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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
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Universitas Riau
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Pemberdayaan Pokdakan Mina Usaha Rumbai Bukit dalam pengolahan mie kaya nutrisi untuk meningkatkan imunitas tubuh di masa pandemi Dian Iriani; N Ira Sari; Bustari Hasan; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 2 (2020): 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.2.286-291

Abstract

Pandemic in the form of Covid-19 is a new type of disease caused by SARS-CoV-2 virus or Corona virus which can cause health problems in the form of respiratory system disorders, starting from mild symptoms such as flu, to lung infections, such as pneumonia. To maintain body immunity against Covid 19, nutritious food ingredients in the form of catfish are needed. Catfish is a type of fish that has a high economic value, where apart from being easy to cultivate, this fish also contains very high nutrients, namely 17.63% protein, 1.07% ash, 2.23% fat (DW), 12.14%, fat (WW), moisture content 81.57%, 47.15% saturated fatty acids, MUFA 40.41%, PUFA 12.45%. Therefore, it is very good for consumption during a pandemic. However, not everyone likes to consume catfish fresh, so it is processed in the form of catfish noodles. To increase consumer preference for catfish noodles, natural dyes from spinach and carrots are added which will give green and orange colors and attract consumers, so that ultimately nutrient-rich noodles are produced. This activity was carried out with 10 participants by implementing health protocols that aim to provide insight and practical knowledge to community groups in Rumbai Bukit Village, Rumbai District about fish noodle processing techniques so that they can increase family income, especially during the pandemic. The enthusiasm of the participants was very high so that the activity went smoothly. From the post-test results, it was found that 100% of the participants had understood the diversification techniques of fishery product processing.
Pemberdayaan UMK Mina Sejahtera (Sun Ti Sukaku) dalam inovasi Mi Badoghak dan Mi Bakso Ikan Kuah Rempah sebagai produk unggulan daerah yang bernilai Ekonomi Dian Iriani; N. Ira Sari; Bustari Hasan; Elvrin Septyanti
Unri Conference Series: Community Engagement Vol 3 (2021): 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.3.611-615

Abstract

Mina Sejahtera's (Sun Ti Sukaku) Micro and Small Enterprises (MSE) is a business group that has a legal entity consisting of 10 members with products in the form of badoghak noodles and spicy sauce fishball noodles. Badoghak comes from the Kampar District language which means savory taste. The purpose of implementing this activity for the community is to train the Mina Sejahtera MSE group in creating new innovations in processing fishery products in the form of Badoghak Noodles and Spicy Sauce Fishball noodles as regional superior products that are economically viable. The benefits of this activity in addition to the formation of MSE groups that can make both badoghak noodles and spicy sauce fishball noodles products so that in the end they can increase the income of the MSEs group, they can also develop the potential of the area. From the results of this activity, it was found that training in new product development innovation in the Mina Sejahtera MSE group has been successfully implemented and has been introduced/promoted both at the local and national scale. Furthermore, this product has also been able to improve the community's economy, especially the Mina Sejahtera MSE group.
SENSORY QUALITY STATUS OF DRIED SALTED SQUID (Loligo sp) MARKETED IN PASAR PAGI ARENGKA MARKET OF PEKANBARU Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT             This study aims to evaluate the sensory quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squids were selected based on their region of origin, namely Sibolga and Tanjung Pinang and their storage age of 1 week and 2 weeks, then samples were taken from the market. Samples were taken randomly from three traders and analyzed for sensory quality (odor, taste, texture, appearance). The sensory quality results of dried salted squid varied between product origin and storage age. Dried salted squid from Tanjung Pinang and Sibolga had sensory quality values of 7.77 and 7.48. The sensory quality of dried salted squid based on 1 week and 2 weeks shelf life has a value of 7.89 and 7.36. Based on this assessment, dried salted squid still meets the Indonesian National Standard (minimum 7).Keyword : Dried salted squid, Market, Sensory, Loligo sp
MICROBIOLOGICAL AND SENSORY QUALITY STATUS OF REBON SHRIMP PASTE MARKETED IN KODIM MARKET PEKANBARU Tia Sundari; Bustari Hasan; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT This study aimed to evaluate the microbiological and sensory quality status of shrimp paste marketed in Pekanbaru Kodim market. Rebon shrimp paste consisting of production origin and shelf life are different from the three traders of rebon shrimp paste in Pekanbaru Kodim market. As many as 15 packs of Asahan shrimp paste, 15 packs of Simalungun shrimp paste, and 15 packs of Semarang shrimp paste representing the origin of production and shelf life were taken aseptically from the point of sale. The Samples were put into sterile plastic and transported to the Laboratory of the Faculty of Fisheries, University of Riau, Pekanbaru for analysis of water content, Water Activity, Total Plate Count (TPC) and sensory quality (appearance, aroma, texture, and taste). The average value of salt content ranged from 15.30% to 12.50%, water content ranged from 22.81% and 19.14%, and aw ranged from 0.84 to 0.81. Simalungun shrimp paste has a higher water content and aw than Asahan and Semarang 1 week old rebon shrimp paste is higher than 14 days old rebon shrimp paste. Simalungun shrimp paste has ALT (5.93 x 104) higher than Asahan shrimp paste (5.10 x 104) and Semarang shrimp paste (5.05 x 104). However, the water content and ALT of Simalungun shrimp paste marketed in Pekanbaru District Military Command market still meet SNI standards. The sensory value of shrimp paste from Semarang is higher than that of asahan and Simalungun. Smoked fish from Semarang (7.6) has the highest sensory value, followed by smoked fish from Asahan (7.4), and Simalungun (7.3). The sensory value of 1 week old shrimp paste is higher than that of 2 weeks old shrimp paste.  Overall, the microbiological and sensory quality status of rebon shrimp paste marketed at Pasar Kodim Pekanbaru met the quality criteria set by SNI.Keywords: Microbiological, salt rate, sensory quality, shrimp paste rebon, water activity, water content     
CHARACTERISTICS OF THE SENSORY QUALITY OF PATIN FISH (Pangasius djambal) USING DIFFERENT CARBOHYDRATE SOURCES Ayu Wulandari; Tjipto Leksono; Bustari Hasan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

