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All Journal Acta Aquatica: Aquatic Sciences Journal Jurnal Sinergitas PkM & CSR Unri Conference Series: Community Engagement Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Teknologi dan Industri Pertanian Indonesia
Tjipto Leksono
Universitas Riau
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Inovasi teknologi pengolahan kerupuk Sagu fungsional berbasis Tepung Ikan Biang (Ilisha elongata) dimasa pandemi Covid-19 di Kube “Dian Lestari” Selat Panjang Kabupaten Kepulauan Meranti Sumarto Sumarto; Desmelati Desmelati; Suparmi Suparmi; Dahlia Dahlia; Tjipto Leksono
Unri Conference Series: Community Engagement Vol 3 (2021): 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.3.204-211

Abstract

This activity aims to develop technological innovations for processing functional sago crackers with the fortification of the fish flour as a new variant of the business during the COVID-19 pandemic for Kube "Dian Lestari" Selatpanjang in the context of developing sustainable small industrial businesses in the Meranti Islands Regency, Riau Province. The method of implementing the activity is through counseling and direct training in the processing of sago crackers with the addition of 2% lead fish meal (20 g of fish flour from 1000 sago flour). The results of the service activities showed that all participants participated in the activities well, especially the Kube participants "Dian Lestari". The result of the product training activities was the making of sago functional (Biang fish). After deep-frying, they can get a new variant. The biscuits look neat and complete, and the color is bright gray. The taste of sago crackers becomes savorier, it tastes like fishing. The aroma of sago crackers is still dominant, typical of sago and a slight savory aroma of fish, with a crunchy and crumbly texture when eaten. The results of consumer assessments of functional sago crackers from giant fish have consumer acceptance in the "like and very like" category of up to 100%. The taste sensory factor determines the success of the new variant on the production of functional sago crackers with the fortification of 2% sago fish flour with a distinctive, savory, and delicious taste. The target of achieving 100% of the activities includes the participation of training participants, and the products produced. Characteristics of functional sago crackers (raw) have been nutrient content of 9.18% water, 3.75% protein, 1.48% fat, 0.66.6% ash, and 84.96% carbohydrates. Nutrient content of functional sago crackers of prickly fish (fried) has been moisture of 5.86%, protein 6.18%, fat 12.74%, ash 1.68%, and carbohydrates 73.54%.
PELATIHAN KELOMPOK USAHA PASTEL MINI DESA PANDAU JAYA MELALUI DIVERSIFIKASI DAN FORTIFIKASI UDANG Jan Stepfely Simanjuntak; Mery Sukmiwati; Tjipto Leksono; Herdini Herdini; Henni Syawal; Afra Azizah; Andi Almer Farrand Noor; Faira Yovanie; Febi Nabila; Meisya Amanda Fazira; Mochammad Farkhan; Nabellia Nabellia; Putri Noviayu Salsabila Hendri; Rio Persal Anugrah
Jurnal Sinergitas PKM & CSR Vol 6, No 2 (2022): OCTOBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i2.5874

Abstract

Diversification and fortification are efforts that can be made in increasing the value of food quality in terms of increasing product varieties and adding product nutritional value through the addition of food ingredients, one example of this product is fish or shrimp. The purpose of this service is to provide training on CPPB-IRT, technology transfer for mini pastel product processing, labeling, mini pastel training SOPs, product packaging and label design, and website creation, Facebook, Instagram (information and promotions) as well as making fish/shrimp flavours on mini pastels. The method of implementation that would be carried out in this activity was in the form of education, with the method of lectures, discussions, demonstrations and evaluation of product processing/manufacturing techniques for mini pastel businesses. Targets and outcomes to be achieved from community service activities, namely mini pastel products sold to the market must meet product specifications in accordance with SNI 7388: 2009. Packaging and labeling were in accordance with food packaging standardization PP No. 69 of 1999, standard operating procedures for guarantees quality of mini pastels. Based on the results obtained, the responses from the owners and employees of the mini pastel business group were quite enthusiastic in participating in the counseling activities.abtract in bahasaDiversifikasi dan fortifikasi merupakan upaya yang dapat dilakukan dalam meningkatkan nilai mutu pangan dalam hal peningkatan varietas produk dan penambahan nilai gizi produk melalui penambahan bahan pangan, salah satu contoh produk ini adalah ikan atau udang. Tujuan pengabdian ini adalah memberikan pelatihan CPPB-IRT, alih teknologi pengolahan produk mini pastel, pelabelan, SOP pelatihan mini pastel, desain kemasan dan label produk, dan pembuatan website, facebook, instagram (informasi dan promosi) serta membuat rasa ikan/udang di mini pastel. Metode pelaksanaan yang akan dilakukan dalam kegiatan ini berupa edukasi, dengan metode ceramah, diskusi, demonstrasi dan evaluasi teknik pengolahan/pembuatan produk untuk usaha mini pastel. Sasaran dan hasil yang ingin dicapai dari kegiatan pengabdian kepada masyarakat yaitu produk mini pastel yang dijual ke pasaran harus memenuhi spesifikasi produk sesuai dengan SNI 7388 : 2009. Pengemasan dan pelabelan sudah sesuai dengan standarisasi kemasan pangan PP No. 69 Tahun 1999, standar operasional prosedur untuk menjamin kualitas mini pastel. Berdasarkan hasil yang diperoleh, respon dari pemilik dan karyawan cukup antusias mengikuti kegiatan penyuluhan.
Pengaruh Penambahan Jahe Merah (Zingiber officinale var. rubrum) Terhadap Mutu Organoleptik dan Biokimia Ikan Bandeng (Chanos chanos) Presto Selama Penyimpanan Dingin Dian Iriani; Tjipto Leksono; Wika Romauli br Hutahayan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.347 KB) | DOI: 10.17969/jtipi.v14i2.22807

