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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Sukirno Mus
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Earth & Planetary Sciences Environmental Science

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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.
STUDY OF FLAVOUR MODIFICATION ON PROCESSING OF SHREDDED TUNA FISH (Euthynussp) Kevin Eka Putra; Sukirno Mus; Dewita Dewita
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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ABSTRACT             This research was aimed to determine of flavour modification on processing of shredded tuna fish towards consumer acceptance. The fresh tuna fish as raw material was obtained from coastal areas West Sumatera (Bungus). The method used in this research was experimental method with Completly Randomized Design non factorial with 3 levels of treatment, i.e.natural flavour (AT0), rendang  flavour (AT1), and curry flavour (AT2) with 3 replicates.The result showed that the best treatment of shredded tuna fish was rendang flavor (AT1) with 28 panelists (35%) with characteristics: yellowish brown appearance, slightly dry texture, typical rending flavour, typical rendang aroma and strong turmeric smell, followed by AT2 (curry flavour) with 27 panelists (34%) with caharecteristics: light brown appearance, dry texture, typical curry flavour, typical curry aroma and AT0 treatment (natural flavour) with 25 panelists (31%) with caharacteristis brown appearance, less dry texture, tasty less goodand fishy taste still strong,  aroma was rather fishy. Keywords: shredded fish, Euthynussp, consumer acceptance.
FOOD SAFETY TESTING OF FRESHWATER MUSSELS FROM DIFFERENT RIVER IN KAMPAR DISTRICT Islami Hakim; Bustari Hasan; Sukirno Mus
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 aims to evaluate the content of heavy metals (Pb, Cd, Cu), Coliform and Fecal coliform in water and freshwater gravestones found in several in Kampar Regency. Of the several rivers in Kampar, three rivers were designated as research sites and from each river sampled by river and gravestone, the heavy metals Pb, Cd, Cu, Coliform and Fecal coliform were analyzed. The results of this study indicate the content of Pb, Cd, Cu in river water in a row on the river Dareh 0,000 mg / l, 0,0000 mg / l, 0,0346 mg / l, on the River Nail respectively 0,0065 mg / l, 0,0000 mg / l, 0.0392 mg / l, on the Kampar River 0.0326 mg / l, 0.0000 mg / l, 0.0365 mg / l. while on the gravestone shows the content of Pb, Cd, Cu on the Dareh River in succession 5 , 56 mg / kg, 0.20 mg / kg, 4.01 mg / kg, on the Paku River in a row 6.69 mg / kg, 0.23 mg / kg, 2.30 mg / kg, on the Kampar River in succession 3 , 95 mg / kg, 0.12 mg / kg, 3.61 mg / kg. Total Coliform and Fecal Coliform in water in the Dareh River 210 MPN / g and 160 MPN / g, on the Paku River> 1100 MPN / g and 1100 MPN / g, and on the Kampar River 210 MPN / g 290 MPN / g, on the gravestone in the Dareh River 210 MPN / g and 150 MPN / g, on the Paku River 1100 MPN / g and 1100 MPN / g, on the Kampar River 290 MPN / g and 290 MPN / g. Of the three rivers, it shows that the gravestone has been contaminated, especially Pb has passed the threshold for food safety, which is 1.5 mg / kg. The values and results of MPN of Coliform and Fecal coliform bacteria in gravestones also exceeded the threshold of 10 MPN / Keywords: Mussels, Plisbryoconcha exilis
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
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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
THE EFFECT OF THE ADDITION OF SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE ON THE QUALITY OF SEMPRONG CAKE Angga Wijaya; Sukirno Mus; Suparmi '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This research was aimed to evaluate the effect of addition snakehead fish (Channa striata) protein concentrate on the quality of semprong cake. The method used was experimental and composed as completely randomized design (CRD). The treatment was the addition of snakehead fish protein concentrate, which was varied at 4 levels, (K0) original addition of snakedhead fish protein concentrate, addition of snakehead fish protein concentrate 5% (K1), addition of snakehead fish protein concentrate 10% (K2), addition of snakehead fish protein concentrate 15% (K3), snakehead fish protein concentrate addition percentage calculated by weight of rice flour formulation. The parameters used organoleptic evaluation, and proximate composition. The best treatment seen from organoleptic test K3 the addition with snakehead fish protein concentrate is 15%, with organoleptic value (K3 shape 3.56, K3 texture 3.48, K3 flavor 3.68, K3 taste 3.66), and proximate is water content K3 4.5%, protein content K3 21.62%, fat content K35.32%.Keywords: Channa striata, Fish Protein, Concentrate Semprong Cake, Quality Assessment
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
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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.
