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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan JMM (Jurnal Masyarakat Mandiri) Jurnal Fish Protech Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) Jurnal Abdi Insani Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Buletin Jalanidhitah Sarva Jivitam Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan Terpadu
Irawan, Irman
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Karakteristik Fisikokimia dan Penerimaan Konsumen Bakso Ikan Layang (Decapterus sp.) dengan Penambahan Kepala Tulang Ikan Lumat (KTIL) Febrianti, Aulia; Pamungkas, Bagus Fajar; Irawan, Irman; Asikin, Andi Noor; Diachanty, Seftylia
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.41575

Abstract

Decapterus sp is a source of animal protein which is very important for human needs. The potential for the development of the flying fish processing industry will lead to an increase production and the resulting by-products are fish heads and bones, which still have the potential to be reused. One of its uses is by applying it to the manufacture of fish balls. The addition of various additives will result in different chemical characteristics and consumer acceptance. This study purpose to determine the physicochemical characteristics and consumer acceptance of flying fish meatballs (Decapterus sp) added head and crushed fish bones (KTIL). This study used a completely randomized design (CRD) with four treatments and three replications, namely P0(fish meat 25g), P1(fish meat 237.5g: KTIL 12.5g), P2(fish meat 225g : KTIL 25g), P3 (fish meat 212.5g : KTIL 37.5g). The statistical analysis used was analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 95% confidence level. Parameters observed included chemistry (moisture content, ash, fat, protein), color, EMC and consumer acceptance. The results of research with the addition of KTIL in the manufacture of flying fish balls produced physicochemical characteristics such as water content 64.51% -67.49%, ash 1.56% -2.25%, protein 16.67% -18.54%, fat content 1.53%-1.95 %, L* value 51.66-55.47, a* value 0.01-1.05, b* value 11.53-12.50, degree of whiteness 54.72-57 .43., and EMC 1.83% -3.31% as well as hedonic tests with taste parameters, aroma ranging from 7.0 (like) - 8.0 (very like), texture ranging from 6.4 (rather like)–8 .0 (like very much) and an overall range of 7.0 (like)–8.0 (like very much).
Penerapan Sistem Good Manufacturing Practices (GMP) Pada Proses Pembekuan Ikan Layur DI CV. Sinar Harapan Berau Surya, Dwi Agus Ade; Zuraida, Ita; Pamungkas, Bagus Fajar; Irawan, Irman; Kusumaningrum, Indrati
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.18082

Abstract

The freezing industry requires a basic eligibility program to provide guarantees for a food safety system. The application of GMP or Good Manufacturing Practices in the food industry is a requirement to produce products that are safe for consumption. The aim of the study was to examine the application of GMP in freezing layur fish at CV. Sinar Harapan Berau and identify non-compliance factors in the implementation of GMP. The results showed that the application of GMP in CV. Sinar Harapan Berau has largely complied with the CPPOB guideline requirements. Based on the analysis of non-conformity, there are 14 aspects that are suitable and 4 aspects that are not suitable with the percentages of 77.8% and 22.2%, respectively. Several factors cause non-compliance with GMP, namely puddles of water on the road leading to the production site, the road has not been cemented, and without laying stones. There are no washing facilities in the toilet area, there is still rust on the tables and pans in the production area. CV. Sinar Harapan also does not yet have laboratory facilities for quality control and safety of raw materials, but only inspects organoleptically.
Pemanfaatan Kepala Dan Tulang Terhadap Penerimaan Konsumen Dan Karakteristik Kimia Pempek Ikan Bandeng (Chanos chanos) Husaini, Andika Vahri; Pamungkas, Bagus Fajar; Irawan, Irman; Mismawati, Andi; Diachanty, Seftylia
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.18791

Abstract

Pempek adalah makanan yang terbuat dari daging ikan, tepung tapioka, air, dan garam yang dicampur menjadi satu adonan dan dibentuk, lalu direbus, dikukus, digoreng atau dipanggang, serta memiliki tekstur yang kenyal dan elastis. Penambahan bahan tambahan yang bervariasi akan menghasilkan karakteristik kimia dan penerimaan konsumen yang berbeda. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan kepala dan tulang ikan bandeng (Chanos chanos) terhadap karakteristik kimia dan penerimaan konsumen pada pempek ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan Lima perlakuan dan tiga kali ulangan, sampel yang diolah terdiri dari kontrol (P0), dan perlakuan formulasi KTL sebanyak 5% (KT1), 10% (KT2), 15% (KT3), dan 20% (KT4) analisis statistik yang digunakan adalah analisis variansi (ANOVA) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Parameter yang diamati antara lain kimia (kadar air, abu, lemak, dan protein) dan penerimaan konsumen. Hasil penelitian menunjukkan perbedaan proporsi antara daging dan kepala tulang lumat ikan bandeng memberikan pengaruh terhadap sifat kimia (kadar air, kadar abu, kadar protein, dan kadar lemak). Penerimaan konsumen pada parameter warna, aroma, tekstur, dan keseluruhan lebih menyukai formulasi 20%, sedangkan untuk indikator rasa konsumen lebih menyukai formulasi 0%.
Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian Sinuraya, Servinta Br; Zuraida, Ita; Diachanty, Seftylia; Irawan, Irman; Pamungkas, Bagus Fajar
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.21397

