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All Journal Jurnal AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Microbiology Indonesia 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 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 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 Jurnal Ekonomi Bisnis Dan Industri (EBI) Jurnal Pari Lutjanus 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 Jurnal Riset Akuntansi Jurnal Pengabdian Inovasi Masyarakat Indonesia Farmers: Journal of Community Services Blantika : Multidisciplinary Journal 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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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
ANALISIS NILAI TAMBAH DAN PEMASARAN PRODUK UMKM BANDENG PRESTO SHANUM 86 KIARACONDONG, BANDUNG Junianto, Junianto; Puspita, Meyla; Arnessa, Hilda; Syah, Alliya; Bazri, Muhammad
Agripreneur : Jurnal Pertanian Agribisnis Vol. 14 No. 1 (2025): June: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v14i1.6332

Abstract

Micro, Small and Medium Enterprises (MSMEs) play an important role in increasing the added value of products and absorbing labor. One of the MSMEs engaged in milkfish processing in Bandung is Bandeng Presto Shanum 86, which has been operating since 2022 and utilizes various digital platforms in its marketing.  This study aims to analyze the added value and marketing characteristics of the Shanum 86 Presto Milkfish product. The method used in the study is the survey method. The research parameters are the analysis of the added value of milkfish processed into presto milkfish. Other parameters are the marketing characteristics of presto milkfish products which include marketing design, product design, price design, promotion design, distribution/location design, and consumer analysis. Data were obtained by interviewing presto milkfish business owners. Data related to added value were analyzed using the Hayami method. Data related to marketing characteristics were analyzed descriptively. The results of the study showed that the added value ratio of milkfish processed into presto milkfish carried out by UMKM Presto Shanum 86 was 23.46%, categorized as moderate. The target consumers are the middle to upper market, especially families, traditional culinary lovers, resellers, as well as employees, and students. Marketing challenges include limited access for consumers who rely on physical stores, but opportunities are open with the expansion of the reseller network and increased digital marketing. The competitive advantage of Shanum 86 Presto Milkfish lies in its soft bones, distinctive taste, and shrimp paste chili sauce. Marketing design focuses on product design, price, promotion, and distribution.
Extraction of Collagen from Kedukang Fish Bone (Hexanematichthys sagor) at Various Concentrations of Acetic Acid Solution Veronica, Veronica; Junianto, Junianto; Aulia Andhikawati; Emma Rochima
Grouper Vol. 16 No. 1 (2025): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v16i1.319

Abstract

The bones of kedukang fish, a by-product of jambal roti production in Pangandaran, have the potential to be a source of collagen. Collagen extraction can be done chemically using acetic acid solution. The extraction process is declared effective if it produces optimal collagen yield. This study aims to determine the best acetic acid concentration in producing optimal collagen yield. The research was conducted from December 2024 to February 2025 at the Tropical Marine Fisheries Laboratory and Central Laboratory of Padjadjaran University and the Center for Testing and Application of Fishery Product Quality (BP2MHP) Semarang. The method used was experimental method, namely the difference in acetic acid concentration in collagen extraction with three treatments (0.5 M; 0.75 M; and 1 M). Parameters observed included yield, physicochemical characteristics and functional groups of collagen from the best treatment. Based on the results, 1 M acetic acid concentration treatment was the best treatment with a yield value of 34.62% ± 1.31. The characteristics of collagen produced include moisture content of 9.507%, ash content of 2.60%, protein content of 64.91% and pH 6.94. FTIR results showed collagen identified Amide A at the absorption peak of 3404 cm-¹, Amide I at the absorption peak of 1698.40 cm-¹ and 1636.98 cm-¹, Amide II at the absorption peak of 1546.40 cm-¹ and Amide III at the absorption peak of 1230.36 cm-¹.
Karakteristik Organoleptik Produk Krim dari Berbagai Formulasi Penambahan Konsentrasi Kolagen Kulit Ikan Nila Junianto, Junianto; Pramesti, Adriana Putri
Lutjanus Vol 30 No 1 (2025): Lutjanus Edisi Juni
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/jlpp.v30i1.931

