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Multiplier Effect Analysis of Tulung Ni Lenggo Lake Management as Sustainable Ecotourism Yuliana, Irma; Susilo, Heru; Irawan, Irman; Fitriyana, Fitriyana
Depik 2025: Special Issue ICMF
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.0.0.48205

Tulung Ni Lenggo is a lake area in Berau Regency that has been opened as an ecotourism location since 2016. The manager chose the ecotourism concept as an effort to implement the concept of sustainable development. This study aimed to analyze the direct, indirect and advanced economic impacts and multiplier effects of ecotourism of Tulung Ni Lenggo Lake in Berau Regency. The analysis method used was the multiplier effect economic impact analysis method. The direct economic impact on the business unit was IDR 273,043,166.67/year, the indirect economic impact was IDR 369,096,833.33/year and the further economic impact was IDR 173,880,000.00/year. The value of the Keynesian multiplier effect was 0.07, the value of income multiplier ratio type 1 was 2.35, and the value of income multiplier ratio type 2 was 2.99. This means that the management of Lake Tulung Ni Lenggo as sustainable ecotourism had been able to provide an economic impact on business unit income and labor in the ecotourism area, which also impacts increasing consumption and the local economy.Keywords:Economic effectTulung Ni LenggoLakeBerau Regency

Multiplier Effect Analysis of Tulung Ni Lenggo Lake Management as Sustainable Ecotourism Yuliana, Irma; Susilo, Heru; Irawan, Irman; Fitriyana, Fitriyana
Depik 2025: Special Issue ICMF
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.0.0.48205

Tulung Ni Lenggo is a lake area in Berau Regency that has been opened as an ecotourism location since 2016. The manager chose the ecotourism concept as an effort to implement the concept of sustainable development. This study aimed to analyze the direct, indirect and advanced economic impacts and multiplier effects of ecotourism of Tulung Ni Lenggo Lake in Berau Regency. The analysis method used was the multiplier effect economic impact analysis method. The direct economic impact on the business unit was IDR 273,043,166.67/year, the indirect economic impact was IDR 369,096,833.33/year and the further economic impact was IDR 173,880,000.00/year. The value of the Keynesian multiplier effect was 0.07, the value of income multiplier ratio type 1 was 2.35, and the value of income multiplier ratio type 2 was 2.99. This means that the management of Lake Tulung Ni Lenggo as sustainable ecotourism had been able to provide an economic impact on business unit income and labor in the ecotourism area, which also impacts increasing consumption and the local economy.Keywords:Economic effectTulung Ni LenggoLakeBerau Regency

ANALISIS FINANSIAL USAHA TAMBAK UDANG DI KECAMATAN TANJUNG HARAPAN KABUPATEN PASER (Financial Analysis Of Shrimp Farming In Tanjung Harapan Sub-District Paser District) ANGRAINI, NUR AZIZAH; SUKARTI, KOMSANAH; ERWIANTONO, ERWIANTONO; IRAWAN, IRMAN; IRAWAN, ADITYA; SUSILO, HERU
JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) JAKP, Volume 8, Nomor 2, Oktober 2025
Publisher : Universitas Mulawarman (University of Mulawarman)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jakp.8.2.2025.11016.105-112

The fishing industry is more popular among the community, and one of the reasons for this is the high demand for fishery products, especially shrimp. The Tanjung Harapan sub-district in Paser Regency has considerable potential for pond-based aquaculture, particularly for tiger shrimp (Penaeus monodon). The favorable geographical conditions and promising business opportunities have made this business a source of livelihood for the surrounding community. However, shrimp pond farming is vulnerable to production fluctuations due to climatic factors, pest and disease attacks, and suboptimal management. The purpose of this study is to assess the financial feasibility of pond farming in Tanjung Harapan Subdistrict, Paser Regency. This study uses analysis methods such as Net Present Value (NPV), Net Benefit Cost Ratio (B/C), Internal Rate of Return (IRR), and Payback Period (PP). The results of the study show that the Net Present Value (NPV) for the next five years for the shrimp farming business is IDR 546,335,336, the Net BCR is 8.35 with an IRR of 166%, and the payback period is 7.18 months.

