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All Journal Jurnal AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Microbiology Indonesia OCTOPUS : Jurnal Ilmu Perikanan Local Wisdom : Jurnal Ilmiah Kajian Kearifan Lokal Jurnal Akuatika Indonesia Darussalam Nutrition Journal JFMR (Journal of Fisheries and Marine Research) Acta Aquatica: Aquatic Sciences Journal Jurnal Perikanan Universitas Gadjah Mada MEKANIKA - JURNAL TEKNIK MESIN Jurnal Pertanian Agros Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Ilmu Kelautan Kepulauan JURNAL PENDIDIKAN TAMBUSAI Jurnal Pendidikan Ekonomi (JURKAMI) Asian Journal of Agriculture Jurnal Penyuluhan Perikanan dan Kelautan TAPAK (Teknologi Aplikasi Konstruksi) : Jurnal Program Studi Teknik Sipil Journal of Tropical AgriFood JURNAL PERIKANAN TROPIS Dialektika: Jurnal Ekonomi dan Ilmu Sosial Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Investasi ZIRAA'AH MAJALAH ILMIAH PERTANIAN Grouper: Jurnal Ilmiah Perikanan PAPALELE : Jurnal Penelitian Sosial Ekonomi Perikanan dan Kelautan Indonesian Journal of Global Health research Jurnal Ekonomi Bisnis Dan Industri (EBI) Jurnal Pari Lutjanus Arwana: Jurnal Ilmiah Program Studi Perairan Nekton Jurnal Media Akuakultur Indonesia Jurnal Penelitian Inovatif JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan Agripreneur : Jurnal Pertanian Agribisnis Jurnal Riset Perikanan dan Kelautan Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan Jurnal Ilmu Komputer Dan Informatika CELEBES Agricultural BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) Barakuda 45 Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Indonesian Research Journal on Education Wiratani : Jurnal Ilmiah Agribisnis PharmaCine : Journal of Pharmacy, Medical and Health Science Jurnal Riset Akuntansi Jurnal Pengabdian Inovasi Masyarakat Indonesia Farmers: Journal of Community Services Blantika : Multidisciplinary Journal Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Jurnal Pedagogi Matematika Agrifo: Jurnal Agribisnis Universitas Malikussaleh Jurnal Kelautan dan Perikanan Indonesia Jurnal Intelek Insan Cendikia Jurnal Perikanan Bata Ilyas Educational Management Review Jurnal Pengabdian Kader Bangsa Jurnal Pendidikan Matematika Universitas Lampung Jurnal Ilmiah Manajemen Dan Kewirausahaan
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Journal : Jurnal Perikanan

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Analisis Jaringan Pemasaran Produk Perikanan Dan Dampaknya Terhadap Pendapatan Pembudidaya Ikan Di Waduk Darma Kabupaten Kuningan Dede Nishfi; Junianto Junianto
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1235

Abstract

This study analyzes the marketing network of fishery products and its impact on fish farmers' income in Darma Reservoir, Kuningan Regency. The reservoir is a significant center for freshwater aquaculture in West Java, yet fish farmers face challenges such as price fluctuations, limited market access, and uneven marketing margins. A qualitative approach was employed through participatory observation and in-depth interviews with fish farmers, traders, and stakeholders. The study identified three main marketing patterns: direct sales to consumers, sales through collectors and retailers, and longer chains involving wholesalers. The most influential factors affecting farmers' income are business scale and market access. The efficiency of marketing networks significantly impacts income. The study recommends strategies such as institutional strengthening, development of market information systems, product diversification, quality improvement, and broader market access facilitation to enhance fish farmers' welfare
Peningkatan Produktivitas Udang Vaname Di Kolam Bundar Dengan Sistem Bioflok (Telaah Pustaka) Gitri Maudy; Junianto Junianto
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1239

