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Bustari Hasan
Universitas Riau
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PENGARUH PERBEDAAN LAMA PENGASAPAN TERHADAP MUTU IKAN BAUNG (Hemibagrus nemurus) ASAP SELAMA PENYIMPANAN VAKUM PADA SUHU DINGIN Santa Monika; Bustari Hasan; Tjipto Leksono
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

ABSTRAKTujuan penelitian ini adalah untuk mengkaji pengaruh lama pengasapan terhadap masa simpan dan perubahan kimia dan sensoris selama penyimpanan.Sampel ikan baung yang berukuran 250 gram perekor diperoleh dari hasil tangkapan di sungai Kampar, di desa Sungai Paku, Kampar.Ikan baung yang diasapi dengan lama pengasapan berbeda dengan suhu 50-70°C.perlakuan dalam penelitian ini adalah lama pengasapan yang berbeda yaitu: 4 jam (L4), 5 jam (L5), 6 jam (L6), 7 jam (L7). Selanjutnya ikan baung asap dikemas secara vakum dalam kantong plastic dan disimpan dalam refrigerator pada suhu dingin (5±1°C) untuk diamati pada hari pertama, 5 hari dan 10 hari. Parameter yang diukur meliputi mutu sensoris (kenampakan, bau, dan tekstur), analisis kimia (TBA), dan analisis mikrobiologi (TPC). Berdasarkan parameter yang diuji terhadap ikan baung asap dengan lama pengasapan yang berbeda maka diperoleh perlakuan terbaik dari setiap penyimpanan mulai hari ke-0 sampai hari ke-10 adalah perlakuan lama pengasapan 7 jam (L7) karena selalu mempunyai nilai tertinggi. Semakin lama waktu pengasapan, maka semakin tinggi nilai sensorisnya sedangkan nilai TBA dan TPC semakin rendah. Lama pengasapan yang berbeda berpengaruh nyata terhadap nilai sensoris, TBA, dan TPC ikan baung asap. Hasil terbaik dari nilai sensoris diperoleh dari perlakuan lama pengasapan 7 jam. Hasil terbaik TBA diperoleh dari lama pengasapan 7 jam (4,20 mg malonaldyhide/kg) pada penyimpanan hari ke-0 (4,28 mg malonaldyhide/kg) pada penyimpanan hari ke-5 (4,27 mg malonaldyhide/kg) pada penyimpanan hari ke-10. Hasil terbaik TPC diperoleh dari perlakuan lama pengasapan 7 jam (1,0x103cfu/g) pada penyimpanan hari ke-0, (6,3x105cfu/g) pada penyimpanan hari ke-5, (2,2x106cfu/g) pada penyimpanan hari ke-10. Pada hari ke 5 ikan baung asap hasil dari semua perlakuan sudah busuk dan ditolak.Kunci : Hemibagrus nemurus, Ikan asap, lama pengasapan, penyimpanan
THE EFFECT OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS HEAVY METAL ABSORBERS ON GRAVESTONE Sastiwi Sastiwi; Sukirno Mus; Bustari Hasan
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  T. anomala is a type of shrimp that commonly found in the muddy areas of mangrove along the  coastalareaSelatPanjang. This study aims to determine the effectiveness of the chitosan in absorbing heavy metals in gravestones.Carapace from T. anomala is used as raw material of chitosan.The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested of heavy metals Pb and Cd in gravestone using AAS.The characteristics of chitosan T. anomala were semi-transparent cream color, in the form of amorphous solid, and odorless with yield value, moisture content, ash content, nitrogen content and the degree of deacetylation 17.5%, 6.74% (gw), 4.32% (dw) , 7.55%, and 71% respectively.Based on reduction values of Pb and Cd heavy metals, the concentration of K3% was the best concentration with the reduction values of 84.56% and 50.00%, respectively. These values indicate that the effectiveness of chitosan in absorbing is strong.Key words: Mud lobster, chitosan, heavy metals Pb and Cd.   
QUALITY AND STABILITY OF SMOKE JERKED DUMBO CATFISH (Clarias gariepinus) IN A DIFFERENT STORAGE SPACE TEMPRATURE Ilham Azhari Nasution; 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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Abtracthe aim of the research was to know the quality and stability of a smoked jerked dumbo catfish (clarias gariepinus). The research using an experimental method, making smoked jerked dumbo catfish with 0, 15 and 30 days in a different storage . the research design using a complitely randomized design (CRD), with 3 steps of treatment, those are using 0, 15 and 30 days long in storage space. Organoleptic, chemical analysis and total bacterial colonies are the parameters that must be observe in this case. The experiment result shown that the quality and stability of smoked jerked dumbo catfish (clarias gariepinus) during in storage with room temperature has a real effect to the visual value, smell, texture, taste, water content, ash, protein, fat, and total bacterial colonies test proved 95% convidence level. The best of smoked jerked dumbo catfish result with a different storage temperature was in H0 and H15 with a perfect characteristic, very tidy, interesting and dark brown, typical smell, solid texture, tender, good taste, tasty and chemical quality has qualify to the national standard of indonesia with water content 17%, ash content 0.47%, protein 42.44%, fat 10.88%, and total bacterial colonies are 3.7 x 103 colonies/g and characteristic in H15 has a perfect texture, tidy, the taste is so spesific as smoked meat, solid, tender, tasty, good chemical quality, water content 31.04%, ash content 1.39%, protein, 34.03%, fat 14.31%, with total bacterial colonies are 3.3 x 103 colonies/gKeyword: Smoked Jerked Dumbo Catfish, storage space, room temperature key word: smoked jerked fish, catfish, storage periode, room temperature
THE CHEMICAL AND SENSORYCHARACTERISTICS AND THE SMOKING YIELD OF SMOKED CATFISH (Hemibagrusnemurus) PROCESSED AT DIFFERENT SMOKING TIME Nurma Yunita; 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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This study aimed to evaluate the chemical, sensory and smoking yields of cultivated catfish (Hemibagrus nemurus). The samples were the catfish at the weight of 250 gs/eachobtained from thecultivation cagesin. Kampar River in the village of Sungai Paku in the Regency of Kampar the Province of Riau. The catfish were smoked in relatively low smoking temperature in between 50-70 C for different smoking time, namely: 4, 5, 6, and 7 hours. The smoked fish were observed for their smoking yield, chemical and sensory quality. The results indicated that the highest value of smoking yield was found in the catfish smoked for 4 hours (75%), followed by those smoked for 5 hours (65,33%), 6 hours (56,66%) and 7 hours (43,46%). The highest content of fat (11,72%) and water (50,61%) were found in 4-hour smoked catfish. The highest protein content (50,59%), as well as ash content (2,47%), were found in the catfish smoked for 7 hours. Overall, the highest score of sensory value of the smoked catfish was shown by the 7 hours smoking time, at average score of (8.10), and significantly different to catfish smoked for 4 (7,07), 5 (7,44), and 6 hours (7,91).Keywords: Chemical value, Hemibagrus nemurus, sensory value, smoked fish, smoking yield
