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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan OCTOPUS : Jurnal Ilmu Perikanan Asian Journal of Aquatic Sciences Jurnal Abdi Insani Unri Conference Series: Community Engagement Teknologi dan Industri Pertanian Indonesia Journal of Fisheries & Marine Jurnal Perikanan dan Kelautan Aquatic Life Sciences

Bustari Hasan

Universitas Riau

Author-ID : 277701

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Social Sciences Veterinary Other

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CHEMICAL CHARACTERISTICS OF SILAGE USE PATIN FISH (Pangasius sp) WITH ADDITION OF FORMIC ACID DURING STORAGE AT ROOM TEMPERATURE M. Irvansyah, M. Irvansyah; Hasan, Bustari; Irani, Dian
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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AbstractThis study aims to determine the chemical characteristics of catfish intestinal silage (pH, NPN, proximate and amino acids) by adding different pH formic acid. The research method used was experimental processing of catfish intestinal silage with the addition of formic acid with different pH. The research data were analyzed using a randomized block design. Test parameters on pH analysis, NPN analysis, proximate analysis (moisture content, ash content, fat content and protein content) and amino acid analysis. Research shows that the intestinal silage of catfish with the addition of formic acid has an effect on the intestinal silage of catfish produced. The use of 1 ml concentration of formic acid during storage for 21 days with characteristics, namely: it has a bright brown appearance, a slightly sour aroma. While the use of 2 ml of formic acid concentration for 21 days of storage with characteristics, namely: it has a dark brown appearance, a slightly sour aroma.Keywords: formic acid, silage, catfish intestines

CHARACTERISTICS OF SENSORY AND MICROBIOLOGY QUALITY OF REBON SHRIMP PASTE (Acetes sp.) MADE USING BACKSLOPPING FERMENTATION METHODS Damayani, Noventa Dwi; Hasan, Bustari; Iriani, Dian
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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Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â AbstractThis study aims to evaluate the characteristics of the sensory quality, pH, ALT and BAL of cincalok made by the backslopping fermentation method with different inoculums. The method used was an experimental method with Racangan Acak Lengkap (RAL). The treatment given consisted of adding inoculums of 0% (C0), 10% (C10), 15% (C15), and 20% (C20). This study consisted of 2 stages, namely 1) Preparation of the inoculum, 2) Preparation of the cincalok using the backslopping method. The parameters tested were sensory quality test, lactic acid bacteria test, total plate count test, pH. he results showed that the calculation of the pH of the cincalok produced with different inoculum treatments had different amounts as follows: C03.87%, C104.53%, C154.27 and C204.03%. The optimal fermentation time to obtain the inoculum is C0(control), which is 3.87, and the addition of 20% inoculum is 4.03. The best treatment is the addition of 20% inoculum with quality characteristics of visual value obtained attractive results and neutral pink color, The quality of the taste value obtained the results of the fresh sour and salty cincalok, the quality of the aroma value obtained the result of the fermented fresh sour aroma of cincalok, the quality of the texture value obtained the result of a very dense texture, slightly chewy and a little bit watery. The pH for the addition of 20% inoculum with 3 days of fermentation time was 4.85, the calculation of the ALT value for the addition of 20% inoculum resulted in 8.9 x 104(colony / g), and the calculation of the best BAL value for the addition of 20% inoculum was 2.60 x 104.Â Keywords: Rebon shrimp, Cincalok, Backslopping

