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Achmad Poernomo
Badan Litbang Kelautan dan Perikanan, KKP
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Other

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ANALISI ALTERNATIF PEMBANGUNAN PABRIK PEMBEKUAN UDANG VANNAAMEI (L. VANNAMEI) DI KABUPATEN KAUR PROVINSI BENGKULU Samawi, Ogi Ahmad; Poernomo, Achmad; Permadi, Aef
JURNAL PERIKANAN TROPIS Vol 10, No 1 (2023)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v10i1.6015

Abstract

The potential of fisheries in Bengkulu Province is very large. Kaur Regency is one of the regencies in Bengkulu Province, which has a trend of vannaamei shrimp (L. vannamei) production in Kaur Regency which always increases every year. Production of vannamei shrimp (L. vannamei) in 2019 reached 950 tons in 2021, it reached 4,524 tons. This study aims to determine what alternatives can be done for planning the construction of a vannamei shrimp (L. vannamei) freezing plant. This study uses the SWOT analysis method. The results showed that the strategy needed was aggressive. Alternative strategies are; to improve the quality of materials and equipment for cultivation processes; recruit competent workforce in the field of marketing for the expansion of the domestic market; improve the quality of human resources in facing the international market; the vast market share of shrimp provides an opportunity for Kaur Regency to develop a frozen shrimp processing industry which is also strongly supported by the government; build cold storage to accommodate the production of vannamei shrimp (L. vannamei); the government or related stakeholders can immediately build facilities such as an ice factory and add electricity to support the continuity of the shrimp industry in Kaur Regency; increase capital by borrowing from banks or partners to increase production or expand shrimp marketing; and build relationships between the government, stakeholders related to shrimp farmers to collect production results.Keywords: SWOT analysis; Alternative Processing Unit Development Planning
RANCANGAN ALAT PENGERING TERIPANG TIPE KABINET PADA CV. BUKA-BUKA ISLAND KABUPATEN MINAHASA UTARA Tumbelaka, Emy Patricia; Poernomo, Achmad; Purnomo, Agus Heri
JURNAL BLUEFIN FISHERIES Vol 6, No 2 (2024): JURNAL BLUEFIN FISHERIES
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v6i2.292

Abstract

Aktivitas pengeringan teripang     menjadi salah satu fokus permasalahan produksi dikarenakan kegiatan pengeringan dilakukan pada lingkungan yang terbuka dan lama yaitu waktu pengeringan berlangsung selama 3 sampai dengan 5 hari. Tujuan dari penelitian ini adalah merancang dan  melakukan percobaan terhadap alat pengering teripang tipe kabinet agar dapat menghasilkan produk dengan kadar air maksimal 15% dengan waktu yang  lebih cepat. Analisis yang digunakan yaitu deskriptif yaitu dimulai dengan rancangan pembuatan alat pengering hingga melakukan kegiatan pengujian terhadap produk akhir yang dihasilkan. Perlakuan pada penelitian ini adalah pengeringan dengan suhu 600 C, 900C dan pemanfaatan matahari. Hasil penelitian      menunjukkan bahwa untuk memperoleh kadar air maksimal 15%, metode pengeringan dengan menggunakan suhu 900 C dapat menghasilkan waktu pengeringan lebih cepat yaitu selama 23 jam. Mutu yang dihasilkan yaitu nilai organoleptik sebesar 7,67 dan kadar air 12,59%.
FEASIBILITY ANALYSIS OF FISH HANDLING PRACTICES IN THE SABILULUNGAN MODERN FISH MARKET Wulandari, Tri; Poernomo, Achmad; Irianto, Hari Eko
Jurnal Perikanan Unram Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.756

Abstract

In 2018 the Ministry of Maritime Affairs and Fisheries built the Sabilulungan modern fish market in Bandung Regency. This modern fish market was built the main aim of eliminating the public’s image of fish markets as dirty, muddy, smelly, and dirty. This research was conducted to determine the appropriateness of fish handling methods in modern fish markets. Analysis of the feasibility of fish handling methods is carried out by referring to the fish handling practice implementation checklist regulated by the Ministry of Maritime Affairs and Fisheries for supplier units. The assessment is modified with the Guttman scale and the finalo result will conclude the feasibility of the treatment method in the form of a percentage. The research result stated that the method of fish handling in modern fish market sabilulungan was not feasible with a feasibility value of 40.4%. It is recommended that modern fish market sabilulungan immediately create a management standard operating procedure, complete a documentation system, be firm in developing traders, appoint a special officer to be responsible for quality, complete and recognize facilities and infrastructure according to requirement, provide counseling regarding the principles of hygienic sanitation and training on good fish handling methods.
Penentuan Kadar Formaldehid Alami pada Ikan Selar Tetengkek (Megalaspis cordyla) selama Penyimpanan Suhu Dingin Afifah, Rufnia Ayu; Poernomo, Achmad; Ariyani, Farida; Adzkia, Zahra
JURNAL MEGAPTERA Vol 3, No 2 (2024): Jurnal Megaptera (JMTR)
Publisher : Politeknik Kelautan dan Perikanan Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jmtr.v3i2.15048

