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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Berkala Perikanan Terubuk Dinamisia: Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment CANANG: Jurnal Pengabdian Masyarakat Jurnal Abdimas Indonesia

Sumarto, Sumarto

Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Ilmu Kelautan Universitas Riau

Author-ID : 3004076

Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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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).

Pengaruh Kombinasi Tepung Sagu dan Tepung Udang Rebon terhadap Karakteristik Kimia dan Organoleptik Makaroni: Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus) Suparmi Suparmi; Sumarto Sumarto; Nur Ira Sari; Taufik Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i2.35059

This study was aimed to determine the characteristics of fortified sago flour macaroni with rebon shrimp flour. The method used is an experimental method using a completely randomized design, with three combinations of sago flour and rebon shrimp flour, namely MS0 (control without rebon shrimp flour), MS1. (combination 2: 1) and MS2 (combination 1: 1) is repeated 3 times. The parameters tested were proximate quality (water content, ash content, protein content, fat content, and carbohydrate content), water absorption capacity and organoleptic quality (appearance, texture, aroma, taste). The results showed that the making of sago flour macaroni with the addition of rebon shrimp flour had a significant effect on the proximate value, water absorption and organoleptic value. The best treatment is MS1 (2:1 combination) which has visual characteristics with bright yellow color, fishy aroma of shrimp, solid texture not hard, and savory taste. The value of protein (19.67%) water (6.98%), fat (4.13%), ash (2.57%), and carbohydrates (by difference) was 65.65%. Over all, the addition of rebon shrimp flour as much as 50 percent can increase protein, ash, and fat which have the potential for functional food.

KARAKTERISTIK MUTU KITOSAN DARI KULIT TERIPANG PASIR (Holothuria scabra) DENGAN WAKTU PEMANASAN BERBEDA ulil_amri ulil_amri; mirna_ilza mirna_ilza; sumarto_sumarto sumarto_sumarto
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aims to determine the quality characteristics and degrees of chitosan deacetylation of sea cucumber Holothuria scabra skin extracted in different heating time. The reserach was conducted by using experimental method, that was extracting the skin of sea cucumber Holothuria scabra by heating it in extractor NaOH solution for varied time (90, 120 and 150 minutes) to produce chitosan flour. The results showed that the sea cucumber skin was containing of 5,26% water, 17,96% protein, 0,40% fat, 61,11% ash and 17,13% carbohydrate. The yield of chitin flour was 40,40%. It was containing of moisture 5,27%, ash 6,02%, with deacetylation degree of 38,84%. The different of heating time was siginificantly affecting to the quality of the chitosan flour produced. Extracting the skin of sea cucumber by heating it for 150 minutes produced the best quality of chitosan, indicated by the yield of 33,11%, moisture content of 5,96%, ash content of 6,65%, with deacetylation degree of 69,65%.

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.

Pemanfaatan Larutan Ulang Asap Cair Terhadap Mutu Ikan Selais (Cryptopterus bicirchis) Asap Noviana Chasmayani; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 43, No 2 (2015): Juli 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was conducted at the laboratory of Fish Processing Technology, Faculty of fisheries and Marine Science, University of Riau, on January 2014. The research was intended to evaluate the effect of liquid smoke solution which used repeatedly to the smoked catfish (Cryptopterus bicirchis) quality. Liquid smoke which was made from condensate of scull was prepared. The fish was soaked on 80 ml of liquid smoke solution for 30 minutes. Four types of smoked catfish were soaked on 80 ml of liquid smoke solution for 30 minutes repeatedly, and then the smoked catfish was stored in oven for 10 hours. Smoke catfish was evaluated for sensory quality, mositure, pH, acidity and fenol. The result showed that the first soaking of smoked catfish was the best treatment. Sensory quality, moisture, pH, acidity and fenol of smoke catfish was 7,50; 20,01%; 5,87; 2,73% and 5,25% respectively.

KARAKTERISTIK KIMIA DAN PROFIL ASAM AMINO TEPUNG IKAN SEMBILANG (Paraplotosus albilabris) DENGAN METODE PENANGANAN YANG BERBEDA dhumoli_tampubolon dhumoli_tampubolon; sumarto_sumarto sumarto_sumarto; mery_sukmiwati mery_sukmiwati
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research aims to determine the physico-chemical characteristics and amino acid profile from sembilang fish meal with different handling methods. This research is using experimental method. Different handling methods used in this study were S0 (fresh fish), S1 (powdered fishmeal stored at cold temperatures), and S2 (powdered fishmeal kept at freezing temperatures). The results showed that S1 was the best handling of fish meal with yield of 14.13%, white degree 75.43%, water absorption 58.6%, acidity 8.0% water content 8.66%, ash content of 2.10%, protein content 80.48%, 4.20% fat content, total essential amino acid 39.12%, and non-essential amino acids 48.87%.

PENERIMAAN KONSUMEN TERHADAP KARAKTERISTIK MUTU KERUPUK IKAN JELAWAT (Leptobarbus hoevenii) Gusta Damayana; Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 44, No 1 (2016): Februari 2016
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research was done to evaluate quality characteristic and consumer acceptance of river carp crackers added with river carp meat. The meat of river carp was taken from fresh river carp in cage aquaculture at Ranah, Kampar regency. Five groups of river carp crackers were made from tapioca flour (53,70%), wheat flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%), sugar (0,89%) and egg (6,03%); then added the meat of river carp for each concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for sensory quality, consumer acceptance, proximate composition and flower power. The result indicated that the cracker was added by 30% river carp meat was most preferable. Moisture, protein, calcium, fat and flower power of the river carp cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.

