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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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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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THE EFFECT OF DIFFERENT KIND OF LIQUID SMOKE MATERIALS ON THE QUALITY OF SMOKE FLAVORED CATFISH (Cryptopterus bichircis) Hindam Sabbah; Tjipto Leksono; Sumarto '
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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The study aimed to observe the effect of different kind of raw materials of liquid smoke on the quality of smoke flavored catfish (Cryptopterus bichircis). The experimental was designed as completely randomized design (CRD). The treatment was soaking catfish into different kind of solution of liquid smoke, namely liquid smoke pyrolyzed from rice husk (A1), oil palm midrib (A2), and coconut shell (A3). The catfish were soaked into the liquid smoke at a concentration of 6% for 60 minutes. Parameters to evaluate the quality of smoke flavored catfish produced were the sensory value of appearance; smell; texture; and taste, proximate composition, the content of total phenol, total acid, and pH values. The results showed that the different kind of smoke source was indicating significant effect on aroma, but not on appearance, flavor, and texture of the smoke flavored catfish. The chemical characteristics were significantly affected on the pH value and the content of total phenols, but not significantly affected on water content and the content of total acid. Based on the results of the study concluded that the best treatment was the using of the raw material of liquid smoke coconut shell (A3) which have the characteristics of smoked fish with 7.00, flavor at 7.61, texture at 6.71, and aroma at 7.29 and containing a total phenol of 5.28 ppm and pH. 4.63.Keywords: catfish smoked flavor, coconut shell, palm fronds and rice husks.
THE EFFECT OF DIFFERENT AMOUNT OF SALT ADDED ON THE QUALITY OF TILAPIA FISH(Oreochromis niloticus)BEKASAM Nahot Tua Sitohang; N Ira Sari; Tjipto Leksono
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 aimed to observe the influence of the addition salt at the different concentrations on the quality of tilapia fish (Oreochromis niloticus) bekasam. The research method used was experimentalcomposed for non factorial complete randomized design (CRD). The treatment conducted was the addition salt at the different concentrations (5%, 10%, 15%, and 20%) in fish fermentation to produce bekasam. Parameters used in the study were sencory evaluation, pH, salt content, total plate number of bacteria, and total of lactic acid bacteria. The results showed that the highest quality of bekasam wasproduces by the addition of salt at concentration 15% of the fish weight. It was indicated by the highest organoleptic value, showed by the score of appearance (6.0) with interesting characteristics and brownish color, taste (6.1) with specific and typical tasteof fermented fish, odor (6.6) with the specific and typical taste of fermented fish odor, and distinctive features of texture (6.6) with chewy and solid textured. The chemical characteristics of the best bekasam were showing the calue of pH 4.64 and the content of salt 0.87. Meanwhile, the characteristics of microbiology were showing the total aerobic bacteria 2.2 x 104Cfu/ g and total lactic acid bacteria 3.5 x 105Cfu/ g.Keywords : Bekasam, Fermentation, Oreochromis niloticus, Salt
SENSITIVITAS BAKTERI SALMONELLA SP. DAN ESCHERICHIA COLI YANG DIISOLASI DARI IKAN JELAWAT SEGAR (Leptobarbus hoeveni) TERHADAP LARUTAN ASAP CAIR Marta Ariadi; Sukirno Mus; Tjipto Leksono
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.
