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All Journal Media Teknologi Hasil Perikanan Torani Journal of Fisheries and Marine Science CIRCUIT: Jurnal Ilmiah Pendidikan Teknik Elektro Jurnal Penelitian Pendidikan IPA (JPPIPA) KACANEGARA Jurnal Pengabdian pada Masyarakat Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Zona Laut : Jurnal Inovasi Sains dan Teknologi Kelautan Jurnal Bluefin Fisheries Jurnal Airaha Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Geografi LIngkungan Tropik (Journal of Geography of Tropical Environments) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Soeprijadi, Liliek
Politecnic Of Maritime And Fisheries Karawang
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Design The Intersection of Upstream Search Data Accuracy With Downstream Traceability Fisheries Business in Indonesia Soedrijanto, Angky; Istiqomah, Titis; Soeprijadi, Liliek
Torani Journal of Fisheries and Marine Science VOLUME 5 NOMOR 1, DESEMBER 2021
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v5i1.18647

Abstract

Fisheries business actors in Indonesia have different backgrounds in knowledge, education, social and psychology. This diversity creates obstacles to the application of traceability of Indonesian fishery products, so that they lack competitiveness in the international market. The research aims to find some simple schemes that are easily understood by Indonesian fisheries businesses to implement traceability extensively. Descriptive research method. Data were obtained from terrestrial surveys and interviews with business actors spread across various fishery centers in East Java, since 2015 until now. The results of the observations are arranged in a simple matrix to find the suitability of the behavior of the design business actors at each observation point. The results of the analysis show that: the commitment and consistency of the fisheries businessman is largely determined by the factors of knowledge, education, social, and psychology respectively. Knowledge is the best aspect of power to create the drafting of search data; because this aspect turns out to be 'forced' to 'understand' by all parties doing business. The design of the accuracy of the meeting point of upstream search data with downstream traceability can be realized through the dissemination of knowledge in a simple and applicable manner continuously, extending to all lines and implanted to consumers from an early age. The weak implementation of traceability in Indonesia is caused by the lack of consumer understanding of the importance of search data; which has a strong impact on suppliers to "ignore" the implementation of traceability for local products.
Penerapan Good Manufacturing Practice (Gmp) Dan Sanitation Standar Operating Procedure (Ssop) Pada Proses Pengolahan Tekwan Ikan Tenggiri (Scomberomorus guttatus) Piasari, Roza; Soeprijadi, Liliek; Saputra, Rahmad Surya Hadi
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 2 Nomor 1 Tahun 2025
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v2i1.15342

Abstract

Penerapan Good Manufacturing Practice (Gmp) Dan Sanitation Standar Operating Procedure (Ssop) Pada Proses Pengolahan Tekwan Ikan Tenggiri (Scomberomorus guttatus) Roza Piasari1), Liliek Soeprijadi2), Rahmad Surya Hadi Saputra3) 1, Teknik Pengolahan Produk Perikanan, Politeknik Kelautan dan Perikanan Karawang ABSTRAKPenelitian ini bertujuan untuk mengkaji penerapan Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada proses pengolahan tekwan ikan tenggiri (Scomberomorus guttatus) di UMKM X. Subjek dalam penelitian ini adalah perusahaan pengolahan makanan laut yang memproduksi tekwan ikan tenggiri, sedangkan objek yang diteliti adalah penerapan GMP dan SSOP dalam proses produksi tekwan. Metode penelitian yang digunakan adalah pendekatan kualitatif deskriptif dengan observasi langsung terhadap proses produksi, wawancara dengan petigas terkait, serta analisis dokumentasi yang ada. Hasil penelitian menunjukkan bahwa perusahaan sudah menerapkan Sebagian besar prinsip GMP dan SSOP, namun terdapat beberapa area yang perlu diperbaiki, seperti pengawasan terhadap kebersihan alat dan sanitasi ruangan produksi yang masih kurang optimal. Kesimpulan dari penelitian ini adalah bahwa meskipun penerapan GMP dan SSOP telah dilaksanakan dengan baik, masih terdapat kekurangan yang perlu diperbaiki untuk meningkatkan kualitas dan keamanan produk. Perusahaan disarankan untuk lebih meningkatkan pengawasan dan pelatihan kepada karyawan dalam menjaga kebersihan dan sanitasi selama proses produksi.
Pelatihan diversifikasi olahan produk perikanan berbahan tetelan Ikan Patin Saputra, Rahmad Surya Hadi; Napitupulu, Romaulli Juliana; Soeprijadi, Liliek; Panjaitan, Pola Sabar Tomohon; Tanjung, Anasri; Mukhaimin, Iman; Soeharso, Agusta Putri Balqis Linda
KACANEGARA Jurnal Pengabdian pada Masyarakat Vol 8, No 4 (2025): November
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/kacanegara.v8i4.2902