Abstract

Adanya interpretasi terhadap asumsi zero tolerance pada kandungan formaldehida yang diatur dalam peraturan pemerintah Indonesia perlu dipertimbangkan kembali. Faktanya, pada proses kemunduran mutu ikan segar, terjadi perombakan trimetilamin oksida oleh enzim trimetilamin oksidase yang terpecah menjadi trimetilamin dan menghasilkan senyawa hasil samping berupa formaldehida. Banyak penelitian sebelumnya membahas kandungan formaldehida alami pada beberapa komoditas perikanan seperti ikan beloso, ikan tongkol, dan ikan kerapu, serta masih diperlukan bukti dukung kandungan formalin alami dari komoditas perikanan lainnya. Tujuan penelitian ini adalah untuk mengetahui kadar formaldehida alami dari ikan selar tetengkek segar dan mengetahui perubahan kandungan formaldehida serta tingkat kesegaran mutu ikan selar tetengkek selama penyimpanan suhu dingin. Sampel ikan selar tetengkek diperoleh dari hasil tangkapan one day fishing yang didaratkan di Pelabuhan Perikanan Nusantara Karangantu, Serang dan selanjutnya dibawa menuju laboratorium Politeknik Ahli Usaha Perikanan Jakarta menggunakan transportasi darat dengan waktu perjalanan ±3 jam. Sampel kemudian diberikan dua perlakuan, yaitu tanpa perendaman formaldehida tambahan dan dengan perendaman dengan formaldehida 3% v/v selama 30 menit pada suhu ruang. Ikan selar tetengkek selanjutnya disimpan dalam cool box dengan penambahan es 1:2. Selama penyimpanan, Total Volatile Base (TVB) dan kandungan formaldehida diuji setiap 3 hari sekali. Nilai TVB pada sampel ikan selar tetengkek selama penyimpanan, baik ikan selar tanpa perendaman formaldehida dan dengan perendaman formaldehida 3% cenderung mengalami peningkatan hingga nilai TVB tertinggi, yaitu penyimpanan hari ke-30. Nilai TVB sampel pada perlakuan dengan perendaman formaldehida 3% lebih kecil dibanding nilai TVB tanpa perlakuan perendaman. Formaldehida menyebabkan kemunduran mutu ikan terjadi lebih lambat. Tren yang sama ditunjukkan pada kandungan formaldehida selama penyimpanan. Pada hari ke-9 sampai hari ke-30, kandungan formaldehida cenderung menurun. Hal ini disebabkan oleh adanya kemungkinan formaldehida yang leaching setelah penyimpan hari ke-9. Dari hasil ini, disimpulkan bahwa ikan selar tetengkek segar mengandung formaldehida alami (2,55 ppm) dan jumlahnya meningkat selama 30 hari pada penyimpanan suhu dingin. Tingkat kesegaran ikan selar tetengkek segar juga mengalami kemunduran mutu selama 30 hari penyimpanan suhu dingin.The interpretation of the zero tolerance assumption in determining formaldehyde content in Indonesian regulations needs to be reconsidered. In fact, endogenous formaldehyde in fish is formed as a by-product of trimethylamine oxide degradation to be trimethylamine and dimethylamine during the deterioration process. Many previous studies have reported the endogenous formaldehyde content in several commodities such as beloso fish, skipjack fish, and grouper fish, also more supporting evidence is still needed regarding the endogenous formaldehyde content of other commodities. Therefore, this study aimed to determine the endogenous formaldehyde content of selar tetengkek fish and to determine the changes in formaldehyde content and deterioration of selar tetengkek fish during chilling storage. Selar tetengkek fish soaked with 3% v/v formaldehyde for 30 minutes at room temperature and control without soaking treatment. Selar tetengkek fish were then stored in a cool box with the addition of ice (1:2). During storage, the total volatile base (TVB) and formaldehyde content were tested every 3 days. The TVB value in the selar tetengkek fish during storage, both with and without the treatment of formaldehyde soaking tended to increase and reach the highest TVB value in the 30th day of storage. The TVB value of the selar tetengkek fish with 3% formaldehyde soaking was lower than the TVB value without the soaking treatment. Formaldehyde affected the deterioration of fish occur more slowly. The same trend was shown in the formaldehyde content during storage. However, on day 9 to day 30, the formaldehyde content decreased. It was due to the possibility of formaldehyde leaching after the 9th day of storage. In conclusion, selar tetengkek fish contains endogenous formaldehyde (2.55 ppm) and it increased during 30 days of cold storage. The quality of selar tetengkek fish also decreased during 30 days of cold storage.
Management Strategy of Muara Baru Modern Fish Market Wulandari, Tri; Poernomo, Achmad; Irianto, Hari Eko
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 2 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.02.8