AbstractCatfish (Pangasius sp.) is one of the freshwater fishery commodities that have high economic value. Catfish rapidly decays, so an alternative is needed to extend its shelf life, such as Bekasam fermented products. Bekasam is traditionally processed with the addition of salt and carbohydrates. Carbohydrates serve as an energy source for lactic acid bacteria. Bekasam was made from fish mixed with salt and carbohydrate sources, then fermented 5, 7 and 9 days. The treatments were different carbohydrate sources consisting of boiled rice (N), roasted rice (B) and roasted paddy (P). The N treatment was better based on its texture (soft texture). Bekasam treatment B was better based on its appearance (attractive yellow appearance). Bekasam treatment P was better based on its aroma (has a unique aroma from roasted paddy).Keywords: bekasam, carbohydrate source, fermentation, organoleptic
MICROBIOLOGICAL AND SENSORY QUALITY STATUS OF SMOKED BAUNG AND PATIN FISH MARKETED IN PASAR BAWAH PEKANBARU Shandy Shandy; Bustari Hasan; Syahrul Syahrul
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to evaluate the microbiological and sensory quality status of smoked fish marketed in Pasar Bawah Pekanbaru. Smoked fish consisting of different types, origin of production and shelf life were sampled from three fish traders in Pasar Bawah Pekanbaru. A total of 15 samples of smoked baung fish and 15 smoked catfish representing the origin of production and shelf life were taken aseptically from the point of sale. The samples were put in sterile plastic and transported to the laboratory of the Faculty of Fisheries, Riau University, Pekanbaru to be analyzed for water content, water activity, Total Plate Number (ALT) and sensory quality (appearance, texture, odor, and taste). The average value of water content ranged between 13.44% and 25.40%, and Aw between 0.82 and 0.85. Smoked catfish was a higher water content and Aw than smoked baung fish. Smoked fish from Kampar has the highest water content and is followed by smoked fish from Langgam and Pujud. Smoked fish aged 6 days is higher than smoked fish aged 3 days. Smoked catfish has a higher ALT than smoked baung fish. Smoked fish from Kampar had the highest ALT, followed by smoked fish from Langgam and Pujud. However, the water content and ALT of smoked baung and catfish marketed at Pasar Bawah Pekanbaru still meet the SNI standard. The sensory value of smoked baung fish is higher than that of smoked catfish. Smoked fish from Pujud had the highest sensory value, followed by smoked fish from Langgam and Kampar. The sensory value of smoked fish aged 3 days was higher than smoked fish aged 6 days. Overall, the microbiological and sensory quality status of smoked baung and catfish marketed at Pasar Bawah Pekanbaru met the quality criteria set by SNI.Keywords: baung smoked, patin smoked, water content, water activity, total plate number, sensory quality
PERUBAHAN MUTU MUTU RUPA DAN TEKSTUR FILET PATIN (Pangasius sp.) FLAVOR ASAP BERKADAR AIR TINGGI DAN RENDAH SELAMA PENYIMPANAN DINGIN Nurul Atasyah Atasyah; Bustari Hasan Hasan; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRAKIkan asap merupakan produk tradisional daerah Riau yang banyak disukai olehmasyarakat karena memiliki rasa dan bau yang lezat dan spesifik.Penelitian ini, filet flavorasapdibuat dengan lamapengasapandengankadar air berbeda, kadar air tinggi (40-60%) danrendah (15-25%). Mutu dan masa simpan filet flavor asap dievaluasi berdasarkan nilaimuturupa dan tekstur.Tujuanuntukmendeterminasi danmengevaluasi perubahan muturupa danteksturfilet patin flavor asap berkadar air tinggi (40-60%) dan rendah (15-25%) sertamengestimasi masa simpan kedua filet asap selama penyimpanandingin.Metode penelitianini eksperimen dengan membandingkanperubahan mutu filet flavor asap yangberkadar airtinggi dan rendah selama penyimpanan 15 hari pada suhu dingin (5°C). Parameter yangdiamati perubahanmutusensorisrupa dan tekstur.Hasil penelitian menunjukkan bahwakadarairfiletasapberpengaruhnyataterhadapmutudanperubahanmutuselamapenyimpanan suhu dingin. Filet asap berkadar air rendah lebih disukai dibandingkan filetasap berkadar air tinggi. Filet asap berkadar air rendah memiliki masa simpan28hari danfiletasap berkadar air tinggi9hari.Kata kunci:Filet asap,Rupa, Tekstur1)Mahasiswa Fakultas Perikanan dan Kelautan, Universitas Riau2)Dosen Fakultas Perikanan dan Kelautan, Universitas Riau
Penilaian Fisikokimia Nuget Ikan Komersial di Provinsi Riau Desmelati Desmelati; Mohd. Khan A.; Aminah Abdullah; Abdul Salam Badji; Bustari Hasan
Jurnal Perikanan dan Kelautan Vol 11, No 2 (2006)
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.11.2.85-89

