Article Per Year (5 Year)
p-Index From 2020 - 2025
1.037
P-Index
This Author published in this journals
All Journal Omni-Akuatika KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Kelautan dan Perikanan Terapan (JKPT) Jambura FIsh Processing Journal
Sumandiarsa, I Ketut
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Potential Study and Institutional Model for Sustainable Shrimp Cultivation Management in The Banten Bay Area, Serang Farkan, Mochammad; Sumandiarsa, I Ketut; Margono, Margono; Marlina, Erni; Sektiana, Sinar Pagi
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 6, No 1 (2023): (Juni, 2023)
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v6i1.13072

Abstract

Shrimp is a superior commodity that has very good economic prospects. The coastal pond area of Banten Bay has an area of 5,415 Ha and has quite large potential for developing shrimp cultivation. Shrimp cultivation management institutions make an important contribution to the management of shrimp cultivation pond areas with efficiency, effectiveness and sustainability. This research aims to analyze fisheries potential and design an institutional model for managing coastal areas for shrimp cultivation on the coast of Banten Bay, Serang. Research location in the Banten Bay Coastal aquaculture area, Banten Province. The research was carried out in November 2022 – March 2023. Data collection methods were carried out using surveys, laboratory tests, interviews and focus group discussions (FGD). The data analysis method uses Interpretative Structural Modeling (ISM) and data processing uses Excel. Testing the validity and reliability of the questionnaire material using SPSS version 25. The elements analyzed consist of program objectives, influential community sectors, program needs, main obstacles and program implementing institutions. The results of the research show that the water and soil quality of Banten Bay ponds is categorized as very suitable, suitable and not suitable for shrimp cultivation. Based on land suitability, the estimated potential for white shrimp production on the coast of Banten Bay in one cycle is 41,926.8 tons/cycle or 125,780.4 tons/year . The management model shows the provision of production infrastructure according to needs, competent and professional human resources, coordination and cooperation in balanced use of aquaculture land are key elements for realizing sustainable shrimp cultivation management. The conclusion is that to realize sustainable management of shrimp cultivation areas on the coast of Banten Bay, the institutions that play the most role are the area management authorities and multi-sector research institutions.
Antioxidant activities from different parts of Sargassum polycystum thalli through ultrasound-assisted extraction (UAE) method Sumandiarsa, I Ketut; Hamida, Nurul; Santoso, Joko; Tarman, Kustiariyah
Journal Omni-Akuatika Vol 18, No 2 (2022): Omni-Akuatika November
Publisher : Fisheries and Marine Science Faculty - Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.oa.2022.18.2.907

Abstract

Sargassum polycystum is well known as macroalgae that contain active compounds with great function as antioxidants. The antioxidants content of the seaweed has links closely to phenolic compounds. The study is aimed to determine active compound quality from different thalli parts of S. polycystum extracted by Ultra-sound-assisted extraction (UAE). Fresh samples were prepared into three parts, which are apical, middle, and base thallus. Extraction was carried out by ultrasonication method and using 90% acetone as solvent. Levels of total phenols were analyzed using the Reagent Folin-Ciocalteu. Antioxidant activities were analyzed using DPPH, FRAP, and CUPRAC methods. The highest total phenolic content was found at the apical of the thallus, about 875.64 mg GAE/g. The most excellent DPPH antioxidant activities in S. polycystum were found from the apical part of the thallus with an IC 50 value of 38.49 ppm. The FRAP and CUPRAC antioxidant’s capacity showed the highest in the apical part of the thallus, which was 989.93 mol Fe (II)/g and 555.52 µmol Trolox/g, respectively. The extraction results of different parts of the thallus show highly potent active compounds of alkaloids, steroids, phenols, flavonoids, and potent antioxidants activity.Keywords: antioxidants, phytochemical, ultrasonication, S. polycystum 
Strategi promosi produk “Mie-Nyam”Mie Bayam Ikan Tenggiri melalui platform digital dan kompetisi anak nasional Sumartini, Sumartini; Maulani, Aghitia; Hasibuan, Nirmala Efri; Sumandiarsa, I Ketut; Alvina, Zahriani; Defi, An Naim; Armadani, Novi; Kurniawan, Hendri
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 8, No 2 (2025): Mei
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v8i2.2619

