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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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Pain Management in the Clinical Practice with Non-Pharmacological Therapy Warm Compress: Systematic Review” Junianto, Junianto; Awaludin, Sidik
Indonesian Journal of Global Health Research Vol 7 No 3 (2025): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v7i3.6043

Abstract

Pain is a distressing sensory and emotional experience caused by tissue damage. Pain management can be pharmacological or non-pharmacological, with warm compress therapy as a supportive treatment to reduce pain scores. This study aims to analyse the effectiveness of warm compress therapy in pain management. This Systematic Review includes articles from Science Direct, PubMed, Cochrane Library, and Google Scholar (2014-2024). Article assessment was conducted using the Joanna Briggs Institute instrument, with inclusion criteria based on PICOS: pain patients (P), warm compress intervention (I), control group (C), pain score reduction (O), and RCT studies (S). Based on 10 reviewed articles, warm compress therapy is applied through various methods, including hot compresses, electric heating pads, warm water bags, Chinese herbs, infrared belts, and sterile towels. Besides pain reduction, this therapy improves blood circulation, relaxes muscles, and reduces anxiety. Warm compress therapy is recommended as a non-pharmacological approach to pain management.
Crispy squid product development (Case Study: PT. Cupa-Cupa Snack) Pangandaran Regency Junianto, Junianto; Veronica, Veronica; Anggraeni, Mella; Musthopa, Andrean Alief
Nekton Vol 4 No 2 (2024): October
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v4i2.865

Abstract

PT Cupa-Cupa Snack is a company in Pangandaran that processes fishery products into snack products, one of which is crispy squid. The number of crispy squid producers in Indonesia is a challenge for companies to develop products to produce innovations that suit market needs and maintain competitiveness. The purpose of this study was to analyze the product development carried out by the cupa-cupa snack company. The study was conducted from August to October 2024. The research method used was the survey method, with interview techniques and observations of crispy squid products that were analyzed descriptively and qualitatively. The results showed that the company has developed in various aspects, such as the addition of raw material suppliers from various regions, the use of faster and more modern production equipment and processes, changing the formulation of non-msg additives that are safe for consumption, using quality aluminum foil packaging, increasing flavor variants, and business-to-business marketing that maintains good and consistent digital presence techniques on various social media, such as Instagram, Facebook, and TikTok, to increase market share and company competitiveness.
MARKETING ANALYSIS OF TENGGIRI FISH BASRENG, RANCAEKEK, BANDUNG Junianto, Junianto; Nishfi, Dede; F, Rival; S, Revanza; T, Radhidia
Agripreneur : Jurnal Pertanian Agribisnis Vol. 13 No. 1 (2024): June: Ilmu Pertanian
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/agripreneur.v13i1.5066

Abstract

Basreng are one of the popular processed fish products in Indonesia, known for their savory taste and chewy texture. Micro, small, and medium enterprises (MSMEs) such as "Guligah" Basreng in Rancaekek, Bandung Regency, play a crucial role in local economic development. A comprehensive analysis is needed to understand the potential and challenges of MSMEs in producing and marketing Basreng made from mackerel fish in the area. Basreng has a broad market due to its high nutritional content and delicious taste, making a significant contribution to the regional economy. In this context, research employs quantitative methods with observations and interviews to analyze Basreng enthusiasts in driving MSMEs in Indonesia. The results show that "Guligah" Basreng can sell its products significantly every day, directly contributing to increased employment and serving as a vital factor in local economic development. Thus, Basreng not only emerges as a popular food choice but also holds substantial potential in supporting the growth and sustainability of MSMEs and the local economy.Keywords: Sweet Potato, Variety, Source of Potassium.  
Proses Produksi Benih Ikan Lele Mutiara (Clarias gariepinus) di Balai Benih Ikan Ciparay, Kabupaten Bandung Star Osrin, Butet Mona Moranaga Ringo Ringo; Junianto, Junianto
Jurnal Kelautan dan Perikanan Indonesia Vol 3, No 3: Desember (2023)
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jkpi.v3i3.34988