Abstract

Vannamei shrimp is one of the commodities with high economic value. The increasing market demand for vannamei shrimp presents a significant opportunity for Indonesia. The high demand for vannamei shrimp aquaculture production necessitates the implementation of efficient and environmentally friendly farming technologies. One such technology is the Biofloc system. The application of the biofloc system in round ponds can enhance the growth and survival rates of vannamei shrimp. This method employs a literature review approach, analyzing both national and international journals accessed through online platforms like Google Scholar. The literature review was conducted in September 2024. The benefits of applying biofloc technology in vannamei shrimp farming in round ponds include increased productivity and growth of the shrimp.
THE EFFECT OF CARRAGEENAN FLOUR ADDITION ON THE PREFERENCE LEVEL OF RED TILAPIA (Oreochromis niloticus) ROLADE Danella, Amanda Puspa; Junianto, Junianto; Maulina, Ine; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1118

Abstract

Fishery product diversification refers to the variety of processed fishery products. One of the fishery commodities that can be used as a raw material for diversification products is red tilapia. Red tilapia meat can be used as a raw material for making roulade.  This research aims to determine the optimal percentage of carrageenan flour addition in the production of red tilapia fish rolls to yield the most preferred product by panelists. The study was conducted at the Fishery Product Processing Laboratory of Building 2, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The research method employed was experimental, with four treatments of carrageenan flour addition: 0%, 0.75%, 1%, and 1.25%. The observed parameters were the preference levels for red tilapia fish rolls from all treatments, consisting of appearance, aroma, taste, and texture preferences. Preference level observations were conducted through assessments by 20 semi-trained panelists. Research results indicate that the 1% carrageenan flour addition was most preferred by panelists, with average preference scores for appearance (6.5), aroma (6.6), taste (7.1), and texture (7.6).
THE EFFECT OF TILAPIA FISH SKIN COLLAGEN ADDITION LEVEL ON THE PHYSICAL-CHEMICAL QUALITY OF BODY CREAM Pramesti, Adriana Putri; Junianto, Junianto; Herawati, Heti; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1332

Abstract

An alternate raw material for the production of collagen is the skin of tilapia fish, which is a fishery waste. As a naturally occurring humectant that helps to keep skin moisture, collagen is frequently found in cosmetic goods like body cream. The goal of this study is to ascertain the ideal amount of tilapia skin collagen to add in order to produce body cream with the best physico-chemical quality. This work employed an experimental approach using a complete randomized design (CRD) that included five replications and four treatments of increasing the collagen concentration of tilapia skin: 0%, 3%, 3.5%, and 4%. Cream pH, cream homogeneity, cream spreadability, and cream wetness were among the parameters measured. While the cream's pH, spreadability, and moisture were statistically parametrically assessed using analysis of variance (ANOVA), the homogeneity of the cream was analyzed descriptively and compared. The study's findings indicated that 4% was the ideal amount of tilapia skin collagen to add to the cream. Cream containing 4% collagen from tilapia fish skin has uniform properties, a pH of 6.08, a spreadability of 5.88 cm, and the greatest moisture percentage of 68.7%.
The VARIATIONS IN THE ADDITION OF SNAKEHEAD FISH (Channa striata) FLOUR ON THE LEVEL OF FAVORABILITY AND NUTRITIONAL PROFILE OF VELVET BEAN TEMPEH Syauqibik, Achmad; Junianto, Junianto; Fitrianto, Nur; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1484

Abstract

This research utilizes the potential of snakehead fish (Channa striata) rich in albumin (62.9%) and essential nutrients for functional food development. Snakehead fish has superior nutritional value with 25.2% protein, important minerals such as calcium and phosphorus, and essential amino acids that play roles in growth and immune system. The effort to diversify snakehead fish processing into flour and its fortification into velvet bean (Mucuna pruriens) tempeh was carried out to increase nutritional value and consumer acceptance. The research employed an experimental method with 4 treatments of snakehead fish meat flour addition: 0% (TB0), 8.5% (TB1), 9.5% (TB2), and 10.5% (TB3). Parameters tested included organoleptic properties and proximate analysis. Results showed formula TB2 (9.5%) obtained the highest alternative value (6.58) with 39.34% protein content, 13.89% fat, 8.90% moisture, 2.43% ash, and 43.10% carbohydrate. Compared to control, the addition of snakehead fish flour increased protein content by 8.49% and decreased fat content by 5.39%. It can be concluded that the fortification of 9.5% snakehead fish flour produced velvet bean tempeh with the highest organoleptic acceptance and successfully utilized local food ingredients to produce highly nutritious functional food acceptable to consumers.
Ar ARTIKEL REVIEW, KEUNGGULAN PROTEIN IKAN DIBANDINGKAN PROTEIN NON IKAN LAINNYA Junianto, Junianto; Syauqibik, Achmad
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1533

