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All Journal JBMP (Jurnal Bisnis, Manajemen dan Perbankan) Journal of Aquaculture and Fish Health Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Marine and Coastal Science Jurnal Teknologi Pangan
Eka Saputra
Departemen Kelautan, Fakultas Perikanan Dan Kelautan Universitas Airlangga, Surabaya, Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences Other

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PENINGKATAN ANGKA KONSUMSI IKAN MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN DI KECAMATAN BANYUATES KABUPATEN SAMPANG Kustiawan Tri Pursetyo; Pulung Siswantara; Annur Ahadi Abdillah; Heru Pramono; Eka Saputra
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 2 No. 2 (2018): Jurnal Layanan Masyarakat
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.573 KB) | DOI: 10.20473/jlm.v2i2.2018.86-90

Abstract

The Community Service Program aims to increase the knowledge of fish fishermen groups through counseling and training, then the Airlangga University Community Service Team transfers technology transfer to fishery product processing communities in Banyuates District, Sampang Regency. As target audiences that will be included in this Community Service program are the chairman, management and fish fishermen group, local village officials and local Animal Husbandry Service officers who are expected to later act as motivators. Itis hoped that later it can be relied upon as a source for the sustainability of the technology transfer program. The method used in the implementation of community service activities is by way of; (1) Development and training phase; (2) Monitoring and evaluation phase, To evaluate the level of knowledge and understanding of the material provided, it is given pretest and posttest. This Community Service program will be carried outfrom June to October 2017. To improve fish consumption, first the implementation team conducts socialization activities to elementary students to get to know more about various kinds of fish and their benefits. After thesocialization activities, counseling activities and training were made on various fish-based processed products, using the tutorial method, then continued with discussion.AbstrakProgram Pengabdian Kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan para kelompok nelayan ikan melalui penyuluhan dan pelatihan, maka Tim Pengabdian Kepada Masyarakat Universitas Airlangga melakukan transfer alih teknologi bagi masyarakat pengolahan produk perikanan di Kecamatan Banyuates, Kabupaten Sampang. Sebagai khalayak sasaran yang akan diikutsertakan dalam program Pengabdian Kepada Masyarakat ini adalah ketua, pengurus serta kelompok nelayan ikan, aparat desa setempat dan petugas Dinas Peternakan setempat yang diharapkan nantinya dapat bertindak sebagai motivator.Diharapkan nantinya dapat diandalkan sebagai sumber untuk kesinambungan program alih teknologi. Metode yang digunakan dalam pelaksanaan kegiatan pengabdian kepada masyarakat ini adalah dengan cara; (1) Tahap Pembinaan dan pelatihan; (2) Tahap monitoring dan evaluasi, Untuk mengevaluasi tingkat pengetahuan dan pemahaman terhadap materi yang diberikan maka diberikan pretest dan post test. Kegiatan program Pengabdian Kepada Masyarakat ini akan dilaksanakan mulai bulan Juni sampai dengan Oktober 2017. Untuk meningkatkan angka konsumsi ikan, terlebih dahulu Tim pelaksana kegiatan melakukan sosialisasi kepada siswa SD agar lebih mengenal tentang berbagai macam ikan beserta manfaatnya. Selepas kegiatan sosialisasi dilakukan kegiatan penyuluhan dan pelatihan pembuatan aneka produk olahan berbahan dasar ikan, dengan menggunakan metode tutorial, kemudian dilanjutkan dengan diskusi.
PENERAPAN SISTEM SANITASI KEKERANGAN PADA KELOMPOK USAHA BERSAMA (KUB) NELAYAN KERANG DI DESA BANJAR KEMUNING, KECAMATAN SEDATI, KABUPATEN SIDOARJO Eka Saputra; Pulung Siswantara
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 4 No. 1 (2020): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v4i1.2020.31-35

