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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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Characteristics Quality Sensory and Chemical of Cincalok Rebon Shrimp (Acetes eryhraeus) Made Using the Method Backslopping Stefani Rani Audina; Bustari Hasan; Tjipto Leksono
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.48.3.621-633

Abstract

   This study aims to determine the duration of the fermentation process, and aims to determine the effect of the addition of the substrate from the previous fermentation on the sensory quality and chemical properties of the chopped rebon shrimp made by the Backslopping method. The study method used was experimental with a fully randomized design (CRD). With 4 treatment levels, namely the addition of substrate 0%, 10%, 15% and 20%, the percentage is calculated based on the weight of the shrimp reconstruction. The results showed that the addition of substrate to the cincalok fermentation product had a significant effect on the organoleptic values (appearance, aroma, taste and texture), pH, NPN and amino acids. The best treatment is 20% with the characteristics of attractive appearance, bright light pink color and not pale; it does not smell fishy and has a characteristic sour aroma of cincalok fermentation; it has a slightly salty taste and a sour taste, the texture is firm and slightly runny. The 20% treatment has a pH value of 3.5 during the 5 day fermentation period, the NPN value is 10.05%, the water content is 68.50%, the ash content is 9.67%, the fat content is 1. 46%, the protein content is 35.27, the carbohydrate content is 7.53% and the higher the substrate is added, the feed is more high sugar content 11.10%, arginine 5.93%, leucine 7.88 and low glycine content 2.93%.
THE SENSORY EVALUATION AND MICROBIAL CHARACTERISTICS OF TILAPIA (Oreochromis niloticus) SAUSAGE ADDED WITH SECANG (Caesalpinia sappan L.) EXTRACT Desi Damayanti; Tjipto Leksono; N. Ira Sari
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1190-1197

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak secang terhadap karakteristik mutu sensoris dan mikrobiologis sosis ikan nila, dan menentukanjumlah penambahan ekstrak secang terbaik. Penelitian ini dilakukan denganmenggunakan metode Rancangan Acak Lengkap (RAL) non faktorial dengan 4 tarafperlakuan. Perlakuan yang diberikan terdiri atas S0 (tanpa ekstrak secang), S1 (4% ekstraksecang), S2 (8% ekstrak secang) dan S3 (12% ekstrak secang). Parameter analisis yangdiamati adalah sensori (rupa, aroma, rasa dan tekstur) dan mikrobiologi (angka lempengtotal). Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputirupa, rasa, aroma, tetapi tidak berpengaruh nyata terhadap nilai tekstur, dan berpengaruhnyata terhadap nilai mikrobiologis yaitu Angka Lempeng Total (ALT). Berdasarkanparameter uji (sensoris dan mikrobiologis) perlakuan dengan penambahan ekstrak secang8% (8 g/100 mL) dihasilkan sosis ikan nila (Oreochromis niloticus) ekstrak secang(Caesalpinia sappan L.) terbaik dengan karakteristik sensoris meliputi, rupa berwarnamerah cemerlang spesifik sosis ikan; memiliki aroma yang khas sosis ikan, tidak bauamis, dan juga harum; menghasilkan rasa spesifik khas sosis ikan, gurih, juga enak; sertatekstur sosis ikan yang kompak, cukup padat, halus dan juga lembut dengan AngkaLempeng Total (ALT) 3,5 x 103 koloni/gram.
THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA Christine Natalia Hutapea; Tjipto Leksono; N Ira Sari
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.162 KB) | DOI: 10.31258/terubuk.47.2.165-175