QUALITY OF SMOKE-FLAVORED CATFISH (Pangasius hypophthalmus) FILLET PREPARED FROM DIFFERENT SIZES OF FISH Malau, Chandra Yustitia; Hasan, Bustari; Leksono, Tjipto
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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ABSTRACt The aim of this study was to evaluate the effect of different whole fish sizes on quality of smoke-flavored fish. Three groups of whole fish, 500, 750 and 1000 gram in size were flavored in 6% liquid smoke for 1 hours, and dried in oven at 60oC for 4-5 hours. Smoke-flavored fillets were analyzed for product yield, proximate and amino acid composition, phenol, acidity and sensory quality. The results showed that the smoke-flavored fillets prepared from whole fish of 500 gram in weight were the best in quality, which characterized by product yield 33,16%, moisture 10.53%, ash 5.28%, protein 56.61%, fat 5.28%, total acidity 2.24%, phenols 64.5%, and complete amino acid profile. The smoke-flavored fillets have characteristics as very neat, less greasy, less moist, less brownish yellow in colour, suffescient smoke odor, no additional disturbing taste, solid, compact and dry. Therefore, whole fish having 500 gram in size (190 gram fresh fillet) was recommended for smoke-flavored fillet. Keywords: smoke-flavored fillets, whole fish size, proximate,phenol, sensori quality

TOTAL LACTIC ACID BACTERIA IN CINCALOK Febriana, Tika; Leksono, Tjipto; Hasan, Bustari
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 Cincalok is a typical Bengkalis fermented fishery product that was usually processed originated from rebon shrimp as its main raw material. The cincalok fermentation process involves microorganisms that play an important role, namely lactic acid bacteria. Lactic acid bacteria are Gram positive facultative anaerobic bacteria that play an important role in producing fermented fish products. This study aimed to determine the total lactic acid bacteria existed in cincalok rebon shrimp. The research method used is an experimental conducted by processing cincalok fermented for 5 days and then analyzed it descriptively. This research was consisted in two stages, namely: the processing of cincalok and the analyzing of the total number of lactic acid bacteria. The results showed that the cincalok fermented for 5 days produced 3.1x105 CFU/g. The total lactic acid bacteria in this rebon shrimp cincalok was still met to the health standards. Keywords: Cincalok, fermentation, lactic acid bacteria

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws Bustari Hasan; Desmelati Desmelati; Dian Iriani; Sumarto Sumarto; Sahyudi Sahyudi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from freshand frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weightwere taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were groupedinto 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smokedfresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; andafter smoked, the fish samples were determined for smoking yield, proximate composition and sensoryquality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; andthe value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to waterholding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of theraw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than thatfor fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and proteinloss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, exceptfor that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that forfresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozenfor 10 days and fresh fish (P>0,05).

STABILITY OF SILAGE MADE CATFISH WASTE WITH THE BACKSLOPPING FERMENTATION METHOD DURING STORAGE Indra Anggraini; Bustari Hasan; Syahrul Syahrul
Berkala Perikanan Terubuk Vol 49, No 2 (2021): Juli 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.2.1053-1058

This study was purpose to evaluate the stability of pH, NPN and proximate value of catfish waste silage made by adding the backslop method inoculum during storage. The experimental design used was a randomized block design (RAK), as the treatment was silage without inoculum and silage added inoculum, while silage storage was as a group (0,7,15 and 21). The parameters evaluated were pH, NPN and proximate. The results showed that the pH of the silage with the addition of an inoculum and without an inoculum was relatively stable because it was at pH 4. Statistical analysis showed that the average pH value of the inoculum added silage was lower than the inoculum silage and was not significantly different (p> 0.05). Statistical analysis showed that the average value of NPN with inoculum added silage was lower than that of silage without inoculum. Silage without inoculum and silage inoculum on day 7, 15 and 21 were significantly different (p> 0.05) while on day 0 they were not significantly different (p> 0.05). High proximate silage content is found in silage added with inoculum with a water content value of 66.60%, ash 1.49%, protein 20.60%, fat 3.02%.

