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Profil Sumber Daya Perikanan di Kecamatan 2x11 Enam Lingkung Kabupaten Padang Pariaman Provinsi Sumatera Barat Maharani, Silvia; Rina, Rina; Yuniarti, Tatty
Jurnal Penyuluhan Perikanan dan Kelautan Vol 17, No 2 (2023)
Publisher : Program Studi Penyuluhan Perikanan Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33378/jppik.v17i2.416

Kecamatan 2x11 Enam Lingkung memiliki potensi perikanan pada kegiatan usaha budidaya ikan air tawar pada bidang pembenihan gurami dan nila juga kegiatan pembesaran gurami dan nila. kelompok perikanan berjumlah sebanyak 20 pondakan di bina oleh satu penyuluh perikanan bantu di kecamatan 2x11 Enam Lingkung. Tujuan dari penelitian adalah melakukan identifikasi potensi wilayah guna mengetahui keadaan sumber daya alam, sumber daya manusia, sumber daya penunjang, sistem produksi pada wilayah perikanan yang potensial untuk di kembangkan. Penelitian ini dilaksanakan pada tanggal 02 November – 16 Desember 2022. Penentuan sampel secara Purpiosive Sampling dari populasi kelompok yang terdata pada Dinas Perikanan Kabupaten Padang Pariaman. Pengambilan data melalui observasi dan wawancara menggunakan kuesioner. Data analisis menggunakan analisis deskriptif kualitatif dan kuatitaif. Hasil identifikasi menunjukan bahwa kegiatan budidaya di Kecamatan 2x11 Enam Lingkung di dominasi oleh pembenihan dan pendederan komuditas ikan gurami dan lele sedangkan pada kegiatan pembesaran komuditas ikan gurami dan nila. Teknologi yang digunakan masih bersifat tradisional dan semi tradisional. Produksi pembenihan gurami rata-rata SR 67% gurami dan 71% lele sedangkan pembesaran ikan gurami memiliki FCR 2 dan ikan nila memiliki FCR 1,7. Alur pemasaran yang digunakan pembudidaya yaitu alur pemasaran semi langsung dan tidak langsung. Kegiatan penyuluhan yang dilakukan secara anjangsana.

The Effect of Probiotics on Bacillus sp Population, Water Quality, and Growth Rate of Striped Catfish (Pangasianodon hypophthalmus) in Pounds without Water Change Eliyani, Yuke; Zaidy, Azam Bachur; Yuniarti, Tatty
Jurnal Perikanan dan Kelautan Vol. 27 No. 1 (2022): February
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.1.32-36

This study aims to determine the effect of adding probiotics to water quality, Bacillus sp population and production performance of striped catfish. Completely randomized design experiment with three treatments ponds without probiotics without changing water (NN), ponds plus probiotics without changing water (PNW) and ponds given probiotics with 10% water change per day (PW). three replications each. The results showed that the water quality in the experimental pond was still within the acceptable range for fish growth. The TOM levels of the ponds that were given probiotics were lower than the control ponds. The PNW ponds with the lowest TOM levels turned out to have the highest TAN levels. The population of Bacillus sp in NN, PNW and PW ponds was not significantly different (P>0.05), however, the population of Bacillus PNW was 42.51% higher than NN, while PW was 17.38% higher than NN ponds. The abundance of plankton and the uniformity index of NN, PNW, and PW ponds were not significantly different (P>0.05). The abundance of plankton in NN was 203% higher than PNW and PW was 73% higher than PNW ponds. The growth rate and individual weight gain were significantly different (P<0.05), the growth rate of the PNW pond was higher than that of the NN pond, while the PW pond was the same as the PNW and NN ponds. The highest additional individual weight was in the PW pond, followed by the PNW pond and the lowest in the NN pond. Survival and biomass addition were not significantly different (P>0.05).