Abstract

Kabupaten Karawang memiliki potensi perikanan yang menjanjikan, terutama dalam budidaya ikan patin. Namun, limbah tetelan ikan patin yang dihasilkan seringkali tidak dimanfaatkan secara optimal, sehingga menimbulkan masalah lingkungan dan pemborosan sumber daya. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan nilai tambah tetelan ikan patin melalui pelatihan pengolahan produk bernilai ekonomi, seperti nugget dan otak-otak. Metode yang digunakan adalah Participatory Rural Appraisal (PRA), yang melibatkan partisipasi aktif masyarakat dalam proses pelatihan. Kegiatan ini dilaksanakan di Desa Tambak Sari, Karawang, dengan sasaran utama kelompok wanita nelayan. Hasil evaluasi pelatihan diversifikasi Olahan Produk Perikanan Berbahan Tetelan Ikan Patin,  menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta, dengan rata-rata nilai pengetahuan meningkat dari 60 (sebelum pelatihan) menjadi 90 (setelah pelatihan). Selain itu, peserta juga mampu mempraktikkan pembuatan nugget dan otak-otak secara mandiri, serta memahami pentingnya standar keamanan pangan dan strategi pemasaran. Dengan demikian, pemanfaatan tetelan ikan patin sebagai bahan baku produk olahan bernilai tambah dapat berkontribusi pada pengurangan limbah, peningkatan pendapatan, dan pemberdayaan ekonomi masyarakat lokal.
Design and Build Seawater Temperature and pH Measuring Equipment Microcontroller-Based Pasaribu, Roberto Patar; Roni Sewiko; Iftinan Nabila; Ismail, R.Moh; Soeprijadi, Liliek
Circuit: Jurnal Ilmiah Pendidikan Teknik Elektro Vol. 9 No. 2 (2025)
Publisher : PTE FTK UIN Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/gtxp8937

Abstract

The quality of water in a body of water has a very important role in supporting the survival and sustainability of the organisms that live in it. One of the important indicators of seawater quality is the physical and chemical parameters, including seawater temperature and pH. Temperature is a measure of the energy of molecular movement that plays a crucial role in regulating biological processes and the distribution of organisms. Meanwhile, variations in pH values can cause changes and imbalances in CO₂ levels that may endanger marine ecosystems. The purpose of this research is to design and develop a microcontroller-based seawater temperature and pH measuring device using a DS18B20 temperature sensor and a 4502C pH sensor. The results show that the device can detect water quality parameters in real time with an average accuracy of 99% when compared to standard measuring instruments. This research concludes that the designed device is effective, reliable, and easy to use for monitoring seawater quality. The implication of this study is that it can provide a low-cost and practical solution for environmental monitoring, support sustainable marine resource management, and be further developed into an integrated system for wider applications.
PROCESSING AND FOOD SAFETY OF WHOLE CLEAN CUTTLEFISH (Sepia sp.) FROZEN WITH THE IMPLEMENTATION OF GMP AND SSOP Panjaitan, Pola S. T.; Saputra, Sandy; Saputra, Rahmad Surya Hadi; Soeprijadi, Liliek
Jurnal Perikanan Unram Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1488

Abstract

Indonesia has significant aquatic resource potential, especially in its marine waters. One of its leading fishery products is cuttlefish, which is abundant in Indonesian waters. This study aims to examine the characteristics of frozen Whole Clean Cuttlefish processed in accordance with Good Manufacturing Practices (GMP) and the Standard Sanitation Operating Procedure (SSOP). The implementation of GMP and SSOP is essential to ensure the quality and safety of fishery products, as fish-based products are highly perishable. Therefore, improving food safety standards is necessary to maintain the quality of frozen Whole Clean Cuttlefish for consumers.
The Effect of Different Processing Techniques of Beefsteak with Eel (Monopterus Albus) Raw Materials Adi, Catur Pramono; Panjaitan, Pola S.T.; Marleni, Novita Rizki; Soeprijadi, Liliek
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.14066

