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All Journal JFMR (Journal of Fisheries and Marine Research) Jurnal Perikanan Universitas Gadjah Mada Jurnal Chart Datum
Kusuma, Bayu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Energy Engineering Environmental Science Immunology & microbiology

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Antioxidant and Antibacterial Activities of Patin Fish Skin Gelatin Edible Coating with Carrageenan and Red Ginger Essential Oil Nurdiani, Rahmi; Ningsih, Omega Tantia; Fauzi, Ahmad Adnan; Yasmin, Putri; Puspitasari, Dwi Anggraini; Astuti, Retno Tri; Kusuma, Bayu
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.101921

Abstract

Fresh fish are highly perishable due to their high moisture content, requiring proper handling to extend their shelf life. Edible coatings using fish-derived gelatin offer a halal and eco-friendly alternative. This study aimed to enhance the antioxidant and antibacterial activities of patin fish skin gelatin by combining it with carrageenan and red ginger essential oils. This study involved gelatin and edible coating production, followed by testing for antioxidant and antibacterial activities against S. aureus and E. coli. Formula optimization was performed using Response Surface Methodology (RSM) via Design Expert V12, with the results verified through a Paired T-Test in Minitab 19. The addition of carrageenan and red ginger essential oils significantly affected the inhibition percentage and antibacterial activity. The optimal formula included 0.5 g carrageenan and 1.5 mL red ginger essential oil. The verification steps showed alignment with predictions for Staphylococcus aureus but not for Escherichia coli.
Assessing Quality Defects in Frozen Cooked Skipjack Loin Using Seven Tools and Statistical Quality Control Mubarok, Ahmad S.F.Q.R.; Bancin, Cindy Maria; Khoiriyah, Romyun Alvi; Kusuma, Bayu; Ma’rifat, Tian Nur; Yufidasari, Hefti Salis; Perdana, Angga Wira
JFMR (Journal of Fisheries and Marine Research) Vol. 9 No. 2 (2025): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2025.009.02.10

Abstract

Quality control is a vital process to ensure that products consistently meet established standards and maintain customer satisfaction. This study examines the implementation of quality control methods in the production of frozen cooked skipjack loin, a key product in the canning and freezing fish industry. Beyond compliance with quality assurance systems such as Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points (HACCP), the industry must adopt rigorous quality control approaches to minimize product defects. Using the Seven Tools of Quality—namely the fishbone diagram, check sheet, Pareto diagram, and control charts—this research aimed to identify major sources of product defects and evaluate quality performance. The analysis revealed several types of recurring defects, with one particular defect being significantly dominant. Furthermore, control chart analysis indicated that the product quality was outside the acceptable control limits, signaling the presence of systematic issues in the production process. These findings highlight the importance of continuous quality improvement efforts to ensure product consistency and excellence.
Pemodelan Lokasi Shadowzone Kapal Selam dengan Metode Ray Tracing di Perairan Selatan Jawa: Modeling of Submarine Shadow Zone Location using Ray Tracing Method in The Southern Waters of Java Kusuma, Bayu; Yulianto; Irsan Soemantri Brodjonegoro
Jurnal Chart Datum Vol. 11 No. 1 (2025): Jurnal Chart Datum
Publisher : Sekolah Tinggi Teknologi Angkatan Laut (STTAL)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37875/chartdatum.v11i1.367

