Browsing by Author "Edison"

Now showing 1 - 5 of 5
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    Isolasi dan Identifikasi Komponen Asam Lemak Ikan Kerapu (Cromileptes sp)
    (2013-02-14) llza, Mirna; Leksono, Tjipto; Edison
    Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi komponen asam lemak yang dikandung ikan kerapu yang terdiri dari: asam lemak jenuh, asam lemak tidak jenuh tunggal ("monounsaturated"), asam lemak tidak jenuh ganda ("polyunsaturated"), asam lemak omega-6 dan asam lemak omega-3. Manfaat yang diharapkan dari hasil penelitian ini adalah memberikan informasi dasar tentang jenis komponen asam lemak yang dikandung ikan kerapu dan membandingkan kandungan asam lemak omega-6 dengan omega-3 karena ratio yang rendah akan memberikan efek positif terhadap kesehatan manusia, sebaliknya ratio yang tinggi akan memberikan efek negatif terhadap kesehatan manusia.
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    KAJIAN MUTU KIMIA PRODUK KERUPUK HASIL FORTIFIKASI BERBASIS IKAN SELAIS (Cryptopterus bicirchis) DENGAN PENAMBAHAN JAMUR TIRAM (Pleurotus Ostreatus)
    (2013-05-02) Sukmiwati, Mery; Loekman, Suardi; Edison
    Penelitian ini berjudul Kajian Mutu Kimia Kerupuk Hasil Fortifikasi Berbasis Ikan Selais (Cryptopterus bicirchis) dengan penambahan jamur Tiram Putih (Pleurotus Ostreatus) telah dilakukan pada bulan Juli-Desember tahun 2012 di Laboratorium Kimia Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Riau Pekanbaru. Tujuan penelitian adalah mengetahui mutu kimia terhadap kerupuk ikan Selais yang meliputi nilai proksimat dengan penambahan jamur tiram putih yang berbeda selama penyimpanan. Bahan baku yang digunakan dalam penelitian ini adalah ikan Selais yang diperoleah dari pasar Dupa, jamur Tiram Putih, tepung tapioka dan bumbu-bumbu tambahan antara lain : telur, bawang merah, bawang putih, merica, gula, garam, soda kue, minyak goreng dan plastik HDPE. Bahan yang digunakan untuk analisis proksimat (kadar air, kadar protein, kadar lemak, bilangan peroksida dan serat kasar).
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    Model Pengembangan Produksi Benih Kedelai Pada Lahan Kering Di Kabupaten Tebo Jambi
    (2015-08-04) Edison; Denmar, Denny; Nurchaini, Dewi Sri
    The objective of research was to know the relationship between given technology and seed production for development model. Research was done in Tebo Regency in 2013. The results showed that age characteristics of seed grower more productive, low education levels and experience became a certified seed grower is still under four years; the implementation percentage of seed production technology in three different agroecology in the application of technology; financial analysis in three agro-ecological land is valuable as a profitable farm seed production; and there is a strong relationship between the using of seed production technology and the revenue
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    Study On Patin Fish Macaroni Production As A Local Prominent Product
    (2016-04-12) Suparmi; Sumarto; Edison; Nainggolan, Adrianus P
    This research was conducted in March 2012 at the Laboratory of Fisheris Technology and Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau. The aim of this study was to determine the level of consumer acceptance in the macaroni with adding of fish flesh, and to know the amount of fish flesh appropriate to be added in the manufacture of macaroni and catfish were in accordance with consumer tastes. Macaroni catfish is a product derived from a mixture of flour, water, eggs, fish flesh and with adding of spices mixed to become pasta, then printed with the machinery extruder the last dried in a oven. The method used in this research was the experimental method, which was directly observated in the manufacture of macaroni catfish. The result of this research showed that macaroni catfish can be accepted by consumers both in terms of appearance, taste, flavor and texture because the percentage was 71.25% - 85% from 80 panelist. The best macaroni based on all treatments was macaroni with the addition of 20% of fish flesh (M2). The Characteristics of macaroni catfish 20% (M2) was a faded yellow, the fish smell and the taste was felt and the texture of macaroni was felt hard
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    Study on The Smoking of Catfish (Cryptopterus bicirchis) Using The Different Kinds of Wood as The Smoke Source
    (2016-08-28) Leksono, Tjipto; Edison; Ikhsan, M. Nur
    The aim of the research was to examine the use of different kinds of wood as the smoke source for catfish selais (Cryptopterus bicirchis) smoking and to determine the best typical wood used to produce smoked fish in the Rokan Hilir Regency, Riau Province, Indonesia. The woods used were kandis (Garcinia xanthochymus), laban (Vitex pinnata), ubar (Eugeniasp.) and timahtimah (Elaeocarpaecae sp.). Results shown that catfish smoking in this regency was using the direct hot smoking method. Smoked catfish produced was blackish brown, shiny, dry with clay textured. The weight reduction was up to 25% of the initial weight. The best wood used as smoke source was ubar (Eugenia sp.), but it was not significantly different from laban (Vitex pinnata). The smoked fish produced contained moisture, ash, total phenolic and acid compound 11.02%, 4.27%, 2.60%, and 0.419%, respectively.