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All Journal Jurnal Perikanan dan Kelautan Jurnal Kelautan dan Perikanan Terapan (JKPT) Grouper: Jurnal Ilmiah Perikanan PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan CENDEKIA : Jurnal Ilmu Pengetahuan KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan Jurnal Airaha Barakuda 45 Sainteks: Jurnal Sain dan Teknik Jurnal Kastara Jurnal Perikanan

Adi, Catur Pramono

Politeknik Kelautan Dan Perikanan Karawang

Author-ID : 3394338

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Physics Social Sciences Veterinary Other

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Perbedaan Penggunaan Ekstrak Nanas dan Diamonium Fosfat Terhadap Mutu Nata De Seaweed (Gracilaria sp.) Ghayah Fattaah Sya; Aef Permadi; Catur Pramono Adi
PELAGICUS Volume 1 Nomor 1 Januari 2020
Publisher : Politeknik Kelautan dan Perikanan Karawang

Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh penggunaan ekstrak nanas dengan diamonium fosfat (DAP) terhadap mutu nata de seaweed. Penelitian dilakukan dari bulan Maret - Mei 2019 di Balai Besar Pengujian Penerapan Hasil Perikanan. Perlakuan yang digunakan pada penelitian ini adalah penambahan ekstrak nanas dan DAP dengan nata de coco sebagai kontrol. Peubah mutu produk nata de seaweed yang dilakukan yaitu uji fisik, hedonik, proksimat, dan kadar logam berat. Hasil uji hedonik nata de seaweed dengan penambahan ekstrak nanas lebih baik dari DAP. Kadar protein, lemak, serta kadar abu nata de seaweed dengan penambahan ekstrak nanas lebih tinggi dari nata de seaweed dengan penambahan DAP dan kontrol, namun berkadar air lebih rendah dari nata de seaweed dengan penambahan DAP dan kontrol. Kadar serat nata de seaweed dengan penambahan ekstrak nanas lebih rendah dari kontrol. Kadar logam berat pada ketiga perlakuan menunjukkan nilai yang masih berada pada batas minimal.

Pembuatan Dodol Jelly dengan Penambahan Agar Strip (Gracilaria sp.) di Kabupaten Karawang Anasri Tanjung; Rahmad Surya Hadi Saputra; Sukma Budi Prasetyawati; Catur Pramono Adi
PELAGICUS Volume 1 Nomor 3 September 2020
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v1i3.8913

Kabupaten Karawang merupakan salah satu daerah penghasil rumput laut jenis Gracilaria sp. Untuk meningkatkan nilai jualnya, rumput laut Gracilaria sp. dapat diolah menjadi agar strip. Agar strip Gracilaria sp. kemudian digunakan sebagai bahan baku pembuatan dodol jelly. Menurut SNI 01-2986- 1992, dodol merupakan sejenis makanan yang terbuat dari tepung beras ketan, santan kelapa, dan gula dengan atau tanpa penambahan bahan lainnya yang diizinkan. Namun dalam perkembangannya, dodol dapat dibuat dari bermacam-macam bahan makanan, misalnya dodol buah Garut atau dodol jelly rumput laut khas Lombok. Tujuan penelitian ini untuk memformulasikan produk dodol yang diolah dari karaginan dan agar strip Gracilaria sp. serta menguji kualitas sensori dodol tersebut. Penambahan agar strip Gracilaria sp. mempengaruhi mutu sensori produk dodol jelly pada parameter tekstur. Formulasi bahan dodol jelly meliputi: agar Gracilaria sp, karaginan, gelatin, sirup glukosa, sukrosa, pewarna makanan dan air. Dodol jelly yang dihasilkan memiliki kenampakan jernih dan tekstur kenyal. Nilai tertinggi 4.15 untuk rata-rata kesukaan panelis terhadap tekstur yakni dodol jelly tanpa penambahan agar strip. Untuk warna rata-rata panelis menyukai produk dengan penambahan agar strip 5 gram. Untuk penilaian terhadap aroma semua panelis menyukai aroma dodol dengan atau tanpa penambahan agar strip.

