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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
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering 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 Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Karakteristik Sensori Beberapa Produk Ikan Asap Khas Daerah di Indonesia dengan Menggunakan Metode Quantitative Descriptive Analysis Rusky Intan Pratama; Heru Sumaryanto; Joko Santoso; Winarti Zahirudin
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 7, No 2 (2012): Desember 2012
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v7i2.253

Abstract

Komoditas ikan asap merupakan salah satu produk pangan tradisional (exotic indigenous food) yang sangat dikenal oleh masyarakat Indonesia. Penelitian ini dilakukan sebagai bagian dari upaya pemetaan produk olahan ikan khas daerah di Indonesia sebagai upaya protektif terhadap kekayaan bangsa Indonesia. Tahapan penelitian terdiri dari 2 tahap. Tahap pertama yaitu pengambilan sampel 4 jenis ikan asap khas daerah di Indonesia (ikan fufu, ikan salai, ikan pe, ikan kayu) dari masing-masing pengolah ikan asap (Bitung, Padang, Rembang, Kendari) serta dilanjutkan dengan tahap kedua yaitu pengujian organoleptik yang dilakukan di laboratorium khusus flavor. Metode Quantitative Descriptive Analysis (QDA) yang dilanjutkan dengan Principal Component Analysis (PCA) digunakan untuk menjelaskan karakteristik flavor sampel berdasarkan atribut aroma dan rasa yang diuji oleh 10 panelis terlatih. Karakteristik sensori yang diamati ialah atribut aroma yang terdiri dari smoky, fishy, burnt, fatty, woody, dan sweet serta atribut rasa yang terdiri dari manis, asam, asin, pahit dan gurih. Hasil analisis QDA menunjukkan bahwa ikan kayu memiliki intensitas aroma fishy (53,97), woody (37,77) dan rasa gurih (47,62) yang lebih tinggi dari ikan asap jenis lainnya. Ikan pe memiliki intensitas aroma burnt (36,02) dan smoky (62,32) yang lebih tinggi. Ikan fufu memiliki intensitas rasa pahit (28,58), asin (34,17) dan asam (39,82) yang lebih tinggi serta ikan salai memiliki intensitas aroma fatty (27,57), sweet (28,75) dan rasa manis (33,10) yang lebih tinggi dibandingkan ikan asap jenis lainnya. Hasil PCA (PC1 47%; PC2 37%) menunjukkan sampel ikan asap dikelompokkan ke dalam empat kuadran berbeda bersama dengan atribut-atribut sensoris yang menjadi karakteristiknya.
Pengaruh Penyaringan Rumput Laut Euchema cottonii Terhadap Mutu Nori Emma Rochima; Kartika Irta Dewi; Rusky Intan Pratama; Nia Kurniawati
Jambura Fish Processing Journal VOLUME 1 NOMOR 1, JANUARI 2019
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v1i1.4501

Abstract

Penelitian ini bertujuan untuk menentukan perlakuan penyaringan rumput laut Euchema cottonii terbaik dalam pembuatan nori yang disukai panelis. Metode penelitian yang digunakan adalah metode eksperimental dengan lima perlakuan penyaringan rumput laut yang terdiri dari perlakuan A yaitu 0% (tanpa penyaringan), B yaitu 100% penyaringan, C yaitu 90% penyaringan, D yaitu 70% penyaringan dan E yaitu 50% penyaringan. Parameter yang diuji yaitu organoleptik dan kimia. Hasil penelitian yang paling disukai diperoleh berdasarkan parameter adalah perlakuan D yaitu penyaringan 70% dengan nilai alternatif 6,80 yang menghasilkan nori dengan kenampakan warna kuning agak gelap (6,4), tekstur agak kasar (6,2), tercium aroma agak amis rumput laut yang khas (5,6), rasa gurih dan asin (7,4), dan memperoleh kadar air (17,42%), kadar abu (8,01%), kadar protein (1,50%) dan kadar lemak (2,68%).
THE APPLIED OF ARABICA COFFEE (Coffea arabica) AS A MARINATING ADDITIVE FOR ORGANOLEPTIC CHARACTERISTICS OF CATFISH FILETS (Pangasius sp.) Dwi Oktarahdiana; Rusky Intan Pratama; Rita Rostika; Iis Rostini
Asian Journal of Aquatic Sciences Vol 5 No 1 (2022): April 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.5.1.62-70

