Sukirno Mus
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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
STUDY ON THE CONTENT FORMALINFRESH (Restrelliger Sp) CONTAINEDMARKET OF PEKANBARU CITY Wardhana, Akbar; Mus, Sukirno; ', Sumarto
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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This study aimed to evaluate the safety quality fresh Restrelliger Spsold in the market around of Pekanbaru. Fresh Restrelliger Sp obtained from 5 traditional markets and 3 modern market in the city. A total of 24 samples were analyzed on the content of Formalin, Coliformbacteria, and Vibrio Spbacteria. pH condition. The results of the study concluded that there was no evidence of illegal ussing food additives ( formalin ) in all of the market around of Pekanbaru. No Coliform bacteria and Vibrio parahaemolitycus on fresh Restrelliger Sp. whereas the V. cholerae bacteria found in one sample. In one of the market. The results of the analysis of pH show that the range of pH amount 5.67 to 6.15.Keywords: Restrelliger Sp, Fish Quality, Formalin
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 QUALITY ASSESMENT OF THE SAFETY ASPECTS OF SALTED FISH (Hemirampus brasiliensi ) IN THE TRADITIONAL MARKET AT PEKANBARU CITY Ningsih, Endang Sulistya; Mus, Sukirno; Karnila, Rahman
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 purposes to determined the food safety aspects related to thesalted fish of Julung-julung (Hemirampus brasiliensi ) that use illegal preservativessold in the traditional market Pekanbaru. The method that used in this research was asurvey method which took sample from the population by involving interviews as adata collection tool. While fish samples were taken by using purposive samplingtechnique as much as 18 samples were selected from three traditional markets in thecity of Pekanbaru. Parameters t hat has been used in order to see of the illegalpreservation were chemical test and microbiological test (TPC). The results of thisresearch showed that there were three samples of salted fish Julung -julung(Hemirampus brasiliens) positive contained formaldehyde were sampled with thecode of KC2, PB1 and PC2. The third sample produced pink to purplish color afterthe sample extract drops antilin test kit. The result of the color also indicated that thesample contains at least 2 ppm. Meanwhile all neg ative samples containing borax.Parameter for microbiological analysis showed that all samples are not more than themaximum threshold 1x105 colony/gam.Keywords : quality, food savety, Hemirampus brasiliensi
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 THE TEMPERATURE AND FRYING TIME ON THE QUALITY OF SPICE SHREDDED FISH OF LITTLE TUNA (Euthynnus affinis) Muliawati, Meity; Mus, Sukirno; Buchari, Dewita
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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has been conducted in April 2016. The aim of this study was to know the effect oftemperature and frying time and it’s interaction to produce the best quality of theshredded fish. The method of this study was an experiment method, that usingtemperature and different frying time. The quality parameter used theorganoleptic analysis (colour, smell, taste and texture) and the proximate (water,protein, fat and ashes). The analysis of variance (Completely RandomizedDesign/CRD) has been used to set the evaluation of the research, with factorialthat consist of temperature 1000C-1150C (S1), 1100C-1250C (S2), 1200C-1350C(S3) as the first factor and the frying time is 7,5 minutes (W1), 8 minutes (W2), 8,5minutes (W3) as the second factor. The result of this study showed that the bestquality of the shredded Little Tuna was S3W3 (1200C-1350C, 8,5 minutes), such asyellowish-brown, very specific and special smell, very delicious and very tasty,soft and crispy. The content of water was 9,65, content of protein was 39,45%,content of fat was 25,47% and content of ashes was 8,2%.Key word : shredded, little tuna, temperature and time.
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
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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
STUDY OF CONSUMER ACCEPTANCE ON THE NORI SEAWEED (Gracilaria sp.) WITH THE ADDITION OF NATURE DYES SUJI LEAVES Pleomele angustifolia Sinaga, Pransiska; Mus, Sukirno; Suparmi, Suparmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT            This aim of this research is to understand consumer acceptance on the nori seaweed (Gracilaria sp.), to understand how to making nori from Gracilaria sp. and to find resulting product.The method used experimental method, with Completely Randomized Design (CRD) non factorial with 4 levels treatment D0 (control), D1 (5%), D2 (10%) and D3 (15%). The result of this research showed the most like organoleptic by consumer that D3 treatment(15%) was the best treatment with characteristics: dark green color, the aroma of seaweed nori, crunchy texture,the flavors were salty with moisture value (10,46%), ash  (25,81%), fat (1,23%),protein (10,45%),and fiber content (46,07%) Keywords: Gracilaria sp., Suji Leaves, Organoleptic, Proximate Parameters.
QUALITY ANALYSIS OF CATFISH FILLET (Pangasuius hypophthalmus) SALTED WITH DIFFERENT SALT LEVELS DURING THE STORAGE ROOM TEMPERATURE Nurkadri Lubis; Sukirno Mus; N Ira Sari
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 was conducted in December 2014 at the Faculty of Fisheries andMarine Science at the University Riau. The purpose of this research is to observe the levelssalt which have been applied to the fillet of catfish (Pangasius hypophthalmus) theobservation which also involved the storage time in room temperature. The methodologyused in the research was the experiment research which compare the salt level of 15% and30% in order to see the best quality after using the interfal time of observation end of 7 and21 days. The quality parameters used are the proximate value such as water content, protein,fat and Staphylococcus aureus bacteria. The result showed that the different salt levels basedon the parameters about do give a significant difference, salinity that can maintain the qualityof salted fish fillets until the end of the storage is salt content of 30% is the volue of watercontent 8,77%, 23,99 protein content, fat content of 5,20% and not found of bacteriaStaphylococcus aureus.Keywords: Catfish, fillet, salt, storage
KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK TERASI IKAN DENGAN PENAMBAHAN EKSTRAK ROSELA N Ira Sari; Edison &#039;; Sukirno Mus
Berkala Perikanan Terubuk Vol 37, No 2 (2009): Juli 2009
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.004 KB) | DOI: 10.31258/terubuk.37.2.%p

Abstract

The study was conducted in the Laboratory of Fisheries Technology andFood Chemistry Faculty of Fisheries and Marine Science University of Riau. Theresearch objective was to determine the influence of the addition of rosela extractwith different concentrations of trash fish paste of consumer acceptance. Thebenefits of this research was as material information about the use of roselaextract to be added to process of making trash fish paste so getting a qualityproduct and customer favorite. The method used in this study are experimentingwith methods of experimental design used is Complete Random Design (RAL) afactor with three level, ie without the addition of 0% rosela extract (A0), theaddition of 10% rosela extract (A1) and the addition of 20% rosela extract (A2) tothe weight of the trash fish paste with three replications. The parameter used wasthe organoleptic testing (appearance, texture, aroma and taste) and nutirentanalysis (water content, protein, fat, ash and pH).Based on trash fish paste of the preferences test with the addition of roselaextract real influence on appearance, odor and flavor. Result of the preferencestest was the best treated favorite trash fish paste with the addition of the roselaextract 10% (A1) with a percentage of revenue appearance 72.50% (58 people),the texture of 70.00% (56 people), the odor of 68.25% (55 people) and the flavorof 72.50% (58 people). Characteristic fish paste with the addition of the roselaextract 10% (A1) colour appearance a dark brown, the texture was more denseand compact, distinctive odor rosela and fish paste, distinctive taste fish paste andsour. Test results nutirent analysis that fish paste with the addition of the roselaextract 10% (A1), which is 37.49% water content, protein content, 28.89%, 1.35%fat, 14.47% ash content and pH value of 5, 82.