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All Journal International Journal of Electrical and Computer Engineering International Journal of Power Electronics and Drive Systems (IJPEDS) Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ergonomi Indonesia (The Indonesian Journal of Ergonomic) KAPAL Jurnal Ilmu Pengetahuan dan Teknologi Kelautan Bulletin of Electrical Engineering and Informatics Jurnal Ilmiah Teknik Elektro Komputer dan Informatika (JITEKI) PROSIDING CSGTEIS 2013 INFORMAL: Informatics Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat Jurnal Sumberdaya Akuatik Indopasifik JMM (Jurnal Masyarakat Mandiri) Jurnal Riset Akuakultur Jurnal Penelitian Perikanan Indonesia Jurnal Inovasi Kebijakan Jurnal Kebijakan Perikanan Indonesia Jurnal RESISTOR (Rekayasa Sistem Komputer) Jurnal Kelautan Nasional RESISTOR (Elektronika Kendali Telekomunikasi Tenaga Listrik Komputer) JIPI (Jurnal Ilmiah Penelitian dan Pembelajaran Informatika) Journal of Aquaculture and Fish Health Jurnal Penyuluhan Perikanan dan Kelautan Jurnal Teknik Mesin Journal of Robotics and Control (JRC) Indonesian Journal of Electrical Engineering and Computer Science Jurnal Pengabdian UNDIKMA Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Bio-Geo Material Dan Energi JITEL (Jurnal Ilmiah Telekomunikasi, Elektronika, dan Listrik Tenaga) Buletin Jalanidhitah Sarva Jivitam Rengganis Jurnal Pengabdian Masyarakat JURNAL VOKASI ILMU-ILMU PERIKANAN (JVIP) Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) Jurnal Airaha JURNAL BAHARI PAPADAK Jurnal Masyarakat Madani Indonesia Journal of Social Work and Empowerment Dedikasi : Jurnal Pengabdian Lentera Journal of Fisheries & Marine Jurnal Perikanan Jurnal Megaptera Altifani Journal: International Journal of Community Engagement
I Made Aditya Nugraha
Program Studi Mekanisasi Perikanan, Politeknik Kelautan Dan Perikanan Kupang, Indonesia
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Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Perceka, Medal Lintas; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Dewi, Resti Nurmala; Panjaitan, Fenny Crista A; Nugraha, I Made Aditya
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13554

Abstract

This community service activity aimed to increase knowledge and understanding of the Processing and Marketing Group regarding the diversification of processed shrimp, packaging, and online product marketing. The method of implementing this service used technical guidance with 10 participants from Wijaya Fish Processing and Marketing Group. The evaluation instruments used were pre-test and post-test questions. Pre-test and post-test values were analysed using a t-test at 95% confidence intervals (α = 0,05). The results showed that there was an increase in knowledge and understanding of Wijaya Fish Processing and Marketing Group (P<0.05) regarding the diversification of vannamei shrimp processing, packaging, and online product marketing.
ENERGY EFFICIENCY IN AERATION SYSTEMS FOR AQUACULTURE PONDS: A COMPREHENSIVE REVIEW Nugraha, I Made Aditya; Desnanjaya, I Gusti Made Ngurah
Jurnal Riset Akuakultur Vol 20, No 1 (2025): Maret (2025)
Publisher : Politeknik Kelautan dan Perikanan Jembrana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jra.20.1.2025.1-25