Analisis Bioekonomi dalam Optimasi Pengelolaan Sumberdaya Hiu di Balikpapan Kalimantan Timur Efendi, Hetty Priyanti; Abdusysyahid, Said; Bulan, Dewi Embong; Susilo, Heru; Irawan, Irman; Mustakim, Moh
Buletin Jalanidhitah Sarva Jivitam Vol 5, No 2 (2023): September 2023
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v5i2.12540

Spesies hiu merupakan jenis yang sangat rentan, dengan populasi yang menurun tajam dan beberapa spesies berpotensi menghadapi ancaman kepunahan. Dalam pengelolaan perikanan khususnya hiu, selain faktor biologis, faktor ekonomi juga menjadi pertimbangan sehingga nelayan dapat memperoleh keuntungan secara maksimal dan berkelanjutan. Tujuan dari penelitian ini adalah untuk mengetahui tingkat pengelolaan optimal dan rente ekonomi yang optimal pada sumber daya perikanan hiu di Balikpapan. Penelitian ini menggunakan pendekatan kuantitatif dengan mengumpulkan data primer dan sekunder. Metode analisis bioekonomi statik dan dinamik diterapkan dengan menggunakan model surplus produksi Fox untuk mengestimasi parameter biologi pada sumber daya perikanan hiu. Berdasarkan hasil penelitian, dapat disimpulkan bahwa pengelolaan sumber daya hiu di Balikpapan telah terjadi overfishing baik dari segi biologi maupun ekonomi. Melalui pendekatan optimasi dinamik dengan discount rate 6.3%, jumlah effort yang diperbolehkan sebanyak 76 trip, hasil tangkapan maksimal sebesar 112.99 ton, biomassa sebesar 547.78 ton, dan nilai rente ekonomi sebesar Rp. 25,5 miliar dapat mencapai pengelolaan sumber daya hiu yang optimal dan lestari. Berdasarkan hasil analisis, effort penangkapan hiu sudah mencapai optimal sehingga diperlukan pengaturan jumlah upaya tangkap (effort) agar kelestarian sumberdaya hiu dapat berkelanjutan.

Karakteristik fisikokimia dan mutu hedonik es krim dengan penambahan bubur rumput laut: Physicochemical characteristics and hedonic quality of ice cream with the addition of Kappaphycus alvarezii Irawan, Irman; Ardhanawinata, Adlina; Khasanah, Uswatun; Diachanty, Seftylia; Zuraida, Ita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i2.48012

Kappaphycus alvarezii telah banyak digunakan dalam berbagai olahan makanan, salah satunya es krim. Aplikasi K. alvarezii pada es krim biasanya dalam bentuk karagenan dan tepung yang berfungsi sebagai pengemulsi dan penstabil. Tujuan penelitian adalah untuk menentukan karakteristik fisikokimia dan tingkat penerimaan konsumen es krim dengan formulasi penambahan bubur K. alvarezii konsentrasi berbeda. Pembuatan es krim dilakukan dengan penambahan bubur K. alvarezii konsentrasi 0; 3,69; 7,09; 10,27; 13,25; dan 16,03%. Parameter yang diamati meliputi overrun, melting rate, viskositas, total solid, pH, dan hedonik. Uji hedonik dilakukan pada atribut ketampakan, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan bubur K. alvarezii dengan konsentrasi berbeda pada es krim memberikan pengaruh nyata (p<0,05) pada parameter overrun, melting rate, viskositas, total solid, dan uji hedonik, namun tidak berbeda nyata pada nilai pH. Karakteristik es krim menunjukkan nilai overrun 45,98–80,89%; melting rate 5,21-8,55 menit; viskositas 42,55-79,00 dpa’s; total solid 46,90-53,53%; dan pH 5,74-5,88. Hasil uji hedonik es krim menunjukkan ketampakan dengan nilai 6,68 (agak suka)-7,55 (sangat suka); aroma 5,90 (agak suka)-7,43 (suka); rasa 6,30 (agak suka)-7,75 (sangat suka); dan tekstur 5,83 (agak suka)-7,68 (sangat suka).

Kajian Parameter Fisik Dan Preferensi Mi Basah Kappaphycus alvarezii Arfaj, Mayang Nurul Hudayanti; Irawan, Irman; Diachanty, Seftylia; Zuraida, Ita; Sulistiawati, Septiana
Juvenil Vol 6, No 4: November (2025)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v6i4.31589

