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All Journal Jurnal Sosial Ekonomi Pesisir ECSOFiM (Economic and Social of Fisheries and Marine Journal) JFMR (Journal of Fisheries and Marine Research) Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Penelitian Sosial dan Ekonomi Kehutanan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Grouper: Jurnal Ilmiah Perikanan Lentera: Multidisciplinary Studies Lentera: Multidisciplinary Studies
Candra Adi Intyas
Fakultas Perikanan Dan Ilmu Kelautan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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ANALISIS NILAI TAMBAH USAHA KERUPUK IKAN CUMI DI DESA WERU, KECAMATAN PACIRAN, KABUPATEN LAMONGAN Candra Adi Intyas; Muhammad Firdaus
JFMR (Journal of Fisheries and Marine Research) Vol 4, No 2 (2020): JFMR VOL 4. NO.2
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.02.5

Abstract

Meskipun dikenal sebagai penghasil ikan tangkap terbesar di Jawa Timur, bukan berarti nelayan di Lamongan menunjukkan peningkatan kesejahteraan. Umumnya hasil tangkapan ikan sebagian besar dijual langsung kepada tengkulak (pedagang ikan) dan hanya sedikit saja yang melakukan peningkatan nilai tambah dalam bentuk olahan ikan atau diversifikasi produk, seperti abon ikan, otak-otak ikan, kerupuk ikan dan lain-lain. Tujuan dari penelitian ini adalah untuk menganalisis nilai tambah yang diperoleh dari ikan segar dan cumi setelah diolah menjadi kerupuk ikan cumi oleh rumah tangga nelayan skala kecil yaitu UKM Barokah Sejati. Analisis nilai tambah digunakan untuk mengetahui berapa pertambahan nilai suatu komoditi karena adanya input fungsional yang dilakukan pada komoditi tersebut. Penentuan lokasi dilakukan secara purposive dengan pertimbangan, bahwa di Desa Weru merupakan desa pesisir yang mayoritas penduduknya berprofesi sebagai nelayan dimana beberapa istri nelayan melakukan kegiatan pengolahan ikan secara tradisional. Jenis penelitian menggunakan metode studi kasus.  Analisis data yang digunakan yaitu analisis nilai tambah metode Hayami. Hasil penelitian didapatkan bahwa nilai tambah pengolahan kerupuk ikan cumi Rp -1.697,- /kg dengan rasio nilai tambah sebesar -3,20% sedangkan setelah investasi sebesar Rp. 36.925,-/kg dengan rasio nilai tambah 34,87%  (memperhitungkan Nilai Kerja Keluarga) yang artinya setiap Rp. 100 nilai produk kerupuk ikan cumi sebelum investasi diperoleh nilai tambah Rp. -76,82 (merugi) tetapi setelah investasi setiap Rp. 100 diperoleh nilai tambah Rp.34,87 
Analisis Profitabilitas Usaha Tahu Tuna Krispi “Tatuchi” di Kecamatan Lowokwaru Kota Malang Indah Dewi Surya; Candra Adi Intyas
JURNAL SOSIAL EKONOMI PESISIR Vol 3 No 2 (2022): Jurnal Sosial Ekonomi Pesisir
Publisher : Jurusan Sosial Ekonomi Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia is an archipelagic country with huge potential for fishery resources. However, the level of fish consumption in Indonesia is relatively low compared to the potential of fishery resources owned. The causes of the low consumption of fish include the lack of public understanding about the benefits of consuming fish, the lack of smooth distribution of fish, and not optimal facilities and infrastructure. Researchers formulate a food innovation product derived from processed tuna, namely Tuna Crispy Tofu "TATUCHI". The purpose of this study was to identify and describe the business profile of TATUCHI, management aspects, marketing aspects, technical aspects, financial aspects of TATUCHI's business. The research method used is the method of active participation, observation and documentation by means of researchers going directly to the field. In this study using a sampling technique, namely purposive sampling. Data collection methods used are interviews and documentation. This research was conducted on November 8, 2021 – December 8, 2021. The results obtained from this study were the name of the business, namely Tuna Crispy Tofu "TATUCHI" which was issued in November 2021. The marketing aspect of the Crispy Tuna Tofu business "TATUCHI" using a marketing strategy variable consisting of segmentation, targeting, positioning, and difirrentation besides that it will also analyze the marketing mix which includes the 4Ps (Product, Price, Place and Promotion). The financial aspect consists of capital, production costs, revenues, profits, R/C Ratio, BEP, and RTC.
Food Security Analysis of Smallscale Fishermen in Karanggongso, Trenggalek Regency Candra Adi Intyas; Agus Tjahjono
ECSOFiM (Economic and Social of Fisheries and Marine Journal) Vol 6, No 2 (2019): ECSOFiM April 2019
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ecsofim.2019.006.02.06