Abstract

AbstractTo compete in the present and future, the newly constructed Muara Baru modern fish market, called Pasar Ikan Modern Muara Baru (PIM Muara Baru), requires an effective management approach. This research aims to examine different management techniques for PIM Muara Baru utilizing a Strength, Weakness, Opportunity, and Threat (SWOT) analysis. The findings indicate that an aggressive strategy is required. Alternative management strategies include improving facilities and adding products sold at the food court, assigning special employees to promote and implement more intensive and innovative promotional activities on social media, collaborating with the government in optimizing Gemarikan (a national program to popularize eating fish), cooperating with online business partners and increasing merchants' capacity to transact online, adding facilities and improving the service quality. The outcomes of the alternative techniques are offered for PIM Muara Baru management to consider.Keywords: management strategy, Muara Baru modern fish market, SWOT Analysis AbstrakPasar ikan modern (PIM) Muara Baru yang baru dibangun memerlukan strategi pengelolaan yang tepat sehingga mampu bersaing di masa sekarang dan masa yang akan datang. Tujuan penelitian ini adalah untuk menganalisis alternatif strategi pengelolaan PIM Muara Baru menggunakan analisis Strength, Weakness, Opportunity, Threat (SWOT). Hasil penelitian menunjukan bahwa strategi yang diperlukan adalah aggressive strategy. Alternatif strategi pengelolaan antara lain: memperbaiki fasilitas dan menambah produk yang dijual di foodcourt; menyediakan Sumber Daya Manusia (SDM) khusus untuk melakukan promosi dan menerapkan kegiatan promosi yang lebih intensif dan inovatif di media sosial, bekerja sama dengan pemerintah dalam mengoptimalkan gemarikan (gerakan memasyarakatkan makan ikan), bekerja sama dengan mitra bisnis online dan meningkatkan kapasitas pedagang untuk bertransaksi secara daring, menambah fasilitas dan meningkatkan kualitas pelayanan pada konsumen. Alternatif srategi pada hasil penelitian ini disarankan sebagai bahan pertimbangan untuk diterapkan dalam pengelolaan PIM Muara Baru.Kata Kunci: analisis SWOT, Pasar Ikan Modern Muara Baru, strategi pengelolaan
Karakteristik Gluten Free Cookies Fortifikasi Hidrolisat Protein Ikan Lele Maulani, Aghitia; Poernomo, Achmad; Lisyana, Heni; Sumandiarsa, I Ketut
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.v19i1.991

Abstract

Pada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease. Penggantian penggunaan tepung terigu dengan tepung modified cassava flour (mocaf) merupakan salah satu cara agar konsumen yang sensitif terhadap gluten dapat mengonsumsi cookies. Namun demikian, tepung mocaf mempunyai kandungan protein yang rendah. Oleh karena itu, diperlukan tambahan sumber protein lain seperti hidrolisat protein ikan (HPI) lele. Penelitian ini dilakukan untuk mengetahui formulasi penambahan HPI terbaik pada gluten free cookies. Sampel cookies dibuat dengan variasi bahan utama tepung terigu sebagai kontrol, tepung mocaf tanpa penambahan HPI, dan tepung mocaf dengan penambahan HPI 1%, 2%, dan 3%. Selanjutnya, dilakukan uji tingkat kesukaan (hedonik) oleh 30 panelis tidak terlatih, uji fisik, proksimat, dan mikrobiologi. Gluten free cookies terpilih yakni cookies dengan penambahan HPI 3%, dengan nilai tingkat kesukaan secara keseluruhan 7,30. Cookies ini memiliki kadar air 2,54±0,00%, abu 1,87±0,00%, lemak 30,55±0,01%, protein 4,38±0,00%, dan karbohidrat 60,66±0,02%. Nilai uji fisik cookies terbaik untuk parameter bake loss sebesar 17,07±0,52% dan spread ratio 7,09±1,01 cm, serta parameter mikrobiologi Angka Lempeng Total (ALT) 2.500 koloni/g.  AbstractCookies which are commonly found are made from wheat flour contains 80% gluten from the total protein contained. Additionally, gluten should be avoided by people with gluten allergies and celiac disease. Replacing the use of wheat flour with modified cassava flour (mocaf) is a way for consumers who are sensitive to gluten to consume cookies. The present research was conducted to find out the best Catfish Protein Hydrolysate (CPH) addition on gluten free cookies. The gluten free cookies were made with variations of the addition of CPH 1%, 2% and 3%, and then tested hedonically by 30 untrained panelists and characterized from the results of physical, proximate, and microbiological properties. Gluten free cookies with the addition of CPH 3% was the best formula with an overall liking value 7.30. Based on physical test for the bake loss of this cookies is 17.07±0.52% and spread ratio 7.09±1.01. Based on proximate test, the moisture content is 2.54±0.00%, ash 1.87±0.00%, fat 30.55±0.01%, protein 4.38±0.00%, and carbohydrates 60.66±0.02%, while the microbiological test showed ALT value of 2.500 colonies/g.
Co-Authors Adzkia, Zahra Aef Permadi Afifah, Rufnia Ayu Agus Heri Purnomo, Agus Heri Farida Ariyani Hari Eko Irianto Lisyana, Heni Maulani, Aghitia Samawi, Ogi Ahmad Sumandiarsa, I Ketut Tri Wulandari Tumbelaka, Emy Patricia