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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Samakia: Jurnal Ilmu Perikanan Jurnal Segara Dinasti International Journal of Education Management and Social Science Authentic Research of Global Fisheries Application Journal (Aurelia Journal) DEDIKASI PKM Buletin Jalanidhitah Sarva Jivitam Cakrawala Electrician : Jurnal Rekayasa dan Teknologi Elektro Jurnal Penelitian Chanos Chanos
Pamaharyani, Luchiandini Ika
Politeknik Kelautan Dan Perikanan Dumai, Dumai, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Veterinary Other

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EFFECT IMPACT OF 17α-METHYLTESTOSTERONE ON GROWTH PERFORMANCE AND FEED CONVERSION RATIO IN OF TILAPIA (Oreochromis niloticus) Suseno, Dewi Nurmalita; Hakimah, Nisa; Rianto, Budi; Setyastuti, Tri Ari; Pamaharyani, Luchiandini Ika
Aurelia Journal Vol 6, No 2 (2024): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i2.14131

Abstract

Male tilapia fish grow faster than female tilapia, so administering synthetic steroids orally or by soaking has proven to be the simplest, easiest, most effective and reliable technology for sex reversal of tilapia larvae to become males. This research was conducted to analyze the administration of 17α- methyltestosterone on the growth rate and feed conversion of tilapia (O.niloticus). This study used a completely randomized design (CRD) consisting of 3 treatments and 4 replications. The optimum dose used is (60) mg/kg feed, and 0.5 ml/l. The results of this study showed that body weight gain with oral treatment had the best average, namely 226.83c ± 11.88; average length 12.79b ± 0.99, specific growth rate (SGR) 5.46c ± 0.06 and FCR namely 1.05a ± 0.06. Research on the effect of using 17α-methyltestosterone on the growth of oral male tilapia fish obtained the best results by not exceeding the residue limit (5 µg/L or 5 µg/kg) of synthetic steroids in the body of tilapia fish. 
ALYSIS OF MICROBIAL CONTAMINATION IN RED SNAPPER (Lutjanus sp.) AS EXPORT COMMODITY IN TARAKAN CITY Samsidar, Samsidar; Nasrudin, Abdul Rohman; Megawati, Megawati; Pamaharyani, Luchiandini Ika
Aurelia Journal Vol 6, No 2 (2024): October
Publisher : Politeknik Kelautan dan Perikanan Dumai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/aj.v6i2.15009

Abstract

Red snapper (Lutjanus sp.) is one of the most popular fish species because of its delicious taste with thick and dense meat and high nutritional content such as protein, omega 3 fatty acids, vitamins, and minerals known to be very productive for heart health, brain, bones, and endurance. Red snapper (Lutjanus sp.) as a fishery product is perishable and requires good handling to maintain the quality standards of the fish. Fish quality is an important requirement in the export process based on predetermined standards to prevent biological, chemical, and physical hazards. One of the fish quality testing processes carried out is microbiological testing by looking at the Total Plate Number (ALT) of bacteria. The calculation is carried out based on the SNI 2332:2015 (How to tet microbiology-part 3: Determination of total plate count). Testing was carried out in the laboratory of the Fish Quarantine Centre, Quality Control and Safety of Fishery Products (BKIPM) in Tarakan City. The results showed that the tested red snapper samples contained 3,3 x 103 colonies/g and were still below the maximum limit of 5x105 colonies/g. Red snapper (Lutjanus sp.) in Tarakan City is considered safe and suitable for export in accordance with SNI fresh fish quality requirements in SNI 2729: 2021 and SNI 7388:2009 on the maximum limit of microbial contamination in food.
ANALISIS AKAR PENYEBAB CACAT PRODUK PADA PENGOLAHAN RAJUNGAN KALENG: STUDI KASUS PT ABC Pamaharyani, Luchiandini Ika; Afrianty, Tesya; Rakhmayeni, Dyah Ayu
Chanos Chanos Vol 23, No 2 (2025): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v23i2.17713

Abstract

Canned swimming crab is an export fishery product with large market potential, but often experiences defects that affect quality and production costs. This study aims to evaluate the causes of product defects in the swimming crab canning process at PT ABC. The evaluation of the causes used root cause analysis methods such as fishbone diagrams and 5 Why Analysis. The results showed that the main defect was rust on the cans, which was caused by inadequate supervision, operator ignorance, and inconsistent implementation of SOPs. Identification of problems through fishbone diagrams revealed factors such as machines, people, methods, materials, and the environment as the main causes. Based on the 5 Whys analysis, the root cause of the problem was identified as human factors, specifically the lack of operator supervision and insufficient training. To address this problem, the study recommends increased supervision, regular training for operators, and consistent implementation of SOPs. This study concluded that the implementation of the root cause analysis method can identify problems from production quality defects on an ongoing basis, although the addition of other methods is needed to strengthen the analysis and further improvements.Rajungan kaleng merupakan produk perikanan ekspor dengan potensi pasar yang besar, namun sering mengalami masalah kecacatan yang mempengaruhi kualitas dan biaya produksi. Studi ini bertujuan untuk mengevaluasi penyebab kecacatan produk dalam proses pengalengan rajungan di PT ABC. Evaluasi penyebab menggunakan pendekatan metode analisis akar masalah seperti diagram fishbone dan 5 Why Analysis. Hasil penelitian menunjukkan bahwa kecacatan utama adalah karat pada kaleng, yang disebabkan oleh pengawasan yang tidak memadai, ketidaktahuan operator, dan penerapan SOP yang tidak konsisten. Identifikasi masalah melalui diagram fishbone mengungkapkan faktor-faktor seperti mesin, manusia, metode, material, dan lingkungan sebagai penyebab utama. Berdasarkan analisis 5 Why, akar masalah ditemukan pada faktor manusia yaitu kurangnya pengawasan dan pelatihan operator. Untuk mengatasi masalah ini, penelitian merekomendasikan peningkatan pengawasan, pelatihan rutin bagi operator, dan penerapan SOP yang konsisten. Penelitian ini menyimpulkan bahwa implementasi metode akar penyebab masalah (Root Cause Analysis) dapat mengetahui masalah dari cacat kualitas produksi secara berkelanjutan, meskipun diperlukan penambahan metode lain untuk memperkuat analisis dan perbaikan lebih lanjut.
Social Media Analysis of Brand Awareness and Brand Image on Visitor Levels at Smart Fisheries Village (SFV) on Java Island Dewi Alima Nostalia Suseno; Dimas Bayu Sasongko; Zayafika Mareta; Yernawilis Yernawilis; Normayasari Normayasari; Indah Alsita; Luchiandini Ika Pamaharyani
Dinasti International Journal of Education Management And Social Science Vol. 6 No. 2 (2025): Dinasti International Journal of Education Management And Social Science (Decem
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijemss.v6i2.3771

