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All Journal Jurnal Biologi dan Pembelajarannya (JBP) JMM (Jurnal Masyarakat Mandiri) Jurnal Biosilampari: Jurnal Biologi Indonesian Community Journal Lempuk: Jurnal Ilmu Kelautan dan Perikanan Jurnal Ilmu Pertanian dan Perikanan (PENARIK) Jurnal Perikanan dan Kelautan (PERAUT) Jurnal Biosilampari: Jurnal Biologi
Senja Ikerismawati
Universitas Yudharta Pasuruan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Public Health Social Sciences Other

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FORMULASI PAKAN IKAN NILA (Oreochromis SP.) MANDIRI BERBAHAN BAKU LOKAL DI PAKWALI DESA BAKALAN KECAMATAN PURWOSARI KABUPATEN PASURUAN Putrawan, Rio Agus; ikerismawati, senja; Sholiha, Illiyatus; Ernawati, Ernawati
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 1 (2025): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v4i1.6572

Abstract

Fish feed is an important thing in producing maximum products in fish farming activities. This research has been carried out which aims to provide independent tilapia (Oreochromis sp.) feed made from local raw materials using Pearson's Square calculations based on the parameters of protein content, fat content and crude fiber content. This research used a quantitative descriptive method, analyzing the quality of fish feed with the parameters of protein content, fat content and crude fiber content carried out at the Animal Medicine and Feed Testing Laboratory of the Animal Husbandry and Animal Health Service, Veterinary Center, Semarang, Central Java. This research was carried out from February to July 2024. The results of this research are the correct composition of raw materials in preparing a 2 kg fish feed formulation, namely 0.64 kg fish meal, 0.36 kg rice waste, 0.36 kg bread waste, dregs know 0.64 kg. The quality of independent tilapia feed (Oreochromis sp.) is made from local raw materials for tilapia during the rearing period with test parameters for protein 18.06% (minimum 25%), fat 4.415% (minimum 5%), and crude fiber 11.47% (maximum 8%) which means the feed does not meet the requirements of SNI 7242:2018 artificial feed for tilapia (Oreochromis sp)..
Analisis ALT Dan Kandungan Protein Pada  Kerupuk Ikan Gabus (Channa Striata) Di Ud Bunda Foods Ananta, Wildan Wahyu; Ikerismawati, Senja
Jurnal Ilmu Pertanian dan Perikanan Vol. 2 No. 2 (2025): PENARIK - Agustus
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/penarik.v2i2.726

Abstract

This study aims to analyze the microbiological quality and nutritional content of snakehead fish crackers (Channa striata) produced by UD Bunda Foods. The parameters analyzed include Total Plate Count (TPC) as an indicator of microbiological safety, and protein content as a measure of nutritional value. Laboratory testing was conducted using the Standard Plate Count method (for TPC) and the Kjeldahl method (for protein content), with results compared to the standards set by SNI 8272:2016. The findings showed that the TPC values ranged from 3.7 × 10³ to 3.9 × 10³ CFU/g, which is well below the maximum allowable limit of 1.0 × 10⁴ CFU/g. Protein content ranged from 6.91% to 6.96%, exceeding the minimum requirement of 5%. These results confirm that the fish crackers are microbiologically safe, nutritionally valuable, and comply with national food quality standards. The study highlights the importance of hygienic production practices and the use of high-quality raw materials in ensuring product safety and competitiveness, particularly in the small and medium fish-processing enterprises (SMEs) sector.
Pengaruh Pemberian Pakan Cacing Sutra Terhadap Pertumbuhan Benih Ikan Koi (Cyprinus Rubrofuscus) Afandi, Achmad Mujamil; Ainiyah, Roisatul; Izzah, Nikmatul; Ikerismawati, Senja
Jurnal Perikanan dan Kelautan Vol. 1 No. 1 (2025): PERAUT - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/peraut.v1i1.755

