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All Journal JURNAL PERIKANAN DAN KELAUTAN TROPIS Jurnal Teknologi Pertanian Jurnal Basicedu Samakia: Jurnal Ilmu Perikanan Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal JEETech Fisheries : Jurnal Perikanan dan Ilmu Kelautan Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management Profesi | Jurnal Ilmu Pendidikan dan Keguruan Jurnal Kolaboratif Sains Jurnal Basicedu Journal of Fish Health Jurnal Pendidikan Matematika Jurnal Intelek Insan Cendikia Serambi Engineering
Junianto
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Journal : Grouper: Jurnal Ilmiah Perikanan

 1 
Analisis Manajemen Industri dan Nilai Tambah Bakso Ikan Tuna di CV Olahan Berkah Sadayana Kabupaten Garut Wike Normalisa; Ine Maulina; Junianto; Asep Agus Handaka Suryana
Grouper Vol. 15 No. 1 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i1.218

Abstract

Riset dilaksanakan di CV. Olahan Berkah Sadayana pada bulan Juni sampai Agustus 2023 untuk memberikan informasi terkait manajemen industri dan nilai tambah bakso ikan tuna di CV. Olahan Berkah Sadayana. Metode yang digunakan studi kasus. Teknik pengumpulan data menggunakan hasil pengamatan lapangan, wawancara, dan kuisioner. Metode pengambilan sampel  yang digunakan menggunakan teknik sampel dengan kriteria responden. Hasil riset menunjukkan bahwa manajemen Indutri CV. Olahan Berkah Sadayana terdiri dari pengadaan bahan baku yaitu tetelan ikan tuna yang berasal dari Pelabuhan Muara Baru. Proses pengolahan bakso ikan menggunakan Alat-alat semi modern. Pemasaran yang dilakukan dengan segmentasi pasar secara statis, penjualan dilakukan secara langsung ke pasar tradisional yang telah mencangkup wilayah Garut dan Jakarta. CV. Olahan Berkah Sadayana memberikan nilai tambah sebanyak Rp15.024,-/kg dengan rasio sebesar 23% sehingga berada pada kategori nilai tambah yang positif. Keuntungan yang diterima perusahaan sebanyak Rp10.357,-/kg dengan tingkat keuntungan sebesar 16%.
Manual Oyster Shucking Technique: A Case Study at Nozomi Suishan Company, Okayama, Japan Abraham Luther; Junianto
Grouper Vol. 15 No. 2 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i2.258

Abstract

Manual oyster shucking is a crucial process in the seafood processing industry that significantly impacts the quality and value of the final product. This study investigates the manual oyster shucking techniques employed by Nozomi Suishan Company in Okayama, Japan. Observational methods and interviews were used to understand the shucking procedures, challenges faced, and efforts to improve efficiency in the process. The research findings indicate that the use of traditional tools and operator skills play a key role in the success of this process. This study provides important insights for the seafood processing industry to enhance operational efficiency and maintain the quality of the final product.
Masculinization of Mutiara’s Catfish (Clarias gariepinus) Using Cow’s Testicles Flour Through Immersion Technique Ringo Ringo Star Osrin, Butet Mona Moranaga; Iskandar; Junianto; Irfan Zidni
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.288

Abstract

The production of male catfish is faster, resulting in a shorter harvest period, which can increase profits for farmers. To produce superior male catfish fry, masculinization is conducted. Cow's Testicles Flour (CTF) is one of the natural alternative materials that can be used for the masculinization process in fish. This study aims to determine the best concentration of cow's testicles flour to enhance the success of masculinization in mutiara’s catfish (Clarias gariepinus) through immersion techniques. The method used is an experimental method consisting of 4 treatments with 4 replicates (0 mgL⁻¹, 45 mgL⁻¹, 60 mgL⁻¹, and 75 mgL⁻¹ CTF). The parameters observed were the percentage of male sex, survival rate, growth, and water quality. The highest percentage of male catfish was obtained at a concentration of 60 mgL⁻¹ CTF, at 72%. The highest absolute length and specific length growth rate were found at the 60 mgL⁻¹ CTF dosage, measuring 5.43 cm and a specific length growth rate of 3.05%. The highest absolute weight in catfish was found at the 75 mgL⁻¹ CTF dosage, at 4.69 g. The highest specific weight growth rate in catfish was observed in the control treatment, at 2.40%. The ideal water quality to support the survival of catfish includes a temperature range of 26.26-29.85°C; pH range of 6.5-8.3; and DO range of 4.6-6.7 mgL⁻¹.
Co-Authors Abraham Luther Aditya Nugraha Zein Al Iksani, Irna Salwa Alya Himmati Amanda, Trisna Rosa Ananda Dwi Septian Atikah Nurhayati Auliya Suripto Bussalam, Rajib Damayanti, Fis'ari Denis Setia Prismayana Elyzha, Adhinda Nurr Fajrianto, Fiqri Fajrin, Mahmudin Firda Nuradawiyah Yonesa Firda Zakiyatunisa Justika Firdaus, Muh Wildanul Firly Ryan Nouvaly Fitriani, Endah Fonda, Aulia Ghaida Anrose, Zahrah Alifia Handaka, Asep Agus Hardianto, Putra Ananda Nurrafi Feryansyah Hasan Basri Hasani, Fiza Jasmine Helmalia Asri Iis Rostini Ilva Viola Indi Mega Aulia Ine Maulina Ine Maulina Irfan Zidni ISKANDAR Katon Agung Ramadhan Kiki Haetami Lisa Gabriela Luthfiah Al Afifah Maharani, Annisa Marsyal, Muhammad Guntur Muh Wildanul Firdaus Muhamad Seikei Shojikana Novia, Novia Aryashanti Paramytha , Nina Purnawa Jaya Radya Nasyawa Raj Surya Alika Ramadhan, Katon Agung Ringo Ringo Star Osrin, Butet Mona Moranaga Salmaa Ishma Hidayati Saputra, Andika David Siahaan, Rio Fito Susilo Tri Widodo Tamsir Ariyadi Wike Normalisa Wulandari, Deswita Khansa