The Effect of Probiotics on Bacillus sp Population, Water Quality, and Growth Rate of Striped Catfish (Pangasianodon hypophthalmus) in Pounds without Water Change Zaidy, Azam Bachur; Yuniarti, Tatty; Eliyani, Yuke
Jurnal Perikanan dan Kelautan Vol. 27 No. 1 (2022): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aims to determine the effect of adding probiotics to water quality, Bacillus sp population and production performance of striped catfish. Completely randomized design experiment with three treatments ponds without probiotics without changing water (NN), ponds plus probiotics without changing water (PNW) and ponds given probiotics with 10% water change per day (PW). three replications each. The results showed that the water quality in the experimental pond was still within the acceptable range for fish growth. The TOM levels of the ponds that were given probiotics were lower than the control ponds. The PNW ponds with the lowest TOM levels turned out to have the highest TAN levels. The population of Bacillus sp in NN, PNW and PW ponds was not significantly different (P>0.05), however, the population of Bacillus PNW was 42.51% higher than NN, while PW was 17.38% higher than NN ponds. The abundance of plankton and the uniformity index of NN, PNW, and PW ponds were not significantly different (P>0.05). The abundance of plankton in NN was 203% higher than PNW and PW was 73% higher than PNW ponds. The growth rate and individual weight gain were significantly different (P<0.05), the growth rate of the PNW pond was higher than that of the NN pond, while the PW pond was the same as the PNW and NN ponds. The highest additional individual weight was in the PW pond, followed by the PNW pond and the lowest in the NN pond. Survival and biomass addition were not significantly different (P>0.05).

The Effect of Probiotics on Bacillus sp Population, Water Quality, and Growth Rate of Striped Catfish (Pangasianodon hypophthalmus) in Pounds without Water Change Zaidy, Azam Bachur; Yuniarti, Tatty; Eliyani, Yuke
Jurnal Perikanan dan Kelautan Vol. 27 No. 1 (2022): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aims to determine the effect of adding probiotics to water quality, Bacillus sp population and production performance of striped catfish. Completely randomized design experiment with three treatments ponds without probiotics without changing water (NN), ponds plus probiotics without changing water (PNW) and ponds given probiotics with 10% water change per day (PW). three replications each. The results showed that the water quality in the experimental pond was still within the acceptable range for fish growth. The TOM levels of the ponds that were given probiotics were lower than the control ponds. The PNW ponds with the lowest TOM levels turned out to have the highest TAN levels. The population of Bacillus sp in NN, PNW and PW ponds was not significantly different (P>0.05), however, the population of Bacillus PNW was 42.51% higher than NN, while PW was 17.38% higher than NN ponds. The abundance of plankton and the uniformity index of NN, PNW, and PW ponds were not significantly different (P>0.05). The abundance of plankton in NN was 203% higher than PNW and PW was 73% higher than PNW ponds. The growth rate and individual weight gain were significantly different (P<0.05), the growth rate of the PNW pond was higher than that of the NN pond, while the PW pond was the same as the PNW and NN ponds. The highest additional individual weight was in the PW pond, followed by the PNW pond and the lowest in the NN pond. Survival and biomass addition were not significantly different (P>0.05).

Karakteristik Mutu, Kelayakan Dasar, dan Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Pengolahan Udang Masak Beku di PT. XYZ Asriani, Asriani; Yuniarti, Tatty; Indratama, Andhika
Buletin Jalanidhitah Sarva Jivitam Vol 5, No 2 (2023): September 2023
Publisher : POLITEKNIK AHLI USAHA PERIKANAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/bjsj.v5i2.13142