Abstract

Aeration is a critical component in aquaculture systems to ensure optimal dissolved oxygen levels for aquatic organisms. However, aeration is also one of the most energy-intensive processes. This review critically analyzes energy efficiency strategies in aeration systems, highlighting technological advances and sustainable implementation practices analyzed using a systematic literature review approach, with inclusion criteria based on relevance to energy use, oxygenation performance, and real-world applications. The study identifies and compares different types of aeration technologies, including paddle wheel aerators, diffused air systems, venturi injectors, and renewable energy aerators in terms of energy efficiency and oxygenation effectiveness. In addition, the study explores key factors that influence aeration efficiency, such as pond design, automation, and integration of renewable energy sources, such as solar and wind, to power the aeration system. This paper extends previous literature by proposing a comprehensive framework that integrates digital technologies (e.g., sensor-based control systems and automation) with renewable energy sources to optimize aeration efficiency. The review offers a holistic approach that combines the evaluation of individual technologies or energy sources. The findings show that sensor-based automation can reduce energy consumption by up to 40%, and the integration of renewable energy significantly lowers long-term operating costs. Real-world applications of these strategies in aquaculture operations are also discussed, demonstrating both economic and environmental benefits in simple terms. Aerasi merupakan komponen penting dalam sistem akuakultur untuk memastikan kadar oksigen terlarut yang optimal bagi organisme akuatik. Akan tetapi, aerasi juga merupakan salah satu proses yang paling boros energi. Tinjauan ini menganalisis secara kritis strategi efisiensi energi dalam sistem aerasi, menyoroti kemajuan teknologi dan praktik implementasi berkelanjutan yang dianalisis menggunakan pendekatan tinjauan pustaka sistematis, dengan kriteria inklusi berdasarkan relevansi terhadap penggunaan energi, kinerja oksigenasi, dan penerapan di dunia nyata. Studi ini mengidentifikasi dan membandingkan berbagai jenis teknologi aerasi, termasuk aerator roda dayung, sistem udara terdifusi, injektor venturi, dan aerator energi terbarukan dalam hal efisiensi energi dan efektivitas oksigenasi. Selain itu, studi ini mengeksplorasi faktor-faktor utama yang memengaruhi efisiensi aerasi, seperti desain kolam, otomatisasi, dan integrasi sumber energi terbarukan, seperti tenaga surya dan angin, untuk memberi daya pada sistem aerasi. Makalah ini memperluas literatur sebelumnya dengan mengusulkan kerangka kerja komprehensif yang mengintegrasikan teknologi digital (misalnya, sistem kontrol berbasis sensor dan otomatisasi) dengan sumber energi terbarukan untuk mengoptimalkan efisiensi aerasi. Tinjauan ini menawarkan pendekatan holistik yang menggabungkan evaluasi teknologi individual atau sumber energi. Temuan tersebut menunjukkan bahwa otomatisasi berbasis sensor dapat mengurangi konsumsi energi hingga 40%, dan integrasi energi terbarukan secara signifikan menurunkan biaya operasi jangka panjang. Aplikasi nyata dari strategi ini dalam operasi akuakultur juga dibahas, yang menunjukkan manfaat ekonomi dan lingkungan secara sederhana.
IMPROVED DESIGN AND ACCURACY OF REAL-TIME WATER QUALITY AND FILTERING SYSTEMS FOR APPLICATION IN IOT-BASED AQUACULTURE Desnanjaya, I Gusti Made Ngurah; Nugraha, I Made Aditya; Ariana, Anak Agung Gde Bagus
Jurnal Riset Akuakultur Vol 20, No 1 (2025): Maret (2025)
Publisher : Politeknik Kelautan dan Perikanan Jembrana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jra.20.1.2025.27-47

