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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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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) Roni Andika; Sukirno Mus; Tjipto Leksono
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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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
THE EFFECT OF IMMERSING OF TUNA FISH FILLET (Euthynnus affinis) INTO THE LIQUID SMOKE SOLUTION ON THE QUALITY OF FISH NUGGET Shafa Yasmin Vazilla; Tjipto Leksono; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT Tuna fish is showing a high quantity of production and also has valuable nutrient contents. Fish nugget is one of the most popular forms of fishery product diversification. However, it is possible to develop nuggets more to provide consumers with a wide choice of flavors. One way to add the flavor of nugget is by adding smoked flavor to tuna fish nuggets. The adding of liquid smoke into the fish product is a way to produce smoke flavored fish nugget safely for health. This research aimed to observe the effect of fish fillet immersion into the liquid smoke solution at varied combination of concentration and immersion time on the quality of the fish nugget and to determine the best treatment to produce the most preferred tuna nugget by consumers. The research used an experimental method and designed for a Completely Randomized Design to conduct the treatment of fish fillet immersion into the liquid smoke solution at 5 varied concentration and immersion time combinations, based on a preliminary study, namely:  2% for 30 minutes (K2L30), 2% for 60 minutes (K2L60), 4% for 30 minutes (K4L30), 4% for 60 minutes (K4L60), and without immersion as the control. The result showed that the treatment of immersing the fish fillet into the liquid smoke solution at the concentration of 2% for 30 minutes (K2L30) produced the best quality of tuna fish nugget and the highest consumer preference. This fish nugget contained 56.0% moisture, appropriated to the provision in Indonesian National Standard (SNI) for fish nugget. The product is also showing as the safely food, showed by the content of total phenol at 26,2 ppm or equivalent (0.00262-0.00543%), which is still far below the maximum level allowed for total phenol in food (0.02-0.1%), pH 5,90, and no Staphylococcus aureus bacteria contaminated. Keywords: fish nugget, flavor, immersion, liquid smoke
CHARACTERISTICS OF STEAM BROWNIES WITH THE ADDITION OF SEAWEED FLOUR (Eucheuma cottonii) Anisa Triwulandini; Tjipto Leksono; N. Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aims to determine the characteristics of steamed brownies with the addition of seaweed flour (Eucheuma cottonii) and to determine the best concentration of seaweed flour in steamed brownies. The concentration given consisted of 0, 15 and 20% seaweed flour. The test parameters observed were organoleptic. The best addition of seaweed flour to steamed brownies was found at a concentration of 20% with the characteristics of intact, neat, and bright brown color, specific aroma of brownies, sweet taste and soft and dense texture.Keywords: Steamed brownies, Characteristics, Seaweed flour (Eucheuma cottonii) 
CORRELATION OF WEIGHT REDUCTION TO THE QUALITY OF SMOKED MACKEREL (Euthynnus affinis) FILLET STORED IN COLD TEMPERATURE(7 ± 2 °C) Elisabet Sancti Yudiandani; Sukirno Mus; Tjipto Leksono
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 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
THE EFFECT OF SOAKING IN RED GINGER ON THE QUALITY OF FRESH MUSSEL DURING STORAGE AT ROOM TEMPERATURE Octavianus Samosir; Tjipto Leksono; N. Ira Sari