Abstract

Protein is an essential macronutrient component in fulfilling human nutritional needs. Fish asa source of animal protein has unique nutritional characteristics that make it a potential high-quality food source. This study aims to review the advantages of fish protein compared to non-fish protein through a systematic review method. Data collection used the Google Chromesearch engine with keywords fish protein, advantages of fish protein, and non-fish protein on30 literature published from 2014-2025. Furthermore, the data were analyzed descriptivelycomparative. The review results show that fish protein content (19.9-58.8%) is higher than non-fish protein (1.59-19.76%), with tilapia and snakehead fish leading (58.8% and 53.17%). Theamino acid profile of fish is also superior, indicated by the presence of tryptophan in snakeheadfish (0.13%) and striped snakehead (0.14%) which is not detected in non-fish sources. Seahorseshows significant advantages in arginine content (3.55%), valine (3.38%), leucine (4.22%), andlysine (6.8%). It can be concluded that fish protein is superior to non-fish protein, both in termsof quantity and quality, making it an excellent source of animal protein for fulfilling humannutritional needs.Key words: Amino Acid, Animal Protein, Fish, Nutritional Composition, Protein
PENGARUH PENAMBAHAN TEPUNG DAGING IKAN NILA TERHADAP TINGKAT KESUKAAN KUE TELUR GABUS Anggreini, Diyah Ayu; Junianto, Junianto; Rostika, Rita; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1571

Abstract

Increasing the protein content in Cork Egg Cake can be done by adding tilapia meat flour. This study aims to determine the best percentage of tilapia meat flour addition in making cork egg cake to produce the most preferred product and determine the proximate composition or nutritional profile of the most preferred cork egg cake product. The method used is an experimental method, namely making cork egg cake with different levels of tilapia meat flour addition, consisting of four treatments (0%; 7.5%; 10%; and 12.5%) with 20 semi-trained panelists as replicates to determine the level of panelist preference for cork egg cake. The parameters observed were hedonic test and chemical test. The most preferred addition of tilapia meat flour to the cork egg cake was the 10% treatment with an average value of appearance 8.4; texture 7.8; aroma 7.8; taste 8.1. The resulting proximate test is 3.90% moisture content; 1.56% ash content; 8.52% protein content; 26.21% fat content; and 59.81% carbohydrate content. Key words: Fish Meat Flour, Cork Egg Cake, Favorability, Proximate Test
Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Solihah, Rif'atus; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Kue semprit adalah salah satu kue kering yang banyak disukai oleh masyarakat karena memiliki rasa yang manis dan tekstur yang renyah. Inovasi dalam pengolahan kue semprit dapat dilakukan dengan menambahkan bahan pangan lain, salah satunya tepung daging ikan patin. Penambahan bahan tersebut diharapkan memberikan variasi rasa dan karakteristik sensori yang berbeda. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan tepung daging ikan patin terhadap tingkat kesukaan kue semprit, serta untuk menentukan persentase penambahan yang paling disukai. Metode yang digunakan dalam penelitian ini adalah metode eksperimental, dengan empat variasi perlakuan penambahan tepung daging ikan patin, yaitu: 0%, 2,5%, 5%, dan 7,5%. Parameter yang diamati dalam penelitian ini meliputi uji hedonik yang mencakup aspek warna, aroma, rasa, dan tekstur. Data hasil pengujian dianalisis menggunakan metode statistik non-parametrik, yaitu Uji Freidman. Berdasarkan hasil analisis, kue semprit dengan penambahan tepung daging ikan patin sebesar 5% memperoleh tingkat kesukaan tertinggi, dengan skor warna 7, aroma 9, tekstur 9, rasa 9, dan nilai alternatif 8,68. Berdasarkan hasil tersebut, disarankan penggunaan tepung daging ikan patin pada kisaran 2,5-5% dalam pembuatan kue semprit untuk mempertahankan daya terima konsumen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Putri, Dinda Lestari; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1659