Abstract

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.
KARAKTERISTIK FISIKOKIMIA DAN PENERIMAAN KONSUMEN TERHADAP BAKSO SURIMI IKAN LELE SANGKURIANG (Clarias gariepinus var. sangkuriang) Febiwina, Febiwina; Diachanty, Seftylia; Irawan, Irman; Pamungkas, Bagus Fajar; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 3 (2024)
Publisher : Sam Ratulangi University

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

Abstract

Fishball are processed fishery products that use mashed meat or surimi and mixed with tapioca flour as a thickener to improve the texture of the meatballs. This study aims to determine the physicochemical characteristics of catfish surimi fishtballs with the addition of tapioca flour and the best concentration of flour to produce meatballs that are liked by consumers. This research used surimi treatment of sangkuriang catfish and tapioca flour consisting of 100g surimi without tapioca flour (P0), 95g surimi : 5g tapioca flour (P1), 90g surimi : 10g tapioca flour (P2), 85g surimi : 15g tapioca flour (P3) and 80g surimi : 20g tapioca flour (P4). This research method used a completely randomized design (CRD) with chemical observations (moisture, ash, protein and fat content) physical (expressible moinsture content, color and folding test) and Kruskal-wallis observations for hedonic tests (taste, aroma, color and texture). The results showed that the ratio of catfish surimi and tapioca flour had a significant effect (p<0.05) on moisture content, ash content, protein, fat and expressible moinsture content, but did not have a significant effect (p>0.05) on the results of folding test and color of fishball. The addition of tapioca flour has a significant effect on the hedonic test on the parameters of taste, aroma, color and texture. 95g surimi : 5g tapioca flour (P1) is the best treatment with the average quality value on the parameters of taste, aroma, color, and texture is 7 (like).
Effectiveness of Setting Temperature on Moonfish Surimi Gel (Megalops cyprinoides) Rosanti, Septri Amalia; Irawan, Irman; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.186-191

Abstract

Good characteristics of surimi can be seen from its ability to form a gel, one of which is the temperature setting. This study aims to determine the effectiveness of the setting temperature on the surimi gel of moonfish (Megalops cyprinoides). The study used a completely randomized design with treatments of five temperature setting with three replications. Parameters observed were gel strength, folding test, whiteness and expressible moisture content. The results showed that setting temperature had a significant effect on gel strength, folding test, whiteness degree and expressible moisture content (p<0.05) at 95% confidence level. The setting temperature treatment of 40oC and without setting had the highest gel strength compared to other treatments with the max load values ​​of 59.79 kg/cm2 and 60.63±1.44 kg/cm2, respectively, with a 5-fold test quality value, namely does not crack after being folded into quarters. The best setting temperature for the gel forming ability of fish surimi for moonfish is 40oC and without setting temperature.
Perbedaan Perlakuan Pengeringan Rumput Laut (Gracilaria sp.) Terhadap Kualitas Tepung Agar Irawan, Irman; Sulfandi, Mohammad Arif; Diachanty, Seftylia; Zuraida, Ita; Pamungkas, Bagus Fajar
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): Desember 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578//jpbkp.v19i2.1039

