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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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PENGARUH PENAMBAHAN GARAM TERHADAP KARAKTERISTIK DAN PENERIMAAN KONSUMER FILLET ASAP PATIN (Pangasius hypophthalmus) Tomy Andri Zulpa; Bustari Hasan; Desmelati '
Berkala Perikanan Terubuk Vol 41, No 2 (2013): Juli 2013
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was intended to evaluate the effect of salt concentration onquality characteristics and consumer acceptance of smoked catfish. Two groups offish (fillet and whole eviscerated) were submerged into saturated brine solutions(30% w/v) for 0, 5, 15, 30, and 60 minutes until the fish meat contained 0%,0,92%, 1,46%, 2,52% and 3,33% salt respectively. The fish then were hot-smokedin smoke-house for 9 hours. The smoked fish were evaluated for product yield,chemical composition, sensory quality and consumer acceptance. Product yield,moisture and fat of the smoked fish decreased and protein composition increasedas the salt concentration increased. Smoked fish with 0,92% salt concentration hasthe best sensory quality and consumer acceptance. Moisture, protein, fat andproduct yield pf the best quality smoked fish were 12,54%, 27,45%, 26,33% and38,49% respectively.Keywords: Pangasius hypophthalmus, smoked catfish, salt concentration,product yield, sensory quality, chemical composition, consumeracceptance

Aktivitas Enzim Protease dan Lipase Viscera Ikan Kembung (Restrelliger sp) pada pH Dan Konsentrasi Garam Berbeda Bustari Hasan; Desmelati Desmelati; Dian Iriani; Titania Nugroho; M Andesba Arifin; Andhra Syatapahana
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted to measure the activity of visceral protease and lipase of mackerel (Rastrelligersp) at different pH and salt concentration. Mackerel, weighing ± 150 g/each were obtained from a fish market in Pekanbaru. Fish weretransported to the laboratory; and at the laboratory, the fish were eviscerated and their visceral organs (intestines, kidneys, liver, spleen, cord, pancreas and gonad) were blended in Tris-HCl buffer and filtered for their crude enzyme extract. The protease activity was measured at pH 6, 7, 8, 9, 10 and 11; and lipase activity was measured at pH2, 3, 4, 5, 5.5, 6, 7, 8, 9, 10 and 11. The protease and lipase activity werealso measured atsalt concentration 0%, 3%, 6%, 9%, 12% and 15%. The results showed that the protease and lipase activity varies with pH value and salt concentration. Protease activity at pH 11 (1,610µmol/ml)and salt concentration 6%(0,869 µmol/ml)showed the highest activity; and pH 10 (0,031µmol/ml) and salt concentration 15% (0,073µmol/ml) was the lowest activity. Lipase activity at pH 4 (2,428 µmol/ml) and salt concentration 3% (4,131µmol/ml) was the highest activity; and pH 11 (0,042µmol/ml) and salt concentration 15% (2,237µmol/ml) was the lowest activity. The protease and lipase activity were decreased withthe increasing of salt concentration.

PENENTUAN SENYAWA BIOAKTIF EKSTRAK DAGING SIPUT BAKAU (Terebralia sulcata) DENGAN KROMATOGRAFI LAPIS TIPIS (KLT) Sumarto Sumarto; Desmelati Desmelati; Dahlia Dahlia; Bustari Hasan; M Azwar
Berkala Perikanan Terubuk Vol 39, No 2 (2011): Juli 2011
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted for aims to determine the class of activecompounds contained in the mangrove snail meat that was extracted using hexaneand methanol solvents. Active compound was determined using maceration, thinlayer chromatography (TLC) and phytochemical test methods. At plate TLC haveRf 0,86 cm and 0,62 cm and active compounds derived from the mangrove snail(Terebralia sulcata) are flavonoids (polar and non polar) and non polar saponinand alkaloid .

