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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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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
THE APPLIED OF ARABICA COFFEE (Coffea arabica) AS A MARINATING ADDITIVE FOR ORGANOLEPTIC CHARACTERISTICS OF CATFISH FILETS (Pangasius sp.) Oktarahdiana, Dwi; Pratama, Rusky Intan; Rostika, Rita; Rostini, Iis
Asian Journal of Aquatic Sciences Vol. 5 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

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.
The Effect of Adding Brackish Snail (Faunus ater) Flour to the Feed on the Growth of Dumbo Catfish (Clarias gariepinus) Sah, Risti; Herman, Roffi Grandiosa; Pratama, Rusky Intan; Haetami, Kiki
Jurnal Perikanan Universitas Gadjah Mada Vol 26, No 2 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.93023

Abstract

Decreased water quality can be caused by fish losing their appetite, resulting in a buildup of food waste in the water. One of the additional ingredients that can be used is brackish snail (Faunus ater) flour. This research aims to determine the effect of adding brackish snail (Faunus ater) flour to feed on the growth of African catfish seeds and the appropriate dosage in feed that can increase the growth of African catfish seeds. The method used in this research was experimental with a Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications. The treatments used were (P0) control, (P1) 10% brackish snail (Faunus ater) flour, (P2) 15% brackish snail (Faunus ater) flour, and (P3) 20% brackish snail (Faunus ater) flour. The test fish used were African catfish fry weighing 3-4 g and 5-7 cm long. The container used is waring with a density of 20 fish per pound. The amount of feed given is 5% of the biomass of African catfish seeds. The observation data were analyzed using Analysis of Variance (ANOVA) with the F test at a test interval of 5%, if there were significant differences, continue with Duncan's multiple range test. The results showed that the addition of 10% brackish snail (Faunus ater) flour gave significant results with the highest absolute length growth of 13.3±0.18 cm, the highest absolute weight growth of 36.2±0.18 g, the highest survival of 98.3±2.8%, the lowest feed conversion ratio was 1.1±0.0.
JUMLAH TOTAL MIKROBA PADA NANIURA IKAN MUJAIR (Oreochromis mossambicus) DENGAN MENGGUNAKAN JENIS JERUK YANG BERBEDA Ma'ruf, Nursyahidatul Qurani; Pratama, Rusky Intan; Andhikawati, Aulia; -, Junianto
Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Vol 13 No 1 (2025): Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan
Publisher : UNIVERSITAS MUHAMMADIYAH PONTIANAK

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jr.v13i1.7557

Abstract

Naniura adalah makanan tradisional khas Batak Toba dengan bahan baku utamanya adalah ikan air tawar yang tidak dimasak menggunakan api, melainkan direndam menggunakan asam jeruk dan bumbu rempah-rempah sampai tekstur daging ikan menjadi lunak. Penelitian ini bertujuan untuk mengetahui jumlah total mikroba dan nilai derajat keasaman (pH) pada naniura ikan mujair (Oreochromis mossambicus) dengan menggunakan jenis jeruk yang berbeda. Penelitian dilaksanakan pada bulan Juli – Agustus 2024 di Laboratorium Teknologi Hasil Perikanan di SMKN 1 Mundu Kota Cirebon dan di Laboratorium Kimia dan Mikrobiologi di UPTD PPMPP Dinas Kelautan dan Perikanan Provinsi Jawa Barat, Kota Cirebon. Metode penelitian dilakukan secara eksperimental terdiri atas 5 perlakuan menggunakan jeruk yang berbeda yaitu jeruk jungga, jeruk nipis, jeruk lemon, jeruk limau dan jeruk purut dengan konsentrasi 20 %, dari berat total ikan 150 g. Perendaman air perasan jeruk dilakukan selama 3 jam, setelah direndam menggunakan air perasan jeruk dilanjutkan dengan perendaman bumbu rempah khas naniura selama 4 jam. Parameter pada penelitian ini yaitu Total Plate Count (TPC) dan derajat keasaman (pH) yang dianalisis secara deskriptif. Berdasarkan penelitian yang telah dilakukan, jumlah total mikroba terendah terdapat pada perlakuan jeruk nipis sebesar 6,3 x 102 CFU/g dan jumlah total mikroba tertinggi terdapat pada perlakuan jeruk purut sebesar 7,8 x 104 CFU/g, serta nilai pH terendah terdapat pada perlakuan jeruk nipis sebesar 4,98 dan nilai pH tertinggi terdapat pada perlakuan jeruk purut sebesar 5,79.
The effectiveness of the use of filter on the tilapia growth performance, number of Nitrosomonas sp., and water quality in aquaponics systems Andriani, Yuli; Zahidah, ,; Dhahiyat, Yayat; Subhan, Ujang; Zidni, Irfan; Pratama, Rusky Intan; Gumay, Nadia Purnamasari
Jurnal Akuakultur Indonesia Vol. 17 No. 1 (2018): Jurnal Akuakultur Indonesia
Publisher : Indonesian Society of Scientific Aquaculture (ISSA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3430.884 KB) | DOI: 10.19027/jai.17.1.1-8

