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All Journal KACANEGARA Jurnal Pengabdian pada Masyarakat JURNAL PERIKANAN TROPIS Authentic Research of Global Fisheries Application Journal (Aurelia Journal)
Muh Suryono
Politeknik Kelautan dan Perikanan Dumai
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology

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IDENTIFIKASI BAKTERI PADA SERASAH DAUN MANGROVE YANG TERDEKOMPOSISI DI BANDAR BAKAU KOTA DUMAI Putri Wening Ratrinia; Nirmala Efri Hasibuan; Aulia Azka; Sumartini Sumartini; Apri Mujiyanti; Kurnia Sada Harahap; Muh Suryono
JURNAL PERIKANAN TROPIS Vol 7, No 2 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i2.2349

Abstract

Bacteria has an important role in decomposition and productivity activities in mangrove ecosystem. The study about identification of decomposing mangrove litter bacteria in Dumai has never been done. The aim of this study is to determine Total Plate Count and identify the dominant bacterial species from decomposing Rizhopora sp, Xylocarpus sp, dan Avicennia sp litter in Dumai. The method used in this research was survey method, bacterial isolation was done by pour plate method which is used in total calculation of bacteria was Total Plate Count (TPC), and identify the dominant bacterial in mangrove litter. The total bacteria which gained on Avicennia sp leaf litter are 0,64 x 105 Cfu/ml. On the other hand, the total bacteria from Rhizopora sp leaf litter has a lower number of colonies that is 0,55 x 105± 0,01 Cfu/ml. The bacterial identification test was carried out by gram staining method and morphological observation by microscopy. The dominant bacterial species in three mangrove species (Rizhopora sp, Xylocarpus sp, dan Avicennia sp) are Micrococcus sp dan Aerococcus sp. Keywords : Total Plate Count, Micrococcus sp, Aerococcus sp, Organic Matterial
PENGARUH PERBEDAAN KONSENTRASI GARAM TERHADAP KOMPOSISI PROKSIMAT PADA IKAN LOMEK (Harpodon neherus) ASIN KERING Putri Wening Ratrinia; Aulia Azka; Nirmala Efri Hasibuan; Muh Suryono
Aurelia Journal Vol 1, No 1 (2019): Oktober
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v1i1.8380

Abstract

Ikan lomek (Harpodon neherus) merupakan salah satu jenis ikan yang banyak dikonsumsioleh masyarakat Riau dalam kondisi segar maupun diolah dengan penggaraman dan pengeringan.Permasalahan pada produk ikan lomek asin di pasaran adalah belum diketahuinya kadar proksimat,yang merupakan salah satu parameter penting dalam penentuan mutu produk perikanan. Tujuan daripenelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap kandungan proksimatpada ikan lomek asin. Penelitian dilakukan preparasi bahan baku dan pembuatan ikan asinmenggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15%.Penambahan konsentrasi garam 10% merupakan perlakuan dengan hasil komposisi proksimat terbaikyaitu kadar air 15,4%, kadar abu 23,66%, kadar protein 50,64%, kadar lemak 3,7%, dan karbohidrat6,6%. Penambahan garam dengan konsentrasi yang berbeda berpengaruh terhadap komposisiproksimat ikan lomek asin kering, yang meliputi kadar air, kadar abu, kadar protein, kadar lemak, dankadar karbohidrat.
STUDY OF QUALITY CONTROL ON TUNA LOIN CENTER CUT FROZEN PRODUCTION USING THE SIX SIGMA METHOD IN “X” TUNA FREEZING COMPANY Muh Suryono; Sumartini Sumartini; Rahadatul Aisy
Aurelia Journal Vol 5, No 1 (2023): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i1.11531

