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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 AGROTEKNOLOGI Torani Journal of Fisheries and Marine Science Jurnal Akuatika Indonesia Jurnal Perikanan Universitas Gadjah Mada Asian Journal of Aquatic Sciences Jurnal Abdi Insani Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Fish Nutrition Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Aceh Journal of Animal Science Jurnal Perikanan Jurnal Natur Indonesia
Rusky Intan Pratama
Program Studi Perikanan, Kelautan Universitas Padjadjaran Kampus Jatinangor, UBR 40600
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences Veterinary

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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.
ANALISIS TINGKAT KESUKAAN SNACK BAR DENGAN PENAMBAHAN TEPUNG CANGKANG RAJUNGAN Nur Latifah, Atik; Rochima, Emma; Pratama, Rusky Intan; 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.v15i3.1525

Abstract

Blue Swimming Crab (Portunus pelagicus) has a calcium content in the crab shell of 19.97%, which has the potential to be used as an additional ingredient in snack bar products. This study aims to determine the concentration of blue swimming crab shell flour to produce the snack bars that panelists prefer. The study was conducted from October to December 2024 at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Nutrition Laboratory, Faculty of Animal Husbandry, Padjadjaran University, and Saraswati Indo Genetech Laboratory, Bogor. The research is classified as experimental research with a Completely Randomized Design method, namely making snack bars with the addition of crab shell flour with four treatments (0%, 1.5%, 2.5%, and 3.5%) and 25 semi-trained panelists as replications to determine the level of panelist preference for snack bars. Data analysis was done using the Friedman and Bayes tests to determine the best treatment. The parameters observed were the organoleptic and chemical content of the snack bar. The results showed that the most preferred addition of crab shell flour was the 2.5% treatment because it had the most significant alternative value of 8.61 with an average appearance of 8.0, aroma of 8.3, texture of 7.4, and taste of 7.9. The chemical characteristics produced by this treatment: 1.75% water content, 2.85% ash content, 9.62% protein content, 12.93% fat content, 72.85% carbohydrate content, and 436.48 mg/100 g calcium content
MICROBIOLOGICAL QUALITY CASE STUDY OF YELLOWSTRIPE SCAD (Selaroides leptolepis) AT BINTAN CENTRE MARKET IN TANJUNGPINANG CITY Riyadi, Reihan Slamet; Rostini, Iis; Iskandar, Iskandar; Pratama, Rusky Intan
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.v15i3.1548

Abstract

THE ADDITION OF SURIMI INDIAN MACKEREL (Rastrelliger kanagurta) TO THE SENSORY AND CHEMICAL CHARACTERISTICS OF MANTOU Putri, Zaky Yoana; Pratama, Rusky Intan; Herman, Roffi Grandiosa; 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.v15i3.1617

Abstract

This study aims to determine the most preferred percentage of indian mackerel surimi addition to mantou based on panelist evaluations. The research was conducted from December 2024 to March 2025 using an experimental method with four treatments (0%, 20%, 30%, and 40%) and 20 panelist as the retest. Panelist acceptance was assessed using a hedonic test and Bayes analysis. The hedonic test data were analyzed using the Friedman test. The most preferred mantou sample was further analyzed for its nutritional content through proximate analysis. The results showed no significant differences among treatments in terms of panelist preference. However, the control mantou (0%) and the mantou with 40% Indian mackerel surimi addition had the highest preference scores. The 40% treatment received the highest mean score for appearance (7.90), while the A (0%) control sample scored highest for aroma (8.10) and taste (8.00). Both treatments had the same texture score (7.80). The highest alternative value in the Bayes test was obtained by treatment D (40%) which amounted to 8.03. Proximate analysis revealed that the addition of mackerel surimi tended to increase the nutritional content of mantou, except for carbohydrates. The , 40% surimi mantou had 39.35% moisture, 1.13% ash, 5.17% fat, 10.49% protein, and 43.86% carbohydrates. Meanwhile, the control mantou contained 31.15% moisture, 0.98% ash, 4.57% fat, 8.28% protein, and 55.02% carbohydrates.
THE EFFECT OF STEAMING TIME OF THE DOUGH ON THE PREFERENCE LEVEL OF SQUID CRACKERS (Loligo sp.) Pratama, Rusky Intan; Andriani, Yuli; Rostini, Iis; Filardi, Tara
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1582

