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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 ADDITION OF PAPAIN ENZYME ON THE QUALITY AND CHARACTERISTICS OF FRESH-WATER SCALLOP (Pilsbryconcha exilis)SAUCE Jansen D P N Daeli; Tjipto Leksono; N. Ira Sari
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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Abstract

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 CHEMICAL AND SENSORYCHARACTERISTICS AND THE SMOKING YIELD OF SMOKED CATFISH (Hemibagrusnemurus) PROCESSED AT DIFFERENT SMOKING TIME Nurma Yunita; 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 study aimed to evaluate the chemical, sensory and smoking yields of cultivated catfish (Hemibagrus nemurus). The samples were the catfish at the weight of 250 gs/eachobtained from thecultivation cagesin. Kampar River in the village of Sungai Paku in the Regency of Kampar the Province of Riau. The catfish were smoked in relatively low smoking temperature in between 50-70 C for different smoking time, namely: 4, 5, 6, and 7 hours. The smoked fish were observed for their smoking yield, chemical and sensory quality. The results indicated that the highest value of smoking yield was found in the catfish smoked for 4 hours (75%), followed by those smoked for 5 hours (65,33%), 6 hours (56,66%) and 7 hours (43,46%). The highest content of fat (11,72%) and water (50,61%) were found in 4-hour smoked catfish. The highest protein content (50,59%), as well as ash content (2,47%), were found in the catfish smoked for 7 hours. Overall, the highest score of sensory value of the smoked catfish was shown by the 7 hours smoking time, at average score of (8.10), and significantly different to catfish smoked for 4 (7,07), 5 (7,44), and 6 hours (7,91).Keywords: Chemical value, Hemibagrus nemurus, sensory value, smoked fish, smoking yield
The Effect of Vacum and Nonvacum Packaging System on the Smoke Eel (Monopterus albus) added With Lemongrass (Cymbopagon citratus) Stored at Room Temperature (29 ± 3⁰C) Arif Jaso Sajiwo; 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 aimed to observe the different of vacum package system and nonvacum on the smoke eel (Monopterus albus) quality added with lemongrass stored at room temperature. The research method used was comparative experiment between vacum package and nonvacum package and the data collected were analyzed by using T test. Smoke eel evaluated with organoleptic, water content analysis, TBA and staphylococcus aurerus bacteria. The result showed that best organoleptic score appearance (2,33), aroma (2,25), texture (2,19) and taste (2,14) on vacum smoke eel which had lowest water content value ( 24,92%) and best TBA value (1,47%). Staphylococcus aurerus bacteria was not found on smoke eel.Keywords: Monopterus albus, nonvacum, smoke eel, vacum
Characteristic of Redistilled Liquid Smoke Pyrolized from Different Type of Wood as A Natural Preservative for Fishery Products Wantan Nainggolan; Tjipto Leksono; Sumarto '
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 was purposed to observe the characteristic of distilled liquid smoke pyrolized from different types of firewood as a natural preservative for fishery products. The firewood as the main material for producing liquid smoke were kandis (Garcinia xanthocymus) wood, laban (Vitex pinanta) wood, ubar (Eugenia sp) wood and timah (Elaeo sp) wood. The pyrolysis of each type of firewood was producing 35% - 43% liquid smoke. The liquid smoke was then purified by using distillation method and was analyzed for their physico-chemical characteristics and inhibition test of bacterias Staphylococcus aureus, Escherichia coli dan TPC. The results showed that the distillation of crude liquid smoke was yielding 89-92% pure distilled liquid smoke. The distilled liquid smoke contained about 1.54-3.31% phenols, 8.96-10.66% acids, and 11.40-21.15% carbonyl. They had the capacity of antioxidant activity around 93.95-94.56%, while the result of disk diffusion susceptibility test to bacteria showed that the liquid smoke can inhibit the growth of bacterias at the lowest concentration of 3.13%.Keyword : antioxidant, distillation, liquid smoke, pyrolized, purification