PENGARUH KONSENTRASI ION FE3+ YANG BERBEDA TERHADAP KANDUNGAN KLOROFIL a DAN b, KAROTENOID DAN ANTIOKSIDAN DARI Chlorella sp. Dian Iriani; Bustari Hasan; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 45, No 1 (2017): Februari (2017)
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was aimed to determine the effect of iron (Fe3+) concentration on chlorophyll a and b content, carotenoid content and antioxidant capacity of Chlorella sp. The source of Fe3+ obtained from FeSO4.7H2O. The varying concentration of Fe3+ in Basal media was 0.35, 4.89, 9.44, and 13.99 mg/L. The harvesting of Chlorella sp. was conducted in 3 times: 7th day, 14th day, and 21st day of cultivation periode. The Chlorella sp. was harvested by centrifugation 4800 rpm for 10 minutes. Chlorophyll a b, and carotenoid content were determined by using spectrophotometer with absorbance (Abs) 480, 630, 645, 665 nm and antioxidant capacity was analysed using % DPPH scavenging capacity. Based on the research results shown that the highest amount of Chlorophyll a content (101.43 mg/L) and chlorophyll b content (49.25 mg/L) were resulted in the highest of Fe3+ concentration (13.99 mg/L) for 21 days of cultivation period, the highest carotenoid content (37.41 mg/L) was in 4.89 mg/L of Fe3+ concentration for 21 days of cultivation period, and the highest of % antioxidant capacity (32.74%) was in the lowest of Fe3+ concentration (0.35 mg/L) for 14 days of cultivation period.

CHEMICAL AND SENSORY CHARACTERISTICS OF CARP MEAT (Osphronemus goramy) FROM DIFFERENT SIZES Guswanda Putra; Bustari Hasan; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research aims to evaluate and compare of proximate composition, amino acid and fatty acid of carp (Osphronemus goramy) from different sizes: small (400-500 gr), medium (600 – 800 g), and large (900-1100 g). 27 samples of carp were obtained from a cage in Gurami village, Kampar. The edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid were evaluated. The result showed that appearance, odor, edible portion, processing waste were not different between fish sizes. The highest taste and texture were found in large size carp (8.5 and 8.1), then followed by medium (8.3 and 7.9), and small (7.6 and 7.8), respectively. The highest water holding capacity was found in medium size carp (32.4%) then large (28.3%) and small (26.0%). The result of proximate analysis of the highest water and ash content were found in small size carp (75.55% and 1.05%), then followed by medium (74.20% and 0.90%) and large (7.69% and 0.88%). The protein content of large size carp (20.88%) was higher than medium (18.70%) and small (18.36%). The fat content of large size carp (2.70%) was higher than medium (2.40%) and small (2.29%). The highest amino acid was found in large size carp (69.25%) followed by medium (56.38%) and small (49.86%). The highest fatty acid was found in large size carp (99.55%) followed by small (97.63%) and medium (97.20%).

Characteristics Quality Sensory and Chemical of Cincalok Rebon Shrimp (Acetes eryhraeus) Made Using the Method Backslopping Stefani Rani Audina; Bustari Hasan; Tjipto Leksono
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.621-633

This study aims to determine the duration of the fermentation process, and aims to determine the effect of the addition of the substrate from the previous fermentation on the sensory quality and chemical properties of the chopped rebon shrimp made by the Backslopping method. The study method used was experimental with a fully randomized design (CRD). With 4 treatment levels, namely the addition of substrate 0%, 10%, 15% and 20%, the percentage is calculated based on the weight of the shrimp reconstruction. The results showed that the addition of substrate to the cincalok fermentation product had a significant effect on the organoleptic values (appearance, aroma, taste and texture), pH, NPN and amino acids. The best treatment is 20% with the characteristics of attractive appearance, bright light pink color and not pale; it does not smell fishy and has a characteristic sour aroma of cincalok fermentation; it has a slightly salty taste and a sour taste, the texture is firm and slightly runny. The 20% treatment has a pH value of 3.5 during the 5 day fermentation period, the NPN value is 10.05%, the water content is 68.50%, the ash content is 9.67%, the fat content is 1. 46%, the protein content is 35.27, the carbohydrate content is 7.53% and the higher the substrate is added, the feed is more high sugar content 11.10%, arginine 5.93%, leucine 7.88 and low glycine content 2.93%.

