis) Roy Susanto; Rahman Karnila; Mery Sukmiwati
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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The purpose of the research was to know the effect of the using of HCl at the different concentrations on the extraction of the mineral content of black sea cucumber (Holothuria edulis). The design used was completely randomized design (CRD). The treatment conducted was consisting of three varied concentrations of HCl, namely: P1 (HCl with concentration of 4%), P2 (HCl with concentration of 5%), and P3 (HCl with concentration of 6%). The results showed that the black sea cucumber contained moisture of(86,42%), ash of (3,94%), fat of (0,83%), protein of (7,87%), carbohydrate of (0,94%), calcium of (6,82 mg/100), potassium of (1,04 mg/100), sodium of (9,51 mg/100), magnesium of (11,90 mg/100), phosphor of (0,31 mg/100), and the iron of (4,02 mg/100).Keywoard: Black sea cucumber, Hydrochloric acid, Mineral
Co-Authors ', Dahlia ', Desmelati ', Febriandi ', Megawati Ade Olga Dinayah June Adlita Eska Putri Afriadi Sinaga Agus Purnomo Alik, Agustinus Tato’ Andarini Diharmi Andarini Diharmi Angki Angelo Delevio Anita Roza Antonius Zulqaiman Arlika Pebri, Arlika Bella Billiant JAK Bunga M.W Bunga M.W Catur Wirawan Chairul Chairul Coki Randi Natama, Coki Randi Dahlia ' Dahlia Dahlia Depri Gusriadi Desi Heltina Desmelati ' Dewita Buchari Dian Handayani Dimas Prasetia Drastinawati Drastinawati Edison Edison Edison Edison Febriani Melisa Sinurat Febrigusni, Audia Fryathama, Ilham Heriansyah, Ivan Ika Darmila Siregar Imam Gusdika Rahman Ira N Sari Ira Sari Lily Afriyanti Liza Mulya Sari M. Alhadid M. Alhadid Mardianto Hidayat Martahan Gabema S Mhd. Ridho Putra Mirna Ilza Mirna Ilza Mohamad Irvan Ibrahim Mohd. Ramadhani MST Siagian, Roy Muhammad Raihan Munisatul Haq N Ira Sari N. Ira Sari N. Ira Sari, N. Ira Sari Nadia Adilla Nefri Nefri Nita Grecia Damanik Nofri Sandria NURHAYATI ' Paradise, Nadia Pendi Parsiholan Gultom Pradina Purwati Putri, Dea Arsifah Rafika Monaliza Rahman Karnila Reinhard Nuary M. Ambarita Rizkha Yana Pratiwi, Rizkha Yana Roy Susanto Santika, Jesi Sanusi Ibrahim Sayyidina Ahmad Zhariif Selpiana Sihombing Septin Alvin Mendrofa Shafa Tasya Rinanda Sherrin Sherrin Siregar, Riri Andriani Siti Kholijah Siti Nurjanah Siti Salmah Suhardiyanto Suhardiyanto Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi Suparmi Syahputri, Erlina Windi tari, Yurina Teddi Seftiadi Azfan Titieu Keumala Sukandar Ulil Amri Wahyu Oloan Sagala Winona Oktania Abriestina Yoanes Namora Sembiring Yuliana Yuliana