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Tingkat Kesukaan dan Peningkatan Nilai Gizi Produk Meringue Lollipop dengan Penambahan Tepung Tulang Ikan Patin (Pangasius sp.): The Level of Acceptance and Increase in Nutrition for Meringue Lollipop Product with the Addition of Catfish Bone Meal (Pangasius sp.) Ratnaningtyas, Susi; Anasri, Anasri; Niza, Aulia Ainun
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.50565

The fishery processing industry result the by-products, such as in the form of fish bones, which can be processed into fish bone meal for fortification ingredient in food products. Catfish bone meal contains high calcium dan can be used to increase the mineral content of meringue lollipop. The purpose of this research is to understand the steps of the manufacturing process, hedonic level, chemical and microbiology content of meringue lollipop with the addition of catfish bone meal. The meringue lollipop was made using French method. There were 4 experimental group based on the addition of catfish bone meal, i.e. F0 (without catfish bone meal), F1 (5%), F2 (10%), and F3 (15%). The highest level of acceptance were obtained in F1 formulation with the addition of 5% catfish bone meal, with an appearance value of 7.28, aroma of 7.38, taste of 7.3, and texture of 6.88. The results of chemical tests for moisture content were 2.92% for F0 and 1.57% for F1, total ash content was 0.89% for F0 and 4.35% for F1, reducing sugar content was 0.315% for F0 and 0.31% for F1, protein content 11.82% for F0 and 12.71% for F1, calcium level 6.23 mg/100g for F0 and 1852.80 mg/100g for F1.

POTENTIAL OF CORAL REEF ECOSYSTEMS FOR DEVELOPING MARINE TOURISM ON PASIR PUTIH BEACH, SUKABUMI DISTRICT Pasaribu, Roberto Patar; Rahman, Abdul; Djari, Anthon A.; Anasri, Anasri; Kurnia, Pipin
Asian Journal of Aquatic Sciences Vol. 7 No. 2 (2024): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.2.251-260

The coral reef ecosystem is one of the main ecosystems in coastal areas. Physically, it has a role as a protector of the coast from currents and waves, and ecologically, it has a role as a habitat for various marine biota for shelter and foraging. Besides that, with their elegance and beauty, coral reefs can become an attraction for marine tourism. This research aims to describe the condition of the coral reef ecosystem and analyze the suitability of coral reef conditions to determine the potential for marine tourism on Pasir Putih Beach, Sukabumi Regency. The method used is direct observation and measurement of parameters needed to determine the potential for marine tourism. Data processing and analysis were performed using CPCe 4.1 software and Microsoft Excel. The observations and data analysis results show that the potential for marine tourism in Pasir Putih Geopark Ciletuh can be considered reasonable according to the tourism suitability index criteria.

POTENTIAL OF CORAL REEF ECOSYSTEMS FOR DEVELOPING MARINE TOURISM ON PASIR PUTIH BEACH, SUKABUMI DISTRICT Pasaribu, Roberto Patar; Rahman, Abdul; Djari, Anthon A; Anasri, Anasri; Kurnia, Pipin
Asian Journal of Aquatic Sciences Vol. 7 No. 2 (2024): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.2.251-260

The coral reef ecosystem is one of the main ecosystems in coastal areas. Physically, it has a role as a protector of the coast from currents and waves, and ecologically, it has a role as a habitat for various marine biota for shelter and foraging. Besides that, with their elegance and beauty, coral reefs can become an attraction for marine tourism. This research aims to describe the condition of the coral reef ecosystem and analyze the suitability of coral reef conditions to determine the potential for marine tourism on Pasir Putih Beach, Sukabumi Regency. The method used is direct observation and measurement of parameters needed to determine the potential for marine tourism. Data processing and analysis were performed using CPCe 4.1 software and Microsoft Excel. The observations and data analysis results show that the potential for marine tourism in Pasir Putih Geopark Ciletuh can be considered reasonable according to the tourism suitability index criteria

Karakteristik Mutu Fisik dan Hedonik Serbuk Ekstrak Ikan Gabus (Channa striata) Wulansari, Devi; Prasetyati, Sukma Budi; Ratnaningtyas, Susi; Anasri, Anasri; Holis, Nurur Rahmah
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.v3i1.10642

