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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 JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan 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
JUNIANTO JUNIANTO
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Ulasan Ilmiah Proses Fermentasi Peda: Definisi, Langkah Pengolahan, Peran Garam, serta Mikroorganisme yang Berperan Al Afifah, Luthfiah; Junianto, Junianto
Lutjanus Vol 29 No 2 (2024): Lutjanus Edisi Desember
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v29i2.907

Abstract

Fermentasi adalah teknik pengolahan makanan yang telah lama digunakan dan dianggap sebagai metode ekonomis untuk memperpanjang masa simpan serta meningkatkan kualitas produk. Penelitian ini merupakan studi kualitatif dengan pendekatan studi kepustakaan yang meneliti ikan peda, produk olahan perikanan yang dibuat dari ikan segar melalui proses fermentasi dengan penambahan garam. Garam berfungsi untuk mengendalikan pertumbuhan bakteri pembusuk dan juga bertindak sebagai pengawet. Ikan kembung (Scomber sp.) adalah jenis ikan yang paling sering digunakan dalam proses ini. Beberapa jenis bakteri asam laktat (BAL) yang terisolasi dari ikan peda termasuk L. plantarum, L. curvatus, L. murinus, dan S. thermophilus. Penelitian ini memberikan wawasan tentang metode fermentasi dan peran penting garam dalam pengolahan ikan peda. Penelitian ini memberikan wawasan tentang metode fermentasi peda, bakteri yang berperan dalam prose fermentasi, dan peran penting garam dalam pengolahan ikan peda.
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%.
ANALISIS NILAI TAMBAH PRODUK OLAHAN IKAN LELE OLEH UMKM MANG NCUN DI KOTA BANDUNG Junianto Junianto; Atik Nur Latifah; Nabil Fathi Muyassar; Nevi Widyawati; Rizka Wachida Arhab
Agros Journal of Agriculture Science Vol 26, No 2 (2024): Edisi Juli
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i2.4674

Abstract

This study aims to analyze the added value of catfish processing at MSME Mang Ncun. This study was conducted in March 2024 in Ganjar Sabar Village, Nagreg District, Bandung Regency. The method used is a case study method with a purposive sampling method. The types of data used are primary data and secondary data. Primary data were obtained from interviews with business founders. Secondary data were obtained from the Bandung Regency Food and Fisheries Service, as well as literature studies related to this research. The data were analyzed descriptively quantitatively to measure the overall components of added value that could answer the research objectives. The analysis method used to calculate added value is the Hayami method. The research results show that the added value generated from processed catfish products creates an added value of IDR 178,000/kg, the ratio of added value to product value is 58%. This shows that the catfish processing business at MSME Mang Ncun in Nagreg District, Bandung Regency provides high added value.
The effect of the level of addition of lemuru fish meat flour on the organoleptic favorability of peanut rempeyek Junianto, Junianto; Hermawan, Milano Triansyah; Cahya, Eki; Mufidah, Shabrina Ainun
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 6 No 2: November 2024
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v6i2.2609

Abstract

Lemuru fish meal can be used as an additional ingredient or supplement in peanut brittle products.  This research aims to determine the level of organoleptic preference for peanut brittle from various levels of addition of lemuru fish meat flour.  The research method used was experimental with 4 treatments, namely A. level of addition of lemuru fish meal 0% of rice flour, B. level of addition of lemuru fish meal 2.5% of rice flour, C. level of addition of lemuru fish meal 5% from rice flour and D. the level of addition of lemuru fish meat flour is 7.5% of rice flour.  The peanut brittle obtained from each treatment was observed for its organoleptic preference level which included appearance, aroma, texture and taste.  Organoleptic preference level testing was carried out using a hedonic test by 15 semi-trained panelists.  The data obtained were analyzed using the Friedman test and multiple comparison test.  The Bayes method was used to determine the best treatment.  The results of the research showed that the level of addition of lemuru fish meat flour only affected the level of preference for the taste of peanut brittle produced.  The most popular peanut brittle is obtained from lemuru fish meat without adding flour.  The next favorite in order is peanut brittle which is obtained from the addition of fish meal at 2.5%, 5% and 7.5%.
Architecture of Soko Wolu Traditional House in Dusun Cemorosewu - Magetan Wahyudi, Johan; Wikantiyoso, Respati; Junianto, Junianto
Local Wisdom Jurnal Ilmiah Kajian Kearifan Lokal Vol. 10 No. 1 (2018): Januari 2018
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/lw.v10i1.2660

