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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 JURNAL AGROINDUSTRI HALAL Engagement: Jurnal Pengabdian Kepada Masyarakat Jurnal Perikanan dan Kelautan
Tjipto Leksono
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RANCANG BANGUN INSTRUMEN DEHIDRATOR UNTUK PENGASAPAN DAN PENGERINGAN HASIL-HASIL PERIKANAN Leksono, Tjipto; Hasan, Bustari; Zulkarnaini, Zulkarnaini
Jurnal Perikanan dan Kelautan Vol 14, No 01 (2009)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.14.01.%p

Abstract

Study on the dehydrator engineering for fish dehydration has beenconducted. The study was aimed to engineer, to built and to assess the existension,effectivity and efficiency of the fish dehydrator and the quality of dehydratedgiant catfish (Pangasius hypopthalmus) yielded by its application. The dehydratorhad three main chamber, namely: smoking furnace, smoking chamber, and dryingchamber. Its volume was measured 120 X 180 X 200 Cm3, and its smoking anddrying capacity were 100 kg.The result showed that both smoking and drying process could be aplliedsimultaneously. Therefore, the smoking fuel used could be saved. It spent 5kg/hour of coconut shell or 3.5 kg/hour of rubber wood (Hevea brasilliensis). Itwas not detected smoke contamination into the drying chamber. The rate oftemperature and RH in smoking chamber was 63o C and 43%, meanwhile, indrying chamber was 50o C and 49%. The consumer acceptance and the quality ofthe dehidrated fish yielded by smoking was not significantly different to it yieldedby drying. To get the maximum water content 40% in the fish, smoking processneeded 8 hours, meanwhile drying process needed 12 hours. The dehydrated fishcould be stored for 9 days at room temperature (30-32 oC).
Pemanfaatan Buah Mangrove Pedada (Sonneratia caseolaris) sebagai Pembuatan Sirup terhadap Penerimaan Konsumen Rajis, Rajis; Desmelati, Desmelati; Leksono, Tjipto
Jurnal Perikanan dan Kelautan Vol 22, No 1 (2017)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.22.1.51-50

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan buah mangrove pedada(Sonneratia caseolaris) sebagai pembuatan sirup terhadap penerimaan konsumen. Rancanganpercobaan menggunakan model Rancangan Acak Lengkap (RAL) non faktorial,dengan 4 taraf perlakuan yaitu sirup buah mangrove pedada dengan kadar gula45 % (G1), sirup buah mangrove pedada dengan kadar gula 50 % (G2), sirup buah mangrovepedada dengan kadar gula 55 % (G3), dan sirup buah mangrove pedada dengankadar gula 60 % (G4), parameter yang diukur yaitu rasa, rupa, aroma dan kekentalan,nilai kadar air, nilai pH, dan kadar total asam. Hasil penelitian menunjukkan bahwanilai sensoris (rupa, aroma, tekstur, dan rasa) dari setiap perlakuan tidak berpengaruhnyata. Pada analisis kimia tidak berpengaruh nyata pada nilai kadar air dan pH, danberpengaruh nyata pada total asam. Berdasarkan hasil penelitian disimpulkan bahwaperlakuan yang terbaik adalah penambahan gula 55 % (G3) yang memiliki karakteristiksirup buah pedada dengan rupa 97,50 %, aroma 98,75%, tekstur 98,75%, rasa 96,25%,dan mengandung 48,77% kadar air, pH 4,91%, dan 9,92% total asam.
THE EFFECT OF ADDING LIQUID SMOKE ON THE FLAVOR OF FRIED BILIH FISH (Mystacoleucus padangensis Blkr) Nurdintaher, M. Rafian; Leksono, Tjipto; Sari, Ira
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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Abstract

