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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Unri Conference Series: Community Engagement JURNAL AGROINDUSTRI HALAL
Tjipto Leksono
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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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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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 QUALITY CHARACTERISTICS OF KATSUOBUSHI LITTLE TUNA (Euthynnus affinis) PROCESSED BY USING LIQUID SMOKE PYROLYZED FROM VARIED SMOKE SOURCES Fitriani, Hotma; Mus, Sukirno; 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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The study about the quality characteristics of katsuobushi little tuna (Euthynnus affinis) processed by using liquid smoke pyrolyzed from varied smoke sources was conducted in Februari – April 2016. This study was intended to best quality varied liquid smoke source of processed little tuna katsuobushi. The quality parameters of this study were the sensory quality included the value of appearance, smell, and texture; chemical characteristics, included pH, moisture, ash, and phenol content; and microbiologic characteristics, included total bacterial colonies, identification of bacteria Salmonella sp, Staphylococcus aureus, and fungi. The experimental design was Completely Randomized Design (CRD) and the treatment applied was of the different smoke sources, namely coconut shell (A1), coconut husk (A2) and empty pulm fruit bunch (A3). The fish fillet was soaked in the liquid smoke at the concentration of 8% for 60 minutes. The results showed that the liquid  smoke of the coconut shell (A1) was producing the best quality of little tuna katsuobushi.The characteristic of appearance is clean, shiny color without cracks, on the surface area of katsuobushi was fully fungi of yield (Aspergilus sp), spesific smell katsuobushi without additional odor, hard texture not easly broken. The katsuobushi contained of moisture 7,66 %, ash 0,67%, phenol 3,216 ppm, the value of pH 6,68, and total bacterial colonies 1,29x103cfu/g. The existence of bacteria Salmonella sp and Staphylococcus aureus was negative and the type of fungus grown on all used materials liquid smoke was Aspergillus sp. Keywords: katsuobushi, little tuna, liquid smoke
THE EFFECT OF COCONUT SHELL LIQUID SMOKE APPLIED AT VARIED CONCENTRATION AND SOAKING TIME ON THE QUALITY OF SMOKE FLAVORED CATFISH (Cryptopterus bicirchis) wahyuni, Sri; Mus, Sukirno; 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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The purpose of the research was to evaluate the quality of smoke flavored catfish (Cryptopterus bicirchi) produced by liquid smoking. The method used was experimental, designed as Completely Block Randomized Design (CBRD) and composed factorially 4x2. The catfish was eviscerated and then soaked in a solution of coconut shell liquid smoke at different concentration, namely: 2% (K2), 4% (K4), 6% (K6), 8% (K8), combined with second treatment factor, that was fish soaking time in the liquid smoke for 60 minutes (L60) and 90 minutes (L90). 4% (K4), 6% (K6) and 8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then dried using an oven at the temperature of 55o C for 12 hours and then stored and observed for 36 days at room temperature. The results showed that smoke flavored catfish produced by soaking the fish into liquid smoke at the concentration of 6% for 60 minutes (K6L60) was the most preferred by panelists. The best smoke flavored catfish was showing the highest score of appearance 7,78; score of taste 7,9; score of texture 8,1. At the last day of the storage, the chemical and microbial characteristics of the product was consisted of TBA concentration 2.13, content of total acid 99.7, total phenol 6.7, moisture 7,2% and TPC 3,73 cfu/g.Keywords: liquid smoke, smoke flavored catfish, soaking time
