Article Per Year (5 Year)
p-Index From 2020 - 2025
6.414
P-Index
This Author published in this journals
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
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

Published : 80 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 80 Documents
Search

 2   3   4   5   6 
THE EFFECT OF VACUUM PACKAGING ON CHANGES IN SENSORY, CHEMICAL AND MICROBIOLOGY QUALITY OF SMOKED CATFISH (Hemibagrus nemurus) STORED IN COLD TEMPERATURE (5±1°C) Sri Aryati Rukmana Nasution; Bustari Hasan; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was aimed to determine the effect of vacuum packaging on sensory,chemical and microbiological quality of smoked catfish stored in cold temperatures (5±1°C). One hundrend fish which was taken from fish culture pond in Sungai Paku was hotsmokedat 60-100° C. The smoked fish was vacuum-packed in polypropilen bag and storedat 5±1° C for 49 days. Changes in quality were evaluated for sensoris, TBA, TVB-N, APC,ANPC, LAB and Staphylococcus aureus. The quality of vacuum-packed smoked fish duringstorage was compared to non-vacuum packed smoked fish. Sensory quality of vacuumpackedsmoked fish was not significantly different from non-vacuum packed smoked fish.TBA and TVB-N values were higher for non-vacuum packed smoked fish than for vacuumpacked smoked fish. APC value was also higher in non-vacuum packed smoked fish thanvacuum packed smoked fish, however ANPC and BAL were higher for vacuum packedsmoked fish than non-vacuum packed smoked fish; except Staphylococcus aureus countwhich were not different between the two smoked fish. Based on score 5 as a limit ofacceptibility, the vacuum packed smoked fish and non-vacuum packed smoked fish have ashelf life of 49 and 42 days respectively.Keywords: shelf life, smoked catfish, vacuum packaging,
FOOD SAFETY TESTING OF FRESHWATER MUSSELS FROM DIFFERENT RIVER IN KAMPAR DISTRICT Islami Hakim; Bustari Hasan; Sukirno Mus
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study aims to evaluate the content of heavy metals (Pb, Cd, Cu), Coliform and Fecal coliform in water and freshwater gravestones found in several in Kampar Regency. Of the several rivers in Kampar, three rivers were designated as research sites and from each river sampled by river and gravestone, the heavy metals Pb, Cd, Cu, Coliform and Fecal coliform were analyzed. The results of this study indicate the content of Pb, Cd, Cu in river water in a row on the river Dareh 0,000 mg / l, 0,0000 mg / l, 0,0346 mg / l, on the River Nail respectively 0,0065 mg / l, 0,0000 mg / l, 0.0392 mg / l, on the Kampar River 0.0326 mg / l, 0.0000 mg / l, 0.0365 mg / l. while on the gravestone shows the content of Pb, Cd, Cu on the Dareh River in succession 5 , 56 mg / kg, 0.20 mg / kg, 4.01 mg / kg, on the Paku River in a row 6.69 mg / kg, 0.23 mg / kg, 2.30 mg / kg, on the Kampar River in succession 3 , 95 mg / kg, 0.12 mg / kg, 3.61 mg / kg. Total Coliform and Fecal Coliform in water in the Dareh River 210 MPN / g and 160 MPN / g, on the Paku River> 1100 MPN / g and 1100 MPN / g, and on the Kampar River 210 MPN / g 290 MPN / g, on the gravestone in the Dareh River 210 MPN / g and 150 MPN / g, on the Paku River 1100 MPN / g and 1100 MPN / g, on the Kampar River 290 MPN / g and 290 MPN / g. Of the three rivers, it shows that the gravestone has been contaminated, especially Pb has passed the threshold for food safety, which is 1.5 mg / kg. The values and results of MPN of Coliform and Fecal coliform bacteria in gravestones also exceeded the threshold of 10 MPN / Keywords: Mussels, Plisbryoconcha exilis
SENSORY EVALUATION FOR CONSUMER ACCEPTANCE TESTING OF MEATBALL MADE FROM MIXED OF BEEF AND FRESHWATER MUSSEL MEAT (Plisbryoconcha exilis) Nalurita Nalurita; Bustari Hasan; Dian Iriani
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT This study was aimed to determine of sensory evaluation for consumer acceptance on meatball made from a mixture of beef and freshwater mussel meat (Plisbryoconcha exilis). The method used was an experimental method with the addition mixed of beef and freshwater mussel meat into meatball consisting of 5 levels treatment: B0 (0%:100%), B1 (15%:85%), B2 (30%:70%), B3 (45%:55%), and B4 (100%:0%). A Completely Randomized Design (CRD) as an experimental design with 3 replicated. The parameter tested was sensory evaluation (consumer acceptance) for appearance, aroma, taste, and texture with 80 untrained panelists, using a 9 point hedonic scale.  The results showed that the meatball made from mixture of beef and freshwater mussel meat 45%: 55% (B3 treatment) was the best treatment with overall likability 35% panelists (28 panelists), for overall acceptability was 100%, wherein appearance 7.98 (brilliant and intact meatball), aroma 7.75 (distinctive aroma of mixed beef and freshwater mussel meat), taste 8.32 (very tasteful), texture 7.61 (very thick and dense texture). Statistical analysis of meatball made form a mixture of beef and freshwater mussel meat was significantly different among treatment with 95% of confidence level.Keywords: Meatball, beef, freshwater mussel meat,  consumer acceptance 
SENSORY QUALITY OF DRIED NOODLES MADE WITH THE ADDITION OF FRESH MUSSEL MEAT (pilsbryoconcha sp.) DIFFERENT TREATMENT Giffar Ali Firmansyah; Bustari Hasan; Dian Iriani
