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All Journal Jurnal Penyuluhan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Perikanan dan Kelautan Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati JFMR (Journal of Fisheries and Marine Research) Jurnal Perikanan Universitas Gadjah Mada Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Penyuluhan Perikanan dan Kelautan MARLIN : Marine and Fisheries Science Technology Journal PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Buletin Jalanidhitah Sarva Jivitam Jurnal Pengolahan Perikanan Tropis Journal of Fisheries & Marine Jurnal Perikanan dan Kelautan
Yuniarti, Tatty
Politeknik Ahli Usaha Perikanan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Energy Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Veterinary

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IDENTIFIKASI MANAJEMEN USAHA BUDIDAYA PEMBESARAN IKAN LELE SANGKURIANG (Clarias gariepinus) DI DESA MEKARGALIH KECAMATAN CIRANJANG KABUPATEN CIANJUR, PROVINSI JAWA BARAT Dewi, Shinta; Yuniarti, Tatty; Suratman, Suratman
MARLIN Vol 4, No 2 (2023): (AGUSTUS) 2023
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V4.I2.2023.85-93

Abstract

Unit usaha pembesaran ikan lele sangkuriang (Clarias gariepinus) milik Bapak Budi berlokasi di Desa Mekargalih Kecamatan Ciranjang Kabupaten Cianjur Provinsi Jawa Barat. Usaha tersebut berdiri pada Desember 2020 dengan luas lahan 2.100 . Keberlangsungan usaha budidaya pembesaran ikan dapat diukur dengan manajemen usaha. Penelitian bertujuan untuk menganalisis manajemen usaha, teknik pembesaran ikan lele sangkuriang (Clarias gariepinus) dan analisa usahanya. Metode yang digunakan dalam penelitian adalah analisis deskriptif, dengan perhitungan analisa usaha menggunakan biaya produksi, penerimaan, keuntungan, Break Event Point (BEP), Revenue Cost Ratio (R/C ratio), Payback Period (PP), dan Return on Investment (ROI). Hasil penelitian menunjukkan usaha budidaya pembesaran ikan lele sangkuriang (Clarias gariepinus) dilakukan secara semi intensif dengan menerapkan sistem budidaya yang terkontrol. Pembesaran ikan lele sangkuriang (Clarias gariepinus) layak untuk dijalankan, dengan nilai R/C ratio 1,71. Titik impas dari penjualan ikan lele sangkuriang memiliki BEP(Rp) Rp 7.501.098,- dan BEP(unit) sebanyak 906 kg. Biaya produksi sebanyak Rp 46.756.944,- dengan jumlah pendapatan sebanyak Rp 80.325.000,- sehingga mendapatkan keuntungan per siklus Rp 33.568.056,-Budi's sangkuriang catfish (Clarias gariepinus) rearing business unit is located in Mekargalih Village, Ciranjang District, Cianjur Regency, West Java Province. The business was established in December 2020 with a land area of 2,100 m^2. The sustainability of fish farming business can be measured by business management. The research aims to analyze business management, production processes and business analysis. The method used in this research is descriptive analysis, with business analysis calculations using production costs, revenues, profits, Break Event Point (BEP), Revenue Cost Ratio (R/C ratio), Payback Period (PP), and Return on Investment (ROI). ). The results showed that the growing cultivation of sangkuriang catfish (Clarias gariepinus) was carried out in a semi-intensive manner by applying a controlled cultivation system. Enlargement of sangkuriang catfish (Clarias gariepinus) is feasible, with an R/C ratio of 1.71. The breakeven point from the sale of sangkuriang catfish has a BEP(Rp) of IDR 7,501,098 and a BEP(unit) of 906 kg. Production costs of IDR 46,756,944, - with a total income of IDR 80,325,000, - so that you get a profit per cycle of IDR 33,568,056, -
Karakteristik ikan tandipang (Dussumeiria acuta) asap: Characteristics of smoked rainbow sardine fish (Dussumeiria acuta) Rakhmayeni, Dyah Ayu; Yuniarti, Tatty; Sukarno, Sukarno; Prayudi, Adham
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i2.43821

Abstract

Pengasapan merupakan perpaduan teknik pengeringan serta penambahan senyawa kimia hasil pembakaran kayu guna mempertahankan daya awet ikan. Tujuan penelitian ini adalah menentukan profil kimia dan keamanan pangan ikan tandipang asap dengan perbedaan konsentrasi dan lama perendaman asap cair. Metode yang digunakan adalah eksperimental dengan rancangan percobaan yang digunakan yakni rancangan acak kelompok faktorial (RAK) dengan 3 kali ulangan. Variabel yang diamati adalah konsentrasi asap cair (1, 3, dan 5%) dan lama perendaman (15, 30, 45, dan 60 menit). Parameter yang diuji yaitu proksimat, fenol, formaldehida, PAHs dan TPC. Hasil proksimat ikan tandipang asap cair menunjukkan kadar air 8,61-28,89%; abu 4,37-6,20%; lemak 1,91-6,75%; dan protein 62,21-81,56%. Perlakuan terpilih berdasarkan hasil uji hedonik (kesukaan) dengan nilai tertinggi pada atribut rasa untuk ikan asap dengan perlakuan konsentrasi asap cair 3% dan lama perendaman 45 menit dengan nilai 7,2. Profil kimia ikan tandipang asap terpilih yaitu pada perlakuan konsentrasi asap cair 3% dengan lama waktu perendaman selama 45 menit memiliki kadar air 23,77%; abu 5,64%; lemak 4,99%; protein 76,33; fenol 0,356 %; PAHs < 0,1 ppb; dan formaldehid < 0,003%.
Karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah: Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH) Yuniarti, Tatty; Fristina, Dela; Asriani, Asriani; Leilani, Ani; Amrizal, Sri Novalina
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 1 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i1.50466

