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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Jurnal Sinergitas PkM & CSR Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Engagement: Jurnal Pengabdian Kepada Masyarakat Jurnal Perikanan dan Kelautan Jurnal Agroindustri Halal
Tjipto Leksono
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Used of Thalassina anomala Protein Hydrolysate with Enzymatic Processes for Fortification in Instant Porridge Hasibuan, Paridah; Suparmi, Suparmi; Leksono, Tjipto
Jurnal Perikanan dan Kelautan Vol. 29 No. 3 (2024): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.3.381-389

Abstract

This research aims to discover the characteristics of Thalasina anomala protein hydrolysate fortification with instant porridge. The method used in this research is an experimental procedure with a completely random design. The research was conducted in 2 stages. Stage 1 is the production of shrimp protein hydrolysate with the enzymatic process, namely papain enzymes with concentration levels (10, 15, and 20%); the observed parameters are the chemical composition of meat, shrimp protein hydrolysis, and total amino acids. Protein hydrolysis results in stage 1 as a fortification raw material in stage 2, which produces instant powder with treatment (0%,5%, and 10%). The parameters tested include the chemical composition of shrimp protein hydrolysate fortifications with instant powder, water absorption, and powder solubility. The study results showed that the protein content of the shrimp meat is 84.98% (dw). The characteristic of the protein is produced using yellow-white papain enzymes with protein content of A1=77.44%, A2=80.56%, and A3=84.56% (dw). The degree of hydrolyze produced is A1 = 56.34 %, A2 = 64.51 %, and A3 = 69.19%. Shrimp protein hydrolysate contains amino acids with a total of 12.25%. Protein hydrolysis fortified with instant porridge produces organoleptic characteristics such as appearance B0=5.4, B1=5.3 B2=5,3, flavor B0 = 5.1, B1= 5.2 B2 = 5.0, Taste B0=4.8, B1=5,5 B2=5.8, and Textures B0=3.2, B1=3.6 B2=4.4. The chemical composition of shrimp protein hydrolysis fortified with instant porridge showed protein content is B0= 9.59%, B1= 18.56%, and B2= 22.54% (dw), with the absorption of water produced, is B0=4.68% B1=5.31% and B2=6.08%, and the solubility of the instant porridge produced B0=43.58%, B1=37.21% B2=33.46%.
Used of Thalassina anomala Protein Hydrolysate with Enzymatic Processes for Fortification in Instant Porridge Hasibuan, Paridah; Suparmi, Suparmi; Leksono, Tjipto
Jurnal Perikanan dan Kelautan Vol. 29 No. 3 (2024): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.3.381-389

Abstract

This research aims to discover the characteristics of Thalasina anomala protein hydrolysate fortification with instant porridge. The method used in this research is an experimental procedure with a completely random design. The research was conducted in 2 stages. Stage 1 is the production of shrimp protein hydrolysate with the enzymatic process, namely papain enzymes with concentration levels (10, 15, and 20%); the observed parameters are the chemical composition of meat, shrimp protein hydrolysis, and total amino acids. Protein hydrolysis results in stage 1 as a fortification raw material in stage 2, which produces instant powder with treatment (0%,5%, and 10%). The parameters tested include the chemical composition of shrimp protein hydrolysate fortifications with instant powder, water absorption, and powder solubility. The study results showed that the protein content of the shrimp meat is 84.98% (dw). The characteristic of the protein is produced using yellow-white papain enzymes with protein content of A1=77.44%, A2=80.56%, and A3=84.56% (dw). The degree of hydrolyze produced is A1 = 56.34 %, A2 = 64.51 %, and A3 = 69.19%. Shrimp protein hydrolysate contains amino acids with a total of 12.25%. Protein hydrolysis fortified with instant porridge produces organoleptic characteristics such as appearance B0=5.4, B1=5.3 B2=5,3, flavor B0 = 5.1, B1= 5.2 B2 = 5.0, Taste B0=4.8, B1=5,5 B2=5.8, and Textures B0=3.2, B1=3.6 B2=4.4. The chemical composition of shrimp protein hydrolysis fortified with instant porridge showed protein content is B0= 9.59%, B1= 18.56%, and B2= 22.54% (dw), with the absorption of water produced, is B0=4.68% B1=5.31% and B2=6.08%, and the solubility of the instant porridge produced B0=43.58%, B1=37.21% B2=33.46%.
Implementation of CPPB-IRT in Fish Smoking Groups Using Liquid Smoke in Langgam Village, Pelalawan, Riau Sukmiwati, Mery; Leksono, Tjipto; Fionasari, Dwi
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 1 (2025): May 2025
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/engagement.v9i1.1995