Abstract

This study aimed to know the effect of the using of different citrus on the quality of hoven's carp fish naniura and to determine the other kind of citrus to substitute the jungga (Citrus jambhiri) in naniura processing. The research method used was experimental composed as a non-factorial completely randomized design (CRD). The treatment conducted was the using of different kinds of citrus (jungga, lime, lemon) in the processing of naniura. The results showed that the different citrus used was significantly affecting the organoleptic values (appearance, odor, taste, and texture), pH, water holding capacity, total plate number of bacteria, and a total of lactic acid bacteria. The best treatment is the use of lime (Citrus aurantifolia) with the characteristics of the appearance yellow-orange color, quite bright, and not pale; the odor was not smelling fishy but smelling characteristically naniura; the taste was sour and spicy, and the texture was soft and not hard. Naniura used of lime has a pH value of 4.8, water holding capacity 53.2, total plate number 3.6 x 103 Cfu/g, and lactic acid bacteria 4.3 x 105 Cfu/g
THE EFFECT OF LIQUID SMOKE CONCENTRATION ON BARACCUDA FISH (Sphyraena jello) STICKS ON CONSUMER ACCEPTANCE Monika Triana; N. Ira Sari; Tjipto Leksono
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.48.3.678-686

Abstract

The aim of the research was to evaluate effect of soaking baraccuda fish stick into the liquid smoke at varied concentration on the consumer acceptance and to determine the optimum concentration of liquid smoke in the processing of smoked fish sticks. The treatment given was soaking the fish into the liquid smoke solution at varied concentration (0%, 4%, 8%, and 12%).  The parameters used to evaluate the product were sensory evaluation (appearance, aroma, texture and taste), water content, the content of total phenols, and total acids. The best product of smoked fish sticks was shown by the treatment of soaking the fish into the liquid smoke solution at the concentration of 8%.  It was indicated by the most number of panelist (95%) preferred to this product that characterized long flat appearance and a yellow-gold color (score 6.8), a distinctive smoky aroma suitable to the fish aroma (score 6.8), crunchy texture (score 6.8), and a distinctive taste of smoked fish (score 6.9). The product contained the water 1.68%, total phenols 12.8 ppm, and total acids 1.25%.
EFFECT OF THE ADDITION OF ANDALIMAN (Zanthoxylum acanthopodium) ON SKIPJACK (Katsuwonus pelamis) FLOSS TO CONSUMER ACCEPTANCE Denny Fajar Timotius Ginting; Tjipto Leksono; N. Ira Sari
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 find out the effect of the addition of andaliman on skipjack fish floss to consumer acceptance and how much the best addition of andaliman on the skipjack fish floss received by consumers. The treatment consists of A0 (without the addition of andaliman), A1 (addition of andaliman 2%), A2 (addition of andaliman 4%), A3 (addition of andaliman 6%). The parameters of the observed analysis are hedonic tests (color, aroma, taste and texture) and chemical analysis (water, protein, fat and ash). The addition of 6% andaliman (A3) is the best treatment that panelists like as much as 80 panelists (100%) with characteristics appereance dark brown , aroma of andaliman, specific spicy taste typical of andaliman and fish flesh taste, slightly fibrous texture.with water content of 6.04%, protein content of 25.55%, fat content of 16.69% and ash content of 6.02%.Keyword : Skipjack, andaliman, floss        
THE EFFECT OF DIFFERENT SMOKING TEMPERATURE ON THE QUALITY OF SKIPJACK (Katsuwonuspelamis) KATSUOBUSHI Febriano Ramadhana; Tjipto Leksono; Sukirno Mus
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

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 EFECT OF THE DIFFERENT COOKING METHODS ON THE QUALITY OF SHREDDED BARNACLE (Anadonta woodiana Lea) Hoki Winda Lestari; N. Ira Sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The study aimed to determine the different cooking methods on the quality of shredded barnacle (Anadonta woodiana Lea). The methods used were cooking process consisting of three kinds which were: without cooking (D0), cooking with boiling technique (Dp), and cooking with steaming technique (Dk). The shredded barnacles were evaluated for organoleptic and chemical characters. The result showed that the best treatment to produce the highest quality of shredded barnacles was using of steaming technique. The organoleptic characteristic was shown as darkish brown appearance, shredded based and quite strong spices aroma and taste, and solid dry texture. It contained of 11,22 % moisture and 17,35% protein.Key-words:, barnacle, boiling, cooking, shredded, steaming
THE USE OF SEAWEED (Eucheuma cottonii)AND TOFU LIQUID AS RAW MATERIAL FOR PRODUCING NATA Sulastri Sulastri; Tjipto Leksono; Syahrul Syahrul
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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Abstract

