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All Journal ECSOFiM (Economic and Social of Fisheries and Marine Journal) JFMR (Journal of Fisheries and Marine Research) JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal Of Aquaculture Development and Environment Journal of Marine and Coastal Science
Eko Waluyo
Brawijaya University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Public Health Social Sciences

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Optimization Model of Marketing Distribution Fish Processed Products by Transportation Method Harsuko Riniwati; Lina Asmarawati; Eko Waluyo; Mentari Puspa Wardani; Dwi Sofiati
ECSOFiM (Economic and Social of Fisheries and Marine Journal) Vol 8, No 1 (2020): ECSOFiM Oktober 2020
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ecsofim.2020.008.01.06

Abstract

The transportation model is a variation of a linear program developed specifically to problems solve related to transportation and the distribution of products from various sources to various destinations. The goal of transportation problems is to allocate goods at the source that all needs are met at the destination of the demand location. The purpose of this study is to analyze the allocation of the delivery of processed catfish products in POKLAHSAR Kediri Regency from the processing location to the market destination with the minimum allocation of marketing costs. The data were obtained from the catfish product processing group in Kediri Regency. Data were analyzed using the transportation optimization method model. The results of the analysis show that all factory capacities can meet the demands of all markets. There is not a single market that is not fulfilled. Suggestions for the research that the maximum profit can be achieved is the allocation of factory 1 product shipments to Tulungagung 165 packs and Ponorogo 65 packs. Factory 2 sent 220 packs to Ponorogo, Surabaya 50 packs, Jakarta 130 packs. Factory 3 sent to Tulungagung 50 packs. Factory 4 sends 100 packs to Ponorogo with a total minimum cost of IDR 620,000.
Implementation of Food Security Decree on Fisheries Product in Indonesia: Case in Dangerous Food Aditives Application Eko Waluyo; Bayu Kusuma; Hefti Salis Yufidasari
ECSOFiM (Economic and Social of Fisheries and Marine Journal) Vol 5, No 2 (2018): ECSOFiM April 2018
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ecsofim.2018.005.02.10

Abstract

Today, every food industry must putting food safety as a bottom line to keep their product on a high quality. Fisheries product must be keeping the role of food safety to keep consumers safe to consumed a fisheries product. Traceability is a system to keep the food safety of a product to be safe on consumer table. Indonesian government have been released some decree which regulating the food safety role as a consumers protection program. Regulation of Indonesian government should be examined on the effectiveness perspectives. This research is aiming on the effectiveness perspectives of Indonesian government decree implementation of food safety. Research method was using descriptive analysis. Research was found that implementation of regulation Indonesian government about food safety was lack of effectiveness to keep food safety on the fisheries product, especially from the food additives perspective. Law enforcement is an urgent issue on the food safety regulation.  
Strategy for Developing Fisheries Sme’s Based on Processed Milk and Seaweed Using Electric Shock Pasteurization Tecnology Zainal Abidin; Eko Waluyo; Wahyu S. Utomo
ECSOFiM (Economic and Social of Fisheries and Marine Journal) Vol 6, No 1 (2018): ECSOFiM October 2018
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ecsofim.2018.006.01.05

Abstract

Seaweed is one of the leading aquaculture commodities. Seaweed contains many enzymes and fiber that are good for health. So that the selling value of seaweed does not fall, for example, the SME’s Poklahsar "Citara" processes Euchema cottonii seaweed and fresh cow milk into various processed seaweed, namely yogurt, milk, drinks, candy and jelly drink seaweed. The purposes of this study are to analyze internal and external factors that become strengths, weaknesses, opportunities, and threats to business development; formulate strategies and priorities for business development strategies. This descriptive method research determines the respondent with purposive sampling. Qualitative analysis of the internal, external and industrial environment. Quantitative descriptive analysis to analyze financial aspects, Internal Factor Evaluation matrix, External Factor Evaluation matrix, Internal-External matrix, SWOT analysis, and Quantitative Strategic Planning Matrix analysis. The results show that the business development strategy in Poklahsar "Citara" occupies a growth and development strategy, utilizing high opportunities and strengths to support aggressive growth policies. The priority of the development strategy is to optimize business and prayer for all work done, especially in terms of the integration of management of production-marketing-financial-prayer.
The Effect of Subtitution Rice Bran Flour to The Physical, Chemical, Organoleptic, and Dietary Fiber of Goldband Catfish Meatballs (Clarias batrachus) Hefti Salis Yufidasari; Eko Waluyo; Erlinda Indrayani; Rilo Akbar Viranto
Journal of Marine and Coastal Science Vol. 9 No. 2 (2020): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.367 KB) | DOI: 10.20473/jmcs.v9i2.20095

