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Edison Edison
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Journal : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AMINO ACIDS PROFILES OF MALE AND FEMALE MUDSKIPPER (Periophthalmus sp) Moh Wahbi; Rahman Karnila; 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

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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. Keywords: amino acids, chemical composition, mudskipper
THE EFFECT OF FIDDLEHEADS(Diplazium esculentum) EXTRACTAPPLICATION TO THE QUALITY OF FRESH CATFISH (Pangasius hypophthalmus) Noprianto Noprianto; Edison Edison; 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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AbstractTheobjective of the research was to determine the effect of fiddleheads extract application to the quality of fresh catfish (Pangasius hypohtalmus). The benefit of this research was to make fiddleheads extract as a liquid for one of natural preservatives alternative which kept in room temperature. The experimental method was used in this research with soaking of fresh catfish with different fiddleheads liquid extract. The Design used was Group Randomized Design with 3 treatments i.e.without fiddleheads extract (P0), 50 ml of fiddleheads extract (P1), 75 ml of fiddleheads extract (P2). While as a group /repetition waslong observation 0, 4, 8, and 12 hours. Tested parameters were organoleptic, pH, Total Volatile Base (TVB) and Total Plate Count (TPC). The results showed that the different of fiddleheads extract application to the quality of fresh catfish had effects towards appearance, aroma, texture, flavor, pH, TPC, and TVB value. The soakingwith 75 ml of fiddleheads extract shown the highest organoleptic value, whereas forpH, TVB and TPCwas the lowest value for 12 observation time. The characteristics of treatment with soaking 75 ml of fiddleheads extract were eyes (6.28) with  intact characteristic, no defects, the colour was less brilliant, and tight skin; gills (6.12) neutral specific aroma;innards value (5.88) compact; meat value (5.88) less dense and less elastic; aroma value (6.12) with the specific aroma of fresh and slightly fishy fish;pH 6.3;TVB 17.50 mgN/100 gram and TPC 3.8 x 105 Cfu/gram..Keywords: fiddleheads extract, fresh catfish, organoleptic
EFFECT OF DIFFERENT pH ON HYDROLYSATE RENDEMENT EEL (Monopterus albus) PROTEIN USING Papain Enzyme Priady Simatupang; Edison Edison; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            Eel (Monopterusalbus) is one of the raw materials for protein hydrolyzate. Eel (M. albus) is known to have a complete amino acid composition. Protein hydrolyzate is made using enzymes. One of the factors that affect the characteristics of the protein hydrolyzate produced is pH. This study aims to determine the effect of pH on the hydrolysis of eel protein (Monepterusalbus) with the use of papain enzymes on yield. The method used is an experimental method with a non-factorial Completely Randomized Design (CRD) consisting of 3 treatment levels, namely P1 (pH 6.5), P2 (pH 7), P3 (pH 7.5). The analysis parameter is yield. The results showed that the yield of eel hydrolyzate treatment P1 (pH 6.5), P2 (pH 7), and P3 (pH 7.5) were 19.09%, 21.28%, and 22.26%, respectively. The highest yield of hydrolyzate was produced at pH 7. Keyword: papain enzyme, fish protein hydrolyzate, pH.
THE EFFECT OF THE DIFFERENTAMOUNTOF SALT ADDEDIN FERMENTATION OF SHRIMPREBON (Acetes erythraeus) ON THE CONSUMER ACCEPTANCETO CINCALOK Rosmaniar Rosmaniar; Edison Edison; Suparmi Suparmi
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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ABSTRACT This study aimed to determine the consumer acceptance on fermented rebon shrimp (cincalok) and the amount of salt appropriate to stimulate the growth of lactic acid bacteria in it.The method used in this research was the experimental method and composed as Completely Randomized Design (CRD).The experiment was conducting byproducingcincalokadded with different amount of salt (15%, 20%, and 25%, each based on the rebon shrimp weight). The parameters used were organoleptic evaluation (appearance, aroma, taste and texture) and the amount oftotal lactic acid bacteria (LAB). The results showed that the different amounts of salt added was significantly affecting to theconsumer acceptance on rebonshrimpcincalok. The highest consumer acceptance of cincalok was produced by addition of 25% salt, showing by the highest value of appearance (7.6), aroma (7.4), flavor (6.4), and texture (6.9).The different amount of salt also affected significantly to the LAB growth, showing by the highest amount of total LAB 17,55 x 103cfu/g in the cincalok produced by addition of 25% salt.It could be concluded that the best treatment was addition of 25% salt to produce the most preferred cincalok. The organoleptic characteristics was shown by the attractive appearance with bright pink color; the rather sour aroma typical of cincalok; a combined taste of slightly acid and salty typical of cincalok; and slightly dense waterytexture.            Key words:Acetes erythraeus, Consumer acceptance, Lactic Acid Bacteria, Salt