Abstract

One of the techniques commonly used to produce beefsteak is high temperature processing techniques. Research purposes; making eel steaks with different concentrations of eel meat, knowing the effect of processing techniques by grilling and steaming on eel steaks, testing the sensory quality, chemical quality and microbiological quality of eel steaks. The selection of eel raw materials is intended to utilize eel which contains high nutritional value and to increase its added value. The results of the research show that the organoleptic test results for fresh eel are so that the raw material can be said to be suitable. The results of the hedonic test for the highest appearance were sample C with a value of 6.81; The highest aroma value in sample C was 6.71; the highest taste score is D with a score of 6.76; and the texture got the highest score in sample C with a score of 6.71. It can be seen that sample C has a superior value in the hedonic test. The highest protein chemical test results were in sample C at 11.85%, the highest fat content in sample C was 3.33%, the lowest ash content in sample A was 2.39%, and the highest water content in sample A was 60.76%. It can be seen that the chemical tests that have sufficient nutritional value are samples C and A. Meanwhile, vitamin A has a good value for the steaming processing technique, namely 0.38.
Strategy for Developing Religious Ecotourism in Coastal Areas and Mangrove Forests Ismail, R. Moh.; Abidin, Muhammad Zaihafiz Zainal; Soeprijadi, Liliek; Perdana, Randiki Gusti; Sulastri, Sri
PELAGICUS Volume 5 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i1.14061

Abstract

Coastal areas with mangrove forests are a natural landscape that has a unique environmental tone. In the past, this coastal area was a landing place for traders and religious leaders to preach. Developing this area into religious ecotourism is an economic potential that should be grown from integrated marine space management with sustainable exploration of coastal resources. The research aims to develop implementation strategy stages for the development of religious ecotourism in coastal areas and mangrove forests in the Southeast Asia region. Descriptive research with a qualitative approach. Data was obtained from cross-information between researchers at four different locations. Each researcher obtained empirical data from interviews and direct observations in the field. The implementation strategy was prepared using SWOT-BSC analysis with a combination of weightings, where each researcher reported the two most important aspects in the implementation feasibility approach based on observations at each of their nearest residential locations. Collaborative research provides general results that contain a compilation of different strategies. Aspects of the religious approach and aspects of revitalizing the role of coastal communities and indigenous communities are the main things that must be prioritized from the start to realize religious ecotourism so that it becomes a leading tourist destination in an area.
Studi Pengolahan Nugget Ikan Tenggiri (Scombridae Commerson) Skala Rumah Tangga Aripudin, Aripudin; Panjaitan, Pola Sabar Tumohom; Soeprijadi, Liliek; Sebayang, Elvi A.
PELAGICUS Volume 2 Nomor 3 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i3.10391

Abstract

ABSTRAKIkan tenggiri (Scombridae commerson) mengandung omega-3 yang berperan dalam pembentukan sel saraf otak anak-anak. Ikan tenggiri memiliki nilai ekonomis tinggi yang dapat diolah menjadi produk nugget yang disukai oleh berbagai kalangan baik anak-anak dan orang dewasa. Pada proses pengolahan nugget ikan tenggiri dengan penambahan bahan tambahan dapat menjadikan produk nugget yang bertekstur kenyal. Bahan baku yang digunakan dilakukan pengujian organoleptik untuk mengetahui kualitas mutunya agar pada akhirnya dapat dihasilkan produk nugget yang memenuhi standar dan layak dikonsumsi oleh masyarakat. Pada pengujian organoleptik terhadap bahan baku diperoleh nilai rata rata 7,8 sehingga ikan tenggiri yang digunakan dalam pembuatan nugget layak dan memenuhi standar. Pada tahapan proses pembuatan nugget diperoleh rendemen yang berbeda pada setiap perlakuannya mulai dari penerimaan bahan baku sampai dengan pelumuran tepung panir sebagai salah satu bahan tambahan yang digunakan. Terhadap hasil akhir olahan produk nugget ikan tenggiri dilakukan pengujian sensori dengan hasil rata-rata 8 yang artinya layak untuk di konsumsi.ABSTRACT Mackerel (Scombridae commerson) contains omega-3 which plays a role in the formation of children's brain nerve cells. Mackerel has a high economic value that can be processed into nuggets that are favored by various groups, both children and adults. In the process of processing mackerel fish nuggets with the addition of additional ingredients, it can make nugget products that have a chewy texture. The raw materials used are carried out by organoleptic testing to determine the quality so that in the end it can produce nugget products that meet the standards and are suitable for consumption by the public. In organoleptic testing of raw materials, an average value of 7.8 was obtained so that the mackerel used in making nuggets was feasible and met the standards. At the stage of the process of making nuggets, different yields were obtained for each treatment, starting from receiving raw materials to coating breadcrumbs as one of the additional ingredients used. The final result of processed mackerel fish nuggets was carried out by sensory testing with an average result of 8 which means it is suitable for consumption.
Strategi Pengembangan Produk Rumput Laut (Gracilarria sp) Sebagai Beras Analog Soeprijadi, Liliek; Soedrijanto, Angky
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 1 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v1i1.15159

