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Tjipto Leksono
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CHEMICAL QUALITY CHANGES AND THEIR CORRELATION TO THE SENSORY QUALITY OF SMOKED CATFISH (Hemibagrus nemurus) STORED AT ROOM AND CHILLING TEMPERATURES Umi Habibah; Bustari Hasan; 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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This study was intended to evaluate chemical quality changes of smoked catfish during storage and their correlation to sensory quality values. One hundred fish which was taken from fish culture pond in Sungai Paku were hot-smoked at 60-100oC. The smoked fish was packed in plastic bag and stored at room (28±1 oC) and chilled temperature (5±1oC) for 42 days. Changes in chemical and sensory quality were evaluated; and the values were compared. TVB, TBA, FFA and PV value of smoked fish increased during storage; and the smoked fish stored at room temperature increased faster than that stored in chilling temperature. The sensory quality value however decreased during storage. The sensory quality value of smoked fish stored at room temperature decreased faster than that stored in chilled temperature. Based on the sensory quality value, the smoked fish stored at room temperature was rejected after 14 days, and chilled temperature after 35 days. The correlation value of TVB, TBA, FFA and PV with sensory value of smoked fish stored at room temperature was 0,92; 0,97; 0,96; 0,94 respectively; and chilled temperature was 0,93; 0,87; 0,91; 0,93 respectively.Keywords: Quality, room and chilling temperatures, shelf life, smoked catfish (Hemibagrus nemurus)
THE EFFECT OF DIFFERENT BINDING MATERIALS ON THE QUALITY OFSMOKE FLAVORED CATFISH (Pangasius hypophthalmus) NUGGET DURING STORAGE AT COLD TEMPERATURE (5 ± 2ºC) Roy Saputra Situmorang; N. Ira Sari; 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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ABSTRACTThis study was aimed to determine the effect of different binding materials added on the quality of on the quality of smoke flavored catfish (Pangasius hypophthalmus) nugget during storage at cold temperature (5 ± 2 ºc). The method used was an experimental method. The research was designed for a Randomized Completely Blocked Design (RCBD). The treatment factor was consisting of 3 kinds of binding materials, namely the addition of tapioca flour (Ta), wheat flour (Te), sago flour (Sa). As a block was the storage time of the smoked flavor catfish nugget at cold temperature (5 ± 2 ºC) for 0 day (as a control treatment), 7 days, and 14 days. The parameters observed were total bacteria plate count (TPC), the growth of Staphylococcus aureus bacteria, pH value, water content, and sensory evaluation (appearance, smell, taste and texture). The results showed that the wheat flour was the best binding material, indicated by the total bacteria plate count of 4.3 x 104Cfu / g, Staphylococcus aureus was counted 7.5 x 102 Cfu/ g), pH value 4.8, water content 30.1%, and the value of sensory evaluation were appearance at 5.0, odor at 4.7, taste at 5.2, and texture at 5.1 during storage for 14days at cold temperature (5 ± 2 ºC).  Keywords: Binding,catfish nugget,cold storage, quality.
PENGARUH PERBEDAAN KONSENTRASI DAN LAMA PERENDAMAN LARUTAN KULIT KAYU MANIS (Cinnamomum zeylanicu) TERHADAP DAYA SIMPAN IKAN KEMBUNG (Rastrelliger kanagurta) SEGAR Joslin Sirait; N. Ira Sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman larutan kulit kayu manis terhadap daya simpan ikan kembung segar.Metode yang digunakan adalah metode eksperimen yaitu melakukan perendaman ikan kembung segar dengan larutan kulit kayu manis.Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial dengan 2 taraf perlakukan yaitu konsentrasi larutan kulit kayu manis yaitu K1(10%) dan K2(15%) dengan lama perendaman yaitu L1(15 menit) L2(30 menit), L3(45 menit) dan L4(60 menit).Berdasarakan hasil penelitian dapat disimpulkan bahwa perlakuan perendaman ikan kembung dalam larutan kulit kayu manis 15% dengan lama perendaman 60 menit (K15L60) adalah perlakuan terbaik, karena secara sensoris mampu mempertahankan daya simpan ikan kembung segar tersebut selama 18 jam, sedangkan berdasarkan nilai TPC dan TVBmampu mempertahankan masa simpan ikan kembung segar selama 12 jam. Kata Kunci: Rastrelligerkanagurta, kulitkayumanis,konsentrasi, dayasimpan
CHEMICAL CHARACTERISTICS OF PYROLYSIS LIQUID SMOKE SOME TYPES OF WOODSMOKE Juwita S; Bustari Hassan; 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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Liquid smoke can be used to preserve and add to the taste of food. The quality of liquid smoke is determined by the type of wood smoke used. This study aimed to evaluate the yield and chemical composition of the liquid smoke made from wood kandis, wood Laban, Ubar wood and coconut shell. The fourth type of timber is made of liquid smoke with condensation method using a pyrolysis. Parameters danalisis consists of the chemical composition of wood, the yield of liquid smoke, phenols, acids, pH, carbonyl and antioxidants. The results showed that wood Laban has a higher value on the total carbonyl is 15:43% and the value of the antioxidant is 84.26%.Keywords: Liquid Smoke, preserve, wood Laban, total carbonyls, antioxidants.