Abstract

Research on catfish filet marinade using Arabica coffee aimed to determine the best concentration of coffee was acceptable to the panelists. This research was carried out in July 2021 at the Fishery Products Processing Laboratory, FPIK Unpad. The method used in this research was an experimental method with four treatments adding different concentrations of coffee to the catfish filets, namely 0%, 5%, 10%, and 15%. The parameters observed consisted of organoleptic tests which included appearance, aroma, texture, and taste. The results of the research showed that the catfish filet which was marinated using Arabica coffee belonged to the category favored by the panelists. The treatment with 15% coffee concentration was preferred with a median value of appearance 7 (preferred), aroma 7, texture 7, and taste 7. Based on the Bayes method for decision making, that the panelists chose taste as an important parameter in receiving the catfish filet which was marinated using coffee, followed by aroma, texture, and appearance
WEBINAR BUDIKDAMBER DI LAHAN TERBATAS SEBAGAI PENYEDIA PANGAN KELUARGA Yuli Andriani; Rusky Intan Pratama
Jurnal Abdi Insani Vol 9 No 2 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i2.605

Abstract

The COVID-19 pandemic has had an impact on the entire community in various sectors. One of the problems faced is the decline in the level of the economy. It reduces the people's purchasing power for fishery commodities. This will reduce the fulfillment of nutritional needs, especially protein. One of the skills that can be learned as an alternative business as well as to meet nutritional needs, especially protein is Budikdamber (Fish Cultivation in Buckets) which can be done on limited land at low cost. The purpose of this community service activity is to disseminate information about the meaning, method of making, and maintaining fish in buckets (budikdamber). This service is carried out through several stages, namely the preparation stage, the counseling implementation stage, and the evaluation stage. During the webinar preparation stage, the activities carried out include the division of tasks, discussions on the concept of the event, publication of webinar flyers, and rehearsals. The implementation stage is carried out by holding a webinar "Tips for Success of Budikdamber in Limited Land as a Provider of Family Food". In this activity, a video about assembling the budikdamber was also presented to the participants to make it easier to understand and can be applied later. The evaluation stage is carried out by providing an evaluation form to measure the success of the activity. The results of the webinar which was attended by approximately 130 people from various backgrounds showed that all participants were satisfied with the webinar activities carried out. This community service went well and received a positive response from the community. The community has understood the meaning, method of making, and maintaining fish through the Budikdamber method.
Productivity Analysis Of Fisherman Catchment In Pangandaran District (Case Study Of Pangandaran District) Yuli Nisa Nuryanti; Asep Agus Handaka Suryana; Rusky Intan Pratama; Ine Maulina
Barakuda'45 Vol 4 No 2 (2022): Edisi November
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas 17 Agustus 1945 Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47685/barakuda45.v4i2.221