Perbandingan Pendapatan Nelayan Pekerja dengan Standar Upah Minimum Regional (UMR) Kabupaten Kulon Progo Catur Pramono Adi; Dian Sutono HS
Jurnal Airaha Vol 7 No 02: Desember 2018
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

This research wa aimed to know the implementation of profit share system and wage system that are applied on gill net fishery business at Trisik Beach, Kulon Progo Regency. It was to know BEP level that is considered as limitation in determining the implementation of profit share system and to compare between wage system and profit share system that is earned by fisherman and ship’s owner with the UMR on Yogyakarta The reseach was conducted on Trisik Beach, banaran, Galur Sub district, Kulon Progo Regency in the early of August until the early of November 2017. The method that were used in this research included case study method, drawing sample, data collecting and data analyzing. The result of this reseach showed that ship’s crew earned Rp.2.284.000,- per mount and Rp.10.420,- per hour, ship’s captain earned Rp.6.602.000,- per month and Rp.300.420,- per hour. But for the company staf, they earned Rp.1.144.812,- per month and Rp. 38.160,- per day and also Rp.4.770,- per hour. By those way, it was more profitable using profit share system on Gill Net Monofilament Fihery business at Trisik Beach, Kulon Progo Regency compare to UMR 2017 at that Region, is Rp.1.373.600,--

Perceptions of Fishermen Communities Against the Establishment of Conservation Areas in Pongok Island, South Bangka Catur Pramono Adi; Dian Sutono; Umaroh; Mustasim
Jurnal Airaha Vol 8 No 01: June 2019
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Pongok Island is an island that has the potential of coastal ecosystems, namely mangrove, seagrass, and coral reef ecosystems and the presence of fishing by using bombs and potassium which require a management so that mangrove, seagrass, coral reef and fish ecosystems can be utilized sustainably. The management in question is the establishment of a conservation area that involves fishing communities so that an assessment of the community's perception of the determination of conservation areas is needed. This study aims to determine the perception of fishing communities towards the establishment of conservation areas. This research was conducted in December 2014 in Pongok Island, South Bangka. The selection of respondents was done by using purposive sampling. The variables studied are knowledge of conservation, community opinion about conservation location, type of ecosystem that is commonly conserved, knowledge of matters related to the determination of marine conservation, and community support for the determination of conservation areas. The data used are primary data and secondary data. Data analysis used is descriptive analysis to explain the perception of the fishing community towards the determination of conservation areas. The results of the study show that public perception is quite good because the highest percentage of assessment level is found in the assessment criteria agree and strongly agree.

Pengaruh Penambahan Edible Coating Kitosan Rajungan (Portunus pelagicus) Terhadap Sensori Dodol Betawi Pola Panjaitan; Reva Fiani; Aripudin Aripudin; Catur Pramono Adi; Liliek Soeprijadi
Jurnal Airaha Vol 9 No 02: December 2020
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

The research objective was to determine the effect of the edible coating of crab chitosan on the sensory quality of Betawi dodol. The process of making crab chitosan edible coating starts from mixing chitosan, 1% acetic acid, and glycerol, immersing dodol into edible coating solution, and storage. Edible coating with a concentration of 4% chitosan (K3) can maintain appearance and texture values until day 12 and aroma until day 16, longer than K0 and K1 treatments can only maintain appearance and texture values until day 4 and aroma until the 8th day and K2 which can maintain the appearance and texture values until the 8th day and the aroma until the 12th day and there is no difference in the taste values in the three treatments. Based on the Friedman test, the parameters of appearance, aroma, and texture have a sig. <0.05 so that H1 is accepted and H0 is rejected, which means that the difference in chitosan concentration has a significant effect. Meanwhile, the Friedman taste test has a sig.> 0.05 so that H0 is accepted and H1 is rejected, which means that the difference in chitosan concentration does not have a significant effect.

Pembuatan prototipe penentu kesegaran ikan patin Berbasis sensor TCS 230 Catur Pramono Adi; Tina Fransiskha C.P.; Pola Panjaitan; Yuda Herdiansyah
Jurnal Airaha Vol 10 No 01: JUNE 2021
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

The prototype to determine the freshness of catfish is a test tool to determine the level of freshness of catfish based on the color level of the meat in the form of R, G, B (Red, Green, and Blue) values. Making the prototype requires an Arduino Atmega 2560 which functions as the brain of all components, the TCS 230 sensor which functions to detect colors based on red, green, and blue values, then a 20×4 LCD which functions as a display of detection results. The cube-shaped chassis is made of lightweight iron and the board is water-resistant and easy to clean. This prototype has dimensions of length 28 cm, width 25 cm, and height 18 cm. In the way it works, the catfish is inserted into the cube where the TCS 230 sensor is attached which will then detect the color of the meat which is then converted into R, G, B values. The Arduino clarifies the sensor readings which are then forwarded to the LCD as the output of the test results. Based on the results of data confusion matrix testing, this prototype has a data accuracy value of 80%, a positive precision level of 83%, and a negative precision level of 67%. The results of testing the prototype freshness of catfish resulted in a success percentage of 84.4%.