Abstract

Gracilaria sp merupakan jenis rumput laut penghasil agar-agar. Gracilaria sp memiliki  kandungan agarosa dan agaropektin yang sangat bagus sehingga dapat menghasilkan agar-agar dengan kekuatan gel yang kuat dan kokoh. Sistem pengeringan yang tepat akan menghasilkan kualitas rumput laut yang baik dengan nilai jual yang tinggi. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia tepung agar yang dihasilkan dari perbedaan perlakuan pengeringan rumput laut Gracilaria sp dan perlakuan metode pengeringan rumput laut Gracilaria sp terbaik berdasarkan kualitas tepung agar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan pengeringan secara langsung di bawah sinar matahari tanpa dan setelah perendaman air tawar, pengeringan sistem sauna tanpa dan setelah perendaman air tawar. Parameter yang diuji pada penelitian ini yaitu rendemen, proksimat (kadar air, abu, lemak, protein, karbohidrat), kadar serat kasar, viskositas, dan kekuatan gel.. Hasil uji karakteristik secara fisikokimia pada perbedaan pengeringan, kualitas tepung agar yang dihasilkan masih memenuhi standar SNI. Metode P1 (pengeringan secara langsung di bawah sinar matahari) adalah yang terbaik untuk kualitas tepung agar yang dihasilkan. Nilai P1 Rendemen (28,33%), kadar air (3,70%), , uji serat kasar (2,79%), viskositas (65,00 cP) dan kekuatan gel (304,44 g/cm2). ABSTRACTGracilaria sp is a type of seaweed that produces agar. Gracilaria sp contains very good agarose and agaropectin so it can produce agar with strong and sturdy gel strength. The right drying system will produce good quality seaweed with high selling value. This research aims to determine the physicochemical characteristics of agar flour produced from differences in the drying treatment of Gracilaria sp seaweed and the best drying method for Gracilaria sp seaweed based on the quality of the agar flour. This study used a completely randomized design (CRD) with direct drying treatment under sunlight without and after fresh water immersion, a sauna drying system without and after fresh water immersion. The parameters tested in this study were yield, proximate (water, ash, fat, protein, carbohydrate content), crude fiber content, viscosity and gel strength. The results of physicochemical characteristic tests on differences in drying, the quality of the agar flour produced still meets SNI standards. Method P1 (drying directly in the sun) is the best for the quality of the agar powder produced. P1 yield value (28.33%), water content (3.70%), crude fiber test (2.79%), viscosity (65.00 cP) and gel strength (304.44 g/cm2).
Sosialisasi Pengolahan dan Pemanfaatan Limbah Rajungan (Portunus Pelagicus) pada SD 2 YPK di Kampung Selambai Kota Bontang Fitriyana, Fitriyana; Sari, Nur Indah; Irawan, Irman; Iqbal , Muh; Yuliana, Irma
Jurnal Penyuluhan dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): Jurnal Penyuluhan dan Pemberdayaan Masyarakat
Publisher : CV. Era Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59066/jppm.v4i1.1171

Abstract

: Selambai Village is a village on the water with most of its population relying on marine products. One commodity that has high economic value which is much popular is crab (Portunus pelagicus). The higher crab production is followed by an increase in crab shell waste which constitutes 40-60% of the total weight of crab. The aim of this socialization is to introduce the habitat and morphology of crab, knowing the contents and benefits of consuming crab, product management and utilization of crab waste. Socialization activities are carried out face to face using interactive and practical learning methods. Based on interviews, questions and answers and experiences during the activity, the results were (1). Students can find out about the habitat and morphology of crabs, (2). Students can understand the importance of consuming crab, (3). Students can find out about product management from crab, (4). Students and parents can find out about the use of crab shell waste. This outreach was one of several efforts to increase public awareness in managing resources wisely and paying attention to sustainability.
UPAYA PENINGKATAN PEMAHAMAN PEMBUDIDAYA TERKAIT PENGELOLAAN KESEHATAN IKAN YANG DIBUDIDAYAKAN DALAM KERAMBA JARING APUNG DI KOTA BONTANG Agustina, Agustina; Susanto, Adi; Irawan, Irman
Jurnal Abdi Insani Vol 12 No 2 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i2.2304

Abstract

Budidaya ikan dalam keramba jaring apung (KJA) mulai berkembang di pesisir Kota Bontang Provinsi Kalimantan Timur. Sistem budidaya dalam KJA sangat dipengaruhi oleh kondisi perairan di sekitarnya, sehingga kematian ikan bisa terjadi akibat adanya fluktuasi lingkungan. Pengelolaan kesehatan ikan dalam wadah budidaya perlu dilakukan untuk menurunkan tingkat kematian ikan dan pada akhirnya mampu meningkatkan produksinya. Kapasitas pembudidaya dalam mengelola kesehatan ikan sangat dipengaruhi tingkat pemahamannya terhadap kesehatan ikan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman pembudidaya dalam mengelola kesehatan ikan yang dipelihara dalam KJA Kota Bontang melalui pelatihan penanggulangan dan pengendalian hama dan penyakit pada ikan. Kegiatan pelatihan pengendalian hama dan penyakit ikan ini dilaksanakan selama dua hari di lokasi KJA di Kelurahan Tanjung Limau, Kecamatan Bontang Utara, Kota Bontang. Peserta pelatihan terdiri dari pembudidaya ikan kakap dan kerapu dalam KJA sebanyak 20 orang. Metode yang digunakan terdiri dari ceramah, diskusi serta praktik isolasi bakteri dan parasit dari ikan yang sakit bersama para pembudidaya. Evaluasi yang dilakukan untuk mengetahui tingkat pemahaman peserta pelatihan terhadap materi yang disampaikan dalam bentuk tes tertulis yang diberikan sebelum dan sesudah penyampaian materi. Hasil diskusi dan pengamatan di lokasi budidaya ikan dalam KJA, pengelolaan kesehatan ikan belum dilakukan secara baik. Materi yang disampaikan terdiri dari faktor-faktor yang mempengaruhi kesehatan ikan, identifikasi ikan yang sehat dan sakit, upaya pencegahan dan pengobatan ikan yang sakit, direspon dengan baik oleh pembudidaya. Berdasarkan hal ini maka dapat disimpulkan bahwa kegiatan pelatihan mampu meningkatkan pemahaman para pembudidaya tentang metode pengelolaan kesehatan ikan yang dipelihara dalam KJA.
DIVERSIFIKASI PRODUK BERBASIS IKAN DAN UDANG OLEH MASYARAKAT DESA GAS ALAM BADAK 1 Rusdin, Ilmiani; Diachanty, Seftylia; Irawan, Irman; Asikin, Andi Noor; Zuraida, Ita; Pamungkas, Bagus Fajar; Sulistiawati, Septiana
Jurnal Abdi Insani Vol 12 No 3 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i3.2328

