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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Unri Conference Series: Community Engagement
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Fakultas Perikanan Dan Kelautan Universitas Riau
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EVALUASI MUTU SENSORIS DAN KIMIA IKAN ASAP BAUNG (Mystus Nemurus) YANG DIBUAT DARI IKAN SEGAR DAN BEKU ', Sahyudi; Hasan, Bustari; ', Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study was aimed to evaluate the sensory and chemical quality ofMystus smoked fish (Mystus nemurus) made from fresh and frozen fish. Mystusfish harvest size (200-300 grams) per head obtained from aquaculture cages inSungai Paku, Kampar. A total of 10 fish were frozen at -18 0C for 10 days beforesmoked and 10 other smoked in a fresh condition. Before the two fish groupssmoked, each cleaved form of butterfly like cut and filleted. Mystus fish thenwashed with clean water and smoked using multilevel temperature of 50-60 0C(drying), 80-95 0C (ripening) and 50-60 0C (improvement). The results showed asmoking yield of smoked fish fillets and butterfly like cut are made from freshfish are respectively 34.09% and 41.55% higher than made from smoked fish offrozen fish, which is 29.60% and 40.54%. Appearance and texture of smoked fishfillets and butterfly like cut are made from fresh fish better than smoked fish madefrom frozen fish, but the smell and the taste was not different between the twosmoked fish. Water content, fats and proteins of smoked fish are made from freshfish are respectively 15.00%, 18.60%, 44.08% and 15.79%, 18.93%, 43.65%;higher than that of water content, fats and proteins smoked fish are made fromfrozen fish, which is 14.66%, 18.13%, 43.59% and 15.59%, 18.46%, 43.31%.Keywords: smoked fish, quality, Mystus (Mystus nemurus), fresh fish, frozen fish.
EFFECT OF DIFFERENT TREATMENT ON QUALITY SENSORY AND TRASH FISH CHEMICAL RAW MATERIALS AS FISH MEAL Wahid, Nur; Hasan, Bustari; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The aim of this study was to evaluate the effect of boiling, salting andicing effectivity in maintaining the chemical and sensory quality of the trashedfish flour. The experimental design used was a randomized block design (RAK)with 1 factor. Treatments of the study were boiling, salting and icing whichconsists by 3 stages, suchas: first stage; fish was boiled into boiling water for 15minutes, second stage; fish was salted with salt 15%, and third stage; fish was icedwith comparation 2: 1 of ice and fish on temperature 5℃. The time of storage oftrashed fish was group (4, 6, 8, and 10 days). The parameters was were sensoricvalue (odor), proximate composition, NPN and TVB. The results showed thesensoric value of the trashed fish wich was boiled and iced for storage bad odorand had been rejected on 6 day. Although, the trashed fish wich was salted hadno bad odor and still received for storage. The average value of sensoric quality ofthe trashed fish was boiling 7,63, salting 7,83 and 4,96 icing. For chemicalanalysis (proximat value, NPN and TVB), the best treatment of the trashed fishwith boiling treatment. The proximat compotition of the salted trashed fish forstorage were water value 8,28%, ash value 25,84% , fat value 7,01% and proteinvalue 51,87%. While the value of NPN and TVB were NPN 0,28% and TVB5,41mg.Keywords: Trashed fish, fish flour, boiling, salting and icing.