Pemberdayaan Masyarakat di Daerah Aliran Sungai Melalui Pengembangan Usaha Budaya Ikan Patin (Pangasius sp.) Eny Budi Sri Haryani; Catur Paramono Adi; Aris Kabul Pranoto; Pola S.T. Panjaitan; Anasri Tanjung
Jurnal Airaha Vol 11 No 01: June 2022
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

The Citarum watershed in Karawang has not been used productively to empower the community. How to use the Citarum watershed for fish cultivation is an important issue. The purpose of this study was to determine: (1) the socio-economic conditions of the community around the Citarum watershed and the level of technology adoption; (2) the potential and utilization of catfish (Pangasius sp.) cultivation ponds around the Citarum watershed; (3) condition of community institutions and policy recommendations for community empowerment. Data was collected through interviews, observations and literature studies with the determination of respondents purposive random sampling. The results of the study: (1) socio-economic conditions and the level of community technology adoption support for catfish cultivation; (2) the potential for catfish culture ponds is open and can be developed; (3) adequate community institutions, but need capital support (soft loans), so that regulations are needed to facilitate permits for land use for catfish farming ponds, continuous institutional building and professional business development.

Histopatology kidney of seed white snipper (lates calcarifer bloch) which experienced a different decrease in salinity Larasati Putri Hapsari
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.v12i2.15093

White snapper (Lates calcarifer Bloch) is a consumption fish that has high economic and nutritional value. FAO stated that white snapper was a diversified species in aquaculture in 2018. This is because white snapper has many advantages such as fast growth rate, high fecundity, easy hatchery techniques in controlled containers, and high adaptability to various environmental conditions. The method used in this study was experimental with a completely randomized design (CRD) technique using 3 treatments with each treatment being repeated 3 times. The 3 treatments include; A : Water medium with a salinity content of 5 ppt; B : Water medium with a salinity content of 10 ppt; C : Water media with 15 ppt salinity. In this study, white snapper seeds measuring ±3 cm were given 3 different salinity treatments. The three treatments, salinity 5 ppt, 10 ppt, and 15 ppt caused histopathological abnormalities in the kidneys of snapper fish which were used as research objects. The kidney organ has Melano Macrophages Centers (MMC) and Necrosis (N). Kidneys with MMC are characterized by the presence of inflamed organ parts and a collection of pigmented macrophages. The occurrence of necrosis is characterized by the loss of tissue structure and then the kidney tissue is damaged, as well as the loss of cell boundaries or cell nuclei.

Utilitization Of Catfish Bone Gelatin (Pangasius Sp.) In Marshmallow Products Catur Pramono Adi; Sukma Budi Prasetyati; Elvi Andriani Br Sebayang; Aripudin Aripudin
Barakuda'45 Vol 4 No 2 (2022): Edisi November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v4i2.266

To take advantage of the by-product of catfish bone, gelatin is made as a value added of the by-product of the fishery industry, because Gelatin using sapa bovine fish bone has the same characteristics as catfish bone gelatin. Gelatin is the main ingredient in the manufacture of marshmallows to improve texture and ebilite. The purpose of this study was to determine the panelists' preference for marshmallows with the addition of catfish bone gelatin into marshmallows and to conduct chemical quality tests (water content and ash content) on catfish bone gelatin marshmallows. The method used is descriptive method, the results of this study are marshmallow hedonic testing with the highest appearance parameter value found in the sample F2 = 7.54, namely the addition of 0.93 gram catfish bone gelatin. From the parameters of taste, aroma, and texture, the highest value was found in sample F3 with the addition of 1.16 gram catfish bone gelatin to get a taste parameter value of 7.72, an aroma parameter value of 7.52, and a texture parameter value of 7.66. In chemical testing, all samples met the standard of SNI 3547.2-2008 soft confectionery. In the water content parameter, the highest value was found in sample F2 of 11.85% with a maximum limit of SNI 3547.2-2008 soft confectionery 20.0%. In the ash content parameter, the highest value is found in the F2 sample of 0.455% with a maximum limit of 3.0%. In the protein parameter, the protein test was taken from the best sample of sensory test results, namely marshmallow with the addition of 1.17gram catfish gelatin and 2.34gram beef gelatin with a protein content test result of 0.315%

