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All Journal Jurnal Akuakultur Indonesia Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Berkala Perikanan Terubuk Biota Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Akuatika Indonesia Jurnal Perikanan Universitas Gadjah Mada Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Asian Journal of Aquatic Sciences Indonesian Journal of Tropical Aquatic Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Barakuda 45 Journal of Fish Nutrition Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Aceh Journal of Animal Science Farmers: Journal of Community Services Jurnal Perikanan Jurnal Natur Indonesia
Rusky Intan Pratama
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Padjadjaran
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Journal : Jurnal Perikanan

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PENGARUH PENAMBAHAN EKSTRAK KUNYIT (Curcuma domestica) PADA PAKAN TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP BENIH IKAN LELE DUMBO (Clarias gariepinus) Kiki Haetami; Elit Erdiasari; Rusky Intan Pratama; Roffi Grandiosa Herman
Jurnal Perikanan Unram Vol 13 No 4 (2023): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v13i4.657

Abstract

Penggunaan pakan yang berlebihan pada budidaya dapat menyebabkan penumpukan pakan diperairan sehingga berpengaruh terhadap terhambatnya pertumbuhan ikan tersebut. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ekstrak kunyit pada pakan terhadap pertumbuhan bobot dan panjang serta dosis yang tepat dalam pakan yang dapat meningkatkan pertumbuhan benih ikan lele dumbo. Penelitian dilaksanakan secara eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 ulangan. Perlakuan yang diguanakan yaitu (P0) kontrol, (P1) penambahan ekstrak kunyit 15 ml/kg pakan, (P2) penambahan ekstrak kunyit 30 ml/kg pakan, dan (P3) penambahan 45 ml/kg pakan. Ikan uji yang digunakan adalah benih ikan lele dumbo dengan berat 3-4 g dan panjang 5-7 cm. Wadah yang digunakan adalah waring atau hapa berukuran 1 x 1 x 1 m3 dengan kepadatan 20 ekor per kolam perlakuan serta masa pemeliharaan selama 40 hari. Jumlah pakan yang diberikan sebanyak 5% dari biomassa ikan benih lele dumbo. Data hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) dengan uji F pada selang uji 5%, apabila terdapat perbedaan yang nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil Penelitian menunjukkan bahwa penambahan ekstrak kunyit 15 ml/kg pakan memberikan hasil terbaik untuk pertumbuhan panjang, bobot dan kelangsungan hidup.  Penambahan ekstrak kunyit sebesar 15 ml/kg pakan dapat meningkatkan pertumbuhan panjang mutlak tertinggi 12,93±0,7 cm, pertumbuhan bobot mutlak tertinggi 53,62±7 g, dan kelangsungan hidup tertinggi 98,3±2,8 %.
PERENDAMAN FERMENTASI AIR CUCIAN BERAS DAN GARAM TERHADAP MASA SIMPAN FILET NILA MERAHPADA PENYIMPANAN SUHU RENDAH BERDASARKAN JUMLAH MIKROBA Shilfana Fitriana; Evi Liviawaty; Junianto Junianto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.843