Abstract

Fish skin waste is one of the alternatives that can be used as raw materials for making collagen. Collagen has been widely used in the cosmetic industry. One of the cosmetics that utilizes collagen is cream. This study aims to determine the organoleptic characteristics of cream products from various formulations of added concentrations of fish skin collagen. This research was conducted experimentally consisting of two stages, namely cream making and organoleptic testing. The cream was made with four different treatments, namely the addition of tilapia skin collagen concentrations of 0%, 3%, 3.5%, and 4%. Organoleptic testing was analyzed statistically non-parametrically using the Friedman test and continued with a multiple comparison test. Based on the results of the study, namely the organoleptic characteristics of the selected cream products based on considerations of the preferred appearance of color, aroma and texture obtained from the treatment of adding a concentration of fish skin collagen of 3.5%. The level of preference for the appearance, color and texture of the cream obtained from the treatment of adding a concentration of fish skin collagen of 3.5% was not significantly different from the cream obtained from the treatment of adding a concentration of fish skin collagen of 4%. The level of preference for the aroma of the cream obtained from the treatment of adding a concentration of fish skin collagen of 3.5% was not significantly different from the cream obtained from the treatment of adding a concentration of fish skin collagen of 0%. The level of preference for the appearance, color and texture of the cream that was most preferred was obtained from the treatment of adding a concentration of fish skin collagen of 4% while the level of preference for the aroma that was most preferred was obtained from the treatment of adding a concentration of fish skin collagen of 0%. The results of this study are expected to be an innovation in the development of safe and halal cream products.
Identification Of Freshness Level Of Mackerel (Rastrelliger Kanagurta) In Tanjungsari Market, Sumedang Regency. Junianto, Junianto; Muhikun, Bahrun; Sigar, Yosia Petersen; Hanifa, Faiza; Putra, M Zidan; kusumah, Tiranti damayanti
Jurnal Media Akuakultur Indonesia Vol 5 No 2 (2025): Indonesian Journal of Aquaculture Medium
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/mediaakuakultur.v5i2.7156

Abstract

Fresh fish or wet fish is fish that has not been or is not preserved with anythingexcept simply cooled with ice. Fish is said to have maximum freshness if its properties arestill the same as live fish, both in appearance, taste, and texture. The level of freshness offish can be identified or assessed organoleptically. Human senses are instruments used inVolume 5, Number 2, June 2025https://journal.unram.ac.id/index.php/jmai/index. E-ISSN : 2798-055331organoleptic tests, which include sight, smell, taste, touch and hearing. This study aims todetermine the level of freshness of mackerel and fresh fish at Tanjung Sari Marketorganoleptically. This research method is by taking mackerel samples and at 10.00 WIB,then its freshness is identified qualitatively through organoleptic observations. Samplingwas carried out on May 20, 2025. Organoleptic assessment is the most widely usedmethod in determining signs of fish freshness because it is easier and faster to do, doesnot require a lot of equipment, and does not require a laboratory. Subjective(organoleptic) determination of fish quality decline is carried out using a score sheet thathas been set by the National Standardization Agency SNI 01-2346-2006 (BSN 2006) andusing 5 (five) panelists. The parameters observed are the condition of the eyes, gills,mucus, meat, odor, and texture. For organoleptic observations, a detailed assessment (seethe score sheet table) is carried out on the fish in the range of values 1 to 9. In theorganoleptic testing of test fish sold in retail by traders at Tanjungsari market, the valuesobtained ranged from 7-8, which means that the fish still has good quality and meets therequirements set by SNI (2006), namely the standard for fresh fish for organoleptictesting, which is a minimum of 7.
ANALISIS NILAI TAMBAH DAN KARAKTERISTIK PEMASARAN IKAN ASIN JAMBAL ROTI Junianto, Junianto; Azizah, Zahra; Hurhaeni, Hani; Permana, Rizki Yusran
WIRATANI Vol 8, No 1 (2025): Juni 2025
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/wiratani.v8i1.535

