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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 IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Jurnal Perikanan Universitas Gadjah Mada Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Asian Journal of Aquatic Sciences Indonesian Journal of Tropical Aquatic 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 INASUA: Jurnal Teknologi Hasil Perikanan Journal Serambi Engineering (JSE) Jurnal Perikanan Jurnal Natur Indonesia
Rusky Intan Pratama
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Padjadjaran
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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.
Komposisi Kandungan Senyawa Flavor Non Volatil Selada Laut (Ulva lactuca) Segar dan Kering Gabriela, Lisa; Rusky Intan Pratama; Junianto; Iis Rostini
Biota Vol 11 No 2 (2025): Jurna Biota 2025
Publisher : Faculty of Science and Technology Universitas Islam Negeri Raden Fatah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/biota.v11i2.25949

Abstract

Drying has the potential to alter the physical, chemical, and organoleptic characteristics of food materials. This study aims to identify the composition of non-volatile flavor compounds in fresh and dried sea lettuce (Ulva lactuca). The identification of non-volatile flavor compounds was conducted using amino acid profiling through High-Performance Liquid Chromatography (HPLC). The organoleptic characteristics, including appearance, aroma, texture, and taste of fresh and dried sea lettuce samples, were assessed through a simple descriptive test. The quantitative amino acid analysis data and the descriptive test results were analyzed using a comparative descriptive method. The findings revealed that both fresh and dried Ulva lactuca contain 17 types of amino acids, comprising 9 essential amino acids and 8 non-essential amino acids, which influence flavor characteristics. The descriptive test indicated that fresh Ulva lactuca is characterized by clean, shiny, and soft light green to dark green sheets with an elastic texture and a distinctive fresh seaweed aroma. In contrast, dried Ulva lactuca exhibited a yellowish-green color, a stiff and brittle texture, and a stronger salty taste with a slight umami sensation. These findings highlight the potential of Ulva lactuca as a versatile ingredient in food product development, particularly for enhancing flavor and nutritional value.
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.
DETECTION OF Salmonella sp. IN PACKAGED SALMON SASHIMI FROM SEVERAL RETAIL OUTLETS IN BANDUNG CITY Balqis Aliya Zain; Evi Liviawaty; Iis Rostini; Rusky Intan Pratama
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 is a Japanese culinary dish consisting of raw fish slices. This study aims to determine the potential contamination of Salmonella sp. bacteria and the freshness level of packaged salmon sashimi through chemical parameters such as TVB-N and pH, as well as organoleptic characteristics including meat appearance, aroma, and texture as observation parameters. Three samples of packaged salmon sashimi were obtained from three different sales locations in Bandung City. Salmonella sp. bacteria detection was performed using Salmonella Shigella Agar as the bacterial isolation medium. TVB-N was tested using SNI 2354-8-2009 as the testing reference, while pH was measured using a pH meter. Organoleptic characteristics were observed by scoring tests conducted by 20 semi-trained panelists using the SNI 2693:2014 score sheet, and the results were calculated using the scoring test formula in accordance with SNI 01-2346-2006. The results of the Salmonella sp. detection, TVB-N, and pH tests were analyzed descriptively and quantitatively. The results showed that no Salmonella sp. contamination was detected in the three packaged salmon sashimi samples. The pH values ranged from 6.45 to 6.47 and TVB-N from 3.33 to 6.58 mg/100g, with all three samples still in the fresh category. Organoleptically, sample B met the freshness quality standards for sashimi products.
The Effect of Adding Milkfish Flour on The Preference Level of Cireng Muhammad Qobul Raja Dirgantara Giwangkara; Rusky Intan Pratama; Iis Rostini; Emma Rochima
Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan Vol. 12 No. 1 (2025)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jipsp.v12i1.43185

Abstract

The enhancement of the nutritional content in Cireng can be achieved by adding milkfish meat flour. This study aims to determine the appropriate amount of milkfish flour to add in the preparation of Cireng to produce the product most preferred by the panelists. The method used was experimental, with four treatments: 0%, 2.5%, 5%, and 7.5% addition of milkfish flour. The parameters observed included preference analysis using a hedonic test to assess appearance, aroma, texture, and taste, as well as proximate analysis and Texture Profile Analyzer (TPA) to evaluate chemical composition and texture characteristics. The results showed that the 5% milkfish flour treatment produced the most preferred Cireng, with the highest average hedonic scores across all sensory attributes: 7.13 for appearance, 7.07 for aroma, 7.80 for texture, and 7.07 for taste. Proximate analysis results showed protein content (3.11%), ash content (0.73%), fat content (0.83%), moisture content (45.36%), and carbohydrate content (48.79%). The TPA results indicated an increase in hardness (1,104.188 gForce) and recovery (0.996%), but a decrease in cohesiveness (0.430%), chewiness (455.576 gForce), gumminess (478.129 gForce), and resilience (0.631%).
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 Atikah Nurhayati Aulia Andhikawati Auliyatul Hakim, Shally Ayi Yustiati Azizia, Annisa Dewi Nur Azmi, Suniyyah Balqis Aliya Zain Dhafin Fadhlur Rahman 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 Evi Liviawaty Filardi, Tara Firdaus, Nur Aini Azhar Fitriana, Shilfana Fittrie Meylianawaty Pratiwy 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. Fatah Wiyatna M. Fauzie Ahmadi Ma'ruf, Nursyahidatul Qurani Maharani, Annisa Nur Mega Fatimah Rosana Mochamad Candra Wirawan Arief Muhamad Fauzan Muhammad Asyari Muhammad Musa Dzulfiqaar Wiradimadja Muhammad Qobul Raja Dirgantara Giwangkara Muhammad Rizqi Hasany Muhammad Yusuf Awaluddin Nadia Dwi Narda 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 Yayat Dhahiyat Yudi Nurul Ihsan Yuli Andriani Yuli Andriani Yuli Andriani Yuli Nisa Nuryanti Yuniar Mulyani Zahidah Hasan Zahidah Zahidah Zahidah Zahidah, Zahidah Zahidah, , Zidni, Irfan