Abstract

This research was conducted at Pangandaran Sub Regency, Pangandaran Regency in August untill December 2021. The aims of this study was to analyze the profile and factors that affect the dynamics of fishing productivity in Pangandaran District, Pangandaran Regency. The research method used in this research is the litelature survey. The data obtained is in the form of primary and secondary data. Data collection is done using questionnaires using purposive sampling techniques. Data analyzed by using quantitative and qualitative descriptive methods. The results showed that in 2015 produced the highest value of production productivity per fisherman of 2,393.6 kg / person / year and the highest value of production productivity per ship unit of 7,440.2 kg / unit / year. The highest result of productivity of production value per fisherman amounted to Rp. 113,411,224 per fisherman per year, and productivity of production value per ship unit amounted to Rp. 352,519,887 per ship unit per year. Factors that affect fishing productivity are the number of crew members per trip, the size of the ship, the length of the fishing operation per trip, many fishing operations per month and operational costs.
PENINGKATAN KAPASITAS KELOMPOK TANI DALAM MENGOLAH PAKAN IKAN ALTERNATIF BERBASIS LIMBAH ORGANIK Yuli Andriani; Muhamad Fatah Wiyatna; Fittrie Meyllianawaty Pratiw; Rusky Intan Pratama
Jurnal Abdi Insani Vol 10 No 1 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i1.931

Abstract

Most of the waste generated by residents in Sumedang area is in the form of organic waste. The abundance of household waste such as rice, vegetable waste, animal waste can be utilized by the community as a solution to the household waste accumulation. The potential for organic waste from domestic activities is one source that can be applied as fish feed. The purpose of this activity is therefore that the community can utilize the potential of household waste originate around their area as a raw material for fish feed. The method applied in this activity was counseling containing information and demonstrations on the utilization of organic waste into fish feed with fermentation techniques provided by resource persons from academics. The target audience for this activity is the community in the location, namely Gudang Village, Tanjungsari District, Sumedang Regency, especially the Freshwater Fisheries Group. The parties that support the implementation of this activity include the Biomethagreen Education House and community members in the location. Counseling on the manufacture of fish feed is very beneficial for people who have daily agricultural and fish and poultry farming activities in the hope of being able to reduce the amount of waste that pollutes the environment and utilize household waste as feed. The good response and enthusiasm given by the participants at the location was a factor that contributed to the smooth running of this activity. The Gudang Village community, which has high potential in carrying out fishery and livestock activities, makes it an opportunity to provide feed sourced from household waste raw materials, not only for fish feed but can also be used for animal feed.
Probiotic application in fermentation of fish feed materials: a review: Probiotic application in fermentation of fish feed materials: a review Yuli Andriani; Rusky Intan Pratama
IJOTA (Indonesian Journal of Tropical Aquatic) Vol. 5 No. 2 (2022): August
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/ijota.v5i2.25424

Abstract

Feed is an essential component in fish farming because it supports the survival and growth of fish. Provision of feed, one of which can be done through the utilization of organic waste. One of the efforts used to improve the nutritional quality of feed ingredients is the fermentation technology using probiotic bacteria. The probiotic microbes used in the fermentation will overhaul the structure of the organic matter and the complex bonds contained in the feed ingredients. This right will lead to an increase in the quality of feed ingredients, and in turn, the product will be easily digested and meet the nutritional needs of fish. Search results in several studies indicate several types of microbes involved in probiotic fermentation, either singly or in consortia. Some of them are derived from the Bacillus, Lactobacillus and Saccharomyces groups. Applying probiotics in the fermentation process of feed ingredients can improve their nutritional quality. Examples of some common feed ingredients used in the fermentation process are coffee husk waste, banana peel waste, peanut shell waste, rice straw and coconut cake.
Teknologi Akuaponik dengan Sistem Pasang Surut di Desa Panongan Kecamatan Sedong Kabupaten Cirebon Herman Hamdani; Zahidah Zahidah; Yuli Andriani; Rusky Intan Pratama; Fittrie Meyllianawaty Pratiwy
Farmers: Journal of Community Services Vol 2, No 2 (2021)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v2i2.33110