Abstract

The purpose of this study was to conduct a social media analysis of brand awareness and brand image on the number of visitors to the smart fisheries village (SFV) in Java Island. The method used in sampling is the convenience sampling method, namely a sampling technique based on the convenience of researchers with respondents who are met by chance, are considered suitable, and are willing to be data sources and meet the criteria determined by the researcher. Data analysis in this study used SPSS software by conducting correlation and linear regression tests. Based on the results of the analysis that has been done, the calculated r value for the relationship between X1 (social media) and Y (brand image) is 0.313, which is greater than the r table value of 0.173 and the calculated r value for the relationship between X2 (advertising) and Y (brand image) is 0.571, which is greater than the r table value of 0.173, so that both variables have a positive effect. The R-square value obtained is 0.873, which states that the social media and advertising variables have an effect on brand image of 87.30% and the remaining 12.70% is influenced by other variables.
Pengaruh Metode Fermentasi Terhadap Kadar Protein pada Ikan Kembung (Rastrelliger sp) Abdul Rohman Nasrudin; Samsidar; Pamaharyani, Luchiandini Ika; Ahmad, Ricko Firdaus Rijaluddin
Samakia : Jurnal Ilmu Perikanan Vol 17 No 1 (2026): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v17i1.9217

Abstract

Peda is a traditional fermented fish product widely consumed in Indonesia and has potential as a protein source. Different fermentation methods are thought to affect the nutritional quality of the product, particularly its protein content. This study aims to determine the effect of fermentation methods on the protein content of mackerel peda (Rastrelliger sp.). The study was conducted using an experimental method with a completely randomized design (CRD) consisting of four treatments, namely fish cleaned until stage I fermentation, fish cleaned until stage II fermentation, fish not cleaned until stage I fermentation, and fish not cleaned until stage II fermentation, each with three replicates. Protein content analysis was performed using the Kjeldahl method, while data were statistically analyzed using analysis of variance and follow-up tests. The results showed that the fermentation method significantly affected the protein content of mackerel peda. The treatment of fish that were cleaned until fermentation stage I produced the highest protein content, while the treatment of fish that were not cleaned until fermentation stage II produced the lowest protein content. In general, stage II fermentation and the use of unscaled fish resulted in a decrease in protein content. The results of this study indicate that control of the fermentation method, particularly the fermentation stage and raw material treatment, is important for maintaining the nutritional quality of mackerel peda.
Co-Authors Abdul Rohman Nasrudin Abrori, M. Zaki Latif Afrianty, Tesya Ahmad, Ricko Firdaus Rijaluddin Alima Nostalia Suseno, Dewi Alip, Ahmad Alsita, Indah Amyda Suryati Panjaitan Ananda, Yosep Yuswanto Tri Aulia Azka Basri Basri Bayu Sasongko, Dimas Darmawan Darmawan Demeainto, Bobby Dewi Alima Nostalia Suseno Dewi Nurmalita Suseno Dimas Bayu Sasongko Djunaidi Djunaidi Erni Marlina Farkan, Mochammad Giban Samawi Haris, Rangga Bayu Kusuma Indah Alsita jemri, jemri Lagsmana, Tegar Lathifah, Firyal Mareta, Zayafika Megawati - Muhammad Nur Arkham Nasrudin, Abdul Rohman Nirmala Efri Hasibuan, Nirmala Efri Nisa Hakimah Normayasari Normayasari Normayasari Nurraditya, Lakonardi Nurwijayanti Ofan Bosman Priharanto, Yuniar Endri Putri Wening Ratrinia Putri, Hersa Kumala Rahim, Arini Ayu Wulansari Rakhmayeni, Dyah Ayu Rianto, Budi Rizqi Ilmal Yaqin Rizqi ilmal yaqin, Rizqi ilmal Samsidar Samsidar Samsidar Saputra, Eko Novi Sektiana, Sinar Pagi Setyastuti, Tri Ari Siahaan, Juniawan Preston Sumartini Sumartini Suryono, Muh Suryono, Muhamad Suseno, Dewi Nurmalita Tumpu, Mula Yernawilis Yernawilis Yernawilis, Yernawilis Zayafika Mareta