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

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THE COMPARISON BETWEENTHE METHODS OF DPPH AND FRAP APPLIED TO ASSESS THE ANTIOXIDANT ACTIVITY OF THE GOLDEN SNAIL EGG EXTRACT (Pomaceae cannaliculata) Yolanda Pridatama; Mirna Ilza; Edison Edison
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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Abstract               The study aimed to compare the using of DPPH and FRAP methods to assess the antioxidant activity of the golden snail egg extract(Pomaceae cannaliculata)and to determine the chemical composition contained in the golden snail eggs. The parameters tested were proximate analysis (the content of moisture, ash, protein, fat, and carbohydrate) (AOAC, 2005), extract yield (Karnila et al., 2011), secondary metabolite test and antioxidant activity test on golden snail egg extractby using DPPH method compared to FRAP method. There were significant differences between the values of the antioxidant activity of the golden snail egg extract assessed by using the DPPH and FRAP methods. The best value of antioxidant activity was obtained by using the DPPH method with the value of IC50at 220.02 ppm, lower than it by using the FRAP method. The snail egg extract contained water 10.14%, ash 44.02%, protein 33, 38%, fat 0.11% and carbohydrates 12.34% (by difference). Keywoards: Antioxidant, DPPH, FRAP, golden snail egg
PENGARUH LAMA PENGUKUSAN TERHADAP SIFAT FISIK DAN KIMIA PADA FILLET IKAN KAKAP MERAH (Lutjanus sp.) Gema Asti Melinda; 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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ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama pengukusan terhadap sifat fisik dan kimia pada fillet ikan kakap merah serta menentukan waktu pengukusan terbaik. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) sebagai perlakuan adalah lama pengukusan yaitu yang terdiri dari 3 taraf 5 menit (W5), lama pengukusan 10 menit (W10), dan lama pengukusan 15 menit (W15) dengan Kelompok yang terdiri dari Suhu 70ºC (S70), 75ºC (S75), dan 80ºC (S80). Parameter yang diuji adalah pengujian yang terdiri dari organoleptik dan kimia, Sebagai mutu proksimat meliputi kadar air, kadar abu, kadar lemak, dan kadar protein.Hasil penelitian menunjukkan bahwa perlakuan waktu 15 menit pengukusan  dengan suhu 80ºC merupakan perlakuan yang terbaik untuk Uji organoleptik dan Uji kimia, dengan penilaian rupa 7.40, tekstur 7.72, aroma 7.64, rasa 7.56, Kadar air 70.64%, kadar abu 1.92%, kadar lemak 0.98%, dan kadar protein 19.70%. Kata Kunci : Organoleptik, Parameter, Proksimat
CHEMICAL ANALYSIS AND CHARACTERISTICS OF VANNAME SHRIMP (Litopenaeus Vanname) CARAPACE FLOUR Mhd Asrel Ahmad; Rahman Karnila; 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                 Vanname shrimp is one type of shrimp that is widely consumed by the public because it has high nutritional value. This study aims to determine the proportion and proximate chemical composition of vanname shrimp carapace flour. This research method consists of two stages, namely: 1) Preparation of making vanname shrimp carapace flour, 2) Proximate analysis of vanname shrimp carapace flour. The parameters measured in the first stage are the calculation of the proportion value of the body part of the vanname shrimp and the second stage is the calculation of water, ash, protein, fat and carbohydrates content. The results of this study were the calculation of the proportion value of vanname shrimp body parts as follows: 75.10% meat, 15.23% head and 10.75% skin. Proximate chemical composition of vanname shrimp carapace flour is as follows: water content 10.46% (WW), ash content 32.32% (DW), protein content 38.38% (DW), fat content 1.95% (DW) and carbohydrates content 2.75% (by different).Keywords: vanname shrimp, proportion, carapace flour, proximate.