APPLICATION OF LIQUID SMOKE FOR SMOKE FLAVORED FISH (Cryptopterus bicirchis) PROCESSING Ade Novaria Siska; Tjipto Leksono; Edison '
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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The research was aimed to determine the good kinds of firewood as smoke liquid material for producing smoke flavored catfish (Cryproterus bicirchis) mostly preferred by consumers. The method used was experimental and composed as completely randomized design (CRD). The treatments were the used of different liquid smoke to produce smoke flavored catfish. The liquid smoke was pyrolyzed from different kinds of firewood, namely: laban wood (Vitex pubescens), rubber wood (Hevea brasiliensis), coconut shell (Cocos nucifera), and coconut fibers. The smoke flavored catfish produced were evaluated for the consumer preference assessed by hedonic test and the characteristic of physico- assessed for the content of moisture, total acid and total fenol, and the value of pH. The results showed that the best kind of firewood used for smoke material of liquid smoke was distilled laban wood because it had the highest score of aroma 7.7, existence 7.7, flavor 7.5, and texture 7.6 but not significantly different to those exposed on coconut shell. It was containing 0.8 ppm of total phenols, 0.4 % of total acid and pH value 6.2. Thus, the diminishing availability of laban wood in the nature could be replaced by the coconut shell as a biomass of agricultural waste.Keywords: coconut shell, Cryproterus bicirchis, laban wood, liquid smoke.
Study on the Consumer Acceptance to theSmoke Flavored Steak (Fillet) White Snapper Fish Enrawana Putri Purba; 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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The research was purposed to determine the effect of different concentrations of soaking liquid smoke on consumer acceptance to the smoke flavored steak (fillet) white snapper fish. The method used was experiment and composed ascompletely randomized design. The treatment factor was soaking steak/ fillet into solution of liquid smoke at different concentrations, namely: 0 % as control (Sa0) 3% (Sa3) and 6% (Sa6) for 1 hour then grilled. Parameters used were organoleptic value, total number of bacterial colony, pH, content of acids and phenols, and the proximate composition. The results showed that the best treatment of soaking fish into liquid smoke at concentration of 3% (Sa3) wasresulting to the highest consumer acceptance to the smoke flavored steak (fillet) white snapper fish produced. The characteristics of the best product were interesting golden brown colored, distinctive aroma of liquid smoke but not too strong, tasted very delicious and typical of the smoke, and the texture was compact and solid, with total number of bacterial colonies of 6.6X104cfu/g, pH of 6.64, content of acids2.09%, phenols of 4.35%, and contained moisture of 61.4%, protein of 28%, and fat of 4.2%.Keywords :Lates calcarifer, liquid smoke, snapper fish, steak (fillet)
EFFECT OF VARIED KINDS OF SMOKE SOURCE MATERIAL ON THE QUALITY OF SMOKED CATFISH (Pangasius hypophthalmus) Ahmad Arif; Sukirno Mus; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted in December 2014. The purpose of this study was to determine effect of varied kinds of smoke source material on the quality of smoked catfish (pangasius hypophthalmus). There are three kinds of smoke source materials used for smoking catfish, namely: coconut shell and coconut husk, the mixture coconut shell and husk. The parameters used to measure the quality of the smoked catfish are sensory value, the content of total acid and total phenols, water content and pH value. The results showed that the use of different kinds of smoke source materials significantly affected to the appearance and taste value, total phenols, and the pH value, but did not significantly affect to the value of the texture and smell, moisture content and the content of total acids. The use of smoke source mixture of husk and coco shell is the best treatment, showed by the highest sensory value, those are consistence 7.6, texture 7.8, odor, 7.6 smell and taste 7.7. It means that the smoked fish is shiny and intact, has dense and compact texture, distinctive odor of smoked fish and have a good characteristic flavor of smoked fish. Catfish smoke contained total phenols 15.78 ppm, total acid 21.15 %, water content of 30%, and pH value 7.22.Keywords: Fish smoking, smoke source, catfish, coco husk and shell.