THE ANTIBACTERIAL EFFECTIVENESS OF SEAWEED (Eucheuma cottonii) EXTRACT ON Bacillus cereus and Pseudomonas aeruginosa Hutabarat, M. Aziz Amin; Sari, N. Ira; 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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The aim of the research was to assess the antibacterial effectiveness of seaweed Eucheuma cottonii extract as inhibitor to the growth of Bacillus cereus and Pseudomonas aeruginosa and to determine the minimum inhibitory concentration of Eucheuma cottonii extract on Bacillus cereus and Pseudomonas aeruginosa. The method used was the experimental. The most effective concentration of the extract was 6% that could inhibit the growth of Bacillus cereus with a clear zone of 6 mm. Meanwhile, the extract concentration of 4% was the effective concentration to inhibit the growth of Pseudomonas aeruginosa with a clear zone of 5 mm.Keywords : antibacterial, Bacillus cereus, Pseudomonas aeruginosa, seaweed
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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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
THE CONSUMER ACCEPTANCE ON SMOKE FLAVOURED CATFISH SAUSAGE (Clarias gariepinus) Sukandar, Titieu Keumala; Ilza, Mirna; 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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The aim of the research was to determine the consumer acceptance on the smoke flavoured catfish sausage. This research was conducted in 2 steps, those were the production of coconut shell redistilled liquid smoke and the production of smoke flavoured catfish sausage. The method used was the experimental composed as non factorial Randomized Complitely Design. The treatment factor was addition of liquid smoke in the catfish sausage, consisted of 4 levels, namely addition of 0 mL (SA0), 2 mL (SA2), 4 mL (SA4), and 6 mL (SA6) for every 315 g fish meat each. The result showed that the catfish sausage added with 2 ml liquid smoke in (SA2) was indicated as the highest sensory value. The proximate composition indicated that the lowest water content was shown on the catfish sausage added with 4 ml liquid smoke (SA4) amounting to 7,01% meanwhile the highest one was SA0 amounting to 7,58 %. The highest content of protein was SA2 amounting to 30,25% and lowest one was SA6 amounting to 24,56%. The highest content of fat was SA4 amounting to 2,31% and lowest one was SA0 amounting to 1,28%. The highest content of ash was SA6 amounting to 4,00% and lowest one was SA0 amounting to 2,21% and the highest content of phenol was SA6 amounting to 12,29% and lowest one was SA0 amounting to 0,41%. Keywords : consumer acceptance, fish sausage, liquid smoke, Clarias gariepinus
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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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.
THE EFFECT OF ADDITION OF CATFISH (Pangasius suchi) PROTEIN CONCENTRATE ON THE QUALITY OF SEAWEED FLAVORED NOODLE (Eucheuma cottonii) Hardiwinata, Hardiwinata; Leksono, Tjipto; Sumarto, Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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Abstract The purpose of this study was to determine the effect of the addition of catfish(Pangasius suchi) protein concentrate (FPC) on the quality of seaweed flavored wet noodle. The method used in this research was the experimental method. The experiment was designedas completely randomized design (CRD) and the treatment was conducting by processing wet noodles, flavored with seaweed (Eucheuma cottonii)and addedwith the fishprotein concentrate at different amounts(0, 5, 10, 15 %). The results showed that the best quality of seaweed flavored noodle was produced by addition of 15% FPC. It was indicated by the highest value of appearance 6.7, aroma 7.4, taste 6.9 and texture 7.0.The proximate composition of the best product was showing the nutritional value contained the moisture of 43.37%, the protein of 55.81%, and the ash of 1.23. keywords:wet noodles, catfish, nutritional content