THE EFFECT OF OLD AND THE VOLUME OF WATER BOILING IS DIFFERENT ON THE SALT CONCENTRATION AND CHEMICAL COMPOSITION OF FISH MEAL IS MADE FROM SALTED BY - CATCH Gusti Putra Yunius; Bustari Hasan; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Fish meal prepared from salted by-catch contained a very high saltconsentration, therefore it must be reduced to prevent its effect to feedconsumption and growth of fed animals. This research was intended to evaluatethe effect of boiling time and water volume on salt reduction of fish meal preparedfrom salted by-catch. Salted by-catch comprised of various fish species, wasobtained from the trash fish supplier in Kampar. The fish was cleaned and boiledin boiling water with ratio of fish and bloiled water was 1: 2, 1: 3, 1: 4respectively for 15, 30 and 45 minutes. The fish was dried and grinded to fish2JOM: OKTOBER 2015meal. The effect of boiling was evaluated of salt concentration, proksimatecomposition, and NPN concentration. The results showed that the saltconcentration of by-catch reduced as the longer boiling time and the higherboiling water volume. Protein composition, moisture and fat also reduced, but ashand NPN were slightly increased as the longer the boiling time and the higherboiling boiling water volume. Boiling time of 30 minutes and ratio of fish toboiling water volume of 1:2 might be the choice as they could reduce saltconcentration and maintained protein concentration relatively. Salt, protein, fat,NPN, moisture, and ash concentration of the fish meal was 2,02%, 20,81%,2,73%, 0,27%, 10,85%, and 49,25% respectively.Key word: Long boiling, boiling water volume, salt trash fish, fish meal,salinity, proximate composition, levels of NPN

MICROBIOLOGICAL STUDY OF BAUNG CATFISH (Mystus nemurus) ORIGINATING FROM PONDS, RIVER CAGES AND NATURAL CATCHES Bella Kharisma; Bustari Hasan; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract This study was aimed to determine the microbiological quality of baung catfish (Mystus nemurus) originating from ponds, river cages and natural catches. The experimental method was used in this research with a non-factorial Randomized Completely Design consisting of 3 treatment levels, namely K (baung catfish originating from ponds), KS (baung catfish originating from river cages), and TA (baung catfish originating from natural catches). The parameters used were pH, total bacterial colonies, Salmonella sp, coliform and Escherichia coli bacteria. The results showed that the meat and belly of baung catfish obtained from ponds, river cages and natural catches affected the pH value and total bacterial colonies. Meanwhile for Salmonella sp and E. coli bacteria not found in meat and belly of baung catfish obtained from ponds, river cages and natural catches, whereas coliform bacteria not found in baung catfish meat obtained from natural catches. Keywords: Mystus nemurus, natural catches, ponds, river cages

EVALUASI MUTU SENSORIS DAN KIMIA IKAN ASAP YANG DIBUAT DARI IKAN BAUNG (Mystus nemurus) YANG DIBERI MAKAN DIET BERBEDA Ryan Nazmi; Bustari Hasan; Desmelati '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis research was to evaluate quality of smoke fish prepared from fish of different chemical composition. Two group of smoke fish were respectively prepared from Mystus catfish compositing high protein-low fat (protein 16.13 %, fat 10.69 %, A) and low protein-high fat (protein 14.75 %, fat 12.42 %, B). which were obtained from harvested fish of previous feeding trial. Both groups of fish were respectively fillet and cut into butterfly like cut and smoked in smoking kiln for 4 hour. The smoke fish were evaluated for smoking yield, sensory quality and proximate composition. The result indicate that there was no difference in smoking yield and sensory quality between smoking yield prepared from fish A and B, except appearance which was higher in smoking fish prepared from fish B. protein composition was higher to smoking fish prepared from fish A, however fat and moisture were higher in smoking fish prepared from fish B.Keywords : Smoke fish, Mystus catfish (Mystus nemurus), Smoking yield, sensory quality, Proximate composition, Protein, Fat

Study Quality Microbiology of Catfish (Hemibagrus nemurus) Cage Cultivation in Kampar River, Riau Reinaldy Pangestu; Bustari Hasan; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractCatfish is a type of freshwater catfish that lives in river waters. The information about on the microbial existence, inculding the Total Plate Count (TPC) of microbia, Coliform, Escherichia coli, and Salmonella sp. in the fish cultivated in a cage in the River in Kampar have not discovered yet. This research was aimed to evaluate the microbiological quality of catfish cultivated in cages in the River of Kampar, Riau. The results showed that the microbiology quality of the fish, collected from 3 different sampling stations, have been evaluated that the samples collected from fish-cages in Air Tiris (K1) station, the number of total bacteria (TPC) counted was 4.4 x 103 Cfu/g, the number of Coliform bacteria was8.87 MPN/g, the number of Escherichia coli bacteria was negative, the number of Salmonella sp. Was negative. The samples collected from fish-cage in Teratak (K2) station was counted that the number of total bacteria (TPC) was 3.3 x 103 Cfu/g, the number of Coliform bacteria was6.87 MPN/g, the number ofEscherichia coli bacterial was negative, and the number of Salmonella sp. was negative. The samples collected from fish-cage in Buluh (K3) station was counted that the number of total bacteria (TPC) was 4.3 x 103 Cfu/g, the number of Coliform bacteria was 7.93 MPN/g, the number of Escherichia coli bacteria was negative, and the number of Salmonella sp. was also negative. It can be concluded that the highest microbiological quality was found in cage-cultivatesd catfish in Teratak Buluh. Keywords: bacteria, coliform, hemibagrus, total plate count

