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Tjipto Leksono
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THE EFFECT OF ADDITION OF PAPAIN ENZYME ON THE QUALITY AND CHARACTERISTICS OF FRESH-WATER SCALLOP (Pilsbryconcha exilis)SAUCE D P N Daeli, Jansen; Leksono, Tjipto; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abtract The study aimed to determine the effect of the addition of the commercial papain enzymes and papaya leaves on the quality and characteristics freshwater scallop sauce. The research was carried out by using the experimental method, by conducting experiments on making of freshwater scallop sauce by adding commercial papain enzymes and papaya leaves. The experimental was designed as the non-factorial Completely Randomized Design (CRD). The treatment given was consisted of 3 levels namely P0 (control), P1 (addition of commercial papain enzyme), P2 (addition of papaya leaves), for 3 replications. The result showed that the addition of commercial papain enzymes and papaya leaves significantly affected to the taste, flavor, protein content and NPN values, but did not affect lactic acid bacteria. The freshwater scallop processed by addition of papaya leaves (P2) was producing the best quality of the scallop sauce, which was shown by the highest organoleptic value. The value of taste was 7.2 with characteristics tasty and quite salty as specific scallop sauce taste, but papaya slightly tasted. The value of aroma was 6.8, characterized by the specific aroma of fermented fresh scallop. Meanwhile, the highest content of protein was produced by the control treatment (P0) at 2.99 %, the highest content of non-protein nitrogen was produced by treatment of the addition of commercial papain enzyme (P1) at 0.74 %, and the highest number of lactic acid bacteria was shown in the product treated by the addition of papaya leaves (P2) at 6.7Keyword: characteristics, enzyme, papain,Pilsbryoconcha exilis,sauce
THE EFFECT OF TEMPERATURE AND BOILING TIME ON THE QUALITY OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuwonus pelamis) Nasution, Iqbal Naufal Khalis; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study was aimed to determine the effect of temperature and boiling time on the quality of katsuobushi skipjack (Katsuwonus pelamis) based on organoleptic test (appearance, aroma, texture, taste), proximate analysis (water, protein, ash, phenol, pH value) and microbiological test (Total Plate Count, fungi identification). The experimental design used in this study was a two factorial Completely Randomized Design (CRD) consisting of boiling temperature with 3 treatment levels, namely 70-80oC (S1), 81-90oC (S2), 91-100oC (S3) as the first factor, and time with 2 treatment levels, namely 30 minutes (L1) and 60 minutes (L2) as the second factor. The results showed that katsuobushi with treatment (S1L1) was the best treatment, indicated by the highest organoleptic quality with a value 8.12 and the characteristics clean, shiny color, no cracks; texture value 8.28 with the characteristics of hard, not easily broken; aroma value 7.64 with the specific characteristics of aroma scent without additional odor; taste value 7.69 with the characteristics of very tasty, savory; water content 11.94%, protein 78.95%, ash 0.56%, phenol 0.0013%, pH value 5.68, Total Plate Count 2.7 x 103 cfu/g and identification of fungi found in the type of Aspergillus sp. Keywords : boiling, katsuobushi, skipjack fish, temperature
THE EFFECT OF VARIED STEAMING TIME ON THE QUALITY OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuwonus pelamis) Syahputra, Alias; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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                                                  ABSTRACTThis research was aimed to observetheeffect of varied steaming timeon the quality of katsuobushiskipjack (Katsuwonus pelamis)based on sensory evaluation (appearance, aroma, taste, texture), proximate analysis (the content of moisture, protein, and ash), content of total phenol, the Total Plate Count of bacteria, and identificationof fungi. The experimental design used in this study was a Randomized Complete Design (RCD). The treatment conducted was the varied steaming timeat a temperature of 100-105°C, consisted of 30 minutes (T1), 60 minutes (T2) and 90 minutes (T3). The results showed that the katsuobushi processed by steaming for 30 minutes (T1) wasshowing as the best treatment, indicated by the highest organoleptic value. The value of the consistencewas 7.7, characterized with clean, shiny colors, without cracks; the value of the texture was 7.8,characterized with hard, not easily broken; the value aroma was 7.5, characterized withspecific aroma of katsuobushi;and the taste value was 7.9,characterized withvery tasty and savory taste. The content of moisture was 11,99%, protein was 77,44%, ash was 0,60%, and the content of total phenol was 0,0024%. The Total number of bacteria Plate Count was 5.6 x 103 cfu/g,mean while the type of fungigrowth identified wasAspergillus sp.Keywords:Aspergillus sp., katsuobushi, skipjack, steaming time
