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All Journal HIGEIA (Journal of Public Health Research and Development) Bawal : Widya Riset Perikanan Tangkap Authentic Research of Global Fisheries Application Journal (Aurelia Journal) Jurnal Penelitian Chanos Chanos
Halim, Arif Rahman
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Mechanical Engineering Public Health

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THE INFLUENCE OF DIFFERENCES IN SURIMI RAW MATERIALS ON THE SENSORY CHARACTERISTICS OF FISH DUMPLINGS Halim, Arif Rahman
Aurelia Journal Vol 6, No 1 (2024): April
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i1.13462

Abstract

Surimi is Japanese, meaning crushed meat. To encourage fish consumption, products made from processed surimi are made more varied and interesting, such as fish dumplings. This research aimed to determine the differences in the sensory characteristics of surimi from different raw materials (swangi fish, kurisi fish, and kuniran fish). Apart from that, we also want to know the organoleptic and hedonic test results of fish dumplings made from different surimi raw materials. The surimi testing method includes an appearance test, folding test, and bite test on three different types of surimi (SU1 = kurisi fish, SU2 = swangi fish, SU3 = kuniran fish). Organoleptic and hedonic test methods for fish dumplings include appearance, smell, taste, and texture. The research results showed that there was a significant difference in the physical test of surimi (fold and bite test), while in the appearance test, there was no real difference. The surimi organoleptic test showed that there was no difference in smell and taste, while there were different results in appearance and texture parameters. The results of the hedonic test showed that panelists preferred sample SU1 on appearance and smell parameters, SU2 was preferred on taste parameters, and SU3 was superior on texture parameters.
KARAKTERISTIK PERIKANAN DAN KEBERAGAMAN JENIS IKAN DEMERSAL HASIL TANGKAPAN NELAYAN GILI IYANG KABUPATEN SUMENEP Halim, Arif Rahman; Wahyu, Yus Isnainita
BAWAL Widya Riset Perikanan Tangkap Vol 15, No 2 (2023): (AGUSTUS) 2023
Publisher : Politeknik Kelautan dan Perikanan Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bawal.15.2.2023.53-65

Abstract

Kabupaten Sumenep sebagai salah satu kabupaten yang berada di WPP 712 memiliki nilai hasil perikanan terbesar. Pulau Gili Iyang di Kecamatan dungkek merupakan salah satu kecamatan yang mempunyai potensi terbesar. Tujuan dari penelitian ini adalah memperoleh informasi tentang gambaran umum, jenis, dan proporsi ikan hasil tangkapan nelayan Gili Iyang. Data Primer diperoleh dengan cara melakukan observasi langsung dan wawancara kepada nelayan, sedangkan data sekunder dari literatur yang relevan dengan judul penelitian. Penelitian dilakukan dengan teknik purposive sampling terhadap 17 nelayan. Metode analisis data yang digunakan adalah metode deskriptif. Nelayan di Pulau Gili Iyang tergolong nelayan tradisional skala kecil menengah dengan ukuran kapal 4-10 GT, menggunakan alat tangkap dropline, lama melaut 3-7 hari, jumlah ABK 2-4 orang, modal dalam sekali melaut 1-5 juta rupiah dengan rata-rata total tangkapan 300-500kg. Daerah penangkapan ikan di WPP 712 dan 713 dengan kedalaman air ≥100meter. Nelayan Pulau Gili Iyang tergolong kategori dedicated, periode aktif melaut dalam setahun adalah 7-8 bulan. Metode pembagian upah merupakan bagi hasil antara pemilik kapal dan pekerja. Hasil penelitian mengidentifikasi 17 jenis ikan demersal yaitu Lutjanus malabaricus 20%, Lutjanus erythropterus 15%, Lutjanus sebae 4%, Lutjanus argentimaculatus 5%, Lutjanus johnii 1%, Lutjanus vitta 2%, Pinjalo pinjalo 4%, Pristipomoides mutidens 17%, Pristipomoides typus 3%, Epinephelus areolatus 6%, Epinephelus bleekeri 1%, Cephalopholis sonnerati 5%, Plectropomus maculatus 3%, Plectropomus leopardus 2%, Lethrinus lentjan 4%, Gymnocranius grandoculis 2%, Argyrops spinifer 2%, dan ikan jenis lain 4%. Manajemen perikanan tangkap perlu ditingkatkan untuk akses permodalan, bantuan fasilitas dan teknologi, serta kebijakan yang memihak terhadap nelayan.
Perilaku Hidup Bersih dan Sehat (PHBS) Nelayan Tradisional saat di Kapal Fadlilah, Nazilatul; Halim, Arif Rahman
HIGEIA (Journal of Public Health Research and Development) Vol 7 No 2 (2023): April 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/higeia.v7i2.65760