Abstract

Level of Likeness of Sausages Based on Type of Demersal Fish Junianto, Junianto; Hafizha, Nazla Liyana; Falah, Rizki; Pamuji, Ginanjar
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.35410

Abstract

Processing fish meat as soon as possible is very important to increase its added value. The demand for processed fish products that is currently increasing is fish sausages. This research aims to determine the appropriate type of demersal fish meat as the main ingredient for making sausages based on the level of organoleptic preference. The research method used was experimental with a completely randomized trial design with three treatments. The three treatments are fish meat, pomfret, snapper and grouper meat.  The fish sausages obtained from the three treatments were observed for their level of preference for appearance, aroma, texture and taste.  The data obtained were analyzed using non-parametric statistics, the Friedman test and the multiple compression test. The Bayes method was used to determine the selected treatment. The results showed that the level of preference for the appearance, aroma, texture and taste of fish sausages was not influenced by the type of demersal fish meat used. Fish sausages made from snapper fish are preferred over sausages made from grouper or pomfret fish. The snapper sausage has a favorite level in the category of appearance, aroma, texture and taste. The average value of appearance favorability is 7.13 with a favorability percentage of 79.3%.   The average value of aroma preference level is 6.20 with a percentage preference level of 68.9%. The average value for texture preference level is 7.13 with a percentage preference level of 79.3%. The average value of taste preference level is 6.86 with a percentage preference level of 76.3%.
TASTE LEVEL OF FISH DRUMSTICK “DRAGON FEET” MADE FROM LARGE PELAGIC FISH MEAT Junianto, Junianto; Gunawan, Nesya Putri; Damayanti, Yohana; Wijayanto, Rahmat
Aqusains: Jurnal Ilmu Perikanan dan Sumberdaya Perairan Vol. 13 No. 1 (2024): November 2024
Publisher : Jurusan Perikanan dan Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/aqs.v13i1.p1605-1618

Abstract

The vast potential of Indonesia's seas makes fish a vital food source, contributing significantly to food availability in the country. Among the commonly caught species are large pelagic fish, such as tuna, skipjack tuna, and mackerel. To diversify processed fish products, large pelagic fish are transformed into innovative products, including "dragon's foot" products. This research aimed to identify the most suitable type of large pelagic fish meat for producing the most preferred dragon's foot product. The study employed an experimental method with three treatments based on the type of fish meat used: tuna, mackerel, and skipjack. The resulting dragon's foot products were evaluated for appearance, aroma, texture, and taste preferences by 15 semi-trained panelists. Statistical analysis was performed using the non-parametric Friedman test and paired comparison test, while the Bayes method was applied to determine the optimal treatment. The results revealed that the meat of large pelagic fish—specifically tuna, mackerel, and skipjack—serves as the primary ingredient in making dragon's foot products. Among these, the dragon's foot products made from tuna meat were the most favored by the panelists.Keywords: Bayes method, non-parametric analysis, product preference, sensory evaluation.
Analisis Pengembangan Produk Olahan Perikanan pada Industri Dimsum: Studi Kasus pada Dimsum Boss Junianto, Junianto; Viola, Ilva; Majida, Lamiera Marsha; Lavintanza, Mayang Cariesta
Bhakti Persada Jurnal Aplikasi IPTEKS Vol. 11 No. 1 (2025): Mei (2025): Bhakti Persada Jurnal Aplikasi IPTEKS
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v11i1.32-37

