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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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Analisis Kelayakan Usaha Perikanan Tangkap di Waduk Jatigede Kabupaten Sumedang Ilva Viola; Atikah Nurhayati; Junianto
Jurnal Serambi Engineering Vol. 10 No. 3 (2025): Juli 2025
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

This study aims to analyze the feasibility of capture fisheries in Jatigede Reservoir, Sumedang Regency, West Java. The research employed an accidental sampling method involving 32 active fishers, with primary data collected through interviews and questionnaires, and secondary data obtained from relevant agencies and literature review. The business feasibility analysis was conducted using income analysis, Break Even Point (BEP), Benefit Cost Ratio (BCR), and Payback Period (PP) methods. The results indicate that all fishing gear analyzed—gillnets, cast nets (kecrik), and fish traps (bubu)—met the feasibility criteria, as evidenced by BCR values greater than 1 and PP less than 3 years. The fish trap (bubu) demonstrated the best financial performance, with a BCR of 2.16 and a PP of 0.86 years. Therefore, capture fisheries in Jatigede Reservoir have strong potential to enhance the economic welfare of the local community.
A ARTIKEL REVIEW, PEMANFAATAN GELATIN KULIT IKAN SEBAGAI BAHAN PANGAN: Pendahuluan, Hasil dan Pembahasan, Pemanfaatan gelatin untuk pangan, Kesimpulan, Daftar Pustaka Junianto; Saputra, Andika David
FISHERIES Jurnal Perikanan dan Ilmu Kelautan Vol 6 No 1 (2024): April
Publisher : Universitas Hang Tuah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30649/fisheries.v6i1.77

Abstract

Gelatin merupakan produk alami yang diperoleh dari hidrolisis parsial kolagen. Tujuan dari artikeli ini  adalah mereview  metode ekstraksi gelatin dari kulit ikan dan pemanfaatannya untuk pangan.  Metode yang digunakan adalah studi literatur..  Berdasarkan hasil review dapat dinyatakan bahwa tahapan ekstraksi gelatin kulit ikan adalah kulit ikan yang telah dicuci bersih direndam dalam air panas (60°C) selama 1-2 menit, Kemudian kulit ikan dipotong-potong dan selanjutnya dilakukan perendaman dalam larutan asam. Kulit hasil proses perendaman (demineralisasi) dicuci dengan air mengalir hingga pH netral. Kemudian hasil ekstraksi tersebut disaring dengan kain blacu dan dituangkan pada loyang dioven 60°C selama 48 jam hingga kering. Lembaran gelatin yang telah kering kemudian dihaluskan dengan  menggunakan blender.  Pemberian gelatin pada produk permen jelly bertujuan untuk memperoleh tekstur jelly yang kenyal dan penampilan yang jernih, Pembuatan permen jelly dari gelatin kulit ikan cucut perlakuan terbaik setelah ditambahkan konsentrasi gelatin sebesar 25% dari gelatin kulit ikan cucut yang diformulasi dengan karaginan. Kemudian pemberian gelatin pada produk marshmallow bertujuan sebagai pengental, penstabil, dan membentuk tekstur menentukan fungsionalitasnya. Pembuatan marshmallow gelatin kulit ikan nila terbaik adalah dengan konsentrasi 8%. Pemberian gelatin pada produk sari buah nanas bertujuan sebagai penstabil untuk mendapatkan kestabilan sari buah yang dianjurkan. Konsentrasi gelatin kulit ikan terbaik dalam pembuatan produk minuman sari buah nanas adalah 2,5%.
Effect of Seaweed (Eucheuma cottonii) Flour Addition on the Level of Preference of Choux Pastry Fajrianto, Fiqri; Junianto; Maulina, Ine; Rostini, Iis
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.6360

Abstract

Choux pastry is a baked product that generally has low fiber content due to its primary ingredient, wheat flour, which contains minimal dietary fiber. Incorporating alternative ingredients rich in fiber can enhance its nutritional value. One such ingredient is Eucheuma cottonii seaweed flour, which is high in dietary fiber and offers potential for innovation in the utilization of fishery-based products. Dietary fiber plays an important role in binding water, improving digestion, and reducing the risk of certain diseases such as cancer. This research aimed to determine the optimal level of Eucheuma cottonii seaweed flour addition to choux pastry based on consumer preference. The study was conducted in December 2024 at the Fishery Product Technology Laboratory, Faculty of Fisheries and Marine Sciences, and at the Chemistry Application Laboratory and PPBS Service Building, Faculty of Mathematics and Natural Sciences, Padjadjaran University. An experimental method was used with four treatments: 0% (control), 7.5%, 10%, and 12.5% seaweed flour. Organoleptic tests (appearance, aroma, taste, and texture) were performed by 25 semi-trained panelists, and proximate analysis was conducted. The results showed that the choux pastry with 10% seaweed flour was the most preferred, with organoleptic scores of 7.8 for appearance, 7.6 for aroma, 7.5 for texture, and 7.7 for taste. Proximate analysis indicated that the 10% seaweed flour choux pastry contained 0.3% crude fiber, 2.9% moisture, 2.28% ash, 27.43% fat, 11.27% protein, and 56.09% carbohydrates.
Oyster Farming Management Fajrin, Mahmudin; Junianto
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.7080

