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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Journal IPTEKS Pemanfaatan Sumberdaya Perikanan Jurnal FishtecH Jurnal Akuatika Indonesia JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Jurnal Sumberdaya Akuatik Indopasifik Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Akuatiklestari Marinade Dinamika Maritim Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Journal of Marine and Coastal Science Leuit, Journal of Local Food Security Unri Conference Series: Community Engagement Journal of Maritime Empowerment SRIWIJAYA JOURNAL OF ENVIRONMENT Journal of Community Engagement Research for Sustainability NUSANTARA: Jurnal Pengabdian Kepada Masyarakat
Jumsurizal Jumsurizal
Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan Dan Perikanan, Universitas Maritim Raja Ali Haji, 29115, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Nursing Public Health Social Sciences Other

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Karakteristik Produk Tradisional Ikan Tongkol Asap dari Kabupaten Natuna, Kabupaten Bintan dan Kota Tanjungpinang, Provinsi Kepulauan Riau Aidil Fadli Ilhamdy; Ismael Marasabessy; Raja Marwita Sari Putri; Lily Viruly; Yulia Oktavia; Ersti Yulika Sari; Jumsurizal Jumsurizal; Tetty Tetty; Ginanjar Pratama
Jurnal Sumberdaya Akuatik Indopasifik Vol 6 No 4 (2022): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2022.Vol.6.No.4.200

Abstract

One of the typical traditional products from the Riau Islands is “ikan tongkol asap”. These products are spread in several cities and regencies in the Riau Islands Province. Some areas that are famous for producing “ikan tongkol asap” traditionally are Natuna Regency, Bintan Regency and Tanjungpinang City. This study aims to determine the characteristics of “ikan tongkol asap” products based on the type of fish used, chemical composition, and organoleptic assessment. The research was conducted descriptively by taking samples of “ikan tongkol asap” products from several entrepreneurs on Bintan Island (Bintan and Tanjungpinang) and Bunguran Island (Natuna). The research stages were carried out by identifying the fish raw materials used for “ikan tongkol asap” products, morphometric analysis, organoleptic/sensory analysis, and proximate analysis of the product. In this study, it was found that the raw materials used for smoked fish were Thunnus tonggol, Auxis thazard, Euthynnus affinis, and Katsuwonus pelamis. Morphometrically, the fish used were 43.50-46.25 cm in length, and 1.25-1.85 kg in weight. In the sensory analysis with the parameters of appearance, aroma, taste, and texture, the overall products from the three regions were not significantly different. Based on the proximate analysis, each smoked fish product has its own value from each region with crude protein values ​​ranging from 34.04-45.28%. The sensory and proximate are in accordance with the SNI 2723:2013, except for the moisture content of "ikan tongkol asap" E. affinis from Tanjungpinang City and T. tonggol from Bintan Regency.
Inventory of clams (Tridacnidae) on Biang Island, Matak Village, Kute Siantan District, Anambas Islands Regency, Riau Islands, Indonesia Pajrin Buhari; Susiana Susiana; Jumsurizal Jumsurizal
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 6, No 1 (2022)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.6.1.19-24