THE EFFECT OF DIFFERENT SMOKING TEMPERATURE ON THE QUALITY OF SKIPJACK (Katsuwonuspelamis) KATSUOBUSHI Ramadhana, Febriano; Leksono, Tjipto; Mus, Sukirno
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT                The study aimed to observe the effect of different smoking temperature on the quality of skipjack (Katsuwonuspelamis) katsuobushi and to determine the best smoking temperature. The method used was an experimental and composed as non-factorial randomized complete design (RCD). The smoking temperature was differentiated into 3 levels of treatment, namely: of 40-50o C, 65-75o C and 90-100o C. The parameters used to assess the quality of katsuobushi produced were organoleptic test, water content, ash content, pH value, total plate count of microbia and fungal identification. The results showed that the best smoking temperature to produce the highest quality of skipjack katsuobushi was 90-100o C. It was shown by the highest value of appearance at 7.7 characterized by quite clean, slightly shiny without cracks, odor value at 7.8 characterized by specific wood fish odor reduced without additional odor, texture value at 7.4 characterized by hard and not easily broken, and taste value at 7.9 characterized by tasty and less tasty. The best katsuobushi contained of water 14.9%, ash 7.8%, pH value 5.4, phenol content 0.02 ppm, and TPC of bacteria 2.5 x 103 Cfu/g sample. The type of fungus grown on the skipjack tuna katsuobushi was Aspergillus sp.Keywords : katsuobushi, skipjack, smoking, temperature
THE EFFECT OF THE DIFFERENT DOSES OFAspergillus oryzae STARTER ADDITION ON THE QUALITY OF SKIPJACK (Katsuwonus pelamis)KATSUOBUSHI Zurrahmi, Hafi; Sukirno, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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                                                        AbtrackThe study was aimed to observe the effect of addition Aspergillus oryzae starter at different doses on the quality of skipjack(Katsuwonuspelamis) katsuobushi and to determine the optimum dose of the starter added to produce the best quality of katsuobushi. Starter doses that used were 0 mL (D0), 1 mL (D1), 3 mL (D3), 5 mL (D5) and 7 mL (D7). The katsuobushi produced were then evaluated for their organoleptic value, including the appearance, aroma, texture and the taste, their physical and chemical characteristics, including water content, ash and phenol content, as well as the microbiological characteristics,including their total number plate count of bacteria and the fungi identification. The results showed that addition of different doses of Aspergillus oryzae starter was significantly affected to the value of appearance, aroma, taste, moisture content, ash, phenol and total bacteria. Addition of 1 mL (D1) starter produced the best quality of katsuobushi, indicated by the highest value of appearance (8,55), aroma (8,61) and taste (8,68). The fungi grew on each treatment was identified as Aspergillus sp. Keywords: Aspergillus oryzae,katsuobushi,skipjack, starter
THE EFFECT OF DRYING TIME BY USING GREEN HOUSE EFFECT ON THE QUALITY OF SKIPJACK (Katsuwonus pelamis) KATSOUBUSHI Osemaking, Maria Fansiska; Leksono, Tjipto; Sukirnomus, Sukirnomus
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT The aim of this study was to determine the effect of varied drying time in the greenhouse effect chamber on the quality of skipjack (Katsuwonus pelamis) katsoubushi. The method used was the experimental which was designed for Completely Randomized Design (CRD). The treatment conducted was drying the smoke flavoured skipjack for different drying time (48, 60, and 84 hours) in the solar drying chamber, and then fermenting them for producing katsuobushi.  The quality and characteristics of katsoubushi produced were evaluated for their proximate analyzes (moisture content, ash content, and phenol content) and microbiological tests (TPC and fungal identification). The results showed that the best quality of skipjack katsoubushi was produced by drying the fish for 84 hours. The organopeltic evaluation showed that the value of appearance was 7.8, odor 8.2, taste 7.4, and texture 8.5. Approximately, the content of moisture was 15.54 %, ash was 6.08 %, total phenolic compound was 1.29 ppm and Total number of bacteria (TPC) was 2.2 X 104 cfu/g. The fungi grown in all produced sample was Aspergillus sp. Key words :Drying time,Katsoubushi,Skipjack,
THE DIFFERENCE BETWEEN HOT SMOKING AND COLD SMOKING ON THE QUALITY OF SKIPJACK (KATSUWONUS PELAMIS) KATSUOBUSHI Frayogo, Dede Fyonadli; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study aimed to compare the quality of katsuobushi skipjack processed by using hot smoking and cold smoking methodsin katsuobushiprocessing. The method used in the research was comparative experimental method to compare the application of method of hot smokingin temperature of 80-1000C until the decrease of fish weight ≤ 30% and cold smokingin temperature of 40-500C until the decrease of fish weight ≤ 30%. The data obtained was analyzed by using the T-test.The results showed thatkatsuobushi produced by cold smokingprocess had higher values rather than those produced by hot smoking and showing significantly different value in aroma, texture, taste, moisture content, phenol content and pH, butnot significantlydifferent in appearance and ash content. The total number of bacteria colonies on the katsuobushi produced by applying hot smoking method was 4,1 x 103cfu/g and in that applying cold smoking was 3,7 x 103cfu/g. The molds grown in both katsuobushiwas Aspergillus sp. Keywords:katsuobushi, skipjack, smoking