Abstract

Maintaining optimal water quality is essential in fish farming, as fluctuations in key parameters, such as pH, turbidity, and dissolved compounds, can lead to stress, disease, and even fish death. This study aimed to design and develop an Internet of Things (IoT)-based water quality monitoring and filtration system that can operate in real-time to support the sustainability of aquaculture. This system integrated pH, turbidity, total dissolved solids (TDS), and ultrasonic sensors with Arduino Uno and ESP32 microcontrollers. Sensor data was transmitted in real-time to an Android application, which displayed it on an LCD, allowing users to monitor water quality and receive alerts when parameters deviated from optimal thresholds. The test results demonstrated a high level of sensor accuracy, specifically 96.51% for pH, 98.19% for TDS, and 97.03% for turbidity, as determined through comparisons with laboratory equipment, commercial devices, and manual measurements. The effectiveness of the filtration system was also proven to be significant: turbidity was reduced by an average of 58.87%, TDS decreased by 26.80%, and pH values became more stable within the optimal range for aquaculture with an improvement of 7.3%. This system was able to maintain the variation of the main water quality parameters within the ranges for raw and drinking water stipulated in Indonesian Government Regulation No. 22 of 2021 and Regulation of the Minister of Health No. 492 of 2010. This improved design is arguably more efficient than conventional methods because it reduces the need for labor and provides early warning of changes in water quality. Menjaga kualitas air yang optimal sangat penting dalam budidaya ikan, karena fluktuasi parameter utama seperti pH, kekeruhan, dan kandungan zat terlarut dapat menyebabkan stres, penyakit, hingga kematian pada ikan. Penelitian ini bertujuan untuk merancang dan mengembangkan sistem pemantauan dan penyaringan kualitas air berbasis internet of things (IoT) yang dapat beroperasi secara real-time untuk mendukung keberlanjutan akuakultur. Sistem ini mengintegrasikan sensor pH, turbiditas, total dissolved solids (TDS), dan sensor ultrasonik dengan mikrokontroler Arduino Uno dan ESP32. Data sensor ditransmisikan secara real-time ke aplikasi Android dan ditampilkan melalui LCD, memungkinkan pengguna memantau kualitas air dan menerima peringatan ketika parameter menyimpang dari ambang batas optimal. Hasil pengujian menunjukkan tingkat akurasi sensor yang tinggi, yaitu 96,51% untuk pH, 98,19% untuk TDS, dan 97,03% untuk kekeruhan, berdasarkan perbandingan dengan alat laboratorium, perangkat komersial, dan pengukuran manual. Efektivitas sistem filtrasi juga terbukti signifikan: kekeruhan berkurang rata-rata 58,87%, TDS menurun sebesar 26,80%, dan nilai pH menjadi lebih stabil dalam kisaran optimal untuk akuakultur dengan perbaikan sebesar 7.3%. Sistem ini telah memenuhi ketentuan Peraturan Pemerintah No. 22 Tahun 2021 dan Peraturan Menteri Kesehatan No. 492 Tahun 2010 untuk kualitas air baku dan minum. Sistem ini terbukti lebih efisien dibanding metode konvensional karena mengurangi kebutuhan tenaga kerja dan memberikan peringatan dini terhadap perubahan kualitas air.
Analisis Konsumsi Bahan Bakar Mesin Induk Pada Kapal Phinisi Natural 001 Untuk Perjalanan Wisata Taman Nasional Komodo Nugraha, I Made Aditya; Pramana, Putu Indra; Luthfiani, Febi
Jurnal Sumberdaya Akuatik Indopasifik Vol 7 No 4 (2023): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2023.Vol.7.No.4.337

Abstract

The operation of the engine on a ship is supported by sufficient fuel. Fuel is converted into mechanical energy to drive engines on the ship, such as the main engine and auxiliary engines. The Phinisi Natural 001 ship is one of the tourist ships that operates tourist services in the Komodo National Park Tourism area, so to support these activities it is necessary to have appropriate fuel requirements. There is a lack of information about the fuel requirements on this ship, so an analysis was carried out on the fuel consumption needs of the main engine on the Phinisi Natural 001 ship. This is important to be able to predict and prepare for fuel needs during tourist trips. Descriptive methods were used to support this activity, namely interview procedures, direct observation, regression analysis, work analysis and T Test. Based on the results obtained, significant differences were found between calculated and observed fuel consumption results on the 2D1N journey (p<0, 05), but in the 3D2N trip no significant differences were found (p>0.05). From the calculation results, the average amount of fuel used in the 2D1N and 3D2N travel programs was 95.31 liters and 146.66 liters, while the observation results obtained were 113.33 liters and 136.67 liters. The differences in the results of calculations and observations are caused by internal and external factors such as blockages in the nozzle, the ship floating, shipping routes, and weather influences, such as currents and sea waves during the trip.
SINERGI TEKNOLOGI IOT DAN KEARIFAN LOKAL DALAM PENERAPAN LACUDA UNTUK PENANGKAPAN IKAN TRADISIONAL Nugraha, I Made Aditya; Desnanjaya, I Gusti Made Ngurah
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 4 (2025): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i4.32239