Abstract

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Microbiological Quality Status Of Dried Squid (Loligo Sp.) Marketed In Pasar Pagi Arengka Market Of Pekanbaru Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1792-1801

Abstract

This study aims to evaluate the microbiological quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squid from different regional origin and storage times were sampled from the market. The samples were taken randomly from three traders and analized for moisture, microbiological and sensory quality. The moisture, microbiological and sensory quality of the dried salted squid varies between product origins and storage time. The dried salted squid from Tanjung Pinang and Sibolga contains moisture 28,02% and 29,21%, Aw 0,71 and 0,72 , salt 14,35% and 13,57%, ALT 2,9 x 104 and  3,3 x 104 CFU/gram, total Halophilic 1,9 x 104 and 2,2 x 104 CFU/gram, Coliform 17 and 6,1 MPN/g, total Staphylococcus aureus 2,4 x 102 and 5,6 x 102 CFU/gram, Listeria monocytogenes negative. Overall, moisture, salt, ALT, total Halophilic, total Staphylococcus aureus, Listeria monocytogenes of the products were within the value recommended by SNI. In order to minimize the health risks to consumers, it is recommended that dried salted squid be consumed with minimal delay and cooked properly before consumption.
Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis R Fathul Rahman; Dewita Buchari; Bustari Hasan
Jurnal Perikanan dan Kelautan Vol 28, No 2 (2023): June 2023
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.28.2.248-254

Abstract

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.
Co-Authors ', Desmelati ', Sahyudi ', Sakinah Abdul Salam Badji Adi Putra Silaban Aditya Rachman Aliunputra Alfajriey, Rayhand Aminah Abdullah Anak Agung Istri Sri Wiadnyani Ananda, Dea Andhra Syatapahana Ansyor Refinal Fadilah Nasution Ayu Agustina Ayu Agustina AYU WULANDARI Azura, Asyifa Siti Bella Kharisma Berkhaty, Ayang Putri Dahlia Dahlia Damayani, Noventa Dwi 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 Fatiranes, Erlando Febriana, Tika Feliatra Fitra Suzanti Ghazali, Tengku Muhammad Giffar Ali Firmansyah Gusti Putra Yunius Guswanda Putra Henry Robby Mustaqim Hutagaol, Debby Alvionita Ilham Azhari Nasution Indra Anggraini Ira Sari Irani, Dian Islami Hakim Karnila, Rahman Karnila Kembaren, Bella Billiant J Ananta M Andesba Arifin M Azwar M. Irvansyah, M. Irvansyah Malau, Chandra Yustitia Maskilin, Jippo Maulani, Iffah 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, Nittaya 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 Ramadhan, Tengku Rahmat Reinaldy Pangestu Riana Silalahi Rika Sepia Alvianti Rinanda, Khairunnisa Yulia Rozi Rudy Irawan Ryan Nazmi Sahliana, Sahliana Sahyudi Sahyudi Santa Monika Santhy Wisuda Sidauruk Sastiwi Sastiwi Septyanti, Elvrin Shandy Shandy Sidik, Fawwaz Afifah Sihombing, Kevin Andreas Sri Aryati Rukmana Nasution Stefani Rani Audina Sukirno Mus Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Syahrul Syahrul Tia Sundari Titania Tjandrawati Nugroho Tjipto Leksono Tjipto Leksono Tomy Andri Zulpa Trisla Warningsih Umi Habibah W Sidauruk, Santhy Yustiani, Maulida Zein, Fauzan Fadilah