Abstract

Pemodelan lokasi kapal selam memiliki peran strategis dalam pertahanan maritim, khususnya dalam operasi penyamaran akustik. Penelitian ini menggunakan metode ray tracing untuk menentukan lokasi shadow zone di perairan selatan Jawa berdasarkan data suhu dan salinitas dari stasiun pengamatan di Samudera Hindia. Data tersebut dianalisis menggunakan perangkat lunak (ODV) dan Matlab serta dikombinasikan dengan persamaan Leroy, Medwin, dan Mackenzie untuk menentukan profil kecepatan suara dalam laut. Pemodelan dilakukan dengan pendekatan polyfit polinomial pangkat 12, 13, dan 14 guna memperoleh kurva terbaik dalam distribusi kecepatan suara. Hasil simulasi menunjukkan bahwa shadow zone terbentuk pada kedalaman tertentu, tergantung pada posisi sumber suara (transducer). Jika transducer ditempatkan pada kedalaman 40-meter, shadow zone berada di kedalaman kurang dari 32 meter dengan jangkauan 16.100 meter. Pada kedalaman transducer 160 meter, shadow zone terbentuk di kedalaman kurang dari 113 meter dengan jangkauan 100.000 meter, sedangkan pada kedalaman transducer 400 meter, shadow zone terbentuk di kedalaman kurang dari 185 meter dengan jangkauan 100.000 meter. Hasil penelitian ini dapat digunakan sebagai referensi dalam pengembangan strategi operasi kapal selam di perairan selatan Jawa.
Kajian Potensi Ekowisata berbasis Perairan di Kecamatan Glagah dan Licin, Kabupaten Banyuwawi, Jawa Timur Kusuma, Bayu; Widodo, Maheno Sri; Fariedah, Fani
JFMR (Journal of Fisheries and Marine Research) Vol. 2 No. 3 (2018): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2018.002.03.3

Abstract

Kecamatan licin dan Kecamtan Glagah merupakan dua kecamatan di Kabupaten Banyuwangi yang terletak pada jalur menuju wisata kawah ijen. Kedua kecamatan tersebut mempunyai tiga desa yang tergolong masih tertinggal menurut data dari Indeks Desa Membangun tahun 2015. Tujuan dari penelitian ini adalah untuk memetakan potensi ekowisata berbasis perairan pada desa tertinggal di kedua kecamatan tersebut berdasarkan metode analisis SWOT (Strength, Weak, Opportunities, Threat) yang dimodifikasi secara kualitatif dan kuantitatif guna pengembangan potensi desa. Analisis SWOT menghasilkan pengembangan potensi pariwisata desa Kenjo (Kecamatan Glagah) di bidang pertanian, Desa Gumuk (Kecamatan Licin) di bidang perairan dan Desa Banjar (Kecamatan Licin) di bidang kuliner.
PENGELOLAAN KAWASAN EKOWISATA PANTAI DI TAMAN NASIONAL ALAS PURWO Kusuma, Bayu; Amirudin, Akhmad
JFMR (Journal of Fisheries and Marine Research) Vol. 3 No. 1 (2019): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2019.003.01.13

Abstract

Penelitian dilaksanakan untuk mendapatkan gambaran mengenai kebijakan yang diambil oleh Balai Taman Nasional Alas Purwo terkait dengan pengelolaan kawasan wisata pantai. Metode wawancara menggunakan pertanyaan terbuka ditempuh untuk mendapatkan data. Kawasan wisata pantai di dalam Taman Nasional Alas Purwo sangat digemari oleh wisatawan asing maupun lokal. Wisatawan asing menyukai konsep wisata olahraga (surfing), sedangkan wisatawan lokal menggemari konsep wisata alam. Balai Taman Nasional Alas Purwo telah mengambil kebijakan mencegah dan mengurangi resiko aktivitas pengunjung untuk memberikan dampak negative terhadap alam dan mengatur regulasi mengenai segala aktivitas yang akan dikembangkan oleh pengelola kawasan wisata berijin. Kebijakan yang diambil Balai Taman Nasional Alas Purwo telah sesuai dengan amanat undang-undang dengan mengedepankan konsep konservasi dan pelestarian.
Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus) Kusuma, Bayu; Dayuti, Sri; Waluyo, Eko; Perdana, Angga Wira; Syihab Q.R.M., Ahmad Fahmi; Habibie, Intan Yusuf
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.11

Abstract

The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.
Co-Authors Akhmad Amirudin Astuti, Retno Tri Bancin, Cindy Maria Dayuti, Sri Dwi Anggraini Puspitasari Eko Waluyo Fariedah, Fani Fauzi, Ahmad Adnan Intan Yusuf Habibie Irsan Soemantri Brodjonegoro Maheno Sri Widodo, Maheno Sri Mubarok, Ahmad S.F.Q.R. Ningsih, Omega Tantia Perdana, Angga Wira Rahmi Nurdiani Romyun Alvi Khoiriyah, Romyun Alvi Syihab Q.R.M., Ahmad Fahmi Tian Nur Ma’rifat Yasmin, Putri Yufidasari, Hefti Salis Yulianto