PROXIMATE COMPOSITION OF BROWN SEAWEED (Sargassum ilicifolium M.Faisal Saputra S; Edison Edison; Andarini Diharmi
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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ABSTRACTOne type of brown seaweed Sargassumilicifolium can be used as a source of food, pharmaceuticals, and cosmetics. This study aims to determine the composition of the proximate Sargassumilicifolium. The research method used is an experiment with experiments on S. ilicifolium by analyzing the proximate composition consisting of moisture, ash, fat, and carbohydrate content by difference. The results of the analysis showed that S.ilicifolium had moisture content of 14.73% (dw), ash 20.03% (dw), fat 1.12% (dw), protein 7.35% (dw) and carbohydrates (by difference) 72.11% (dw). Sargassumilicifolium is a relatively high source of minerals and carbohydrates and protein for this type of seaweed.Keywors: analysis, carbohydrate, mineral, seaweed
THE EFFECT OF MICROWAVE HEATING ON THE PROTEIN CONTENT OF MUDSKIPPER (Periophthalmus minutes)FISH FLOUR R. Fathul Rahman; Edison Edison; Mirna Ilza
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 examine the effect of microwave heating on the protein content of mudskipper (Periophthalmus minutes) fish flour.The method used was experimental and composed as Completely Randomized Factorial Design (CRFD) by consists of 2 factors, namely  factor A is the power with three treatment levels (A1400,A2 500, and A3600 watts) and factor B is time with 2 treatment levels (B150 and B260 minutes). Parameters tested include chemical composition testing, a yieldand physical appearance of fish flour. The results showed that thechemical composition inmudskipper meatwas 78,54% water (WW), 88,89% protein (DW) and 6,57% ash (DW). The Heating with the best treatment was A3B2 (600 watts, 60 minutes) with an 84,17% yield, 5,16% water (WW), 87,51% protein (DW), 6,19%ash (DW) and 53,17% total amino acid (DW). Power consumption and heating time in a microwave was different, indicating the physical appearance of flourfish with a fine texture, uniform and passed on a 60 mesh filter with the color of fish flour were brownish-yellow. The greater power and length of heating time using a microwave causes the color of flour to brown, but the color tends to affect the drying time. The longer of heating time using a microwave tends to darken of flour color. Keywords: Protein, mudskipper, microwave and flour.   
ANALYSIS OF MUDSKIPPER (Periophthalmodonschlosseri) CHEMICAL CONTENT IN DIFFERENT STEAMING TEMPERATURES Esfi Girsang; Edison Edison; Rahman Karnila
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 objective of the study was to examine the effect of varied steaming temperatures on the chemical composition of the fish flour (Periophthalmodonschlosseri). The method used was experimental and composed as Completely Randomized Design (CRD) by conducting the treatment of steaming the fish at different temperatures (60, 70, and 80 oC). The parameters assessed were the rendemen and the psycho-chemical characteristic of the fish flour. The results showed that nutrient proximate composition in fresh fish meat the dry based content of water 79.13% protein 92.83%, ash 4.54%, fat 1.13%, and carbohydrates1.50%. Steaming temperature 60oC was showing the best treatment, indicatedby yielded rendement 17.34%, the content of water 9.97%, protein 82.93%, fat 1.34% and ash 318%. The treatment of different steaming temperatures conducted was not affecting significantly to the physical appearance of fish flour, indicated by the similar aroma and texture characterized as brownish yellow color. The higher the temperature used, the darker the flour yielded color. Keywords: Mudskipper, flour, temperature, steaming
THE EFFECT OF DIFFERENT HYDROLYSING TIME ON THE PROTEIN HYDROLYZATES OF MUDSKIPPER(Periophthalmusminutus) BY USING ALCALASE ENZYME Lonika Putri Linda Nainggolan; Edison Edison; Mirna Ilza
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 Mudskipper(Periophthalmusminutus) is a type of fish which its habitat was in the muddy shore of the mangrove area.This study aimed to observe the effect of different hydrolysis time on the fish protein hydrolyzate with the addition of alcalase enzymes, to determine the optimum hydrolysis time to produce a high quality of fish protein hydrolyzates, and to describe the characteristics of the fish protein hydrolyzate produced. This research was carried out by making flour and making protein hydrolyzates from mudskipper as a raw material. The method used in this research was the experimental method and composed to a non-factorial Completely Randomized Design (CRD). The treatment conducted wasprotein hydrolyzing the fish in the different time (for 1 hour, 2 hours, and 4 hours) at a temperature of 50 °C, and pH 7.5. The parameters observed were the values of non-protein nitrogen and the content of protein in the fish protein hydrolyzates. The results showed that the protein content in fish flour was 86.56% (db) and water content was 8.85% (wb). The different hydrolyzing time was significantly affecting to the chemical quality of fish protein hydrolyzates. Hydrolyzing fish for 2 hours was the optimum  treatment to yield 47.63% fish protein hydrolyzates with the best quality, characterized by the highest content of protein at 7.11% and the value of NPN at 44.39%. Keywords:alcalaseenzym, mudskipper, protein hydrolyzate 
THE EFFECT OF ADDITION OF ROSELA EXTRACT IN POVERTY REBON SHRIMP POWDER (Aceteserythraeus) ON CONSUMER RECEIPT Khoirotun Asma; Suparmi Suparmi; 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 The effect of the addition of roselle extract on the shrimp paste of shrimp rebon (aceteserythraeus) to consumer acceptance has been done in july-july 2017. This study aims to find out the effect of the addition of roselle extract with different concentration on shrimp paste shrimp powder to consumer acceptance. The method used in this study is the experimental method that is conducting experiments making terasi with the addition of roselle extract with different concentrations. The experimental design used was Completely Randomized Design (RAL) of one factor with three treatment levels, ie without addition of roselle extract 0% (R1), addition of 10% roselle extract (R2) and addition of roselle extract 20% (R3). The experiment was repeated 3 times, so the number of experimental units in the study was 9 units. Based on the level of consumer acceptance, the best treatment is the best treatment of organoleptic treatment in R3 treatment with the average value of rupa (2,955), the aroma with the average value (2,817), and the texture with the average value (2,750) . While the best proximate result was found in R3 with protein content with value (20,745%), water content (9,8933%), and ash content with value (2,8933%).Keywords:Rebon Shrimp,Rosela Flower,Terasi Powder
LONG SOAKING OF CATFISH (Pangasius hypophthalmus) SKIN IN SEASONINGS ON CONSUMER ACCEPTANCE Teddy Hario Pirmanda; Edison Edison; N Ira Sari
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 aims to determine the effect of long soaking of catfish (Pangasius hypophthalmus) skin in seasonings on consumer acceptance, the treatments were K0 (without soaking), K1 (10 minutes soaking), K2 (20 minutes soaking), K3 (30 minutes soaking). Each treatment was carried out 3 (three) replications so that the experimental unit was 12 units. The parameters tested were organoleptic (color, aroma, flavor, and texture), and proximate analysis (water, protein, fat, and ash content). Based on the results of research conducted showing that the long soakingof catfish skin in seasoning had a very significant effect on the value of color, aroma and taste, however, had no significant effect on the texture. The best results were K3 treatment(30 minutes soaking) with 75 panelists (93.63%), The characteristics of skin were yellowish color (6.86), distinctive aroma of fish skin with a distinctive aroma of seasoning (7.25), typical taste of fish skin with seasonings (7.32crunchy and crisp texture (7.28). The proximate values of water, protein, fat, and ash content was 3.04%, 18.53%, 1.95%, and 4.95%, respectively. Keywords: fish skin, catfish, soaking long, seasoning
THE EFFECT OF DIFFERENT KOH CONCENTRATIONS ON THE VALUE OF THE DEACETYLATION DEGREE OF CHITOSAN FROM PENSI SHELLS (Corbicula moltkiana) Angki Angelo Delevio; Mery Sukmiwati; Edison Edison
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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Abstract               This study aimed to determine the effect of different KOH concentrations on the value of the deacetylation degree of chitosan from pensi shells (Corbicula moltkiana). The treatments given were differences in the KOH concentration of 40, 50 and 60%. The analysis parameters observed were the proximate test and FTIR. The results based on the standard of ash content, moisture content and degree of deacetylation showed that 60% KOH concentration was the best with the lowest water and ash content and the highest deacetylation degree. namely the water content of 1.46%, the ash content of 9.42 and the degree of deacetylation of 53.58%.Keywords Chitin, Chitosan, Corbicula moltkiana, KOH and  Pensi shells.
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