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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 Jurnal Ilmiah dan Kajian Akademik
Adi, Catur Pramono
Politeknik Kelautan Dan Perikanan Karawang
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Cantang Group (Epinephelus Fuscoguttatus >< Epinephelus Lanceolatus) Hatcheries At The Blitok Installation Of Breach Water Cultivation Fisheries Center (BPBAP) Situbondo, East Java Adi, Catur Pramono; Aripudin, Aripudin; Prabowo, Guntur; Eny Kristiany, Maria Gorety; Luthfiadi, Nabila Azzahra
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 5 No 2 (2023): 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.v5i2.342

Abstract

To achieve success in the maintenance of cantang grouper requires mastery of techniques in good hatchery of cantang grouper (Epinephelus fuscoguttatus >< Epinephelus lanceolatus) in order to produce optimal productivity both in terms of quantity and quality. The aims of this study were: 1) To find out the development and growth rates in cantang grouper hatcheries (Epinephelus fuscoguttatus – lanceolatus), 2) To determine the condition of water quality in cantang grouper hatcheries (Epinephelus fuscoguttaus – lanceolatus), and 3) To determine the feasibility of cantang grouper hatcheries (Epinephelus fuscoguttaus – lanceolatus). The data analyzed in this study include data on growth, water quality, and business analysis. The results of the analysis showed that: 1) In a day the average length increase reached 0.074 cm and the percentage rate of increase in length of cantang grouper larvae for 29 days from the age of D30 – D58 was 7.4%. At the beginning of measuring the length of cantang grouper larvae, the average length was 1.12 cm and at the end of the observation the average value was 3.28 cm. 2) From the results of water quality maintenance, the temperature ranged from 29 – 31°C, oxygen dissolved 4.37 – 4.87 mg/L., pH 7.4 – 7.9, and salinity 28 – 30 ppt, 3) In terms of financial or business feasibility the cantang grouper hatchery activity at the Blitok BPBAP Situbondo Installation can be said to be feasible to do and profitable with a net profit of Rp. 665,904,233/year with an R/C ratio of 3.7. Break Event Point (BEP) price of Rp. 111,539,155/year with production BEP reaching 37,179 heads. Payback Period (PP) for 1 year.
Water Quality Correlation of Hatchability of White Snapper (Lates Calcarifer) at the Lampung Marine Aquaculture Fisheries Centre (BBPBL) Ramli, Taufik Hadi; Adi, Catur Pramono; Suryana, Asep; Ismail, R.Moh.; Sutrisno, Bagus Oktori
Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan Vol 7 No 1 (2025): Edisi April
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.v7i1.563

Abstract

Water quality is a major factor in the survival of white snapper. In the process of successfully producing white snapper, it is necessary to monitor the water quality in the spawning tank so that it can determine the optimal water quality and its effect on the hatching power of snapper eggs. The purpose of this study was to see the correlation of water quality parameters with egg hatching, and to determine the relationship between length and weight in White Snapper. The analysis method used is the parametric statistical method with the analysis tool used, namely the SPSS statistical application 26. The analysis used is a simple linear regression test, and a correlation test between water quality and egg hatching power. The results of the study showed that the growth pattern was more dominant in increasing the length of white snapper, while the results of the Pearson correlation test showed that temperature and salinity suitability greatly influenced the number of white snapper eggs that hatched.
Pemberdayaan Masyarakat Melalui Budi Daya Ikan Pada Kelompok Mina Sejahtera di Dusun Patokbeusi, Subang Pramono Adi, Catur; Suhermanto (indonesia), Achmad; Prabowo (indonesia) et al, DH. Guntur
JURNAL KASTARA Vol. 5 No. 1 (2025): Juni 2025
Publisher : Fakultas Pertanian_Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/kastara.v5i1.2657