Abstract

Red ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were no Staphylococcus aureus bacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH. 
PELATIHAN KELOMPOK USAHA PASTEL MINI DESA PANDAU JAYA MELALUI DIVERSIFIKASI DAN FORTIFIKASI UDANG Jan Stepfely Simanjuntak; Mery Sukmiwati; Tjipto Leksono; Herdini Herdini; Henni Syawal; Afra Azizah; Andi Almer Farrand Noor; Faira Yovanie; Febi Nabila; Meisya Amanda Fazira; Mochammad Farkhan; Nabellia Nabellia; Putri Noviayu Salsabila Hendri; Rio Persal Anugrah
Jurnal Sinergitas PKM & CSR Vol. 6 No. 2 (2022): February
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v6i2.5874

Abstract

Diversification and fortification are efforts that can be made in increasing the value of food quality in terms of increasing product varieties and adding product nutritional value through the addition of food ingredients, one example of this product is fish or shrimp. The purpose of this service is to provide training on CPPB-IRT, technology transfer for mini pastel product processing, labeling, mini pastel training SOPs, product packaging and label design, and website creation, Facebook, Instagram (information and promotions) as well as making fish/shrimp flavours on mini pastels. The method of implementation that would be carried out in this activity was in the form of education, with the method of lectures, discussions, demonstrations and evaluation of product processing/manufacturing techniques for mini pastel businesses. Targets and outcomes to be achieved from community service activities, namely mini pastel products sold to the market must meet product specifications in accordance with SNI 7388: 2009. Packaging and labeling were in accordance with food packaging standardization PP No. 69 of 1999, standard operating procedures for guarantees quality of mini pastels. Based on the results obtained, the responses from the owners and employees of the mini pastel business group were quite enthusiastic in participating in the counseling activities.abtract in bahasaDiversifikasi dan fortifikasi merupakan upaya yang dapat dilakukan dalam meningkatkan nilai mutu pangan dalam hal peningkatan varietas produk dan penambahan nilai gizi produk melalui penambahan bahan pangan, salah satu contoh produk ini adalah ikan atau udang. Tujuan pengabdian ini adalah memberikan pelatihan CPPB-IRT, alih teknologi pengolahan produk mini pastel, pelabelan, SOP pelatihan mini pastel, desain kemasan dan label produk, dan pembuatan website, facebook, instagram (informasi dan promosi) serta membuat rasa ikan/udang di mini pastel. Metode pelaksanaan yang akan dilakukan dalam kegiatan ini berupa edukasi, dengan metode ceramah, diskusi, demonstrasi dan evaluasi teknik pengolahan/pembuatan produk untuk usaha mini pastel. Sasaran dan hasil yang ingin dicapai dari kegiatan pengabdian kepada masyarakat yaitu produk mini pastel yang dijual ke pasaran harus memenuhi spesifikasi produk sesuai dengan SNI 7388 : 2009. Pengemasan dan pelabelan sudah sesuai dengan standarisasi kemasan pangan PP No. 69 Tahun 1999, standar operasional prosedur untuk menjamin kualitas mini pastel. Berdasarkan hasil yang diperoleh, respon dari pemilik dan karyawan cukup antusias mengikuti kegiatan penyuluhan.
The Quality Characteristics of Chlorella vulgaris Powder Produced by Oven and Sun Drying Dian Iriani; Muhammad Fernanda Dahrika; Tjipto Leksono
Juvenil Vol 7, No 3: Agustus (2026)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v7i3.32082