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract       This study aims to evaluate the sensory qualities of dried noodles of freshwater mussel (kijing) made from fresh meat, boiled meat and a mixture of fresh and boiled meat. The research method used is an experimental, namely the processing of dried mussel noodles made with the addition of mussel meat with different treatments. The design used was a one-factor Completely Randomized Design (CRD), with 4 levels, namely: without the addition of mussel meat (Mo), the addition of 100 g of fresh mussel meat (M1), the addition of 100 g of boiled mussel meat (M2), and the addition of mixed meat (50 g fresh meat and 50 g boiled meat) (M3). Based on the research, the addition of mussel meat can increase the appearance value of mussel dried noodles but has no effect on the aroma, taste and texture of the mussel noodle produced. The value of appearance, aroma, taste and texture of kijing dried noodles was not significantly different between those made from fresh meat, boiled and a mixture of fresh and boiled meat. Dried noodle of kijing made with the addition of boiled meat (M2) was most preferred by consumer acceptance. However was not different among treatment.Keywords: mussel, mussel dried noodle, sensory quality
THE EFFECT OF THE FILLET THICKNESS ON THE SMOKED TUNA (Euthynnus sp.) FILLET QUALITY AND STABILITY DURING STORAGE IN COLD TEMPERATURE (5 ± 2 0C) Ansyor Refinal Fadilah Nasution; Tjipto Leksono; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT             This study aimed to determine the effect of thickness on the quality and stability of smoked tuna (Euthynnus sp) fillet during storage in cold temperature (5 ± 2 oC). The treatment conducted was immersing tuna fillet in a liquid smoke solution at a concentration of 4% for 60 minutes at varied thickness (1, 1.5, and 2 cm) and then stored them in a refrigerator for 0, 2, 4, and 6 days. The results showed that the thickness of tuna fillet had an effect on the organoleptic value (appearance and odor), chemical value (pH and TMA) and also the total bacteria number (TPC). The best quality of the liquid smoked tuna fillet was shown by the thickness of 1.5 cm. After stored for 4 days, the best quality tuna fillet was also showing the highest value of appearance at 6.5, with the characteristics of white meat and red meat is less bright, clean, neat, not damaged; the value of odor 6.6, characterized by the specific smoky aroma; and the value of texture 6.4 with characteristics quite elastic, slightly soft and compact. The chemical characteristics was showing the value of pH 6.1, Trimethylamine 2.97 mgN / 100g, water activity 0.74, and the total number of bacteria 9,4x103 cfu/g, after stored for 6 day.Keywords: fillet, thickness, cold temperature (5 ± 2 0C)
STABILITY OF CATFISH WASTE SILAGE (Pangasius hypophthalmus) DURING STORAGE AT ROOM TEMPERATURE Aditya Rachman Aliunputra; Bustari Hasan; Syahrul Syahrul
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractOne of the efficient and effective preservation methods is the addition of acid or silage (Hasan et al., 2001). This study aimed to evaluate the differences in the stability of the silage storage of catfish waste made with the addition of formic acid at pH 5 and pH 4. The method used in this research was experimental, with the addition of formic acid The results of pH and NPN analyzes were analyzed using paired T-test (paired samples test) with statistical software (SPSS) which then saw the significance value (p).until the silage reached pH 4 and pH 5 during storage for 21 days at room temperature. The parameters were physical character (colour and smell), pH analysis, NPN, proximate, and amino acids. The results showed that the addition of formic acid reached pH 4 and pH 5 significantly affected the pH stability value and the NPN value of catfish waste silage during storage at room temperature (± 29oC). The best treatment was the addition of formic acid to pH 4 on the 0th day as seen from the analysis of NPN and proximate (protein, fat, water, ash), with a brownish colour (does not change from the colour of catfish waste), has a sour aroma, pH value of 4, NPN 45.79%, protein 65.30 (% dw), fat 31.21 ( % dw), water 75.80 (% gw), ash 3.49 (% dw), and total amino acids 6.50%. Silage stability in the addition of formic acid to pH 4 and pH 5 during the storage period is relatively stable. Therefore, the addition of formic acid to the silage of catfish waste up to pH 5 is considered more efficient, has lower acidity so it is likely to be preferred as a feed mixture, and relatively cheaper because it uses less formic acid.Keywords: Fish guts, formic acid, pH, silage,  stability
PSYCHOCHEMICAL AND SENSORY CHARACTERISTIC OF JELAWAT FISH MEAT (Leptobarbus hoevenii) FROM DIFFERENT SIZES Adi Putra Silaban; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to evaluation and compared chemical proximate composition, amino acid and fatty acid, jelawat fish from different sizes small (400-500 gr), medium (700-800 g), and large (1000-1100 g). Jelawat fish used is 27 from cage in Kampung Jelawat, Kampar. Value of jelawat fish was evaluation, value of edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid. The research was showed that appearance, odor, edible portion, processing waste was not different between fish size. The highest flavors, texture is found in large sizes fish. The highest water holding capacity is found in medium size fish then large size fish and small size fish. Water content and ash content from large size fish was highest, then followed in a row by medium size fish and large size fish. The protein content of medium size fish is higher than small size fish and large size fish. The highest amino acid is found in large size fish followed by small size fish and medium size fish. The highest fatty acid is found in small size fish followed by medium size fish and large size fish.Kata kunci : Leptobarbus hoevenii, psychochemical and sensory, from different sizes.
