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APPLICATION OF LIQUID SMOKE FOR SMOKE FLAVORED FISH (Cryptopterus bicirchis) PROCESSING Siska, Ade Novaria; Leksono, Tjipto; ', Edison
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research was aimed to determine the good kinds of firewood as smoke liquid material for producing smoke flavored catfish (Cryproterus bicirchis) mostly preferred by consumers. The method used was experimental and composed as completely randomized design (CRD). The treatments were the used of different liquid smoke to produce smoke flavored catfish. The liquid smoke was pyrolyzed from different kinds of firewood, namely: laban wood (Vitex pubescens), rubber wood (Hevea brasiliensis), coconut shell (Cocos nucifera), and coconut fibers. The smoke flavored catfish produced were evaluated for the consumer preference assessed by hedonic test and the characteristic of physico- assessed for the content of moisture, total acid and total fenol, and the value of pH. The results showed that the best kind of firewood used for smoke material of liquid smoke was distilled laban wood because it had the highest score of aroma 7.7, existence 7.7, flavor 7.5, and texture 7.6 but not significantly different to those exposed on coconut shell. It was containing 0.8 ppm of total phenols, 0.4 % of total acid and pH value 6.2. Thus, the diminishing availability of laban wood in the nature could be replaced by the coconut shell as a biomass of agricultural waste.Keywords: coconut shell, Cryproterus bicirchis, laban wood, liquid smoke.
THE EFFECT OF DIFFERENT KIND OF CITRUS ON THE QUALITY OF JELAWAT FISH (Leptobarbus hoevenii) NANIURA Hutapea, Christine Natalia; Leksono, Tjipto; Sari, N Ira
Berkala Perikanan Terubuk Vol 47, No 2 (2019): Juli 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.162 KB) | DOI: 10.31258/terubuk.47.2.165-175

Abstract

This study aimed to know the effect of the using of different citrus on the quality of hoven's carp fish naniura and to determine the other kind of citrus to substitute the jungga (Citrus jambhiri) in naniura processing. The research method used was experimental composed as a non-factorial completely randomized design (CRD). The treatment conducted was the using of different kinds of citrus (jungga, lime, lemon) in the processing of naniura. The results showed that the different citrus used was significantly affecting the organoleptic values (appearance, odor, taste, and texture), pH, water holding capacity, total plate number of bacteria, and a total of lactic acid bacteria. The best treatment is the use of lime (Citrus aurantifolia) with the characteristics of the appearance yellow-orange color, quite bright, and not pale; the odor was not smelling fishy but smelling characteristically naniura; the taste was sour and spicy, and the texture was soft and not hard. Naniura used of lime has a pH value of 4.8, water holding capacity 53.2, total plate number 3.6 x 103 Cfu/g, and lactic acid bacteria 4.3 x 105 Cfu/g
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.14.01.%p

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).
THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN THE SOLUTION OF LIQUID SMOKE PYROLIZED FROM PEANUT SHELL (Arachis hypogea) ON THE QUALITY OF SMOKED CATFISH (Mystus nemurus) Andika, Roni; Mus, Sukirno; Leksono, Tjipto
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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Abstract

This research had been conducted in November 2014 in purpose todetermine the effect of varied concentration and soaking time in liquid smokesolution pyrolyzed from peanut shell (Arachis hypogea) on the quality of smokedcatfish (Mystus nemurus). The method used in this study was experimental anddesigned as Completely Randomized Design (CRD) composed factorially 2x2. Thecatfish was soaked in a solution of liquid smoke with different concentrations 8%(K8) and 12% (K12) for 60 minutes (L60) and 90 minutes (L90), an then dried usingan oven at a temperature of 55ºC for 12 hours. The quality parameters weretheorganoleptic, chemical, total phenols, total acids, and pH values. The resultsshowed that the differences of concentrations and soaking time in a solution ofliquid smoke affected significantly on the quality of smoked catfish as shown onthe score of the texture and odor, moisture, but not significantl affected on thescore of appearance and taste, total phenols, total acids and pH values. Thetreatment K12L90 showed the best quality of smoked catfish with the score of odor7.64 and taste 7.32, moisture content 8.24%, total phenols 0.11ppm, and totalacids 9.16%, meanwhile the second best quality of the smoked catfish was shownby the treatment K8L60 with the score of appearance 7.23, and pH value 6.21.Thesensory characteristics of smoked catfish was showing that the meat surface wasclean, neat , and had attractive colors (golden yellow), had the specific odor ofsmoked fish, had delicious taste and distinctive flavor of smoked fish, less salty,and had a compact and soft texture of the meat.Keywords: liquid smoke, Mystus nemurus, peanut shell, soaking time, solutionconcentration
EFFECT OF VARIED KINDS OF SMOKE SOURCE MATERIAL ON THE QUALITY OF SMOKED CATFISH (Pangasius hypophthalmus) Arif, Ahmad; Mus, Sukirno; Leksono, Tjipto
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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Abstract