ABSTRACTThe research aimed to analyze the effect of adding liquid smoke on the flavor of fried Bilih fish. The method used was experimental by immersing Bilih fish into theliquid smoke at different concentration and soaking time. The research was composed to Completely Randomized Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor, flavor, texture) and proximate analysis (i.e.water, ash content, lipid, protein). The result showed that the use of different amount of liquid smoke has an impact onto the flavor of fried Bilih fish. The best treatment was showed by immersing Bilih fish into liquid smoke at the concentration of 2% for 5 minutes. The best product was shown by the colour performance of bright brown, a bit of liquid smoke smell and flavor, and crunchy texture. The content of water was 2,6%, the ash was 15,2%, the lipid was 43,4% and the protein was 21,5%.Keywords: Bilih fish, flavor, liquid smoke, Mystacoleucus padangensis Blkr
CHARACTERIZATION OF NANO MINERALS WASTE OF KIJING SHELL (Pilsbryoconcha sp) FROM POOL AND RIVER Manullang, Arkadius; Leksono, Tjipto; Iriani, Dian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Abstract This research aims to obtain mussel shell nano minerals (Pilsbryoconcha sp) from ponds and rivers with the same treatment seen from physical, morphological and chemical parameters (mineral content). Physical analysis parameters observed were the calculation of yield and degree of whiteness of nano minerals. Morphological parameters observed were SEM and particle size. The same extraction of the two mussel shells was carried out with two treatments with the criteria for the appearance of the color of the nano minerals produced in yellow and slightly white. The highest yield resulting from the same extraction was found in pond mussel shells. The mineral content found in the mussel shell nano minerals has the highest percentage of calcium minerals, with a scale of 100% the mussel shell nano minerals having a higher mineral component. Specifically, the nano mineral size obtained is around 573 nm with a magnification of 20,000x and for the greatest magnification of 40,000x, the nano mineral size is around 1420 nm. The mineral nano powder obtained was shaped like a crystal, and in general the results obtained showed that the crystals formed were of the type of vaterite. Keywords: Nano minerals, Pilsbryoconcha sp, SEM.
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON THE QUALITY SALT-FERMENTED (PEDA) MACKEREL (Rastrelliger kanaguarta) Astria, Novi; Leksono, Tjipto; Iriani, Dian
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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Abstract

AbstractPeda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumatera and landed at the Laboratory of Fish Processing Technology, Faculty of  Fishery and  Marine Science, Riau University, Pekanbaru. Each sample weighing about 200-250 grams. At the laboratory, samples were grouped into two, gutted and ungutted. After cleaned, the fishes were salted in a plastic bucket with four concentration of salt (15%, 20%, 25%, 30%) for 7 days. Then, the fishes were cleaned from salt residue and checked for sensory (appearance, texture, taste, odor), chemical (pH, water activity), and microbiological ( Total Halophilic). The result has shown that the best treatment was in the gutted fish of  20% salt concentration with appearance (whole, cleanly, bright), odor (almost neutral and bit annoying), flavor (really good, specific, there is no another annoying flavor), pH  6.25, water activity 0.77, and total halophilic 9.8 x 104 CFU/gram. Meanwhile, the best texture was found in 25% of salt concentration with specific criteria solid, elastic, and dry enough.Keywords: Peda, mackerel, gutted, ungutted, salt concentration, quality
THE EFFECT OF ADDITION OF LIME (Citrus aurantifolia) ON THE QUALITY OF NILA FISH (Oreochromis niloticus) DURING STORAGE AT ROOM TEMPERATURE Putri, Thesia Maharani; Leksono, Tjipto; Syahrul, Syahrul
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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Abstract

AbstractThis research aims to determine the effect of adding lime (Citrus aurantifolia) juice on the quality of nila fish (Oreochromis niloticus) during storage at room temperature. The research method was used an experimental method, which is to lubricate fresh nila fish with various concentrations of lime juice and stored at room temperature. This research was carried out in stages by conducting preliminary research to determine the best lime concentration and continued to the main research. The research data were analyzed using a non factorial randomized block design (RBD). The parameters tested were organoleptic (appearance, texture, aroma, and taste), Total Plate Count (TPC), water activity (aw), and pH level. Research shows that the use of lime juice has a significant effect on the quality of nla fish stored at room temperature with a concentration of 50% lime juice as the best treatment with characteristics: elastic texture, slightly dense, compact, fresh sour, delicious, and specific fish taste that reshly added with lime acid, the TPC value was 38.10x102 colony / gram, the average pH value was 4.13, and the average aw value was 0.81 for storage for 0 hours to 12 hours.Keywords: lime, nila fish, quality, natural preservative.
The Characteristics of Sensori Quality Pressured Milkfish (Chanos chanos) with Addition of Red Ginger Extract (Zingiberofficinalevar.rubrum)duringColdTemperature Storage at 5°C Br Hutahayan, Wika Romauli; Leksono, Tjipto; Iriani, Dian
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

