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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) JFMR (Journal of Fisheries and Marine Research) Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Jurnal Layanan Masyarakat (Journal of Public Service) Proceedings Series on Physical & Formal Sciences Balobe: Jurnal Pengabdian Masyarakat Journal of Fisheries & Marine Journal of Food and Agricultural Technology
Heru Pramono
Department Of Marine, Faculty Of Fisheries And Marine, Universitas Airlangga
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Veterinary Other

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Perbandingan Morfologi Kerang Darah di Perairan Kenjeran dan Perairan Sedati [ Comparative Morphology of Blood Cockles in Kenjeran and Sedati] Kustiawan Tri Pursetyo; Wahju Thajaningsih; Heru pramono
Jurnal Ilmiah Perikanan dan Kelautan Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v7i1.11222

Abstract

Abstract Blood cockles (Anadara antiquata, Anadara granosa) and Ark clams (Trisidos tortuosa) is one type of clams that is often consumed by people in Surabaya and Sidoarjo. The study was conducted in February-April 2014. The ratio of N/P on water conditions in Sedati of 3.3 / 1 it's indicates that the sampling process is done in the rainy season which resulted in the case of stirring the sediment. On the condition of the ratio N/P is phytoplankton still able to grow optimally. While the study site in Kenjeran, Surabaya obtained ratio N/P by 5.56 / 1 this indicates the potential of phytoplankton at this location is more optimal than the region in Sedati. In morphology, clams from Kenjeran is relatively larger than the clams from Sedati.
Isolasi dan Identifikasi Vibrio sp. pada Produk Seafood Tradisional Area Timur Kota Surabaya [Isolation and Identification of Vibrio sp. from Traditional Seafood Products of Eastern Surabaya City Area] Heru Pramono; Hafizh M. Noor; Siti Sahatul Fatimah; Nur Aida Harahap; Alief Ayu Selia
Jurnal Ilmiah Perikanan dan Kelautan Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v7i1.11223

Abstract

Abstrak Vibrio sp. adalah patogen oportunis yang terdapat pada ekosistem muara dan lingkungan laut. Vibrio sp. Dapat menyebabkan gastroenteritis dan septikemia sedangkan V. alginolyticus memiliki peran penting dalam pembusukan produk seafood. Keberadaan Vibrio sp. dalam produk olahan seafood perlu diperhatikan karena salah satu agen kausatif penyebab food-borne illness. Tujuan penelitian ini adalah untuk mengisolasi dan mengidentifikasi Vibrio spp. Pada produk olahan seafood tradisional daerah Surabaya Timur. Total 24 sampel telah dibeli dari pasar ikan tradisional di seluruh wilayah Surabaya Timur, yang diolah dengan menggunakan sepuluh teknik yang berbeda. Dua belas isolat dengan ukuran koloni yang berbeda dan warna diisolasi dan didasarkan pada identifikasi sebelumnya, terdapat sembilan Vibrio sp. Hasil uji biokimia menunjukkan bahwa terdapat delapan isolat Vibrio alginolyticus dan satu V. parahaemolyticus. Keberadaan Vibrio sp. dalam produk olahan seafood tradisional harus menjadi perhatian sebelum karena produk tersebut siap untuk makan dan dapat sumber wabah penyakit yang disebabkan oleh makanan.
Aplikasi Teknologi Asap Cair dalam Pengolahan dan Pengawetan Produk Perikanan di Pulau Mandangin [ Technology Application of Liquid Smoke in Processing and Preservation of Fishery Products in The Mandangin Island] Sapto Andriyono; Wahju Thajaningsih; Agustono Agustono; Endang Dewi Masithah; Kustiawan tri Pursetyo; Annur Ahadi Abdillah; Heru Pramono
Jurnal Ilmiah Perikanan dan Kelautan Vol. 7 No. 1 (2015): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v7i1.11228

