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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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MAKING LIQUID ORGANIC FERTILIZER WITH DIFFERENT FORMULATION FROM WASTE PATIN FISH INSTAL Rosiska Banjarnahor; Tjipto Leksono; Syahrul Syahrul
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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ABSTRACT            Liquid organic fertilizer is a solution that comes from the decomposition of organic materials derived from plant residues, animal waste, and humans which contain more than one nutrient element. The purpose of this study was to determine the effect of fermentative microbes (EM4) and molasses with different formulations on the fermentation of catfish offal waste (Pangasius sp.) The research method was an experimental method, namely directly with a completely randomized design (CRD) non-factorial with the treatment namely addition of 0 ml (0%) EM4 + 60 ml (30%) Molasses (K1); 60 ml (30%) EM4 + 0 ml (0%) Molasses (K2); 40 ml (20%) EM4 + 40 ml (20%) Molasses (P1); 60 ml (30%) EM4 + 60 ml (30%) Molasses (P2);80 ml (40%) EM4 + 80 ml (40%) Molasses (P3). Parameters observed were pH, sensory form and the total number of lactic acid bacteria. Values that can be concluded the addition of fermentative microbes (EM4) and molasses with different formulations can be concluded that the best value of the length of fermentation is pH (Degree of Acidity) on day 14 with a sensory form of a white layer on the surface, a characteristic odor, and fertilizer that is suitable for use. The resulting product was brownish yellow and the best number of lactic acid bacteria in K2 treatment was 2,08 × 104cfu/g.Keywords: EM4, Liquid organic fertilizer, Molasses
THE EFFECT OF ADDING THE AMOUNT OF DIFFERENT DADIH ON THE ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) BEKASAM Cindi Harta Yuliana; N Ira Sari; Tjipto Leksono
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                  Bekasam is a fermented fish product that has a salty and sour taste. Bekasam which is processed spontaneously is made by adding salt and carbohydrates (white rice). Dadih can be added to increase the number of lactic acid bacteria in the bekasam. The purpose of this research was to determine the effect of increasing the amount of different dadih in tilapia fish bekasam on the organoleptic quality. The method used in this research is exploratory and the results were analyzed descriptively. The treatments included D0 (without addition of dadih), D5 (addition of 5% dadih), D10 (addition of 10% dadih) and D15 (15% addition of dadih). The addition of dadih in sequence gives an odor value of 5.9; 7.9; 7.5; 7.2; taste 5.2; 8.0; 7.5; 6.9; texture 5.9; 7.4; 7.6; 7.7 and appearance 4.8; 7.7; 7.4; 6.5. The panelists liked the tilapia fish bekasam with 5% dadih addition, which was indicated by the characteristic fragrant odor, sour and alcoholic odor typical of the bekasam, the specific taste of the bekasam, salty and sour, chewy, soft texture, soft flesh and attractive appearance, slightly bright yellowish color. Keyword: Bekasam, Dadih, Organoleptic, Tilapia 
Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods Raja Tayib; N Ira Sari; Tjipto Leksono
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.567 KB) | DOI: 10.30997/jah.v7i1.3322