Ekspor udang diperlukan persyaratan jaminan keamanan pangan yang harus dipenuhi oleh semua perusahaan. Hazard Analysis Critical Control Point (HACCP) merupakan suatu sistem yang digunakan atau dipakai dalam memberikan jaminan pangan internasional. PT. XYZ merupakan perusahaan yang memproduksi dan mengekspor produk udang masak beku ke berbagai negara. Perusahaan ini telah menerapkan HACCP pada proses produksinya. Tujuan dari penelitian ini adalah mengetahui alur proses pengolahan udang masak beku, mutu bahan baku dan produk akhir, penerapan kelayakan dasar, dan penerapan HACCP. Alur proses terdiri dari 18 tahapan. Hasil pengujian telah memenuhi standar SNI yaitu mutu organoleptik bahan baku dan produk akhir adalah 9, uji antibiotik adalah not detected, uji mikrobiologi telah memenuhi persyaratan sesuai SNI. Penerapan persyaratan dasar yaitu Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedure (SSOP) pada proses produksi telah diterapkan dengan baik. Penerapan 12 tahapan HACCP pada proses produksi telah diterapkan dengan baik.

Peningkatan Pengetahuan, Sikap dan Keterampilan melalui Pelatihan dan Pendampingan Usaha Olahan Kerupuk Ikan Tongkol pada Kelompok Istri Nelayan di Kecamatan Simeulue Timur, Kabupaten Simeulue, Provinsi Aceh Melina, Sisi; Sobariah, Sobariah; Yuniarti, Tatty
PELAGICUS Volume 2 Nomor 3 Tahun 2021
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v2i3.10298

ABSTRAKKecamatan Simeulue Timur merupakan wilayah pesisir yang memiliki potensi perikanan dengan hasil tangkapan ikan tongkol sebanyak 252,30 ton/tahun. Melimpahnya hasil tangkapan tersebut membuat harga jual ikan tongkol menjadi menurun. Isteri nelayan belum mempunyai kegiatan produktif, dapat memanfaatkan ikan untuk meningkatkan kesejahteraan keluarganya. Penelitian bertujuan untuk meningkatkan pengetahuan, sikap dan keterampilan responden melalui penyuluhan menggunakan metode demonstrasi cara olahan kerupuk ikan tongkol, sosialisasi pengemasan label produk, dan pemasaran online. Responden pada penelitian ini adalah Kelompok Barokah dari Kecamatan Simeulue Timur. Penelitian dilaksanakan pada tanggal 8 Maret sampai 5 Juni 2021. Hasil penelitian berupa mengamati perubahan pengetahuan, sikap dan keterampilan responden sebelum dan sesudah penyuluhan. Hasil penelitian dalam penyuluhan demonstrasi cara kerupuk ikan tongkol meningkatkan pengetahuan responden sebesar 26,7%, sikap 16,6%, dan keterampilan 25%. Evaluasi adopsi inovasi kerupuk ikan tongkol dilakukan pada tiga responden. Penyuluhan pengemasan label produk meningkatkan pengetahuan responden sebesar 31,6% dan sikap 21,6%. Evaluasi adopsi inovasi pengemasan label produk terjadi kepada dua responden. Penyuluhan pemasaran online meningkatkan pengetahuan responden sebesar 20,8% dan sikap 16,6%. Melalui penyuluhan maka dapat terjadi perubahan pengetahuan, sikap dan keterampilan istri nelayan untuk dapat meningkatkan kesejahteraan keluarganya.ABSTRACT East Simeulue District is a coastal area that has fishery potential with tuna catches as much as 252.30 tons/year. The abundance of the catch made the selling price of tuna decrease. Fishermen's wives do not have productive activities, they can use fish to improve the welfare of their families. The research aims to improve the knowledge, attitudes and skills of respondents through counseling using demonstration methods on how to process tuna crackers, socialization of product label packaging, and online marketing. Respondents in this study were the Barokah Group from East Simeulue District. The research was carried out from March 8 to June 5, 2021. The results of the study were observing changes in the knowledge, attitudes and skills of respondents before and after counseling. The results of the research in the demonstration of how to use tuna crackers increased the knowledge of the respondents by 26.7%, attitudes by 16.6%, and skills by 25%. Evaluation of the innovation adoption of tuna crackers was carried out on three respondents. Counseling on product label packaging increased respondents' knowledge by 31.6% and attitudes by 21.6%. Evaluation of the adoption of product label packaging innovations occurred to two respondents. Online marketing counseling increased respondents' knowledge by 20.8% and attitude by 16.6%. Through counseling, there can be changes in the knowledge, attitudes and skills of fishermen's wives to be able to improve the welfare of their families.