Abstract

Cumi-cumi (Loligo sp.) merupakan komoditas perikanan bernilai ekonomi tinggi dengan kandungan gizi yang kaya, sehingga berpotensi dikembangkan menjadi berbagai produk olahan bergizi seperti kerupuk cumi-cumi. Pengolahan kerupuk cumi-cumi melibatkan beberapa tahapan penting, di mana proses pengukusan berperan besar dalam menentukan kualitas fisik dan organoleptik produk akhir. Penelitian ini bertujuan untuk menganalisis pengaruh lama pengukusan adonan terhadap tingkat kesukaan kerupuk cumi-cumi (Loligo sp.) sehingga menghasilkan produk yang disukai oleh panelis, serta menganalisis sifat fisik dari kerupuk cumi-cumi yang disukai. Penelitian ini dilaksanakan di Laboratorium Pengolahan hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, dan Laboratorium Fakultas Teknologi Industri Pertanian Universitas Padjadjaran pada bulan Desember 2024 hingga Februari 2025. Metode penelitian yang digunakan adalah metode eksperimental dengan 3 perlakuan lama pengukusan adonan yaitu 30 menit, 45 menit dan 60 menit. Parameter yang diamati yaitu karakteristik organoleptik yang dinilai oleh 20 panelis semi-terlatih yang meliputi kenampakan, aroma, rasa dan tekstur, serta sifat fisik seperti uji kekerasan dan uji daya kembang. Data yang diperoleh dari hasil pengamatan uji Hedonik dianalisis menggunakan uji Friedman dan data yang diperoleh dari uji kekerasan dianalisis secara deskriptif serta uji daya kembang dianalisis menggunakan analisis ANOVA. Hasil penelitian menunjukkan bahwa kerupuk cumi-cumi dengan lama pengukusan 45 menit merupakan perlakuan yang paling disukai oleh panelis dengan nilai rerata kenampakan 7,9; aroma 7,4; rasa 8,0; dan tekstur 8,0. Hasil uji tekstur (hardness) perlakuan B sebesar 2.301,632 gf dan uji daya kembang sebesar 56,57%.
PENGGUNAAN LARUTAN FERMENTASI KULIT SINGKONG DAN CUKA TERHADAP MASA SIMPAN FILET NILA MERAH BERDASARKAN JUMLAH MIKROBA PADA PENYIMPANAN SUHU RENDAH Maharani, Annisa Nur; Liviawaty , Evi; Yustiati, Ayi; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1558

Abstract

Tilapia filet is a fishery product that is widely favored because of its high protein content and ease of processing. However, this product has a relatively short shelf life, so natural preservation efforts are needed to extend its shelf life. This study aims to determine the optimal concentration of vinegar in the fermentation process of cassava peels to extend the shelf life of red tilapia fillets based on the number of bacteria during low-temperature storage. This research was carried out at the Fisheries Product Processing Laboratory, Biotechnology Laboratory, Aquaculture Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in February 2024. This study was carried out by soaking red tilapia fillets using a fermented solution of cassava peel with different vinegar concentrations, consisting of 5 treatments, namely 0%, 0.5%, 1%, 1.5%, 2% and stored at low temperatures (50-100 C). The parameters observed were the number of bacterial colonies, and the degree of acidity (pH). The concentration of 0% observation was carried out on the 1st, 3rd, 6th, 7th, 8th, 9th day while the concentration of 0.5%, 1%, 1.5%, 2% was observed on the 1st, 4th, 7th, 8th, 9th, 10th, 11th, 12th and 13th days. Based on the results of the research that has been conducted, it can be concluded that a fermented solution of cassava peel with a vinegar concentration of 1% is the best to prolong red tilapia fillets based on the number of microbes and pH. The addition of 1% cassava peel fermentation solution can maintain the freshness of the fish until the 12th day with a total number of microbes of 3.3 x 107 with a pH value of 6.70
Penambahan Tepung Ikan Cakalang Sebagai Sumber Protein Pada Tingkat Kesukaan Tortilla Chips Firdaus, Nur Aini Azhar; Rostini, Iis; Arief, R. Mochamad Candra Wirawan; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1638