Abstract

Community empowerment is a strategic effort to improve people’s welfare through capacity development and skill enhancement. This program was carried out in Patokbeusi Hamlet, Subang Regency, West Java, focusing on catfish farming as a practical and accessible livelihood alternative. Implemented by the Department of Aquaculture at the Karawang Polytechnic of Marine and Fisheries, the program involved training and mentoring activities for the local community, specifically the Mina Sejahtera group. The empowerment activities included technical training in fish pond construction, fish feeding, disease control, and marketing strategies. A total of 15 participants joined the program. The catfish farming was conducted using simple pond systems with tarpaulin-lined structures, making it feasible for communities with limited capital. During the mentoring phase, 6,000 catfish were cultivated across three ponds and yielded approximately 1,000 kg of harvest. The program not only increased the knowledge and technical skills of the community members but also contributed to their entrepreneurial capacity. Evaluation results indicated a significant improvement in participants’ understanding and implementation of aquaculture practices. Moreover, the formation of formal fish farming groups (Pokdakan) enhanced their access to markets and strengthened community organization. The success of this initiative demonstrates that integrated and participatory empowerment models, when supported by technical guidance and government collaboration, can lead to sustainable socio-economic development. This model can be replicated in other rural communities to tackle unemployment, food insecurity, and low income through accessible aquaculture-based entrepreneurship.
The Effect of Different Processing Techniques of Beefsteak with Eel (Monopterus Albus) Raw Materials Adi, Catur Pramono; Panjaitan, Pola S.T.; Marleni, Novita Rizki; Soeprijadi, Liliek
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.14066

Abstract

One of the techniques commonly used to produce beefsteak is high temperature processing techniques. Research purposes; making eel steaks with different concentrations of eel meat, knowing the effect of processing techniques by grilling and steaming on eel steaks, testing the sensory quality, chemical quality and microbiological quality of eel steaks. The selection of eel raw materials is intended to utilize eel which contains high nutritional value and to increase its added value. The results of the research show that the organoleptic test results for fresh eel are so that the raw material can be said to be suitable. The results of the hedonic test for the highest appearance were sample C with a value of 6.81; The highest aroma value in sample C was 6.71; the highest taste score is D with a score of 6.76; and the texture got the highest score in sample C with a score of 6.71. It can be seen that sample C has a superior value in the hedonic test. The highest protein chemical test results were in sample C at 11.85%, the highest fat content in sample C was 3.33%, the lowest ash content in sample A was 2.39%, and the highest water content in sample A was 60.76%. It can be seen that the chemical tests that have sufficient nutritional value are samples C and A. Meanwhile, vitamin A has a good value for the steaming processing technique, namely 0.38.
Processing of Noodle Sticks with The Addition of Catfish Meat Flour (Clarias Sp.) Adi, Catur Pramono; Panjaitan, Pola Sabar Tumohom; Permadi, Aef; Agustin, Anis
PELAGICUS Volume 3 Nomor 2 Tahun 2022
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v3i2.10942

Abstract

The processing of this stick noodle with the addition of catfish flour aims to provide innovation and fortification of fisheries, increase the nutritional content, especially protein and the utilization of nutritious raw materials from fishery commodities, so that people can enjoy snacks with added nutritional value that is good for the body. The objectives of this study were: 1. Making catfish stick noodles from raw materials to the final product, and 2. Knowing the quality characteristics of catfish sticks with the addition of catfish flour. The results showed that: a. The process of processing stick noodles with the addition of catfish flour (Clarias Sp) with the following process flow: Making catfish meal (Weighing, Washing I, Weeding, Washing II, Separating meat, Leaching or washing in cold water 4˚C ± 5 minutes with water ratio 1:4 (2-3 times until clean from fat and blood), Squeezing, Steaming (80˚C ± 20 minutes), Baking (temperature 60˚C 10 hours), Milling and Filtering (blender until smooth 2-3 times) and preparation of ingredients (wheat flour, sago flour, catfish meat flour, eggs, salt and water), kneading (dough until smooth), dough formation (dough in sheet form using a roller machine until thin and evenly distributed, then in the shape of noodles using noodle printing machine), Drying (using an oven 50˚C ± 20 minutes), Frying (using low heat), b. The best formulation for making stick noodles with the addition of catfish flour with a percentage of flour. The catfish is 5% with an average of 6.6 which means it likes sample A5 quite a bit.
PENGEMBANGAN PRODUK BERBASIS RUMPUT LAUT BAGI MASYARAKAT PESISIR KABUPATEN KARAWANG Pramono Adi, Catur
JURNAL KASTARA Vol. 2 No. 2 (2022): Desember 2022
Publisher : Fakultas Pertanian_Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/kastara.v2i2.177