Optimization of Effervescent Tablets in Sensory Acceptance from the Active Ingredients of Fish Protein Hydrolysate and Microalgae Chlorellae sp. powder Yuniarti, Tatty; Nanda Anggiani Putri; M.Si, Niken Dharmayanti; Mugi Mulyono; Sri Sugiwati; Pujoyuwono Martosuyono; Ita Junita Puspa Dewi; Aghitia Maulani; Taufik Hidayat
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 1 (2025): 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.vi.56019

Graphical Abstract Highlight Research 1. FPH and Chlorella sp. microalgae can be used as effervescent tablet ingredients received by panelists. 2. The mixture design method can determine the formula of effervescent tablets made from a combination of FPH and microalgae 3. The best percentage of FPH and microalgae in effervescent tablets was 5.873% and 9.127%. Abstract Effervescent tablets are a promising delivery system for functional food ingredients, offering convenience and enhanced consumer appeal. This study aimed to optimize effervescent tablet formulations incorporating Fish Protein Hydrolysate (FPH) and Chlorella sp. powder using the d-optimal mixture design method. Thirteen formulations were evaluated for sensory attributes (color, aroma, taste, aftertaste, hedonic scores) and chemical properties (protein, lipid, water content). The optimal formulation, consisting of 5.873% FPH and 9.127% Chlorella sp. powder, significantly improved sensory acceptance (p < 0.05), validated by a robust statistical model (R2 = 0.93). Proximate analysis confirmed the nutritional value, with protein contents of 19.60% and 47.68% in FPH and Chlorella sp., respectively, along with flavonoids (2.69%) in Chlorella sp.. These results demonstrate the successful integration of bioactive compounds into effervescent formulations, addressing consumer demand for sustainable and health-promoting products. This research provides a framework for developing innovative functional food products, contributing to the global advancement of nutraceuticals and sustainable food solutions. Future studies should focus on long-term stability, bioavailability, and consumer acceptability to enhance the commercialization potential of these effervescent tablets.

Karakteristik Fisikokimia dan Aktivitas Antioksidan Hidrolisat Protein Ikan Kakap (Lutjanus sp.) Skala Pilot Yuniarti, Tatty; Arrahmi, Nafa Ya’la; Dharmayanti, Niken; Sugiwati, Sri; Mulyono, Mugi; Hidayat, Taufik; Martosuyono, Pujoyuwono; Maulani, Aghitia; Alghany, Albar
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 1 (2024): Juni 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i1.985