Abstract

Fish smoking in Langgam Village is a traditional practice using fuels like laban wood, coconut shells, and corn cobs. The fishery group faces challenges due to a lack of knowledge about Good Food Production Methods for Home Industry (CPPB-IRT). This community service activity, applying the Service Learning approach, aimed to address these issues by involving students in training the community on CPPB-IRT and selecting optimal fuels for processing. Students collaborated with the group to apply pyrolysis technology for improved fish processing. The results showed that group members gained a better understanding of CPPB-IRT and learned about the best fuels for smoking fish. As a result, the community was empowered with the skills to improve product quality and expand their market reach. The Service Learning approach allowed students to apply their academic knowledge while helping the community develop practical skills for sustainable growth.
Penerapan Teknologi Diversifikasi Biskuit dengan Penambahan Tepung Ikan Gabus (Ophiocephalus striatus) Di Desa Pangkalan Pisang Kecamatan Koto Gasib Kabupaten Siak Provinsi Riau Dahlia, Dahlia; Sumarto, Sumarto; Desmelati, Desmelati; Suparmi, Suparmi; Leksono, Tjipto
Journal of Rural and Urban Community Empowerment Vol. 1 No. 1 (2019): Desember
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Kegiatan pengabdian ini bertujuan untuk penerapan iptek teknologi pembuatan biskuit ikan gabus bagi kader PKK dalam rangka pengembangan usaha industri kecil berkelanjutan di Desa Pangkalan Pisang Kecamatan Koto Gasib Kabupaten Siak Provinsi Riau. Peserta sebagai sasaran kegiatan pengabdian dan pelatihan melibatkan ibu-ibu rumah tangga dan kader PKK, dengan peserta berjumlah 25-30 orang ibu-ibu dan kader PKK. Produk hasil pelatihan pembuatan biskuit ikan gabus memiliki tingkat kesukaan terhadap rupa dan tampilan bentuk biskuit 90%, rasa biskuit ikan gabus 94%, aroma biskuit ikan gabus 98% dan kerenyahan tekstur mencapai 90%, sehingga nilai keseluruhan sensoris biskuit ikan gabus relatif tinggi berkisar 90-98%, hal ini menunjukkan bahwa sangat potensial untuk diproduksi dan dipasarkan memenuhi makanan jajanan yang bergizi, dapat meningkatkan pendapatan keluarga dalam usaha home industri atau UMKM di Desa Pangkalan Pisang. Hasil evaluasi dan perkembangan produksi biskuit ikan gabus setelah pelaksanaan pelatihan 6 minggu diperoleh perkembangan bahwa biskuit ikan gabus telah diproduksi secara kontinyu, biskuit ikan gabus diminati oleh anak-anak sekolah dengan tingkat 90-98%, dan hasil produksi biskuit ikan gabus dilakukan pemasaran di beberapa lokasi yaitu warung penjual roti dan makanan jajanan serta kantin sekolah.
OPTIMALISASI USAHA BLADO SNACK MELALUI AHLI TEKNOLOGI DIVERSIFIKASI DAN FORTIFIKASI IKAN PATIN DI BANGKINANG Sukmiwati, Mery; Leksono, Tjipto; Sari, N Ira
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 29 No. 4 (2023): OKTOBER-DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i4.48580

Abstract

Hasil dari pelatihan dan penyuluhan pada masyarakat mitra UKM Blado Snack ditemukan beberapa permasalahan yang selanjutnya dicarikan solusinya. Diantaranya, kurang memadainya alat yang digunakan dalam pengolahan, sehingga mengakibatkan terbatasnya jumlah produksi dan sekaligus mengakibatkan terbatasnya jangkauan pemasaran produk Blado Snack. Selain itu, kurangnya pengetahuan dan pemahaman tentang Cara Pengolahan Pangan yang Baik (CPPB-IRT) serta manajemen wirausaha mikro yang terintegrasi. Metode yang dilakukan dalam pengabdian ini adalah kualitatif dengan mengumpulkan data melalui, wawancara, observasi, penyuluhan, pelatihan, dan pendampingan terhadap mitra UKM. Kesimpulannya peserta pelatihan mendapatkan pengetahuan dan pemahaman tentang CPPB-IRT dan manajemen wirausaha mikro yang terintegrasi. Dan juga mitra mendapatkan peralatan pengolahan yang mendukung usaha. Dari hasil kegiatan pengabdian mitra sudah dapat memperluas pemasaran dengan mengikuti stand di beberapa pusat perbelanjaan di Pekanbaru.
The effect of varied combinations of fermentation time on the quality of fermented (Peda) mackerel (Rastrelliger sp.) Leksono, Tjipto; Sari, N. Ira; Rahayu, Rinaldi Fitra
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 12: No. 2 (August, 2025)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.18651

Abstract

This study aimed to determine the effect of the combination of fermentation time at each fermentation stage on the quality of fermented “peda” mackerel (Rastreliger sp.) and to determine the optimal treatment combination of fermentation time to produce the best quality of “peda” mackerel. The research method used was an experiment by using a Completely Randomized Design (CRD) with 4 variants of combination treatments between the first stage fermentation time (A) and the second stage fermentation time (B), namely: 5 days and 4 days (A5B4), 5 days and 6 days (A5B6), 7 days and 4 days (A7B4), and 7 days and 6 days (A7B6). The results showed that the treatment of the fermentation time for 7 days at the first stage followed by the fermentation for 6 days at the second stage (A7B6) produced the best quality of “peda” mackerel and was significantly different from other treatments. The characteristics of “peda” mackerel produced were showing an attractive appearance, reddish brown in color; typical aroma of “peda” fish; delicious salty taste typical of fermented fish; and a semi-wet, flexible, and dense texture. The total content of lactic acid bacterias (LABs) in the fermented fish was 2.2 x 106 CFU/g; pH value 6.16; and aw value 0.65. Keywords: Fermentation Stage; Fermentation Time; Labs; Mackerel; Peda
Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages Leksono, Tjipto; Sinulingga, Elsa Apriana Br.; Sidauruk, Santhy Wisuda
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 12: No. 2 (August, 2025)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.21036

