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All Journal Jurnal Pangan dan Agroindustri Albacore : Jurnal Penelitian Perikanan Laut Altifani Journal: International Journal of Community Engagement Education and Social Sciences Review
Samanta, Pinky Natalia
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Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Social Sciences

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Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Febrianti, Desy; Farida, Iftachul; Astiana, Ika; Samanta, Pinky Natalia; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Cesrany, Mahaldika; Perceka, Medal Lintas; Bharata, Made Tisna Adhi; Putri, Ni Made Anggun Pradnyani
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
IMPLEMENTATION OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL-ON VANNAMEI SHRIMP (Litopenaeus vannamei) PRODUCTS Panjaitan, Fenny Crista Anastasia; Samanta, Pinky Natalia; Utari, Siluh Putu Sri Dia; Br. Sitepu, Gressty Sari
Jurnal Pangan dan Agroindustri Vol. 12 No. 2: April 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.02.2

Abstract

Vannamei (Litopenaeus vannamei) Peeled Deveined Tail-On (PDTO) shrimp is frozen shrimp product consumers highly preferred. However, shrimp products are easily perishable that require a proper cold chain system to preserve their quality, shelf life, and nutritional value. This study investigated the cold chain implementation of PDTO shrimp processing in the fishery industry. The temperature of shrimp products, water, and rooms was monitored during processing. Results showed that the shrimp temperature measured in each process was below 5°C. However, abusive temperatures were detected in water used in the peeling and deveining step and soaking process, while water and shrimp temperatures altered each other. Moreover, room temperatures were recorded under 20°C, conforming to Ministry of Marine and Fisheries regulations. Air Blast Freezer and cold storage temperatures revealed that ABF and CS could not meet the company’s temperature standards. These findings may help shrimp companies monitor steps indicating to have temperature abuse attentively.
Cold chain and shrimp product quality: impacts on market trust and production management Samanta, Pinky Natalia; Imroatin, Kholifatul
Education and Social Sciences Review Vol 6, No 1 (2025): Education and Social Sciences Review
Publisher : Indonesian Institute for Counseling, Education and Theraphy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/07essr577700

Abstract

Market trust and effective production management are critical factors in maintaining cold chain integrity and ensuring the quality of shrimp products. Reliable cold chain systems directly influence buyer satisfaction and competitive advantage in the seafood export industry. This study aimed to examine the relationship between cold chain management and shrimp product quality, as well as its impact on buyer trust. The research was conducted at a leading shrimp export company, with data collected through temperature monitoring at five critical control points (CCPs), organoleptic and sensory evaluations, buyer satisfaction questionnaires, and semi-structured interviews with internal stakeholders. Descriptive statistics showed varied compliance rates across CCPs, with the lowest at the processing room (21.7%) and washing water (52.8%), both exceeding recommended temperature limits. Correlation analysis revealed a strong positive relationship between cold chain compliance and buyer satisfaction (r = 0.76, p < 0.01), as well as between temperature control and product sensory scores (r = 0.81, p < 0.01). Thematic analysis further highlighted that adherence to SOPs and cross-functional coordination were perceived as crucial for sustaining cold chain performance. These findings contribute to the supply chain management literature by emphasizing the operational role of temperature control in shaping customer trust. Practically, the study recommends that seafood exporters implement real-time temperature monitoring systems and strengthen interdepartmental communication to ensure consistency in cold chain operations and enhance export competitiveness
ANALISIS CPUE DAN MSY PRODUKSI LEMURU (SARDINELLA LEMURU) DI PERAIRAN SELAT BALI Tanjov, Yulia Estmirar; Susilo, Moh. Bayu; Samanta, Pinky Natalia
Jurnal Penelitian Perikanan Laut (Albacore) Vol 8 No 1 (2024): Albacore
Publisher : Departemen PSP IPB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/core.8.1.089-097

Abstract

Lemuru (Sardinella lemuru) merupakan ikan pelagis yang memiliki nilai ekonomi dan ekologis yang signifikan. Hasil tangkapan utama nelayan di Perairan Selat Bali adalah lemuru (Sardinella lemuru). Penelitian ini bertujuan untuk melakukan evaluasi hasil tangkapan lemuru (Sardinella lemuru) di Perairan Selat Bali. Metode yang digunakan adalah metode deskriptif kuantitatif. Data yang digunakan merupakan data sekunder dari PPN Pengambengan pada tahun 2013 hingga 2022. Analisis data yang digunakan Catch Per Unit Effort (CPUE), Maximum Sustainable Yield (MSY), dan rekomendasi untuk pengelolaan sumber daya perikanan di Wilayah Perairan Selat Bali. Nilai CPUE terkecil dicatatkan pada tahun 2017, yaitu sebesar 0,034137 ton/trip dengan total tangkapan hanya sebesar 76,5 ton dan upaya penangkapan (effort) sebesar 2241 trip. Nilai prediksi effort maksimal (FMSY) yang dapat dilakukan adalah sebesar 13.555 trip per tahun dengan nilai YMSY sebesar 18.375,2 ton per tahun. Berdasarkan nilai YMSY, maka dapat ditentukan Total Allowed Catch (TAC) sebesar 80% dari YMSY yaitu 14.700,13 ton per tahun. Status pemanfaatannya adalah masih dibawah batas maksimal tangkapan yang diperbolehkan (TAC) dan dapat disimpulkan produksi di Perairan Selat Bali pada tahun 2013-2022 belum mengalami over fishing, pada tahun selanjutnya sebaiknya lebih memperhatikan terkait dengan upaya penangkapan agar tidak melebih batas dari Effort maksimal (FMSY). Kata kunci: lemuru, perairan selat Bali, PPN Pengambengan
Co-Authors Anis Khairunnisa, Anis Bharata, Made Tisna Adhi Br. Sitepu, Gressty Sari Cesrany, Mahaldika Febrianti, Desy I Gusti Ayu Budiadnyani Ika Astiana Imroatin, Kholifatul medal lintas perceka Panjaitan, Fenny Crista Anastasia Putri, Ni Made Anggun Pradnyani Resti Nurmala Dewi Riviani Riviani, Riviani Susilo, Moh. Bayu Syafii, A Kurniawan Tanjov, Yulia Estmirar Utari, Siluh Putu Sri Dia