ABSTRACT   This study was aimed to determine the effect of the different raw materials used in the nata processing to obtain the best nata qualitybased on their sensory, physical, chemical, and microbiologyevaluation.The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD), with 3 levels of treatment, namely:the using of 100% seaweed filtrate, the using of 100% tofu liquid, and the using of 50% seaweed and 50% tofu liquid.The parameters used in this study were organoleptic test(texture, taste, color, and aroma), physical test (thickness and rendement value, and folding test), proximate composition (the content of water, protein, and crude fiber), and the total aerobic microbes (APC).The results showed that the best nata produced  was processed by using 100% seaweed filtrate, characterized by the milky white and attractive appearance, nata tasted in accordance to the raw material used, and was very chewy textured. The best nata product was fulfilled the national quality standard (SNI 01-4317-1996) on nata. It contained 49,1% water, 7,4% protein content, and 37,0% crude fiber content; and was grown by 1,6 x 10 total bacterias.Keywords: nata, seaweed, tofuliquid
THE QUALITY EVALUATION OF SMOKE FLAVORED CATFISH (Cryptopterus bicirchis) COMPARED TO TRADITIONALLY SMOKED FISH DURING STORAGE Afrinaldi Hamdi; Edison '; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research aimed to compare the quality of smoke flavored to the traditionally smokedcatfish smoked catfish (Cryptopterus bicirchis). The research was using experimental methodand composed as a randomized block design. There were two smoking methods, those weretraditionally hot smoking and liquid smoking. The liquid smoke used for soaking the fish wasvaried to crude liquid smoke and redistilled liquid smoke. The quality of the smoked fishproducts were evaluated for the value of sensory, water content, value of pH, content of totalacid, content of total phenol, and TPC. The result showed that the quality of all smoke catfishproduct could be stored for 30 days at room temperature. At the first day before storage, thevalue of the appearance was 8,8, the value of the odor was 8,7, the value of the flavor was 8,8,and the value of the texture was 8,8. The chemical characteristic showed that the content ofmoisture was 14.38 %, the pH value was 6.7, content of the total acids was 3.75%, content of thetotal phenols was 0.97 ppm, and the TPC was 3.65 cfu/g. However, up to the end of the storage,the ptoduct of traditionally smoked catfish was indicating the highest quality, showed by thehighest sensory value of the product at the end of storage. The value of the appearance was 6,8(the surface appearance was intact, tidy, the color was getting dim), the value of the odor was 7,1(the specific smell of smoke started dwindling and bad odor compounds started to smell), thevalue of the flavor was 6,6 (the savory flavor and the specific flavor started dwindling, bad flavorcompounds started to taste), and the value of the texture was 6,8 (the texture started fragile andsomewhat moist).Key Word : crude liquid smoke, Cryptopterus bicirchis, hot smoking, liquid smoking, redistilledliquid smoke
THE COMPERATIVE STUDY OF THE QUALITY OF GRILLED CATFISH (Pangasius hypophthalmus) Raja Tayib; N Ira sari; Tjipto Leksono
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 study aimed to determine the differences in the quality of grilled catfish with different ingredients. The treatments consisted of coconut shell fuel (A), coconut shell charcoal fuel (B). The parameters observed were pH, total phenol test, and total acid test. Based on the research results, it can be concluded that grilled catfish with different fuels have a significant effect on the total phenol value and the total acid value. The best treatment from the research results was grilled catfish using coconut shell charcoal as fuel with an average value of pH (6.4), total phenol (8.97 ppm), and total acid (0.57%). Keywords : Catfish, Coconut shell charcoal, Grilling fish 
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