This research was conducted in December 2014. The purpose of this study was to determine effect of varied kinds of smoke source material on the quality of smoked catfish (pangasius hypophthalmus). There are three kinds of smoke source materials used for smoking catfish, namely: coconut shell and coconut husk, the mixture coconut shell and husk. The parameters used to measure the quality of the smoked catfish are sensory value, the content of total acid and total phenols, water content and pH value. The results showed that the use of different kinds of smoke source materials significantly affected to the appearance and taste value, total phenols, and the pH value, but did not significantly affect to the value of the texture and smell, moisture content and the content of total acids. The use of smoke source mixture of husk and coco shell is the best treatment, showed by the highest sensory value, those are consistence 7.6, texture 7.8, odor, 7.6 smell and taste 7.7. It means that the smoked fish is shiny and intact, has dense and compact texture, distinctive odor of smoked fish and have a good characteristic flavor of smoked fish. Catfish smoke contained total phenols 15.78 ppm, total acid 21.15 %, water content of 30%, and pH value 7.22.Keywords: Fish smoking, smoke source, catfish, coco husk and shell.
CORRELATION OF WEIGHT REDUCTION TO THE QUALITY OF SMOKED MACKEREL (Euthynnus affinis) FILLET STORED IN COLD TEMPERATURE(7 ± 2 °C) Yudiandani, Elisabet Sancti; Mus, Sukirno; Leksono, Tjipto
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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Abstract

The research was conducted in March until April 2015 to determine the correlation of weight reduction by smoking to the quality of smoked mackerel (Euthynnus affinis) fillet that stored at chilling temperature (7 ± 2 °C). The research was using correlational-experimental method. The first step is filleting the fish at the size of 1.5 cm in thickness and 70 g in weight, then soaked it in 30% salt brine for 5 minutes. Then the fillet was soaked in the liquid smoke at the consentration of 8% for an hour and then dried until the weight was reducing until several percentages, namely: 0%, 20%, 40% and 60% from the initial weight. Parameters used were hedonic values (appearance, odor, taste and texture), moisture content, pH, free fatty acid, total phenol, and bacterial total plate counts. The data obtained were tabulated and analyzed using simple linear regression. The result shows that the increase of weight reduction on smoked fillet mackerel stored in chilling temperature (7 ± 2 °C) was significantly correlated to the increase of hedonic values (appearance (R2=0.665), odor (R2=0.629), taste (R2=0.559), and texture (R2=0.763)), total phenol (the first total phenol (R2=0.868), the end total phenol (R2=0.940) and free fatty acid (R2=0.493) (p<0.05). Otherwise, it was significantly correlated to the decrease of moisture content (R2=0.902), pH (R2=0.339) and bacterial total plate counts (R2=0.260) (p<0.05).Keywords: chilling temperature, Euthynnus affinis, smoked fish, weight reduction
Analysis Mineral Content in the Shell of Freshwater Mussel (Pilsbryoconcha exilis) in Varied Sizes Rahayu, Rizki; Leksono, Tjipto; ', Desmelati
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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Abstract