Abstract

Sea resources that open access are causing competitive competition among fishermen. This mainly affects 87.5% of small-scale fishermen in Indonesia who are commonly in poverty. The problems faced are the marketing and production institutions that have not been optimal also the mindset of fishermen who are still subsistence. One way that small-scale fishermen try to increase their income is processing fresh fish to become smoked fish (traditional methode). The purpose of this study was to analyze the level of food security of small-scale fishermen household who also do smoked fish processing activities (NKPA) compared to small-scale fishermen household who did not undertake smoked fish processing (NKNPA). The sampling method uses multi stage cluster sampling. Data analysis used an analysis of food security using the Desirable Dietary Pattern. From the results of the study on the quantity aspect, overall AKE and AKP values in NKPA were 100.71% (good category) and 119.35% (the conditions were very food-resistant) while the NKNPA were 82.58% (moderate category) and 101.50 % (the conditions were very food-resistant). In terms of quality, the calculation of Desirable Dietary Pattern consumption from NKPA had a score of 88.49 and NKNPA of 71.77 which means that the conditions are quite ideal. 
ANALYSIS OF POTENCY AND PROBABILITY OF SUBSECTOR DEVELOPMENT OF MARINE FISHERIES CAPTURE IN MALANG REGENCY Mochammad Fattah; Tiwi Nurjannati Utami; Candra Adi Intyas
ECSOFiM (Economic and Social of Fisheries and Marine Journal) Vol 4, No 2 (2017): ECSOFiM April 2017
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ecsofim.2017.004.02.03

Abstract

This study objectives to analyze the estimated development of the production of the fish catches, analyze the factors which affect on the production amount, and to analyze the base or non bases are on Malang Regency. The method used is quantitative and the type of secondary data from BPS and DKP with documentation collecting technique. Quantitative data analysis of this research are quadratic trend, multiple linear regression and LQ. The calculation shows that marine fisheries catches production has increased an average of 6.5%. Factors that affecting of the production increase are the number of fishing vessel and fishermen amount. While the average value of LQ during the last 5 years shows that Sumbermanjing Subdistrict is a base region so it has the opportunity to develop. Keywords: production, sea fish, estimation, influence, base
Efisiensi Kapasitas dan Biaya Produksi Kerupuk Ikan melalui Penggunaan Mesin Pengadonan pada UKM Maharani Muhamad Firdaus; Candra Adi Intyas
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2020): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.373 KB) | DOI: 10.33084/pengabdianmu.v5i2.1079

Abstract

Making the dough is a critical point in the production of fish crackers. Target partners in making the dough by hand, so that the resulting production capacity is low, the texture is not uniform and the price is cheap. The purpose of this activity is to provide skills to use the dough machine to the target partners, improve product characteristics, and increase the capacity and cost efficiency of fish cracker production through the use of a dough machine. The target partner is Mrs. Siti Saroh, the owner of UKM. Maharani in Weru village, Paciran sub-district, Lamongan district. The specifications of the mixing machine used in this activity have as many as two moving stirring spoons and the driving machine is in the form of an electric dynamo which is powered by ½ HP (370 Watt). The ingredients for making crackers are tapioca flour, a mixture of tonang fish and Balak fish, garlic, salt, sugar, and flavoring. This dedication method is in the form of training in the use of a dough machine to partners, product characterization and analysis of production cost efficiency. The results of this activity can improve partners' skills in using the dough machine, production capacity increases 87.5%, the product has a flatter surface, does not crack and when fried can expand 67%, and the efficiency of production costs by 84.64%. As a conclusion, the use of mixing machines can increase the capacity and cost efficiency of fish cracker production.
Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo Muhamad Firdaus; Candra Adi Intyas; Yahya Yahya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 3 (2021): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v6i3.1832

Abstract

Kademangan is a shrimp paste production center in the Probolinggo municipality. The shrimp paste made from this fish processing center is of lower quality than similar products on the market. The varying size of the raw materials is a significant problem in shrimp paste production in this business hub. This activity aimed to improve the quality of the shrimp paste product by introducing and enhancing the partners' skills in using grinders and shrimp powder for rebon shrimp in making rebon shrimp paste. The method of this service activity consists of training, monitoring, and evaluation of the activities. This activity showed that the partners had received training on the production of shrimp paste and its quality and the use of grinding machines and machines for boiling shrimp meal. During the partner monitoring period, it became apparent that the partners had switched the technology from manual production of shrimp paste to machine production. The evaluation results show that the partners are familiar with grinding and grinding machines in making Rebon shrimp paste. The resulting products are of higher quality than those made before the partners used the shrimp grinding shrimp flour machines. The conclusion is that the use of grinding and flour machines for rebon shrimp by partners has increased the production capacity by three times and increased the quality of the rebon shrimp paste.
PEMETAAN POSISI KEUNGGULAN EKOWISATA BEE JAY BAKAU RESORT Mochammad Fattah; Candra Adi Intyas; Tiwi Nurjannati Utami; Dwi Sofiati; Kartika Intan Abdillah
Jurnal Penelitian Sosial dan Ekonomi Kehutanan Vol 18, No 2 (2021): Jurnal Penelitian Sosial Ekonomi dan Kehutanan
Publisher : Pusat Penelitian dan Pengembangan Sosial, Ekonomi, Kebijakan dan Perubahan Iklim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jpsek.2021.18.2.129-139