Albumin berperan penting mengatur tekanan darah dalam pembuluh darah dan menjaga cairan yang terdapat dalam pembuluh darah tidak bocor ke jaringan tubuh sekitarnya. Ikan gabus mengandung albumin lebih banyak daripada ikan jenis lain. Stabilitas sediaan dalam bentuk cair cenderung kurang baik, tidak efisien, rasa obat yang tidak menyenangkan atau tidak enak dan menyebabkan penurunan mutu yang lebih besar dikarenakan mudahnya perkembangbiakan bakteri sehingga nilai nutrisinya menurun. Perlu dilakukan upaya untuk meningkatkan mutu yaitu dengan cara menyerbukan ekstrak ikan gabus. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik mutu fisik dan hedonik pada serbuk ekstrak ikan gabus dengan bahan pengisi laktosa pada konsentrasi yang berbeda. Ekstrak ikan gabus dikeringkan menggunakan laktosa dengan 2 kelompok konsentrasi A (25%) dan B (20%). Proses pengeringan dengan cara pendinginan dilakukan pada suhu 10˚C hingga kering. Pengujian yang dilakukan antara lain kadar albumin, uji waktu alir, uji sudut diam dan uji hedonik. Kadar albumin tertinggi terdapat pada kelompok A sebesar 0,207 mg/ml. Hasil uji waktu alir dan sudut diam menunjukan bahwa kelompok B memenuhi syarat granul dengan skor uji waktu alir sebesar 4.64 detik dan uji sudut diam sebesar 39,35˚. Uji hedonik menunjukkan kelompok A lebih disukai oleh panelis. Kelompok dengan konsentrasi ekstrak 25% memiliki karakter mutu yang lebih baik namun perlu perbaikan formulasi untuk meningkatkan kualitas mutu fisik produk.

Utilization of Remote Sensing Images for Compiling The Characteristics Map of Indramayu Beach, West Java Adjisuci, Arifah Fadhilah; Sewiko, Roni; Mawardi, Sonny; Anasri, Anasri
PELAGICUS Volume 3 Nomor 3 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i3.10120

The beach has an important role in the development and economy of a region. Therefore, it is important to understand the condition and characteristics of the coast so that it can be managed and developed wisely. One way to understand the condition of the beach is through making a map of the characteristics of the beach. A coastal characteristic map is a graphical representation of the conditions and characteristics of the geology, geography, and hydrology of a coast. Making a coastal characteristic map with remote sensing requires several steps, namely: 1). satellite data collection: Pre-processing satellite data; 2). classification of satellite data; 3). satellite data analysis; and finally 4). making a coastal characteristic map. The area that is the fabric material is the beach of Indramayu Regency, West Java. Based on the analysis and interpretation of 2015 Landsat 8 (LDCM) image data, 2020 Sentinel 2 Image data, BATNAS, and DEMNAS data, it is known that the characteristics of the Indramayu beach are that it has geo-quaternary building materials which include: (a) coastal bunds, ( b) swamp deposits, (c) shallow marine deposits, (d) sand deposits, (e) flood plains, (f) river deposits, and (g) floodplain deposits. The morphology includes: (a) beach sand plains, (b) concave coastal swamps, (c) old beach bunds, (d) young beach bunds, (e) alluvial plains, (f) flood plains, and (g) fan plains delta. Finally, it has a distribution of surface sediments on the seabed which includes: (a) sand, (b) silt, gravelly sand, (d) slightly gravelly silt, (e) slightly gravelly sandy mud, and (f) gravelly mud.

Using Seawater Reverse Osmosis (SWRO) Technology in Seawater Desalination Processes Hapsari, Larasati Putri; Pranoto, Aris Kabul; Rinjani, Widi Ayu; Anasri, Anasri; Anjani, Ika; Rahman, Abdul
PELAGICUS Volume 3 Nomor 3 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i3.11302

Water is one of the basic needs for human life, including for people living on the coast. It is difficult to get clean water for consumption because most coastal areas are affected by sea conditions that have high salinity. In order to be consumed, the saline water must be desalinated. Desalination is a process to convert saline water into fresh water. One such desalination technology is using reverse osmosis (RO). The purpose of this study was to determine the process of desalination of seawater into freshwater using the seawater reverse osmosis (SWRO) method. The method used in this research is observation, which is to see directly the stages of the desalination process of seawater into fresh water. The data was obtained in the form of primary data from observations and secondary data from the literature to support primary data. Analysis of the data used in the form of descriptive analysis by describing each stage carried out in the SWRO process. The results showed that the seawater desalination process using SWRO technology had 14 stages. These stages include; intake, raw water pump, raw water reservoir, UF feed pump, Automatic screen, ultrafiltration, UF water reservoir, RO feed pump, HPP & booster, RO membrane, RO water reservoir, permeate pump, chlorine analyzer, product water. In developed and developing countries, SWRO units have been widely used, because by processing seawater into freshwater, there are many benefits for the life cycle and it is environmentally friendly. It also maintains underground fresh water so that it can provide plant life, and trees that provide us with clean oxygen for our lives.

PELATIHAN OLAHAN IKAN NILA BERNILAI TAMBAH DI DESA KAWALI CIAMIS JAWA BARAT Saputra, Rahmad Surya Hadi; Napitupulu, Romauli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tumohon; Anasri, Anasri; Mukhaimin, Imam
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1552