Abstract

The traditional fishermen spent more time at sea than land, thus requiring fishermen to lived on boats for many days. Therefore, it is necessary to study the clean and healthy behavior (PHBS) of traditional fishermen while at workplace, namely boats. This article used quantitative method with cross sectional design. A description of fishermen's PHBS was obtained by using interviews and observation of 15 fishermen. PHBS assessment of fishermen refers to Regulation of Kementerian Kesehatan Republic Indonesia 2269/MENKES/PER/XI/2011, about guidelines PHBS in workplace. It was founded that were PHBS practices in the workplace not carried out by traditional fishermen, that were using healthy toilets, smoking in the workplace, and eradicating mosquito larvae. The results of chi-square analysis between fishermen's characteristics for PHBS practices, it was founded that there was no effect of characteristics (age, status and boat ownership, education, and income) to PHBS practices of fishermen in Dungkek District (p=0,426, p=0,476, p=0,560, p=0,930)
PEMANFAATAN RUMPUT LAUT (Eucheuma spinosum) MENJADI KERUPUK DAN ANALISIS KELAYAKAN USAHA DI UMKM SARI LAUT KABUPATEN SUMENEP Halim, Arif Rahman; Maulidharta, Syukron; Hidayat, Kamaruddin; Wahyu, Yus Isnainita; Suhono, Lego
Chanos Chanos Vol 23, No 1 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i1.15436

Abstract

Indonesia is the world's largest seaweed exporter. However, its use as a raw material for functional food products has not been optimally utilized. Approximately 75% of seaweed is exported abroad as dried raw seaweed. In Sumenep Regency, some businesses process seaweed into crackers, but many people are unaware of the product's prospects and potential. The purpose of this article is to determine the ingredients, equipment, and stages of seaweed cracker processing, the sensory value of the final product, and the feasibility analysis of the seaweed cracker business. The research was conducted from March to April 2024 at the UMKM Sari Laut in Dungkek District, Sumenep Regency. The method used is a qualitative method. Sensory assessment refers to SNI 8272:2016 concerning fish crackers. Analysis of the feasibility of business potential is carried out by calculating using Return on Investment (RoI) and Payback Period (PP). The ingredients used in making seaweed crackers are Seaweed crackers using seaweed, flour, water, sugar, salt, flavoring, garlic, baking soda, and cake raising. The processing stages include washing, grinding, dough making and mixing, molding, steaming, cooling, cutting, drying, weighing, and packaging. Crackers with added seaweed obtained a final product sensory score of 8.42. The profit and loss analysis of the seaweed cracker business showed positive results with a profit value of 50%. The business is feasible to develop, as evidenced by the Return on Investment (RoI) value of 450% and the Payback Period (PP) taking 5.4 days.Indonesia adalah eksportir rumput laut terbesar di dunia, di satu sisi pemanfaatan rumput laut sebagai bahan baku produk pangan fungsional belum dilakukan secara optimal. Sekitar 75% di ekspor keluar negeri dalam bentuk bahan baku mentah rumput laut kering. Di Kabupaten Sumenep terdapat unit usaha yang mengolah rumput laut menjadi kerupuk, namun banyak masyarakat yang tidak mengetahui prospek dan potensi usaha produk tersebut. Tujuan penulisan artikel ini adalah untuk mengetahui bahan, peralatan, dan tahapan proses pengolahan kerupuk rumput laut, nilai sensori produk akhir, analisis kelayakan usaha kerupuk rumput. Penelitian dilaksanakan bulan Maret sampai April 2024 di UMKM Sari Laut Kecamatan Dungkek Kabupaten Sumenep. Metode yang digunakan adalah metode kualitatif. Penilaian sensori mengacu pada SNI 8272:2016 tentang kerupuk ikan. Analisis kelayakan usaha dilakukan dengan menghitung Return on Investment (RoI) dan Payback Period (PP). Bahan yang digunakan pada pembuatan kerupuk rumput laut adalah rumput laut, tepung, air, gula, garam, penyedap rasa, bawang putih, soda kue, dan pengembang. Tahapan proses pengolahan meliputi; pencucian, penggilingan, pembuatan adonan dan pengadukan, pencetakan, pengukusan, pendinginan, pemotongan, penjemuran, penimbangan dan pengemasan. Kerupuk dengan penambahan rumput laut mendapatkan nilai sensori produk akhir sebesar 8,42. Analisis untung rugi usaha kerupuk rumput laut menunjukkan hasil yang positif dengan nilai keuntungan 50%. Usaha layak dikembangkan dibuktikan dengan nilai RoI sebesar 450% dan pengembalian nilai investasi (PP) membutuhkan waktu selama 5,4 hari.
Co-Authors Fadlilah, Nazilatul Hidayat, Kamaruddin Maulidharta, Syukron Suhono, Lego