Abstract

Abstrak: Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkenalkan dan menerapkan teknologi lampu celup dalam air (lacuda) berbasis Internet of Things (IoT) kepada nelayan muda di Nusa Tenggara Timur. Tujuan utamanya adalah meningkatkan pengetahuan dan keterampilan dalam penggunaan teknologi pencahayaan bawah air yang hemat energi, ramah lingkungan, dan efektif untuk penangkapan ikan malam hari. Kegiatan diikuti oleh 38 peserta dan dilaksanakan melalui sosialisasi, pelatihan teknis, praktikum perakitan alat, serta uji coba langsung. Luaran utama berupa modul panduan penggunaan lacuda yang memuat informasi komponen, perakitan, pengoperasian, dan pemecahan masalah teknis. Evaluasi terhadap modul dilakukan menggunakan kuesioner dengan delapan parameter, seperti teknik penyajian, kelengkapan isi, dan desain visual. Hasil evaluasi menunjukkan nilai rata-rata 3,29 dari skala 4, termasuk kategori “baik”. Modul dinilai komunikatif, mudah dipahami, dan sesuai kebutuhan peserta. Kegiatan ini berhasil mentransfer teknologi tepat guna secara partisipatif dan kontekstual, serta membuka peluang pengembangan lebih lanjut di wilayah pesisir lainnya.Abstract: This community service activity aims to introduce and implement Internet of Things (IoT)-based underwater lighting (lacuda) technology to young fishermen in East Nusa Tenggara. It sought to enhance their knowledge and skills in using energy-efficient and environmentally friendly lighting to improve night fishing effectiveness. A total of 38 participants took part in the activity, which included socialization, technical training, assembly practicals, and field trials. A key output was a lacuda user guide module covering components, assembly steps, operation, and troubleshooting. The evaluation module used a questionnaire based on eight parameters, including presentation technique, content completeness, and visual design. The average score was 3.29 out of 4, categorized as “good.” The module was found to be communicative, practical, and well-suited to local needs. Overall, the activity effectively transferred appropriate technology through a participatory and context-based approach, opening opportunities for broader implementation in other coastal communities.
Implementation of Information and Communication Technology Utilization in The Learning Process of Cadets in The Laboratory Nugraha, I Made Aditya; Desnanjaya, I Gusti Made Ngurah
JIPI (Jurnal Ilmiah Penelitian dan Pembelajaran Informatika) Vol 10, No 4 (2025)
Publisher : STKIP PGRI Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29100/jipi.v10i4.6865

Abstract

The role of ICT media in the teaching and learning process has grown rapidly since Covid-19 attacked all countries, including Indonesia. The implementation and development of ICT media can have a good impact considering that currently all aspects of life are connected to the internet. To be able to support learning activities in accordance with the Freedom of Learning Independent Campus policy, ICT media is implemented for learning in the laboratory. Methods of observation, mentoring and giving questionnaires are used in knowing the role of this media. 50 respondents took part in this learning activity from 2022-2023. Testing with the Spearman and Wilcoxon tests is also used to get an overview of the activities that have been carried out. Spearman test results show that there is a very strong correlation between available learning in terms of understanding, learning objectives, interest, and supporting the learning process. Meanwhile, the Wilcoxon test showed significant results between knowledge before and after participating in learning with ICT media with a p-value of 0.001.
STRENGTHENING COLD CHAIN MANAGEMENT IN THE TUNA LOIN INDUSTRY IN BALI: EFFORTS TO IMPROVE PRODUCT QUALITY AND COMPETITIVENESS Nugraha, I Made Aditya; Khairunnisa, Anis; Cesrany, Mahaldika
Jurnal Penelitian Perikanan Indonesia Vol 32, No 1 (2026): (Maret 2026)
Publisher : Politeknik Kelautan dan Perikanan Karawang, BRSDM KP.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jppi.32.1.2026.%p