CHEMICAL CHARACTERISTICS OF CO-DRIED SILAGE FLOUR PATIN FLOUR (Pangasius hypophthalmus) WITH RICE IMMEDIATION AND DRY KNOWLEDGE Era Yuliana; Bustari Hasan; Ira Sari
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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 AbstractThe catfish offal is taken from the catfish processing unit in one of the catfish processing centers in the village of Koto Masjid, Riau. The sample was taken to the laboratory and processed into silage, added 15% molasses by weight of the sample and fermented for 14 days (pH ± 4). Silage was mixed-dry with rice bran and dry tofu dregs and oven for 23 hours at a temperature (55oC) and evaluated for physical characteristics (color, aroma and texture), proximate composition (moisture content, protein content, fat content and ash cadar), NPN (Non protein nitrogen), amino acids, and pH. Rice bran silage flour contains lower levels of protein, water content, NPN and amino acids than dry tofu dregs silage flour, higher fat and ash than dry tofu dregs silage flour. Silage flour mixed with dry rice bran is darker brown , the aroma is less sharp, the texture is rough, the water content is 4.32%, the protein content is 30.06%, the fat content is 14.20%, the ash content is 19.44%, the NPN content is 20.88%, and the amino acid is 10.778%. While the SA silage flour is light brown, has a sharp acidic aroma, smooth texture, water content of 5.21%, protein content of 35.25%, fat content 13.14%, ash content 10.35%, 23.40% NPN content, amino acids 11,225%.Keywords: Silage flour, rice bran and dry tofu dregs
PROXIMATE COMPOSITION OFTHE MUSSEL(Pilsbryoconcha exilis) COLLECTED IN SUNGAI PAKU VILLAGE Deevrizal Deevrizal; Bustari Hasan; N. Ira Sari
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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ABSTRACTPilsbryoconcha exilis,a type of mussel, was commonly found in ponds and rivers of Sungai Paku Village, Kampar District, Riau Province.This research wasaimedto evaluateand to compare the proximatecompositionof  themusselcollected from rivers and ponds.The used method in this researchwas a survey method with randomsampling that wascollectedfrom rivers and ponds.The protein, moisture, water, ash, and carbohydrate of the mussel meat collectedfrom rivers consecutively were 14.29%, 0.56%, 78.21%, 1.26%, and 5.68%.Furthermore, the protein, fat, moisture, ash, and carbohydrate ofthe mussel collectedfrom ponds consecutively were 15.36%, 1.65%, 79.85%, 2.54%, and 0.6%. Based onthe results of the proximate analysis showed a significant difference with a different environment to the mussel of proximate content.Keywords:Pilsbryoconcha exilis, pond, proximate,river.
CHARACTERISTICS CHANGES OF HOVEN’S CARP FILLET (Lepobarbus hoevenii) DURING FROZEN STORAGE Riana Silalahi; Bustari Hasan; Tjipto Leksono
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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ABSTRACTThe aim of this research was to evaluate sensory and physicochemical quality change of fish fillet during frozen storage. Fish sample, 800-1000g in size were taken from cage culture in Ranah County, Kampar. The fish was transported to Fish Processing Technology Laboratory, filleted, washed and stored in freezer      (-20o) for 40 days. Sensory analysis, TBA, TVB, drip loss and water holding capacity were made every 10 days along storage. During storage, sensory scores, TBA, TVB, drip loss and water holding capacity changed from 9.0-7.3, 0.005-0.334 malonaldehyde/kg, 5.36-21.36 mgN/100g, 4.16-10,40%, 83.61 - 82.35%, respectively. Based on 5 as unacceptable score, fish fillets were considered acceptable up to the end of storage. Sensory scores, TBA, TVB, drip loss and water holding capacity were highly correlated to storage time with correlation value (r) -0.9406, 0.9717, 0.9924, 0.9923, -0.9830, respectively.Keyword :Leptobarbus hoevenii, physicochemical, sensory, frozen storage
COMPARISON OF SENSORIC QUALITY CHARACTERISTICS OF CATFISH FILLETS (PANGASIUS HYPOPHTHALMUS) SMOKED WITHMETHOD HOT SMOKING AND LIQUID SMOKE Dya Surya Rantika; Bustari Hasan; Tjipto Leksono
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 sensory quality of catfish fillets smoked by hot smoking (90-100oC) and liquid smoke from coconut shells. Catfish samples weighing 900-1000 grams were obtained from the Arengka Morning Market. Fish filleted, washed and smoked using hot smoking and liquid smoke methods. Parameters analyzed by sensory quality analysis (appearance, aroma, taste and texture). The results showed that the sensory quality values, namely the appearance, aroma and texture of smoked catfish fillets with hot smoking were lower than those of liquid smoke, while the taste for hot smoking was higher, with successive values, appearance of 5.80 (relatively dark color and less brilliant) and 7.80 (brown and brilliant yellow): aroma value 7.42 (smoked fish smell less typical) and 8.20 (typical smoked fish smell); taste value of 8.17 (strong smoked fish distinctive taste) and 7.98 (typical soft smoked fish taste); texture value 7.34 (less soft/clay) and 8.38 (soft and firm)  Keywords: Catfish fillets , smoking method, liquid smoking 
Pembinaan usaha pengolahan dan pemasaran produksi kijing di Desa Sungai Paku Kecamatan Kampar Kiri, Kampar Bustari Hasan; Dian Iriani; N Ira Sari; Trisla Warningsih; Fitra Suzanti; Evrin Septyanti
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.477-485