Abstract

Kegiatan pembenihan merupakan tahap awal dalam tahapan budidaya, tanpa adanya pembenihan maka kegiatan lain (pendederan, pembesaran) tidak dapat dilakukan. Maka, sangat penting untuk dilakukan penelitian cara pembenihan ikan lele Mutiara (Clarias gariepinus) yang baik yang dilakukan di balai yang telah tersertifikasi CPIB. Metode yang digunakan dalam penelitian ini adalah metode partisipatif yaitu dengan cara ikut berpartisipasi serta mengikuti seluruh kegiatan yang dilaksanakan di UPTD Balai Benih Ikan Ciparay. Penelitian dimulai dari persiapan kolam, seleksi induk, pelepasan induk, pemasangan kakaban, pemijiahan, penetasan telur, pemeliharaan larva, pendederan, pemanenan, serta pengemasan. Hasil penelitian didapatkan telur ikan lele mutiara berjumlah 39.200 telur dengan derajat pembuahan (fertilization rate) 87,8%. Telur ikan lele mutiara yang menetas berjumlah 28.600 dengan derajat penetasan telur (hatching rate) 83%. Total benih ikan lele mutiara fase pendederan I sebanyak 22.920 ekor dengan derajat kelulushidupan (survival rate) sebesar 80%.
Scientific Review: Utilization of Market Segmentation in Fish Brain Marketing Rojak, Abdul; Junianto, Junianto
Jurnal Sains dan Teknologi Perikanan Vol 5 No 2 (2025): OKTOBER
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v5i2.2252

Abstract

This study aims to review various studies discussing market segmentation strategies for processed fish cakes in Indonesia. The method used is a qualitative descriptive literature study. A total of five relevant scientific journals were analyzed to review the application of market segmentation in the marketing of fish otak-otak in various regions in Indonesia, covering both urban and rural areas, as well as the upper-middle and lower-middle economic market segments. The results of the review show that geographic and demographic segmentation are the most dominant approaches used, both explicitly and implicitly, in identifying consumer groups, while psychographic and behavioral approaches are still limited. The main conclusion of this review is that the success of fish brain marketing is highly dependent on understanding the local market and specific demographics, followed by innovative product adaptation and promotion to meet the preferences and purchasing behavior of modern consumers. These findings can be the basis for MSMEs to design marketing strategies that are adaptive to local market characteristics and adaptive to changes in modern consumer behavior trends.
The effect of adding nilem fish meat flour (Osteochilus vittatus) on the organoleptic preference level of Kembang Goyang Junianto, Junianto; Humma, Fatbella Alyatul; Hartarto, Dwi; Fadillah, Tiara Siti
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 11: No. 3 (December, 2024)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v11i3.16564

Abstract

Fish flour can be used for both substitution and partial fortification in raw materials such as wheat flour. The addition of nilem fish flour to kembang goyang can affect preference levels due to the resulting variations. This research aims to determine the appropriate level of adding nilem fish flour in making kembang goyang to obtain the most preferred product. This research is experimental research with data analysis using the Friedman test and Bayes test. The addition of nilem fish flour did not significantly affect the appearance and texture of kembang goyang in terms of organoleptic preference level. However, this affects the aroma and taste, where the higher the concentration of nilem fish flour added, the stronger the aroma and taste of kembang goyang.Keywords: Fortification; Kembang Goyang; Nilem Fish Meat Flour
The Production Process of Oysters (Cassostrea gigas) for High Quality Products in the Sakoshi Fishermen's Group, Ako, Japan Az-Zakiy, Muhamad Luthfi; Junianto Junianto
Grouper Vol. 15 No. 2 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i2.265