Abstract

Innovations to increase protein content in tortilla chips can be achieved by adding skipjack tuna flour. This study aims to analyze the percentage of skipjack tuna flour addition in the production of tortilla chips that are most preferred by panelists and to analyze the proximate composition of the most preferred tortilla chips. This study was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, University of Padjadjaran, and the Laboratory of PT Saraswanti Indo Genetech in February 2025. The research method used was experimental with 4 treatments and 25 semi-trained panelists as replicates. The treatments involved adding skipjack tuna flour to tortilla chips at levels of 0%, 7.5%, 10%, and 12.5%. The parameters observed were organoleptic characteristics (appearance, aroma, texture, taste) and chemical characteristics (protein content, ash content, fat content, moisture content, and carbohydrate content). The data obtained will be analyzed using the Friedman test and Bayes' equation. The study concluded that the addition of 12.5% skipjack tuna flour was the most preferred treatment, with an average score of 6.28 for appearance, 7.64 for aroma, 8.04 for texture, and 8.84 for taste. The alternative value for the treatment with 12.5% skipjack tuna flour addition was 8.21. The proximate analysis results of the most preferred tortilla chip treatment showed a protein content of 7.56%, ash content of 1.82%, fat content of 20.67%, moisture content of 4.35%, and carbohydrate content of 65.60%.
PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) SEBAGAI SUMBER SERAT TERHADAP TINGKAT KESUKAAN CENDOL Parliamentary, Fazira; Rostini, Iis; Nurruhwati, Isni; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1690

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut Eucheuma cottonii terhadap karakteristik kimia dan organoleptik cendol. Penelitian ini dilaksanakan di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, serta di Laboratorium (SIG) PT. Saraswanti Indo Genetech Bogor. Metode riset yang digunakan adalah metode eksperimen dengan menggunakan 4 perlakuan penambahan tepung rumput laut sebanyak 0%, 5%, 10%, dan 15% pada cendol. Uji organoleptik dilakukan sebanyak 25 orang panelis semi terlatih sebagai ulangan. Parameter yang diuji meliputi tingkat kesukaan kenampakan, aroma, rasa, dan tekstur serta kadar air, protein, lemak, abu, serat pangan. Data hasil uji organoleptik dianalisis dengan uji Friedman dan Bayes, sedangkan hasil uji kimia dianalisis secara deskriptif komparatif. Hasil riset ini menunjukkan bahwa penambahan tepung rumput laut Eucheuma cottonii pada cendol sebesar 5% merupakan perlakukan yang paling disukai berdasarkan parameter organoleptik dengan nilai rata-rata tingkat kesukaan kenampakan (7,3); aroma (6,8); rasa (7,0); dan tekstur (6,8) dan menghasilkan komposisi proksimat yaitu kadar air (91,55%); kadar abu (0,16%); kadar protein (0,59%); kadar lemak (0,02%); karbohidrat (7,70%) dan kadar serat pangan menjadi (1,94%).
Sanitasi dan Higienitas Tempat Pelelangan Ikan Serta Analisis Mutu Organoleptik Ikan Tongkol Lisong (Auxis rochei Risso, 1810) di Muara Angke, Jakarta Utara Tiaraningsih, Thania; Pratama, Rusky Intan; Mulyani, Yuniar; Rostini, Iis
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1697

Abstract

The Fish Auction Place (FAP) is a facility that supports fishermen in distributing their catches. Muara Angke FAP is one of the active auction places in Jakarta. Fish is a perishable commodity that requires proper handling to maintain its quality, including hygiene and sanitation facilities, especially to preserve the quality of little tuna (Auxis rochei). This study aims to analyze the sanitation and hygiene conditions at Muara Angke FAP based on Minister of Marine Affairs and Fisheries Decree No. 1 of 2007 (KEP. KP 01/MEN/2007), assess the organoleptic quality of little tuna, and analyze the relationship between sanitation-hygiene and tuna quality. The research was conducted from January to February 2025 using a case study method. Sanitation and hygiene data were obtained using purposive sampling, while little tuna samples for organoleptic and pH tests were taken using simple random sampling. Spearman correlation was used to analyze the relationship between FAP sanitation-hygiene and tuna quality. The results show that most sanitation and hygiene aspects meet the standards, although some deficiencies remain in facilities such as handwashing stations, toilets, environmental cleanliness, and warning signs. The organoleptic test yielded a final score of 7, indicating that frozen little tuna at Muara Angke FAP is still considered fresh. The pH ranged from 5.3 to 5.7, also indicating freshness. Spearman correlation analysis showed a weak positive relationship (r= 0.281) with no significant correlation (p= 0.231) between sanitation-hygiene and the quality of little tuna.
DETECTION OF Salmonella sp. IN PACKAGED SALMON SASHIMI FROM SEVERAL RETAIL OUTLETS IN BANDUNG CITY Zain, Balqis Aliya; Liviawaty, Evi; Rostini, Iis; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2008