Abstract

One way to provide a sense of security to consumers related to consumption of lightness is to eliminate or reduce some of the hazardous substances from the biological, chemical or physical hazards sector. A good approach to ensuring food security, especially shellfish products, is in the process where the shellfish grows or where the shells are taken, especially related to the location where the shellfish lives in areas where there are no sources of pollution, but this is very unlikely because of its live shellfish quite minimal. Warfare taken from the waters should be carried out a good handling process related to sanitation, because the shellfish caught in nature there is a risk of bacterial contaminants and some heavy metals that are harmful to human health. According to the Decree of the Minister of Fisheries and Marine Affairs No. 17 of 2004 that commodity commodities must apply sanitation processes to ensure food security for consumers. The target of business actors in the implementation of this depuration method is the Joint Business Group with BATARI and SARI LAUT shellfish fishermen in Banjar Kemuning village, Sedati District, Sidoarjo Regency. These two groups of fishermen are business actors in catching shells in the form of life before going through the processing process. These two groups have some similarities related to the shellfish they get, generally they get blood clams, batik shells, manuk shells and baling shells.AbstrakSalah satu cara untuk memberikan rasa aman kepada konsumen terkait dengan konsumsi kekerangan adalah mengeliminasi atau mengurang beberapa bahan berbahaya baik itu dari sektor biologi, kimia ataupun bahaya fisik. Pendekatan yang baik dalam menjamin keamanan pangan terutama produk kerang adalah pada proses dimana kerang itu tumbuh atau dimana kerang itu diambil, terutama terkait dengan lokasi dimana kerang hidup pada daerah yang tidak ada sumber pencemarnya, namun hal tersebut sangatlah tidak mungkin karena kerang hidupnya pada kondisi yang cukup minim. Kekerangan yang diambil dari perairan sebaiknya dilakukan proses penanganan yang baik terkait sanitasinya, karena kerang yang tertangkap di alam terdapat resiko kontaminan bakteri dan beberapa logam berat yang berbahaya bagi kesehatan manusia. Menurut Keputusan Menteri Perikanan dan Kelautan No. 17 tahun 2004 bahwa komoditas kekerangan wajib menerapkan proses sanitasi guna menjamin keamanan pangan pada konsumen. Target pelaku usaha dalam kegiatan penerapan metode depurasi ini adalah Kelompok Usaha Bersama nelayan kerang BATARI dan SARI LAUT di desa Banjar Kemuning, Kecamatan Sedati, Kabupaten Sidoarjo. Kedua kelompok nelayan ini merupakan pelaku usaha dalam penangkapan kerang dalam bentuk hidup sebelum melalui proses pengolahan. Kedua kelompok ini memiliki beberapa kesamaan terkait dengan hasil kerang yang mereka dapatkan, umumnya mereka mendapatkan kerang darah, kerang batik, kerang manuk dan kerang baling.
Personal Hygiene Pekerja Dalam Proses Produksi Nugget Ikan Lele Dumbo (Clarias Gariepinus) Di Pusat Pelatihan Mandiri Kelautan Dan Perikanan (P2MKP) Karya Lestari Bali Ray Nasrullah Nasrullah; Eka Saputra
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v8i1.23441

Abstract

Nugget is one type of ready-to-eat frozen product. Nugget is made from ground meat which is given spices, a binder mixture, then cured, steamed, cut and covered with flour adhesive (dough) and covered with bread flour (breading). Field Work Practice is to study and learn the personal hygiene of workers in the process of producing nuggets of dumbo catfish (Clarias gariepenus) at P2MKP Karya Lestari Tabanan, Bali. This Praktek Kerja Lapang Activity uses descriptive observative method which is a method in solving a problem by describing and explaining the situation and condition of an object of observation based on direct observations and facts that occur in the field. Data collection in this Praktek Kerja Lapang activity uses primary data collection methods from interviews, active participation and observations, and secondary data through literature study. The application of personal hygiene in P2MKP has been carried out well in accordance with standards including the use of closed clothing, using gloves according to standards, maintaining the health and safety of workers and prohibiting the use of personal equipment made of metal. But the knowledge of personal hygiene workers is not evenly distributed because some workers have not received training facilities on personal hygiene as a whole, it is an obstacle in the application of personal hygiene workers.
The Effect of Adding Cornstarch to The Chemical Characteristics of Green Mussel Paste Flavor Mila Ayu; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 11 No. 2 (2022): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i2.36159