Abstract

Bee Jay Bakau Resort (BJBR) is one of the main tourist destinations in Probolinggo City that utilizes the mangrove ecosystem. The study aims to analyze the advantages position mapping of BJBR. The study uses correlational approach with accidental sampling of 70 respondents. Data were analyzed by using exploratory factor analysis (EFA) and correspondence analysis (CA) with 16 attributes. This study assessed three mangrove ecotourism sites in East Java. The main factors that influence tourists visiting BJBR are tourist attractions, prices, tourism completeness and safety, mangrove preservation, as well as service friendliness. BJBR has tourism advantages in the form of complete facilities and completeness of its attractions. Meanwhile, the advantages of Wonorejo Surabaya mangrove ecotourism are among others: the availability of education related to mangroves and the cleanliness of the facilities. On the other side, The Clungup Mangrove Conservation Malang has the advantages in the form of mangrove conservation, tourism beauty, tourism memories, and tourism safety. BJBR managers need to improve the sustainability of the mangrove forest ecosystem and educational facilities regarding the benefits of mangroves in order to have a positive impact on tourists.
Analisis Nilai Tambah Ikan Layur (Trichiurus savala) Kering di UKM Mawardi Desa Weru, Kecamatan Paciran Kabupaten Lamongan Candra Adi Intyas; Muhammad Firdaus; Abdul Aziz
Prosiding Simposium Nasional Kelautan dan Perikanan Vol. 7 (2020): PROSIDING SIMPOSIUM NASIONAL VII KELAUTAN DAN PERIKANAN UNHAS
Publisher : Fakultas Ilmu Kelautan dan Perikanan (FIKP), Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kabupaten Lamongan memiliki potensi perikanan dengan produksi perikanan menempati urutan teratas di Propinsi Jawa Timur namun belum diikuti dengan peningkatan kesehjateraan nelayan akibat permasahan yang cukup kompleks. Salah satu upaya yang dilakukan keluarga nelayan adalah mengolah hasil tangkapan ikan menjadi ikan kering dengan metode sederhana. Tujuan dari penelitian ini adalah untuk mengetahui berapa nilai tambah yang dihasilkan dari usaha pengolahan ikan kering jenis ikan layur tersebut. Penelitian ini dilaksanakan pada bulan Maret 2020 di pada UKM Mawardi Desa Weru, Kecamatan Paciran, Kabupaten Lamongan. Metode penelitian yang digunakan adalah purposive sampling. Analisis data menggunakan analisis nilai tambah metode Hayami. Analisis Nilai Tambah digunakan untuk mengetahui berapa pertambahan nilai komoditi karena adanya input fungsional yang dilakukan pada komoditi tersebut. Dari hasil penelitian didapatkan bahwa nilai tambah usaha pengolahan ikan layur kering adalah Rp 22.334/kg. Rasio nilai tambah merupakan presentase antara nilai tambah dengan nilai output 62,47% menunjukkan bahwa setiap Rp100 diperoleh nilai tambah ikan layur kering sebesar 62,47. Usaha pengolahan ikan akan memberikan nilai tambah walaupun metode yang digunakan sederhana karena sifat ikan yang mudah busuk lebih baik mengolah menjadi produk setengah jadi atau produk jadi seperti ikan layur keringKata kunci: nilai tambah, ikan layur, ikan kering.
ANALISIS PROFITABILITAS USAHA SATE TAICHAN IKAN DORY (THAIKARY) DI KOTA BOGOR Raditya Hafizhan Syaputra; Candra Adi Intyas
Grouper: Fisheries Scientific Journal Vol 13, No 1 (2022): Grouper : Jurnal Ilmiah Fakultas Perikanan Universitas Islam Lamongan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v13i1.101