Abstract

Meatballs are one of the most popular products of consumers. Starting from children to adults and even parents. Generally meatballs have a delicious, highly nutritious taste, can be eaten with and under any conditions and are easily accepted by consumers. Meatball products that are widely circulated in the market have a dietary fiber content (dietary fiber) as much as 0.5% of adult fiber needs or about 0.125 g - 0.15 g. The recommended standard for dietary fiber is 25-30 g / day. So it is necessary to add ingredients to increase the value of food fiber on meatball products. Materials that can be used in making meatballs to increase dietary fiber are bran flour, this is because rice bran is rich in dietary fiber, protein and minerals. Several studies on bran functionalities for health include obesity, diabetes, anti-cancer, and hypocholesterolemia. Rice bran has solulable dietary fiber content of 2.06% and insolulable dietary fiber 15.83%. The purpose of this study is to make fishery processed products that have added value as functional food in increasing dietary fiber and to get the best concentration on the physical, chemical and organoleptic properties of tilapia fish meatballs. The method used in this research is experiment. The experimental design in the main study was a simple Completely Randomized Design using 4 treatments and 5 replications. The independent variable used in this study was the difference in the concentration of bran flour 0%, 25%, 30% and 35% in tilapia meatballs. While the dependent variables in this study are physical properties (whiteness, lightness, hardness and springness), chemistry (protein, water, fat, ash and carbohydrates), dietary fiber and organoleptics (appearance, aroma, taste and texture) of tilapia meatballs. Data obtained from the study were then analyzed using SPSS version 25 software with Analysis of Variant ANOVA to determine the effect of treatment on several test parameters. These results were then followed by Tukey's further test. If the results show p <0.05, the treatment is significantly different. Furthermore, the best treatment of all treatments was carried out using the de Garmo method. The results showed that the addition of rice bran flour to tilapia meatballs had a significant effect on the characteristics of physics (whiteness, lightness, elasticity and hardness), chemical characteristics (water content, protein, fat, ash and carbohydrates), dietary fiber content and hedonic organoleptic characteristics appearance and texture, while the characteristics of hedonic organoleptic scents were not significantly different. Tilapia meatballs with the best bran flour substitution with de Garmo test were obtained in treatment 3 with bran concentrations of 30% with chemical test values namely water content 66.1%, protein content 10.8%, fat content 0.78%, content abu 1.98% carbohydrate content 20.33% and food fiber content 8.83%. Physical tests were whiteness 59.34, lightness 48.89, elasticity 0.88 and hardness 43.12 N. The hedonic organoleptic test texture was 2.76, flavor 2.7, aroma 3 and appearance 3.38. The best treatment parameters for tilapia meatballs are in accordance with Indonesia National Standart for fish meatballs, except for the parameters of water content.
Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus) Bayu Kusuma; Sri Dayuti; Eko Waluyo; Angga Wira Perdana; Ahmad Fahmi Syihab Q.R.M.; Intan Yusuf Habibie
JFMR (Journal of Fisheries and Marine Research) Vol 4, No 3 (2020): JFMR VOL 4 NO 3
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.11

Abstract

The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.
Tilapia (Oreochromis niloticus) Quality from Pasar Besar Malang Bayu Kusuma; Angga Wira Perdana; Retno Tri Astuti; Eko Waluyo; Hefti Salis Yufidasari
Journal of Aquaculture Development and Environment Vol 2, No 1 (2019): Journal Of Aquaculture Development And Environment
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jade.v2i1.1203

