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All Journal JURNAL PERIKANAN DAN KELAUTAN TROPIS Biota 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 Munggai: Jurnal Ilmu Perikanan dan Masyarakat Pesisir Jurnal Basicedu Journal of Fish Health Jurnal Pendidikan Matematika Jurnal Intelek Insan Cendikia Journal Serambi Engineering (JSE)
Junianto
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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.
Komposisi Kandungan Senyawa Flavor Non Volatil Selada Laut (Ulva lactuca) Segar dan Kering Gabriela, Lisa; Rusky Intan Pratama; Junianto; Iis Rostini
Biota Vol 11 No 2 (2025): Jurna Biota 2025
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/biota.v11i2.25949

Abstract

Drying has the potential to alter the physical, chemical, and organoleptic characteristics of food materials. This study aims to identify the composition of non-volatile flavor compounds in fresh and dried sea lettuce (Ulva lactuca). The identification of non-volatile flavor compounds was conducted using amino acid profiling through High-Performance Liquid Chromatography (HPLC). The organoleptic characteristics, including appearance, aroma, texture, and taste of fresh and dried sea lettuce samples, were assessed through a simple descriptive test. The quantitative amino acid analysis data and the descriptive test results were analyzed using a comparative descriptive method. The findings revealed that both fresh and dried Ulva lactuca contain 17 types of amino acids, comprising 9 essential amino acids and 8 non-essential amino acids, which influence flavor characteristics. The descriptive test indicated that fresh Ulva lactuca is characterized by clean, shiny, and soft light green to dark green sheets with an elastic texture and a distinctive fresh seaweed aroma. In contrast, dried Ulva lactuca exhibited a yellowish-green color, a stiff and brittle texture, and a stronger salty taste with a slight umami sensation. These findings highlight the potential of Ulva lactuca as a versatile ingredient in food product development, particularly for enhancing flavor and nutritional value.
ANALISIS ORGANOLEPTIK TERHADAP DUA JENIS SPESIES IKAN EKOR KUNING (Caesio cuning) DAN KAKAP MERAH (Lutjanus gibbus) YANG DIJUAL DI PASAR KORDON, BANDUNG, JAWA BARAT.: Uji, Organoleptik, Kesegaran, Evaluasi, Pasar. Junianto; Farhan Aziz; Fadhli Rahmat Alhafizh; Febrian Akbar Dhiya Ulhaq; Raisha Afra Sakila; Chintia Wulan Kinasih
MUNGGAI : Jurnal Ilmu Perikanan dan Masyarakat Pesisir Vol 12 No 01 (2026): Jurnal Ilmu Perikanan Dan Masyarakat Pesisir
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Banda Naira

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mutu ikan laut segar merupakan indikator penting dalam menjamin keamanan dan kelayakan konsumsi. Penelitian ini bertujuan untuk menilai tingkat kesegaran ikan kakap (Lutjanidae) dan ikan ekor kuning (Caesio sp.) yang dijual di Pasar Kordon, Bandung Timur, menggunakan metode uji organoleptik berdasarkan SNI 2729:2021. Penilaian dilakukan terhadap enam parameter sensori utama oleh lima panelis, dengan rentang nilai 5 hingga 9. Hasil menunjukkan bahwa tingkat kesegaran kedua jenis ikan berada dalam kategori cukup segar, dengan nilai rata-rata berkisar antara 6,8 hingga 7,2. Ciri-ciri umum yang diamati menunjukkan bahwa ikan masih layak konsumsi, meskipun terdapat tanda-tanda awal penurunan mutu. Hal ini menunjukkan perlunya perbaikan dalam penanganan pascapanen dan penyimpanan agar mutu ikan tetap terjaga hingga ke tangan konsumen.
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 Chintia Wulan Kinasih Damayanti, Fis'ari Denis Setia Prismayana Elyzha, Adhinda Nurr Fadhli Rahmat Alhafizh Fajrianto, Fiqri Fajrin, Mahmudin Farhan Aziz Febrian Akbar Dhiya Ulhaq Firda Nuradawiyah Yonesa Firda Zakiyatunisa Justika Firdaus, Muh Wildanul Firly Ryan Nouvaly Fitriani, Endah Fonda, Aulia Gabriela, Lisa 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 Raisha Afra Sakila Raj Surya Alika Ramadhan, Katon Agung Ringo Ringo Star Osrin, Butet Mona Moranaga Rusky Intan Pratama Salmaa Ishma Hidayati Saputra, Andika David Siahaan, Rio Fito Susilo Tri Widodo Tamsir Ariyadi Wike Normalisa Wulandari, Deswita Khansa