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Edison Edison
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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.
ANTIBACTERIAL ACTIVITY TESTING OF MUSSEL EXTRACT (Polymesoda erosa) AGAINST Staphylococcus aureus and Escherichia coliBACTERIA Jeremy Chrisdwi Putra Hutajulu; 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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ABSTRACTThis study aims to determine the antibacterial activity of mussel extract (Polymesoda erosa) against Staphylococcus aureus and Escherichia coli bacteria, yields and bioactive compounds. The treatment given was the extraction of mussels with different solvents consisting of hexane, ethyl acetate and methanol. Parameters observed were yield, bioactive compounds and antibacterial activity. The yield value of mussel shell extract with hexane solvent was 0.8653%, ethyl acetate solvent was 0.9968%, and methanol solvent was 1.9497%. The bioactive compounds found in the hexane extract are steroids; in the ethyl acetate extract are alkaloids, steroids, flavonoids, saponin, and phenolic; meanwhile in the methanol extracts are alkaloids, steroids, flavonoids, saponin, and phenolic. Mussel extract had an antibacterial activity with formation of inhibition zone, wherein in hexane 14,06 mm (strong) of S. aureus and 19,13 mm (strong) of E. Coli, in ethyl acetate 19,54 mm (strong) of S. aureusand 21,78 mm (strong) of E. Coli, and in methanol extraction obtain 22,62 mm (very strong) of S.aureus and 25,80 mm (very strong) of E.coli. Keywords: Bioactive compounds, antibacterial activity, mussel shells (Polymesoda erosa)
Hubungan Lingkungan Fisik dan Tindakan Penduduk dengan Kejadian ISPA pada Balita di Wilayah Kerja Puskesmas Lubuk Irma Suryani; Edison Edison; Julizar Nazar
Jurnal Kesehatan Andalas Vol 4, No 1 (2015)
Publisher : Fakultas Kedokteran, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jka.v4i1.215

Abstract

AbstrakAngka kematian akibat infeksi saluran pernapasan akut (ISPA) di negara berkembang sebanyak 20% dimana 1/3 - 1/2 merupakan kematian pada balita. Penelitian ini bertujuan untuk mengetahui hubungan lingkungan fisik berupa ventilasi, pencahayaan alami, kelembaban rumah, kepadatan hunian rumah dan tindakan penduduk yang meliputi kebiasaan merokok dalam rumah, kebiasaan buka jendela dan penggunaan bahan bakar rumah tangga dengan kejadian ISPA pada balita. Penelitian ini merupakan studi analitik dengan desain cross sectional, yang dilakukan di wilayah kerja Puskesmas Lubuk Buaya Padang pada bulan Desember 2013 dengan jumlah sampel 106 ibu yang mempunyai balita. Sampel diambil secara simple random sampling. Pengumpulan data dari responden dilakukan menggunakan kuesioner dan lembaran observasi. Analisis data menggunakan uji chi square dengan p<0.05 dan 0.0<Cc<1.00. Hasil penelitian menunjukkan ada hubungan yang lemah antara ventilasi (p=0.000, Cc=0.359), pencahayaan alami (p=0.001, Cc=0.311), kepadatan hunian (p=0.000, Cc=0.381), kebiasaan merokok di dalam rumah (p=0.002, Cc=0.302), kebiasaan buka jendela (p=0.001, Cc=0.333) dan penggunaan bahan bakar rumah tangga (p=0.027, Cc=0.210) dengan kejadian ISPA pada balita, sedangkan kelembaban rumah tidak ada hubungan dengan kejadian ISPA pada balita.Kata kunci: ISPA balita, lingkungan fisik, tindakan pendudukAbstractThe mortality rate due to Acute Respiratory Infections (ARI) in developing countries is about 20% which is 1/3-1/2 is the death of the children under five years old. The objective of this research was to determined the correlation between the physical environment which include the ventilation, the natural lighting, the house humidity, the density of residential house, and community behavior which include the habitual of smoking at house, the habitual of window open and household fuel use with the incidence of ARI on children under five years old. This research is an analytical study with cross sectional design, which done in work area of Lubuk Buaya community health centers Padang on December 2013 with 106 mothers with children under five years as the sample. Samples are taken by simple random sampling. The collection of data from respondents was conducted using questionnaires and observation sheets. Data analysis using chi square test with p<0.05 and 0.0<Cc<1.00The result showed that there was a weak correlation between ventilation (p=0.000, Cc=0.359), natural lighting (p=0.00 , Cc=0.311), the density of residential house (p=0.000, Cc=0.381), the habitual of smoking at house (p=0.002, Cc=0.302), the habitual of window open (p=0.001, Cc=0.333) and household fuels use (p=0.027, Cc=0.210) with the incidence of ARI in children under five yers old and no correlation between the house humidity with ARI in children under five years old.Keywords: ARI in children under five years old, physical environment, community behavior
EDUKASI GIZI PADA IBU HAMIL DI KELURAHAN PISANG KECAMATAN PAUH KOTA PADANG Desmawati Desmawati; Abdiana Abdiana; Edison Edison; Wahyu Kodri A; Rian Rizki Ananda; Pandu Prakoso Moendanoe; Zikra Fadhilah; Karolina Karolina; Doa Vami; Rahmeidia Audya Yusmi; Qorirah Summayah Indrapati; Nurul Fadhilah; Mona Indah Putriani
BULETIN ILMIAH NAGARI MEMBANGUN Vol 4 No 2 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i2.290

Abstract

Chronic Energy Deficiency is a problem in pregnant women whose prevalence fluctuates and can hurt the baby to be born. This activity aims to provide counseling and education to pregnant women with Chronic Energy Deficiency who are in the working area of the Pauh Health Center, precisely in Pisang Village, to find out, understand and apply knowledge about good nutritional intake for pregnant women to reduce the incidence of intrauterine growth retardation caused by can lead to the poor nutritional status of children. This activity was carried out in the Pisang Village, Pauh District, Padang City, involving all related sectors. This activity is in the form of a series of events in cadre training and counseling for pregnant women with chronic energy deficiency, preceded by a pretest, launching a class for pregnant women, cooking demonstrations, and pregnancy consultations. The activities after the event were post-tested to assess the increase in knowledge of pregnant women and cadres. The increase in the level of knowledge of pregnant women after good nutrition counseling in pregnancy from 54.5% to 63.6% was classified as good, 36.3% to 27.2% was classified as sufficient, and 9% had less knowledge. The program to help standby nutrition intake for mothers with chronic energy deficiency has been proven to increase knowledge of pregnant women and cadres about the importance of nutrient intake in preventing chronic energy deficiency in pregnant women, as well as the importance of nutrition for pregnant women with chronic energy deficiencies so that it does not affect the babies they contain
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