THE STUDY OF QUALITY SENSORY AND MICROBIOLOGICAL VARIOUS TYPES OF SMOKED FISH WHICH MARKETED AT KECAMATAN SUKAJADI PEKANBARU Naibaho, Nasib; Hasan, Bustari; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was to determine evaluate the sensory quality and microbiological various types of smoked fish which marketed at Kecamatan Sukajadi Pekanbaru. Three types of smoked fish obtained from market Cikpuan, Palapa and Kodim. Smoked fish originated from Bangkinang, Pelalawan, Rokan Hilir and Palembang. Smoked fish observed to the sensory quality ang microbiological. The result of this study have shown that the sensory quality and microbiological which marketed in Palapa have the highest sensory quality from Cikpuan and Kodim; Based on the types fish which marketed have shown that selais fish have the highest sensory quality from patin and baung; Based on the origin of the production area, showed that Pelalawan have the highest sensory quality from Bangkinang, Palembang and Rokan Hilir. Based on microbiological parameter (TPC, Stapylococcus aureus, Koliform and Jamur), showed that smoked fish which marketed in Cikpuan have the highest microbiological value from Kodim and Palapa. Based on the types, the fish which marketed in the three of market showed that baung fish have the highest microbiological value from patin and selais; Based on the origin of the production area showed that Palembang have the highest microbiological from Pelalawan, Bangkinang and Rokan Hilir.Keyword : smoked fish patin, baung, selais, sensory quality, microbiological
CHARACTERISTICS OF SMOKED CATFISH (Hemibagrus nemurus) PREPARED FROMPOND CULTURE, CAGE AND WILD FISH Maskilin, Jippo; Hasan, Bustari; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was aimed to evaluate the sensory quality, proximate composition, amino acids and fatty acids profiles of smoked catfish prepared from pond, cage culture and wild fish. Catfish samples 300-350 grams in weight wastaken respectualy from wild (Kampar river), pond and cage culture in Sungai Paku, Kampar. The fish was smoked using hot smoking method, and the smoked fish was evaluated for smoking yield, sensory quality, proximate composition, amino acid and fatty acid profile.The smoking yield value for smoked fish prepared from pond culture fish was the highest, and then followed by that prepared from cage culture fish and wild fish. The highest fat and moisture composition was found in smoked fish prepared from pond culture fish, then followed by cage culture fish and wild fish. Protein and ash was the highest in smoked fish prepared from wild fish then followed by cage and pond culture fish. Overally, sensory quality and essential amino acid profile of smoked fish was not much different among the fish from different sourcer. However, PUFA was the highest in the smoked fish prepared from cage culture fish them followed by wild fish and pond fish.Keywords: Hemibagrus nemurus,smoked fish,smokingyield, Sensory quality, proximate composition, fatty acid, amino acid
EVALUATION OF SHELF-LIFE OF FARM-RAISED CATFISH (Hemibagrus nemurus) FILLET STORED AT THE TEMPERATURE OF 5°C AND 10ºC ', Sakinah; Hasan, Bustari; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was aimed to evaluate the shelf-life of farm-raised catfish (Hemibagrus nemurus) fillet stored at 5°C and 10ºC. Catfish, 250-350 gram in size was taken from cage aquaculture in Sungai Paku, Kampar. Thrity fish was sampled and filleted. The fillet were kept in plastic bag and stored in refrigerator at 5ºC and 10ºC for 15 days. Changes in quality during storage ware evaluated for sensory value, TVB (Total Volatile Base), TPC (Total Plate Count) and TBA (Thiobarbituric acid) and the evaluation was made at 0, 3, 6, 9, 12, and 15 day storage. Sensory quality of fish stored in 10±1⁰C incerased faster then that stored in 5ºC, and the fish was unacceptable after day-12 for fish stored at 5ºC and day-3 for fish stored at 10ºC. TVB and TBA value of fish stored at 10ºC increased faster than that stored at 5ºC. TPC value of fish stored at 10ºC also increased faster than that stored at 5ºC. The TVB, TBA and TPC value of fish stored at 10ºC was correlated stronger to sensory value than that stored at 5⁰C. TVB, TBA and TPC value of fish stored at 10°C and 5ºC at spoilage were 27.20 and 33.60 mg N/100; 0.15 and 0.19 mg malonaldehyde/kg; 5.33 and 6.11 log cfu/g respectively.Keywords: Catfish (Hemibagrus nemurus), shelf-life, temperature (5°C and 10ºC) and quality.
