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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Sukirno Mus
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THE DIFFERENCE BETWEEN HOT SMOKING AND COLD SMOKING ON THE QUALITY OF SKIPJACK (KATSUWONUS PELAMIS) KATSUOBUSHI Frayogo, Dede Fyonadli; Mus, Sukirno; Leksono, Tjipto
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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AbstractThis study aimed to compare the quality of katsuobushi skipjack processed by using hot smoking and cold smoking methodsin katsuobushiprocessing. The method used in the research was comparative experimental method to compare the application of method of hot smokingin temperature of 80-1000C until the decrease of fish weight ≤ 30% and cold smokingin temperature of 40-500C until the decrease of fish weight ≤ 30%. The data obtained was analyzed by using the T-test.The results showed thatkatsuobushi produced by cold smokingprocess had higher values rather than those produced by hot smoking and showing significantly different value in aroma, texture, taste, moisture content, phenol content and pH, butnot significantlydifferent in appearance and ash content. The total number of bacteria colonies on the katsuobushi produced by applying hot smoking method was 4,1 x 103cfu/g and in that applying cold smoking was 3,7 x 103cfu/g. The molds grown in both katsuobushiwas Aspergillus sp. Keywords:katsuobushi, skipjack, smoking
SENSITIVITAS BAKTERI SALMONELLA SP. DAN ESCHERICHIA COLI YANG DIISOLASI DARI IKAN JELAWAT SEGAR (Leptobarbus hoeveni) TERHADAP LARUTAN ASAP CAIR Ariadi, Marta; Mus, Sukirno; Leksono, Tjipto
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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ABSTRAKIkan jelawat (Leptobarbus hoevenii) merupakan ikan asli Indonesia yang terdapat di sungai-sungai pulau Sumatera dan Kalimantan dan Provinsi Riau merupakan salah satu daerah sentra produksi ikan jelawat tersebut. Penelitian ini bertujuan untuk mengidentifikasi jenis bakteri yang terdapat pada ikan jelawat segar dan mengetahui sensitivitas bakteri tersebut terhadap larutan asap cair serta menentukan nilai Konsentrasi Hambat Minimum (KHM) terhadap bakteri uji.Analisis uji yang dilakukan meliputi ujiTPC, identifikasi bakteri, dan pengujian daya hambat asap cair.Pengujian aktivitas antibakteri dilakukan menggunakan metode difusi sumuran dengan penambahan asap cairdan aquades pada konsentrasi 1,5%, 3%, 7%, 13%, dan 25%. Hasil identifikasi jenis bakteri pada ikan jelawat menunjukkan positif bahwa ikan jelawat mengandung bakteri Salmonella sp, Escherichia coli.Hasil pengujian asap cair sebagai senyawa antibakteri terhadap bakteri Salmonella sp danEscherichia coliditandai terbentuknya zona bening yang menunjukkan adanya penghambatan pada bakteri tersebut. Konsentrasi Hambat Minimum larutan asap cair terdeteksi pada konsentrasi 3% untuk bakteri Escherichia coli dan 7% untuk bakteri Salmonella sp.Kata Kunci: Asap cair, Escherichia coli, ikan jelawat, Salmonella sp.
KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK SASATE IKAN PATIN (Pangasius hypophthalamus) Syahrul '; Dewita '; Sukirno Mus
Berkala Perikanan Terubuk Vol 38, No 2 (2010): Juli 2010
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.666 KB) | DOI: 10.31258/terubuk.38.2.%p

Abstract

This research was conducted in the Fisheries Technology Laboratory andthe Laboratory of Food Chemistry at the Faculty of Fisheries and Marine SciencesUniversity of Riau. Research goal was to find out the level of consumeracceptance of patin fish sasate formulation with a different flavor. Researchresults were expected to provide information on the formulation ingredients sasatepatin fish that could be received by consumers. Research method was ofexperiment, namely to patin fish processing sasate formulation with differentspices. The design used was the Complete Random Design non-factorial withthree stage treatment formulation flavor that was different formulation ingredientsA0 (control), formulation ingredients A1 and A2 formulation ingredients withrecycling as much as 3 times, and there were 9 experimental units.Sasate food is typically derived from the Banten area. Giving the namesasate based raw materials as a toaster fish first sasate patin fish with theformulation of different ingredients are generally preferred by consumers. Patinfish Sasate the most preferred consumer is sasate patin fish with flavorformulation A1. Characteristics of patin fish sasate the most preferred consumerbrowning was yellow, very fragrant flavor and flavor fish less, think more flavourfeel and taste fish less, and have a rough texture. The average value analysisproksimat sasate patin fish with formulation A1 has a flavor the water content68.85%, protein content 8.36%, and fat content 9.70%.
KAJIAN TINGKAT PENERIMAAN KONSUMEN TERHADAP PRODUK TERASI IKAN DENGAN PENAMBAHAN EKSTRAK ROSELA N Ira Sari; Edison '; 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.
THE EFFECT OF DIFFERENT SMOKING TEMPERATURE ON THE QUALITY OF SKIPJACK (Katsuwonuspelamis) KATSUOBUSHI Febriano Ramadhana; Tjipto Leksono; Sukirno Mus
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 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
THE EFFECT OF THICKNESS AND SOAKING TIME ON QUALITY OF SMOKED FILLET MACKAREL (Euthynnus affinis) WITH LIQUID SMOKE Fandi Santoso; 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 had been conducted in November 2014 in order to determine the effect of thickness and soaking time for the quality of smoked fillet mackarel with liquid smoke. The quality parameters were the organoleptic, chemical, and microbiology. To achieve these objectives the experimental method was used to perform the smoking mackerel with different thickness and soaking time. Two kind of the fillets thickness were tested (1 and 1,5 cm), then a soaking time (30 and 45 minutes) were applied in the liquid smoke with concentrations of 7% and dried at a temperature of 60ºC for 16 hours. Data were tabulated and analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 2x2. It was found that smoked mackerel fillets with a thickness of 1,5 cm with the soaking liquid smoke for 45 minutes was the best in the sensory quality. Value of appearance, smell, taste, and texture of smoked mackerel fillets were (7,40), (8,09), (7,53), and (7,45), while the microbiological and chemical values which include the total bacterial colonies, moisture, fat, and pH were (5.6 x 103sel/g), (28.44%), (1.83%), and (5.40 ). The statistical analysis showed that the interaction of the thickness and the soaking time was highly significant (p <0.01) to the value of the fat and also significantly (p <0.05) to the value of the moisture content and the total bacterial colonies, while the value of the pH and the organoleptic were not effected by the treatment interaction of the thickness and the soaking time.Keywords: fillet, thickness, soaking time
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
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
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.
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_________________
Co-Authors Akbar Wardhana Andri Juwira Anwar Angga Wijaya Ariadi, Marta Bustari Hasan Dewita &#039; Dewita Buchari Dewita Dewita Edison &#039; 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 &#039; Suparmi Suparmi Suparmi Suparmi Syahputra, Alias Syahrul &#039; Syahrul Syahrul Tjipto Leksono Tjiptoleksono, Tjiptoleksono Tohir Abdul Majid Vella Srinovita