Abstract

ABSTRACT This study aims to determine the most effective type of living filter media for the bacteria Nitrosomonas sp. in order to improve water quality in aquaponics systems. The method used in this study was completely randomized design, consisting of five treatments and each was repeated three times. The treatments were: A (without addition of filter media), B (addition of palm fibers, silica sand, and activated carbon), C (addition of palm fibers, silica sand, gravel, and activated carbon), D (addition of palm fibers, silica sand, rocks, and activated carbon), and E (addition of palm fibers, silica sand, bioball, and activated carbon). Parameters measured were: 1) the number of Nitrosomonas bacteria, 2) water quality (ammonia, nitrate, and phosphate); and, 3) productivity of fish and Chinese spinach. Data were analyzed using a descriptive method. The findings show that the highest number of bacteria was found in treatment E, 9.29×105 CFU/mL on the bioball filter media and 4.43×105 CFU/mL in rearing tanks. The best water quality was in treatment B, with a concentration of ammonia of 0.17 mg/L, nitrate of 0.33 mg/L, and phosphate of 0.54 mg/L. Plant productivity was the best in treatment B in which the average length and weight reach 48.1 cm and 11.1 grams of plant/week, respectively. The best fish growth was seen in treatment C with an absolute growth rate of 4.4 grams and a specific growth rate of 1.9%/day. The recommended filter was made of Arenga pinnata fibers, silica sand, gravels, and active carbon of about 2 cm thick each.The results showed that the type of filter on the aquaponic system had an effect on the amount of Nitrosomonas sp. in water, water quality, and the productivity of Chinese spinach.Keywords: aquaponics, filter, water quality, Nitrosomonas sp.ABSTRAKPenelitian ini bertujuan untuk menentukan jenis filter yang paling efektif sebagai media hidup bakteri Nitrosomonas sp. sehingga menghasilkan kualitas air yang baik dalam sistem akuaponik. Rancangan percobaan yang digunakan adalah rancangan acak lengkap, yaitu lima perlakuan dengan tiga kali pengulangan. Perlakuan dalam penelitian ini meliputi: A (tanpa penambahan media filter), B (penambahan media filter ijuk, pasir silika, dan karbon aktif), C (penambahan media filter ijuk, pasir silika, kerikil, dan karbon aktif), D (penambahan media filter ijuk, pasir silika, batu, dan karbon aktif), dan E (penambahan media filter ijuk, pasir silika, bioball, dan karbon aktif). Parameter yang diamati adalah: 1) jumlah bakteri, 2) kualitas air (meliputi amonia, nitrat, dan fosfat), serta 3) produktivitas ikan dan kangkung air. Data hasil penelitian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa jumlah kelimpahan bakteri Nitrosomonas sp. tertinggi terdapat pada perlakuan E, yaitu 9,29×105 CFU/mL pada media filter bioball dan 4,43×105 CFU/mL pada media air pemeliharan. Adapun kualitas air terbaik yaitu pada perlakuan B dengan konsentrasi amonia 0,17 mg/L, nitrat 0,33 mg/L, dan fosfat 0,54 mg/L. Produktivitas kangkung terbaik yaitu pada perlakuan B dengan panjang rata-rata mencapai 48,1 cm dan bobot tanaman 11,1 gram/minggu. Pertumbuhan ikan terbaik terdapat pada perlakuan C, dengan nilai pertumbuhan ikan mutlak sebesar 4,4 gram dan pertumbuhan spesifik 1,9%/hari. Hasil penelitian menunjukkan bahwa jenis filter pada sistem akuaponik berpengaruh terhadap jumlah Nitrosomonas sp. dalam air, kualitas air, dan produktivitas tanaman kangkung. Filter yang disarankan dari hasil penelitian ini adalah yang tersusun atas ijuk, pasir silika, batukerikil, dan karbon aktif masing-masing setinggi ±2 cm.Kata kunci: akuaponik, filter, kualitas air, Nitrosomonas sp., produktivitas tanaman
THE APPLIED OF ARABICA COFFEE (Coffea arabica) AS A MARINATING ADDITIVE FOR ORGANOLEPTIC CHARACTERISTICS OF CATFISH FILETS (Pangasius sp.) Oktarahdiana, Dwi; Pratama, Rusky Intan; Rostika, Rita; Rostini, Iis
Asian Journal of Aquatic Sciences Vol. 5 No. 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

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.
Digestibility of Feed Supplemented with Common Pleco Meal and Its Impact on The Growth of Nile Tilapia (Oreochromis sp.) Andriani, Yuli; Pratama, Rusky Intan
Torani Journal of Fisheries and Marine Science VOLUME 6 NOMOR 2, JUNE 2023
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v6i2.26091

Abstract

Common pleco is a wild fish whose habitat occupies a lot of reservoir areas and public waters in Indonesia. The amount is abundant and not consumed by humans, is a great potential to be used as a source of animal protein in fish feed. The purpose of this study was to evaluate the digestibility of common pleco fish meal in artificial feed for nile tilapia (Oreochromis niloticus.) The study was carried out at the Aquaculture Laboratory Hatchery, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, while the manufacture of common pleco meal, proximate analysis of feed ingredients and the test feed was carried out by the Laboratory of Chemistry and Animal Feed, Faculty of Animal Husbandry, Universitas Padjadjaran. The design used in this study was a Completely Randomized Design (CRD) consisting of 5 (five) treatments and 3 (three) replications. The treatment given was the addition of common pleco flour in artificial feed at 0%, 5%, 10%, 15% and 20%. The parameters observed in this study consisted of digestibility, growth rate, and water quality. The results of the research on some of these parameters indicate that the addition of common pleco meal can still be used in artificial feed up to 10%. The tilapia studied had the highest relative growth with a value of 0.218%. The digestibility level of the studied feed reached a value of 85.256%, and the water quality studied was still within the safe tolerance limits for fish farming. Based on the results of this study, the negative effect on the survival rate of tilapia did not occur until the addition of common pleco flour to artificial feed reached 10%. Thus, the fish meal has the potential as an alternative to fish meal in fish feed formulations.
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

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 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 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