Abstract

Research on the inventory of clams (Tridacnidae) at Biang Beach, Matak Village, Kute Siantan District, Anambas Islands Regency, clams have been included in the CITES list, appendix II. The purpose of this study was to determine the physico-chemical parameters in the Biang Coastal Waters, Kute Siantan District, and to determine the types of clams found in the Biang Coastal Waters, Matak Village, Kute Siantan District. Knowing the Density of Kima in Biang Beach Waters, Matak Village, Kute Siantan District, this research was conducted in March 2021, located in Matak Village, Anambas Islands Regency. sampling using purposive sampling method which consists of 6 points determination of the point based on the distribution of coral reefs as the survival of clams. sampling of clams (Tridacnidae) using Bhentos Belt Transect (BBT), the results of measuring water parameters are still at the threshold of the quality standard of PP RI No. 22 of 2021, The highest density was in the clam species Tridacna crocea with a density value of 714.29 ind/ha at point 6 (six), then the lowest density value was at point 3 (three) with a value of 142.86 ind/ha, The highest density was at Kima Tridacna maxima species with a density value of 1,285.71 ind/ha at point 6 (six) then the lowest density value was at point 5 (five) with a density value of 500.00 ind/ha, while the density value at the clam species Tridacna squamosa, with a value of 142.86 ind/ha, was found at point 6 (six) and the density value of the species Hippopus hippopus with a value of 71.43 ind/ha was at point 3 (three).
Inventory of clams (Tridacnidae) on Biang Island, Matak Village, Kute Siantan District, Anambas Islands Regency, Riau Islands, Indonesia Pajrin Buhari; Susiana Susiana; Jumsurizal Jumsurizal
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 6, No 1 (2022)
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.6.1.19-24

Abstract

Research on the inventory of clams (Tridacnidae) at Biang Beach, Matak Village, Kute Siantan District, Anambas Islands Regency, clams have been included in the CITES list, appendix II. The purpose of this study was to determine the physico-chemical parameters in the Biang Coastal Waters, Kute Siantan District, and to determine the types of clams found in the Biang Coastal Waters, Matak Village, Kute Siantan District. Knowing the Density of Kima in Biang Beach Waters, Matak Village, Kute Siantan District, this research was conducted in March 2021, located in Matak Village, Anambas Islands Regency. sampling using purposive sampling method which consists of 6 points determination of the point based on the distribution of coral reefs as the survival of clams. sampling of clams (Tridacnidae) using Bhentos Belt Transect (BBT), the results of measuring water parameters are still at the threshold of the quality standard of PP RI No. 22 of 2021, The highest density was in the clam species Tridacna crocea with a density value of 714.29 ind/ha at point 6 (six), then the lowest density value was at point 3 (three) with a value of 142.86 ind/ha, The highest density was at Kima Tridacna maxima species with a density value of 1,285.71 ind/ha at point 6 (six) then the lowest density value was at point 5 (five) with a density value of 500.00 ind/ha, while the density value at the clam species Tridacna squamosa, with a value of 142.86 ind/ha, was found at point 6 (six) and the density value of the species Hippopus hippopus with a value of 71.43 ind/ha was at point 3 (three).
PENGARUH PENAMBAHAN ALGINAT TERHADAP KUALITAS BAKSO IKAN TODAK (Tylosurus crocodilus) Sahrul Diansyah; Jumsurizal Jumsurizal; Reno Irwanto; Sri Novalina A
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5516

Abstract

Meatballs are one of the most popular foods in today's society. Basically, the term meatball is followed by the name of the type of meat, such as: One of them is alginate. In this study, there were first his four normal or control treatments (F0) and (F1, F2, F3, F4), with different formulations of wheat flour and alginate addition. The purpose of this study was to find the optimal formulation of alginate-enhanced swordfish balls to produce fish balls that are nutritious and safe for consumption. As a result of the investigations carried out, the F3 sample was the best value given by the panelists and the approximate test results for the F3 treatment were 66.24% moisture content, 10.53% fat content and 2.21% ash content. became clear. 9.09% protein content, 0.12% carbohydrates. The texture profile analysis test results were a hardness value of 1060, adhesion of 27.99, cohesion of 0.70 and resilience of 50.0. The calculated nutrient adequacy (RDA) is 0.032 for carbohydrate, 14.66 for protein and 11.57 for fat.
KARAKTERISASI ASAM AMINO DAN ASAM LEMAK RUMPUT LAUTPadina sp. DI MALANG RAPAT KABUPATEN BINTAN Vister Efraim Amonio Gulo; Jumsurizal Jumsurizal; Aidil Fadli Ilhamdy
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5617