Abstract

This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was  1.75%.Keywords: catfish, coconut shell, grilling, liquid smoke
THE EFFECT OF ADDING LIQUID SMOKE FLAVOR WITH DIFFERENT CONCENTRATIONS ON SENSORIC QUALITY OF CATFISH (Pangasius hypophthalmus) “OTAK-OTAK” Rusdy Tarmizi; Tjipto Leksono; Dian Iriani
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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ABSTRACT          Catfish is one of the leading commodities in the fisheries sector. Fias “otak-otak” is a gel product made from fish meat mixed with tapioca and spices such as salt, sugar, thick coconut milk, garlic, shallots, and pepper. The function of technology for making fish “otak-otak” is as an effort to diversify processed fish products in the form of a gel which is expected to have added value. Liquid smoke is a compound that evaporates simultaneously from a hot reactor through the pyrolysis technique (decomposition with heat) and condenses in the cooling system. Liquid smoke has the main components, namely acids, phenol derivatives, and carbonyls which act as flavoring and color-forming. The purpose of this study was to determine the effect of adding liquid smoke flavor with different concentrations on the sensory quality characteristics of the catfish brains produced. The experimental research method conducted experiments with different types of fish treatment on the quality of pempek, with a non-factorial Completely Randomized Design (CRD) with 4 levels, namely without the addition of 0% liquid smoke (P0), 0.5% liquid smoke addition (P1), and the addition of smoke. 1% liquid (P2), the addition of 1.5% liquid smoke (P3). Calculation of the amount of liquid smoke is calculated from the amount of fish meat. The treatment was repeated 3 times, so the experimental unit was 12 units. The results showed that the effect of adding liquid smoke flavor with different concentrations on the sensory quality of the catfish brains had a significant effect. The best treatment shown from the results of the sensory test was 0.5% (P1) which resulted in the quality of the fish brains being highly favored with a value of appearance of 8.2, aroma of 7.5, taste of 7.8, and texture of 7.8.Keywords: Fish Brains, Flavor, Organoleptic, Liquid Smoke.
THE EFFECT OF DIFFERENT TYPES OF FISH IN THE MAKING OF PEMPEK ON ORGANOLEPTIC CHARACTERISTICS Steven Ridho Pratama; Tjipto Leksono; Syahrul Syahrul
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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ABSTRACTFish is a food source of animal protein which is very useful for health. As a food ingredient, fish has many advantages over other animal protein sources. The purpose of this study was to determine the effect of different types of fish on the processing of pempek on the organoleptic characteristics produced. The experimental research method conducted an experiment with different types of fish treatment on the quality of pempek, with a non-factorial completely randomized design (CRD) with 4 levels, namely PK = no fish, PN = tilapia PL = catfish PP = catfish, then organoleptic test (test quality of appearance, taste, texture and aroma). The results showed that the effect of different types of fish in the pempek processing on organoleptic characteristics had a significant effect on organoleptic characteristics. The best treatment was (PP) with characteristics of golden yellow appearance (7.32), specific aroma of catfish (7.24), very savory taste (7.32), compact solid texture (7.56). Thus, the effect of different types of fish on pempek processing on organoleptic characteristics can be carried out. Keywords: Characteristics, Influence, Organoleptic, Pempek.
CHARACTERISTICS OF THE SENSORY QUALITY OF PATIN FISH (Pangasius djambal) USING DIFFERENT CARBOHYDRATE SOURCES Ayu Wulandari; Tjipto Leksono; Bustari Hasan
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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AbstractCatfish (Pangasius sp.) is one of the freshwater fishery commodities that have high economic value. Catfish rapidly decays, so an alternative is needed to extend its shelf life, such as Bekasam fermented products. Bekasam is traditionally processed with the addition of salt and carbohydrates. Carbohydrates serve as an energy source for lactic acid bacteria. Bekasam was made from fish mixed with salt and carbohydrate sources, then fermented 5, 7 and 9 days. The treatments were different carbohydrate sources consisting of boiled rice (N), roasted rice (B) and roasted paddy (P). The N treatment was better based on its texture (soft texture). Bekasam treatment B was better based on its appearance (attractive yellow appearance). Bekasam treatment P was better based on its aroma (has a unique aroma from roasted paddy).Keywords: bekasam, carbohydrate source, fermentation, organoleptic
OPTIMALISASI USAHA BLADO SNACK MELALUI AHLI TEKNOLOGI DIVERSIFIKASI DAN FORTIFIKASI IKAN PATIN DI BANGKINANG Sukmiwati, Mery; Leksono, Tjipto; Sari, N Ira
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 29, No 4 (2023): OKTOBER-DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i4.48580

Abstract

Hasil dari pelatihan dan penyuluhan pada masyarakat mitra UKM Blado Snack ditemukan beberapa permasalahan yang selanjutnya dicarikan solusinya. Diantaranya, kurang memadainya alat yang digunakan dalam pengolahan, sehingga mengakibatkan terbatasnya jumlah produksi dan sekaligus mengakibatkan terbatasnya jangkauan pemasaran produk Blado Snack. Selain itu, kurangnya pengetahuan dan pemahaman tentang Cara Pengolahan Pangan yang Baik (CPPB-IRT) serta manajemen wirausaha mikro yang terintegrasi. Metode yang dilakukan dalam pengabdian ini adalah kualitatif dengan mengumpulkan data melalui, wawancara, observasi, penyuluhan, pelatihan, dan pendampingan terhadap mitra UKM. Kesimpulannya peserta pelatihan mendapatkan pengetahuan dan pemahaman tentang CPPB-IRT dan manajemen wirausaha mikro yang terintegrasi. Dan juga mitra mendapatkan peralatan pengolahan yang mendukung usaha. Dari hasil kegiatan pengabdian mitra sudah dapat memperluas pemasaran dengan mengikuti stand di beberapa pusat perbelanjaan di Pekanbaru.
Penerapan Teknologi Diversifikasi Biskuit dengan Penambahan Tepung Ikan Gabus (Ophiocephalus striatus) Di Desa Pangkalan Pisang Kecamatan Koto Gasib Kabupaten Siak Provinsi Riau Dahlia, Dahlia; Sumarto, Sumarto; Desmelati, Desmelati; Suparmi, Suparmi; Leksono, Tjipto
Journal of Rural and Urban Community Empowerment Vol. 1 No. 1 (2019): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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Kegiatan pengabdian ini bertujuan untuk penerapan iptek teknologi pembuatan biskuit ikan gabus bagi kader PKK dalam rangka pengembangan usaha industri kecil berkelanjutan di Desa Pangkalan Pisang Kecamatan Koto Gasib Kabupaten Siak Provinsi Riau. Peserta sebagai sasaran kegiatan pengabdian dan pelatihan melibatkan ibu-ibu rumah tangga dan kader PKK, dengan peserta berjumlah 25-30 orang ibu-ibu dan kader PKK. Produk hasil pelatihan pembuatan biskuit ikan gabus memiliki tingkat kesukaan terhadap rupa dan tampilan bentuk biskuit 90%, rasa biskuit ikan gabus 94%, aroma biskuit ikan gabus 98% dan kerenyahan tekstur mencapai 90%, sehingga nilai keseluruhan sensoris biskuit ikan gabus relatif tinggi berkisar 90-98%, hal ini menunjukkan bahwa sangat potensial untuk diproduksi dan dipasarkan memenuhi makanan jajanan yang bergizi, dapat meningkatkan pendapatan keluarga dalam usaha home industri atau UMKM di Desa Pangkalan Pisang. Hasil evaluasi dan perkembangan produksi biskuit ikan gabus setelah pelaksanaan pelatihan 6 minggu diperoleh perkembangan bahwa biskuit ikan gabus telah diproduksi secara kontinyu, biskuit ikan gabus diminati oleh anak-anak sekolah dengan tingkat 90-98%, dan hasil produksi biskuit ikan gabus dilakukan pemasaran di beberapa lokasi yaitu warung penjual roti dan makanan jajanan serta kantin sekolah.
Used of Thalassina anomala Protein Hydrolysate with Enzymatic Processes for Fortification in Instant Porridge Hasibuan, Paridah; Suparmi, Suparmi; Leksono, Tjipto
Jurnal Perikanan dan Kelautan Vol. 29 No. 3 (2024): October
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.29.3.381-389