Hidrolisat protein ikan (HPI) merupakan produk dari reaksi hidrolisis ikatan peptida menghasilkan pelepasan peptida aktif pendek dan lebih mudah diserap. Ikan kakap merupakan komoditas perikanan laut yang berlimpah di Indonesia. Penelitian ini bertujuan untuk menentukan karakteristik fisikokimia dan kemampuan bioaktif HPI dari ikan kakap merah (Lutjanus sp.) pada skala pilot (biofermentor 120 kg). Pengujian bahan baku dan HPI yang dilakukan meliputi uji organoleptik, uji TVB, uji ALT, uji proksimat. pembuatan HPI dilakukan dengan menggunakan enzim alkalase 20.000 U/kg substrat saat suhu 55 °C dengan waktu hidrolisis pada jam ke-0 hingga jam ke-8. Pengujian derajat hidrolisis dan uji aktivitas antioksidan metode 2,2-difenil-1-pikrilhidrazil (DPPH) dilakukan pada tiap jam. Hasil penelitian menunjukkan waktu hidrolisis mulai stabil pada jam ke-6 hingga jam ke-8. Derajat hidrolisis (DH) HPI pada jam ke-6 adalah sebesar 13,3% dan inhibisi antioksidan sebesar 6,75%. Bahan baku HPI merupakan ikan segar dengan nilai TVB 12,89%; kadar protein 21,41%; lemak 4,66%; air 72,36%; dan abu 0,95%. Komposisi kimia HPI memiliki kadar protein 19,20%; lemak 0,15%; air 0.06%; abu 1,15%. Rendemen HPI yang dihasilkan sebesar 15,75% dari bahan baku. Total mikroba dan organoleptik memenuhi standar SNI. Kandungan asam amino tertinggi dari bahan baku dan HPI merupakan asam glutamat dengan nilai masing-masing 3,3% dan 3,4%. Kandungan asam amino terendah pada bahan baku dan HPI adalah histidin dengan nilai masing-masing 0,43% dan 0,52%. Produksi HPI skala pilot menghasilkan HPI yang kaya asam amino esensial dan memiliki aktivitas antioksidan, sehingga berpotensi digunakan sebagai ingridient pangan fungsional.KATA KUNCI: AbstractFish protein hydrolysate (FPH) is a product of the hydrolysis reaction of peptide bonds resulting in the release of short active peptides and more easily absorbed. Fish protein hydrolyzate (HPI) is a product of the hydrolysis reaction of peptide bonds resulting in the release of short active peptides that are more easily absorbed. Snapper is an abundant marine fishery commodity in Indonesia. The aim of this study was to determine the physicochemical characteristics and bioactive capabilities of HPI from red snapper (Lutjanus sp.) on a pilot scale (120 kg biofermenter). Raw material and HPI testing includes organoleptic tests, TVB tests, ALT tests, proximate tests; HPI production uses the alcalase enzyme 20,000 U/kg substrate at a temperature of 55°C with a hydrolysis time of 0 to 8 hours. Tests for the degree of hydrolysis and antioxidant activity tests using the DPPH method are carried out every hour. The results showed that the hydrolysis time began to stabilize at the 6th to the 8th hour. The value of DH HPI at the 6th hour was 13.3% and antioxidant inhibition was 6.75%. The raw material is fresh fish with a TVB of 12.89%; protein content 21.41%; fat 4.66%; water 72.36%; ash 0.95%. The resulting HPI has a protein content of 19.20%; fat 0.15%; water 0.06%; ash 1.15%. HPI yield 15.75% of raw materials. Total microbes and organoleptics meet SNI standards. The highest amino acid content of raw materials and HPI is glutamic acid with values of 3.3% and 3.4% respectively. The lowest amino acid content in raw materials and HPI is histidine with values of 0.43% and 0.52% respectively. Pilot scale HPI production produces HPI which is rich in essential amino acids and has bioactive antioxidant capabilities, so it has the potential to be used as a functional food ingredient.

DEMONSTRASI CARA DIVERSIFIKASI OLAHAN IKAN TUNA (Thunnini) UNTUK MENINGKATKAN KETERAMPILAN PENGOLAH DI KECAMATAN MOROTAI SELATAN KABUPATEN PULAU MOROTAI PROVINSI MALUKU UTARA Malagapi, Sarni; Yuniarti, Tatty; Wiryati, Ganjar
MARLIN Vol 2, No 2 (2021): (Agustus, 2021)
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V2.I2.2021.63-78