The purpose of this study was to determine the mineral content in freshwater mussel shell crude extractin varied shell sizes. The shell was categorized into three sizes, namely: small shell with the length of 7-8 cm (S), medium between 9-11 cm (M) and large between 13-14 cm (L). The laboratory analysis includedthe yield of shell crude extract, moisture content and the content of macro and micro minerals. The results showed that the freshwater mussel shell with the length of 7-8cm (S) had the lowest yield of shell crude extract 44,12%, but contained the highest mineral content, namely: macro minerals: calcium (Ca) 31.25%, magnesium (Mg) 0.29%, potassium (K) 3.24%, sodium (Na) 3.62%, phosphorus (P) 0.33%, and micro minerals: iron (Fe) 2.54 % and zinc (Zn) 0.91%.Keywords: Mineral, flour freshwater mussels shells, shells size
THE EFECT OF THE DIFFERENT COOKING METHODS ON THE QUALITY OF SHREDDED BARNACLE (Anadonta woodiana Lea) Lestari, Hoki Winda; Sari, N. Ira; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The study aimed to determine the different cooking methods on the quality of shredded barnacle (Anadonta woodiana Lea). The methods used were cooking process consisting of three kinds which were: without cooking (D0), cooking with boiling technique (Dp), and cooking with steaming technique (Dk). The shredded barnacles were evaluated for organoleptic and chemical characters. The result showed that the best treatment to produce the highest quality of shredded barnacles was using of steaming technique. The organoleptic characteristic was shown as darkish brown appearance, shredded based and quite strong spices aroma and taste, and solid dry texture. It contained of 11,22 % moisture and 17,35% protein.Key-words:, barnacle, boiling, cooking, shredded, steaming
THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN CORNCOB (Zea mays L) LIQUID SMOKE AT ON THE QUALITY OF SMOKED CATFISH (Pangasius pangasius) Riandi, Afrizal; Ilza, Mirna; Leksono, Tjipto
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 had been conducted in April 2015 in purpose todetermine the effect of varied concentration of corncob liquid smoke and soakingtime on the quality of smoked catfish (Pangasius pangasius). The method used inthis study was experimental, designed as Completely Randomized Design (CRD)and composed factorially 3x2. The catfish was eviscerated and then soaked in asolution of corncob liquid smoke at different concentration 4% (K4), 6% (K6) and8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then driedusing an oven at the temperature of 55o C for 12 hours. The quality parametersused were the characteristic of organoleptic, water content, total phenols, totalacids and pH values. The results showed that the differences of concentration andsoaking time in a solution of liquid smoke affected significantly on the quality ofsmoke catfish as show on the score of the appearance, total acids and pH values,but not significantly affected on the score of the texture, odor, taste, water contentand total phenols. The best quality of smoke flavored catfish is produced bysoaking the catfish in a solution of corncob liquid smoke at concentration 6-8%for 2 hours. The characteristics of smoke flavored catfish were showing cleansurface of the meat, neat, and attractive colors (golden yellow). The smoked fishhad the specific odor of smoked fish, delicious taste and distinctive flavor ofsmoked fish, less salty, and a compact and soft texture of the meat. The smokeflavored catfish contained the water 12,88-9,14%, total phenols 0,15-0,21 ppm,total acids 3,73-5,20 and pH value 5,38-5,98.Keywords: liquid smoke, Pangasius pangasius, corncob, solution concentration,soaking time
CHEMICAL CHARACTERISTICS OF PYROLYSIS LIQUID SMOKE SOME TYPES OF WOODSMOKE S, Juwita; Hassan, Bustari; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Liquid smoke can be used to preserve and add to the taste of food. The quality of liquid smoke is determined by the type of wood smoke used. This study aimed to evaluate the yield and chemical composition of the liquid smoke made from wood kandis, wood Laban, Ubar wood and coconut shell. The fourth type of timber is made of liquid smoke with condensation method using a pyrolysis. Parameters danalisis consists of the chemical composition of wood, the yield of liquid smoke, phenols, acids, pH, carbonyl and antioxidants. The results showed that wood Laban has a higher value on the total carbonyl is 15:43% and the value of the antioxidant is 84.26%.Keywords: Liquid Smoke, preserve, wood Laban, total carbonyls, antioxidants.
Co-Authors ', Desmelati ', Edison ', Sakinah ', Suparmi Afrizal Riandi, Afrizal Ahmad Arif Angraini, Yannisa Ariadi, Marta Armanda, Laura Astria, Novi Audina, Stefani Rani Br Hutahayan, Wika Romauli Bustari Hasan Bustari Hassan, Bustari D P N Daeli, Jansen Dahlia Dahlia Damayanti, Desi Desmelati Desmelati Destari, Dian Dewita Buchari Elisabet Sancti Yudiandani, Elisabet Sancti Enrawana Putri Purba, Enrawana Putri Febriana, Tika Frayogo, Dede Fyonadli Ginting, Denny Fajar Timotius Hamdi, Afrinaldi Hardiwinata, Hardiwinata Hotma Fitriani, Hotma Hutabarat, M. Aziz Amin Hutabarat, Sarima Ruth Hutapea, Christine Natalia Indriyanto, Muhammad Cholik Ira Sari Irawan, Rudy Iriani, Dian Jamal Basmal, Jamal Juwita S, Juwita Lestari, Hoki Winda Malau, Chandra Yustitia Manullang, Arkadius Maskilin, Jippo Meldiyani Br karo, Meldiyani Br Mirna Ilza Monika, Santa Muhammad Hambali, Muhammad N Ira Sari N. Ira Sari Nasution, Ansyor Refinal Fadilah Nasution, Iqbal Naufal Khalis Nasution, Sri Aryati Rukmana Nurdintaher, M. Rafian Nurma Yunita, Nurma Osemaking, Maria Fansiska Pramana, Ilham Putra, Erenno Akbari Putri, Thesia Maharani Rahman Karnila Rajis, Rajis Ramadani, Yumna Ramadhana, Febriano Rantika, Dya Surya Rizki Rahayu, Rizki Roni Andika, Roni Sabbah, Hindam Sajiwo, Arif Jaso sakinah, Elisa Samosir, Octavianus Saputra, Radian Sari, Weni Kurnia Silaban, Adi Putra Silalahi, Riana Sirait, Joslin Siska, Ade Novaria Sitohang, Nahot Tua Situmorang, Roy Saputra Sri Wahyuni Srinovita, Vella Sukandar, Titieu Keumala Sukirno Mus Sukirno Sukirno Sukirnomus, Sukirnomus Sulastri Sulastri Sumarto Sumarto Suparmi Suparmi Syahputra, Alias Syahrul Syahrul Tayib, Raja Triana, Monika Triwulandini, Anisa Umi Habibah Vazilla, Shafa Yasmin Wantan Nainggolan, Wantan Yefri Mufti, Yefri Zulfiqri, M. Zulkarnaini Zulkarnaini Zurrahmi, Hafi