Abstract

Abstract The increase in value-added of fishery products is one of which can be done by processing. In addition to maintaining the value of the protein in the fish raw material, it would be easier if the product is stored and increase the sale value of the fish itself. The ability to perform in the fish processing in Mandangin island is still very limited. Community service activities that have been carried out by a team of the Faculty of Fisheries and Marine Universitas Airlangga was introduce smoked fish product processing with liquid smoke,because this method easier and faster so that the products can be marketed. Liquid smoke was developed because the location is very minimal in the supply of raw materials such as firewood and coconut, so the use of liquid smoke is very appropriate. The resulting refined products are expected to be a source of protein Mandangin Island community itself and is able to become an alternative source of income for the community to increase the sale value of fishery products. Mentoring process being conducted by a team from the Faculty of Fisheries and Marine Universitas Airlangga so that the products can be marketed outside Mandangin Island or even to other areas in East Java.
PELATIHAN IMPLEMENTASI SANITASI DAN HIGIENE PADA PROSES PENGOLAHAN IKAN ASAP KENJERAN Pramono, Heru; Andriyono, Sapto; Wisudyawati, Dita; Sari, Alfi Hermawati Waskita; Hasan, Veryl; Hidayati, Nuning Vita
Balobe: Jurnal Pengabdian Masyarakat Vol 3 No 1 (2024): Balobe: Jurnal Pengabdian Masyarakat
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/balobe.3.1.20-29

Abstract

Penerapan higiene dan sanitasi merupakan aspek penting dalam keamanan pangan, termasuk pada pengolahan ikan asap. Kesadaran para pengolah ikan asap akan pentingnya keamanan pangan serta tata cara penerapan higiene dan sanitasi sangat diperlukan. Artikel ini melaporkan proses sosialisasi penerapan higiene dan sanitasi pada pengolahan ikan asap di Kenjeran, Surabaya, Indonesia. Metode pelaksanaan program dimulai dengan brainstorming dengan aparat pemerintah setempat, dilanjutkan dengan pelatihan internasional oleh pembicara Malaysia dan Indonesia, praktik penggunaan peralatan keselamatan, kelas memasak, dan expo. Dari diskusi awal terlihat jelas bahwa masyarakat memahami pentingnya penerapan higiene dan sanitasi, namun masih membutuhkan informasi mengenai peningkatan ukuran pasar (market size). Selama pelatihan internasional, pembicara dari Malaysia dan Indonesia membahas korelasi pemasaran online dan higiene dan sanitasi serta strategi memasak alternatif yang kemudian diimplementasikan pada expo. Produk siap santap (RTE) yang dihasilkan oleh masyarakat potensial untuk dipasarkan lebih lanjut melalui pendekatan online, namun aspek pengemasan dan pemasaran masih perlu dikaji lebih lanjut. Dari penelitian ini, penerapan higiene dan sanitasi di fasilitas pengolahan ikan asap mungkin efektif jika dipadukan dengan cara memasak dan pemasaran alternatif.
Pengaruh Penambahan Bubuk Temulawak (Curcuma xanthorrhiza Roxb.) dan Lama Perebusan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Pempek Ikan Patin Pramono, Heru; Pujimulyani, Dwiyati; Kanetro, Bayu
Proceedings Series on Physical & Formal Sciences Vol. 8 (2025): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v8i.1490