Abstract

Ikan nila merah banyak digemari oleh masyarakat Indonesia, dikarenakan rasa dagingnya gurih dan tebal mirip daging ikan kakap merah. Salah satu produk ikan nila adalah filet nila dengan kulit, memiliki keunggulan yaitu mengandung nilai gizi yang tinggi terutama kandungan protein dan lemak, namun memiliki kekurangan yaitu cepat mengalami penurunan mutu. Strategi untuk mengurangi jumlah bakteri bisa melalui penambahan senyawa pengawet alami. Fermentasi air cucian beras yang ditambah dengan konsentrasi garam menghasilkan senyawa asam laktat yang anti bakteri sehingga dapat memperlambat pertumbuhan bakteri. Penelitian ini bertujuan untuk menentukan konsentrasi garam pada fermentasi air cucian beras yang paling baik terhadap masa simpan filet nila merah berdasarkan jumlah mikroba pada penyimpanan suhu rendah (5-10. Metode penelitian yang digunakan adalah eksperimental dengan empat perlakuan masing- masing secara duplo, yaitu melakukan perendaman selama 30 menit terhadap filet nila dengan penambahan fermentasi air cucian beras pada setiap konsentrasi (0%, 2%, 3%, 4%). Hasil penelitian menunjukan bahwa rata-rata nilai pH filet nila merah tanpa perlakuan selama penyimpanan cenderung lebih tinggi jika dibandingkan dengan filet nila merah yang diberi perlakuan. Hal ini dikarenakan tidak adanya senyawa yang mengontrol fermentasi air cucian beras. Filet nila merah tanpa perlakuan hanya memiliki masa simpan selama 6 hari, sedangkan filet nila merah dengan perlakuan memberikan masa simpan lebih lama sekitar 7-8 hari. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan konsentrasi garam 3% pada fermentasi air cucian beras merupakan konsentrasi yang paling baik, dan dapat memperpanjang masa simpan filet nila merah sampai hari ke-8 berdasarkan jumlah mikroba pada penyimpanan suhu rendah (5-10.
EFFECTIVENESS OF LACTIC ACID BACTERIA SOLUTION CHALLENGE TEST BY USING DIFFERENT ENVIRONMENTAL CONTROLS CAVENDISH BANANA PEEL FERMENTATION RESULTS AGAINST MACKEREL FISH REVERSE BACTERIA Reza Salsabila; Evi Liviawaty; Junianto Junianto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.859

Abstract

Mackerel has an economical price, high market demand, and high catch yields so that it is widely used by the wider community compared to other types of pelagic fish, but it has disadvantages, namely that it is highly perishable because after being caught, the fish still undergoes a series of change processes before becoming rotten. Lactic acid bacteria can be applied to preserve fishery products by immersing them in a culture of lactic acid bacteria derived from fermentation. Cavendish banana peel fermentation contains secondary metabolite compounds that have the potential to be antimicrobial, anticancer and antidemartosis. Cavendish banana peels contain flavonoids, alkaloids, tannins, saponins and quinones. This research aims to determine the concentration of environmental controls between salt and vinegar in the Lactic Acid Bacteria fermentation solution from Cavendish banana peels which can provide effectiveness. lactic acid bacteria against mackerel spoilage bacteria. This research was carried out at the Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in January 2024. This research was carried out by testing Lactic Acid Bacteria from the fermented solution of Cavendish banana peels and spoilage bacteria from mackerel that was soaked for 15 minutes. using paper discs with 3 treatments and 9 repetitions. Observations were made at the 48th hour after incubation at a storage temperature in an incubator of 37oC covering the diameter of the clear zone around the paper disc. The calculation results for estimating the addition of the best environmental control concentration were carried out by analyzing the data using the simultaneous F test followed by the Duncan test. The research results show that the best environmental control concentration addition for Cavendish banana peel fermentation as a source of Lactic Acid Bacteria against mackerel spoilage bacteria to extend shelf life is the addition of 3% salt with a pH of 4.4, a clear zone diameter of 21.37 mm and an effectiveness of 34.1% which is categorized as very strong.
LEVEL OF ADDITION OF TILAPIA MEAL TO DRIED NOODLES M. Fauzie Ahmadi; Junianto Junianto; Asep Agus Handaka Suryana; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.861

Abstract

Increasing the protein content of dry noodles can be done by adding tilapia fish meal. This research aims to determine the maximum percentage level of adding tilapia meat flour in the manufacture of dry noodle products that is still preferred by panelists. The research was conducted from February to April 2024 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. This research method was experimental with 4 treatments with levels of tilapia fish meal addition of 0%, 7.5%, 10% and 12.5%. The parameters observed were the level of preference for color, aroma, texture and taste of dried noodle products using a hedonic test. The research results concluded that the addition of 10% tilapia fish meat flour was the maximum addition treatment that was still preferred based on the hedonic test with an average value of color 7.24, aroma 6.76, texture 6.92, and taste 6.6 with an overall average is 6.88 which is close to 7 which can be defined as liking. And has a protein content of 17.88%, water content of 12.78%, ash content of 2.01%, fat content of 0.49%, and carbohydrate content of 66.84%.
Penggunaan Larutan Fermentasi Kulit Singkong dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba Pada Penyimpanan Suhu Rendah Shally Auliyatul Hakim; Evi Liviawaty; Subiyanto Subiyanto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.928