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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ABSTRACTThis study aims to determine the effect of immersion in red ginger on the quality of fresh mussel seen from the organoleptic values, Total Plate Count (TPC), Coliform bacteria and Escherichia coli, and to determine the best concentration of red ginger solution that is able to maintain fresh mussel quality. The method used in this study is the experimental method of immersing the mussel in red ginger and placed at room temperature. The design used in this study was a randomized block design (RBD) with 4 treatments of concentrations of red ginger 0% (K0), 50% (K1), 70% (K2), 90% (K3) and storage time 0, 3, 6 and 9 hours. Based on the results of the research that has been done, the organoleptic value and total plate number of mussels soaked in red ginger with concentrations of 50, 70 and 90% have values that are not significantly different. However, it can be concluded that red ginger with a concentration of 70% is the best treatment with a value of 8.20; aroma 8.18; texture 7.48; taste 7.78; total plate counts of 6.6x105 and negative Escherichia coli.Keywords: Mussel, Red Ginger, Organoleptic, Total Plate Count, Escherichia coli
EFFECT OF DRYING TEMPERATURE ON THE QUALITY OF SKIPJACK TUNA KATSUOBUSHI(Katsuwonus pelamis) Elisa sakinah; Sukirno Mus; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT The aim of the study was to determine the different temperature of drying process on the quality skipjack tuna katsuobushi(Katsuwonus pelamis). The method used was experimental, composed as CRD, andevaluated for the characteristic of it’s sensory(appearance, aroma, taste and texture), microbiological (TPC and fungal identification), and chemical values ( the content of water, ash, phenol and pH value). The drying process was using the oven set on the temperature at 40-50oC, 65-75oC and 90-100oC.The results showed that the different drying temperature was affected significantly to the value of appearance, taste, texture, phenol content, moisture content and TPC value on the skipjackkatsuobushi. The best quality of skipjack tuna was produced by drying the fish by using oven at the temperature of 40-50oC. It was indicated by the highest value of taste value at 7.7, aroma at 7.4, appearance at 7.3, and  texture at 7.4. The best product had the moisture content 11.56 %, ash content 12.79%, pH 7.91, total phenol content 2.82 ppm, TPC 7.2 x 102coloni/gramand the molds identified grown in all products were Aspergillus sp.    Keywords: Drying, Katsuobushi, Skipjack Tuna, Temperature.
THE EFFECT OF THE ADDITION OF LIQUID SMOKE ON THE QUALITY OF SHREDDED TUNA (Euthynnusaffinis) DURING AT ROOM TEMPERATURE STORAGE M. Zulfiqri; Suparmi &#039;; Tjipto Leksono
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 research aimed to determine the effect of liquid smoke to the quality of shredded tuna (Euthynnus affinis) during at room temperature storage. The method used in this study was experimental study by using Randomized Completely Block Design. The treatment was addition of liquid at variet composition, those were: no smoke liquid added as a control (A0), added with liquid smoke 4 ml (A1), 8 ml (A2), and 12 ml (A3), calculated based on gramsfish meat. The product of sheredded fish were stored at room temperature and observed on the right after processing, 2 weeks, 4 weeks, and 6 weeks. The parameters used in this study were the organoleptic evaluation, included: appearance, texture, odor, and flavor, followed by proximate analyses, included: moisture, protein, fat, and ash, content of total phenols and total acid, pH and the value of TBA. The results showed that the highest quality of shredded tuna fish was produced by the addition of 4 ml liquid smoke (A1), with such criteria 7.4, texture 6.7, smell 6.7, flavor 7.3, water content 8.15%, protein content 39.84, fat content 24.10%, ash content 6.0%, total phenolic 12.78%, total acid 3.92%, pH 5.69, TBA value 3.02mg malonaldehid/kg sample. TBA value indicates the addition of 4 ml liquid smoke could reduce the increase of TBA value in shredded tuna fish and so extend this shelf life.Keywords: Euthynnusaffinis, Liquid smoke, Shredded fish
IMPLEMENTATION OF VARIED SMOKING METHODS IN THE PROCESS OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuowonus pelamis) Meldiyani Br karo; Sukirno Mus; Tjipto Leksono