Abstract

Karbohidrat menjadi kebutuhan pokok pangan manusia. Perkembangan kawasan perkotaan yang pesat mengikis lahan pertanian yang subur beralih fungsi menjadi berbagai fasilitas umum. Mengembangkan beras analog dari rumput laut merupakan kebutuhan mendasar untuk men substitusi kebutuhan beras dari dalam negeri. Kawasan pesisir yang sangat luas di Indonesia merupakan penyangga lumbung pangan untuk menjaga ketersediaan bahan pangan berkelanjutan. Penelitian bertujuan menemukan wujud strategi implementasi mengembangkan kawasan pesisir sebagai penghasil beras analog dari rumput laut. Metode penelitian deskriptif dengan pendekatan kombinasi kualitatif dan kuantitatif. Data penelitian diperoleh dari pengamatan empiris pada beberapa kawasan pesisir di pulau Jawa, serta melakukan wawancara langsung dengan masyarakat pembudidaya rumput laut. Data diolah dengan pendekatan aritmetika sederhana, sedangkan strategi implementasi disusun dari hasil analisis regresi dan korelasi dikombinasikan dengan deskripsi pada diagram jaring laba-laba. Hasil penelitian menunjukkan bahwa hilirisasi produk rumput laut menjadi inovasi dan motivasi utama yang harus didorong Pemerintah kepada masyarakat pesisir untuk menghasilkan bahan pangan utama pengganti beras dari rumput laut demi menjaga stabilitas ketahanan pangan.
Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos) Panjaitan, Pola Sabar Tumohom; Mukhaimin, Iman; Ratnaningtyas, Susi; Soeprijadi, Liliek; Wulansari, Devi
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.33016

Abstract

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification of processed products from milkfish, such as pindang (fish brine) and soft bone milkfish, is considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people to consume this highly nutritious commodity is to process it into fish galantine. Milkfish galantine is processed with the basic ingredients of milkfish, bread flour, and eggs that are seasoned then molded and processed at high temperatures. The process of making milkfish galantine includes preparing milkfish as raw materials, scaling and gutting the fish, mincing the milkfish meat, mixing it with other ingredients, molding, and processing. Fish galantine is generally made through high-temperature processing, such as roasting and steaming. Different high-temperature processing techniques can affect the quality of fish galantine. Therefore, this research aimed to assess the effect of milkfish composition and different high-temperature processing techniques: roasting and steaming. The different milkfish galantine formulations in this research were made by giving different proportions of minced milkfish meat as treatments: 5%, 10%, and 15%. After that, galantines were processed by steaming. Furthermore, the formulation with the highest hedonic scale score was duplicated by processing using the roasting technique. The results of the four treatments were then tested for proximate composition, vitamins, and minerals. The results of the hedonic evaluation of milkfish galantines processed by steaming showed that milkfish galantine with 15% fish meat proportion had the highest score. The test results showed that the addition of milkfish meat caused significant differences in water, ash, total fat, carbohydrate, protein, and potassium contents. In addition, the processing technique also caused significant differences in all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting
Co-Authors Abidin, Muhammad Zaihafiz Zainal Adi, Catur Pramono Anasri, Anasri Aripudin Aripudin Aripudin, Aripudin Asep Irwan Cahyani, Fahtia Dwi Chrisoetanto P. Pattirane Dian Sutono Dita Dwi Ambarwati Firman Agus Firman Agus H. H, Firman Agus Iftinan Nabila Indri yanni Ismail, R. Moh. Ismail, R.Moh Istiqomah, Titis Lilis Ambarwati Marleni, Novita Rizki Moch Farid Wadji Mukhaimin, Imam Mukhaimin, Iman Mukti Ali Napitupulu, Romauli Juliana Napitupulu, Romaulli Juliana Panjaitan, Pola S. T. Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tomohon Panjaitan, Pola Sabar Tumohom Panjaitan, Pola Sabar Tumohon Panjaitan, Tina F.C. Pasaribu, Roberto Patar Perdana, Randiki Gusti Piasari, Roza Pola S.T. Panjaitan Pola Sabar Tumohon Panjaitan Rachma, Sasya Karina Rahmad Surya Hadi Saputra RATNANINGTYAS, SUSI Reva Fiani Rina, Dede Riyan Nata Riza Rizkiah Rizkiah, Riza Roni Sewiko SANDY SAPUTRA Saputra, Rahmad Surya Hadi Sebayang, Elvi A. Sewiko Sewiko Sikumbang, Mohammad Nuril Akbar Soedrijanto, Angky Soeharso, Agusta Putri Balqis Linda Sri Sulastri Tanjung, Anasri Wulansari, Devi yanni, Indri