Abstract

In 2021, the Fishery Product Processing Engineering Study Program of the Karawang Marine and Fisheries Polytechnic has carried out community service activities by applying the innovation of making seaweed soap products. The implementation of community service activities was carried out in Tambaksari Village, Tirtajaya District, Karawang Regency, Karawang Regency. Tambaksari village has great potential in the field of marine and fisheries, one of which is the availability of a wide area of seaweed ponds. The purpose of this community service activity is to improve the community's ability to process seaweed so that it can produce products with added value. Community Service Activities in 2021 by Lecturers of the Fishery Product Processing Engineering Study Program (TPPP) were carried out in the people of Tambaksari Village, Tirtajaya District, Karawang Regency on October 14, 2021. The implementation method was carried out through a lecture and practice-based approach, where this activity was carried out using demonstrations as media learning and practical activities accompanied by assistance, planning and monitoring and evaluation of all community service activities. There were 25 participants in this activity as a fulfillment of health protocols to prevent the transmission of COVID19. Each participant was given tools and materials to practice the manufacturing method demonstrated by the teaching team. Evaluation is carried out orally after the material is given to determine the extent to which participants can absorb the information provided.
PENGEMBANGAN PRODUK BERBASIS RUMPUT LAUT BAGI MASYARAKAT DESA PISANGSAMBO KECAMATAN TIRTAJAYA KABUPATEN KARAWANG Pramono Adi, Catur
JURNAL KASTARA Vol. 2 No. 2 (2022): Desember 2022
Publisher : Fakultas Pertanian_Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/kastara.v2i2.178

Abstract

In 2019, the Fishery Product Processing Engineering Study Program of the Karawang Marine and Fisheries Polytechnic has carried out community service activities by applying innovations in processing dodol products made from seaweed, namely carrageenan flour, agar flour and gelatin. The implementation of community service activities was carried out in Pisangsambo Village, Tirtajaya District, Karawang Regency. Pisangsambo Village is one of the centers for producing seaweed (Gracilaria sp.) in Karawang Regency. The purpose of this community service activity is to improve the community's ability to process seaweed so that it can produce products with added value. The First Phase of Community Service Activities in 2020 was carried out in the community of Pisangsambo Village, Tirtajaya District, Karawang Regency on October 1, 2020. The implementation method was carried out through a group-based approach, where all community service activities were carried out using groups as learning media and mentoring, planning, and monitoring and evaluation of all community service activities. The participants in this activity were 25 people, divided into 3 small groups to facilitate mentoring from the lecturer. Each group is given tools and materials to practice the manufacturing method demonstrated by the teacher. Evaluation is carried out orally after the material is given to determine the extent to which participants can absorb the information provided.
PELATIHAN PEMBUATAN PRODUK BANDENG CABUT DURI BAGI MASYARAKAT PESISIR DESA HURIPJAYA, KECAMATAN BABELAN, KABUPATEN BEKASI Pramono Adi, Catur
JURNAL KASTARA Vol. 2 No. 2 (2022): Desember 2022
Publisher : Fakultas Pertanian_Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/kastara.v2i2.179

Abstract

In 2021, the Fishery Product Processing Engineering Study Program of the Karawang Marine and Fisheries Polytechnic has carried out community service activities by applying innovations in processing burr milkfish products. The implementation of community service activities was carried out in Hurip Jaya Village, Babelan District, Bekasi Regency. Hurip Jaya Village is one of the marine tourism villages in Bekasi Regency and has a Fish Auction Place (TPI Hurip Jaya) and a large pond area. The purpose of this community service activity is to improve the community's ability to process milkfish so that it can produce products with added value. Community Service Activities in 2021 independently by Lecturers of the Fishery Product Processing Engineering Study Program (TPPP) were carried out in the community of Hurip Jaya Village, Babelan District, Bekasi Regency on March 23, 2021. The implementation method was carried out through a lecture-based approach and practice, where this activity was carried out using demonstrations as learning media and practical activities accompanied by assistance, planning and monitoring and evaluation of all community service activities. There were 10 participants in this activity as a fulfillment of the health protocol to prevent the transmission of COVID 19. Each participant was given tools and materials to practice the manufacturing method which was demonstrated by the teaching team. Evaluation is carried out orally after the material is given to determine the extent to which participants can absorb the information provided.
TEKNIK BUDIDAYA DAN PASCA PANEN IKAN NILA SALIN BAGI MASYARAKAT PEMBUDIDAYA DI DESA SEDARI, KECAMATAN CIBUAYA, KABUPATEN KARAWANG Pramono Adi, Catur
JURNAL KASTARA Vol. 2 No. 2 (2022): Desember 2022
Publisher : Fakultas Pertanian_Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/kastara.v2i2.180

