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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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The Effect of Eucheuma cottonii Seaweed Flour Addition on the Preference Level of Dogol Shrimp Nuggets Hanun, Inas Maya Tamimah; Rostini, Iis; Haetami, Kiki; Pratama, Rusky Intan
Jurnal Natur Indonesia Vol. 23 No. 2 (2025): October
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jnat.23.2.116-125

Abstract

This study aims to determine the effect of adding Eucheuma cottonii seaweed flour on the preference level of dogol shrimp (Metapenaeus monoceros) nuggets. Dogol shrimp nuggets have high protein content but are low in fiber, so adding seaweed flour as a dietary fiber source is expected to improve the nutritional value and product quality. The research used an experimental method with four treatments of seaweed flour addition to dogol shrimp nuggets: 0% (control), 1.5%, 2.5%, and 3.5%. Hedonic testing was conducted with 25 semi-trained panelists as replicates to evaluate sensory attributes (color, aroma, taste, and texture). Based on panelist preference level and Bayes test results, the priority product was subsequently analyzed through proximate analysis (moisture, protein, fat, and ash), crude fiber content, and texture testing (Texture Profile Analysis). The research showed that adding seaweed flour significantly affected the increase in fiber content. The treatment with 1.5% seaweed flour addition was the best treatment with moisture content values of 61.11%; protein 8.47%; ash 1.84%; fat 1.78%; crude fiber 2.15%; and texture analysis values of hardness 4,315.7523 gForce; fracturability not detected; springiness 0.8487%; cohesiveness 0.5813%; gumminess 2,500.1247 gForce; chewiness 2,110.6553 gForce; and resilience 0.2553%. The addition of Eucheuma cottonii seaweed flour to dogol shrimp nuggets can serve as an innovation in developing healthier fishery product processing that consumers prefer
Productivity of comet goldfish (Carassius auratus) cultured in aquaponics system using fine bubbles (FBs) Andriani, Yuli; Zahidah, Zahidah; Anando, Drian Alif; Pratama, Rusky Intan
Aceh Journal of Animal Science Vol 8, No 3 (2023): December 2023
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/ajas.8.3.31827

Abstract

Water quality is an important factor in the process of fish farming. This study aims to determine the application of FBs pressure that can increase the productivity of comet goldfish farming in an aquaponic system. The research was carried out from January to March 2022 at the Ciparanje Green House, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor. This study used a completely randomized design (CRD) experimental method with four treatments and three replications. The treatment used was the application of FBs pressure of 0 atm (A), 5.25 atm (B), 5.5 atm (C), and 5.75 atm (D). Maintenance of test fish for 30 days with ad satiation feeding. Observation of fish growth through sampling is done by taking fish 10% of the total population randomly in each pond. Data were analyzed using the F test at a 95% confidence level, followed by Duncan's multiple range test with a 95% confidence level, while water quality data were analyzed descriptively. The results showed that the specific daily growth rate of FBs 5.75 was 2.51%, the absolute length growth was 3.33%, the absolute weight growth was 1.70 grams and the fish survival rate was 99.3%. It was concluded thatthe use of FBs in the aquaponic system can increase production of the system.
EVALUASI PENGGUNAAN LARVA BLACK SOLDIER FLY (BSF) SEBAGAI SUMBER PROTEIN HEWANI DALAM PAKAN IKAN Andriani, Yuli; Pratama, Rusky Intan
Journal of Fish Nutrition Vol. 4 No. 1 (2024): Journal Of Fish Nutrition
Publisher : Journal of Fish Nutrition

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfn.v4i1.4620

Abstract

Abundant organic waste has the potential to pollute the environment, so proper management is needed so that organic waste can become an economically valuable material. Bioconversion by maggot Hermetia illucens (Black Soldier Fly) is one of the effective methods to process organic waste into animal protein sources that can be used as fish and livestock feed. BSF maggot is able to reduce organic waste up to 78.9% per day and has a protein content of 30-45% and fat 24-30%. The maggot life cycle involves several phases from egg to adult, with temperature playing an important role in this process. Maggot also shows great potential in improving fish growth and health, and can be used as an efficient and highly nutritious alternative feed ingredient.
PELATIHAN PEMBUATAN PUPUK ORGANIK CAIR (POC) UNTUK MASYARAKAT DESA CILEMBU KABUPATEN SUMEDANG Wiyatna , Muhamad Fatah; Andriani , Yuli; Pratama, Rusky Intan
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1615