Abstract

Padina sp. is a species of brown seaweed (Phaeophyta). Padina sp seaweed grows wild in the waters. Malangrapat waters in Bintan Regency are one of the habitats for Padina sp. This study aimed to observe the proximate content as well as amino acids and fatty acids in Padina sp. in order as a reference to maximize the utilization of Padina sp. The water content of Padina sp. 13.87%, ash content 39.41%, fat content 2.67%, protein content 5.94%, and carbohydrate content 38.12%. Meanwhile, the highest amino.acid content in Padina sp. Glutamic.acid has a value of 7640.89 + 10.20 mg/kg, Aspartic acid has a value of 6926.39 + 9.05 mg/kg, and Leucine has a value of 4223.59 + 1.68 mg/kg. As well as for the fatty acid content with the highest levels in brown seaweed Padina sp. are 1.55% saturated fat and unsaturated fatty acids which have a value of 1.11%.
PENGARUH PENGOLAHAN BAHAN BAKU TERHADAP KARAKTERISTIK TABEL MANDO IKAN TONGKOL (Euthynnus affinis) Anggi Rananda; Jumsurizal Jumsurizal; R Marwita Sari Putri
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5627

Abstract

The abundance of fish in Natuna waters, especially tuna, so that many food products are produced such as crackers, kernas and mando tables. Mando table is a typical Natuna food made from smoked tuna and sago flour which is then mixed with grated coconut and other spices, boiled tuna, steamed tuna and fried tuna. The process of making mando tables includes preparation of raw materials, determination of mando table formulations, manufacture of mando tables, organoleptic testing, proximate testing and TPA (Texture Profile Analysis). The testing parameters of this research include organoleptic test, proximate testing and TPA (Texture Profile Analysis). From the results of the study from the Mando table, it can be used for organoleptic testing at T1 (30% smoked fish and 26% sago flour) has a yellow brown color, at T1 it has a stronger fish aroma, for T2 it has a savory taste and sufficient fish taste and T2 It has a dense and compact texture. The proximate test results in the Mando T1 table have the best treatment with parameters water content 33.24%, ash content 1.067%, fat content 13.189%, protein content 0.72% and carbohydrate content 50.884%. The results of the TPA (Texture Profile Analysis) test are the best values ??for hardness 2.820%, springiness 64.67%, cohesiviness 0.28% and adhesiveness 51.59% in T1 treatment.
KARAKTERISTIK ARTIFICIAL NORI DARI DAUN BERUWAS LAUT (Scaevolla taccada) Putri Mas Hidayu; Jumsurizal Jumsurizal; Aidil Fadli Ilhamdy
Marinade Vol 7 No 01 (2024): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i01.6693

Abstract

Daun beruwas laut (Scaevolla taccada) termasuk tanaman pesisir tumbuh yang umum ditemui di Kepulauan Riau. Berdasarkan penelusuran literatur daun beruwas laut (S. taccada) ini belum pernah diolah menjadi makanan ataupun cemilan. Daun beruwas laut ini memiliki potensi sebagai bahan utama untuk pembuatan Artificial nori karena memiliki warna hijau seperti nori komersial namun tanaman ini tidak menghasilkan gel sebagai pengikat untuk membentuk lembaran. Sehingga perlu ditambahakan bahan lain yaitu dengan penambahan tepung tapioka. Tujuan dari penelitian ini yaitu untuk menentukan formulasi terbaik dari artificial nori dari daun (S. taccada), menentukan karakteristik artificial nori dari daun (S. taccada) serta mengetahui kandungan proksimat artificial nori dari daun (S. taccada). Metode penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan SPSS 26, yang terdiri dari 3 perlakuan yaitu F1 (6%), F2 (8%), F3 (10%). Hasil pengujian organoleptik menunjukkan bahwa F1 (6%) merupakan perlakuan terbaik memberikan nilai rata-rata terhadap parameter warna (2,53%), aroma (2,57%), rasa (2,73%) dan tekstur (2,40%). Nilai proksimat yang dihasilkan dari uji hedonik terpilih mendapatkan nilai rata-rata kadar air (8,81%), abu (5,06%), protein (13,6%), lemak (3,81%), karbohidrat (68,7%). Ketebalan 1,40 mm, ukuran 3,5x2,3 cm, dan berat 0,2881 gr.
Penggunaan Underwater Light Emitting Diode (U-LED) 75 Watt Warna Hijau sebagai Alat Pengumpul Ikan pada Bagan Tancap di Perairan Kabupaten Pangkep Sahil, Muhammad Sahil Rizky bin; Kurnia, Muhammad; Nelwan, Alfa; Jaya, Ilham; Hidayat, Rahmat; Adam, Adam; Jumsurizal, Jumsurizal
Akuatiklestari Vol 7 No 2 (2024): Jurnal Akuatiklestari
Publisher : Program Studi Manajemen Sumberdaya Perairan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/akuatiklestari.v7i2.6898