Abstract

Cibuaya District, Karawang Regency, was designated as a Fish Cultivation Village in 2022. Then to increase awareness of coastal communities, especially fish cultivators, on the importance of the community's role for the welfare of family members from fish farming businesses. This activity is a form of community service from the Fishery Product Processing Engineering Study Program at the KP Karawang Polytechnic as a form of implementing the third dharma of the Tridharma of Higher Education. Activities and continuity of community service are actually very important both for university managers as well as for the existence of these universities in the community. Community service with the topic of "Cultivation and Post-Harvest Techniques Tilapia" was held in Sedari Village, Cibuaya District, Karawang Regency, West Java, attended by community members, especially cultivators, Sedari village officials, Fisheries Extension Officers, and community leaders. Sedari Village The community service method is carried out by direct counseling in the Sedari village meeting room. The community service program has been carried out well with the support of the Sedari village, extension workers, and the Karawang Regency Marine and Fisheries Service.
Kajian Kualitas Air Sungai Citarum yang Melintasi Kabupaten Karawang untuk Budidaya Ikan Patin (Pangasius sp.) Catur Pramono Adi; Guntur Prabowo; Maria Gorety; Asep Suryana
Jurnal Ilmiah dan Kajian Akademik Vol 1 No 01 (2023): Juni 2023
Publisher : Badan Perencanaan Pembangunan Daerah

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

Abstract

DAS Citarum merupakan DAS terluas dan terpanjang di Provinsi Jawa Barat Indonesia yang melintasi 8 (delapan) kabupaten, termasuk Kabupaten Karawang. DAS tersebut diduga teraliri oleh limbah industri, karena dari 51 (lima puluh satu) industri di wilayah tersebut, hanya 18 (delapan belas) yang memiliki instalasi pengolahan air limbah. Sangat disayangkan jika luas dan panjang sungai tersebut tidak dimanfaatkan oleh masyarakat secara produktif. Oleh karena itu, direncanakan akan dilakukan budidaya ikan yang sesuai dengan kondisi lingkungannya. Penelitian ini bertujuan untuk mengkaji aspek teknis yang meliputi kualitas air dan laju pertumbuhan dan mengetahui kondisi lingkungan budidaya ikan Patin (Pangasius sp.) di Sungai Citarum yang melintasi Kabupaten Karawang. Metode penelitian menggunakan pendekatan kualitatif dan pengumpulan data dilakukan melalui pengambilan sampel data, wawancara, observasi dan studi pustaka. Pengambilan sampel lingkungan dan kualitas air yang mengalir di Sungai Citarum dilakukan dengan menggunakan beberapa stasiun. Data dianalisis secara kualitatif dan deskriptif. Hasil penelitian menunjukkan bahwa: a) Kualitas air berhubungan dengan performa pertumbuhan bibit Patin (Pangasius sp.). Umur 10 hari adalah suhu berkisar 24,00-30,50 °C. Saat benih berumur 20 hari, fluktuasi dan kondisi PH berkisar 7,97 – 8,03 mendukung pertumbuhan benih. Saat benih berumur 30 hari, fluktuasi kualitas air tidak mempengaruhi kinerja pertumbuhan; b) Kualitas air di DAS Citarum masih sesuai dengan baku mutu ikan patin (Pangasius sp.).
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 Guntur Prabowo Hermawan, Fajar HUSSAIN, AZKA RASYID Ida Romawati Ismail, R.Moh. Kristiany, Maria Goreti Eny Luthfiadi, Nabila Azzahra Maria Goreti Eny Kristiany Maria Gorety 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