A COMPERATIVE STUDY OF MACKEREL TUNA AMPLANG WITH ADDITION OF SEAWEED FLOUR (Eucheuma cottonii) Weni Kurnia Sari; 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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ABSTRACTSeaweed flour has a high dietary fiber content which is good for food production. This study aims to determine the differences in levels of fish amplang (mackerel tuna) fiber added and without addition to seaweed flour. The research method was carried out experimentally by comparing the fish amplang with the addition of 1% seaweed and without the addition of seaweed flour. The results showed that the addition of seaweed flour gave a significant difference to the value of fish amplang fiber. The fiber content of fish amplang with the addition of seaweed flour reached 5.79% and without the addition of seaweed, flour was 2.64%.Keywords: seaweed flour, Eucheuma cottonii, mackerel tuna, fish amplang
THE ADDITION OF BANANA BUD (Musa paradisiaca normalis) IN THE FLOSS FISH OF CAT FISH (Clarias gariepinus) Yefri Mufti; N. Ira Sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was aimed to evaluate the effect of banana budsuplementation to the quality of shredded catfish (Clarias gariepinus). The methodused was experimental, composed as non factorialcompletely randomized design (CRD).The treatment was the addition of banana bud into the shredded catfish, whichwas varied at 4 levels, namely: 0 % or original shredded catfish as the control(A0), addition of banana bud 25% (A1), 50% (A2) and 75% (A3) for 10 tones fishmeat each. The parameters used were organoleptic evaluation and proximatecomposition. The result showed that the addition of banana bud 75% (A3) into thefish meat was producing the best shredded catfish, characterized by the goodappearance with the brown-grey colour; have special good taste of shredded fish;fluffy fiber, soft and dry textured; and more tasty flavor. The product contained6,89% moisture, 26,25% protein, 27,19% fat, 6,31% ash, and 2,57% fiber.Keyword: banana bud, catfish, shredded fish,
THE EFFECT OF SUBSTITUTION OF WHEAT FLOUR TO SEAWEED FLOUR (Eucheuma cottonii) ON THE QUALITY OF PIE CUP DURING COLD STORAGE (50C) Laura Armanda; Syahrul Syahrul; 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 This study aimed to determine the effect of substitution of wheat flour to seaweed flour (Eucheuma cottonii) with various concentrations on the quality of pie cup during cold storage.The research method used was a non factorial randomized block design (RBD) with 6 levels, namely: seaweed flour F0 (0%), F20 (20%), F40 (40%), F60 (60%), F80 (80%), and F100 (100%).Meanwhile, as a block was the storage time, namely 0, 7, 14, and 21 days.The results showed that the substitution of seaweed flour 20% (F20) gave the best results with the characteristics of intact appearance, neat, bright brown color (8.0), specific aroma of pie cup (6.9), savory taste (7.8),and crunchy texture (7.8) with a moisture content value of 1.84%, fiber content 0.12%, and a total plate number of 2.95 x 103 cfu/g for 14 days of storage.Keywords: Seaweed, Flour, Pie skin
THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN CORNCOB (Zea mays L) LIQUID SMOKE AT ON THE QUALITY OF SMOKED CATFISH (Pangasius pangasius) Afrizal Riandi; Mirna Ilza; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research had been conducted in April 2015 in purpose todetermine the effect of varied concentration of corncob liquid smoke and soakingtime on the quality of smoked catfish (Pangasius pangasius). The method used inthis study was experimental, designed as Completely Randomized Design (CRD)and composed factorially 3x2. The catfish was eviscerated and then soaked in asolution of corncob liquid smoke at different concentration 4% (K4), 6% (K6) and8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then driedusing an oven at the temperature of 55o C for 12 hours. The quality parametersused were the characteristic of organoleptic, water content, total phenols, totalacids and pH values. The results showed that the differences of concentration andsoaking time in a solution of liquid smoke affected significantly on the quality ofsmoke catfish as show on the score of the appearance, total acids and pH values,but not significantly affected on the score of the texture, odor, taste, water contentand total phenols. The best quality of smoke flavored catfish is produced bysoaking the catfish in a solution of corncob liquid smoke at concentration 6-8%for 2 hours. The characteristics of smoke flavored catfish were showing cleansurface of the meat, neat, and attractive colors (golden yellow). The smoked fishhad the specific odor of smoked fish, delicious taste and distinctive flavor ofsmoked fish, less salty, and a compact and soft texture of the meat. The smokeflavored catfish contained the water 12,88-9,14%, total phenols 0,15-0,21 ppm,total acids 3,73-5,20 and pH value 5,38-5,98.Keywords: liquid smoke, Pangasius pangasius, corncob, solution concentration,soaking time