Abstract

This study aimed to evaluate the effect of silk worm (Tubifex sp.) feed on the growth performance and survival rate of koi fish (Cyprinus rubrofuscus) fry. The experiment was conducted in May 2025 at Yudharta University of Pasuruan using a Completely Randomized Design (CRD) with four treatments and four replications, namely P0 (100% pellet), P1 (95% pellet + 5% silk worm), P2 (90% pellet + 10% silk worm), and P3 (85% pellet + 15% silk worm). The observed parameters included length growth, weight growth, survival rate, Feed Conversion Ratio (FCR), and water quality. The results showed that the addition of silk worm feed had no significant effect on the length growth of koi fry (p>0.05), although P1 produced the highest average length. Weight growth was also not significantly different among treatments (p>0.05), with the best results observed in P0 (100% pellet) and P1 (95% pellet + 5% silk worm). The highest survival rate was recorded in P2 (90%) while the best FCR value was found in P0 (2.37). Water quality parameters such as temperature, pH, dissolved oxygen (DO), and total dissolved solids (TDS) remained within the optimal range throughout the study. In conclusion, the combination of pellet feed with silk worm has the potential to improve the survival rate of koi fry, but it does not significantly affect growth in length and weight. The optimal proportion of silk worm in the diet was found to be around 5–10%, while pellets remain the most efficient feed component to support biomass growth of koi fry.
Pengaruh Pemberian Pakan Cacing Sutra Terhadap Pertumbuhan Benih Ikan Koi  (Cyprinus Rubrofuscus) Afandi, Achmad Mujamil; Ainiyah, Roisatul; Izzah, Nikmatul; Ikerismawati, Senja
Jurnal Perikanan dan Kelautan Vol. 2 No. 1 (2025): PERAUT - Juni
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/peraut.v2i1.786

Abstract

This study aimed to evaluate the effect of silk worm (Tubifex sp.) feed on the growth performance and survival rate of koi fish (Cyprinus rubrofuscus) fry. The experiment was conducted in May 2025 at Yudharta University of Pasuruan using a Completely Randomized Design (CRD) with four treatments and four replications, namely P0 (100% pellet), P1 (95% pellet + 5% silk worm), P2 (90% pellet + 10% silk worm), and P3 (85% pellet + 15% silk worm). The observed parameters included length growth, weight growth, survival rate, Feed Conversion Ratio (FCR), and water quality. The results showed that the addition of silk worm feed had no significant effect on the length growth of koi fry (p>0.05), although P1 produced the highest average length. Weight growth was also not significantly different among treatments (p>0.05), with the best results observed in P0 (100% pellet) and P1 (95% pellet + 5% silk worm). The highest survival rate was recorded in P2 (90%) while the best FCR value was found in P0 (2.37). Water quality parameters such as temperature, pH, dissolved oxygen (DO), and total dissolved solids (TDS) remained within the optimal range throughout the study. In conclusion, the combination of pellet feed with silk worm has the potential to improve the survival rate of koi fry, but it does not significantly affect growth in length and weight. The optimal proportion of silk worm in the diet was found to be around 5–10%, while pellets remain the most efficient feed component to support biomass growth of koi fry.
Analisis Angka Lempeng Total Ikan Terasak (Escualosa thoracata) Asin Kering Industri Rumah Tangga di Kecamatan Lekok Kabupaten Pasuruan Huda, Miftahul; Ikerismawati, Senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 1 (2022): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i1.3319