Abstract

Pacific oysters can be marketed either dead or alive with their shells (karatsuki), which are known for their high quality due to their ability to retain moisture, natural flavor, and luxurious appeal. This study examines the production process of oysters by fishermen in Sakoshi Bay, Ako, utilizing precise methods from cleaning, sorting, storing, to packaging. Observation and interview methods were used to obtain data on the production process. The results show that processing according to standards and the skilled experience of Sakoshi fishermen maintain the quality of the oysters. The combination of modern technology and traditional knowledge provides a competitive advantage. This research emphasizes the importance of proper production methods in maintaining the quality of fishery products and offers insights into best practices that other producers can adopt.
ANALISIS TINGKAT KESEGARAN IKAN BAWAL HITAM (parastromateus niger), NILA (oreochromis niloticus), DAN MUJAIR (oreochromis mossambicus peters) YANG DIPASARKAN DI PASAR CICAHEUM, KOTA BANDUNG Junianto, Junianto; Pratama, Fadlan Yasha; Putri, Febby Andriani; Ramdhani, Muhammad Pratama Ar; Ermawanti, Saskia Aureli; Nirmala, Widia Rizki
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 13 No 2 (2025): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jr.v13i2.7894

Abstract

ABSTRAK Ikan merupakan komoditas pangan yang mudah mengalami penurunan mutu akibat pembusukan. Penelitian ini bertujuan untuk mengetahui tingkat kesegaran Ikan bawal hitam (Parastromateus niger), nila (Oreochromis niloticus), dan mujair (Oreochromis mossambicus Peters) yang dijual di Pasar Cicaheum, Kota Bandung, berdasarkan uji organoleptik. Metode penelitian menggunakan pendekatan deskriptif kuantitatif melalui pengamatan visual terhadap karakteristik fisik ikan, meliputi mata, insang, lendir, daging, bau, dan tekstur pada dua waktu pengamatan, yaitu pukul 07.55 WIB dan 15.03 WIB. Penilaian kesegaran mengacu pada Standar Nasional Indonesia (SNI) 2729:2013 dengan skala 1–9, dimana nilai minimal 7 menunjukkan ikan masih segar. Hasil pengujian menunjukkan bahwa pada pukul 07.55 WIB seluruh jenis ikan masih segar dengan nilai rata-rata di atas 8, namun mengalami penurunan mutu pada pukul 15.03 WIB dengan nilai di bawah standar segar. Temuan ini menegaskan pentingnya pengujian organoleptik sebagai indikator mutu sensorik dalam memastikan ikan yang dipasarkan memenuhi standar kesegaran. Kata Kunci: Bawal laut, Ikan segar, Kesegaran, Pasar cicaheum,Uji organoleptik.
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 PENGEMBANGAN PRODUK KERUPUK IKAN PADA USAHA CIEPOERINDO GROUP DI KABUPATEN CILACAP Junianto, Junianto; Elviana Dian Mustika Sari; Adinda Tri Harlina; Farhan Eka Prasetya
Jurnal Intelek Insan Cendikia Vol. 1 No. 8 (2024): Oktober 2024
Publisher : PT. Intelek Cendikiawan Nusantara

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

Abstract

Pengembangan produk menjadi kunci keberlangsungan usaha dalam menghadapi persaingan yang semakin ketat. Melalui pengembangan produk usaha dapat memperluas pasar baik secara konvensional maupun modern. Cipoerindo Group merupakan salah satu produsen kerupuk ikan yang melakukan pengembangan produk untuk meningkatkan nilai pada produknya. Tujuan penelitian ini adalah menganalisis pengembangan produk yang telah dilakukan oleh industri kerupuk Cipoerindo Group. Metode yang digunakan adalah metode survei dengan cara melakukan studi kasus. Hasil yang diperoleh menunjukkan bahwa Cipoerindo Group telah melakukan pengembangan pada produknya yaitu pengembangan pada bahan baku, alat produksi, bentuk dan kemasan produk, serta teknik pemasaran produk. Semua pengembangan dilakukan berdasarkan ide pemilik usaha dengan melihat kebutuhan konsumen.
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