THE EFFECT OF EDIBLE COATING OF CHITOSAN ON THE QUALITY OF TILAPIA (Oreochromis niloticus) FILLETS STORED AT LOW TEMPERATURES Indra Muhammad Ridwan; Sukirno Mus; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research was intended to determine the effect of using chitosan on tilapia(Oreochromis niloticus) fillets stored at low temperatures (5oC) and to determinethe best concentrate of chitosan using natural preservative on tilapia fillets. Theusing of research method was experimental method and the used design wasrandomized block design (RAK) at one factorial of wihch 4 varians wereconsentrate of chitosan solution K0 (0%), K1 (1%), K2 (1,5%), and K3 (2%).While as a block treatments were shelf life of 0, 5, 10, and 15 days. The 2% ofchitosan solution (K3) that was the superior treatment based on odor 7,44, TVB 28mgN/100gram, moisture 58,134%, fat 1,665%, protein 17,878%, pH 6,77 andTPC 4,45x105 coloni/gram on meat of tilapia fillets. While the organoleptic of 1,5% of chitosan solution (K2) was the superior treatment based on appreance 7,76and texture 7,56.Key words: Chitosan, tilapia fillets
STUDY OF CONSUMER ACCEPTANCE ON THE NORI SEAWEED (Gracilaria sp.) WITH THE ADDITION OF CAYENNE PEPPER Fina Rahmadhani; Sukirno Mus; Suparmi Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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ABSTRACTThis aim of this research is to understand consumer acceptance on the nori seaweed (Gracilaria sp.) with different cayenne pepper concentrations and to find resulting product.The method usedexperimental method, with Completely Randomized Design (CRD) non factorial with 4 levels treatmentP0 (control),P1 (2%), P2 (4%) and P3 (6%). The result of this research showed the most like organoleptic by consumer that P2 treatment(4%) was the best treatment with characteristics: the flavors were a bit salty and quite spicy, brownish green color, crunchy texture,the distinct aroma of chili with moisture value (9,17), ash  (22,15%), protein (12,59%), and fat content (0,23%).Keywords: Gracilaria sp.,Cayenne Pepper, Organoleptic, Proximate. 
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
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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
THE EFFECT OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS HEAVY METAL ABSORBERS ON GRAVESTONE Sastiwi Sastiwi; Sukirno Mus; Bustari Hasan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACT  T. anomala is a type of shrimp that commonly found in the muddy areas of mangrove along the  coastalareaSelatPanjang. This study aims to determine the effectiveness of the chitosan in absorbing heavy metals in gravestones.Carapace from T. anomala is used as raw material of chitosan.The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested of heavy metals Pb and Cd in gravestone using AAS.The characteristics of chitosan T. anomala were semi-transparent cream color, in the form of amorphous solid, and odorless with yield value, moisture content, ash content, nitrogen content and the degree of deacetylation 17.5%, 6.74% (gw), 4.32% (dw) , 7.55%, and 71% respectively.Based on reduction values of Pb and Cd heavy metals, the concentration of K3% was the best concentration with the reduction values of 84.56% and 50.00%, respectively. These values indicate that the effectiveness of chitosan in absorbing is strong.Key words: Mud lobster, chitosan, heavy metals Pb and Cd.   
Co-Authors Akbar Wardhana Andri Juwira Anwar Angga Wijaya Ariadi, Marta Bustari Hasan Dewita ' Dewita Dewita Dewita Dewita Edison ' Elisa sakinah Elisabet Sancti Yudiandani Endang Sulistya Ningsih, Endang Sulistya Fandi Santoso Febriano Ramadhana Fina Rahmadhani Frayogo, Dede Fyonadli Gultom, Debby Theresia Hotma Fitriani, Hotma Indra Muhammad Ridwan Islami Hakim Karnila, Rahman Karnila Kevin Eka Putra Marta Ariadi Meity Muliawati, Meity Meldiyani Br karo Muhammad Hambali Muhammad Rivai N Ira Sari Nasution, Iqbal Naufal Khalis Nurkadri Lubis Ramadhana, Febriano Roni Andika Sastiwi Sastiwi Sinaga, Pransiska Sri Wahyuni Sumarto Sumarto Suparmi ' Suparmi Suparmi Suparmi Suparmi Syahputra, Alias Syahrul ' Syahrul Syahrul Tjipto Leksono Tjiptoleksono, Tjiptoleksono Tohir Abdul Majid Vella Srinovita