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All Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Agrifo: Jurnal Agribisnis Universitas Malikussaleh
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Analisis Nilai Tambah dan Pemasaran Produk Bandeng Isi pada Home Industry Bunda Juminah Food (Bjf), Bandung -, Junianto; Fatharani, Nadira; Putri, Dinda Tazkia; Fitriandes, Muhammad Thariq Aziz; Sj, Fanny Azis Roihan
Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Vol. 4 No. 2 (2024): Maret
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/agrimanex.v4i2.11283

Abstract

This research aims to analyze the added value and marketing of home industry stuffed milkfish products "Bunda Juminah Food (BJF)". Bunda Juminah Food UMKM is located in the Bumi Panyileukan Complex, Jalan Sauyunan V Blok F5 No.5, Cipadung Kidul Village, Panyileukan District, Bandung City. The research method used is the survey method. Survey activities were carried out in March 2024. Data was obtained by conducting direct interviews in the field with the home industry owner Bunda Juminah Food (BJF). The data obtained was analyzed and the amount of added value was calculated using the Hayami method. The analysis related to marketing is carried out descriptively. . Based on the research results, it can be seen that the calculation of the added value of production results in one production process is 17 kg with the use of 20 kg of raw materials. The product/output value in the calculation is IDR 38,250 with an added value of IDR 5,250. Consumers selling Bunda Juminah Food (BJF) products are part of the adventure food consumer segment who most like marketing in the form of events, promoting their products using social media and utilizing the facilities and amenities provided by the West Java Province Maritime and Fisheries Service through bazaars. Product production is based on consumer demand, as well as marketing distribution, ordering products is carried out online, then the product distribution process relies on delivery by online motorcycle taxis to consumers' locations.
ANALISIS PEMASARAN OTAK-OTAK IKAN "SELARAS LEGENDARIS" DI KOTA BANDUNG -, junianto
Agrifo : Jurnal Agribisnis Universitas Malikussaleh Vol. 9 No. 2 (2024): November 2024
Publisher : LPPM Universitas Malikussaleh - Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ag.v9i2.15916

Abstract

Marketing strategy is a way to achieve marketing goals, involving target markets, product positioning, marketing mix and budget. In business, marketing strategies are very important to survive in a competitive market. This research aims to identify the added value of processing mackerel fish into otak-otak, namely the "Otak-Otak Selaras Legendaris" in Cicendo District, Bandung City, as well as to analyze the market. The method used in this research is the case study method.  The data used in this research is primary data. Data collection in this research includes observation, interviews and logging. The data analysis used in this research is a qualitative descriptive analysis method. Based on the results of the analysis that has been carried out regarding the opportunities, threats, strengths and weaknesses of the Otak-Otak Selaras Legendaris Ikan Tenggiri, the results show that this business has great opportunities because the demand and need for ready-to-eat food is high in the current era. Processing mackerel fish otak-otak produces significant economic benefits. The processing of mackerel fish into otak-otak is clear evidence of how the fisheries sector can increase added value through innovation and efficiency. So with this opportunity, improving product quality and service quality will maintain customer loyalty.
TINGKAT KESUKAAN BAKSO IKAN BERBAHAN BAKU UTAMA DAGING IKAN AIR TAWAR : ABSTRACT, PENDAHULUAN, METODE PENELITIAN, HASIL DAN PEMBAHASAN, KESIMPULAN, UCAPAN TERIMA KASIH DAN DAFTAR PUSTAKA -, Junianto; Nisrina Khoirunnisa; Dhafin Fadhlur Rahman; M. Fariduddin Muslim
JURNAL LEMURU Vol 6 No 3 (2024): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v6i3.3814

Abstract

Freshwater fish have great potential to be used as raw material for fish balls. Types of freshwater fish that can be processed into fish balls, such as catfish, tilapia and catfish. This research aims to determine the right type of freshwater fish meat as the main raw material in making fish balls to obtain the most preferred product. The research method used was experimental with 3 treatments of freshwater fish meat, namely African catfish, catfish and tilapia. The meatball products obtained were observed for the level of preference for appearance, aroma, texture and taste. The assessment was carried out by 15 semi-trained panelists using Bayes tests. The data obtained were analyzed using the Friedman test, pairwise comparisons and the Bayes method. The results showed that the level of preference for the aroma, texture and taste of fish meatballs was influenced by the type of freshwater fish meat used, while the appearance level was not affected. The most popular fish balls are fish balls made from African catfish meat.
JUMLAH TOTAL MIKROBA PADA NANIURA IKAN MUJAIR (Oreochromis mossambicus) DENGAN MENGGUNAKAN JENIS JERUK YANG BERBEDA Ma'ruf, Nursyahidatul Qurani; Pratama, Rusky Intan; Andhikawati, Aulia; -, Junianto
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 13 No 1 (2025): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jr.v13i1.7557

Abstract

Naniura adalah makanan tradisional khas Batak Toba dengan bahan baku utamanya adalah ikan air tawar yang tidak dimasak menggunakan api, melainkan direndam menggunakan asam jeruk dan bumbu rempah-rempah sampai tekstur daging ikan menjadi lunak. Penelitian ini bertujuan untuk mengetahui jumlah total mikroba dan nilai derajat keasaman (pH) pada naniura ikan mujair (Oreochromis mossambicus) dengan menggunakan jenis jeruk yang berbeda. Penelitian dilaksanakan pada bulan Juli – Agustus 2024 di Laboratorium Teknologi Hasil Perikanan di SMKN 1 Mundu Kota Cirebon dan di Laboratorium Kimia dan Mikrobiologi di UPTD PPMPP Dinas Kelautan dan Perikanan Provinsi Jawa Barat, Kota Cirebon. Metode penelitian dilakukan secara eksperimental terdiri atas 5 perlakuan menggunakan jeruk yang berbeda yaitu jeruk jungga, jeruk nipis, jeruk lemon, jeruk limau dan jeruk purut dengan konsentrasi 20 %, dari berat total ikan 150 g. Perendaman air perasan jeruk dilakukan selama 3 jam, setelah direndam menggunakan air perasan jeruk dilanjutkan dengan perendaman bumbu rempah khas naniura selama 4 jam. Parameter pada penelitian ini yaitu Total Plate Count (TPC) dan derajat keasaman (pH) yang dianalisis secara deskriptif. Berdasarkan penelitian yang telah dilakukan, jumlah total mikroba terendah terdapat pada perlakuan jeruk nipis sebesar 6,3 x 102 CFU/g dan jumlah total mikroba tertinggi terdapat pada perlakuan jeruk purut sebesar 7,8 x 104 CFU/g, serta nilai pH terendah terdapat pada perlakuan jeruk nipis sebesar 4,98 dan nilai pH tertinggi terdapat pada perlakuan jeruk purut sebesar 5,79.
Co-Authors Aulia Andhikawati Dhafin Fadhlur Rahman Fatharani, Nadira Fitriandes, Muhammad Thariq Aziz M. Fariduddin Muslim Ma'ruf, Nursyahidatul Qurani Nisrina Khoirunnisa Putri, Dinda Tazkia Rusky Intan Pratama Sj, Fanny Azis Roihan