Abstract

Desa Gas Alam Badak 1 merupakan salah satu Desa yang terletak di Kecamatan Muara Badak, Kabupaten Kutai Kartanegara dan memiliki potensi yang besar di sektor perikanan, namun hal ini tidak sejalan dengan tingkat konsumsi hasil perikanan. Sejauh ini masyarakat desa hanya mengkonsumsi ikan dan udang dalam bentuk menu rumahan yang hanya digemari oleh kalangan terbatas. Berdasarkan kondisi tersebut, diperlukan adanya diversifikasi olahan perikanan dalam bentuk gyoza, rolade, otak-otak agar meningkatkan keinginan masyarakat Desa Gas Alam Badak 1 untuk mengkonsumsi hasil perikanan. Kegiatan ini bertujuan untuk meningkatkan konsumsi hasil perikanan di Desa Gas Alam Badak 1 melalui pelatihan diversifikasi olahan perikanan bagi ibu-ibu PKK dengan metode penyampaian materi, praktik pengolahan, dan diskusi. Penyampaian materi berfokus pada manfaat diversifikasi olahan perikanan, sementara praktik pengolahan mengajarkan cara produksi olahan perikanan. Diskusi interaktif memungkinkan peserta berbagi pengalaman dan mengatasi kendala yang kemungkinan akan dihadapi. Pelatihan ini mendapatkan respon positif dari masyarakat Desa Gas Alam Badak 1, hal ini terlihat dari antusiasme peserta dalam mengikuti seluruh rangkaian kegiatan pelatihan. Peserta yang awalnya kurang memahami olahan perikanan, setelah mengikuti kegiatan pelatihan, peserta memiliki keterampilan dasar dalam mengolah ikan dan udang menjadi produk bernilai tambah. Selain itu, diskusi interaktif mendorong peserta untuk berbagi pengalaman dan membahas peluang usaha. Beberapa peserta menunjukkan minat untuk mengembangkan usaha berbasis olahan perikanan. Secara keseluruhan, kegiatan ini berhasil meningkatkan kesadaran dan keterampilan peserta dalam diversifikasi produk perikanan, meningkatkan keterampilan dan kesadaran masyarakat Desa Gas Alam Badak 1 dalam mengolah hasil perikanan, membuka peluang usaha, serta mendorong konsumsi produk berbasis ikan dan udang.
Co-Authors Adi Susanto Aditya Irawan Agustina Andi Noor Asikin ANGRAINI, NUR AZIZAH Ardhanawinata, Adlina Ardhanwinata, Adlina Arfaj, Mayang Nurul Hudayanti Bulan, Dewi Embong Diachanty, Seftylia Efendi, Hetty Priyanti Erwiantono Febiwina, Febiwina Febrianti, Aulia Fitriyana Fitriyana, Fitriyana Heru Susilo Husaini, Andika Vahri Indrati Kusumaningrum, Indrati Iqbal , Muh Ita Zuraida Jahrah, Fatimah Komsanah Sukarti Mismawati, Andi Mustakim, Moh Nur Indah Sari Nurasikin, Andi Pamungkas, Bagus Fajar Raden Mohamad Herdian Bhakti Rahman, Nur Rinni Rifai, Muhamad Rifani, Rizal Rosanti, Septri Amalia Rusdin, Ilmiani Said Abdusysyahid Septiana Sulistiawati Sinuraya, Servinta Br Sulfandi, Mohammad Arif Surya, Dwi Agus Ade Yuliana, Irma