Abstract

This research aims to discover the characteristics of Thalasina anomala protein hydrolysate fortification with instant porridge. The method used in this research is an experimental procedure with a completely random design. The research was conducted in 2 stages. Stage 1 is the production of shrimp protein hydrolysate with the enzymatic process, namely papain enzymes with concentration levels (10, 15, and 20%); the observed parameters are the chemical composition of meat, shrimp protein hydrolysis, and total amino acids. Protein hydrolysis results in stage 1 as a fortification raw material in stage 2, which produces instant powder with treatment (0%,5%, and 10%). The parameters tested include the chemical composition of shrimp protein hydrolysate fortifications with instant powder, water absorption, and powder solubility. The study results showed that the protein content of the shrimp meat is 84.98% (dw). The characteristic of the protein is produced using yellow-white papain enzymes with protein content of A1=77.44%, A2=80.56%, and A3=84.56% (dw). The degree of hydrolyze produced is A1 = 56.34 %, A2 = 64.51 %, and A3 = 69.19%. Shrimp protein hydrolysate contains amino acids with a total of 12.25%. Protein hydrolysis fortified with instant porridge produces organoleptic characteristics such as appearance B0=5.4, B1=5.3 B2=5,3, flavor B0 = 5.1, B1= 5.2 B2 = 5.0, Taste B0=4.8, B1=5,5 B2=5.8, and Textures B0=3.2, B1=3.6 B2=4.4. The chemical composition of shrimp protein hydrolysis fortified with instant porridge showed protein content is B0= 9.59%, B1= 18.56%, and B2= 22.54% (dw), with the absorption of water produced, is B0=4.68% B1=5.31% and B2=6.08%, and the solubility of the instant porridge produced B0=43.58%, B1=37.21% B2=33.46%.
Penerapan CPPB-IRT pada Kelompok Pengasapan Ikan Dengan Bahan Bakar Kayu yang Berbeda di Desa Langgam, Pelalawan, Riau Sukmiwati, Mery; Leksono, Tjipto; Fionasari, Dwi
Unri Conference Series: Community Engagement Vol 6 (2024): 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.6.384-388

Abstract

Fish smoking in Langgam Village is done traditionally and has been passed down from generation to generation. The use of different wood fuels provides different quality smoking results. The fuels that are often used are laban wood, coconut shells and corn cobs. There are several smoked fish processing groups that use different wood fuels that have commercial potential in Langgam village. The types of fish that are usually processed are selais, baung and catfish.The problem based on the survey results faced by the fishery product processing group in this village is that the smoked fish processing group does not yet have knowledge about CPPB-IRT. The aim of this service activity is to find solutions to every problem raised by the group, so that smoked fish products can compete in the market and expand marketing reach outside the province. The method used in this service is qualitative by collecting data through interviews, observation, counseling, training and mentoring of smoked fish processing groups. The results of the activity show that group members have gained knowledge and understanding about CPPB-IRT for processing smoked fish and know the best fuel to use for processing smoked 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