Abstract

Penellitian bertujuan untuk menganalisis komposisi jenis jumlah hasil tangkapan dan frekuensi kemunculan ikan serta responsivitas ikan terhadap lampu dan ketahanan lampu Underwater Light Emitting Diode (U-LED) 75 watt warna hijau. Penelitian dilaksanakan pada bulan Oktober – Desember 2023 dengan mengikuti satu unit bagan tancap sebanyak 30 trip. Hasil penelitian menunjukkan komposisi jenis hasil tangkapan selama 30 trip sebanyak 14 spesies dengan jumlah hasil tangkapan sebanyak 759,4 kg. Jenis ikan dominan yaitu tembang (Sardinella fimbriata), cumi-cumi (Loligo sp.), peperek (Leiognathus equulus), selar kuning (Selaroides leptolepis) dan selar como (Atule mate) dengan komposisi jenis masing-masing secara berurut 21,4%, 20,8%, 14,2%, 8,7% dan 7,3% dengan frekuensi kemunculan jenis ikan hasil tangkapan tertinggi yakni Ikan tembang dan cumi-cumi 100%, peperek dan selar kuning 83%.  Lampu Underwater LED berwarna hijau 75 watt, selama penelitian memiliki ketahanan pencahayaan dan kondisi yang baik serta mampu menarik respon ikan dari berbagai jenis. Jenis ikan yang paling responsif yaitu tembang 100%, dan cumi-cumi dengan responsivitas sebesar 97%.
PENGARUH WAKTU PENGASAPAN YANG BERBEDA TERHADAP KARAKTERISTIK KADAR AIR DAN SENSORI IKAN TONGKOL ASAP Febriadi, Deni; Jumsurizal, Jumsurizal; A, Sri Novalina
Leuit (Journal of Local Food Security) Vol 5, No 2 (2024)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v5i2.29995

Abstract

Smoking is a processing method that combines the drying process withthe provision of natural chemical compounds obtained from thecombustion of natural fuels. This process is influenced by various factors,including the generally high smoking temperature and time. This studywas conducted in three different smoking times with six fish samples. Thesmoking times were 60 minutes (D1), 80 minutes (D2), and 100 minutes(D3). The tests carried out included water content analysis andsensory/organoleptic assessment. Sensory assessment considers four mainquality aspects, including taste, color, aroma, and texture. The resultsshowed that smoked tuna with a smoking treatment of 100 minutes wasthe best treatment with the lowest water content value and the highestoverall organoleptic assessment.
Pemanfaatan rumput laut Caulerpa racemosa sebagai bahan baku masker wash-off dengan penambahan peptida siput gonggong: Utilization seaweed caulerpa racemosa as wash-off mask raw material with addition of gonggong snail peptides Viruly, Lily; Anggi, Anggi; Jumsurizal, Jumsurizal; Muzahar, Muzahar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 10 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(10)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i10.45866

