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All Journal Media Teknologi Hasil Perikanan Rekayasa Mesin Jurnal Perikanan dan Kelautan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Sosial Ekonomi Kelautan dan Perikanan Leuit, Journal of Local Food Security PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT (SNPPM) UNIVERSITAS MUHAMMADIYAH METRO Jurnal Perikanan
Aris Munandar
Universitas Sultan Ageng Tirtayasa
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences

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ANALISIS PENENTUAN LOKASI BASIS PERIKANAN TERI DAN JALUR PEMASARANNYA DI PROVINSI BANTEN Ririn Irnawati; Dini Surilayani; Adi Susanto; Ani Rahmawati; Aris Munandar; Ratu Sari; Hery Sutrawan Nurdin
Jurnal Sosial Ekonomi Kelautan dan Perikanan Vol 15, No 2 (2020): Desember 2020
Publisher : Balai Besar Riset Sosial Eonomi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jsekp.v15i2.7989

Abstract

Provinsi Banten memiliki lokasi yang strategis dan potensi sumber daya ikan yang besar. Salah satu jenis sumber daya ikan yang produksinya cukup tinggi dan memiliki nilai ekonomis tinggi adalah ikan teri. Produksi ikan teri di Provinsi Banten pada tahun 2015 berkisar 6.474,5 ton atau sebesar 28% dari produksi ikan pelagis kecil dan 14% dari produksi total ikan laut. Jumlah produksi ikan teri yang cukup tinggi ini dapat bermanfaat untuk mendukung pengembangan dan pembangunan daerah maupun nasional. Penelitian ini bertujuan untuk menentukan lokasi basis perikanan teri dan memetakan jalur pemasarannya di Provinsi Banten. Penelitian dilakukan di Kabupaten Pandeglang, Kabupaten Lebak, Kabupaten Tangerang, Kabupaten Serang, Kota Serang dan Kota Cilegon, dari Februari hingga November 2017. Penelitian dilakukan dengan menggunakan metode survei dan skoring terhadap kriteria yang ditetapkan. Data jalur pemasaran ikan teri dianalisis secara deskriptif. Berdasarkan hasil skoring, lokasi potensial basis perikanan teri di Provinsi Banten adalah Pandeglang, Kab. Serang, Kota Serang dan Kota Cilegon. Berdasarkan nilai LQ, Kabupaten Pandeglang bukan merupakan wilayah basis produksi teri. Namun, berdasarkan hasil survei diperoleh data dan informasi bahwa pusat pendaratan dan pengolahan teri dengan volume produksi tinggi dan kontinu sepanjang tahun berada di sepanjang pesisir Selat Sunda yaitu mulai dari Kecamatan Panimbang, Citeureup hingga Sumur. Jalur distribusi pemasaran ikan teri yang terdapat di Banten adalah jenis saluran tingkat dua dan saluran tingkat tiga. Saluran tingkat dua yaitu produsen-pengepul-pengecer-konsumen, mempunyai dua perantara penjualan. Pada pasar konsumen, mereka merupakan grosir atau pedagang besar dan sekaligus pengecer. Saluran tingkat tiga terdiri dari produsen-pengepul-pengecer-distributor-konsumen yang mempunyai tiga perantara penjualan.Title: Analysis of Determining the Base Location of Anchovy Fisheries and its Marketing Distribution in The Banten ProvinceBanten has strategic location and abundant fisheries resources. The anchovy is one of the largest fish resources in terms of production and economic value. Its production came out to about 3,972.1 tons or 22.2% of small pelagic fish production and 14% of total marine fish production. The production of anchovy is highly beneficial to support both regional and national development. This research aimed at mapping potential location of anchovy and its marketing line in Banten Province. The research was conducted at Pandeglang Regency, Lebak Regency, Tangerang Regency, Serang Regency, Serang and Cilegon from February to November 2017 with survey and scoring method. Data regarding the marketing channel of anchovy were analyzed descriptively. The scoring results showed that the potential location of anchovy fisheries in Banten Province were based in Pandeglang, Serang Regency, Serang and Cilegon. Based on LQ value, Pandeglang Regency was not an anchovy production base area. However, the survey resulted in a data and information that the anchovy landing and processing center with high and continuous production volumes throughout the year were located along the Sunda Strait strating from Panimbang, Citerureup to Sumur subdistrict. Marketing distribution channel for anchovy in Banten were second level and third level channels. The second tier channel were producer-wholesaler-retailer-consumer which has two seller. In the consumer market, they were wholesalers and retailers. The third tier channel consisted of producer-wholesaler-retailer-distributor-consumer who had three sales intermediaries.
Karakteristik Nata de Seaweed dengan Perbedaan Konsentrasi Rumput Laut Gracilaria sp. Siti Rohmah; Aris Munandar; Dini Surilayani
Media Teknologi Hasil Perikanan Vol. 10 No. 3 (2022)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.10.3.2022.41413