Abstract

Traditional houses in Indonesia have become silent witnesses of how life in the past wascarried out and its influence on the order of life of the people at that time. Likewise with thetraditional Javanese houses of the community of dusun Cemorosewu - Magetan, which havethe characteristics and functionally have specific aims and objectives that influence the processof establishing the building. This study is expected to provide a benefit in the form of thedevelopment of knowledge related to traditional houses in general which can be applied inbuilding architecture. The method used in this writing is descriptive method with non randomsampling technique, which is purposive sampling (purposive sampling technique).From the discussion, it can be seen that the traditional house in dusun Cemorosewu only hastwo clusters, namely griya wingking with dhapur limasan and griya pawon with dhapurkampong where griya pawon is always on the left either the wingking house faces north orsouth. The supporting structure of the roof of the house is supported by 8 (eight) poles so thatit is often referred to as omah soko wolu. Walls are made of split stone and zinc roofing andthere are still cooking stoves that use fuel from firewood along with complementary componentssuch as pogo and sigiran and roof openings in an effort to remove smoke. DOI: https://doi.org/10.26905/lw.v10i1.2660
Studi Ekologis Dalam Perencanaan Rumah Tinggal Di Nganjuk Juwito, Juwito; Junianto, Junianto; Winansih, Erna
Local Wisdom Jurnal Ilmiah Kajian Kearifan Lokal Vol. 10 No. 2 (2018): Juli 2018
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/lw.v10i2.2683

Abstract

To accommodate the daily activities of a small family, efforts are needed to present are presentative residence. harmony with nature, humans, and the built-in environment, sustainably and sustainably is the Start Point. The ‘Ecological Architecture’ approach in planning the Residence in Nganjuk is chosen as the guiding line. The basic thing is whether there is an alignment between the architectural concept and the end result of his work. This research methodology uses descriptive and literature studies. this research attempts to analyze the design work with the concept of ecological architecture, based on the theory of ecological architecture from (Heinz Frick., 2006). The results of this study indicate that this Residence is a small example of the application of ‘Ecological Architecture’.The parameters can be seen from Adjusting design work to the environment, maintaining environmental resources, saving natural energy sources, utilizing natural resources around the area for building systems, both related to building materials and for building utilities. Implement 4R (reduce, reuse, recycle, repair) on the material used. the type of material that can be returned to nature in accordance with the cycle. with a building orientation pattern (east-west) to dominant vista facing north-south to become the center of sensing into the interior layout along with the parks and water spots. DOI: https://doi.org/10.26905/lw.v10i2.2683
Revitalization Concept Patirtan Sites as a Sustainable Spiritual Tourism in Malang, East Java Junianto, Junianto; Srilestari, Rosalia Niniek; Subadyo, A. Tutut
Local Wisdom Jurnal Ilmiah Kajian Kearifan Lokal Vol. 11 No. 2 (2019): July 2019
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/lw.v11i2.2954