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 aim of the research was to determine the effectiveness of smoking method implemented forproducing katsuobushi (woody smoked fish). The processes were distinguished into two methods, namely: liquid smoking (Pc) and traditional smoking (Pt). Skipjack katsuobushi produced were then evaluated for their quality, including: the value of organoleptic, the value of pH, the content of moisture, acids, and phenols. The results showed that the quality of the katsuobushi produced by implementing the liquid smoking method was significantly different from that produced by implementing traditional smoking one. The value of the odor, flavor, and the content of moisture, phenols and acids, katsuobushi skipjack produced by liquid smoking methods were higher, whilst the value of colour and pH were lower and significantly different than those produced by implementing traditional smoking. Both kinds of katsuobushi skipjack were overgrown by fungi Aspergillus sp. and Penicillum sp. indifferent intensities. The growth intensity of the fungi on the surface of katsuobushi skipjack produced by implementing traditional smoking was higher than that produced by implementing liquidsmoking.Keywords: katsuobushi, liquid smoking,skipjack, traditional_________________
SALT CONTENT AND COMPOSITION OF FISH FLOOR PROKSIMAT FROM SEVERAL TYPES OF TRASH FISH SALTED WHICH IS BOILED AND WITHOUT BOILED Rudy Irawan; Bustari Hasan; Tjipto Leksono
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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The research was to evaluate the effect of boiling with different water volume fish ratio on salt contention and proximate composition of salted trash fish. Salted trash fish obtained from salted fish collectors were grouped into different species of fish.The trash fish was boiled for 15 minutes with ratio of water volume to fish ratio of 3: 1, 4: 1, 5: 1, and 6: 1. Fish then was made for fish meal and the trash fish was analyzed for salt, protein, fat, and NPN . The results showed the salt content of fish meal decreased with the greater volume of boiling water. Salt consentrat of fishmeal processed by boiling in the water and fish 3:1, 4:1, 5:1, and 6:1 reduced from 13,62% to 2,61%, 2,40%, 2,22%, 1,70% respectively. Protein,fat, NPN also decreased from 29,96%, 3,97%, 1,69% respectively before boiling to 19,81%, 2,20%, 0,53% respectively after boiling.Keywords: trash fish salted, boiled
THE EFFECT OF VACUUM PACKAGING ON CHANGES IN SENSORY, CHEMICAL AND MICROBIOLOGY QUALITY OF SMOKED CATFISH (Hemibagrus nemurus) STORED IN COLD TEMPERATURE (5±1°C) Sri Aryati Rukmana Nasution; Bustari Hasan; Tjipto Leksono
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 was aimed to determine the effect of vacuum packaging on sensory,chemical and microbiological quality of smoked catfish stored in cold temperatures (5±1°C). One hundrend fish which was taken from fish culture pond in Sungai Paku was hotsmokedat 60-100° C. The smoked fish was vacuum-packed in polypropilen bag and storedat 5±1° C for 49 days. Changes in quality were evaluated for sensoris, TBA, TVB-N, APC,ANPC, LAB and Staphylococcus aureus. The quality of vacuum-packed smoked fish duringstorage was compared to non-vacuum packed smoked fish. Sensory quality of vacuumpackedsmoked fish was not significantly different from non-vacuum packed smoked fish.TBA and TVB-N values were higher for non-vacuum packed smoked fish than for vacuumpacked smoked fish. APC value was also higher in non-vacuum packed smoked fish thanvacuum packed smoked fish, however ANPC and BAL were higher for vacuum packedsmoked fish than non-vacuum packed smoked fish; except Staphylococcus aureus countwhich were not different between the two smoked fish. Based on score 5 as a limit ofacceptibility, the vacuum packed smoked fish and non-vacuum packed smoked fish have ashelf life of 49 and 42 days respectively.Keywords: shelf life, smoked catfish, vacuum packaging,
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 &#039; 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 &#039; Sumarto Sumarto Suparmi &#039; Syahputra, Alias Syahrul Syahrul Tayib, Raja Titieu Keumala Sukandar Umi Habibah Vella Srinovita Wantan Nainggolan Weni Kurnia Sari Yefri Mufti Yumna Ramadani Zurrahmi, Hafi