Desa Kawali is one of the Smart Fisheries Villages (SFVs) located in the Kawali District, with its main commodity being tilapia fish. Currently, there are approximately 4,000 fish ponds around the location of Desa Kawali with immense potential. The abundant production of tilapia fish, supported by extensive aquaculture land, can serve as a primary asset in ensuring food security for the village community and also in enhancing their welfare. The welfare of the residents of Desa Kawali largely depends on tilapia fish, which are marketed in the form of live fish or ready-to-consume products. While there is a growing number of processed fish products, the variety and quantity of processed products produced are still limited. Community service is conducted using the Participatory Rural Appraisal (PRA) approach. The PRA method is an approach to community empowerment that emphasizes the involvement or participation of the community in all activities, with external facilitators serving as guides to facilitate community activities. It is a participatory action research method designed to encourage active participation of the community in the development process. The results of the community service activities conducted, ranging from the delivery of materials to practical product manufacturing and packaging, can be summarized as follows: the community service activities conducted provide numerous benefits to the participants. These activities also impact the skills of the participants, and with proper and attractive product packaging, the processed products become more marketable

ASSESSMENT OF BASIC FEASIBILITY AND FINANCIAL ANALYSIS OF SIOMAI PRODUCTS PRODUCED BY SMALL AND MEDIUM-SIZED ENTERPRISES Sakiba, Syakira Nazma; anasri, Anasri; Panjaitan, Pola Sabar Tomohon; Ningih, Trisna; Hasanah, Haliza Nurul; Napitupulu, Romauli Juliana
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20738

Fish siomay made from white snapper (Lates calcarifer) and swanggi fish (Priacanthus tayenus) represents a processed seafood product with promising business potential. This study aims to evaluate the implementation of basic feasibility requirements and financial analysis for fish siomay produced by small- and medium-sized enterprises (SMEs). Data were collected through direct observation, interviews, and surveys involving two siomay SMEs. Compliance with the basic feasibility clauses of the SMEs Processing Feasibility Certificate (SKP) was assessed using a gap analysis method, while financial feasibility was examined through calculations of investment cost, production cost, profit, break-even point (BEP), benefit–cost ratio (B/C ratio), cost of goods sold (COGS), and yield. The research results indicate that Siomay Micro, Small, and Medium Enterprises (MSMEs) processing Siomay made from snapper fish have an average compliance level of 94.56% with an average gap level of 5.44%, while MSMEs using swanggi fish have an average compliance level of 90.82% with an average gap level of 9.18%. Thus, both MSMEs are considered capable of meeting the standards for implementing basic feasibility In financial terms, the production of swanggi-fish siomay generated a monthly profit of IDR 2,375,074, with a COGS of IDR 15,848, an investment cost of IDR 37,257,000, a production cost of IDR 9,064,926, a BEP of 388 packs, and a B/C ratio of 1.3. Meanwhile, white snapper siomay production yielded a monthly profit of IDR 6,467,460, with a COGS of IDR 9,708, an investment cost of IDR 26,996,000, a production cost of IDR 7,572,540, a BEP of 293 packs, and a B/C ratio of 2. SMEs X has a yield of 125.41%, while SMEs Y has a yield of 114.28%. Thus, the yield results indicate that SMEs X is greater than SMEs Y. This difference is attributed to the addition of Isolated Soya Protein (ISP) to the fish siomay at SMEs X. The fact that the yield results from both SMEs exceeded 100% is due to the inclusion of dumpling wrappers and other ingredients. Overall, both SMEs met the basic feasibility requirements of the production process and demonstrated positive financial prospects, although white snapper-based siomay showed better performance in both process compliance and economic efficiency

ANALISIS KEPATUHAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN SANITATION STANDARD OPERATING PROCEDURES (SSOP) PADA PENGOLAHAN KAKI NAGA IKAN LELE (Clarias sp.) DI UMKM ADISYAFIDZ BAROKAH, BANDUNG, JAWA BARAT Sari, Crystalia Nayla; Soeprijadi, Liliek; Anasri, Anasri
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20727

Ikan lele (Clarias sp.) merupakan komoditas perikanan air tawar yang berpotensi tinggi di Indonesia dan dapat diolah menjadi berbagai produk bernilai tambah, salah satunya kaki naga ikan lele. Penelitian ini bertujuan untuk menganalisis kepatuhan penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada pengolahan kaki naga ikan lele di UMKM Adisyafidz Barokah, Bandung, melalui metode gap analysis. Data diperoleh melalui observasi, wawancara, dan kuesioner, serta dianalisis berdasarkan PERMENKP No. 17 Tahun 2019. Hasil penelitian menunjukkan bahwa penerapan GMP mencapai 92,06%, dengan beberapa aspek belum sesuai, yaitu pintu masuk, penanganan ikan, dan penyimpanan. Sementara itu, penerapan SSOP mencapai 71,88%, dengan kekurangan pada pengawasan kualitas air dan es, kondisi peralatan, kebersihan karyawan, serta pengendalian binatang pengganggu. Berdasarkan temuan tersebut, disarankan perbaikan pada aspek yang belum sesuai, termasuk pengendalian suhu bahan baku, perbaikan pintu masuk, penggantian peralatan berkarat, monitoring air dan es secara berkala, pemeriksaan kesehatan karyawan, penggunaan alat pelindung diri, serta pengendalian hama. Penerapan perbaikan ini diharapkan dapat meningkatkan kepatuhan GMP dan SSOP sehingga menghasilkan produk kaki naga ikan lele yang aman, bermutu, dan berdaya saing

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