Abstract

Nata is a final product from the fermentation process that used Acetobacter xylinum bacteria which produces cellulose that has chewy texture, white color and resembles a gel. These bacteria can grow and thrive in media containing a carbon source. Seaweed contains carbohydrates that can be used as a carbon source for the growth of Acetobacter xylinum bacteria. The aimed of this study was to determine the optimum concentration of Gracilaria sp. and its effect on the characteristics of nata de seaweed product. The experimental design used in this study was completely randomized design with four treatments and two replications. The treatment level was various concentration of the filtrate of Gracilaria sp. namely PO (0% of Gracilaria and 3% of Kappaphycus alvarezii), PA (2% of Gracilaria sp.), PB (3% of Gracilaria sp.),and PC (4% of Gracilaria sp.). The chemical and physical data were analyzed using analysis of variance (ANOVA) at 5% significance level and further analyze using the Least Significant Difference (LSD). Meanwhile, the hedonic test data was analyzed using Kruskal Wallis non-parametric statistical test. The present study suggested that the best concentration of nata de seaweed was found in PC treatment (4% of Gracilaria sp.) with 88.95% moisture content, 1.52% of total sugar, 0.47% of crude fiber, 38.67% yield, 6.75 mm of thickness, 1.25 mm of springiness, 5.30 of appearance score, 5.90 of texture score,  4.70 of aroma score and 5.07 of taste score.Keyword:     fermentation, Gracilaria sp., nata de seaweed, sensory, physicochemical Nata merupakan produk yang dihasilkan dari proses fermentasi dengan bantuan bakteri Acetobacter xylinum yang menghasilkan selulosa dengan tekstur kenyal, berwarna putih dan menyerupai gel. Bakteri ini dapat tumbuh dan berkembang apabila nutrisi yang dibutuhkan cukup, seperti karbon. Sumber karbon dapat diperoleh dari gula alami seperti sukrosa dan fruktosa. Media yang digunakan dalam pembuatan nata adalah media yang mengandung karbohidrat sebagai sumber nutrisi bakteri A. xylinum. Rumput laut mengandung karbohidrat yang cukup tinggi sehingga dapat digunakan sebagai sumber karbon bagi pertumbuhan bakteri tersebut. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal perbedaan konsentrasi filtrat rumput laut Gracilaria sp. yang terdiri atas empat taraf yaitu PO (Penggunaan filtrat rumput laut Kappaphycus alvarezii 3%), PA (Penggunaan filtrat rumput laut Gracilaria sp. 2%), PB (Penggunaan filtrat rumput laut Gracilaria sp. 3%), dan PC (Penggunaan filtrat rumput laut Gracilaria sp. 4%) dengan masing-masing dilakukan dua kali ulangan. Data analisis kimia dan fisik yang diperoleh kemudian dianalisis secara statistik menggunakan analisis varian (ANOVA) dengan taraf uji 5% dan dilanjutkan menggunakan uji lanjut Beda Nyata Terkecil (BNT). Sedangkan untuk data uji hedonik akan dianalisis menggunakan uji statistik non parametrik Kruskal Wallis. Perlakuan terbaik pada penelitian ini adalah perlakuan PC (4% Gracilaria sp.) dengan nilai kadar air 88,95%, total gula 1,52%, serat kasar 0,47%, rendemen 38,67%, ketebalan 6,75 mm, kekenyalan 1,25 mm, kenampakan 5,40, tekstur 5,90, aroma 4,70 dan rasa 5,07.Kata kunci:  fermentasi, Gracilaria sp., nata de seaweed, sensori, fisikokimia
KARAKTERISASI KITOSAN KOMBINASI CANGKANG KERANG HIJAU (Perna viridis) DAN CANGKANG RAJUNGAN (Portunus pelagicus) ASAL BANTEN, INDONESIA Rifki Prayoga Aditia; Ginanjar Pratama; Aris Munandar; Dini Surilayani; Sakinah Haryati; Julian Alifka Rizky; Afifah Nurazizatul Hasanah; Bhatara Ayi Meata; Devi Faustine Elvina Nuryadin
Jurnal Perikanan dan Kelautan Vol 12, No 2 (2022)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v12i2.17085