MICROBIOLOGICALCHARACTERISTIC AND FORMALIN PRESENCEIN DRIED SALTED FISH SOLD ATTHE TRADITIONAL MARKETSIN PEKANBARUCITY Pramana, Ilham; Leksono, Tjipto; Sari, N. Ira
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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ABSTRACTThis study was aimed to determine halophilic microbial contamination and the presence of formalin in dried salted fish sold at 3 traditional markets selected in Pekanbaru City. The method used in this study was a survey method conducted directly to the retailing traditional markets by using purposive sampling method. There were 36 samples of dried salted fish collected from the varied sellers and markets analyzed in the laboratories for the existence of halophilic bacteria, thecontent of formaldehyde, and the sensory evaluation. The results showed that there were 3 samples of salted fish contaminated by halophilic bacteria and 9 samples of salted fish containing formalin. There were 6 of 36 samples (16.7%) dried salted fish originated from North Sumatra and 3 of 36 samples (8.3%) dried salted fish originated from West Sumatracontaining formalin. Based on thesensory evaluation, there were some differences indicated between the dried salted fishcontaining formalin and those were not contain formalin, in terms of their appearance, smell, taste and texture. Keywords : Dried salted fish, formaldehyde, halophilicbacteria , traditional market
EFFECT OFSOAKING OF LIQUID SMOKE ON THE QUALITY OF CATFISH(Pangasius hypophthalmus)MEATBALLS DURING STORAGE IN COLD TEMPERATURE(5±2˚C) Angraini, Yannisa; Sari, N. Ira; Leksono, Tjipto
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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ABSTRACTThis study was aimed to determine the effect of soaking the catfish (Pangasius hypophthalmus) meatballs into the liquid smoke on their quality of during storage in cold temperature (5±2˚C), to get the optimum concentration of the liquid smoke and to determine the shelf-life of catfish meatballs. The method used was an experimental method and composed as the Randomized Block Design (RBD). The fish meatballs were soaked ini varied concentrations of liquid smoke (0, 0.5, 1.0, 1.5, and 2.0 %) and then the products were stored and observed periodically for 5, 10, and 15 days. The parameter observed were the total number of bacteria plate count (TPC), Escherichia coli bacteria, Staphylococcus aureus bacteria, pH value and sensory evaluation (appearance, odor, taste and texture). The results showed that the use of 2% liquid smoke concentration was indicated the best treatment, as seen from lowest (total number bacteria plate count 4.5 x 104 Cfu/g, Coliformbacteria 3.00 MPN/g, negative in Escherichia colibacteria, Staphylococcus aureus 7.3x 101 Cfu/g), pH value 6.8during storage in cold temperature (5±2˚c),and the highest score of appearance 5.5 (little hole,brightless and includes in middle category) odor 5.6 ( quiickly rancid odor), taste 5.7 (quickly to acid) and texture 5.0(had incompact texture) could be stored for 10 days in cold temperatures(5±2oC).Keywords: catfish ,liquid smoke, quality, storage,
SENSITIVITAS BAKTERI SALMONELLA SP. DAN ESCHERICHIA COLI YANG DIISOLASI DARI IKAN JELAWAT SEGAR (Leptobarbus hoeveni) TERHADAP LARUTAN ASAP CAIR Ariadi, Marta; Mus, Sukirno; Leksono, Tjipto
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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ABSTRAKIkan jelawat (Leptobarbus hoevenii) merupakan ikan asli Indonesia yang terdapat di sungai-sungai pulau Sumatera dan Kalimantan dan Provinsi Riau merupakan salah satu daerah sentra produksi ikan jelawat tersebut. Penelitian ini bertujuan untuk mengidentifikasi jenis bakteri yang terdapat pada ikan jelawat segar dan mengetahui sensitivitas bakteri tersebut terhadap larutan asap cair serta menentukan nilai Konsentrasi Hambat Minimum (KHM) terhadap bakteri uji.Analisis uji yang dilakukan meliputi ujiTPC, identifikasi bakteri, dan pengujian daya hambat asap cair.Pengujian aktivitas antibakteri dilakukan menggunakan metode difusi sumuran dengan penambahan asap cairdan aquades pada konsentrasi 1,5%, 3%, 7%, 13%, dan 25%. Hasil identifikasi jenis bakteri pada ikan jelawat menunjukkan positif bahwa ikan jelawat mengandung bakteri Salmonella sp, Escherichia coli.Hasil pengujian asap cair sebagai senyawa antibakteri terhadap bakteri Salmonella sp danEscherichia coliditandai terbentuknya zona bening yang menunjukkan adanya penghambatan pada bakteri tersebut. Konsentrasi Hambat Minimum larutan asap cair terdeteksi pada konsentrasi 3% untuk bakteri Escherichia coli dan 7% untuk bakteri Salmonella sp.Kata Kunci: Asap cair, Escherichia coli, ikan jelawat, Salmonella sp.
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