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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Sukirno Mus
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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
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
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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
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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
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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
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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.
THE EFFECT OF TEMPERATURE AND BOILING TIME ON THE QUALITY OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuwonus pelamis) Nasution, Iqbal Naufal Khalis; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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ABSTRACTThis study was aimed to determine the effect of temperature and boiling time on the quality of katsuobushi skipjack (Katsuwonus pelamis) based on organoleptic test (appearance, aroma, texture, taste), proximate analysis (water, protein, ash, phenol, pH value) and microbiological test (Total Plate Count, fungi identification). The experimental design used in this study was a two factorial Completely Randomized Design (CRD) consisting of boiling temperature with 3 treatment levels, namely 70-80oC (S1), 81-90oC (S2), 91-100oC (S3) as the first factor, and time with 2 treatment levels, namely 30 minutes (L1) and 60 minutes (L2) as the second factor. The results showed that katsuobushi with treatment (S1L1) was the best treatment, indicated by the highest organoleptic quality with a value 8.12 and the characteristics clean, shiny color, no cracks; texture value 8.28 with the characteristics of hard, not easily broken; aroma value 7.64 with the specific characteristics of aroma scent without additional odor; taste value 7.69 with the characteristics of very tasty, savory; water content 11.94%, protein 78.95%, ash 0.56%, phenol 0.0013%, pH value 5.68, Total Plate Count 2.7 x 103 cfu/g and identification of fungi found in the type of Aspergillus sp. Keywords : boiling, katsuobushi, skipjack fish, temperature
THE EFFECT OF VARIED STEAMING TIME ON THE QUALITY OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuwonus pelamis) Syahputra, Alias; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 2 Juli s/d Desember 2018
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                                                  ABSTRACTThis research was aimed to observetheeffect of varied steaming timeon the quality of katsuobushiskipjack (Katsuwonus pelamis)based on sensory evaluation (appearance, aroma, taste, texture), proximate analysis (the content of moisture, protein, and ash), content of total phenol, the Total Plate Count of bacteria, and identificationof fungi. The experimental design used in this study was a Randomized Complete Design (RCD). The treatment conducted was the varied steaming timeat a temperature of 100-105°C, consisted of 30 minutes (T1), 60 minutes (T2) and 90 minutes (T3). The results showed that the katsuobushi processed by steaming for 30 minutes (T1) wasshowing as the best treatment, indicated by the highest organoleptic value. The value of the consistencewas 7.7, characterized with clean, shiny colors, without cracks; the value of the texture was 7.8,characterized with hard, not easily broken; the value aroma was 7.5, characterized withspecific aroma of katsuobushi;and the taste value was 7.9,characterized withvery tasty and savory taste. The content of moisture was 11,99%, protein was 77,44%, ash was 0,60%, and the content of total phenol was 0,0024%. The Total number of bacteria Plate Count was 5.6 x 103 cfu/g,mean while the type of fungigrowth identified wasAspergillus sp.Keywords:Aspergillus sp., katsuobushi, skipjack, steaming time
IDENTIFICATIONOF ISOLATED FUNGI FROM SKIPJACK (Katsuwonus pelamis) KATSUOBUSHI DURING FERMENTATION Gultom, Debby Theresia; Tjiptoleksono, Tjiptoleksono; Mus, Sukirno
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACT Theaim of the studywas to identify the isolated fungi from skipjack (Katsuwonus pelamis) katsuobushi during the fermentation process by using macroscopic and microscopic method and thento evaluate theorganoleptic characteristics of katsuobushi produced. The method used was descriptive which explained the process of making katsuobushi, the description of theisolated fungi whichwas grown in katsuobushi and the identification of the fungi macroscopically and microscopically, and also the proximate composition, including moisture content, ash content, pH value and total phenol content. The result showed that some species of fungi grown on the surface of katsuobushi during fermentation areAspergillus nigger, Aspergillus parasiticus, Aspergillus oryzae, Penicillium sp andFusarium sp. The katsuobushi fermentation process for 3 weeks indicated the higest organoleptic values,namely the value of appearance 7.7, odor 7.8, and taste 7.7. The chemical characteristics showed that the moisture content during the fermentation process was16.0 % for a week, 18.6 %for two weeks and 18.9 % for three weeks, but all were still under the value determined by the Indonesian Nasional Standards.The total number of microbia during fermentation was 4.3 x 103 CFU/gfor a week, 2.3 x 103CFU/gfor two weeks, 2.8 x 103 CFU/g forthree weeks,and 4.1 x 103 CFU/g for four weeks.All were also still under the value determined by the Indonesian Nasional Standards. Key words :Fermentation, Fungi, Isolation,Katsoubushi, Skipjack
THE EFFECT OF DIFFERENT SMOKING TEMPERATURE ON THE QUALITY OF SKIPJACK (Katsuwonuspelamis) KATSUOBUSHI Ramadhana, Febriano; Leksono, Tjipto; Mus, Sukirno
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACT                The study aimed to observe the effect of different smoking temperature on the quality of skipjack (Katsuwonuspelamis) katsuobushi and to determine the best smoking temperature. The method used was an experimental and composed as non-factorial randomized complete design (RCD). The smoking temperature was differentiated into 3 levels of treatment, namely: of 40-50o C, 65-75o C and 90-100o C. The parameters used to assess the quality of katsuobushi produced were organoleptic test, water content, ash content, pH value, total plate count of microbia and fungal identification. The results showed that the best smoking temperature to produce the highest quality of skipjack katsuobushi was 90-100o C. It was shown by the highest value of appearance at 7.7 characterized by quite clean, slightly shiny without cracks, odor value at 7.8 characterized by specific wood fish odor reduced without additional odor, texture value at 7.4 characterized by hard and not easily broken, and taste value at 7.9 characterized by tasty and less tasty. The best katsuobushi contained of water 14.9%, ash 7.8%, pH value 5.4, phenol content 0.02 ppm, and TPC of bacteria 2.5 x 103 Cfu/g sample. The type of fungus grown on the skipjack tuna katsuobushi was Aspergillus sp.Keywords : katsuobushi, skipjack, smoking, temperature
Co-Authors Akbar Wardhana Andri Juwira Anwar Angga Wijaya Ariadi, Marta Bustari Hasan Dewita ' Dewita Buchari Dewita Dewita Edison ' Elisa sakinah Elisabet Sancti Yudiandani Endang Sulistya Ningsih, Endang Sulistya Fandi Santoso Febriano Ramadhana Fina Rahmadhani Frayogo, Dede Fyonadli Gultom, Debby Theresia Hotma Fitriani, Hotma Indra Muhammad Ridwan Islami Hakim Kevin Eka Putra Marta Ariadi Meity Muliawati, Meity Meldiyani Br karo Muhammad Hambali Muhammad Rivai N Ira Sari Nasution, Iqbal Naufal Khalis Nurkadri Lubis Rahman Karnila Ramadhana, Febriano Roni Andika Sastiwi Sastiwi Sinaga, Pransiska Sri Wahyuni Sumarto Sumarto Suparmi ' Suparmi Suparmi Suparmi Suparmi Syahputra, Alias Syahrul ' Syahrul Syahrul Tjipto Leksono Tjiptoleksono, Tjiptoleksono Tohir Abdul Majid Vella Srinovita