Abstract

Green mussel shells (Perna viridis) and crab shells (Portunus pelagicus) have not been optimally utilized. It’s can be used as chitosan. Chitosan from green mussels has a low degree of deacetylation, so it needs to be combined with crab shells in its manufacture. The aims of this study were to characterize and determine the best combination of raw materials for making chitosan from green mussel shells and crab shells. The method in this study used a completely randomized design with triplicate. The treatment in this study was a combination of raw materials from green mussel shells and crab shells, which were 100:0; 75:25; 50:50% (w/w). The results of this study showed that the combination of green mussel shells and crab shells 50:50% (w/w) resulted the best characterization of chitosan with a yield 12.56%, water content 7.55%, ash content 1.59%, degree of deacetylation 73.96% and viscosity of 279 cP
PERILAKU AUS DAN KOROSI LAPISAN BAJA TAHAN KARAT 420 DENGAN METODE ELECTRIC ARC SPRAY Rina Lusiani; Aris Munandar; Erny Listijorini; Iman Saefuloh; Shofiatul Ula; Sunardi Sunardi
Jurnal Rekayasa Mesin Vol. 14 No. 1 (2023)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v14i1.1101

Abstract

Thermal spray coating is a material protection process by depositing the coating material on the substrate material. Process parameters such as spray-off distance, surface roughness, and substrate preheat temperature, spray time, voltage, and arc current greatly influence the mechanical and tribological behavior. Selection of appropriate process parameters and coating materials must be carried out to obtain a coating that meets the design requirements. The coating method used is electric arc spray with parameters: spray-off distance of 200 mm, compressor air pressure of 7 bar, voltage of 32 volts, and layer thickness of 1 mm. At the same time, the independent variables are arc currents: 159, 185, and 299 amperes. The substrate material is AISI 1045 steel, PMET 885 intermediate material, and PMET 720 coating material. The tests carried out were observing the microstructure, hardness, wear rate, and corrosion rate. This research shows that the higher the arc current, the better the coating quality. At an arc current of 229 amperes, it is known that the hardness, the wear rate, and the corrosion rate are 398.10 VHN, 8.96 x 10-8 gram/mm2.s, and 0.8911 mpy, respectively. This research's contribution is to provide a reference on the influence of the arc current of the electrical arc spray coating process on the tribological behavior of the surface layer so that suitable for the desired application.  
Effect of Substitution Kurisi Fish (Nemipterus sp.) for Milk Fish Satay Production Bhatara Ayi Meata; Dwi Mulyani; Sakinah Haryati; Aris Munandar; Ginanjar Pratama; Rifki Prayoga Aditia; Afifah Nurazizatul Hasanah; Devi Faustine Elvina Nuryadin
Leuit (Journal of Local Food Security) Vol 4, No 1 (2023)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v4i1.19641

