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All Journal PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Barakuda 45
Aripudin, Aripudin
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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Marketing Strategy Of Jeruju (Acanthus Ilicifolius) Tea Products In Harapan Mandiri, Kebumen, Central Java Adi, Catur Pramono; Soeprijadi, Lilik; Aripudin, Aripudin; Arifiana, Alya Nida Marbella
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 5 No 1 (2023): Edisi April
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v5i1.296

Abstract

The problem that Harapan Mandiri is facing is the lack of consumer buying interest in original Jeju tea products. For this reason, Harapan Mandiri is able to change this condition through product innovation using additional ingredients such as ginger and rosella flowers in the hope of attracting consumer interest. The purpose of this research is to make innovative products to increase sales turnover. The results of the study show the following business analysis: With an investment cost of 6,032,000, fixed costs 2,060,000, variable costs 4,660,000, total expenses 6,720,000/month, revenue costs Rp. 15,000,000, profit/loss Rp. 7,240,000, R/C ratio 2.07, B/C ratio 1.07, BEP price 6,720, BEP production 265 packs. The marketing strategy carried out by Harapan Mandiri in developing its business products is by promoting products more frequently to various community association forums so that people are more familiar with Jeju tea products with the addition of ginger and rosella flowers, always updated with the times so as not to be left behind by market competition. by developing flavor variants in tea and updating packaging to make it more attractive to consumers' purchasing power, collaborating with partnerships so that they can increase marketing relations and collaboration in advancing business and building public trust by maintaining quality taste and product quality.
Vaname Shrimp (Litopenaus Vannamei) Hatchery Technique At CV. Manunggal 23, Serang District, Banten Adi, Catur Pramono; Aripudin, Aripudin; Prabowo, Guntur; Eny Kristiany, Maria Goreti; Luthfiadi, Nabila Azzahra; Wirata, Wirata
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 5 No 2 (2023): Edisi November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v5i2.341

Abstract

Improper shrimp hatchery can have an impact on the low level of fry quality so that fry production results also decrease. Therefore, quality vannamei shrimp hatcheries must be handled appropriately in accordance with standard operating procedures that have been implemented so that they are marketable. So it is necessary to study more deeply about the vannamei shrimp hatchery, especially the vannamei shrimp hatchery technique. The purpose of this study is to find out a number of things including: Operational Standards for Vanname Shrimp Hatchery; Gonad maturity performance; and Post-harvest activities of vanname shrimp hatchery. The shrimp hatchery technique uses analysis by calculating the Fertilization Rate (HR) and Hatching Rate (HR). Based on the results of the study it was found that: 1). The technical aspects of the CV Manunggal 23 shrimp hatchery in general are in accordance with the standard procedures referred to. 2). The broodstock productivity performance at CV Manunggal 23 has a good rate with an average HR of 75.83% and FR of 62% within 3 weeks. 3). Water Quality in CV. Manunggal 23 achieved optimal numbers with an average temperature of 27-28°C, pH 8, DO 5.5-5.6 mg/L, and Salinity 32-33 ppt within 3 weeks.
Cantang Group (Epinephelus Fuscoguttatus >< Epinephelus Lanceolatus) Hatcheries At The Blitok Installation Of Breach Water Cultivation Fisheries Center (BPBAP) Situbondo, East Java Adi, Catur Pramono; Aripudin, Aripudin; Prabowo, Guntur; Eny Kristiany, Maria Gorety; Luthfiadi, Nabila Azzahra
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 5 No 2 (2023): Edisi November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v5i2.342

Abstract

To achieve success in the maintenance of cantang grouper requires mastery of techniques in good hatchery of cantang grouper (Epinephelus fuscoguttatus >< Epinephelus lanceolatus) in order to produce optimal productivity both in terms of quantity and quality. The aims of this study were: 1) To find out the development and growth rates in cantang grouper hatcheries (Epinephelus fuscoguttatus – lanceolatus), 2) To determine the condition of water quality in cantang grouper hatcheries (Epinephelus fuscoguttaus – lanceolatus), and 3) To determine the feasibility of cantang grouper hatcheries (Epinephelus fuscoguttaus – lanceolatus). The data analyzed in this study include data on growth, water quality, and business analysis. The results of the analysis showed that: 1) In a day the average length increase reached 0.074 cm and the percentage rate of increase in length of cantang grouper larvae for 29 days from the age of D30 – D58 was 7.4%. At the beginning of measuring the length of cantang grouper larvae, the average length was 1.12 cm and at the end of the observation the average value was 3.28 cm. 2) From the results of water quality maintenance, the temperature ranged from 29 – 31°C, oxygen dissolved 4.37 – 4.87 mg/L., pH 7.4 – 7.9, and salinity 28 – 30 ppt, 3) In terms of financial or business feasibility the cantang grouper hatchery activity at the Blitok BPBAP Situbondo Installation can be said to be feasible to do and profitable with a net profit of Rp. 665,904,233/year with an R/C ratio of 3.7. Break Event Point (BEP) price of Rp. 111,539,155/year with production BEP reaching 37,179 heads. Payback Period (PP) for 1 year.
Studi Pengolahan Nugget Ikan Tenggiri (Scombridae Commerson) Skala Rumah Tangga Aripudin, Aripudin; Panjaitan, Pola Sabar Tumohom; Soeprijadi, Liliek; Sebayang, Elvi A.
PELAGICUS Volume 2 Nomor 3 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i3.10391