Abstract

The Patirtan site is a legacy of the ancient Singhasari kingdom in Malang, has a high historical value. The existence of the Patirtan site is related to the source of holy water (amerta), and is considered sacred by the community. The use and development of the Patirtan site has tended to be partial and contrary to the concept of conservation. The revitalization of Patirtan site in Malang is the use of historical heritage in the form of bathing pools, for religious self-cleaning activities. Spiritual tourism activities, as a form of human relations with God, through traditional rituals, occur at the sites of temples and Patirtan in Malang, East Java. Spiritual tourism actors in several Patirtan sites in the Malang region are the preserver of the Nusantara culture, originating from Java and Bali. This revitalization study, carried out by descriptive method, through fact-finding with proper interpretation of people's attitudes, people's spiritual behavior and phenomena on the Patirtan site. There are three cases of Patirtan site in Malang, which is quite significant to be used as a spiritual tourism destination, namely Sumberawan Temple, Patirtan Watugede and Widodaren water source. Through historical studies, exploring ritual activities at Patirtan sites in Malang, then analyzing the physical character and function of Patirtan's sites, the concept of revitalization was then formulated. DOI: https://doi.org/10.26905/lw.v11i2.2954
ANALISIS STRATEGI DAN PENGGUNAAN ERP DALAM MANAJEMEN RANTAI PASOKAN WALMART Qadri, Rizni Aulia; Cuandra, Fendy; Tina, Tina; Darmawan, Hendry; Junianto, Junianto; Rena, Rena
Bata Ilyas Educational Management Review Vol. 2 No. 1 (2022): January - June
Publisher : Sekolah Tinggi Ilmu Ekonomi Amkop Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37531/biemr.v2i1.157

Abstract

Salah satu perusahaan ritel terbesar di dunia yang berasal dari Amerika Serikat yaitu Walmart (NYSE:WMT) memiliki keunggulan kompetitif dimana salah satunya adalah pada manajemen rantai pasokan perusahaan. Pada penulisan ini, akan membahas tentang peran sistem ERP dan manajemen rantai pasokan pada perusahaan Walmart yang kemudian dikaitkan dengan teori keresponsifan rantai pasokan. Walmart memiliki manajemen rantai pasokan yang efisien dan efektif berkat strategi dan teknologi yang diimplementasikan dalam rantai pasokan perusahaan
Pemanfaatan Media Sosial Sebagai Media Publikasi oleh Humas Direktorat Jenderal Pengawasan Sumber Daya Kelautan dan Perikanan Ansyar, Lailancika; Junianto, Junianto
Blantika: Multidisciplinary Journal Vol. 2 No. 2 (2023): Reguler Issue
Publisher : PT. Publikasiku Academic Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57096/blantika.v2i2.84

Abstract

Pemanfaatan media sosial sebagai alat komunikasi dalam pemerintahan telah menjadi fenomena penting dalam era digital. Penelitian ini menginvestigasi praktik pemanfaatan media sosial oleh Humas Direktorat Jenderal Pengawasan Sumber Daya Kelautan dan Perikanan (DJPSDKP). Tujuan utama penelitian ini adalah untuk mengevaluasi efektivitas penggunaan media sosial oleh DJPSDKP dalam berkomunikasi dengan masyarakat dan pemangku kepentingan. Metode penelitian yang digunakan adalah analisis konten media sosial DJPSDKP, wawancara dengan staf Humas DJPSDKP, dan survei kepada pengikut media sosial DJPSDKP. Hasil penelitian menunjukkan bahwa DJPSDKP telah berhasil memanfaatkan media sosial untuk meningkatkan transparansi, memfasilitasi partisipasi publik, dan memperluas jangkauan informasi mereka kepada masyarakat. Meskipun telah mencapai banyak keberhasilan, penelitian ini juga mengidentifikasi potensi untuk evaluasi lebih lanjut terkait dampak media sosial terhadap citra dan persepsi DJPSDKP. Temuan penelitian ini dapat menjadi panduan berharga bagi lembaga pemerintah serupa dalam memaksimalkan potensi media sosial sebagai alat komunikasi yang efektif.
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 Ardytiandi, Rifky 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 Tamamul Lail, Dede Nishfi 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