Abstract

Sashimi merupakan kuliner khas Jepang berupa irisan ikan mentah. Penelitian ini bertujuanuntuk mengetahui potensi cemaran bakteri Salmonella sp. dan tingkat kesegaran sashimisalmon kemasan melalui parameter kimia berupa TVB-N dan pH serta karakteristikorganoleptik dengan kenampakan daging, aroma dan tekstur sebagai parameter pengamatan.Tiga sampel sashimi salmon kemasan diperoleh dari tiga lokasi penjualan berbeda di KotaBandung. Deteksi bakteri Salmonella sp. dilakukan dengan menggunakan media SalmonellaShigella Agar sebagai media isolasi bakteri. TVB-N diuji dengan menggunakan SNI 2354-8-2009 sebagai acuan pengujian, sedangkan pH diukur dengan menggunakan pH meter.Karakteristik organoleptik diamati dengan uji skor oleh 20 panelis semi terlatih menggunakanscore sheet SNI 2693:2014 yang kemudian hasilnya dihitung dengan rumus uji skor sesuai SNI 01-2346-2006. Hasil pengujian deteksi bakteri Salmonella sp., TVB-N dan pH dianalisis secaradeskriptif kuantitatif. Hasil penelitian menunjukkan bahwa tidak terdeteksi adanya cemaranbakteri Salmonella sp. pada ketiga sampel sashimi salmon kemasan. nilai pH berkisar 6,45-6,47 dan TVB-N 3,33-6,58 mg/100g, ketiga sampel masih dalam kategori segar. Secaraorganoleptik, sampel 2 telah memenuhi standar mutu kesegaran untuk produk sashimi.
Co-Authors Ahmadi, M. Fauzie Anando, Drian Alif Andriani , Yuli Arief, R. Mochamad Candra Wirawan Aulia Andhikawati Auliyatul Hakim, Shally Ayi Yustiati Azizia, Annisa Dewi Nur Azmi, Suniyyah Emma Rochima Erdiasari, Elit Evi Liviawaty Filardi, Tara Firdaus, Nur Aini Azhar Fitriana, Shilfana Gumay, Nadia Purnamasari Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Herman, Roffi Grandiosa Iis Rostini In-In Hanidah Ine Maulina Iskandar Iskandar Isni Nurruhwati Iwang Gumilar Junianto - JUNIANTO JUNIANTO Kiki Haetami Lantun Paradhita Dewanti Liviawaty , Evi Luthfidianto, Iqbal Ma'ruf, Nursyahidatul Qurani Maharani, Annisa Nur Nur Latifah, Atik Oktarahdiana, Dwi Parliamentary, Fazira Prasetya, Muhamad Diva Pratiwy, Fittrie Meylianawaty Putri, Zaky Yoana Rita Rostika Riyadi, Reihan Slamet Rostini, Iss Saffanah, Kayla Zahira Sah, Risti Salsabila, Lulu Salsabila, Reza Santi Amelia Santi Rukminita Anggraeni, Santi Rukminita Saputra, Adjie Sari, Elviana Dian Mustika Septhyani, Anisa Dwi Shojikana, Muhamad Seikei Tiaraningsih, Thania Triwibowo, Radestya Ujang Subhan Usman Lubis, Usman Wiyatna , Muhamad Fatah Yayat Dhahiyat Yuli Andriani Yuniar Mulyani Zahidah Zahidah, Zahidah Zahidah, , Zain, Balqis Aliya Zidni, Irfan