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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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THE STUDY OF REBON SHRIMP PASTE (Acetes erythraeus) QUALITY WITH THE ADDITION OF DIFFERENT AMOUNT OF SALT Andri Juwira Anwar; Sukirno Mus; Suparmi Suparmi
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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ASBTRACT The research was aimed to find out the effect of salt addition with different amount to the quality of rebonshrimp paste by looking at organoleptic and proximate values. The method used was an experimental method, with a Completely Randomized Design (CRD) which consists of 3 levels of treatment: 5g of salt (A1), 10g of salt (A2) and 12.5 g of salt (A3). The tested parameters were organoleptic (taste, aroma, consistency, and appearance) and proximate quality (water content, ash content, protein content, pH and fat content). The result of research based on organoleptic and chemical testshowed that the addition 10 g of salt was the best treatment, with taste 6.39 (shrimp taste slightly reduced, less salty), aroma 5.59 (the aroma of small shrimp paste was lacking), concistency 6.39 (thick, homogenous, and soft), appearance 6.63 (darkish brown tends to dull),while the water content28.10%, ash 3.05%, protein 8.78%, pH 7.05, and fat 0.68%. Keywords: small shrimp paste, addition of salt, organoleptic, proximate
THE EFFECT OF THE USE OF LIQUID SMOKE WITH DIFFERENT CONCENTRATIONS ON THE QUALITY OF SKIPJACK KATSUOBUSHI (Katsuwonus pelamis) Tohir Abdul Majid; Syahrul Syahrul; 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 aimed to determine the effect of the use of liquid smoke with a different concentration on skipjack tuna (Katsuwonus pelamis) katsuobushi quality. The research method used was the experimental method with a non-factorial Randomized Complete Design (CRD) design with three levels namely 5% (K1), 7% (K2) and 9% (K3A) with replications three times to obtain 9 experimental units. The data obtained first is tabulated into table form and analyzed statistically by analysis of variance (ANOVA). The results showed that K3treatment was the best organoleptic treatment (appearance, taste, texture and aroma) and proximate analysis (water, ash, protein, fat and phenol). Furthermore, the results of the total microbiological test of fungal colonies in the best treatment were 3.6 x 103colonies/g. The type of fungus that grows on all products was Aspergillus sp.Keywords: katsuobushi, liquid smoke, skipjack.
QUALITY ANALYSIS OF CATFISH FILLET (Pangasuius hypophthalmus) SALTED WITH DIFFERENT SALT LEVELS DURING THE STORAGE ROOM TEMPERATURE Nurkadri Lubis; Sukirno Mus; N Ira Sari
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 at the Faculty of Fisheries andMarine Science at the University Riau. The purpose of this research is to observe the levelssalt which have been applied to the fillet of catfish (Pangasius hypophthalmus) theobservation which also involved the storage time in room temperature. The methodologyused in the research was the experiment research which compare the salt level of 15% and30% in order to see the best quality after using the interfal time of observation end of 7 and21 days. The quality parameters used are the proximate value such as water content, protein,fat and Staphylococcus aureus bacteria. The result showed that the different salt levels basedon the parameters about do give a significant difference, salinity that can maintain the qualityof salted fish fillets until the end of the storage is salt content of 30% is the volue of watercontent 8,77%, 23,99 protein content, fat content of 5,20% and not found of bacteriaStaphylococcus aureus.Keywords: Catfish, fillet, salt, storage
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