Abstract

Fishing companies must achieve the target by producing quality products, namely producing products according to predetermined standards, one of the efforts that can be done is to carry out quality control, many quality control methods can be applied, one of which is six sigma. The purpose of this study is to examine and apply quality control tools and provide alternative solutions or proposed improvements to reduce product defects inTuna Loin CutCenter Frozen. The method used in this study of quality control uses the Six Sigma method using the DMAIC method of analysis. The processing process of Tuna Loin CutCenter Frozenat the Tuna X Freezing Company. The results obtained are 6characteristics Critical to Quality with a DPMO value of 4,999,165 and the sigma value of 4.075887 in January 2020-February 2021. From the results of FMEA obtained 3 causes with the highest RPN value obtained from 3 defects, namely packaging vacuum leaking, uneven CO gas andengine program metalerrors. The suggested improvements are making a logbook to check the condition of the machine regularly, making a checklist to carry out tighter supervision of employees and calibrating the program by QC every time they do packing. After carrying out thestage control, the DPMO value added is 212.560 and Sigma is 5.023978. So it can be concluded that the application of themethod six sigma as a quality control control can reduce the DPMO value by 12.75%.
IDENTIFICATION OF CRITICAL POINTS OF TRACEABILITY IN FROZEN CUBE TUNA USING FMECA METHOD IN TUNA FREEZING COMPANY Muh Suryono; Aulia Azka; Kurnia Sada Harahap; Reza Fadilah
Aurelia Journal Vol 5, No 1 (2023): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v5i1.12616

Abstract

The use of traceability systems in the food industry is very important for performing search actions in the event of a product withdrawal. The use of the FMECA method in evaluating the level of efficiency and effectiviveness of the traceability system, through the possibility of failures that arise in the traceability sytem implemented. Data analysis was perfomed based on an expert system using the FMECA method. The result of the FMECA conducted on the traceability management system there are 27 points of failure, each function has local effects and global effects. The results recorded from the FMECA analysis show that there are 11 critical points in the acceptable without revision area, 13 points are in the acceptable area with revision, and 2 points are in the undesirable area. The traceability of frozen tuna products at tuna freezing companies has been going well with 2 traceability critical points.
Pelatihan desain kemasan dan marketing berbasis digital melalui program “Techno Fish-Park” pada sirup buah mangrove dan teh herbal mangrove Sumartini Sumartini; Muhammad Nur Arkham; Aulia Azka; Nirmala Efri Hasibuan; Putri Wening Ratrinia; Eko Novi Saputra; Muh Suryono; Basri Basri
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 6, No 4 (2023): November
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v6i4.1671

Abstract

Technofisheriespark adalah suatu kawasan terpadu (dirancang/direncanakan, dikembangkan  &  dikelola secara  khusus)  yang  terdiri  dari  satu  atau  lebih  pusat  kegiatan IPTEKIN. Kegiatan Pengenalan  dan  Sosialiasi dilaksanakan dalam upaya  yang dilakukan dengan cara mengembangkan masyarakat pesisir dan nelayan di kawasan Sungai Geniot, Sungai Sembilan berencana memberikan program penyuluhan dan pelatihan tentang potensi mangrove sebagai bahan baku pembuatan sirup mangrove dan teh herbal. Kegiatan ini dilakukan melalui metode perencanaan dan sosialisasi, pendampingan operasional dan implementasi teknologi. Pada awal pengamatan terlihat para pengusaha tertarik dengan program pendidikan ini. Para pengusaha tampak antusias hingga akhir kegiatan pelatihan. Kegiatan ini diharapkan dapat meningkatkan tingkat pendapatan wirausaha masyarakat Sungai Geniot, meningkatkan kreativitas dalam pengemasan dan pelabelan serta pemasaran  digital produk, serta keterampilan wirausaha warga Desa Sungai Geniot Kecamatan Sungai Sembilan Kota Dumai. 
Co-Authors Apri Mujiyanti Aulia Azka Basri Basri Eko Novi Saputra Muhammad Nur Arkham Nirmala Efri Hasibuan Putri Wening Ratrinia Rahadatul Aisy Reza Fadilah Sumartini Sumartini Sumartini Sumartini, nFN