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

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EXTRACTION OF SEA GRAPE (Caulerpa lentillifera) BY MACERATING GRADE WITH SOLVENTS OF DIFFERENT POLARITY Reza Saputra; Andarini Diharmi; Edison Edison
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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ABSTRACTCaulerpa lentillifera is one of the potential seaweed commodities and is known as sea grapes. This study aims to determine the maceration extraction technique of C. lentillifera in stages using different polarity solvents. The method used in this research is experimental, namely the extraction of C. lentillifera by graded maceration using solvents of different polarity consisting of n-hexane (non polar), ethyl acetate (semi polar), and methanol (polar) with a comparison of sample to solvent (1:3 w/v) for 72 hours. The extract was filtered with whatman paper and evaporated using a rotary vacuum evaporator at a temperature of ± 40°C to obtain a thick extract. Parameter analysis calculation of yield of each extract produced from different solvents. The results showed that the average yield of each extract of n-hexane, ethyl acetate, and methanol was 0.36%, respectively; 0.39%; and 0.42%. The lowest yield was from n-hexane extract and the highest was methanol extract.Keywords:Sea grape; C. lentillifera; extraction method; graded maceration
THE EFFECT OF DIFFERENT ORGANIC EXTRACTION SOLVENTS ON THE PROFILE OF FATTY ACID IN MUDSKIPPER (Periophthalmodon schlosseri)MEAT Selpiana Sihombing; Edison Edison; Mery Sukmiwati
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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 ABSTRAK    This study aimed to determine the type and the amount of fatty acids in mudskipper (Periophthalmodon schlosseri)meat by using different organic solvents, as the best organic solvent to extract fatty acids. The study was using the experimental method. The parameters assessed were the yield, proximate composition, fish meat extraction and identification of fatty acid content. The results showed that the yield of fish oil in the fish was 30.0%, the water content (proximate) in fresh meat was 76.52%, ash 0.38%, protein 17.50%, and fat content 0.51%, all calculated in wet bases. The amount of fish oil extracted by using different organic solvents were 4.50 gs, 4.30  and 2.50 gs, by using ethanol, methanol, and isopropanol, respectively. Meanwhile, the amount of fatty acid yielded were 23.50%, 22.63% and 25.76% by using ethanol, methanol, and isopropanol, respectively. Keywords: mudskipper, fish oil, extraction, fatty acid
THE EFFECT OF HCl CONCENTRATION ON THE SOAKING OF BROWN SEAWEED (Sargassum plagyophyllum) ON THE CHARACTERISTICS OF SODIUM ALGINATE Tedy Kamal Sumannag; Rahman Karnila; 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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ABSTRACTThis study was aimed to determine the effect of HCl concentration on the soaking of brown seaweed Sargassum plagyophillum as a supporting material during extraction. The research method used was an experimental method that carried out alginate extracts from seaweed Sargassum plagyophylum by giving immersion treatment of HCl solution with different concentrations consisting of A0 (0% HCl); A1 (0.3%HCl); A2 (0.4%HCl); and A3 (0.5% HCl). The design used was a Completely Randomized Non-Factorial Design (CRD) with 3 replications. The analysis was measure for a yield, water content, ash content, and viscosity. The best result from this study was A3 treatment, wherein the value of the yield, moisture content, ash content, and viscosity were 14.52%, 14.23% 22.19% and 2.57cps, respectively. Keywords: HCl, Sargassum plagyophyllum, seaweed, viscosity
THE EFFECT OF DIFFERENT ORGANIC SOLVENTS ON PHYSICOCHEMICALPROPERTIES OF FISH OIL EXTRACT FROM MUDSKIPPER (Periopthalmodon schlosseri) Edo Pandiangan; Edison Edison; Mirna Ilza