Abstract

Ikan terasak banyak diolah oleh warga pesisir sebagai ikan asin. Pengolahan ikan terasak dengan cara pengasinan ini dapat menambah penurunan kadar air dan menghambat pertumbuhan mikroba. Penelitian ini bertujuan untuk mengetahui Angka Lempeng Total (ALT) ikan terasak (Escualosa thoracata) asin kering industri rumah tangga di kecamatan Lekok kabupaten Pasuruan. Jenis penelitian ini adalah deskriptif kuantitatif. Penelitian ini dilaksanakan di Balai Besar Laboratorium Kesehatan Surabya, desa Wates, desa Jatirejo dan desa Tambak Lekok. Objek yang dikaji dalam penelitian ini adalah ikan tersasak asin kering industri rumah tangga di Kecamatan Lekok. Hasil penelitian yaitu Angka lempeng total Ikan terasak (Escualosa thoracata) asin kering industri rumah tangga di kecamatan Lekok kabupaten Pasuruan yaitu 4 sampel memenuhi standard SNI 8273:2016 tentang ikan asin kering yaitu home industri I desa Tambak Lekok (0,27×105=27000), home industri II Tambak Lekok (0,78×105=78000), home industri II Wates(0,15×105=15000), dan home industri II Jatirejo (0,06×105=6000). Dua sampel yang tidak memenuhi standard SNI 8273:2016 tentang ikan asin kering yaitu home industri I Wates (1,2×105=120000) dan home industri I Jatirejo(3,6×105=360000).
Karakteristik Kimia Dan Sensori Produk Ikan Terasak (Escualosa Thoracata) Asin Pada Industri Rumah Tangga Di Kecamatan Lekok Kabupaten Pasuruan Utari, Siska Putri; Ikerismawati, Senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 2 (2022): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i2.3683

Abstract

Tasted fish are small fish that live in the ocean. Tasted fish is managed as a food that is often favored by the community, namely salted tasted fish. Salted fish is a type of food that is very popular with the community. In addition to having a good taste, this food also has a high protein and calcium content so that it can meet the nutritional needs of the community. This study aims to determine the chemical characteristics of salted tasted fish products (Escualosa thoracata) in Lekok District, Pasuruan Regency, and to determine the results of sensory characteristics of salted tasted fish products (Escualosa thoracata) in Lekok District, Pasuruan Regency. The method of data collection in this study was by observing the observed parameters, namely water content, ash content, salt content, and sensory. This research was conducted at the Food Engineering Laboratory, Yudharta University Pasuruan, Food Chemistry & Microbiology Laboratory, Yudharta Pasuruan University and Nutrition Laboratory, Health Nutrition Department, Faculty of Public Health, Airlangga University, Surabaya. This research was conducted from April to June 2022. The results of this study are that the chemical characteristics have met the standard of SNI 8273: 2016 except for chemical characteristics (salt content) several home industries have not met the standard of SNI 8273: 2016 Sensory characteristics have met the standard of SNI 8273: 2016 except for sensory characteristics (Textures) that do not meet the standard of SNI 8273: 2016
Uji Kandungan Bakteri Koliform Pada Petis Udang Di Pasar Pandaan Dengan Menggunakan Metode MPN (most probable number) Kholis, Nur; Ikerismawati, senja; sholiha, illiyatus
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 2 (2023): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i2.4884

Abstract

Petis udang adalah produk fermentasi udang yang memiliki potensi mengandung bakteri patogenik, termasuk bakteri koliform yang dapat menjadi indikator pencemaran Penelitian ini bertujuan untuk mengetahui kandungan bakteri koliform pada petis udang yang dijual di Pasar Pandaan, menggunakan metode Most Probable Number (MPN). Metode MPN digunakan untuk menghitung jumlah bakteri koliform dalam sampel petis udang secara statistik. Sampel yang diuji sebanyak 3 dengan 2 kali ulangan. Pengujian dilakukan di laboratorium Balai Besar Labotarium kesehatan. Hasil penelitian menunjukkan bahwa semua sampel yang uji tidak mengandung bakteri koliform dan hasil dari uji MPN koliform diketahui bahwa semua sampel tidak mengandung bakteri koliform dengan nilai indeks MPN koliform <1 dan berstatus memenuhi syarat SNI 7388:2009.
Profiling Atribut Sensori Nori Komersil Menggunakan Metode Rate-All-That-Apply (RATA) Pamungkas, Pinctada Putri; Aisyah, Siti Nur; ikerismawati, senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 1 (2024): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5435