Abstract

Rumput laut Caulerpa racemosa berpotensi sebagai bahan baku kosmetik, yaitu masker wajah karena mengandung antioksidan. Jenis biota laut yang bernilai ekonomis tinggi dan kaya peptida adalah siput gonggong (Laevistrombus turturella). Ekstrak siput gonggong memiliki aktivitas antioksidan dan peptida antimikrob yang dapat menghambat pertumbuhan bakteri Stapylococcus aureus. Tujuan penelitian ini adalah menentukan formula wash-off mask terbaik dari C. racemosa dengan penambahan peptida gonggong (L. turturella). Formulasi masker wajah wash-off menggunakan formula tetap hasil optimasi (penambahan 15% rumput laut C. racemosa), menggunakan rancangan acak lengkap (RAL) dengan 3 perlakuan penambahan peptida gonggong, yaitu A1 (15%), A2 (10%), dan A3 (5%). Produk wash-off mask dianalisis organoleptik, total plate count (TPC), nilai pH, uji iritasi, uji lama mengering dan aktivitas antioksidan dengan metode DPPH. Rumput laut C. racemosa segar memiliki aktivitas antioksidan yang kuat, yaitu 71,42 µg/mL. Masker wash-off dengan formula terbaik adalah formula penambahan peptida gonggong 5% dengan nilai hedonik parameter aroma 6 (agak suka), warna 7 (suka) dan tekstur 7 (suka). Uji scoring memiliki nilai 7 (bagus) pada setiap parameter. Formula terpilih memenuhi syarat SNI 16-6070-1999 pada nilai TPC, yaitu 4,1×102 CFU/mL dan nilai pH 6,5. Masker yang dihasilkan tidak menimbulkan reaksi iritasi dan mengering pada waktu 14,8 menit dan mengandung antioksidan 186,98±0,01 µg/mL. Produk masker wash-off ini berpotensi menjadi alternatif masker wajah.
Co-Authors 2 Alfa Nelwan, 2 3 Muh. Kurnia, 3 Abiyyah, Ayu Adam Adam Aditya Hikmat Nugraha Agung Dhamar Syakti Alfa Nelwan Alfa Nelwan Aminatul Zahra Anggi Anggi Anggi Rananda Anggi, Anggi Apriandi, Azwin Astika Astika Aulia Rahman Aulia, Asmy Ema Azwin Azwin Chandra Joei Koenawan Cindytia Prastari Darma Saputra Dedy Kurniawan Deva Tanti Harahap Dwi Septiani Dwi Septiani Putri Fadhliyah Idris Fadli Ilhamdy, Aidil Febriadi, Deni Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Ginanjar Pratama Hasnarika, Hasnarika Hidayu, Putri Mas Ilham Jaya Ketrine Audre Sinaga Khairunnisa Khairunnisa Khairunnisa Khairunnisa Kurnia, Muhammad Lily Viruly M Ramlan Manullang, Benny Marasabessy, Ismael Mega Ananda Putri Mohd Dainel Hizad Muh. Kurnia Muh. Kurnia, Muh. Musbir Musbir Muzahar Natasyah, Siti Oktaviyani, Dwi Cahya Pajrin Buhari Putra, Catur Syahbani Putri Mas Hidayu Putri, Dwi Septiani Putri, R.Marwita Sari R. Marwita Sari Putri R. Marwitta Sari Putri Rahman, R. Fathul Rahmat Hidayat Reno Irwanto Risandi Dwirama Putra Riska Chintami Aulia Sahil, Muhammad Sahil Rizky Bin Sahrul Diansyah Saragih, Paramitha Sari Putri, R Marwita Satrio Manggala Bahari Sinta Safira Munahar Siti Rahmawati Sri Novalina Sri Supri Hartini Sudaberi Sudaberi Sudirmawati Laia Surya Laia Susiana T. Ersti Yulika Sari Tetty Tetty Tetty Tetty Tetty, Tetty Tri Yulianto Try Febrianto Ulia Fahmi Viona Selulalae, Anggrei Vister Efraim Amonio Gulo Wahyu Muzammil Wahyudin Wahyudin Wahyudin Wahyudin Wan Kirana Shabilla Wulan, Wulan Wulandari Wulandari Yulia Oktavia