The Effect of Papain Enzyme Concentration on Protein Hydrolysate of Mackerel fish (Rastrelliger sp.) Reinhard Nuary M. Ambarita; Edison Edison; Mery Sukmiwati
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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ABSTRACTThis study aimed to investigate the effect of different concentrations of papain enzyme and the best concentration to produce protein hydrolysate from mackerel fish. The research methods used were experimental and with non-factorial completely randomized design (CRD). The treatments used were different concentrations of papain enzyme,each  0% (P0), 12% (P1), 14% (P2), 16% (P3). The parameters tested were consisted of chemical composition, analysis of dissolved protein content using the Bradford method, and analysis of Non Protein Nitrogen (NPN). The chemical composition of mackerel produced is was 14.53% water content, 55.44% protein content, 5.02% ash content, and 14.85% fat content. The results of the analysis showed that the use of different concentrations of papain enzymes affected the protein hydrolyzate of mackerel.The papain concentration of 14% (P2) was the best concentration to produce protein hydrolysate of mackerel with a dissolved protein content of 0.7996 mg/ml and a value of Non Protein Nitrogen (NPN) of 7.2659 mg/ml. Keyword: Fish protein hydrolyzate,Mackerel, Papain Enzyme
THE INFLUENCE OF DIFFERENCES COOKING METHOD OF COCKLE (Anadara granosa) ON PROTEIN CONCENTRATE QUALITY Beri Prima Panjaitan; Edison Edison; 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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ABSTRACT The aim of this study was to determine the difference cooking method of cockles (Anadara granosa) on protein concentrate quality. The method used in this research was experimental method, which was comparing boiling and steaming method to the quality of cockle protein concentrate. The quality parameters test in this research were yield, moisture, protein and fat content. The all data were analyzed using the T-test. The results showed that the yield value of boiled cockle meat (390 g/19.4%), shell (1.470 g/73.4%) and impurities (140 g/6.8%). The yield of steamed cockle meat (476 g/23.8%), shell (1.364 g/68.2%) and impurities (160 g/8%). The mean value of yield of boiled cockle protein concentrate was 74.44 g/16.68% and steamed (80.94 g/17.38%). The mean value of proximate analysis of boiled cockle protein concentrate on meat for moisture, protein, and fat content was 5.70%, 72.98% and 0.29%, and for steamed was 4.75%, 74.97%, and 0.59%, respectively. Keywords: cockle, protein concentrate, boiling, steaming
THE pH EFFECT AGAINST HYDROLYSIS OF FISH PROTEIN FROM MUDSKIPPER (Periophthalmus minitus) USING ALCALASE ENZYME Indah Khairunnisa; Edison Edison; Rahman Karnila
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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ABSTRACTThis study was aimed to determine the effect of pH against hydrolysis of fish protein from mudskipper (Periophthalmus minitus) using alcalase enzyme and to determine the best pH of mudskipper protein hydrolysis. The used method was an experimental method with A non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely P1(pH 6.5), P2(pH 7.5) and P3 (pH 8.5). The observed parameters were the analysis of protein and moisture on mudskipper flour, the yield of mudskipper flour,the analysis of non-protein nitrogen and protein using lowry method on mudskipper protein hydrolysate. The results showed that the chemical analysis of mudskipper flour obtained 8.85% moisture, 86.56% protein, and the yield of 74.6%. The P1treatment (pH 6.5) obtained the non-protein nitrogen of 8.24% and 9.81% protein. The P2treatment (pH 7.5) obtained the non-protein nitrogen of 11.02% and 8.58% protein. Furthermore, the P3treatment (pH 8.5) obtained the non-protein nitrogen 10.43% and 9.91% protein. Kata kunci: Enzyme alcalase, hydrolysis of fish, mudskipper
DEPROTEINATION OF CHITIN FRESH-WATER CLAM SHELLS (Pilsbryoconcha exilis) BY USING PAPAIN ENZYM Muhammad Kamal Akbar; Edison Edison; Andarini Andarini
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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ABSTRACTFreshwater mussleclamsis one of the mollusks that is originated in freshwater. The meat of the Freshwater mussle clams was widely consumed but itsshells werestill unused and so becoming as the waste. However, clamshells have the potential to become a chitin product.The production of chitin and chitosan in the deproteination process using chemical method can damage the quality of the chitin and chitosan. This study aimed to determine the best concentration of papain enzymes fortheclamshells deproteination. The treatment conducted in this research was in the using of papain enzyme at different concentrations (15%, 20%, and 25%) for the deproteination process of clamshell. The amount of protein hydrolyzed was determined by using Kjeldahl method.The results obtained the best chitin characteristics in the K3 treatment, namely levels3.23% water, 7.45% ash content, and 4.60% protein contentKeywords:Chitin, Deacetylation, deproteination, Freshwater mussleclams, Papain enzym