ABSTRAK Mi basah, peroduk pangan yang popular, memiliki kelemahan berupa kadar air yang tinggi, rendah serat dan tekstur kurang elastis. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan rumput laut Kappaphycus alvarezii terhadap karakteristik fisik dan preferensi mi basah. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 (empat) perlakuan substitusi K.alvarezii : tepung terigu meliputi M0 (0%:100%), M1 (10%:90%), M2 (20%:80%), dan M3 (30%:70%). Parameter yang diamati meliputi daya serap air (DSA), daya pengembangan (DP), nilai L* dan derajat putih, serta uji hedonik (warna, aroma, rasa, tekstur). Hasil penelitian menunjukkan bahwa penambahan K. alvarezii berpengaruh nyata terhadap semua parameter fisik. Kandungan karagenan pada K.alvarezii meningkatkan DSA secara signifikan (0,98% hingga 9,65%) dan DP (29,80% hingga 37,75%), meskipun terjadi penurunan kecerahan warna (L* 73,57 hingga 62,68) dan derajat putih (69,34% hingga 59,49%). Mi basah yang diperkaya K.alvarezii memberikan hasil penerimaan konsumen terbaik. Perlakuan terbaik terdapat pada M2 (20%:80%), dengan skor hedonik warna 5,93 (suka), aroma 5,63 (suka), rasa 6,10 (suka), dan tekstur 6,03 (suka). Penambahan K.alvarezii 20% menghasilkan mi basah dengan karakteristik fisik dan penerimaan konsumen terbaik.Kata kunci: Evaluasi sensori, Daya pengembangan, Hidrokoloid, Mi basah, Rumput Laut Merah.ABSTRACTWet noodles,a popular food product, have weakness such as high water content, low fiber, and less elastic texture. This study aims to evaluate the effect of the addition of Kappaphycus alvarezii on the physical characteristics and preferences of wet noodles. The study used a Completely Randomized Desigh (CRD) with 4 (four) substitution treatments of K.alvarezii : wheat flour including M0 (0%:100%), M1 (10%:90%), M2 (20%:80%), and M3 (30%:70%). The parameters abserved included water absorption capacity (DSA), swelling power (DP), L* value and degree of whiteness, as well as hedonic tests (color, odor, taste, texture). The results showed that the addition of K.alvarezii significantly affected all physical parameters. The carrageenan content in K.alvarezii significantly increased DSA (0.98% to 9.65%) and DP (29.80% to 37.75%). Despite a decrease in color brightness (L* 73.57 to 62.68) and whiteness (69.34% to 59.49%), wet noodles enriched with K.alvarezii provided the best consumer acceptance results. The best treatment was M2 (20%:80%), with a hedonic score of color 5.93 (like), odor 5.63 (like), taste 6.10 (like), and texture 6.03 (like). The addition of 20% K.alvarezii produced wet noodles with the best physical characteristics and consumer acceptance. Keywords: Hydrocolloid, Red seaweed, Sensory evaluation, Swelling power, Wet noodles.

Chemical and physical characteristics of Indo-Pacific Tarpon (Megalops cyprinoides) nugget with substitution of tapioca flour and Gracilaria sp. flour Rifani, Rizal; Irawan, Irman; Diachanty, Seftylia; Zuraida, Ita; Sulistiawati, Septiana
Jurnal Perikanan Terpadu Vol 6, No 2 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i2.11916

Indo-Pacific Tarpon (Megalops cyprinoides) is one of the marine fish commodities found in East Kalimantan and North Kalimantan. One of the uses of Indo-Pacific fish meat is by processing it into nuggets. Fillers such as tapioca flour cause the texture of the nuggets to be too chewy and rather hard, so alternatives binders such as Gracilaria sp. flour are needed. The purpose of this study was to determine the effect of tapioca flour and Gracilaria sp. flour substitution on the physicochemical characteristics of bulan-bulan fish nuggets. This study used an experimental method with a Completely Randomized Design (CRD) with treatment R0 (20% tapioca flour); R1 (15% tapioca flour :5% Gracilaria sp. flour); R2 (10% tapioca flour:10% Gracilaria sp. flour); R3 (5% tapioca flour: 15% Gracilaria sp. flour); R4 (20% Gracilaria sp. flour) and repeated 3 times. The results of the ANOVA test showed that the substitution of tapioca and Gracilaria sp. flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, brightness (L*), redness (a*), yellowness (b*), degree of whiteness and EMC (Expressible Moisture Content). Nugget of bulan-bulan fish substituted with tapioca and Gracilaria sp. flour had a moisture content ranged from (51.89%-52.28%), ash (5.61-6.16%), fat (9.30%-11.29%), protein (32.72% -37.67%), carbohydrates (59.63%-55.77%), EMC (9.51%-25.26%). The results of the folding test Grade A (no cracks if folded in half a circle) and Grade B (cracked if folded in half a circle), with brightness (L*) (61.94-65.98), a* (4.62 - 4.33), b* (21.28 - 23.17) and whiteness (54,91%-56.37%). Based on chemical and physical characteristics, the R2 treatment was the best treatment in this study

STUDI STABILITAS DAN TEKSTUR MINUMAN JELI NIRA AREN (Arenga pinnata Merr) DENGAN VARIASI KONSENTRASI RUMPUT LAUT (Kappaphycus alvarezii) Ardhanawinata, Adlina; Irawan, Irman
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 4 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.4.254-261