Abstract

Fish protein hydrolysate (FPH) is a simple peptide as a result of the enzymatic hydrolysis of fish protein. FPH is added to ice cream to enhance its quality characteristics and increase consumer acceptance. The purpose of this study was to determine the best concentration of fish protein hydrolysate (FPH) in producing ice cream based on organoleptic, physical, and chemical parameters. A completely randomized design (CRD) was used for the study. The treatment was to add FPH from bycatch fish to ice cream at different amounts: 0.4, 0.8, 1.2, and 1.8%. The parameters analyzed were hedonic quality, taste intensity, proximate, fiber, melting power, viscosity, overrun, total solids, and total plate count. Ice cream with the addition of 0.8% FPH had the best level of panelist acceptance, while the addition of 1.8% FPH had the best chemical and physical quality. Panelists slightly prefer the 0.8% treatment in terms of color preference value (3.73), aroma (3.66), texture (4.26), and overall (4.02). The intensity assessment of the attributes fishy (3.34), sweet (3.34), taste (3.59), strawberry (3.13), and milk (3.25) is still acceptable to panelists in the medium category. Ice cream with the addition of 1.8% FPH has a moisture content of 72.25%, fat (1.62%), ash (1.11%), protein (1.71%), fiber (5%), viscosity (2,084.4 cP), and melting power (44 minutes). The total plate count of ice cream still meets the safe limit according to SNI 01-3713-1995. It has been found that the more FPC that is added, the higher the fishy taste, protein content, fiber, viscosity, and overrun value that makes the ice cream matrix work better as a foaming agent.
Co-Authors Abdul Hanan Abdul Hanan Agoes M Jacoeb Agoes Mardiono Jacoeb Alghany, Albar Alvi Nur Yudistira Angkasa Putra Ani Leilani Ani Leilani Anugrah Bertiantono Anwar Akbar Amdar Arrahmi, Nafa Ya’la Asnawi Saman Asriani Asriani, Asriani Aulia, Deni Azam Bachur Zaidy Dedi Sutarso Dewi, Ita Junita Puspa Dewi, Shinta Dharmayanti, Niken Dinno Sudino Dyah Ayu Rakhmayeni Egi Dita Aprilia Eli Nurlaela Eliyani, Yuke Fristina, Dela Ganjar Wiryati Ganjar Wiryati Hamdani Hamdani Hamdani Hamdani Handoko, Yudi Prasetyo Hendria Suhrawardan Hendria Suhrawardhan Herry Maryuto Husnul Khatimah Ramli Iin Siti Djunaidah Iis Jubaedah Indratama, Andhika Ita Junita Puspa Dewi Jasmine Addinda Putri Jasmine Adinda Putri Jaulim Sirait Lilis Supenti Lilis Supenti M. Sukarno M.Si, Niken Dharmayanti Maghfiroh, Laela Alfiatul Maharani, Silvia Malagapi, Sarni Martosuyono, Pujoyuwono Maulani, Aghitia Mauliddyane Zidhane Maulita, Mira Melina, Sisi Mulyono, Mugi Nanda Anggiani Putri Nayu Nurmalia Nayu Nurmalia Nia Nurfitriana Noor Pitto Sari Nio Lita Noor Pitto Sari Nio Lita Nuraini, Yenni Nursahla Nursahla Pigoselpi Anas Prayudi, Adham Puji Fajar Rizki Pujo Martosuyono Pujoyuwono Martosuyono Putra, Angkasa Rakhmayeni, Dyah Ayu Rina Rina Romauli J Napitupulu Santi Novita Sari Saputra, Dwi Anggi Sarifah Aini Sarifah Aini Sarni Malagapi Sobariah, Sobariah Sri Novalina Sri Sugiwati Sudino, Dinno Sugiwati, Sri Suharyadi Suharyadi Sujono Sujono Sukarno Sukarno Suratman Suratman Syarif Syamsuddin TATI NURHAYATI Taufik Hidayat Toni Ruchimat Wiryati, Ganjar Yuke Eliyani Yuliati H Sipahutar Yuliati Hotmauli Sipahutar Yuliati Sipahutar Zaidy, Azam Bachur Zainal Rosyid Mahfrudin