Abstract

Temulawak adalah tanaman yang mengandung antioksidan, seperti flavonoid, fenol dan kurkumin yang banyak bermanfaat bagi kesehatan. Temulawak bermanfaat sebagai antiinflamasi, antikanker, antidiabetes dan antimikroba. Tujuan penelitian ini yaitu untuk mengetahui pengaruh penambahan bubuk temulawak dan lama waktu perebusan terhadap sifat fisik, kimia dan tingkat kesukaan pempek ikan patin yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktor, yaitu perlakuan penambahan bubuk temulawak (2; 4; dan 6 g) dan lama waktu perebusan (5; 10; dan 15 menit). Pempek yang dihasilkan diuji fisik (warna dan tekstur) dan uji tingkat kesukaan, selanjutnya pempek terpilih dan kontrol dianalisis kimia (kadar air, kadar abu, kadar protein, kadar lemak, aktivitas antioksidan DPPH (2,2-difenil-1-pikrilhidrazil), fenol total, dan flavonoid). Data yang diperoleh dilakukan perhitungan statistik dengan ANOVA pada tingkat kepercayaan 95%. Hasil penelitian menunjukkan penambahan bubuk temulawak dan lama perebusan berpengaruh nyata terhadap sifat fisik dan tingkat kesukaan pempek. Produk pempek terpilih yaitu penambahan bubuk temulawak 2 g dan lama perebusan 10 menit yang memiliki kadar air 56,63%, kadar abu 3,03%, kadar protein 15,58%, kadar lemak 6,54% aktivitas antioksidan DPPH 3,22% RSA, fenol total 10,41 mg EAG/g bk, dan flavonoid 0,51 mg EK/g.
PENGENALAN PRODUK BERBASIS ISOLAT PROTEIN IKAN PADA MASYARAKAT PUTAT JAYA BARAT-SURABAYA SEBAGAI UPAYA DIVERSIFIKASI PRODUK UNTUK MENCEGAH STUNTING Patmawati, Patmawati; Mubarak, Ahmad Shofy; Sahidu, Adriana Monica; Pramono, Heru; Amin, Muhamad Nur Ghoyatul; Triastuti, Juni; Husein, Mohamad Akmal Alwi; Putri, Monica Angelina; Ramadhan, Novelix Arditan; Rokhim, Akhmad Nur; Rohmatin, Aulia; Wulan, Novrida; Maulidia, Cici; Arum, Kartika Dwi Sekar
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2174

Abstract

The phenomenon of stunting has caught global attention as it may disrupt children growth and development which is important for national sakes. This problem also occurred on the community of Putat Jaya Barat, Surabaya. Despite the decrease of stunting prevalence on 2022 by 21.6%, the community of Surabaya should maintain their awareness to prevent the occurrence of stunting near in the future. Therefore, in order to prevent the occurrence of stunting, it is necessary to provide community service which is related to the introductory of protein isolate-based products from fisheries commodities. Protein isolate as a functional food has concentrated protein content which may fulfil daily consumption need. This community service activity was conducted to provide participants with the knowledge of stunting phenomenon, fisheries product diversification, and the demonstration on isolate protein production method. The result of this this community service activity showed that the participants were poorly informed with the stunting information, however the participants were still able to provide their family with adequate food consumption based on the concept of “4 Sehat 5 Sempurna”. The participants were also provided with the understanding toward fisheries product diversification. The questionnaires evaluation showed that the participants need further assistance related to the application of protein isolate on fisheries products, with the nutritional information, and healthy life socialization.
INISIASI INOVASI PENGOLAHAN IKAN ASAP TRADISIONAL MELALUI TEKNOLOGI ASAP CAIR DAN METODE SANITASI-PENGEMASAN: STUDI KASUS KUB BERKAH ABADI, TRENGGALEK Pramono, Heru; Andriyono, Sapto; Pangestu, Chandra Trisna; Ulum, Miftakhul; Haris, Mochamad
Jurnal Abdi Insani Vol 12 No 8 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i8.2761