Abstract

This research was conducted to analyze the best salt concentration in the cassava peel fermentation solution to extend the shelf life of red tilapia fillets based on the number of microbes during low temperature storage (5°-10°C). Soaking red tilapia fillets using fermented cassava peel solution with various added salt concentrations consisting of 4 treatments, namely 0% (control), 2%, 3% and 4%, soaking for 30 minutes for each fillet according to the treatment. The parameters observed were the number of bacterial colonies and the degree of acidity (pH), each parameter was carried out in duplicate. For concentrations of 0%, observations were made on days 1, 3, 6, 7, 8, 9, while for concentrations of 2%, 3% and 4%, observations were made on days 1, 4, 7, 8, 9, 10, 11 and 12. The results of the study showed that soaking red tilapia filets using fermented cassava skin solution, namely adding 3% salt concentration, had the best effect on shelf life during low temperature storage with an acceptance limit of up to the 11th day with TPC value is 2,5 x 106 and a pH value is 6,5.
KARAKTERISTIK ORGANOLEPTIK PEDA KEMBUNG RENDAH GARAM SELAMA PENGENDALIAN LINGKUNGAN DENGAN PENGGUNAAN KADAR GARAM YANG BERBEDA Usman Lubis; Evi Liviawaty; Lantun Paradhita Dewanti; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.942

Abstract

Peda is one of the fermented products made through a spontaneous fermentation process, namely fermentation without starter bacteria. Environmental control is one of the important stages in peda fermentation because at this stage it requires the growth of fermentation bacteria originating from within the fish body. Salt is used during environmental control because salt can inhibit the growth of spoilage microbes and provide a suitable environment for fermentation microbes. The purpose of this study was to determine the use of appropriate salt levels to control the environment for the growth of fermentation bacteria so that the final product produced has uniform quality and the most favorable organoleptic characteristics. This research was conducted in December 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science, Padjadjaran University. The method used in this research is an experimental method by controlling the fermentation environment for 7 days consisting of six treatments, namely using salt in levels of 0%, 15%, 20%, 25%, 30%, and 35%, with observations made on day 1 to day 7, organoleptic tests were conducted by 15 semi trained panelists. The results of the organoleptic test were analyzed using non-parametric statistics with the Friedman test, if there is a significant difference then a further test of multiple comparison is carried out and the Bayes test is carried out for decision making. The results showed that the best treatment was the treatment using 20% salt content for 7 days with a pH value of 6.3; moisture content of 61.5%; salt content of 11.79% with a median characteristic value of appearance 5, aroma 7, texture 5, and taste 7 which was the most preferred treatment by panelists.
PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR Fiza Jasmine Hasani; Rusky Intan Pratama; Fittrie Meylianawaty Pratiwy; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.949

Abstract

Increasing the protein content in Puff Pastry can be done by adding nila fish meat flour. This research aims to determine the percentage of nila fish meat flour addition level in making puff pastry products that are most preferred by the panelists. The study was conducted from February to March 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method in this research is experimental with 4 treatments of nila fish meat flour addition at 0%, 2.5%, 5%, 7.5% of the weight of wheat flour. The parameters observed were hedonic test with levels of preference for appearance, aroma, texture, and taste conducted on 25 semi-trained panelists who are students of the Faculty of Fisheries and Marine Sciences. The next parameter is proximate testing for the control treatment and the most preferred one, determining the protein content, water content, ash content, fat content, and carbohydrate content. The research results conclude that the addition of 2.5% nila fish meat flour is the most preferred treatment based on hedonic test with median values of appearance 7, aroma 7, taste 9, texture 9, and alternative value 8.57 and has a protein content of 8.74%, water content of 1.48%, ash content of 1.80%, fat content of 38.64%, and carbohydrate content of 47.12%. Keywords: hedonic, proximate, fish protein, preference level
Identifikasi Senyawa Flavor Nonvolatil Pada Ikan Kembung Segar (Rastrelliger sp.) Anisa Dwi Septhyani; Rusky Intan Pratama; Kiki Haetami; Evi Liviawaty
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.996