Abstract

This study discusses the importance of implementing a cold chain system and optimizing cold storage to support the tuna loin processing process at PT. XYZ. The quality of fishery products, especially tuna, is greatly influenced by temperature stability during the post-harvest process to distribution. Uncontrolled temperature fluctuations can cause quality degradation, accelerate damage, and reduce the selling value of the product. The purpose of this study was to evaluate the effect of implementing a cold chain on the quality of tuna loin and its implications for competitiveness in the local and export markets. The methods used include temperature monitoring at each stage of the supply chain, organoleptic and microbiological quality testing, and comparative analysis of product competitiveness with and without a cold chain system. The results showed that consistent temperature control was able to maintain the freshness, texture, and safety of the product, as well as extend its shelf life. The implementation of an optimal cold chain system also contributes to increasing the economic value of the product and the company's ability to meet international export standards. Although technical challenges such as temperature fluctuations during distribution are still found, PT. XYZ shows a commitment to improving temperature monitoring infrastructure and technology. In conclusion, optimizing the cold chain and cold storage system is a key strategy in maintaining product quality, strengthening competitiveness, and improving the sustainability of the fish processing industry, especially in facing the demands of an increasingly competitive global market.
Valorization of Ulva lactuca Green Seaweed as a Functional Seasoning Ingredient: From Marine Biomass to Food Innovation I Ketut Sumandiarsa; Ni Putu Tantri Miranti; Niken Dharmayanti; Ni Made Airanthi K Widjaja Adhi; Mufti Hatur Rahmi; Rahmat Yuliandri; Desry Natalia Manuhutu; I Made Aditya Nugraha
Jurnal Ilmiah Perikanan dan Kelautan Vol. 18 No. 2 (2026): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v18i2.86268

Abstract

Graphical Abstract Highlight Research 1. A natural functional seasoning was successfully developed from Ulva lactuca without synthetic additives. 2. The seasoning demonstrated high nutritional value, including 8.67% protein, 20.78% dietary fiber, and 59.21% carbohydrates. 3. Amino acid profiling revealed exceptionally high levels of L-glutamic acid and L-aspartic acid, enhancing natural umami flavor. 4. Phytochemical screening confirmed the presence of antioxidant-rich compounds such as flavonoids, phenolics, saponins, and alkaloids. 5. Heavy metal, microbiological, and color analyses demonstrated compliance with food safety standards and strong pigment stability. 6. Shelf-life testing showed product stability up to 9.23 months in metallocene packaging, with high sensory acceptability on potato-based snacks.   Abstract Seaweeds have gained increasing attention as natural food ingredients due to their nutritional value, potential to replace synthetic additives, and environmental sustainability. However, the utilization of Ulva lactuca as a natural functional seasoning remains limited, particularly regarding safety assurance, sensory acceptance, and product shelf stability. This study aimed to evaluate the potential of U. lactuca as a natural functional seasoning by assessing its nutritional composition, safety, sensory properties, and storage stability. Samples were collected from Pangandaran, Yogyakarta, and Lombok, Indonesia. Analyses included proximate composition, amino acid profiling, phytochemical screening, heavy metal contamination, microbiological quality, color stability, sensory evaluation, and shelf-life estimation. A seaweed-based seasoning was formulated using Lombok samples without synthetic flavor enhancers. The formulated product demonstrated a favorable nutritional composition, containing 8.67 % protein, 20.78 % dietary fiber, and 59.21 % carbohydrates. High concentrations of L-glutamic acid (53,109.10 mg/kg) and L-aspartic acid (5,772.20 mg/kg) contributed to its umami taste. Phytochemicals, including flavonoids, phenolics, saponins, and alkaloids, were detected. Hg, Pb, As and microbiological parameters met food safety standards, raw material Cd exceedance limits direct use of some sites. The product exhibited strong green (a* = –10.96) and yellow (b* = 9.99) color attributes and an estimated shelf life of 9.23 months when packaged in metallocene film. Sensory evaluation indicated high consumer acceptability, particularly when applied to potato- and Chitato Lite-based snacks.Overall, Under the tested parameters, the product complied with selected regulatory limits; however, broader batch validation is required. Further research should focus on scale-up processing and the exploration of broader food applications.
RELATIONSHIPS BETWEEN PRIMARY WATER QUALITY PARAMETERS AND CYANOPHYTA ABUNDANCE IN INTENSIVE WHITELEG SHRIMP (Litopenaeus vannamei) PONDS Arie Kiswanto; Diah Ayu Satyari Utami; I Nyoman Sudiarsa; Ilham Ilham; Anik Kusmiatun; Sri Rejeki Minda Ratu; Salsabila Ayudia Listy; Maria Jelita Gone; I Made Aditya Nugraha; Wahyu Wahyu
Jurnal Riset Akuakultur Vol 21, No 1 (2026): Maret (2026)
Publisher : Politeknik Kelautan dan Perikanan Jembrana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jra.21.1.2026.15-39