Abstract

Milkfish satay is a traditional fishery product originating from the Serang area, Banten Province. The main problem with milkfish satay is that the raw material for milkfish is very expensive. Innovation in making milkfish satay can be done by substituting meat from other fish. The purpose of this study was to determine the best formulation of milkfish satay with a combination of milkfish and kurisi fish, and to determine the nutritional content of milkfish satay with a combination of milkfish and kurisi fish. Determination of the best formulation of milkfish satay with the addition of kurisi fish and determining its nutritional value. The formulations tested in the main research were A(100% DB + 0% DK), B(75% DB + 25% DK), C(50% DB + 50% DK), D(25% DB + 75% DK) , E(0% DB + 100% DK). This study was analyzed by organoleptic tests (appearance, color, taste, aroma and texture), proximate (protein, fat, water and ash), microbiology (TPC). Microbiological data were analyzed by means of one-way ANOVA and the organoleptic test was carried out by the Kruskal-Wallis test. If significantly different results were obtained, then Duncan's further test was carried out.
EDUKASI PEMANFAATAN RIMPANG LENGKUAS (A. galanga) SEBAGAI SOLUSI UNTUK MENINGKATKAN NILAI JUAL DI DESA TENJO, BOGOR Rini Yanuarti; Nurfitriyana; Ekadipta; Cindi Septiani; Shafa Tasha Salsadillah; Ginanjar Pratama; Aris Munandar; Diah Kusmardini
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT Vol 5 No 1 (2023): SNPPM 5 Universitas Muhammadiyah Metro
Publisher : Universitas Muhammadiyah Metro

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

Abstract

Desa Tenjo merupakan salah satu desa yang terletak di Kecamatan Tenjo, Kabupaten Bogor, Jawa Barat. Desa Tenjo memiliki potensi sumber daya alam yang melimpanh, salah satunya di sektor pertanian. Hasil pertanian yang banyak ditanam salah satunya adalah tanaman biofarmaka yaitu lengkuas (A. galanga). Produktivitas rimpang lengkuas (A.galanga) cukup tingga tetapi memiliki harga jual yang rendah. Harga jual lengkuas (A. galanga) saat ini sudah mencapai Rp.500/Kg, sehingga banyak masyarakat yang kesulitan dalam meningkatkan nilai jual dari rimpang lengkuas (A. galanga). Kegiatan ini diharapkan mampu mengatasi permasalahan yang dihadapi oleh masyarakat. Kegiatan ini bertujuan untuk mengedukasi masyarakat di Desa Tenjo tentang pemanfaatan rimpang lengkuas (A. galanga) sebagai salah satu solusi untuk meningkatkan nilai jual. Pengabdian ini dilakukan dalam beberapa tahap yaitu tahap persiapan (koordinasi dengan ketua Karang Taruna), Penyuluhan (optimalisasi manfaat rimpang lengkuas (A. galanga) dan pelatihan pengolahan) dan evaluasi (survei dan kuisioner). Hasil yang diperoleh dari kegiatan penyuluhan ini adalah meningkatnya pemahaman masyarakat mengenai optimalisasi manfaat dan pengolahan rimpang lengkuas (A. galanga). Selain itu rata-rata peningkatan pengetahuan dan pemahaman masyarakat yaitu sebesar 54% (optimalisasi manfaat rimpang lengkuas (A. galanga)) dan 53% (pengolahan rimpang lengkuas (A. galanga)).
KARAKTERISTIK STIK KEJU DENGAN PENAMBAHAN TEPUNG TULANG IKAN BANDENG Chanos chanos SEBAGAI SUMBER KALSIUM Vanny Rhamdanty Sholihin; Sakinah Haryati; Dini Surilayani; Aris Munandar
Jurnal Perikanan Unram Vol 13 No 1 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i1.463