PENGARUH PERBEDAAN LAMA PENGASAPAN TERHADAP MUTU IKAN BAUNG (Hemibagrus nemurus) ASAP SELAMA PENYIMPANAN VAKUM PADA SUHU DINGIN Santa Monika; Bustari Hasan; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAKTujuan penelitian ini adalah untuk mengkaji pengaruh lama pengasapan terhadap masa simpan dan perubahan kimia dan sensoris selama penyimpanan.Sampel ikan baung yang berukuran 250 gram perekor diperoleh dari hasil tangkapan di sungai Kampar, di desa Sungai Paku, Kampar.Ikan baung yang diasapi dengan lama pengasapan berbeda dengan suhu 50-70°C.perlakuan dalam penelitian ini adalah lama pengasapan yang berbeda yaitu: 4 jam (L4), 5 jam (L5), 6 jam (L6), 7 jam (L7). Selanjutnya ikan baung asap dikemas secara vakum dalam kantong plastic dan disimpan dalam refrigerator pada suhu dingin (5±1°C) untuk diamati pada hari pertama, 5 hari dan 10 hari. Parameter yang diukur meliputi mutu sensoris (kenampakan, bau, dan tekstur), analisis kimia (TBA), dan analisis mikrobiologi (TPC). Berdasarkan parameter yang diuji terhadap ikan baung asap dengan lama pengasapan yang berbeda maka diperoleh perlakuan terbaik dari setiap penyimpanan mulai hari ke-0 sampai hari ke-10 adalah perlakuan lama pengasapan 7 jam (L7) karena selalu mempunyai nilai tertinggi. Semakin lama waktu pengasapan, maka semakin tinggi nilai sensorisnya sedangkan nilai TBA dan TPC semakin rendah. Lama pengasapan yang berbeda berpengaruh nyata terhadap nilai sensoris, TBA, dan TPC ikan baung asap. Hasil terbaik dari nilai sensoris diperoleh dari perlakuan lama pengasapan 7 jam. Hasil terbaik TBA diperoleh dari lama pengasapan 7 jam (4,20 mg malonaldyhide/kg) pada penyimpanan hari ke-0 (4,28 mg malonaldyhide/kg) pada penyimpanan hari ke-5 (4,27 mg malonaldyhide/kg) pada penyimpanan hari ke-10. Hasil terbaik TPC diperoleh dari perlakuan lama pengasapan 7 jam (1,0x103cfu/g) pada penyimpanan hari ke-0, (6,3x105cfu/g) pada penyimpanan hari ke-5, (2,2x106cfu/g) pada penyimpanan hari ke-10. Pada hari ke 5 ikan baung asap hasil dari semua perlakuan sudah busuk dan ditolak.Kunci : Hemibagrus nemurus, Ikan asap, lama pengasapan, penyimpanan
THE EFFECT OF CINNAMON BARK (Cinnamomum burmanni) SUBMISSION ON THE QUALITY OF SMOKED EEL (Monopterus albus) DURING THE STORAGE Muhammad Cholik Indriyanto; Dewita Buchari; 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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This research aims to see the effect of cinnamon bark submission on the quality of smoked eel during the storage. The method used in this research is experimental method. A random block design was implemented with three different treatments, they were: K0 (without cinnamon solution), K10 (with 10% of cinnamon solution), K20 (with 20% of cinnamon solution) added with salt as much as 2.5% in 30 minutes. They were kept in the room temperature for 28 days and with observation in day 0, day 7, day 14, day 21, and day 28, so the experiment unit was 3x5=15 times. The parameter examined was organoleptic (appearance, texture, aroma, taste) and chemical test (water, fat, peroxide number) along with microbiology test (total mold colonies). The result of this research showed that by soaking the cinnamon bark submission, it did not give significant effect on the appearance, taste, and texture with the accuracy level 95%. On the other hand, it gave significant effect on the chemical test (peroxide number test) and microbiology test (total mold colonies) with the accuracy level 95%. The submission of 10% cinnamon solution was the best treatment of all as its smoked eel quality had bright and shiny color. Until the final day of the storage or in day 28, those three kinds of smoked eel products were not overgrown by mushroom.Key Words: cinnamon bark, eel, smoke liquid
THE EFFECT OF THE ADDITION OF KECOMBRANG (NicolaiaspesiosaHoran) EXTRACT ON THE QUALITY OF SMOKED CATFISH SELAIS (Cryptopterusbicirchis) Muhammad Hambali; Sukirno Mus; 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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The research was aimed to determine the effect of addition of kecombrang (Nicolaiaspeciosa Horan) extract at varied concentration on the quality of the smoked catfish selais (Crytopterusbicirchis). The research was used experimental method and composed as randomized block design (RBD). The treatment was addition of  kecombrangextract into the fish meat at different concentration, consisting of 4 levels, namely: catfish selais without the addition of kecombrang extracts (K₀), catfish selais with addition of kecombrang extracts 3% (K3), catfish selais with addition of kecombrang extracts 6% (K6) and catfish selais with addition of kecombrang extracts of 9% (K9). The smoked catfish products then were stored for 0 days, 15 days, 30 days and 45 days at room temperature. The results showed that the different concentrations of the kecombrang extract solution highly significantly affected to the organoleptic value (appearance, taste, aroma and texture), moisture content, total phenol, total acid, pH, antioxidant activity of the smoked catfish produced,  but significantly affected to the value of TBA. The highest quality of the smoked catfish was produced by the control treatment, which was without kecombrang added (K0) as indicated by the highest value of organoleptic characteristics. The smoked catfish selais was appeared intact, clean, brown, shiny specific types, smelt distinctive aroma of smoked fish, tasted good and tasty, and textured intact, clean, brown, shiny specific species.  The smoked catfish contained water of 32.46%, total 1:15 ppm phenol, 4.73% total acid, pH 6.86, TBA 4.02mg/kg, and antioxidants 62.81%.     Keywords: Crytopterusbicirchis, Nicolaiaspeciosa, kecombrang extract, smoked catfish
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