Abstract

Phytoplankton dynamics, especially Cyanophyta abundance, play a crucial role in shaping water quality and overall productivity in intensive whiteleg shrimp (Litopenaeus vannamei) culture. However, the interactions between key water quality parameters and Cyanophyta proliferation remain poorly understood under commercial farming conditions. This study aimed to examine the relationships between ammonium, nitrite, nitrate, phosphate, total organic matter (TOM), dissolved oxygen (DO), and Cyanophyta abundance in two intensive shrimp ponds with contrasting phytoplankton conditions. This study compared two ponds operated by PT Pyramide Paramount Indonesia that differed in stocking density, pond size, and culture conditions. Weekly measurements included Cyanophyta abundance and composition using microscopy and a Neubauer counting chamber, as well as monitoring water quality parameters daily and weekly through in-situ and ex-situ methods. Pearson’s correlation was used to assess the relationships between the variables. The High Cyanophyte (HC) pond exhibited significantly higher cell abundance (47,400 cells mL⁻¹) and dominance compared to the Low Cyanophyte (LC) pond (18,250 cells mL⁻¹). Multiple regression confirmed that dissolved oxygen was the only significant predictor of Cyanophyta abundance, explaining 51.9% of the variance, whereas nutrients and total organic matter were not significant predictors. Shrimp in the LC pond showed better growth performance, with higher final biomass (6,110.33 kg), lower FCR (1.26), and greater productivity (17.65 ton ha-1), indicating that lower Cyanophyta levels may promote more stable culture conditions than higher ones. These findings highlight the need to manage phytoplankton dynamics and DO availability to enhance water quality and promote sustainable shrimp farming. Dinamika fitoplankton, khususnya kelimpahan Cyanophyta, berperan penting dalam membentuk kualitas air dan produktivitas secara keseluruhan pada budidaya intensif udang vaname (Litopenaeus vannamei). Namun, interaksi antara parameter kualitas air utama dan proliferasi Cyanophyta masih kurang dipahami dalam kondisi budidaya komersial. Penelitian ini bertujuan untuk mengkaji hubungan antara amonium, nitrit, nitrat, fosfat, total bahan organik (TOM), oksigen terlarut (DO), dan kelimpahan Cyanophyta di dua tambak udang intensif dengan kondisi fitoplankton yang kontras. Penelitian ini membandingkan dua tambak yang dioperasikan oleh PT Pyramide Paramount Indonesia, namun berbeda dalam kepadatan tebar, ukuran tambak, dan kondisi budidaya. Pengukuran mingguan meliputi kelimpahan dan komposisi Cyanophyta menggunakan mikroskop dan counting chamber Neubauer, sementara parameter kualitas air dipantau secara harian dan mingguan melalui metode in-situ dan ex-situ. Korelasi Pearson digunakan untuk menilai hubungan antarvariabel. Tambak dengan kelimpahan Cyanophyta tinggi (HC) menunjukkan kelimpahan sel yang jauh lebih tinggi (47.400 sel mL⁻¹) dan dominansi dibandingkan dengan kolam kelimpahan Cyanophyta rendah (LC) (18.250 sel mL⁻¹). Analisis regresi berganda mengonfirmasi oksigen terlarut sebagai satu-satunya prediktor signifikan bagi kelimpahan Cyanophyta, yang menjelaskan 51.9% varians, sementara nutrien dan total bahan organik bukan merupakan prediktor yang signifikan. Udang di tambak LC menunjukkan kinerja pertumbuhan yang lebih baik, dengan biomassa akhir lebih tinggi (6,110.33 kg), FCR lebih rendah (1.26), dan produktivitas lebih besar (17.65 ton ha⁻¹), yang mengindikasikan bahwa tingkat Cyanophyta yang lebih rendah dapat mendukung kondisi budidaya yang lebih stabil. Temuan ini menekankan pentingnya pengelolaan dinamika fitoplankton dan ketersediaan oksigen terlarut untuk meningkatkan kualitas air dan produksi udang yang berkelanjutan.
Modulation of the Sensory Profile of Canned Sardinella lemuru in Balado Sauce by Pre-Cooking Techniques Anis Khairunnisa; Ni Gusti Ayu Putu Intan Sri Wahyuni; Mahaldika Cesrany; Satiti Kawuri Putri; Nugraha, I Made Aditya
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 3 (2026): Journal of Bio-Geo Material and Energy (BiGME), June 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i3.56168