Abstract

ABSTRAKIkan tenggiri (Scombridae commerson) mengandung omega-3 yang berperan dalam pembentukan sel saraf otak anak-anak. Ikan tenggiri memiliki nilai ekonomis tinggi yang dapat diolah menjadi produk nugget yang disukai oleh berbagai kalangan baik anak-anak dan orang dewasa. Pada proses pengolahan nugget ikan tenggiri dengan penambahan bahan tambahan dapat menjadikan produk nugget yang bertekstur kenyal. Bahan baku yang digunakan dilakukan pengujian organoleptik untuk mengetahui kualitas mutunya agar pada akhirnya dapat dihasilkan produk nugget yang memenuhi standar dan layak dikonsumsi oleh masyarakat. Pada pengujian organoleptik terhadap bahan baku diperoleh nilai rata rata 7,8 sehingga ikan tenggiri yang digunakan dalam pembuatan nugget layak dan memenuhi standar. Pada tahapan proses pembuatan nugget diperoleh rendemen yang berbeda pada setiap perlakuannya mulai dari penerimaan bahan baku sampai dengan pelumuran tepung panir sebagai salah satu bahan tambahan yang digunakan. Terhadap hasil akhir olahan produk nugget ikan tenggiri dilakukan pengujian sensori dengan hasil rata-rata 8 yang artinya layak untuk di konsumsi.ABSTRACT Mackerel (Scombridae commerson) contains omega-3 which plays a role in the formation of children's brain nerve cells. Mackerel has a high economic value that can be processed into nuggets that are favored by various groups, both children and adults. In the process of processing mackerel fish nuggets with the addition of additional ingredients, it can make nugget products that have a chewy texture. The raw materials used are carried out by organoleptic testing to determine the quality so that in the end it can produce nugget products that meet the standards and are suitable for consumption by the public. In organoleptic testing of raw materials, an average value of 7.8 was obtained so that the mackerel used in making nuggets was feasible and met the standards. At the stage of the process of making nuggets, different yields were obtained for each treatment, starting from receiving raw materials to coating breadcrumbs as one of the additional ingredients used. The final result of processed mackerel fish nuggets was carried out by sensory testing with an average result of 8 which means it is suitable for consumption.
Kajian Formulasi Fortifikasi Ikan Nila (Oreochromis niloticus) pada Karakteristik Mutu Snack Ekstrusi Aripudin, Aripudin; Mukhaimin, Iman; Juwita, Gita
PELAGICUS Volume 3 Nomor 1 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i1.10706

Abstract

Snack cemilan sehat yang berbahan dasar ikan menjadi salah satu pilihan untuk menambah nilai gizi pada snack ekstrusi. Tujuan penelitian ini adalah mengembangkan snack ekstrusi serta menentukan formulasi terbaik dengan menggunakan jumlah penambahan lumatan daging ikan nila yang berbeda-beda yakni 5%, 10% dan 15% berdasarkan parameter mutu uji hedonik, uji proksimat (kadar air, abu, protein, lemak) dan analisis total cemaran mikroba (angka lempeng total). Snack ekstrusi dibuat melalui tahap penerimaan bahan baku, penyiangan, pencucian, lumatan daging ikan nila, preparasi bahan tambahan dan penimbangan, pengadonan, penggilingan dan cetak, penggorengan, penirisan dan pengemasan. Hasil analisis formulasi P2 snack ekstrusi dengan penambahan 10% lumatan daging ikan nila merupakan formulasi yang paling disukai oleh 25 panelis dengan nilai rata-rata 6,5, kenampakan 7 (suka), aroma 6 (agak suka), rasa 7 (suka), dan tekstur 6 (agak suka). Hasil uji proksimat menunjukkan bahwa jumlah penambahan lumatan daging ikan nila berbanding lurus dengan peningkatan kadar air, abu, protein dan lemak. Dimana formulasi P2, memiliki nilai uji proksimat kadar air 5,07%, kadar abu 1,81%, kadar lemak 31,47%, kadar protein 13,03%, dan nilai ALT <2,5 x 104 Cfu/ml.
Siomay Production with The Addition of Tilapia (Oreochromis Niloticus) Bone Meal Panjaitan, Pola S.T.; Aripudin, Aripudin; Yuliawati, Indri; Nurpalah, Siti
PELAGICUS Volume 4 Nomor 1 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i1.12286

Abstract

Fish bone meal is a product by preserving the fish bone in dry form followed by milling it into powder. Siomay is a food originating from China which is usually served by steaming or frying. This food is usually enjoyed along with tea (yam cha). Siomay, as one type dimsum is widely sold in Chinese restaurants and street vendors in Indonesia. The processing steps of making siomay with the addition of tilapia fish bone meal (Oreochromis niloticus) such as receiving of raw material, separating the bones from the meat, washing 1, boiling the fish bones, cutting the bones, drying the bones, grinding the bones, sieving the fish bone meal, kneading, molding followed by steaming and draining. The aim of this study was to describe the process of making siomay with the addition of tilapia fish bone and to describe the hedonic value and proximate value with different formulations. Formulations of fish bone meals were divided into four groups such as F1 (as a control), without any addition of fish bone meal, F2 6%, F3 7% and F4 12%. The hedonic values showed the panellists mostly liked the formulation of F1 with the addition of 6% of fish bone meal. Characteristics of proximate values of F1 resulted in the water content being 66.95%, fat content being 4.5%, protein content being 5.35% and ash content being 5.77%.
Co-Authors Adi, Catur Pramono Arifiana, Alya Nida Marbella Eny Kristiany, Maria Goreti Eny Kristiany, Maria Gorety Juwita, Gita Kristiany, Maria Goreti Eny Luthfiadi, Nabila Azzahra Marzuki Marzuki Muhamad Fauzan Mukhaimin, Iman Nurpalah, Siti Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tumohom Prabowo, Guntur Sebayang, Elvi A. Soeprijadi, Liliek Soeprijadi, Lilik Wirata, Wirata Yuliawati, Indri