Abstract

Pengeringan merupakan tahap yang cukup krusial didalam proses pengolahan bubuk Chlorella vulgaris. C. vulgaris merupakan mikroalga yang kaya akan nutrisi yang tinggi. Selain memiliki nutrisi yang tinggi, mikroalga ini memiliki kandungan klorofil dan kandungan antioksidan yang baik. Hal tersebut dapat menjadikan pengolahan bubuk Chlorella vulgaris sangat penting. Tujuan dari penelitian ini untuk mengetahui kandungan kimia pada bubuk Chlorella vulgaris menggunakan pengeringan oven dan pengeringan sinar matahari. Metode penelitian ini menggunakan eksperimen perbandingan. Parameter yang diuji adalah kandungan proksimat (air, abu, lemak, protein, karbohidrat), kandungan serat, akivitas antioksidan, klorofil a dan b. Hasil penelitian menunjukkan bahwa bubuk Chlorella vulgaris dengan pengeringan oven memiliki kadar air 7,32%, abu 30,36%, lemak 1,07%, protein 34,33%, karbohidrat 24,86%, dan serat 2,06%. Nilai aktivitas antioksidan sebesar 55,21 (µg/mL), klorofil a 20,36 (µg/mL) dan klorofil b 38,29 (µg/mL). Sedangkan bubuk C. vulgaris yang dikeringkan dengan sinar matahari memiliki kadar air 7,07%, abu 23,27%, lemak 1,62%, protein 17,81%, karbohidrat 46,85% dan serat 3,39%. Nilai aktivitas antioksidan IC50 yang dikeringkan dengan sinar matahari sebesar 107,38 (µg/mL), klorofil a 17,58 (µg/mL) dan klorofil b 42,68 (µg/mL). Seluruh parameter menunjukkan perbedaan yang sangat nyata (p0,01) antar kedua metode pengeringan. BubukC. vulgarishasil pengeringan oven menunjukkan mutu protein dan aktivitas antioksidan yang lebih unggul, sehingga metode pengeringan oven lebih direkomendasikan untuk aplikasi bubukC. vulgarispada produk pangan maupun non-pangan yang menekankan nilai gizi dan fungsional tinggi.
The effect of varied combinations of fermentation time on the quality of fermented (Peda) mackerel (Rastrelliger sp.) Tjipto Leksono; N. Ira Sari; Rinaldi Fitra Rahayu
Acta Aquatica: Aquatic Sciences Journal Vol. 12 No. 2 (2025): Acta Aquatica: Aquatic Sciences Journal
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.18651

Abstract

This study aimed to determine the effect of the combination of fermentation time at each fermentation stage on the quality of fermented “peda” mackerel (Rastreliger sp.) and to determine the optimal treatment combination of fermentation time to produce the best quality of “peda” mackerel. The research method used was an experiment by using a Completely Randomized Design (CRD) with 4 variants of combination treatments between the first stage fermentation time (A) and the second stage fermentation time (B), namely: 5 days and 4 days (A5B4), 5 days and 6 days (A5B6), 7 days and 4 days (A7B4), and 7 days and 6 days (A7B6). The results showed that the treatment of the fermentation time for 7 days at the first stage followed by the fermentation for 6 days at the second stage (A7B6) produced the best quality of “peda” mackerel and was significantly different from other treatments. The characteristics of “peda” mackerel produced were showing an attractive appearance, reddish brown in color; typical aroma of “peda” fish; delicious salty taste typical of fermented fish; and a semi-wet, flexible, and dense texture. The total content of lactic acid bacterias (LABs) in the fermented fish was 2.2 x 106 CFU/g; pH value 6.16; and aw value 0.65. Keywords: Fermentation Stage; Fermentation Time; Labs; Mackerel; Peda
Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages Tjipto Leksono; Elsa Apriana Br. Sinulingga; Santhy Wisuda Sidauruk
Acta Aquatica: Aquatic Sciences Journal Vol. 12 No. 2 (2025): Acta Aquatica: Aquatic Sciences Journal
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.21036

Abstract

Fermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat (spontaneous fermentation), or by adding a starter culture (controlled fermentation). The purpose of this study is to find out the level of consumer acceptance of catfish fermented sausages made with the addition of biostarters from fermented sausages. The method used in this study is an experiment, namely conducting experiments on making catfish fermented sausages with different biostarter concentrations (0%, 0.2%, 0.4% and 0.6%) which are fermented within 0 days, 3 days, 6 days and 9 days. The results of the study showed that the best catfish fermented sausage with the addition of biostarter was with 04% treatment. The appearance value is 7.52 (brilliant color, attractive reddish-brown color). Aroma value 7.73 (strong smoking, fermentation and spice aroma) Taste value 8.03 (good taste, typical acidity of fermented products, not fishy). Texture value 7.62 (compact, dense and elastic). Based on this value, catfish fermented sausage with the addition of biostarter is still accepted by consumers with a fairly good quality characteristic value. Keywords: Biostarter; Catfish; Fermented Sausages; Sensory Quality
Co-Authors Afra Azizah Andi Almer Farrand Noor Dahlia Dahlia Desmelati Desmelati Dian Iriani Elsa Apriana Br. Sinulingga Faira Yovanie Febi Nabila Henni Syawal Herdini , Herdini Jan Stepfely Simanjuntak Meisya Amanda Fazira Mery Sukmiwati Mochammad Farkhan Muhammad Fernanda Dahrika N. Ira Sari Nabellia Nabellia Putri Noviayu Salsabila Hendri Rinaldi Fitra Rahayu Rio Persal Anugrah Santhy Wisuda Sidauruk Sumarto, Sumarto Suparmi Suparmi Wika Romauli br Hutahayan