CHARACTERISTICS CHANGES OF HOVEN’S CARP FILLET (Lepobarbus hoevenii) DURING FROZEN STORAGE Riana Silalahi; 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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ABSTRACTThe aim of this research was to evaluate sensory and physicochemical quality change of fish fillet during frozen storage. Fish sample, 800-1000g in size were taken from cage culture in Ranah County, Kampar. The fish was transported to Fish Processing Technology Laboratory, filleted, washed and stored in freezer      (-20o) for 40 days. Sensory analysis, TBA, TVB, drip loss and water holding capacity were made every 10 days along storage. During storage, sensory scores, TBA, TVB, drip loss and water holding capacity changed from 9.0-7.3, 0.005-0.334 malonaldehyde/kg, 5.36-21.36 mgN/100g, 4.16-10,40%, 83.61 - 82.35%, respectively. Based on 5 as unacceptable score, fish fillets were considered acceptable up to the end of storage. Sensory scores, TBA, TVB, drip loss and water holding capacity were highly correlated to storage time with correlation value (r) -0.9406, 0.9717, 0.9924, 0.9923, -0.9830, respectively.Keyword :Leptobarbus hoevenii, physicochemical, sensory, frozen storage
ISOLATION AND CHARACTERIZATION OF LACTID ACID BACTERIA IN CINCALOK REBON SHRIMP (Acetes eryhraeus) MADE USING THE METHOD BACKSLOPPING Yumna Ramadani; Tjipto Leksono; Dian Iriani
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               The purpose of this study was to obtain isolates of lactic acid bacteria from cincalo, and to determine the craracteristics of lactic acid bacteria contained in the fermentd cincalok product. The benefit of this research is to provide informatin regarding the isolation and characterization of lactic acid bacteria from cincalok rebon shrimp. The method used in this research is descriptive, namely isolating and characterizing lactic acid bacteria in cincalok fermented products. The concentration of the culture substrate was C0% treatment with 0g culture substrate, C10% with 25g culture substrate, C15% with 37,5g culture substrate, C20% with 50g culture substrate. The parameters observed in this study were PH value, BAL isolation, morphological test (gram stain and motility test), physiological trait test (proteolytic activity test), sensory tes (appearance, texture,,aroma, and taste). The results of this study were obtained PH values with an avarage of 4.53, 4.17. 4.03. and 3.87. and from the isolation carried out, it was obtained 7 bacterial isolates isolated from the fermentation of rebon shrimp cincalok with the backslopping method. In testing the morphological properties of rebon shrimp, gram positive was found, hile in the motility test the seven isolates were non-motile. The proteolityc test on rebon shrim cincalok showed the formation of aclear zone that occurred in the isolates. Sensory test results with the C20 treatment with a visual value of 7.77, a texture value of 7.67, an aroma value of 8.03, and a taste value of 7.20. it can be seen that the C20 treatment was more acceptable to the panelis with the criteria of attaractive appearance, neutral pink color, fresh sour and salty taste of fermented cincalok, and very dense texture, slightly chewy.Keywords: Keywords: Substrat, BAL, Cincalok, Isolation
COMPARISON OF SENSORIC QUALITY CHARACTERISTICS OF CATFISH FILLETS (PANGASIUS HYPOPHTHALMUS) SMOKED WITHMETHOD HOT SMOKING AND LIQUID SMOKE Dya Surya Rantika; Bustari Hasan; Tjipto Leksono
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 The aim of this study was to evaluate the sensory quality of catfish fillets smoked by hot smoking (90-100oC) and liquid smoke from coconut shells. Catfish samples weighing 900-1000 grams were obtained from the Arengka Morning Market. Fish filleted, washed and smoked using hot smoking and liquid smoke methods. Parameters analyzed by sensory quality analysis (appearance, aroma, taste and texture). The results showed that the sensory quality values, namely the appearance, aroma and texture of smoked catfish fillets with hot smoking were lower than those of liquid smoke, while the taste for hot smoking was higher, with successive values, appearance of 5.80 (relatively dark color and less brilliant) and 7.80 (brown and brilliant yellow): aroma value 7.42 (smoked fish smell less typical) and 8.20 (typical smoked fish smell); taste value of 8.17 (strong smoked fish distinctive taste) and 7.98 (typical soft smoked fish taste); texture value 7.34 (less soft/clay) and 8.38 (soft and firm)  Keywords: Catfish fillets , smoking method, liquid smoking 