The Effect of Different Composition of Aren Sugars (Arenga pinnata) on the Quality of Tilapia (Oreochromis niloticus) “Bekasam Hutabarat, Sarima Ruth; Sari, N. Ira; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 ABSTRACT The study was aimed to determine the effect of the different composition of aren sugars (Arenga pinnata) on the quality of tilapia (Oreochromis niloticus) Bekasam. The research was using the experimental method and designed as the the Completely Randomized Design (CRD). The treatment conducted was addition of aren sugar at different compositions, namely: 40% rice flour without aren sugar added, 3% and 5% aren sugar added.  Parameter used were  organoleptic value, pH, total lactic acid, and total plate count. The result was showing that the bekasam added with 40% rice flour 5% sugar aren was producing the best quality of bekasam. The best bekasam was indicated by the highest organoleptic quality with the value of appearance 7.2 with the characteristic of interesting, clean, brownish color; the value of texture 6.36 with the characteristics of chewy, solid, and compact; the value of aroma 7.9 with specific characteristic of fresh and typically bekasam;  and the value of taste 6.92 with the characteristic of acid, salted, typically bekasam and slightly tasted of palm sugar, pH value of bekasam was 4.6,tpc of bekasam 2,6 14x103">  cfu/gr, and the total of lactic acid bacteria was 5.7 X 106 cfu/gr. Keywords : Bekasam, Tilapia (Oreochromis niloticus), Rice flour, Aren Sugars
The Effect of Liquid Smoke Addition Presto Milkfish (Chanos chanos) Towards Consumer Acceptance Putra, Erenno Akbari; Leksono, Tjipto; Desmelati, Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract This research was aimed to determine method and liquid smoke concentracion on presto milkfish  towards consumer acceptance that covers appearance, aroma, flavor, and texture. To know chemical content which were: water content, total acid content, total phenol content, and pH. Research was done with experiment method, that was to make presto milkfish with different coconut shell smoke liquid. Design used in this research was non factorial completely randomized design. The treatmens were addition of smoke liquid on presto milkfish with different amounts, with 4 treatments which were 0 ml (A0), 5 ml (A5), 10 ml (A10), and 15 ml (A15) smoke liquid addition. Reptiotion treatment was three times and the unit on this research was 12 units. Research result addition of different liquid smoke (0 ml, 5 ml, 10 ml, 15 ml) did not have real effect towards color, aroma, flavor and texture value of presto milkfish. Addition of 5 ml liquid smoke in each 200 gr milkfish was the best treatment to produced highest quality of presto milkfish. Charaecteristic of milkfish containts 30.04% water content, 9.89 total phenol, and 2.90 pH value. Keywords: Presto, milkfish (Chanos chanos), consumer acceptance.   
Co-Authors ', Desmelati ', Sakinah Ade Novaria Siska Adi Putra Silaban Afrinaldi Hamdi Afrizal Riandi Anak Agung Istri Sri Wiadnyani Angraini, Yannisa Anisa Triwulandini Ansyor Refinal Fadilah Nasution Ariadi, Marta Arif Jaso Sajiwo Astria, Novi AYU WULANDARI Br Hutahayan, Wika Romauli Bustari Hasan Bustari Hassan Christine Natalia Hutapea Cindi Harta Yuliana D P N Daeli, Jansen Denny Fajar Timotius Ginting Desi Damayanti Desmelati Desmelati Dewita Buchari Dian Destari Dian Iriani Dya Surya Rantika Edison ' Elisa sakinah Elisabet Sancti Yudiandani Enrawana Putri Purba Febriana, Tika Febriano Ramadhana Frayogo, Dede Fyonadli Hardiwinata, Hardiwinata Hindam Sabbah Hoki Winda Lestari Hotma Fitriani, Hotma Hutabarat, M. Aziz Amin Hutabarat, Sarima Ruth Ira Sari Jansen D P N Daeli Joslin Sirait Juwita S Laura Armanda M. Zulfiqri Malau, Chandra Yustitia Manullang, Arkadius Marta Ariadi Maskilin, Jippo Meldiyani Br karo Mirna Ilza Monika Triana Muhammad Cholik Indriyanto Muhammad Hambali Muhammad Rivai N Ira Sari N. Ira Sari Nahot Tua Sitohang Naomi Magdalena Simatupang Nasution, Iqbal Naufal Khalis Novi Astria Nurdintaher, M. Rafian Nurma Yunita Octavianus Samosir Osemaking, Maria Fansiska Pramana, Ilham Putra, Erenno Akbari Putri, Thesia Maharani Raja Tayib Rajis, Rajis Ramadhana, Febriano Riana Silalahi Rizki Rahayu, Rizki Roni Andika Rosiska Banjarnahor Roy Saputra Situmorang Rudy Irawan Rusdy Tarmizi Santa Monika Shafa Yasmin Vazilla Sri Aryati Rukmana Nasution Sri Wahyuni Stefani Rani Audina Steven Ridho Pratama Sukirno Mus Sukirno Sukirno Sukirnomus, Sukirnomus Sulastri Sulastri Sumarto ' Sumarto Sumarto Suparmi ' Syahputra, Alias Syahrul Syahrul Tayib, Raja Titieu Keumala Sukandar Umi Habibah Vella Srinovita Wantan Nainggolan Weni Kurnia Sari Yefri Mufti Yumna Ramadani Zurrahmi, Hafi