Abstract

Nonvolatile flavoring ingredients greatly affect food flavor and can affect food acceptability among consumers. The purpose of this study aimed to determine the mackerel's nonvolatile taste components. High Performance Liquid Chromatography (HPLC) was used to analyzed fish samples. 15 different kinds of amino acids were identified in the study: seven non-essential amino acids (glutamic acid, aspartic acid, arginine, alanine, glycine, serine, and tyrosine) and eight essential amino acids (lysine, leucine, valine, isoleucine, threonine, phenylalanine, methionine, and histidine). Glutamic acid (3.65%), aspartic acid (2.35%), lysine (2.37%), leucine (1.90%), arginine (1.46%), and alanine (1.41%) were discovered to be the main nonvolatile components in mackerel. Moreover, it was found that aspartic acid and glutamic acid provide the umami flavor, arginine, leucine, and lysine give the bitter taste, and alanine provides a sweet taste.
MUTU DAN KONDISI MIKROBIOLOGIS PENGOLAHAN TERASI UDANG SKALA UKM DI SENTRA PRODUKSI CIREBON Suniyyah Azmi; Rusky Intan Pratama; Radestya Triwibowo; Lantun Paradhita Dewanti; Iss Rostini
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1019

Abstract

Terasi is a fermented product made from fish or shrimp, that undergoes a salting process. The small-medium scale of shrimp paste industry are widespread in Indonesia, particularly in the Cirebon area. Traditional processing of shrimp paste involves natural or spontaneous fermentation processes, which involves microbes from the surrounding environment that can grow and contaminate the shrimp paste. This study aims to analyze the microbiological conditions and quality of traditional shrimp paste produced in Cirebon production centers based on SNI 2716: 2016 for shrimp paste. The survey method used purposive sampling based on specific criteria to determine sample points. The observation parameters tested included pathogenic bacteria E.coli (presumptive) using the petrifilm method (3MTM), Salmonella sp. and Vibrio parahaemolyticus using the PCR method, total mold using the ALT (Total Plate Number) method, aw, pH, and proximate. The overall data was analyzed using quantitative descriptive analysis. The results showed that E.Coli counts ranging from 6.00 x 102 to 2.10 x 104 CFU/g, thus not meeting SNI 2716: 2016 standard for shrimp paste. However, the final product did not show contamination by Salmonella sp, and Vibrio parahaemolyticus. The total mold contamination in the final shrimp paste product from processor A (Desa Jatimerta) and B (Desa Panjunan) ranged from 1.80 x 10² to 4.30 x 10³ CFU/g. The chemical analysist result of the final products from both processor generally met the SNI 2716: 2016 standards, except for processor B’s samples, where the water and ash content did not meet the standards. Key words: Fermentation, Molecular Identification, Contamination, Pathogen, Shrimp Paste
TINGKAT KESUKAAN MI BASAH DENGAN PENAMBAHAN TEPUNG IKAN GABUS Sari, Elviana Dian Mustika; Pratama, Rusky Intan; Andhikawati, Aulia; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1469