KEMUNDURAN MUTU IKAN TONGKOL (Euthynnus affinis) SEGAR DI PASAR MODERN DAN TRADISIONAL KOTA PEKANBARU Dian Destari; 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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ABSTRAKIkan merupakan bahan pangan yang mudah rusak, sehingga diperlukan cara penanganan yang tepat untuk menjaga kesegaran ikan sejak ikan ditangkap tanpa menggunakan bahan pengawet yang berbahaya. Penerapan prinsip penanganan ikan segar dengan rantai dingin merupakan salah satu cara mempertahankan suhu ikan menggunakan es yang ditambahkan selama proses distribusi dan pemasaran tanpa penambahan bahan pengawet kimia yang berbahaya., baik itu di pasar tradisional maupun pasar modern. Penelitian ini bertujuan untuk memaparkan perbedaan kemunduran mutu serta mengetahui kandungan formalin ikan tongkol segar di pasar modern dan tradisional Kota Pekanbaru. Metode yang digunakan adalah metode survey dan observasi langsung ke pasar modern dan tradisional.Parameter yang diuji adalah analisis formalin, uji ALT dan Escherichia coli. Berdasarkan hasil penelitian tidak terdapat kandungan formalin pada ikan tongkol segar yang berasal dari pasar modern dan tradisional Kota Pekanbaru periode Juni 2017. Pada uji ALT ikan tongkol segar jika dilihat dari rerata, hasil uji yang diperoleh pada pasar modern pukul 08.00 sebanyak 2,7 x 105 koloni/gr, pukul 13.00 sebanyak 3,7 x 105 koloni/gr dan pukul 18.00 sebanyak 4,5 x 105 koloni/gr  sedangkan pada pasar tradisional hasil yang diperoleh pada pengambilan sampel pukul 06.00 sebanyak 1,2 x 105 koloni/gr, pukul 08.00 sebanyak 2,7 x 105 koloni/gr dan pukul 10.00 sebanyak 4,6 x 105 koloni/gr. Sementara itu, Escherichia coli diindikasikan negatif pada ikan yang dijajakan di kedua macam pasar tersebut. Kata Kunci: Euthynnus affinis, kemunduran mutu, pasar modern, pasar tradisional
Pengolahan snack ikan patin sebagai cemilan sehat di Kelurahan Rumbai Bukit Kecamatan Rumbai Kota Pekanbaru N Ira Sari; Dian Iriani; Bustari Hasan; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 1 (2019): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.1.663-669

Abstract

This catfish is a fish that is being cultivated in Pokdakan, Rumbai Bukit village, Rumbai DIstrict, Pekanbaru City, with production of 3-6 tons per harvest. To overcome the abundance of production and extend the shelf life, a diversified processing of fishery products is carried out in making snacks. The purpose of this community service is to provide the ability and practical skills to the community of Rumbai Bukit Village Pekanbaru in making snacks of various flavors of catfish with high nutritional value so that they can increase fish protein consumption for family members and are expected to develop it in the form of a household industry or small industry groups in this area so that it can help the family economy. The method used is a method of survey, interview, observation, lecture, discussion and training on processing fish snacks. The results obtained were that the community of Rumbai Bukit Village was very enthusiastic in participating in this training activity. Based on the post test, 95% of the community has been able to make processed fish products in the form of fish snacks both individually and in groups, knowing the product packaging and labeling techniques.
ACCEPTANCE AND SHELF LIFE OF PATIN NUGGET (Pangasius sp.) FORTIFIED WITH MORINGA LEAF FLOUR (Moringa oleifera) Naomi Magdalena Simatupang; Syahrul Syahrul; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTMoringa leaves are leaves that have good nutritional content, Moringa leaves have been scientifically proven to be a source of nutraceuticals in amounts that exceed other plants.Fortification is an effort to improve the nutritional quality of food (food) by adding one or more certain micronutrients to the food. The purpose of this study was to determine the level of consumer acceptance, the best treatment and also changes in the quality of catfish nuggets fortified with moringa leaf flour in cold storage (50C).. The research method used is an exploratory method, namely conducting experiments for fortification of Moringa leaf flour in processing catfish nuggets using four treatments, namely without Moringa leaf flour (0%), Moringa leaf flour (1%), Moringa leaf flour (3%)  and Moringa leaf flour (5%), then each treatment was tested using an organoleptic test and the results were tested descriptively. The results showed that the second treatment was the best formulation and after being tested on the product for 14 days got the best results on day 7, with organoleptic values of appearance (3,68), aroma (3,76), taste (3,6), texture (3,28), water content 50,51 %, total plate number 3,2 x 104 colonies/g and total volatile base nitrogen (TVB N) 0,84 N mg/100 gr. The results of the tests carried out on catfish nuggets fortified Moringa leaf flour have met the quality requirements of fish nuggets according to SNI 7758:2013.Keywords ; cold storage, fish nuggets, moringa leaves, fortification.
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