Quality characteristics and consumer acceptance of mussel (anodonta sp) snack prepared with different mussel meat composition Desnizarianti '; Bustari Hasan; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was intended to evaluate quality characteristics and consumer acceptance of mussel snack formulated with different mussel meat composition. Mussel snack was prepared from fresh mussel meat, tapioca flour, sticky rice flour, chesse, egg, monosodium glutamat and backing soda. Three mussel snacks were prepared respectively by addition of 10%, 20% and 30% mussel meat. The snacks were evaluated for quality characteristics, consumer acceptance and proximate composition. The result indicated that the best sensory quality of the mussel snack was shown by that prepared with addition of 20% mussel meat; and the best consumer acceptance of the snack was produced by that made with addition of 10% mussel meat. Moisture, ash, protein and fat of the mussel snack made with addition of 10% mussel meat was 2,59%, 1,73%, 3,60% and 34,47% respectively; 20% mussel meat was 2,97%, 1,89%, 4,02%, 38,94% respectively and 30% mussel meat was 3,01%, 2,07%, 9,91% and 39,59% respectively.Keywords: Snack, mussel (Anodonta sp), quality characteristics, consumer acceptance, sensory evaluation, proximate composition
CHEMICAL QUALITY CHANGES AND THEIR CORRELATION TO THE SENSORY QUALITY OF SMOKED CATFISH (Hemibagrus nemurus) STORED AT ROOM AND CHILLING TEMPERATURES Umi Habibah; Bustari Hasan; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was intended to evaluate chemical quality changes of smoked catfish during storage and their correlation to sensory quality values. One hundred fish which was taken from fish culture pond in Sungai Paku were hot-smoked at 60-100oC. The smoked fish was packed in plastic bag and stored at room (28±1 oC) and chilled temperature (5±1oC) for 42 days. Changes in chemical and sensory quality were evaluated; and the values were compared. TVB, TBA, FFA and PV value of smoked fish increased during storage; and the smoked fish stored at room temperature increased faster than that stored in chilling temperature. The sensory quality value however decreased during storage. The sensory quality value of smoked fish stored at room temperature decreased faster than that stored in chilled temperature. Based on the sensory quality value, the smoked fish stored at room temperature was rejected after 14 days, and chilled temperature after 35 days. The correlation value of TVB, TBA, FFA and PV with sensory value of smoked fish stored at room temperature was 0,92; 0,97; 0,96; 0,94 respectively; and chilled temperature was 0,93; 0,87; 0,91; 0,93 respectively.Keywords: Quality, room and chilling temperatures, shelf life, smoked catfish (Hemibagrus nemurus)
CONSUMER ACCEPTANCE OF THE FLAVOR OF FISH FISH (Oreochromis niloticus) SMOKE BABY FLAVOR Henry Robby Mustaqim; Syahrul Syahrul; Bustari Hasan
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT             The quality of baby tilapia used as raw material in processing greatly influences the smooth processing of the processing, and determines the quality of the resulting product. This study aims to determine the effect of flavor variants on smoked baby flavor tilapia on consumer acceptance and the best flavor variants as well as the total value of chemical analysis, total phenol, total acid in the processing of smoked baby flavored tilapia. The treatment factor was smoked baby tilapia with the addition of the original variant, sorbitol and salt. Organoleptic data were analyzed by ANOVA. The data that have a very significant effect are tested by the BNJ follow-up test. The results obtained from the 2 test parameters obtained the highest organoleptic (visual) value (7.68); lowest (7.48); the highest organoleptic (aroma) value (7.75); lowest (7.39); the highest organoleptic (texture) value (7.25); lowest (7.07) ); the highest organoleptic (taste) value (7.74); lowest (7.35). Then the addition of flavor variants affects the organoleptic quality of smoked baby tilapia.Keywords: nila, smoke, organoleptic
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