Abstract

Snakehead (Channa striata) is a high-protein fish that is less preferred for direct consumption. Through food diversification, snakehead fish meat can be processed into fish flour and incorporated into various food products, including wet noodles. This study aims to determine the optimal concentration of snakehead fish flour to produce wet noodles with the highest panelist preference. The method used was a laboratory experimental method, involving the preparation of wet noodles with snakehead flour at four different concentrations (0%, 5%, 10%, and 15%) and an evaluation by 25 semi-trained panelists to determine their preferences. The parameters observed included fishmeal yield, panelist preferences, and the chemical composition of wet noodles. The 10% snakehead flour treatment was the most preferred, with the highest alternative value of 8.05, and average scores for appearance (8.12), aroma (5.80), texture (6.68), and taste (7.72). The chemical composition of the 10% treatment included 10% protein content, 33.94% water content, 7.54% ash content, 3,85% fat content, and 44,67% carbohydrate content.
Co-Authors Achmad Rizal Achmad Rizal Ahmadi, M. Fauzie Alexander Muhammad Akbar Khan Anando, Drian Alif Andre Wijaya Andriani , Yuli Anisa Dwi Septhyani Asri Peni Wulandari Aulia Andhikawati Auliyatul Hakim, Shally Ayi Yustiati Azizia, Annisa Dewi Nur Azmi, Suniyyah Dwi Oktarahdiana Dyah Putri Utami Eddy Afrianto Eddy Afrianto Eddy Afrianto Eddy Afrianto Elit Erdiasari Emma Rochima Erdiasari, Elit Evi Liviawaty Evi Liviawaty Evi Liviawaty Filardi, Tara Firdaus, Nur Aini Azhar Fitriana, Shilfana Fittrie Meylianawaty Pratiwy Fittrie Meyllianawaty Pratiw Fittrie Meyllianawaty Pratiwy Fiza Jasmine Hasani Gabriela, Lisa Gina Yuliana Gumay, Nadia Purnamasari Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Hendra Nopandi Henhen Suherman Herman Hamdani Herman Hamdani Heru Sumaryanto Iis Rostini In-In Hanidah Ine Maulina Irfan Zidni Iskandar - - Iskandar . . Iskandar Iskandar Isni Nurruhwati Iss Rostini Iwang Gumilar Izza Mahdiana Apriliani Joko Santoso Junianto Junianto - JUNIANTO JUNIANTO Junianto Junianto Junianto Junianto Kartika Irta Dewi Kiki Haetami Lantun Paradhita Dewanti Liviawaty , Evi Luthfidianto, Iqbal M. Fauzie Ahmadi Ma'ruf, Nursyahidatul Qurani Maharani, Annisa Nur Mega Fatimah Rosana Meida Maulida Mochamad Candra Wirawan Arief Muhamad Fatah Wiyatna Muhammad Asyari Muhammad Musa Dzulfiqaar Wiradimadja Muhammad Rizqi Hasany Muhammad Yusuf Awaluddin Nawang Nila Ririsanti Nia - Kurniawati Nia Kurniawati Nur Latifah, Atik Oktarahdiana, Dwi Otong Suhara Djunaedi Parliamentary, Fazira Prasetya, Muhamad Diva Pratiwy, Fittrie Meylianawaty Putri, Zaky Yoana Radestya Triwibowo Ratih Wulandari Refki Aditya Yudaswara Reza Salsabila Rita Rostika Riyadi, Reihan Slamet Rizky Hardiyanto Roffi Grandiosa Herman Rostini, Iss Rufi'i Saffanah, Kayla Zahira Sah, Risti Salsabila, Lulu Salsabila, Reza Santi Amelia Santi Rukminita Anggraeni Saputra, Adjie Sari, Elviana Dian Mustika Septhyani, Anisa Dwi Shally Auliyatul Hakim Shilfana Fitriana Shojikana, Muhamad Seikei Subiyanto Subiyanto Subiyanto Subiyanto Suniyyah Azmi Susetyo Ilman Rosyadi Syarifudin Sahlan Tabita Deborah Teguh Satrio Nugraha Tiaraningsih, Thania Triwibowo, Radestya Ujang Subhan Ulfah - Maisyaroh Usman Lubis Usman Lubis, Usman Winarti Zahirudin Wiyatna , Muhamad Fatah Yayat Dhahiyat Yudi Nurul Ihsan Yuli Andriani Yuli Andriani Yuli Andriani Yuli Nisa Nuryanti Yuniar Mulyani Zahidah Hasan Zahidah Zahidah Zahidah Zahidah, Zahidah Zahidah, , Zain, Balqis Aliya Zidni, Irfan