Abstract

Pengembangan produk merupakan proses inovatif yang bertujuan menghasilkan, menyempurnakan, dan memasarkan produk yang kompetitif. Penelitian ini bertujuan mengidentifikasi strategi pengembangan produk olahan perikanan pada Dimsum Boss melalui evaluasi preferensi konsumen, daya saing produk, dan peluang pasar. Data dikumpulkan melalui survei lapangan berupa wawancara dengan karyawan dan observasi produk. Dimsum Boss, yang awalnya menawarkan 10 menu dasar, kini memiliki variasi dimsum kukus dan goreng berbahan dasar seafood, seperti tuna, udang, dan kepiting. Menu andalannya mencakup Siemay Paket A (non-seafood), Siemay Paket B (seafood), serta varian unik seperti Nori Dimsum, Hakau, dan Tahta Tertinggi. Dimsum Boss juga menghadirkan inovasi seperti sushi fusion dan dimsum mentai. Seiring waktu, kemasan produk berevolusi dari mika ke kotak modern untuk memenuhi aspek estetika dan fungsi. Pemasaran dilakukan melalui 13 cabang, e-commerce, dan media sosial seperti Instagram, TikTok, dan Facebook, yang efektif menjangkau pasar lebih luas.
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 Anggy Lorenza 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 Aufa, Indrawan Aulia Andhikawati Aulia Fonda Aulia, Indi Mega Ayi Yustiati 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 Diana, Ratna Nurcahaya Dwi C, Angga Elviana Dian Mustika Sari Emma Rochima Ermawanti, Saskia Aureli Erna Winansih, Erna Esta Miranda 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 Firanida, Sinta Firdaus, Nasywa Tsabita Fis'ari Damayanti Fitriana, Shilfana Fitrianto, Nur Fittrie Meyllianawaty Pratiwy Gitri Maudy Gunawan, Nesya Putri Hafel, Aulia Putri Kapsari Hafizha, Nazla Liyana Hakim, Aldi Handaka, Asep Agus Hanifa, Faiza Hartarto, Dwi Hasibuan, Linda Naomi Hermawan, Milano Triansyah Heti Herawati heti herawati Hidayat, Syamsuddin Hidayati, Salmaa Ishma Humma, Fatbella Alyatul Hurhaeni, Hani Husnandina, Fajrin Audy Ibnu Dwi Buwono Iis Rostini Indra Nurardiansyah 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 kusumah, Tiranti damayanti Lantun Paradhita Dewanti Larasari Putri Lavintanza, Mayang Cariesta Lilis Sukma Dewi Lina Karlina Lisa Desanti M.A, Abshar Maharani, Annisa Nur Majida, Lamiera Marsha Malita Malita Marita Eka Sari Marpaung, Edward Alvonco Maudy, Gitri Maulida, Meida Mega Fatimah Rosana Meisani, Isni Meylinda Cahya Maulina Mufidah, Shabrina Ainun Muh Wildanul Firdaus Muhamad Fauzan Muhammad Zoelva Dyazhari Azriel Muhikun, Bahrun Musthopa, Andrean Alief Nabil Fathi Muyassar Nadariani, Nadariani nanang nanang Nanda Helisa Nasrunnisa, Ayuni Nevi Widyawati Nirmala, Widia Rizki Nishfi, Dede Noprisson, Handrie Nur Asiah Nurhaliza, Rida Pamuji, Ginanjar Permana, Rizki Yusran Pramesti, Adriana Putri Prameswari, Rhiana Pratama, Fadlan Yasha Puspita, Meyla Putra, M Zidan Putri, Dinda Lestari Putri, Febby Andriani Putri, Ismi Nabila Qadri, Rizni Aulia Rahayu, Wanda Sri Ramadan, Rizki Yudha Ramadhan, Katon Ramadhan, Katon Agung Ramdhani, Muhammad Pratama Ar Rani Pratiwi, Rani Rara Suci S Rena Rena Rensalia Pramita Respati Wikantiyoso Reza, Mohamad Rifka Dela Gebyka Rita Rostika Rizka Wachida Arhab Rizki Agustri Wahyudi Rizki, Muhammad Novandisya Roffi Grandiosa Herman Rusky Intan Pratama S, Revanza Saefuramdhan, Arifikriyana Salsabila, Reza Setyaji, Tristan Eka Shabilla Putri W Shojikana, Muhamad Seikei 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 Wijayanto, Rahmat Wildah, Halyda Aulia Yeti Atriyani Yulisa, Vira Azhari Yusuf, Muhammad Ismail Yusuf Zahidah Hasan Zakira, Hanna Zatifa, Keysa Alia Zidan Fachriza Adya Nugraha Zidni, Irfan Zulfiqor Meetrand