Abstract

Pacific oysters (Crassostrea gigas) are one of the major aquaculture commodities that contribute greatly to the Japanese fishing industry. This study aims to describe the oyster farming management system based on field research experience in Hyogo Prefecture, Japan. The method used was participatory observation for eight months, covering all stages of aquaculture from seed collection to post-harvest. Observations showed that oyster farming is carried out using the hanging raft method (ikada-suika-shiki), relying on natural food in the form of plankton with depth management and regular hanger rotation. A seed training process (yokusei) was also applied to increase the oyster's resistance to environmental stress. The growth rate of oysters in the rearing phase ranges from 0.25-0.35 grams per day, and harvesting is done during winter to produce high-quality meat. The implementation of efficient and systematic production management has proven to increase yield and product quality. These results suggest that oyster farming practices in Japan can serve as a reference in the development of sustainable oyster farming in Indonesia.
TINGKAT MUTU HEDONIK BEKASEM IKAN NILA PADA LAMA FERMENTASI YANG BERBEDA Junianto; Elyzha, Adhinda Nurr; Marsyal, Muhammad Guntur; Hardianto, Putra Ananda Nurrafi Feryansyah
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 2 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i2.3327

Abstract

Fish is an economical food source and offers a more affordable alternative compared to beef and chicken. One of the commodities suitable as an inexpensive, easily found, and cultivated food with high protein value is tilapia. However, tilapia is perishable if not handled quickly or stored at low temperatures. To extend the shelf life of tilapia, processing is needed to maintain both the shelf life and the quality of the product, one of which is through fermentation. One traditional fermentation method frequently used by the people of South Sumatra is Bekasam. This study aims to determine the effect of the fermentation duration of Bekasam tilapia on its preference level or hedonic quality. Observations were made on days 3, 5, 7, 8, and 9 with organoleptic and hedonic tests on those days. The method used in this research is an experimental method. Non-parametric data from the organoleptic tests were analyzed using the Friedman test, followed by ANOVA. The parameters tested included pH, appearance, aroma, taste, and texture of Bekasam tilapia. The results showed that Bekasam tilapia with 3 days of fermentation provided the best results with a pH of 6.40, and the preference scores for appearance, taste, aroma, and texture were 5.00c, 4.33c, 5.91c, and 6.47c, respectively
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.
INTRODUKSI PENGETAHUAN DAN LIMPAH KETRAMPILAN PEMBUATAN BASRENG PADA ANGGOTA POSYANDU BINAKARYA Haetami, Kiki; Junianto
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1384

Abstract

The government is currently very concerned about efforts to reduce and prevent stunting. Growth that is below standard when aged less than 6 years is called stunting. One program to reduce stunting is providing healthy and nutrient-dense food, namely high protein, to children in posyandu activities. Posyandu members can produce healthy and nutritious food themselves in an effort to ensure product safety and hygiene and optimize the budget. The aim of this community service is to increase the knowledge and skills of posyandu women in Binakarya Village, Garut Regency in making fried fish balls (Basreng). Basreng is a nutritious food and is liked by children. The implementation method consists of two stages, namely seminars aimed at increasing knowledge and participatory plotting to improve the skills of activity participants. The activity will take place from January 5 2023 to February 6 2023, the strategic target audience is Posyandu cadre mothers. As a result of the seminar activities that have been carried out, the seminar participants' knowledge scores about fish nutrition to prevent stunting and the stages of making fried fish meatballs have increased. The knowledge score before the seminar was 7.85 and after the seminar it was 9.95 from a maximum score of 10. The process of making fried fish meatballs carried out by activity participants during the participatory denplot went well and smoothly. The fried fish meatball product produced has an appearance that is not much different from commercial fried fish meatballs. The level of education and strong motivation of strategic target audience participants are the main factors in the success of this activity. Based on the results of the activities that have been carried out, it can be concluded that the knowledge and skills of activity participants in making fried fish meatballs have increased.
PENGEMBANGAN PRODUK SNACK RUMPUT LAUT (STUDI KASUS UMKM ULVA-Q) DI PANGANDARAN Junianto; Al Iksani, Irna Salwa; Ananda Dwi Septian; Raj Surya Alika; Firda Nuradawiyah Yonesa
Jurnal Intelek Insan Cendikia Vol. 1 No. 10 (2024): Desember 2024
Publisher : PT. Intelek Cendikiawan Nusantara

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Abstract

Penelitian ini bertujuan untuk menganalisis pengembangan produk olahan rumput laut Ulva-Q yang berlokasi di Dusun Bagolo Kolot, Kabupaten Pangandaran, Jawa Barat. Dengan menggunakan metode survei dan wawancara, data dikumpulkan dari pemilik UMKM, Ibu Herni Hernawati, untuk memahami proses produksi, visi, misi, serta tantangan yang dihadapi dalam pengembangan produk. Hasil penelitian menunjukkan bahwa Ulva-Q telah berhasil menciptakan produk snack rumput laut yang berkualitas, meskipun menghadapi kendala terkait umur simpan yang terbatas. Penelitian ini mengidentifikasi pentingnya penerapan teknologi pengolahan yang modern dan strategi pemasaran yang efektif untuk meningkatkan daya saing produk. Selain itu, dukungan dari berbagai pihak, termasuk lembaga pemerintah dan penyuluhan, sangat diperlukan untuk memperkuat kapasitas produksi dan inovasi. Dengan langkah-langkah yang tepat, UMKM ini diharapkan dapat memperluas jangkauan pasar dan memberikan kontribusi signifikan terhadap perekonomian lokal serta kesejahteraan masyarakat setempat.
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