Abstract

One of the fishery products in Sungai Paku village is kijing, which is a freshwater mussel that lives naturally at the bottom of the river, and a community fish pond that utilizes leftovers from aquaculture. The potential of kijing is quite large and has good nutritional value especially the content of essential amino acids and Omega 3 fatty acids (EPA and DHA), but have not been utilized optimally. The objectives of this activity were to 1. Increase the knowledge and skills of the community to become creative, productive and independent processors, 2. Provide knowledge about the management of product licenses from BPOM (P-IRT), and 3. Provide production management skills and marketing strategies so that production develops and continuous (sustainable). The methods used in the implementation of this activity were: lectures, discussions, and direct practice of making crackers and snack products of kijing with various flavours: cheese, barbecue, and spicy flavor, with a farmer group Alam Bendungan consists 10 people who have been selected. From the implementation of this activity the service program target has been achieved well (100%), in which the Paku River village community which is incorporated into farmer group the Alam Bendungan Sungai Paku Village has become a creative, productive and independent processor, has knowledge of managing product licenses from BPOM (P-IRT), skilled in product management and marketing strategies so that production develops and continues (sustainable).
Pengolahan snack ikan patin sebagai cemilan sehat di Kelurahan Rumbai Bukit Kecamatan Rumbai Kota Pekanbaru N Ira Sari; Dian Iriani; Bustari Hasan; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.663-669

Abstract

This catfish is a fish that is being cultivated in Pokdakan, Rumbai Bukit village, Rumbai DIstrict, Pekanbaru City, with production of 3-6 tons per harvest. To overcome the abundance of production and extend the shelf life, a diversified processing of fishery products is carried out in making snacks. The purpose of this community service is to provide the ability and practical skills to the community of Rumbai Bukit Village Pekanbaru in making snacks of various flavors of catfish with high nutritional value so that they can increase fish protein consumption for family members and are expected to develop it in the form of a household industry or small industry groups in this area so that it can help the family economy. The method used is a method of survey, interview, observation, lecture, discussion and training on processing fish snacks. The results obtained were that the community of Rumbai Bukit Village was very enthusiastic in participating in this training activity. Based on the post test, 95% of the community has been able to make processed fish products in the form of fish snacks both individually and in groups, knowing the product packaging and labeling techniques.
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