CHARACTERISTIC COMPARISON OF CATFISH(Hemibagrus nemurus) FROM WILD, POND CULTURE, AND CAGE Iskandar, Dedi; Hasan, Bustari; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research aims to evaluation and compared chemical proximate compositions, NPN, amino acid and fat acid of Hemibagrus nemurus from wild catfish, pond culture and cage. Catfish used is 70 from wild (Kampar river), pond culture, and cage in Paku river, Kampar.Value of catfish was evaluation, value of edible portion, dressing percentage water holding capacity,sensory quality, proximate, non protein nitrogen, amino acid, and fat acid. The research was showed edible portion, dressing percentageand sensory quality was not different between fish habitat,water holding capacity highest was catch from pond culture, followed by fish from cage and wild,protein compositions, and cinder fish from wild was highest, next followed by fish from cage and pond culture. Fat acid contents fish from pond culture more hight of the cage and wild, water contents fish from cage and wild more hight of the pond culture, NPN highest was catch from wild, followed by fish from cage and pond culture. Base on data obtained, it was concluded that amino acid was not different from fish habitat. Fat acid of PUFA more hight on fish cage compared pond culture and wild catch.Keywords : Hemibagrus nemurus, habitat, cage, wild catch, pond culture
EFFECT OF FORTIFICATION OF FRESHWATER MUSSEL SHELL (Pilsbryoconcha exilis) FLOUR ON COOKIES TOWARDS CONSUMER ACCEPTANCE Putri, Desrili Niatami; Hasan, Bustari; Iriani, Dian
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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 ABSTRACT  This study was aimed to determine the effect of fortification of freshwater mussel shell (Pilsbryoconchaexilis) flour on cookies towards consumer acceptance. The experimental method was used in this research with one factor of Completely Randomized Design (CRD), namely the addition of freshwater mussel shell flour on cookies production with 4 levels of concentration: 0% (CK-0), 0.5% (CK-0.5), 1% (CK-1), and 1.5% (CK-1.5). The parameter tested was consumer acceptance with 80 untrained panelists. The results showed that 1% (CK-1) treatment was the best treatment based on consumer acceptance with appearance 100%, color 98.75%, odor 100%, and flavor 100%.The characteristics for cookies produced were neat, the surface of cookies was flawless, brilliant and shiny yellow of color with a little bit brown color on the bottom. The odor of cookies was thought to originate from the mussel shell flour and the ingredients for cookies such as butter and vanilla which have a fragrant and not fishy odor and good taste and the mussel shell flour was not felt. However, based on the statistical analysis that the fortification of mussel shell flour on cookies production did not significantly different among treatment with 95% of confidence level. Keywords: Catfish Shell flour, freshwater mussel, Pilsbryoconcha exilis, cookies, consumer acceptance
THE PHYSICOCHEMICAL AND SENSORY QUALITY OF BAUNG (Hemibagrusnemurus) IS FED A MIXED DIET OF SALTED TRASH FISH AND FISH INNARDS AS A SUBSTITUTE FOR CONVENTIONAL FISH MEAL Hutagaol, Debby Alvionita; Hasan, Bustari; Iriani, Dian
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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Abstract

ABSTRACTThis study was purpose to evaluate physicochemical and sensory  characteristics of baung catfish fed diet containing the mixture of salted trash fish and catfish viscera replacement in fish diet. Baung catfish avaranging ±50 gram in weight were diet containing the mixture of salted trash fish and catfish viscera replacing for covensional fishmeal 0% (TIK), 50% (CIRJ 50), 75% (CIRJ 75), 100% (CIRJ 100) and commercial. The fish were fed in floating net up to commercial size (±500g). The harvested fish were evaluated for physicochemical (edible portion, processing waste, proximate composition, non protein nitrogen and amino acid) and sensory  characteristics. The result indicated there were no significant difference in physicochemical characteristics and sensory quality. The fish fed the difference diets, those, it can be concluded that a mixture of salted trash fish and fish visceral can replace convensional fishmeal in the fish diet. Keywords:Baung, Physicalchemistry, Sensory, Trash Fish, Fish Innards
RANCANG BANGUN INSTRUMEN DEHIDRATOR UNTUK PENGASAPAN DAN PENGERINGAN HASIL-HASIL PERIKANAN Leksono, Tjipto; Hasan, Bustari; Zulkarnaini, Zulkarnaini
Jurnal Perikanan dan Kelautan Vol 14, No 01 (2009)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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Abstract

Study on the dehydrator engineering for fish dehydration has beenconducted. The study was aimed to engineer, to built and to assess the existension,effectivity and efficiency of the fish dehydrator and the quality of dehydratedgiant catfish (Pangasius hypopthalmus) yielded by its application. The dehydratorhad three main chamber, namely: smoking furnace, smoking chamber, and dryingchamber. Its volume was measured 120 X 180 X 200 Cm3, and its smoking anddrying capacity were 100 kg.The result showed that both smoking and drying process could be aplliedsimultaneously. Therefore, the smoking fuel used could be saved. It spent 5kg/hour of coconut shell or 3.5 kg/hour of rubber wood (Hevea brasilliensis). Itwas not detected smoke contamination into the drying chamber. The rate oftemperature and RH in smoking chamber was 63o C and 43%, meanwhile, indrying chamber was 50o C and 49%. The consumer acceptance and the quality ofthe dehidrated fish yielded by smoking was not significantly different to it yieldedby drying. To get the maximum water content 40% in the fish, smoking processneeded 8 hours, meanwhile drying process needed 12 hours. The dehydrated fishcould be stored for 9 days at room temperature (30-32 oC).