Minuman jeli merupakan produk pangan semi-padat yang digemari berbagai kalangan karena teksturnya yang kenyal dan rasanya yang menyegarkan. Namun minuman jeli yang beredar di pasaran umumnya diformulasi menggunakan karagenan sebagai agen pembentuk gel, serta mengandung pemanis, pewarna, dan perisa sintetis. Produk tersebut cenderung memiliki nilai gizi yang rendah, oleh karena itu diperlukan inovasi untuk meningkatkan kualitasnya dengan memanfaatkan Kappaphycus alvarezii sebagai sumber serat dan nira aren sebagai pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan K. alvarezii terhadap sifat fisikokimia pada minuman jeli nira aren. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu, P1 (2%), P2 (4%) dan P3 (6%) dan P4 (8%) dengan tiga kali ulangan. Data dianalisis dengan analisis sidik ragam dengan uji lanjut BNT pada taraf kepercayaan 95%. Analisis yang dilakukan pada penelitian ini adalah kadar gula sukrosa, pH, serat kasar, viskositas, warna, dan total padatan terlarut. Hasil penelitian menunjukkan bahwa penambahan K. alvarezii dengan konsentrasi berbeda pada minuman jeli nira aren memberikan pengaruh secara signifikan pada taraf (p<0,05) terhadap parameter kadar gula sukrosa (2,32-5,51%), pH (7,78-7,98), kadar serat kasar (0,34-0,84%), viskositas (82,00-498,51 cP), derajat putih (19,93-21,84%) dan total padatan terlarut (16,10-19,78 oBrix).

THE EFFECT OF TAPIOCA FLOUR AND MOCAF ADDITION ON THE CHEMICAL CHARACTERISTIC OF SEAWEED CRACKERS Ramadhini, Tri Karimah; Ardhanawinata, Adlina; Diachanty , Seftylia; Irawan, Irman
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.1985

This study evaluated the effect of substituting tapioca flour and Modified Cassava Flour (MOCAF) on the chemical characteristics of crackers formulated with Kappaphycus alvarezii seaweed. Four treatments were prepared with varying proportions of seaweed, tapioca flour, and MOCAF. Chemical analyses included measurements of moisture, ash, protein, fat, carbohydrate and crude fiber content. Results showed that increasing the proportion of seaweed consistently elevated moisture content (5.32-9.23%), ash content (0.98-2.02%), protein content (2.47-4.04%), fat content (0.29-0.52%), carbohydrate content (84.19-90.95%) and crude fiber (1.57-4.04%) levels in the raw crackers. The highest values across all parameters were observed in treatment KR4 (32% seaweed), whereas the lowest values were recorded in treatment KR1 (without seaweed addition). Moisture, ash, and fat content in all treatments complied with the Indonesian National Standard (SNI) for raw crackers. The enhancement in chemical characteristics were primarily attributed to the naturally high levels of fiber, hydrocolloids, minerals, and protein present in Kappaphycus alvarezii seaweed. These findings demonstrate that partial substitution of tapioca and MOCAF flours with seaweed enhances the nutritional profile of crackers, thus potentially yielding products with greater functional value.

Perbedaan Lama Waktu Pengukusan Pada Proses Pemindangan Terhadap Karakteristik Kimia Dan Penerimaan Konsumen Pindang Ikan Bandeng (Chanos chanos) Burhanuddin, Burhanuddin; Irawan, Irman; Diachanty, Seftylia; Sulistiawati, Septiana; Zuraida, Ita
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.33142

Milkfish (Chanos chanos) is one of the leading fishery commodities in East Kalimantan, characterized by its high protein and fat content. One of the efforts to prevent quality degradation in milkfish is through the “pindang” processing method; however, the traditional boiling technique often results in a shorter shelf life. This study aims to evaluate the effect of different steaming durations in the milkfish “pindang” process on chemical characteristics (moisture, ash, fat, and protein content) and consumer preference (hedonic test). The research utilized a Completely Randomized Design (CRD) consisting of four steaming duration treatments: 25 minutes (KP1), 30 minutes (KP2), 35 minutes (KP3), and 40 minutes (KP4), with each treatment replicated three times. Chemical characteristic data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, followed by Duncan’s Multiple Range Test (DMRT) if significant effects were found. Meanwhile, hedonic data were analyzed using the Kruskal-Wallis non-parametric test, with the Mann-Whitney test as a post-hoc analysis if significant differences were detected. The results showed that steaming duration significantly affected (p0.05) the chemical characteristics but had no significant effect (p0.05) on the organoleptic parameters (color, aroma, taste, and texture). The chemical characteristics of the product included moisture content (45.59% - 48.81%), ash (1.01% - 1.24%), fat (2.18% - 2.62%), and protein (22.78% - 23.96%). Treatment KP2 (30-minute steaming) was determined as the best treatment based on the optimal balance of nutritional value (23.35% protein and 2.45% fat) and the highest average score in the color sensory parameter (5.40/slightly like).

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