Abstract

Ikan patin merupakan sumber protein hewani yang potensial guna memperbaiki kandungan gizi dalam produk pangan, seperti roti bagelen yang diketahui memiliki kandungan protein relatif rendah. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung daging ikan patin terhadap karakteristik organoleptik roti bagelen serta menentukan perlakuan terbaik berdasarkan metode Bayes. Dalam penelitian ini diterapkan metode eksperimental dengan 4 perlakuan (0%; 2,5%; 5%; dan 7,5%) dan parameter yang diamati dalam riset ini yaitu kenampakan, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Friedman dan metode Bayes. Hasil penelitian menunjukkan bahwa penambahan tepung daging ikan patin berpengaruh nyata terhadap aroma dan rasa (p<0,05), namun tidak berpengaruh nyata terhadap kenampakan dan tekstur (p>0,05). Perlakuan terbaik diperoleh pada penambahan 5% tepung daging ikan patin yang menghasilkan nilai tingkat kesukaan tertinggi pada semua parameter yaitu kenampakan (8,0), aroma (7,9), rasa (8,4), dan tekstur (7,5). Hasil analisis menggunakan metode Bayes menunjukkan bahwa rasa memiliki bobot kriteria tertinggi yaitu 0,55 dalam menentukan daya terima panelis terhadap roti bagelen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Rahayu, Wanda Sri; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1662