Abstract

The smoked fish industry produces more than 175,522 tons of fish per year, but the technology used is generally simple and relies on hot smoking techniques. The Berkah Abadi Joint Business Group (KUB) is located in Munjungan, Trenggalek Regency, an area bordering the sea and mountains. Initial studies indicate that KUB Berkah Abadi's smoked fish processors face obstacles related to production methods, product sanitation and hygiene, and marketing. The goal of this community service program is to transfer processing technology, improve sanitation and hygiene, and implement vacuum packaging technology to enhance marketing efforts. Twenty participants successfully completed the community service activity. The program began with a survey on liquid smoke and its applications. Then, participants received counseling and practiced smoking fish with liquid smoke technology. Finally, they implemented what they learned by packing smoked fish with a vacuum sealer. The results of the program showed that 90% of the participants increased their knowledge of liquid smoke technology and mastered the vacuum sealer packaging method. They also understood the importance of sanitation and hygiene implementation. Further community service is needed to determine the development of product marketing results after technology implementation.
EFFECT OF CHITOSAN COATINGS ON PRESERVATION OF RED SNAPPER (Lutjanus argentimaculatus Forsskal, 1775 ) DURING LOW TEMPERATURE STORAGE Pramono, Heru; Wahyuni, Tri; Abidin, Faris; Ardianto, Wahyu; Sumartono, Fareza Ferdyna Nanda
JFMR (Journal of Fisheries and Marine Research) Vol. 2 No. 3 (2018): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2018.002.03.5

Abstract

The effect of three different concentration of chitosan (0, 1.5 and  2 % w/v) on microbiological (aerobic plate count), chemicals (pH and total volatile basic nitrogen, TVB-N), and sensory properties of red snapper (Lutjanus argentimaculatus Forsskal, 1775) during cold storage (4-7oC) was evaluated periodically. The microbiological quality of red snapper coated with chitosan was lower compared to control, whereas pH and TVB-N were lower when treated with chitosan. The overall score of sensory evaluation of chitosan with concentration of 1% (w/v) was higher compared to remaining treatments. This study indicates that coating of chitosan prior to storage and distribution of red snapper prolong the shelf life of the fish but the microbial quality during storage is depend on initial quality of the fish. 
Inhibition Activity of Ultrasonic-Assisted Extract of Sonneratia caseolaris Mangrove Leaves (UCESc) against Escherichia coli Tanti Dwi Oktavia; Pramono, Heru; Yuli Pujiastuti, Dwi; Wina Sapphira, Eunike; Alvianita Az-Zahra, Naela
Grouper Vol. 16 No. 2 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i2.340

Abstract

Mangrove Sonneratia caseolaris’s leaf contains bioactive compounds such as alkaloid, flavonoid, phenolic, and tannin. Previously, crude extract of S. caseolaris leaf was reported has potential as antibacterial. However, information on antibacterial activity profile of ultrasonic- assisted extract of S. caseolaris leaf against Escherichia coli was limited. Therefore, the aim of this study was to determine the effect of ultrasonic-assisted extraction on S. caseolaris leaf extract’s antibacterial activity against E. coli. The extraction was performed using ultrasonicator bath at 40 KHz, 40 °C for 25 minutes using 96% ethanol as a solvent. The phytochemical analysis was indicated that the crude extract Sonneratia caseolaris (UCESc) contains flavonoid, saponin, steroid, and tannin, but lack of alkaloid. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of UCESc were performed with microdilution with MIC of 24 mg/mL and MBC is 48 mg/mL. The antibacterial assay using disc dilution assay indicated that the best activity was at a concentration of 96 mg/mL with an inhibition zone of 4.88 mm. This study suggested that ultrasonic assisted extraction is potential approach to extract S. caseolaris bioactive compounds with a potential to be used as an antibacterial.
Pengaruh Komposisi Daging dan Tepung Tapioka Terhadap Cooking Loss dan Sifat Fisikokimia Bakso Ayam Nuriyansyah; Pramono, Heru; Annisa, Amelia Nur; Purnama, Diva Frida Riesta
Journal of Food and Agricultural Technology Vol. 2 No. 1 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i1.4341