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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ABSTRACTThis study was aimed to determine the physicochemicalproperties of fish oil and to determine the best solvent for dissolving fish oil mudskipper. The method used was an experimental method, with a non-factorial Completely Randomized Design (CRD) consisting of 3 levels of treatment namely, the use of methanol (X1), the use of ethanol (X2), and the use of propanol (X3). The parameters used in the analysis of physicochemical properties were fat content, iodine value, peroxide value, saponification value, color and odor. The results showed that the characteristics of mudskipper fish oil using methanol solvent were fat content of 1.51%, iodine value of 105.79 mgiod/100 g, peroxide value of 3.57 meq/kg, saponification value of 155.79 mgKOH/g, yellow color and fishy odor. Furthermore, the characteristics of mudskipper fish oil using ethanol solvent were fat content of 1.50%, iodine value of 107.59 mgiod/100 g, peroxide value of 3.83 meq/kg, saponification value of 154.95 mgKOH/g, brown color and fishy odor. Moreover, the characteristics of mudskipper fish oil using propanol solvent werefat content of 1.48%, iodine value of 107.98 mgiod/100 g, peroxide value of 3.95 meq/kg, saponification value of 152.21 mgKOH/g, black color and fishy odor.Keywords:Mudskipper fish oil, physicochemical properties, solvent
THE USE OF DIFFERENT pH VALUES ON THE ISOELECTRIC POINT OF THE PROTEIN ISOLATES MUDSKIPPER FISH (Periopthalmus minutus) Teresia Br Ginting; Rahman Karnila; 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 aimed to determine isolates of the mudskipper fish protein (Periopthalmus minutus) with different pH values. This methods was of this research consist of three  stages, that is: 1) fish meat preparation. 2) manufacture mudskipper flour. 3) making fish isolates. This research used a completely  randomized design (CRD) with 6 levels of treatment that is:(P1 = pH 9 and pH 4, P2 = pH 9 and pH 5, P3 = pH 10 and pH 4, P4 = pH 10 and pH 5 , P5 = pH 11 and Ph 4, P6 = pH 11 and pH 5. The parameters observed included isolates total, yield, proximate and total amino acids.The results showed that pH 11 and pH 4 obtained the highest isolates that was average of 6.54 g with a yield of 19.62%.  Proximate result were moisture content 5.16% (bb), ash content 7.06% (bb), protein content 82.39% (bb ), fat content of 1.62% (bb) and total amino acid content of 61.63%,wich dominates essential amino acids were lysine 6.79% and leucine 5.60%. The dominates non-essential amino acids were glutamic acid 10.77 % and aspartic acid 4.65%. Keywords :Mudskipper, pH,protein isolates
ANALYSIS OF MEAT CHEMICAL COMPOSITION AND FISH MEAL FROM SNAKEHEAD FISH (Channa striata) Nadia Mahardika; Rahman Karnila; Edison Edison
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 research was aimed to find out the meat and fish meal proximate composition from snakehead fish (Channa striata). The study consists of 2 stages: 1) Preparation and making of a snakehead fish meal, 2) Proximate analysis of snakehead fish meat and fish meal. The parameter that observed in the stage 1 were the yield of meat and fish meal of snakehead, in the stage 2 were water content, ash content, protein content, fat content, and carbohydrate content (by different). The results showed that snakehead fish meat with a yield 31.41% and snakehead fish meal with a yield 12,46%. Chemical composition that produced from snakehead fish meat were water content 75.35% (gw), ash content 6.89% (dw), protein content 78.38% (dw), and fat content 4.54% (dw). Chemical composition that produced from snakehead fish meal were water content 5.68% (gw), ash content 6.29% (dw), protein content 86.31% (dw), and fat content 5.27% (dw). Keywords: Snakehead Fish, Yield, Chemical Composition Keywords: Snakehead Fish, Yield, Chemical Composition 
UTILIZATION OF CHITOSAN FROM CRAFT SHELL WASTE (Portunuspelagicus) IN CREAM MANUFACTURING FACE MOISTURIZER Yohannes Cavin Pranantha Pelawi; Merry Sukmiwati; Edison Edison