Abstract

Pre-cooking is an initial cooking stage in the processing of canned Sardinella lemuru (CSL) before the addition of sauce and sterilization, playing an essential role in determining product quality and sensory profile. This technique can influence attributes such as color, aroma, taste, and texture, making it a strategic effort for companies to maintain consistent quality, enhance consumer acceptance, and strengthen product competitiveness. This study aimed to evaluate consumer preference and the sensory profile of CSL in balado sauce using steaming (CSLS) and frying (CSLF) pre-cooking techniques at PT ICR. The samples used were meat from two types of canned Sardinella lemuru in balado sauce produced by PT ICR. The methods applied included a hedonic test to assess consumer preference and the Check-All-That-Apply (CATA) method to identify sensory attributes. Seven Quality Control staff participated in a Focus Group Discussion (FGD), while 30 production staff served as panelists for the hedonic and CATA tests. Hedonic data were analyzed using the Independent Sample T-Test with SPSS version 26, and CATA data were processed with XLSTAT 2021. Results showed that differences in pre-cooking techniques significantly affected taste and aroma (p<0.05) but had no significant effect on appearance and texture (p>0.05). The FGD identified 19 sensory attributes, including dark grey, cream, brownish yellow, light orange, dark brown, oily, garlic-like, fishy, metallic, salty, sweet, bitter, sour, umami, soft, dense, coarse, watery, and crumble. The ideal sensory profile was described as having umami and salty taste, fishy and oily aroma, dense yet tender texture, and brownish yellow color. Attributes influencing preference included cream color, watery, and crumble texture, while dark grey color was identified as a “Must Not Have” attribute that requires careful attention.
Co-Authors A A Gede Bagus Ariana A A Gede Bagus Ariana Agus Mahardiananta, I Made Ahmad Asroni Alan Frendy Koropitan Ali, Mukhlis Aman Saputra Andina Chairun Nisa Anik Kusmiatun Anik Kusmiatun Anik Kusmiatun Anis Khairunnisa Anis Khairunnisa Anis Khairunnisa Annisa Khairani Aras Ariana, Anak Agung Gde Bagus Arie Kiswanto Arimbawa, Putu Aries Ridhana Arimbawa, Putu Aries Ridhana Budi Rianto Wahidi Cesrany, Mahaldika Desry Natalia Manuhutu Desy Febrianti Desy Febrianti Dewa Ngakan Gde Tisna Prayoga Diah Ayu Satyari Utami DIAH AYU SATYARI UTAMI Diah Ayu Satyari Utami Dwi Adinda Wulan Maulidiyah Febi Luthfiani Febi Luthfiani Febi Luthfiani Febi Luthfiani, Febi Fenny Crista Anastasia Panjaitan Frengky Yeremias Malelak Grangsang Sotyaramadhani Grangsang Sotyaramadhani