CHANGES IN THE QUALITY OF CATFISH (Pangasius hypophthalmus) TOFU NUGGETS VACUUMAND NONVACUUM PACKED DURING COLDSTORAGE (50C) Sahliana, Sahliana; Syahrul, Syahrul; Hasan, Bustari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT This studyaims to compare the quality of catfish (Pangasius hypophthalmus) tofu nuggets vacuum and nonvacuumpackaged during cold storage (50C).  The treatments given consisted of (A1) vacuum packaging and (A2) nonvacuum packaging.  The quality parameters tested were organoleptic (appearance, aroma, taste and texture), Total Plate Count (TPC), and Total Volatile Base (TVB), with interval periods of 0, 4, 8, 12, and 16 days of storage.  The catfish tofu nuggets with vacuum packed are good quality with appearance characterisrics (dry bread crumbs, less bright, product specifications), taste (less strong, product specifications), aroma (less strong, product specifications), texture (rather solid and compact);  TVB 20.43 mgN / 100g;  TPC 4,7x104 colonies/g, with 12 days of cold storage.Keywords: Nugget,catfish, vacuum packaging, storage time 
Co-Authors ', Desmelati ', Sahyudi ', Sakinah Abdul Salam Badji Adi Putra Silaban Aditya Rachman Aliunputra Aminah Abdullah Anak Agung Istri Sri Wiadnyani Andhra Syatapahana Ansyor Refinal Fadilah Nasution AYU WULANDARI Bella Kharisma Dahlia Dahlia Damayani, Noventa Dwi Debi Rachmadani Dedi Iskandar Deevrizal Deevrizal Desmelati ' Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desmelati Desnizarianti ' Dian Iriani Dya Surya Rantika Era Yuliana Evrin Septyanti Fajar Syukron Febriana, Tika Fitra Suzanti Giffar Ali Firmansyah Gusti Putra Yunius Guswanda Putra Henry Robby Mustaqim Hutagaol, Debby Alvionita Ilham Azhari Nasution Indra Anggraini Ira Sari Irani, Dian Islami Hakim M Andesba Arifin M Azwar M. Irvansyah, M. Irvansyah Malau, Chandra Yustitia Maskilin, Jippo Mohd. Khan A. N Ira Sari N Ira Sari N. Ira Sari Nalurita Nalurita Nasib Naibaho, Nasib Nur Wahid, Nur Nurma Yunita Nurul Atasyah Atasyah Putri, Desrili Niatami Qalbi Salim Rahman Karnila Reinaldy Pangestu Riana Silalahi Rika Sepia Alvianti Rudy Irawan Ryan Nazmi Sahliana, Sahliana Sahyudi Sahyudi Santa Monika Sastiwi Sastiwi Shandy Shandy Sri Aryati Rukmana Nasution Stefani Rani Audina Sukirno Mus Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Syahrul Syahrul Tia Sundari Titania Tjandrawati Nugroho Tjipto Leksono Tjipto Leksono Tomy Andri Zulpa Trisla Warningsih Umi Habibah