Abstract

Agriculture in Sumedang Regency is the main livelihood, but the continuous use of synthetic fertilizers has caused environmental damage. The solution comes through liquid organic fertilizers from local ingredients, such as banana stump and bamboo shoots, which have a positive impact in triggering plant growth. The organic fertilizer-making training program in Cilembu Village, Sumedang Regency, is part of the CSR initiative to improve agricultural yields and farmers' independence. The target audience of this liquid organic fertilizer making training activity is the Pangkalan Farmer Group located in Cilembu Village, Pamulihan District, Sumedang Regency, which was held on Tuesday, October 31, 2023. The method of this activity is counseling and practice with expert speakers from the Faculty of Animal Husbandry UNPAD. Liquid organic fertilizer has a vital role in improving soil quality and providing plant nutrients. Despite its advantages, liquid organic fertilizer also has disadvantages, such as the low viability of microorganisms in it and limited nutrient content. The socialization of organic fertilizer production in Cilembu Village is expected to help the community utilize local resources and overcome the challenge of expensive fertilizer prices.
The preference level  and chemical characteristic of vanamei shrimp otak-otak  with the addition of carrageenan Saffanah, Kayla Zahira; Liviawaty, Evi; Rostika, Rita; Pratama, Rusky Intan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
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/cmahpt62

Abstract

Carrageenan is a polysaccharide extracted from the seaweed, Kappaphycus alvarezii. Carrageenan serves as a food additive, functioning as both a stabilizer and a gelling agent in vanamei shrimp otak-otak (a type of Indonesian fish cake). This study aimed to determine the effect of different carrageenan concentrations on the sensory acceptance and chemical characteristics of the vannamei shrimp otak-otak. The study was conducted using an experimental method with five treatments: carrageenan addition of 0% (A), 0,5% (B), 1% (C), 1,5% (D), and 2% (E). Preference was assessed using a hedonic test covering appearance, aroma, texture, and taste, as well as a chemical test measuring moisture, ash, fat, protein, carbohydrate, and crude fiber content. Based on the analysis of 20 semi-trained panelists, the most preferred treatment was the addition of 1% carrageenan, with average scores of 7.4 (liked) for appearance, 7.1 (liked) for aroma, 7.5 (liked) for texture, and 7.3 (liked) for taste. Chemical analysis showed 54.66% moisture, 2.34% ash, 8.08% protein, 0.01% fat, 34.91% carbohydrate, and 2.72% crude fiber. The addition of 1% carrageenan was identified as the most favorable concentration compared with the other treatments.
Fortification of squid ink as a natural colorant on the acceptability of popping boba: Fortification of squid ink as a natural colorant on the acceptability of popping boba Liviawaty, Evi; Pratama, Rusky Intan; Rostini, Iis; Salsabila, Lulu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
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: 10.17844/26gk3895

Abstract

Ink is a fishery by-product that has the potential to be utilized as a natural colorant due to its melanin and melanoprotein pigment content, which is nutritionally valuable. This study aimed to determine the optimal concentration of squid ink as a natural colorant in popping boba based on consumer preference levels and chemical composition, and to evaluate its economic value. The research employed an experimental method using a completely randomized design (CRD) consisting of five squid ink concentrations (0%, 0.5%, 1%, 1.5%, and 2%) with three replicates. The parameters observed included hedonic tests (appearance, aroma, texture, and taste), chemical analysis (moisture, ash, protein, fat, and carbohydrates), and economic value. The results showed that the addition of 2% squid ink produced the most preferred popping boba, with appearance, aroma, texture, and taste scores of 7.9, 6.8, 7.9, and 7.1, respectively. The best popping boba formulation had a moisture content of 70.52%, ash content of 0.14%, protein content of 0.04%, fat content of 0.02%, and carbohydrate content of 29.34%. Therefore, fortifying popping boba with 2% squid ink provides an appealing color while also enhancing its nutritional value.
PENERIMAAN KONSUMEN DAN KOMPOSISI PROKSIMAT KECIMPRING DENGAN PENAMBAHAN DAGING IKAN NILA SALIN (Oreochromis niloticus) Prasetya, Muhamad Diva; Rostini, Iis; Gumilar, Iwang; Pratama, Rusky Intan
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 4 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.4.248-253