Abstract

MieNyam sebagai salah satu produk inovasi baru dari program kewirausahaan Politeknik Kelautan dan Perikanan Dumai merupakan produk start up yang memerlukan pengenalan pada masyarakat, terutama. Strategi pemasaran  adalah strategi yang digunakan oleh perusahaan produsen barang atau jasa secara berkesinambungan untuk memenangkan persaingan pasar. Salah satunya adalah dengan mengadakan kompetisi mewarnai anak secara online nasional yang memang banyak diminati masyarakat. Tujuan dari kegiatan ini adalah sebagai sarana promosi, strategi pemasaran dan pengenalan produk MieNyam Metode yang dilakukan adalah tahap persiapan, pelaksanaan serta monitoring dan evaluasi. Hasil menunjukkan bahwa lomba diikuti oleh 112 peserta dari seluruh wilayah Indonesia pada kisaran umur 5-12 tahun. Berdasarkan hasil survey kepuasan responden terhadap pengelolaan media sosial, pelaksanaan lomba, layanan panitia, pengiriman hadiah menunjukkan bahwa Tingkat kepuasan responden diatas 80%. Selain itu hasil pra test yang sebelumnya di bawah standar (65) setelah pelaksanaan lomba menjadi di atas standar (minimal pada angka 80). Faktor-faktor yang mempengaruhi peningkatan kepuasan responden/pelanggan adalah kualitas layanan, feedback, diskon atau potongan harga dan bagaimana pemilik usaha mengelola media promosi pada perangkat digitalnya.Harapan kedepannya produk MieNyam dapat dikenal seluruh Masyarakat Indonesia dan dapat diterima konsumen.
Optimasi Pemanfaatan Ulva lactuca Sebagai Seasoning: Studi Pada Produk Bakso Goreng, Kerupuk, Dan Keripik Ikan Lele Sumandiarsa, I Ketut; Mahayani, Ni Kadek IDN; Hidayah, Nur; Sakti, Indra; Sirait, Jaulim
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.30645

Abstract

Ulva lactuca is a green macroalgae that can be found in all regions of Indonesia with high nutrition and applicable for food ingredient. The potential utilization in food that needs to be explored and researched is as seasoning or food flavoring. Seasoning can be added to various processed fish products and one of them is catfish which is a freshwater fish with abundant raw materials in Indonesia. This study aims to determine the quality of seasoning and the effect of its addition to processed catfish products, namely fried meatballs, crackers, and chips with three different percentages (5, 10, and 15%). The research method of completely randomized design and analysis of variance were used to determine the effect of seasoning treatment based on the proximate composition of each product and sensory testing. The results showed that the proximate value of the main parameter, namely protein, from the three products produced 10.2-11.8% in fried meatballs, 1.9-2.6% in cracker products, and 26.4-28.1%. Total Plate Count (TPL) showed varied results, namely 2.42 x 102 - 1.97 x 105 colonies/g (fried meatballs), 4.05 x 102 - 1.58 x 105 colonies/g (crackers), and 1.79 x 102 - 1.6 x 105 colonies/g (chips). The sensory value of all products was in the range of 6-8 or between liking and really liking. In addition, the analysis of variance (ANOVA) of the addition of seasonings had a significant effect (p 0.05) on the ash and protein parameters of all products. Furthermore, de Garmo analysis showed that the selected products in fried meatballs and chips were found in the addition of 15% seasoning, and in crackers were found in the addition of 10% seasoning.
Co-Authors Alvina, Zahriani Armadani, Novi Defi, An Naim Erni Marlina, Erni Farkan, Mochammad Hadiwinata, Bagus Hamida, Nurul Hendri Kurniawan, Hendri Indra Sakti Jaulim Sirait Joko Santoso Kustiariyah Tarman Mahayani, Ni Kadek IDN Margono Margono Maulani, Aghitia Nirmala Efri Hasibuan, Nirmala Efri Nur Hidayah Ritonga, Rina Ardiyanti Sektiana, Sinar Pagi Sumartini Sumartini Toga Mahaji Wulandari, Putri Sri