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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ABSTRACTThis study aims to determine the effect of adding different concentrations of chitosan solutions on the quality of facial moisturizing creams and to find out how much chitosan concentration is appropriate to add to the quality of facial moisturizing creams. The treatments given were different concentrations of chitosan, namely 1% (K1), 2% (K2), 3% (K3). The parameters used in this study were yield test, water content, ash, nitrogen and degree of deacetylation in determining the quality of chitosan and pH test, emulsion stability test, humectant test and viscosity test to determine the quality of facial moisturizing cream. The results of this study showed that the chitosan obtained from the crab shells waste had the form of powder particles, with 12 % of yield, 9.6% of moisture content, 6.7% of ash, 4.54% of nitrogen; and 73.74% of the degree of deacetylation. The best treatment was the addition of 3% (K3) chitosan concentration with a 5.20 pH value; 99.54% of emulsion stability, 65.32% of humectant, and 38.045cPs Viscosity. Keyword:Chitosan, facial moisturizing cream, small shell crab
ANALYSIS OF DISSOLVED PROTEIN CONTENT ON PROTEIN HYDROLYZATES OF CUNANG FISH (Congresox talabon) USING THE BRADFORD METHOD Anggi Angelita Hermay; Edison Edison; Andarini Diharmi
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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ABSTRACTCunang fish is one of the sea fish which is rich in protein. The meat found in cunang fish is useful in making fish protein hydrolyzates. This study aims to look at the protein hydrolyzate of cunang fish based on dissolved protein. The research methods used were experimental and non-factorial Completely Randomized Design (CRD). The treatments used were different papain enzymes: 2% (P1), 4% (P2) and 6% (P3). The parameters observed consisted of analysis of dissolved protein by Bradford method on protein hydrolyzate of cunang fish. The results showed that the proximate levels of cunang fish meat was ash 15,15%, water content 73,95%, protein content 73,15% and fat content 1,93%. The concentration of papain enzyme had a significant effect on the dissolved protein content of cunang fish protein hydrolyzate, with the value of dissolved protein content  P1 was 7.30%,  P2 was 8.77% while P3 was 11.64%.Keyword: fish protein hydrolyzate, papain enzyme, bradforod
CHEMICAL CHARACTERISTICS OF EEL FLOUR (MONOPTERUS ALBUS) WITH DIFFERENT DRYING METHODS Ade Olga Dinayah June; 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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AbstractEel is one type of fish that can be used because it has a high nutritional content. Eel can be used as raw material for fish meal because it is known to contain complete protein and amino acids. This study aims to determine the chemical composition of eel flour which is dried in the sun and oven. The research method used was an experiment by making eel flour dried in an oven and in the sun. Parameter analysis of chemical composition and calcium content. The results showed that using a drying oven using a light oven produced moisture (9.35%), ash (3.80%), protein (81.01%), fat (2.07%), calcium (2.66%). Eel flour was dried in the sun compared to using the sun with moisture, ash, protein, fat content, 9.99, 77. 60, 2.07%, and calcium content of 2.66%. The results showed that the eel flour which was dried in the sun and oven had different chemical compositions. Oven-dried flour is better than sun-dried flour.Key word: Chemical composition, calcium, dried method              
DEMINERALIZATION OF CHITIN FROM VANNAME (Liptonaeus vannamei) SHRIMP SHELLWASTE USING CITRIC ACID AT DIFFERENT pH Windi Ayu Maltadevi; Rahman Karnila; Edison Edison
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               Vanname shrimp (Liptonaeus vannamei) is widely consumed by the community, on the other hand, the skin waste is underutilized. Shrimp shell has a potential use as a chitin product. Chitin can be isolated from shrimp shell by demineralization and then deproteination their shells. The demineralization process was carried out using citric acid. This study aimed to determine the effect of different pH on the use of citric acid in the manufacture of chitin. The research method used was experimental composed as a non-factorial completely randomized design (CRD) with 3 treatment levels, namely K1(pH 4), K2(pH 5) and K3 (pH 6). The best characteristics of vannamei shrimp waste chitin with citric acid at pH 4 indicated by the highest yield of 48.82%, water content 2.18%, ash content 3.30%, and the degree of deacetylation of 40.3%. Keywords:Chitin, Citric acid, pH, Vanname shrimp
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