THE EFFECT OF THE FILLET THICKNESS ON THE SMOKED TUNA (Euthynnus sp.) FILLET QUALITY AND STABILITY DURING STORAGE IN COLD TEMPERATURE (5 ± 2 0C) Ansyor Refinal Fadilah Nasution; Tjipto Leksono; Bustari Hasan
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             This study aimed to determine the effect of thickness on the quality and stability of smoked tuna (Euthynnus sp) fillet during storage in cold temperature (5 ± 2 oC). The treatment conducted was immersing tuna fillet in a liquid smoke solution at a concentration of 4% for 60 minutes at varied thickness (1, 1.5, and 2 cm) and then stored them in a refrigerator for 0, 2, 4, and 6 days. The results showed that the thickness of tuna fillet had an effect on the organoleptic value (appearance and odor), chemical value (pH and TMA) and also the total bacteria number (TPC). The best quality of the liquid smoked tuna fillet was shown by the thickness of 1.5 cm. After stored for 4 days, the best quality tuna fillet was also showing the highest value of appearance at 6.5, with the characteristics of white meat and red meat is less bright, clean, neat, not damaged; the value of odor 6.6, characterized by the specific smoky aroma; and the value of texture 6.4 with characteristics quite elastic, slightly soft and compact. The chemical characteristics was showing the value of pH 6.1, Trimethylamine 2.97 mgN / 100g, water activity 0.74, and the total number of bacteria 9,4x103 cfu/g, after stored for 6 day.Keywords: fillet, thickness, cold temperature (5 ± 2 0C)
PSYCHOCHEMICAL AND SENSORY CHARACTERISTIC OF JELAWAT FISH MEAT (Leptobarbus hoevenii) FROM DIFFERENT SIZES Adi Putra Silaban; Bustari Hasan; 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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This research aims to evaluation and compared chemical proximate composition, amino acid and fatty acid, jelawat fish from different sizes small (400-500 gr), medium (700-800 g), and large (1000-1100 g). Jelawat fish used is 27 from cage in Kampung Jelawat, Kampar. Value of jelawat fish was evaluation, value of edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid. The research was showed that appearance, odor, edible portion, processing waste was not different between fish size. The highest flavors, texture is found in large sizes fish. The highest water holding capacity is found in medium size fish then large size fish and small size fish. Water content and ash content from large size fish was highest, then followed in a row by medium size fish and large size fish. The protein content of medium size fish is higher than small size fish and large size fish. The highest amino acid is found in large size fish followed by small size fish and medium size fish. The highest fatty acid is found in small size fish followed by medium size fish and large size fish.Kata kunci : Leptobarbus hoevenii, psychochemical and sensory, from different sizes.
APPLICATION OF LIQUID SMOKE RAMBUTAN ON WOOD FISHERY PRODUCTS CATFISH (Pangasius hypopthalmus) SMOKE COMMUNITY XIII KOTO KAMPAR Vella Srinovita; Sukirno Mus; 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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The aim of this study was to develop science and technology for the public to provide information on the quality of smoked fish that are processed using traditional liquid smoke and fumes. The use of liquid smoke and fumes traditionally expected to be an alternative curing methods that are environmentally friendly, pose no danger carcinogens, as well as producing good quality smoked fish. The study uses the completely randomized design (CRD).The treatment is traditionally smoked catfish (At), catfish pyrolysis liquid smoke (Ap) and cathish liquid smoke destillate (Ad) to repeat 3 times.Results of research conducted on smoked catfish with different curing that panelists preferred the rough catfish liquid smoke (pyrolysis). Based on organoleptic assessment (fine aroma, taste and texture), catfish with AP treatment has the best quality compared to other treatments with such characteristics intact, clean, brown, shiny very specific kind. Less fragrant aroma, smell smoke enough without additional intrusive. Taste and less savory. Dense texture is compact, dry, tightly categorized between good tissue and meet (SNI.2725.1: 2009) as well as chemical assessment protein content, ash content and moisture content are also the best value while nilaipH AP treatment and total phenol best value, namely the treatment of AD.Keyword : Liquid smoke, Catfish, Quality
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