Abstract

Fermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat (spontaneous fermentation), or by adding a starter culture (controlled fermentation). The purpose of this study is to find out the level of consumer acceptance of catfish fermented sausages made with the addition of biostarters from fermented sausages. The method used in this study is an experiment, namely conducting experiments on making catfish fermented sausages with different biostarter concentrations (0%, 0.2%, 0.4% and 0.6%) which are fermented within 0 days, 3 days, 6 days and 9 days. The results of the study showed that the best catfish fermented sausage with the addition of biostarter was with 04% treatment. The appearance value is 7.52 (brilliant color, attractive reddish-brown color). Aroma value 7.73 (strong smoking, fermentation and spice aroma) Taste value 8.03 (good taste, typical acidity of fermented products, not fishy). Texture value 7.62 (compact, dense and elastic). Based on this value, catfish fermented sausage with the addition of biostarter is still accepted by consumers with a fairly good quality characteristic value. Keywords: Biostarter; Catfish; Fermented Sausages; Sensory Quality
Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods Raja Tayib; N Ira Sari; Tjipto Leksono
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3322

Abstract

This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was  1.75%.Keywords: catfish, coconut shell, grilling, liquid smoke
Co-Authors ', Desmelati ', Sakinah Ade Novaria Siska Adi Putra Silaban Afrinaldi Hamdi Afrizal Riandi Anak Agung Istri Sri Wiadnyani Angraini, Yannisa Anisa Triwulandini Ansyor Refinal Fadilah Nasution Anugrah, Rio Persal Ariadi, Marta Arif Jaso Sajiwo Astria, Novi AYU WULANDARI Azizah, Afra Br Hutahayan, Wika Romauli Bustari Hasan Bustari Hassan Christine Natalia Hutapea Cindi Harta Yuliana D P N Daeli, Jansen Dahlia Dahlia Denny Fajar Timotius Ginting Desi Damayanti Desmelati Desmelati Dewita Buchari Dian Destari Dian Iriani Dya Surya Rantika Edison ' Elisa sakinah Elisabet Sancti Yudiandani Enrawana Putri Purba Farkhan, Mochammad Farrand Noor, Andi Almer Fazira, Meisya Amanda Febriana, Tika Febriano Ramadhana Fionasari, Dwi Frayogo, Dede Fyonadli Hardiwinata, Hardiwinata Hasibuan, Paridah Henni Syawal Herdini , Herdini Hindam Sabbah Hoki Winda Lestari Hotma Fitriani, Hotma Hutabarat, M. Aziz Amin Hutabarat, Sarima Ruth Ira Sari Jansen D P N Daeli Joslin Sirait Juwita S Laura Armanda M. Zulfiqri Malau, Chandra Yustitia Manullang, Arkadius Marta Ariadi Maskilin, Jippo Meldiyani Br karo Mery Sukmiwati Mirna Ilza Monika Triana Muhammad Cholik Indriyanto Muhammad Hambali Muhammad Rivai N Ira Sari N. Ira Sari Nabellia, Nabellia Nabila, Febi Nahot Tua Sitohang Naomi Magdalena Simatupang Nasution, Iqbal Naufal Khalis Novi Astria Nurdintaher, M. Rafian Nurma Yunita Octavianus Samosir Osemaking, Maria Fansiska Pramana, Ilham Putra, Erenno Akbari Putri, Thesia Maharani Rahayu, Rinaldi Fitra Raja Tayib Rajis, Rajis Ramadhana, Febriano Riana Silalahi Rizki Rahayu, Rizki Roni Andika Rosiska Banjarnahor Roy Saputra Situmorang Rudy Irawan Rusdy Tarmizi Salsabila Hendri, Putri Noviayu Santa Monika Santhy Wisuda Sidauruk Shafa Yasmin Vazilla Simanjuntak, Jan Stepfely Sinulingga, Elsa Apriana Br. Sri Aryati Rukmana Nasution Sri Wahyuni Stefani Rani Audina Steven Ridho Pratama Sukirno Mus Sukirno Sukirno Sukirnomus, Sukirnomus Sulastri Sulastri Sumarto ' Sumarto Sumarto Suparmi ' Suparmi Suparmi Syahputra, Alias Syahrul Syahrul Tayib, Raja Titieu Keumala Sukandar Umi Habibah Vella Srinovita Wantan Nainggolan Weni Kurnia Sari Yefri Mufti Yovanie, Faira Yumna Ramadani Zurrahmi, Hafi