Abstract

Nori merupakan olahan dari rumput alga merah jenis Porphyra yang dikeringkan dengan ditambahkan bumbu pada proses pembuatannya, spesies Porphyra dalam kelompok alga merah mengandung antioksidan yang dapat menghambat penyerapan sinar UV ke jaringan sel. Karakteristik fisik nori berbentuk kering dengan warna gelap. Nori memiliki tekstur kasar disisi satu dan lembut dibagian sisi lainnya, serta bertekstur kering dengan warna hitam cerah mengkilap. Penelitian ini bertujuan guna mengetahui karakteristik nori yang berasal dari berbagai negara. Nori komersil yang digunakan berasal dari Japan, Korea dan Singapura.Profiling atribut sensori yang didapat menggunakan metode rate all that apply (RATA), atribut sensori yang dipilih didapat berdasarkan survey langsung ke konsumen dan studi literatur, sehingga didapat 14 atribut antara lain rasa asin, manis, pahir, RL, tekstur renyah, keras, rapuh, halus, tebal, warna hijau, coklat, hitam, elastisitas dan aroma RL
WORKSHOP PENGOLAHAN LIMBAH TULANG IKAN LAOSAN MENJADI CAMILAN STIK DI KOTA PASURUAN Senja Ikerismawati
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.25974

Abstract

Abstrak: Kelurahan Panggungrejo di Kota Pasuruan dikenal dengan produk kerupuk ikan yang berbasis ikan laosan, namun limbah tulang ikan sering kali dibuang begitu saja, menyebabkan pencemaran lingkungan. Workshop ini bertujuan untuk mengajarkan ibu-ibu PKK di Panggungrejo mengolah limbah tulang ikan laosan menjadi stik camilan yang bernilai ekonomis. Metode kegiatan berupa workshop yang diikuti oleh 28 ibu-ibu PKK ini terdiri dari tiga tahapan: persiapan, pelaksanaan, dan evaluasi. Tahap persiapan meliputi identifikasi kebutuhan, uji coba resep, penyusunan materi, dan koordinasi logistik. Pelaksanaan mencakup sosialisasi konsep zero waste, demonstrasi pembuatan stik tulang ikan, dan praktik langsung oleh peserta. Evaluasi dilakukan dengan mengamati hasil produk akhir stik tulang ikan laosan yang dibuat oleh mitra, dengan indikator utama berupa tekstur dan rasa stik. Selain itu, dilakukan evaluasi perubahan pengetahuan dan keterampilan mitra melalui pretest dan posttest. Hasil evaluasi menunjukkan peningkatan pengetahuan sebesar 55% dan keterampilan sebesar 45% dalam mengolah limbah ikan menjadi produk bernilai tambah. Workshop ini berhasil meningkatkan pengetahuan dan keterampilan ibu-ibu PKK dari kategori cukup menjadi baik dan memberikan solusi terhadap masalah limbah tulang ikan di Panggungrejo.Abstract: Panggungrejo in Pasuruan City is known for its fish cracker products based on laosan fish, but fish bone waste is often discarded, leading to environmental pollution. This workshop aims to teach the PKK mothers in Panggungrejo how to process laosan fish bone waste into economically valuable snack sticks. The workshop, attended by 28 PKK mothers, is organized into three phases: preparation, implementation, and evaluation. The preparation phase includes identifying needs, testing recipes, preparing materials, and coordinating logistics. The implementation phase involves introducing the zero waste concept, demonstrating fish bone stick production, and hands-on practice by the participants. Evaluation is conducted by observing the final product of fish bone sticks made by the participants, focusing on the texture and taste of the sticks. Additionally, evaluation of the participants' knowledge and skills is carried out through pretests and posttests. The evaluation results show a 55% increase in knowledge and a 45% increase in skills in processing fish waste into value-added products. This workshop successfully improved the knowledge and skills of the PKK mothers from the adequate to the good category and provided a solution to the fish bone waste problem in Panggungrejo.
Co-Authors Afandi, Achmad Mujamil Ainiyah, Roisatul Ananta, Wildan Wahyu Ernawati Ernawati Fani Dukiandrian Illiyatus Sholihah Izzah, Nikmatul Miftahul Huda Nikmatul Izah Nur Kholis Pamungkas, Pinctada Putri Pinctada Putri Pamungkas Putrawan, Rio Agus Putri Fitriatul Maghfiroh Roisatul Ainiyah sholiha, illiyatus Sinta Hardiyanti Siti Nur Aisyah Utari, Siska Putri Yahya, Slamet