Karakteristik glukosamin hidroklorida (HCl GlcN) dari kitin dan kepiting Chitosan Biru Kolam (Portunus pelagicus) Fajar Syukron; Rahman Karnila; Bustari Hasan
Berkala Perikanan Terubuk Vol 44, No 2 (2016): Juli 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Shell of blue swimming crabs is an potential source of glucosamine as their producttion is abundant and not yet economically utilized. In tis study glucosamin was extracted from chitin and chitosan of blue swimming crabs shells by HCl of various concentrations (33%, 35%, 37%), and the products obtained were evaluated for rendement, quality characteristics. The results indicated that the highest glucosamine rendement was obtained from chitin extracted with 33% HCl, but the best purity, Lod and melting point was produced from chitosan extracted by 35% HCl. Compared to standar, glucosamin purity, Lod and melting point extracted from t kitosan was slightly lower. The purity, moisture, Lod and melting point of glucosamin extracted from chitosan of blue swimming crabs shell as well as standart was 65,543%; 5,208%, 0,856%; 186°C; and 95%; 5,194%; 0,767; 190°C respectively.

Co-Authors ', Desmelati ', Sahyudi ', Sakinah Abdul Salam Badji Adi Putra Silaban Aditya Rachman Aliunputra Aminah Abdullah Anak Agung Istri Sri Wiadnyani Andhra Syatapahana Ansyor Refinal Fadilah Nasution Ayang Putri Berkhaty Ayu Agustina Ayu Agustina AYU WULANDARI Azura, Asyifa Siti Bella Kharisma Dahlia Dahlia Damayani, Noventa Dwi Dea Ananda Debi Rachmadani Dedi Iskandar Deevrizal Deevrizal Desmelati ' Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desnizarianti ' Dewita Dewita Dian Iriani Dya Surya Rantika Era Yuliana Evrin Septyanti Fajar Syukron Fauzan Fadilah Zein Fawwaz Afifah Sidik Febriana, Tika Feliatra Fitra Suzanti Ghazali, Tengku Muhammad Giffar Ali Firmansyah Gusti Putra Yunius Guswanda Putra Henry Robby Mustaqim Hutagaol, Debby Alvionita Iffah Maulani Ilham Azhari Nasution Indra Anggraini Ira Sari Irani, Dian Islami Hakim Karnila, Rahman Karnila Kembaren, Bella Billiant J Ananta Khairunnisa Yulia Rinanda M Andesba Arifin M Azwar M. Irvansyah, M. Irvansyah Malau, Chandra Yustitia Maskilin, Jippo Maulida Yustiani Mery Sukmiwati Mery Sukmiwati Mohd. Khan A. N Ira Sari N Ira Sari N. Ira Sari N. Ira Sari Nalurita Nalurita Nasib Naibaho, Nasib Nittaya Chaiyanate Nur Wahid, Nur Nurma Yunita Nurul Atasyah Atasyah Putra, Harifa Syah Putra, Muhammad Ridho Putri Alvin, Okthavia Putri, Desrili Niatami Qalbi Salim R Fathul Rahman Rahman, R. Fathul Rayhand Alfajriey Reinaldy Pangestu Riana Silalahi Rika Sepia Alvianti Rozi Rudy Irawan Ryan Nazmi Sahliana, Sahliana Sahyudi Sahyudi Santa Monika Santhy Wisuda Sidauruk Sastiwi Sastiwi Septyanti, Elvrin Shandy Shandy Sihombing, Kevin Andreas Sri Aryati Rukmana Nasution Stefani Rani Audina Sukirno Mus Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Syahrul Syahrul Tengku Rahmat Ramadhan Tia Sundari Titania Tjandrawati Nugroho Tjipto Leksono Tjipto Leksono Tomy Andri Zulpa Trisla Warningsih Umi Habibah W Sidauruk, Santhy

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