Abstract

Pengabdian kepada masyarakat yang berjudul “Teknologi Akuaponik pada Kegiatan Budidaya Ikan dan Sayuran Sistem Pasang Surut di Desa Panonan Kecamatan Sedong Kabupaten Cirebon” memiliki sasaran masyarakat yang ada di Desa Panongan Kabupaten Cirebon. Akuaponik merupakan salah satu cara mengintegrasikan bididaya ikan dengan kegiatan bercocok tanam yang dapat diaplikasikan di perkotaan maupun di pedesaan. Teknologi ini merupakan teknologi yang hemat air, tempat, dan pemeliharaannya mudah serta dapat dipanen sepanjang tahun. Oleh karena itu, pengabdian masyarakat ini  mengenalkan budidaya ikan sistem akuaponik yang merupakan perpaduan budidaya ikan dengan sayuran/tanaman. Pengabdian ini bertujuan untuk mengembangkan dan meningkatkan produksi ikan dan sayuran organik melalui penerapan sistem Akuaponik. Penyuluhan secara langsung diikuti oleh 10 peserta. Setelah penyuluhan, sebesar 80% memahami teknik budidaya sistem Akuaponik dengan menggunakan instalasi sistem pasang surut. Hal ini menunjukkan bahwa pengabdian mengenai teknologi akuaponik pada kegiatan budidaya ikan dan sayur dengan sistem pasang surut berhasil digunakan dan bermanfaat bagi warga serta sesuai tujuan.
Diseminasi Metode Bathing untuk Pencegahan Parasit Penyakit pada Budidaya Ikan Gurame di Pokdakan Kawungsari, Pangandaran Yuli Andriani; Zahidah Hasan; Herman Hamdani; Rusky Intan Pratama
Farmers: Journal of Community Services Vol 3, No 2 (2022)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v3i2.39868

Abstract

Keberhasilan usaha budidaya ikan yang dilakukan oleh masyarakat bergantung pada beberapa faktor diantaranya ialah seperti keterbatasan lahan, kualitas air serta pengendalian hama dan penyakit. Proses bathing bermanfaat untuk meningkatkan laju sintasan dalam pemeliharaan benih ikan dari hama dan penyakit. Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan para pembudidaya ikan gurame di Pokdakan Kawungsari, Kabupaten Pangandaran tentang cara mengaplikasikan bathing benih ikan sehingga diharapkan dan meningkatkan produksi ikan. Metode yang dilakukan dalam kegiatan ini meliputi observasi, demonstrasi, temu teknis dan temu lapang secara hybrid dengan lokasi kegiatan di Pokdakan Kawungsari, Kabupaten Pangandaran. Kelompok sasaran dari kegiatan ini adalah pembudidaya yang melakukan budidaya ikan gurame di lokasi tersebut. Kegiatan sosialisasi dilaksanakan pada tanggal 19 November 20121, bertempat di Pokdakan Kawungsari, Kabupaten Pangandaran.Pengetahuan yang disampaikan dalam kasus ini adalah metode bathing pada kegiatan budidaya ikan gurame. Kegiatan diseminasi yang dilaksanakan mampu menambah pengetahuan dan keterampilan nelayan dalam menggunakan metode bathing untuk menangani parasit dan penyakit pada ikan.
A Review on Chicken Feather Flour Potential for Fish Feed Andriani, Yuli; Pratama, Rusky Intan; Hanidah, In In
Torani Journal of Fisheries and Marine Science Vol. 7 No. 2 (2024): VOLUME 7, NOMOR 2, JUNE 2024
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v7i2.34396

Abstract

The escalating demand for chicken meat over the years has led to a corresponding increase in waste generation, particularly chicken feathers. While efforts such as making dusters and cocks have been undertaken to address this issue, they have yielded limited success in effectively managing chicken feather waste. Given the significant levels of nutrients, including protein and amino acids, present in this waste, it holds immense potential as a raw material for fish feed. However, the utilization of chicken feather waste remains relatively uncommon due to the challenging digestibility of its large crude protein structure, primarily composed of keratin protein. Thus, preprocessing is essential to degrade the keratin within chicken feathers, rendering it digestible for fish. This review aims to provide an overview of the potential utilization of chicken feather meal in aquaculture, particularly in fish feed formulations, by exploring its nutritional value and various processing methods to enhance the quality of this raw material.
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