Abstract

Indonesia sebagai negara maritim, memiliki keanekaragaman ikan dan produksi ikan yang melimpah. Meskipun produksi ikan melimpah, namun tingkat konsumsi ikan menurun seiring banyaknya daging di pasaran.  Seiring  berkembangnya zaman,  tingkat  konsumsi  ikan  sudah  mulai  turun  seiring  banyaknya  daging  yang beredar  dipasaran. Peneliti merancang produk inovasi sebuah makanan kekinian yaitu, THAIKARY (Sate Taichan ikan dory). Tujuan Praktek Kerja Lapang ini untuk mengetahui dan mendeskripsikan profil THAIKARY, aspek teknis, aspek manajemen, aspek pemasaran, aspek Finansiil, Aspek lingkungan, aspek sosial. metode pelaksanaan yaitu observasi dan dokumentasi dengan data yang didapatkan secara langsung dilapangan dengan pelengkap dokumentasi yang ada. Hasil dari penelitian ini Profil usaha ini mempunyai nama Sate Taichan Ikan Dory (THAIKARY) yang di launching pada bulan Juli 2021. Aspek teknis terdiri dari sarana, prasarana dan proses produksi. Aspek manajemen terdiri dari planning, organizing, actuating dan controlling yang sangat sederhana dikarenakan terbatasnya SDM. Aspek pemasaran terdiri dari penentuan segmentasi pasar yang merupakan pencinta sate taichan didaerah Kota Bogor, target pasarnya adalah anak – anak, remaja hingga dewasa, positioning berfokus pada produk, harga, dan kualitas dari makanannya. Differentiation yaitu bahan dasarnya yang sangat inovasi dari sebuah ikan dory, serta menggunakan penetration pricing. Aspek finansiil terdiri dari permodalan, biaya produksi, penerimaan, Break Even Point (BEP), keuntungan, R/C ratio, Return to Total Capital (RTC). Aspek lingkungannya menggunakan analisis dampak lingkungan (AMDAL) dengan melihat dampak usaha ini bagi lingkungan. Dan aspek sosial dari usaha ini membawa dampak baik bagi masyarakat sekitar.
Sosialisasi Mutu Pada Industri Ikan Layur Kering Mawardi di Desa Weru Kecamatan Paciran Kabupaten Lamongan Jawa Timur Khunaifi Kandias; Candra Adi Intyas
Grouper: Fisheries Scientific Journal Vol 12, No 2 (2021): Grouper : Jurnal Ilmiah Fakultas Perikanan Universitas Islam Lamongan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v12i2.92

Abstract

Pengolahan hasil perikanan Kabupaten Lamongan dikelompokkan menjadi dua berdasarkan skala usahanya, yaitu skala usaha perorangan (rumah tangga) dan usaha pengolahan hasil perikanan skala industri. Usaha pengolahan hasil perikanan di Kabupaten Lamongan pada umumnya masih berskala rumah tangga.. Tujuan dari PKM ini adalah untuk mendeskripsikan ; profil UKM Ikan Kering Mawardi, aspek produksi (aspek teknis, proses produksi  dan analisis profitabilitas), teknis sosialisasi mutu,dan sarana pengembangan mutu UKM Ikan Kering Mawardi. Metode yang digunakan adalah deskriptif kualitatif yaitu meliputi wawancara,observasi dan dokumentasi dengan cara peneliti turun langsung ke lapang. Teknik sampling yang digunakan yaitu purposive sampling dengan narasumber yang sudah ditentukan yaitu Bapak Mawardi. Hasil dari penelitian ini bahwa adanya sosialisasi UKM Ikan Kering Mawardi. bertujuan untuk memberikan pandangan mengenai manajemen pengembangan usaha ditinjau dari aspek produksi dan aspek pemasaran. Sosialisasi memberikan perubahan terhadap UKM Mawardi yaitu pelaku usaha khususnya UKM Mawardi merasa sangat terbantu mengenai pengadaan alat yang dihibahkan oleh program sosialisasi, Pelaku usaha mempunyai wawasan lebih luas mengenai pengendalian mutu, cara pemasaran khususnya media online, dan cara pengemasan produk yang baik dan menarik, serta wawasan mengenai kandungan gizi yang ada di dalam produknya, Meningkatkan harga jual dengan kemasan yang lebih modern dan menarik dan tentu saja higienis. Sementara untuk pengembangan usaha atau peningkatan pendapatan maupun produksi belum bisa dijalankan dikarenakan masih proses untuk memperluas pasar agar produksi tersebut dapat berkembang
Co-Authors Abdul Aziz Agus Tjahjono Arif, Mohammad Erfan Asyifa Anandya Diana Aisyah Dwi Sofiati Dwi Sofiati Indah Dewi Surya Jaisy Aghniarahim Putritamara Kartika Intan Abdillah Khunaifi Kandias Mariyana Sari Mimit - Primyastanto Mochammad Fattah, Mochammad Muhamad Firdaus Muhammad Firdaus Muhammad Firdaus Raditya Hafizhan Syaputra Salma Aulia Umamah Tiwi Nurjannati Utami Yahya Yahya