THE EFFECT OF PAPAIN ENZYM CONCENTRATION ON PROTEIN HYDROLYSIS OF MUDSKIPPER (Periopthalmus minutus) Ega Aryanda Putra; Edison Edison; Rahman Karnila
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 aimed to determine the best concentration of papain enzymes on fish protein hydrolysate, including non-protein nitrogen, proximate chemical composition, yield, and total amino acids. This research was carried out in 3 stages, namely 1) preparation of fish meat, 2) Making of fish flour, 3) Making of fish protein hidrolysate. The results showed that the use of papain enzymes had affected significantly to the characteristics of the protein hydrolysate and the concentration of papain 14% was the best concentration in making the mudskipper protein hydrolysate. The product contain of non-protein nitrogen was 8,2259 mg/l, water was 65.00% (w/w), ash was 8.83% (d/w), fat was 1.67% (d/w), and protein was 80.00% (d/w).   Keywords: enzym papain, hydrolysis of protein, mudskipper
CHARACTERISTICS OF BOTH PROTEIN CONCENTRATES CUNANG FISH (Muraenesox talabon) USING SOLVENTS ETHANOL WITH A DIFFERENT TIME Tia Novita Laili; Edison Edison; 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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ABSTRACTFish protein concentrate is a starchy product which is produced by removing fat and water. This study aims to determine the effect of different times on the characteristics of the protein concentrate of cunang fish (Muraenasox talabon) using ethanol as a solvent. The main ingredients used are cunang fish and 95% ethanol solvent. The research stages included (1) extraction using ethanol with a ratio of 1: 3 with different times of 12 hours, 18 hours and 24 hours, (2) determining the nutritional content of the protein concentrate of cunang fish, water absorption and dissolved protein. The results showed that the average yield of 12 hours was 29.06%, 18 hours 29.35% and 24 hours was 29.85%. Nutritional content of fatty fish meat 31.62% (bk), 65.24% protein (bk), ash 2.96% (bk), water 71.97% (bb), 0.18% carbohydrates (bk). Fish protein concentrate which had a fat amount of water and was weak was found at 24 hours of extraction time, namely 3.20% fat (bk) and 78.73% protein (bk). This product has functional properties, namely water absorption capacity of 12 hours 6.64g/mL, 18 hours 6.73 g/mL, 24 hours 6.44g/mL, and dissolved protein 12 hours 0.18%, 18 hours 0.24%, 24 hours 0.16%. Keyword: Cunang Fish,Fish Protein Concentrate, Ethanol
Co-Authors Abdiana Abdiana Ade Olga Dinayah June Afrinson Sirait Agusti Nala Sari Andarini Andarini Andarini Diharmi Anggi Angelita Hermay Angki Angelo Delevio Anindinda Prameswari Hastiza Annisa Alif Asrini Asrini Atika Putri Dewi Beri Prima Panjaitan Bestari Jaka Budiman chamy rahmatiqa Christina Ompusunggu Cici Octari Daan Khambri Desmawati Desmawati Desti Wahyuni Dian Prima Safitri Dinda Litani Purity Doa Vami Edo Pandiangan Ega Aryanda Putra Eka Putri Rahmadhani Elbina Mamla Saidah Elizabeth Bahar Elwamendri Ema Zuriana Emy Kernalis Eryati Darwin Esfi Girsang Esti Susilawati Fadli Khairullah Febrina Tumangger Figa Prima Dani Fitrah Umi Mutasya Gema Asti Melinda Genta Pradana Gustina Lubis Gustiva Sari Hamdini Humaira Hasnar Hasyim Hesty Trihastuti Indah Khairunnisa Irawati Irawati Irma Suryani Jeremy Chrisdwi Putra Hutajulu Julizar Nazar Karolina Karolina Khoirotun Asma Lismawati Lismawati Lonika Putri Linda Nainggolan M. Lahmudin Nor M.Faisal Saputra S Merry Sukmiwati Mery Sukmiwati Mhd Asrel Ahmad Mhd. Taufik Harahap Mirna Ilza Moh Wahbi Mona Indah Putriani Muhammad Kamal Akbar Muharram Muharram N Ira Sari N. Ira Sari N. Ira Sari Nadia Mahardika Noni Wulandari Noprianto Noprianto Nur Indrawaty Liputo Nurul Fadhilah Nurul Ziqra Oktariyani Dasril Oktrina Gustanela Pandu Prakoso Moendanoe Priady Simatupang Qorirah Summayah Indrapati R. Fathul Rahman Rahman Karnila Rahmeidia Audya Yusmi Ramadhani Setiawan Setiawan Ratih Rosita Reinhard Nuary M. Ambarita Reza Saputra Rian Rizki Ananda Rina Gustia Rini Yulia Roslaili Rasyid Rosmaniar Rosmaniar Rulli Firmansyah RZ Nizar Salina Salina Sary, Annisa Novita Selpiana Sihombing Suparmi Suparmi Suswita, Rini Teddy Hario Pirmanda Tedy Kamal Sumannag Teresia Br Ginting Tia Novita Laili Vabellina Nuzul Wahyu Kodri A Wahyu Tawisna Windi Ayu Maltadevi Wirsma Arif Wirsma Arif Harahap Wisda Samosir P Yanto Paulus Hermanto Yaslinda Yaunin Yohannes Cavin Pranantha Pelawi Yolanda Pridatama Yusma Damayanti Yusri Dianne Jurnalis Zelly Dia Rofinda Zikra Fadhilah