Kabupaten Pulau Morotai memiliki potensi perikanan yang mumpuni dalam bidang penangkapan dan pengolahan. Potensi perikanan dapat dikembangkan dengan cara meningkatkan peranan sumber daya manusia yang menjadi motor penggerak bagi aspek perikanan. Tujuan praktik akhir adalah untuk meningkatkan pengetahuan kelompok dan meningkatkan keterampilan mengenai variasi produk olahan perikanan. Hasil dari kegiatan praktik akhir diharapkan dapat bermanfaat dan dapat dijadikan sebagai acuan dalam membantu kegiatan penyuluhan melalui aksi penyuluhan yang tepat. Praktik akhir dilaksanakan pada tanggal 02 Maret sampai dengan 15 Mei 2020. Program kegiatan yang dilakukan berupa : penetuan lokasi dan dan sasaran penyuluhan, sosialisasi kegiatan penyuluhan, inovasi, difusi, dan adopsi, serta evaluasi penyuluhan. Hasil penelitian menunjukkan bahwa karakteristik sasaran yang termasuk dalam kategori rendah berjumlah 6 orang dan kategori sedang berjumlah 4 orang. Pre Test maupun Post Test yang dilakukan pada penilaian fungsi kelompok (aspek pengetahuan Pre Test 65% dan Post Test sebesar 89%, aspek sikap Pre Test 59,2% dan Post Test 89,8%), demonstrasi cara pembuatan crispy (aspek pengetahuan Pre Test 56% dan Post Test 93%, aspek sikap Pre Test 66,4% dan Post Test 80,4%), dan demonstrasi cara pembuatan nugget (aspek pengetahuan Pre Test 59,3% dan Post Test 85,71%, aspek sikap Pre Test 74,8% dan Post Test 88,4%).

AFEKTIF PEMBUDIDAYA IKAN DALAM KEGIATAN PROGRAM SOSIALISASI PENYULUHAN DI KECAMATAN 2x11 ENAM LINGKUNG Rina, Rina; Maharani, Silvia; Yuniarti, Tatty; Nurmalia, Nayu
MARLIN Vol 5, No 1 (2024): (FEBRUARI) 2024
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V5.I1.2024.45-58

Kecamatan 2x11 Enam Lingkung termasuk salah satu wilayah di Kabupaten Padang Pariaman yang memiliki potensi perikanan di bidang budidaya ikan air tawar berupa ikan lele, gurami dan nila. Masalah dalam budidaya yaitu produksi dan kualitas ikan yang masihrendah karena kurangnya pengetahuan dan sikap pembudidaya. Tujuan dilakukan kegiatan penyuluhan adanya sosialisasi penerapan cara pembenihan ikan yang baik(CPIB), pengendalian hama penyakit dan perhitungan analisis usaha pada pembudidaya ikan dalam penerapan fungsi kelompok sebagai kelas belajar dan wahana kerja sama. Pelaksanaan penelitian berada di Kecamatan 2x11 Enam Lingkung, Kabupaten Padang Pariaman, Provinsi Sumatera Barat yang berlangsung dari tanggal 20 Februari – 20 Mei 2023. Metode yang digunakan ceramah, diskusi kelompok, sosialisasi dan pengamatan fungsi kelompok sebagai kelas belajar. Media yang digunakan folder. Sasaran penyuluhan sebanyak 10 orang yaitu kelompok pembudidaya ikan (Pokdakan) Sakawan Fish di Nagari Lubuak Pandan dan 10 orang Pokdakan Sakato di Nagari Sungai Asam. Berdasarkan hasil penelitian dapat disimpulkan bahwa hasil evaluasi sosialisasi penerapan CPIB padaPokdakan Sekawan fishaspekpengetahuan teradi peningkatan sebesar44% dan aspek sikap meningkatsebesar13.6% sedangkan Pokdakan Sakato aspek pengetahuan meningat53% dan aspek sikap meningkat14.4%.Hasilevaluasisosialisasi pengendalian hama penyakit padaPondakan Sekawan Fish aspek pengetahuan meningkat sebesar 44% dan aspek sikap meningkat 12.4% sedangkanPokdakan Sakato aspek pengetahuan meningkat sebesar 43% dan aspek sikap meningkat sebesar 18%.Sosialisasi perhitungan analisis usaha hasil evaluasi Pokdakan Sakawan Fish dan Sakato pada aspek pengetahuan meningkat sebesar 45%, aspek sikap meningkat 27.2%, aspek keterampilan terdapat 7 orang terampil dan adopsi inovasi berumlah 3 orang menerapkan. <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="Body Text

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