QUALITY CHARACTERISTICS OF SMOKED BABY AFRICAN CATFISH (Clarias gariepinus) WITH DIFFERENT SMOKING METHOD Qalbi Salim; Syahrul Syahrul; Bustari Hasan
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 This study aims to determine the quality characteristics of smoked baby African catfish (Clarias gariepinus) with different smoking methods. This research method was carried out experimentally by making smoked baby African catfish using traditional and liquid smoking methods. The research data were analyzed using the T-test and presented in tables and figures. The results showed that smoked baby African catfish with the traditional and liquid smoking methods were significantly different from proximate and organoleptic value. Smoked baby African catfish with the traditional and liquid smoking method had an average value of ash content was 11.44% and 9.24%, moisture content was 19.64% and 22.34%, protein content was 30.38% and 32.38%, fat content was 13.93% and 16.39%, respectively. Meanwhile smoked baby catfish with the traditional and liquid smoking method had an average of appearance was 6.38 and 7.32, smell 6.86 and 7.45, taste 7.32 and 6.86, texture 6.64 and 6,78. Total plate number analysis or TPC for the 8th day of storage showed that the traditional smoking method contained 4.49x106 colony/gr while the liquid smoking method showed a value of 3.25x106 colony/gr. Keywords: African catfish, traditional smoking method, liquid smoking method

THE EFFECT OF THE USE OF NIPA PALM (Nypa fruticans) EXTRACTSON CHANGES IN SENSORY AND MICROBIOLOGY QUALITY OF FRESH NILE TILAPIA (Oreochromis niloticus) FILLETS DURING COLD STORAGE (± 5 °C) Debi Rachmadani; Syahrul Syahrul; Bustari Hasan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstrak This research was aimed to determine the effect of the use of nipa palm (Nypa fruticans) extracts on changes in sensory and microbiology quality of fresh nile tilapia fillets during cold storage (± 5 °C). This research was carried out in two stages, namely the preliminary research and primary research. Preliminary research was conducted to find out the best concentration and long immersion based on sensory test. Nipa palm extract concentration used was 5% (K5), 10% (K10) and 15% (K15) and soaking time for 30 (M30) and 60 (M60) minutes. Primary research was the advanced research to determine the durability of niletilapia fillets soaked in the best concentration and immersion time with sensory and microbiological parameters. The design used was non factorial Randomized Completely Block Designwith long cold storage for 20 days and observed for 0, 4, 8, 12, 16, 20 days. The preliminary results showed that the best treatments were K5M30 and K10M30 based on sensory test. During cold storage based on sensory quality with border line 5 that K5M30 and K10M30treatments can be accepted until the 12th days although microbiological quality on 20th days of cold storagestill accepted for TPC parameter, while the Staphylococcus aureus parameters can only be maintained until the 16th days and Salmonella sp. and E. coli was negative on the level of treatment. Keywords:Nipa palm Extract, antibacterial, fish fillet,cold storage,quality

SALT CONTENT AND COMPOSITION OF FISH FLOOR PROKSIMAT FROM SEVERAL TYPES OF TRASH FISH SALTED WHICH IS BOILED AND WITHOUT BOILED Rudy Irawan; Bustari Hasan; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research was to evaluate the effect of boiling with different water volume fish ratio on salt contention and proximate composition of salted trash fish. Salted trash fish obtained from salted fish collectors were grouped into different species of fish.The trash fish was boiled for 15 minutes with ratio of water volume to fish ratio of 3: 1, 4: 1, 5: 1, and 6: 1. Fish then was made for fish meal and the trash fish was analyzed for salt, protein, fat, and NPN . The results showed the salt content of fish meal decreased with the greater volume of boiling water. Salt consentrat of fishmeal processed by boiling in the water and fish 3:1, 4:1, 5:1, and 6:1 reduced from 13,62% to 2,61%, 2,40%, 2,22%, 1,70% respectively. Protein,fat, NPN also decreased from 29,96%, 3,97%, 1,69% respectively before boiling to 19,81%, 2,20%, 0,53% respectively after boiling.Keywords: trash fish salted, boiled

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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