Grangsang Sotyaramadhani HARIANTO, WAWAN Hariyadi, Dimas Rizky Hatim Albasri I Dewa Putu Gede Wiyata Putra I Gede Adnyana I Gede Mardiana Putra I Gede Riyan Mahayana I Gede Sura Adnyana I Gusti Ayu Budiadnyani I Gusti Ayu Budiadnyani I Gusti Ayu Budiadnyani I Gusti Ayu Budiadnyani I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Gusti Made Ngurah Desnnajaya I Ketut Sumandiarsa I Ketut Sumandiarsa I Ketut Sumandiarsa I Komang Arya Ganda Wiguna I Komang Arya Ganda Wiguna I Komang Arya Ganda Wiguna I Made Urip Sumaharja I N Satya Kumara I Nyoman Juniarta I Nyoman Juniarta I Nyoman Saputra Wahyu Wijaya I Nyoman Setiawan I Nyoman Sudiarsa I Nyoman Sudiarsa I Wayan Dani Pranata I Wayan Dani Pranata Ida Ayu Dwi Giriantari Idrus, Muhamad Amril Iftachul Farida Iftachul Farida Iftachul Farida Iftachul Farida Ika Astiana Ika Astiana Ika Astiana Ika Astiana Ika Astiana Ika Astiana Ilham Ilham Ilham Ilham Ilham Jatayu, Diklawati Jhon Septin M. Siregar Jhon Septin Mourisdo Siregar Juniarta, I Nyoman Kadek Listuayu Kaminton Tambunan Kaminton Tambunan Lebrina Ivantry Boikh Made Puji Dwicaksana Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Malelak, Frengky Yeremias Marcus Samusamu Marcus Samusamu Maria Delastrada Poy Maria Jelita Gone Martinus Mukeni Leway Medal Lintas Perceka medal lintas perceka Mohsan Abrori Mufti Hatur Rahmi Muhamad Amril Idrus Muhammad Ilham Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Luh Dea Sari Ni Made Airanthi K Widjaja Adhi Ni Putu Dian Kusuma Ni Putu Rahayu Artini Ni Putu Tantri Miranti Niken Dharmayanti Nyoman Sarasuartha Mahajaya Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Pinky Natalia Samanta Poy, Maria Delastrada Pramana, Putu Indra Pt Aries Ridhana Putra, Febryan Arya Putri Yuliana Masrin Putu Agus Mahadi Putra Putu Aries Ridhana Arimbawa Putu Indra Pramana Putu Indra Pramana Rahmat Yuliandri Rajab, Resky Amalia Rasdam Rasdam Rasdam Rasdam Reganata, Gde Palguna Resti Nurmala Dewi Robert Martinus Runa Taopan Rundi, Sandi Karipi Salsabila Ayudia Listy Samanta, Pinky Natalia Samsul Hadi Satiti Kawuri Putri Septin M. Jhon Septin M. Siregar Siregar Serihollo, Lukas G. G Siahaan, Irandha C. M. Siluh Putu Sri Dia Utari Siluh Putu Sri Dia Utari Siluh Putu Sri Dia Utari siluh putu sri dia utari Siluh Putu Sri Dia Utari Siregar, Jhon Septin Maourisdo Sri Rejeki Minda Ratu SUDARMONO SUDARMONO Sumandiarsa, I Ketut Tambunan, Kaminton Tjokorda Bagus Putra Marhaendra Tri Audia Paputungan Utari, Siluh Putu Sri Dia Wahyu Wahyu Wahyu Was, Yosep Sulistio Wawan Harianto Wayan Gede Suka Parwita We, Jendri Widagdo, Aris Wulang, Jemson Domu Yasinta Ega Kaborang Yesaya Mau Yosep Sulistio Was Zainal Usman