Abstract

Transportation of live tilapia impact evaluated from Pasar Besar, Malang city. Pasar Besar tilapias were supplied from Sidoarjo and Malang Regency. Transportation impact can be identified from tilapia meat quality. pH levels, TVC (Total Viable Count) and TVB (Total Base Nitrogen) determined as tilapia meat quality. pH levels, TVC and TVB showed stress comes from transportation impacted tilapias meat quality.
KARAKTERISTIK MIKROBIOLOGI DAN SENSORI PENAMBAHAN PHYCOCOLLOIDS PADA ES KRIM SEBAGAI STABILISER Bayu Kusuma; Ahmad Syihab Fahmil QR Mubarok; Intan Yusuf Habibie; Angga Wira Perdana; Retno Tri Astuti; Tian Nur Ma'rifat; Hefti Salis Yufidasari; Eko Waluyo; Johan Johanis; Muhammad Tri Aji
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v5i1.2343

Abstract

Es krim merupakan colloid yang tersusun atas komponen protein, lemak, air dan karbohidrat. Standar keamanan pangan menuntut es krim untuk dapat mengurangi resiko terhadap beberapa jenis mikroorganisme karena es krim tergolong produk turunan susu. Kondisi sanitasi dan hygiene yang dijaga terbukti mampu menekan tingkat kandungan mikroorganisme produk es krim pada titik kritisnya. Penambahan stabilizer dari jenis phycocolloid berpengaruh terhadap tekstur es krim secara sensory tanpa mempengaruhi penampakan, bau dan rasa.
Pendampingan Sertifikasi Halal Jalur Sehati UKM Kecamatan Turen Kabupaten Malang Sebagai Bagian dari Mahasiswa Membangun Desa (MMD) Anna Safitri; Sri Wardhani; Layta Dinira; Eko Waluyo; Rachmat Triandi Tjahjanto
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 8 NOMOR 2 JULI 2024 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/jppm.v8i2.21363

Abstract

Mahasiswa Membangun Desa (MMD) merupakan program Universitas Brawijaya dengan target 1000 desa di Jawa Timur. Program ini merupakan salah program yang didesain untuk meningkatkan keterlibatan perguruan tinggi melalui mahasiswa berperan aktif dalam kegiatan penguatan kapasitas sosial, ekonomi, dan lingkungan masyarakat. Pada kegiatan MMD di kecamatan Turen, kabupaten Malang, salah satu tema kegiatan adalah pendampingan sertifikasi halal dengan jalur sehati bagi pelaku UKM (Usaha Kecil dan Menengah) di kecamatan Turen. Tujuan dari kegiatan ini adalah untuk membantu para pelaku usaha yang tergabung dalam paguyuban UKM Maju Bersama dalam pengajuan sertifikat halal. Kegiatan dilaksanakan seiring dengan pelaksanaan kegiatan MMD di kecamatan Turen selama bulan Juli 2023, dengan tim pengabdian masyarakat merupakan DPL (dosen pembimbing lapang) MMD pada kecamatan Turen pada 10 desa. Metode kegiatan menggunakan model ABCD (asset-based community development), yaitu pemberdayaan masyarakat yang menekankan pada pemanfaatan aset dan potensi masyrakat. Hasil pengabdian masyarakat ini adalah sebanyak 20 pelaku usaha telah melakukan pengajuan sertifikat halal untuk produknya, dan 12 telah mendapatkan sertifikat halal. Selain itu mahasiswa mendapatkan manfaat yaitu mendapatkan pengalaman sosial, berinteraksi dengan masyarakat secara langsung dan melakukan pendampingan pada masyarakat dalam pengajuan sertifikasi halal.
Co-Authors Ahmad Fahmi Syihab Q.R.M. Ahmad Syihab Fahmil QR Mubarok Angga Wira Perdana Anna Safitri Bayu Kusuma Bayu Kusuma Dwi Sofiati Erlinda Indrayani Harsuko Riniwati Hefti Salis Yufidasari Hefti Salis Yufidasari Hefti Salis Yufidasari Intan Yusuf Habibie Intan Yusuf Habibie Johan Johanis Layta Dinira Lina Asmarawati Mentari Puspa Wardani Muhammad Tri Aji Rachmat Triandi Tjahjanto Retno Tri astuti Retno Tri Astuti Rilo Akbar Viranto Sri Dayuti Sri Wardhani Tian Nur Ma’rifat Wahyu S. Utomo Zainal Abidin