PEMBUATAN RENGGINANG SINGKONG DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT (Ulva Lactuca) Pola S.T Panjaitan; Catur Pramono Adi; Aripudin Aripudin; Suratna Suratna; Ida Romawati
Grouper: Fisheries Scientific Journal Vol 14, No 1 (2023): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v14i1.125

Dalam pembuatan rengginang tidak ada penambahan zat gizi sehingga kandungan nutrisi di rengginang itu rendah, salah satunya kandungan protein. Maka dari itu dengan adanya potensi rumput laut ulva lactuca dapat dimanfaatkan sebagai upaya meningkatkan kandungan gizi protein rengginang singkong. Tujuan pada penelitian ini yaitu:Mengetahui cara pembuatan rengginang singkong dengan penambahan tepungrumput laut ulva lactuca; Mengetahui pengaruh penambahan tepung rumput laut ulva lactuca terhadap mutu hedonik rengginang singkong; dan Mengetahui pengaruh kandungan proksimat pada rengginang singkong dengan penambahan tepung rumput laut ulva lactuca.F1 dengan penambahan tepung rumput laut 10%, F2 dengan penambahan tepung rumput laut 12,5%, dan F3 dengan penambahan tepung rumput laut 15% pada parameter kenampakan, aroma, rasa dan tekstur. Pada mutu kimia perlakuan F1 dengan perlakuan F0 yang tidak ada penamabahan tepung rumput laut ulva lactuca menunujukkan adanya penurunan kadar air sebesar 4,55% berarti pada perlakuan F1 telah memenuhi Standar mutu BSN 1999 yaitu dengan kadar air maksimal 11 g dan 1,47% kenaikan kadar protein pada perlakuan F1. Dengan kadar air 10,14% dan kadar protein 1,47% pada perlakuan F1 yang berarti perlakuan F1 telah memenuhi standar BSN 1999 yaitu dengan kadar protein maksimal 6 g.

Co-Authors Aef Permadi AGUSTIN, ANIS Akbar, Mohamad Adha Alavia, Rohma Anasri Tanjung Arifiana, Alya Nida Marbella Aripudin Aripudin Aripudin Aripudin Aripudin, Aripudin Aris Kabul Pranoto ASEP SURYANA Asep Suryana Dian Sutono Elvi Andriani Br Sebayang Eny Budi Sri Haryani Eny Kristiany, Maria Goreti Eny Kristiany, Maria Gorety Ghayah Fattaah Sya Hermawan, Fajar HUSSAIN, AZKA RASYID Ida Romawati Ismail, R.Moh. Kristiany, Maria Goreti Eny Luthfiadi, Nabila Azzahra Maria Goreti Eny Kristiany Marleni, Novita Rizki Marzuki Marzuki Marzuki Marzuki Muhamad Fauzan Mukhaimin, Iman Mustasim, Mustasim Napitupulu, Romauli Julia NILWAN, TEUKU Panjaitan, Pola S.T. Panjaitan, Pola Sabar Tumohom Pieter Amalo POERWANTO, WAHYUDI Prabowo (indonesia) et al, DH. Guntur Prabowo, Guntur PUSPA AMELIA PUTRI SANTIKA Ramli, Taufik Hadi Restye Putri Geofani Mbura Reva Fiani RIZA TRIANZAH Saputra, Rahmad Surya Hadi Soeprijadi, Liliek Soeprijadi, Lilik Suharyanto Suhermanto (indonesia), Achmad Sukma Budi Prasetyati Sukma Budi Prasetyawati Suratna Suratna Suratna Suratna Sutrisno, Bagus Oktori TAUFIK HADI RAML Tina Fransiskha C.P. TRIANZAH, RIZA Umaroh Valentine, Riris Yuli Waluyo Waluyo Wirata, Wirata Yuda Herdiansyah Yundari, Yundari

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