Abstract

Green mussels is one of Indonesia's fisheries commodities that has a high export value. The high export activity of shellfish products will have an impact on the environment due to shell waste produced. Utilization of shell shell waste is a solution to overcome environmental pollution and can be in the form of diversification of food products that can be used as raw materials for food flavorings. Making a food flavor or natural flavor requires an emulsifier. One ingredient that can be used as an emulsifier is cornstarch. The purpose of this study was to determine the effect of adding cornstarch to the chemical characteristics of the green mussel paste flavor. This study used a Completely Randomized Design (CRD) consisting of 5 treatments with cornstarch concentration of 0%, 2.5%, 5%, 7.5%, and 10% with 4 replications. Protein and fat content are the main components of making flavors. The main parameters used in this study are flavor paste with emulsifier having proximate levels (protein, water content, and fat content) and supporting parameters are yield, VRS levels, water solubility, and pH levels. The results of this study indicate that the addition of gelatin has a significant effect (P <0.05) on the chemical characteristics of protein, fat, water content, yield, water solubility, VRS, and pH. Pasta flavor with a concentration of 10% has good levels of protein, fat, water content, yield value, water solubility , and VRS.  
Influence of Brewing Time and Temperature on Antioxidant Activity of Pedada (Sonneratia caseolaris) Fruit Peel Extract as a Potential Functional Drink Muhammad Fauzan; Laksmi Sulmartiwi; Eka Saputra
Journal of Marine and Coastal Science Vol. 11 No. 3 (2022): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i3.38260

Abstract

Pedada (Sonneratia caseolaris) are plants that live in the mangrove ecosystem. The fruit of the pedada plant is round, has stemmed tip, base is wrapped by petal, non-toxic and edible. The flesh of the pedada fruit is used as syrup, but the peel is considered as waste. On the other hand, pedada fruit peel contains antioxidant activity compound, such as phenol, tannin, and flavonoid. A way to process the pedada fruit skin into a functional drink is required so that it has economic value. The purpose of this study was to determine the effect of different brewing temperatures and duration on the antioxidant activity of pedada (Sonneratia caseolaris) peels extract. The research method used was experimental with Factorial Completely Randomized Design (CRD) as the experimental design. The factors used are temperature (70○C, 85○C, and 100○C) and time (5, 10, and 15 minutes) with 3 replications. The main parameter observed was the extract’s antioxidant activity. Supporting parameters observed were water content, total phenolic content, and antioxidant activity of pedada fruit peel. Data analysis used was Two Way Analysis of Variance (Anova) and followed by Honest Significantly Difference (HSD) by 5%.The results showed that the increase in temperature and duration increased the antioxidant activity of the pedada fruit peel extract. The best treatment was obtained by 100○C treatment for 10 minutes which was not significantly different from 100○C treatment for 5 minutes and 85○C for 15 minutes. In addition, there was an increase in antioxidant activity of 12,10% from the best treatment compared to the control treatment.
The Characterization of Collagen Isolated from Red Snapper Fish Skin (Lutjanus sp.) by Hydroextraction Method with Different Concentration of Acid Solution R. Rahardyan Prasetyo; Ahmad Shofy Mubarak; Eka Saputra; Juni Triastuti
Journal of Aquaculture and Fish Health Vol. 12 No. 2 (2023): JAFH Vol. 12 No. 2 June 2023
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v12i2.35022

Abstract

Collagen is a connective tissue protein that is mostly produced from cattle and pigs. The use of cows and pigs as the manufacture of collagen causes a disease case, among others are bovine spongiform encephalopathy and transmissible spongiform disease. One of the alternative materials in the isolation of collagen is the use of fish skin. The purpose of this study was to determine the effect of the concentration of acetic acid solution on the characteristics of red snapper collagen produced by the hydroextraction method and to determine the optimum concentration of acetic acid solution in the red snapper skin collagen isolation process using the hydroextraction method. This study was experimental with Completely Randomized Design (CRD) consisting of 3 acetic acid treatment: (P1) acetic acid with concentration 0,1 M; (P2) 0,15 M and (P3) 0,2 M. This study showed that the use of different acetic acid had a significant effect (p<0.05) on the yield parameters that is 1.72 – 2.46%, water content 11.12 – 12.8%, and protein content 83.66 – 84.81% and had no significant effect on the pH. The best treatment was P3 which use the higher concentration of acetic acid that produced higher yield 2.46% and protein content of 84.81%. P3 with concentration of acetic acid 0,2 M can be used for found the best result of characterization of collagen.
KARATERISTIK KIMIA DAN ORGANOLEPTIK FLAKES DENGAN SUBSTITUSI TEPUNG DAGING IKAN PATIN (Pangasius sp.) Dewi, Tifany Amira; Pujiastuti, Dwi Yuli Yuli; Tjahjaningsih, Wahju; Subekti, Sri; Nirmala, Dwitha; Saputra, Eka
Jurnal Teknologi Pangan Vol 17, No 2 : Desember 2023
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v17i2.3888