ABSTRACTThis study aims to determine the effect of adding red ginger to the sensory quality of presto milkfish during cold temperature storage. The treatments were given on J0 (without red ginger), J1 (60% red ginger), J2 (70% red ginger), J3 (80% red ginger). The parameters were observed to sensory quality tests (appearance, smell, taste, and texture The addition 70% of red ginger extract was obtained the best presto milkfish (J2)  with the characteristics of appearance 7.3 (neat, clean, and have a luminous golden yellow color), smell 7.5 (very fresh and fragrant smell of red ginger), taste 7.2 (very tasty, savory, soft spines),  texture 7.6 (flexible texture, very dense, and compact)during storage 0 to 6 days.Keywords: Presto milkfish, Sensoritest, Red ginger extract.
QUALITY OF SMOKE-FLAVORED CATFISH (Pangasius hypophthalmus) FILLET PREPARED FROM DIFFERENT SIZES OF FISH Malau, Chandra Yustitia; Hasan, Bustari; Leksono, Tjipto
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

ABSTRACt                The aim of this study was to evaluate the effect of different whole fish sizes on quality of smoke-flavored fish.  Three groups of whole fish, 500, 750 and 1000 gram in size were flavored in 6% liquid smoke for 1 hours, and dried in oven at 60oC for 4-5 hours.  Smoke-flavored fillets were analyzed for product yield, proximate and amino acid composition, phenol, acidity and sensory quality. The results showed that the smoke-flavored fillets prepared from whole fish of 500 gram in weight were the best in quality, which characterized by product yield 33,16%, moisture 10.53%, ash 5.28%, protein 56.61%, fat 5.28%, total acidity 2.24%, phenols 64.5%, and complete amino acid profile. The smoke-flavored fillets have characteristics as very neat, less greasy, less moist, less brownish yellow in colour, suffescient smoke odor, no additional disturbing taste, solid, compact and dry. Therefore, whole fish having 500 gram in size (190 gram fresh fillet) was recommended for smoke-flavored fillet.   Keywords: smoke-flavored fillets, whole fish size, proximate,phenol, sensori quality
TOTAL LACTIC ACID BACTERIA IN CINCALOK Febriana, Tika; Leksono, Tjipto; Hasan, Bustari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            Cincalok is a typical Bengkalis fermented fishery product that was usually processed originated from rebon shrimp as its main raw material. The cincalok fermentation process involves microorganisms that play an important role, namely lactic acid bacteria. Lactic acid bacteria are Gram positive facultative anaerobic bacteria that play an important role in producing fermented fish products. This study aimed to determine the total lactic acid bacteria existed in cincalok rebon shrimp. The research method used is an experimental conducted by processing cincalok fermented for 5 days and then analyzed it descriptively. This research was consisted in two stages, namely: the processing of cincalok and the analyzing  of the total number of lactic acid bacteria. The results showed that the cincalok fermented for 5 days produced 3.1x105 CFU/g. The total lactic acid bacteria in this rebon shrimp cincalok was still met to the health standards. Keywords: Cincalok, fermentation, lactic acid bacteria
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON THE QUALITY SALT-FERMENTED (PEDA) MACKEREL (Rastrelliger kanaguarta) Novi Astria; Tjipto Leksono; Dian Iriani
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.664-676

Abstract

Peda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumatera and landed at the Laboratory of  Fish Processing Technology, Faculty of  Fishery and  Marine Science, Riau University, Pekanbaru. Each sample weighing about 200-250 grams. At the laboratory, samples were grouped into two, gutted and ungutted. After cleaned, the fishes were salted in a plastic bucket with four concentration of salt (15%, 20%, 25%, 30%) for 7 days. Then, the fishes were cleaned from salt residue and checked for sensory (appearance, texture, taste, odor, fungus), chemical (pH, water activity), and microbiological ( TotalHalophilic). The result has shown that the best treatment was in the gutted fish of  20% salt concentration with appearance (whole, cleanly, bright), odor (almost neutral and bit annoying), flavor (really good, specific, there is no another annoying flavor), pH  6.25, water activity 0.77, and total halophilic 9.8 x 104 CFU/gram. Meanwhile, the best texture was found in 25% of salt concentration with specific criteria solid, elastic, and dry enough.
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