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Sukirno '
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Earth & Planetary Sciences

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The Consumer acceptance of catfish (Pangasius hypophthalmus) nugget by soaked with liquid smoke Yandri Permana Saputra; Sukirno '; Suparmi '
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 intended to determaine the effect of using liquid smoke catfish onthe nugget towards consumer acceptance measured by organoleptic value andchemical value analysis. The method used in this study was experimental, the designwas completely random design with three treatment i.e K0 ( 500g fresh fish meat), K1(400g soaked catfish meat by liquid smoked), K2 (300g soaked catfish meat by liquidsmoked). The K2 treatment (300g soaked catfish meat by liquid smoked)was the besttreatments refers to organoleptic value (form, flavor, aroma, and texture),alsochemical value with the form criteria was browning yellow, the flavor criteria wassoftening smoke,the texture criteria is not too hard and the aroma criteria was not toosharp smoke smell with 54,46% water amount, 18,13% protein amount and the pHvalue 5,81.Keyword:liquid smoke, catfish, Consumer acceptance
The effect of mangosten (garcinia mangostana l.) shell extract on quality changes of fresh catfish (pangasius hypophthalmus) stored at room temperature Afsri Rahmadanis; Sukirno '; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This study was intended to evaluate the quality change of fresh catfish added with mangosteen ( Garcinia mangostana L.) shell extract and stored at room temperature. The fish weighing 300-400 g each was taken from a fish market in pekanbaru. The fish was eviscerated, washed and grouped into 3 groups. Each group was swabed with mangosteen shell extract at a level of 0%, 2% and 4% of fish weight. Quality of catfish was evaluated for sensory quality, bacterial count, pH and Staphylococcus aureus at 0, 3, 6, 9, 12 and 15 hours. The result showed that the catfish swab with 4% of mangosteen shell extract was the best in shelf life which was still acceptable up to 12 hours. The pH value at the first increased from 6,43 at initial storage to 7,26 at 12 hours storage (spoilage). Bacterial count increased from 2,8 x 104 colonis/g at initial storage to 4,8 x 105 colonis/g at 12 hours storage (spoilage). There was no Staphylococcus aureus during storage.Keywords: mangosteen shell extract, catfish, quality ch
PEPTONE EXTRACTION OF YELLOW PIKE CONGER (CONGRESOX TALABON) PROCESSING WASTE AS A MEDIUM GROWTH NUTRITIONAL MICROORGANISMS Boy Laoli; Sukirno '; Edison '
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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The research was conducted in March-April 2015 in the Laboratory of Fish Processing Technology, Laboratory of Microbiology and Biotechnology, Faculty of Fisheries and Marine Sciences, University of Riau, Laboratory of Analytical Chemistry, Faculty of Mathematics and Science, University of Riau and the Laboratory of Chemical Physics, Faculty of Mathematics and Science, University of North Sumatra. This study aims to produce peptone from waste yellow pike conger entrails as bacterial nutrients to support the growth of bacteria in the growth medium. Waste yellow pike conger entrails autolysis hydrolysed by activating proteolytic enzymes (pepsin) in the stomach of fish using 12 N HCl at pH (1,2,3 and 4) the hydrolysis temperature 40oC for 24 hours to determine the optimum hydrolysis conditions. The optimum hydrolysis conditions of waste yellow pike conger entrails occurs at pH 3, the temperature of 40oC hydrolysis with hydrolysis time of 24 hours, the solution was centrifuged extract peptone hydrolysis and then dried with a freeze dryer. The results showed peptone fish entrails have cunang content of 79.06% protein content; total nitrogen 12.66%; free α-amino nitrogen 1.97%; the ratio AN / TN 15.56%; water content of 5.43% and 93.03% solubility in water. Growth of test bacteria Escherichia coli ATCC 8739 and Staphylococcus aereus 6538 showed peptone yellow pike conger entrails can be used as a nutrient growth of bacteria on the growth medium.Keywords : Peptone, yellow pike conger, autolysis, enzyme pepsin, E. coli ATCC 8739, S. aereus 6538
OF EFFECT ADDITIONAL AMOUNT OF DIFFERENT CARRAGEEN ON QUALITY OF LOMEK FISH MEATBALLS (Harpodon nehereues) Dwi Muarif; Sukirno '; Suparmi '
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 aims to determine the effect of an additiond different amounts of carrageen to the quality of lomek fish meatballs. The method used was an experiment, with Completely Randomized Design (RAL) word one factor as treatment: B0 treatment: B0 (without carrageen), B1 (carrageen as amount 12.5 g), B2 (carrageen as amount 25 g) and B3 (carrageen as amount 37.5 g). Parameters tested were organoleptic and chemical. The results showed that the best treatment for the quality of lomek fish meatballs is B2 with the amount of carrageen 25 gram, with a creamy white form, compact texture and chewy, the smell of lomek fish meat is lost, and the fish taste is decreasing with the water content value 69, 46, protein 16.16%, fat 8.36%Keywords: Fish lomek, meatballs, number of carrageen
Co-Authors Afsri Rahmadanis Boy Laoli Dwi Muarif Edison ' Ira Sari Suparmi ' Yandri Permana Saputra