Abstract

Bakso merupakan salah satu produk olahan daging yang populer di Indonesia, dibuat dengan menggunakan campuran daging dengan bahan pengikat seperti tepung. Bakso daging ayam terbuat dari daging ayam broiler yang kaya nutrisi, memiliki rasa yang lezat dan tekstur yang lembut, sehingga menjadi favorit bagi konsumen yang menikmati kelembutan daging ayam dan nilai gizinya. Di sisi lain, penggunaan tepung tapioka memberikan bakso tekstur kenyal dan elastis, sehingga dapat tahan selama proses memasak dan memberikan pengalaman mengunyah yang unik bagi konsumen. Perbandingan antara kedua jenis bakso ini mencakup aspek tekstur, komposisi nutrisi, preferensi konsumen, serta dampaknya terhadap industri pangan. Penelitian ini bertujuan untuk mengetahui konsentrasi penggunaan tepung tapioka pada pembuatan bakso ayam terhadap sifat kimia bakso daging ayam.Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua perlakuan dan masing-masing perlakuan terdiri dari tiga ulangan, yaitu A1 = Bakso dengan konsentrasi daging ayam:tepung tapioka (160:40), A2 = Daging Ayam:Tepung tapioka (150:50). Analisis yang dilakukan meliputi cooking loss, uji kadar air, uji kadar lemak, dan uji kadar protein. Bakso ayam hasil analisa paling baik adalah perbandingan daging ayam : tapioka (160:40), dengan kadar cooking yield 23,33 ± 5,77a, kadar air 69,55 ± 1,05a, kadar abu 5,70 ± 0,45a, kadar protein 42,04 ± 2,52b, kadar lemak 4,70 ± 0,12b.
Co-Authors A. Shofy Mubarak Abdillah, Annur Ahadi Abdul Azis Abidin, Faris Adriana Monica Sahidu Agustono - Ahmad Zainal Fanani Alfi Hermawati Waskita Sari Alief Ayu Selia Alvianita Az-Zahra, Naela Amin, Muhamad Nur Ghoyatul Annisa, Amelia Nur Apriliyanto, Mochammad Bayu Arum, Kartika Dwi Sekar Bayu Kanetro Dewi, Siti Nur Rukhoiyah Dita Wisudyawati Dwi Yuli Pujiastuti Dwiyati Pujimulyani Eka Saputra Emy Koestanti Sabdoningrum Endang Dewi Masithah Fanani, Ahmad Zainal Fareza Ferdyna Nanda Sumartono Faris Abidin Fauziah, Aghnina Elvia Firmansyah, Muhammad Ichwan Hafizh M. Noor Haris, Mochamad Husein, Mohamad Akmal Alwi Islam, Nuruddin Haquel Larasati, Melani Mahrunisa, Aulia Dista Maulidia, Cici Miftakhul Ulum, Miftakhul N. Juni Triastuti Nova Andika Novitasari, Tisa Ayu Nuning Vita Hidayati Nur Aida Harahap Nuriyansyah Pangestu, Chandra Trisna Patmawati Patmawati, Patmawati Pipin Suciati Pipin Suciati Pipin Suciati Pulung Siswantara Purnama, Diva Frida Riesta Pursetyo, Kustiawan tri Putri, Monica Angelina Ramadhan, Novelix Arditan Rofi’ah, Siti Choiriah Rohmatin, Aulia Rokhim, Akhmad Nur Sapto Andriyono Siti Choiriah Rofi’ah Siti Eliana Siti Nur Rukhoiyah Dewi Siti Sahatul Fatimah Sofi Maulana Sri Utari Suciyono, Suciyono Sumartono, Fareza Ferdyna Nanda Tanti Dwi Oktavia Taruna Fernando Putra Tisa Ayu Novitasari Tjahjaningsih, Wahju tri wahyuni Tri Wahyuni Veryl Hasan Wahju Thajaningsih Wahyu Ardianto Wahyu Ardianto Warsito, Sunaryo Hadi Widiana, Hanidhan Dwiretno Wina Sapphira, Eunike Wulan, Novrida Yuli Pujiastuti, Dwi