Abstract

Kecimpring merupakan makanan ringan tradisional berbasis singkong yang memiliki kandungan protein rendah sehingga perlu dilakukan upaya fortifikasi untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan daging ikan nila salin (Oreochromis niloticus) terhadap mutu sensori dan kandungan gizi kecimpring serta menentukan konsentrasi terbaik yang dapat diterima konsumen. Penelitian ini menggunakan metode eksperimental dengan empat perlakuan penambahan daging ikan nila salin, yaitu 0% (kontrol); 2,5%; 5%; dan 7,5% dari berat singkong. Uji organoleptik dilakukan terhadap 25 panelis semi terlatih dengan parameter warna, aroma, rasa, dan tekstur menggunakan skala hedonik 1-9, sedangkan analisis proksimat dilakukan untuk menentukan kadar air, abu, protein, lemak, dan karbohidrat. Hasil uji hedonik menunjukkan bahwa penambahan daging ikan nila salin berpengaruh nyata (p<0,05) terhadap penerimaan panelis dengan perlakuan 7,5% memperoleh skor tertinggi pada parameter warna (7,96), aroma (7,56), rasa (7,96), dan tekstur (7,24). Analisis proksimat menunjukkan peningkatan kadar protein dari 4,60% (kontrol) menjadi 6,90% pada perlakuan 7,5%; serta perubahan kecil pada kadar air, abu, lemak, dan karbohidrat. Penambahan daging ikan nila salin sebesar 7,5% direkomendasikan sebagai konsentrasi terbaik dalam menghasilkan kecimpring berbasis singkong dengan mutu sensori terbaik dan nilai gizi lebih tinggi, sehingga berpotensi dikembangkan sebagai pangan lokal fungsional bernilai tambah.
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.
Pengaruh Penambahan Tepung Ubi Jalar Oranye (Ipomoea batatas L.) pada Pakan Terhadap Kecerahan Warna Ikan Molly Yustiati, Ayi; Luthfidianto, Iqbal; Pratama, Rusky Intan; Haetami, Kiki
Akuatika Indonesia Vol 10, No 2 (2025): Jurnal Akuatika Indonesia (JAkI)
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan Universitas Padjadjaran, Grha. Kandaga (P

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jaki.v10i2.56639

Abstract

Indonesia memiliki keanekaragaman hayati yang melimpah. Salah satu yang dapat dibanggakan adalah keragaman spesies ikan hias, baik ikan hias air laut maupun air tawar. Komoditas ikan hias air tawar yang digemari salah satunya adalah ikan molly. Kecerahan warna menjadi salah satu faktor yang paling penting bagi komoditas ikan hias. Kualitas warna yang kurang baik dapat terjadi seiring berjalannya waktu dikarenakan kurangnya asupan karotenoid pada ikan. Ikan tidak dapat menghasilkan pigmen karotenoid pada tubuhnya sehingga sangat bergantung pada pakan yang didapat. Salah satu sumber pakan yang mempunyai karotenoid tinggi adalah ubi jalar oranye. Riset ini bertujuan untuk menentukan konsentrasi optimal pada penambahan tepung ubi jalar oranye yang dicampurkan dengan pakan untuk meningkatkan kecerahan warna ikan molly. Riset ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga pengulangan. Riset ini dilakukan selama 40 hari dengan pengambilan sampel setiap 10 hari. Pengamatan kecerahan warna ikan menggunakan Modified Toca Colour Finder (M-TCF). Perlakuan yang digunakan pada riset ini adalah pakan komersil ikan konsumsi PF-500 dengan penambahan 0%, 2,5%, 5%, 7,5% tepung ubi jalar oranye dan pakan komersil ikan hias pro vit 89 (kontrol positif). Parameter yang diamati pada riset ini adalah tingkat kecerahan warna, pertumbuhan panjang dan bobot, tingkat kelangsungan hidup dan kualitas air. Hasil riset menunjukkan bahwa penambahan 5% tepung ubi jalar oranye memberikan peningkatan kecerahan warna tertinggi sebanyak 2,8 pada badan dan 2,7 pada kepala ikan. Penambahan tepung ubi jalar oranye tidak memberikan pengaruh terhadap pertumbuhan dan kelangsungan hidup ikan.
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