PENGARUH CARA PEMASAKAN BERBEDA TERHADAP KELARUTAN PROTEIN DAN PERUBAHAN KANDUNGAN KIMIA IKAN SEMBILANG (Paraplotosus albilabris) Siti Rokayah; Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 46, No 2 (2018): JULI 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aimed to know the value of rendement, chemical content of fresh sembilang fish meat and after experiencing coocking, and water soluble protein and salt soluble protein. The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 4 levels of treatment, with R0 (without coocking), R1 (boiling), R2 (boiling with salt), R3 (steaming). The results showed that the average yield value is 47.7% %, in the proximate analysis of fresh sembilang fish meat contains moisture 59.25%, ash 1.42%, fat 6.01%, and protein content 28.39%. The nutrient content of the fish after the cooking differs based on the analysis performed on each treatment R1, R2, R3 has no significant effect on water content, ash content, and protein content, but has significant effect on fat content.Analysis of water soluble protein had a value 4.16%, 3.97%, 3.85% and 3.18.%

Kajian Karakteristik Mutu Kerupuk Ikan Jelawat Leptobarbus hoevenii Selama Penyimpanan Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 43, No 1 (2015): Februari 2015
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This research conducted to evaluated of quality, characteristic and consumer acceptance of river carp crackers added with river carp meat. The meat of river carp was taken from fresh river carp in floating cage culture at Ranah, Kampar regency. Five groups of river carp crackers were made from tapioca flour (53,70%), wheat flour (5,97%), onion (1,79%), salt (1,49%), cake soda (0,30%), water (29,83%), sugar (0,89%) and egg (6,03%); then added the meat of river carp for each concentration 0%, 10%, 20%, 30% and 40%. River carp crackers were evaluated for sensory quality, consumer acceptance, proximat composition and flavor power. The result indicated that the cracker was added by 30% river carp meat was most preferable. Moisture, protein, calcium, fat and flower power of the river carp cracker was 3,92%; 17,10%; 5,63mgCa/100g; 18,85% and 57,79% respectively.

EKSTRAKSI DAN KARAKTERISTIK MINYAK IKAN SEMBILANG (Paraplotosus albilabris) DENGAN BAHAN PELARUT YANG BEBEDA Apri_Nur_Azman Apri_Nur_Azman; sumarto_sumarto sumarto_sumarto; Edison_Edison Edison_Edison
Berkala Perikanan Terubuk Vol 46, No 1 (2018): Februari 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

This study aims to determine the characteristics of catfish (Paraplotosus albilabris) oil by using different solvent extraction agent. The method used in this study is experimental method using a Completely Randomized Design (CRD) as a treatment is a different type of solvent i.e. ethanol, ethyl acetate, and n-hexane. The result of fish oil extraction which obtained using ethanol, ethyl acetate, and n-hexane solvent produced different rendement levels i.e. 14.59%, 11.28%, and7.48%, respectively. The Acid value of catfish oil using ethanol solvent is 224.06 mg/g, ethyl acetate solvent 206.76 mg/g, andn-heksan solvent 106.83 mg/g. The Iodine value of catfish oil using ethanol solvent is 83.66 mg/ml, ethyl acetate solvent72.81 mg/ml, and n-hexane solvent 82.29 mg/ml. TheStraaponification value of catfish oil using ethanol solvent is334.58 mg/ml, ethyl acetate solvent is 333.70 mg/ml, and n- hexane solvent 303.17 mg/ml.

Co-Authors Aldy Saputra Andra Wina Apri_Nur_Azman Apri_Nur_Azman Bercahaya Siregar Bobby Saputra Bustari Hasan Dahlia Dahlia Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Devina Adelia Dewita Dewita dhumoli_tampubolon dhumoli_tampubolon Dian Iriani Edison Edison Edison Edison Edison_Edison Edison_Edison Ellya Syafriani Farhan Ar Rabbani Farhan Syahdani Fauzan Gymnastiar Daffa Gusta Damayana Hendro Ekwarso Irvan Ibrahim Karnila, Rahman Karnila Khairun Nisa Mery Sukmiwati mery_sukmiwaty mery_sukmiwaty Mirna Ilza Mirna Liza Muslika Sari Mutiara Permatasari N. Ira Sari Natasya Margaretha Noviana Chasmayani Nur Fadhilah Azzahra Nur Ira Sari Pareng Rengi Parlin Edward Ranika Paramita Sahyudi Sahyudi Sakinah Aidah Sakinah Sakinah Santhy Wisuda Sidauruk Siregar, Rizky Febriansyah Siti Rokayah Suparmi Suparmi Syafrani Syafrani Syafrijal Syafrijal Taufik Hidayat Tjipto Leksono Tri Oktav Cahya Ningrum ulil_amri ulil_amri vivi_warningsih vivi_warningsih Wegadanata Pakpahan Yehezkiel Andersen

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