Abstract

Striped catfish meat flour contains a valuable source of protein that can be utilized as an additive in the production of baked goods such as macaron shell. This study aims to determine the right amount of addition of striped catfish meat flour (Pangasius hypophthalmus) in making macaron shell so as to produce the most preferred product. This research was conducted from December 2024 to May 2025 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Fishery Product Processing Laboratory, Building 2 FPIK Unpad, and Laboratory Services UPTD Testing and Application of Quality of Fishery Products Cirebon. The method used in this study is an experimental method, namely the manufacture of macaron shell which is given the addition of striped catfish meat flour with 4 different addition treatments (0%, 2.5%, 5% and 7.5%) with 25 semi trained panelists as replicates to determine the level of panelist preference for macaron shell.
Co-Authors A, Ghanialy Abdul Rojak, Abdul Adinda Tri Harlina Aditya Fikri Purnama Agustiani, Weni Eka Ahmad Y, Fathan Ahmadi, M. Fauzie Al Afifah, Luthfiah Al Falah, Ihza Zakaria Ali Mahmudi Alika, Raj Surya Almunadiya, Sithra Anggraeni, Mella Anggreini, Diyah Ayu Anrose, Zahrah Alifia Ghaida Ansyar, Lailancika Aprian, Aprian Arhab, Rizka Wachida Arnessa, Hilda Atik Nur Latifah Atik Nurhasanah Atik Wahyuni Atikah Nurhayati Atmojo, Sigit Bekti Atriyani, Yeti Aufa, Indrawan Aulia Andhikawati Aulia, Indi Mega Ayi Yustiati Az Zakiy, Muhamad Luthfi Az-Zakiy, Muhamad Luthfi Azizah, Zahra Azka Layalia Asandri Banafsaj, Khansa Bazri, Muhammad Budiasih Wahyuntari Cahya, Eki Cahyaningtyas Rahma Cuandra, Fendy Damayanti, Yohana Danella, Amanda Puspa Darmawan, Hendry Dede Nishfi Dewanti, Lantun Paraditha Dewi, Lilis Sukma Diana, Ratna Nurcahaya Dwi C, Angga Edward, Ganda Dodi Elviana Dian Mustika Sari Emma Rochima Ermawanti, Saskia Aureli Erna Winansih, Erna Evi Liviawaty F, Rival Fadillah, Tiara Siti Falah, Rizki Farhan Eka Prasetya Farhan Valindra Apda Farhansyah, Muhammad Fathurohman, Raqil Gilang Fauzan, Fathan Febriana, Nisrina Febrianti, Risma Melati Fiqliriyadhi, Muhammad Fausta Firanida, Sinta Firdaus, Muh Wildanul Firdaus, Nasywa Tsabita Fitriana, Shilfana Fitrianto, Nur Fonda, Aulia Fortuna, Friyona Dewi Gebyka, Rifka Dela Gitri Maudy Gunawan, Nesya Putri Hafel, Aulia Putri Kapsari Hafizha, Nazla Liyana Hakim, Aldi Handaka, Asep Agus Hanifa, Faiza Hartarto, Dwi Hasibuan, Linda Naomi Herman, Roffi Grandiosa Hermawan, Milano Triansyah Heti Herawati Hidayat, Syamsuddin Hidayati, Salmaa Ishma Humma, Fatbella Alyatul Hurhaeni, Hani Husnandina, Fajrin Audy Ibnu Dwi Buwono Iis Rostini Indra Nurardiansyah Ine Maulina Ine Maulina IRPAN IRPAN, IRPAN Iskandar Iskandar Izza Mahdiana Apriliani Johan Wahyudi, Johan Junianto, Junianto Junianto Juwito Juwito Kanna, Iskandar Keikanurhanifah G, Diwan Keysa Alia Zatifa Khalilah, Jasmine Kiki Haetami Kiki Haetami kusumah, Tiranti damayanti Lantun Paradhita Dewanti Lavintanza, Mayang Cariesta Lina Karlina Lisa Desanti Lorenza, Anggy M.A, Abshar Maharani, Annisa Nur Majida, Lamiera Marsha Malita, Malita Marpaung, Edward Alvonco Maudy, Gitri Maulida, Meida Meisani, Isni Meylinda Cahya Maulina Miranda, Esta Mufidah, Shabrina Ainun Muhamad Fauzan Muhammad Zoelva Dyazhari Azriel Muhikun, Bahrun Musthopa, Andrean Alief Nabil Fathi Muyassar Nadariani, Nadariani nanang nanang Nasrunnisa, Ayuni Nevi Widyawati Nihe, Fadhlu Razaaq Nirmala, Widia Rizki Nishfi, Dede Noprisson, Handrie Novaliana, Rona Nieki Nur Asiah Nurhaliza, Rida Pamuji, Ginanjar Permana, Rizki Yusran Pramesti, Adriana Putri Prameswari, Rhiana Pramita, Rensalia Pratama, Fadlan Yasha Pratiwy, Fittrie Meyllianawaty Puspita, Meyla Putra, M Zidan Putri, Dinda Lestari Putri, Febby Andriani Putri, Ismi Nabila Putri, Larasari Qadri, Rizni Aulia Rahayu, Wanda Sri Ramadan, Rizki Yudha Ramadhan, Katon Ramadhan, Katon Agung Ramdhani, Muhammad Pratama Ar Rani Pratiwi, Rani Rena Rena Respati Wikantiyoso Reza, Mohamad Rita Rostika Rizka Wachida Arhab Rizki, Muhammad Novandisya Rusky Intan Pratama S, Rara Suci S, Revanza Saefuramdhan, Arifikriyana Salsabila, Reza Santoso, Cyntia Florentiana Sari, Marita Eka Sartikasari, Dewi Astuti Savitri, Viola Adriany Setyaji, Tristan Eka Shojikana, Muhamad Seikei Sidik Awaludin Sigar, Yosia Petersen Siringoringo, Butet Mona Moranaga Ringo Ringo Star Osrin Siswa Setyahadi Solihah, Rif'atus Srilestari, Rosalia Niniek Star Osrin, Butet Mona Moranaga Ringo Ringo Subadyo, A. Tutut Sugiharto, Fuad Tri Sukendi Sukendi Sumadhijono, Pramoda Agung Suniyyah Azmi Surahmat, Reanita Juhaeriah Syah, Alliya Syauqibi, Achmad Syauqibik, Achmad T, Radhidia Tina, Tina VERONICA VERONICA Viola, Ilva W, Shabilla Putri Wahyudi, Rizki Agustri Wijayanto, Rahmat Wildah, Halyda Aulia Yuli Andriani Yulisa, Vira Azhari Yuningsih, Yuyun Yusuf, Muhammad Ismail Yusuf Zakira, Hanna Zatifa, Keysa Alia Zidan Fachriza Adya Nugraha Zidni, Irfan Zulfiqor Meetrand