Abstract

Tulang ikan bandeng Chanos chanos berpotensi diolah menjadi tepung karena pada tulang ikan memiliki kandungan kalsium yang tinggi diantara bagian tubuh ikan lainnya. Pengolahan makanan dengan tepung tulang ikan bandeng belum banyak dilakukan sehingga penggunaan tepung tulang ikan bandeng perlu diketahui konsentrasinya agar dapat diterima oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi tepung tulang ikan bandeng terbaik terhadap karakteristik stik keju tulang ikan bandeng dan tingkat kesukaan konsumen terhadap stik keju tulang ikan bandeng. Metode yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor yaitu perbedaan konsentrasi tepung tulang ikan bandeng dengan empat taraf yaitu 0%, 10%, 20%, dan 30% dan dua ulangan. Hasil penelitian menunjukkan bahwa penambahan tepung memberikan pengaruh terhadap kadar air, kadar abu, kadar protein, kadar kalsium dan uji organoleptik. Penambahan tepung tulang ikan bandeng 10 % merupakan perlakuan terbaik terhadap stik keju tulang ikan bandeng dengan nilai kadar air (3,40%), kadar abu (4,19%), protein (7,42%), dan kalsium (506,6 mg/100g). Nilai rata-rata uji hedonik stik keju tulang ikan bandeng adalah kenampakan (7,37), tekstur (7,20), aroma (7,03), dan rasa (7,50). Stik tulang ikan bandeng dengan perlakuan ini dapat diterima oleh konsumen dan sesuai dengan syarat mutu kue kering SNI 01-2973-2011.
Mutu fillet ikan nila (Oreochromis niloticus) pada fase post mortem dengan pengawet dari ekstrak biji picung (Pangium edule Reinw) pada penyimpanan suhu dingin Aris Munandar; Yanti Febrisari; Sakinah Haryati; Dini Surilayani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4083

Abstract

Tilapia fillets are produced to be easier to process and are expected to increase fish consumption. Tilapia fillets with the addition of 60% picung seed extract had a post-mortem phase of 13 days. Picung seeds serve as preservatives because they contain antibacterial alkaloids, flavonoids, and tannins. Therefore, the quality of tilapia fillets with the addition of 60% picung seed extract needs to be studied. This study aimed to determine the quality of tilapia fillets during the post-mortem phase. ilapia fillets soaked in picung seed extract 60% for 30 minutes and stored at cold temperatures. Tilapia fillet quality parameters include pH, Total Plate Count (TPC), Total Volatile Base (TVB), and organoleptic Test (appearance, smell, and texture). Observations were conducted in the pre-rigor phase (1st day), rigor mortis (6th day), early post-rigor (10th day), and late (13th day). Data analysis was done by complete randomized design. The pH of the tilapia fillet in the pre-rigor to post-rigor phase is 6.34-6.45. The value indicates that the fillet is still of good quality. Based on TPC and TVB values, tilapia fillets have good quality until the sixth day (rigor mortis). TPC value in that phase is smaller than 5 x 10-5, 1.54 x 10-4 colonies/mL, while the TVB value is 22.24 mg N/100 g smaller than the standard (30 mg N/100 g). The parameters of appearance, smell, and texture have a value of more than 7 in the rigor mortis phase. The organoleptic value showed that tilapia fillets were of good quality until the rigor mortis phase for six days. Tilapia fillets have good quality until the rigor mortis phase based on SNI 2729: 2013). Such tilapia fillets have a shelf life and can be consumed until the sixth day.
Co-Authors Adi Susanto Ani Rahmawati Bhatara Ayi Meata Cindi Septiani Devi Faustine Elvina Nuryadin Diah Kusmardini Dini Surilayani Dwi Mulyani Ekadipta Ekadipta Erny Listijorini Ginanjar Pratama Hasanah, Afifah Nurazizatul Hery Sutrawan Nurdin Julian Alifka Rizky Meata, Bhatara Ayi Nurfitriyana Ratu Sari Rifki Prayoga Aditia Rina Lusiani Rini Yanuarti Ririn Irnawati Saefuloh, Iman Sakinah Haryati Sakinah Haryati Shafa Tasha Salsadillah Shofiatul Ula Siti Rohmah Vanny Rhamdanty Sholihin Yanti Febrisari