Abstract

Ikan patin (Pangasius sp.) memiliki gizi tinggi, sehingga perlu dimanfaatkan menjadi berbagai produk olahan. Pemanfaatan ikan patin antara lain sebagai tepung ikan yang dapat disubstitusi pada produk pangan guna meningkatkan nilai gizi. Produk pangan dalam penelitian ini adalah flakes yang berbahan tepung jagung. Kandungan protein flakes di pasaran belum memenuhi SNI (01-4270-1996), sehingga perlu disubstitusi dengan bahan berprotein tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daging ikan patin terhadap karakteristik kimia dan organoleptik flakes. Perlakuan penelitian ini adalah tepung jangung 100% (P0) sebagai kontrol, substitusi tepung daging ikan patin 10% (P1), 20% (P2), dan 30% (P3). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL). Analisis data menggunakan Uji One Way ANOVA dan dilanjutkan dengan Uji Jarak Berganda Duncan serta Uji Kruskal Wallis dan dilanjutkan dengan Uji Mann Whitney. Hasil penelitian menunjukkan perbedaan nyata (p<0,05) antar perlakuan. Flakes dengan substitusi tepung daging ikan patin 10% memenuhi SNI (01-4270-1996) dengan rata-rata kandungan protein 13,39% dan kalsium 1,90%. Flakes dengan substitusi tepung daging ikan patin 10% merupakan perlakuan terbaik dengan rata-rata kenampakan (8,84), tekstur (7,48), aroma (8,72), dan rasa (8,64). 
Economic improvement and fish farming based on Smart Aquaculture Automatized System in Segobang Village, Banyuwangi Arif Habib Fasya; Hapsari Kenconojati; Darmawan Setia Budi; Suciyono Suciyono; Maria Agustina Pardede; Dwi Retna Kumalaningrum; Prayogo Prayogo; Eka Saputra; Aji Akbar Firdaus; Muhammad Hilmy Maulana; Dewi Ambarwati
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 10 No. 1 (2025): February 2025
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v10i1.14811

Abstract

The fisheries and marine sector in East Java has abundant potential, one of which is Banyuwangi district. Banyuwangi Regency has potential in freshwater aquaculture because it has 324 rivers with an area of 735 km2 and swamps and reservoirs of 60 hectares. One of the villages in Banyuwangi Regency is Segobang Village, which has the potential to have abundant water sources and continuous flow. This potential can be utilized by training and assisting fish nurseries in Segobang Village by utilizing continuously flowing water and Smart Aquaculture Automatized System (SAAS) technology by utilizing biofilters and running water and aeration as a source of oxygen.  The stages carried out in this community service are as follows: initial assessment of the location, infrastructure and technology development, periodic training and mentoring, implementation and monitoring of the cultivation process, and continued marketing and sales. After the training, the Segobang Village community showed a significant increase in knowledge. The average pre-test scores ranged from 30 to 51, while the post-test scores increased to 79 to 87. This improvement shows that participants better understand the SAAS and its use in fish farming. Continued training and practice can help strengthen the adoption of this technology in the community.
Consumer Based Competitive Priorities of Via Tuban Shrimp Paste in the Indonesian Market: An Importance Performance Analysis: Prioritas Kompetitif Berbasis Konsumen dari Terasi Udang Via Tuban di Pasar Indonesia: Analisis Kepentingan-Kinerja Mahmudah Enny Widyaningrum; Andre Ridho Saputro; Eka Saputra; Diana Evawati; Muslichah Erma Widiana; Yoga Adi Prayogi
JBMP (Jurnal Bisnis, Manajemen dan Perbankan) Vol. 12 No. 1 (2026): April
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jbmp.v12i1.2245

Abstract

This study evaluates the consumer-based competitive priorities of Via Tuban shrimp paste (terasi) by analyzing the gap between perceived importance and performance of key product attributes using Importance–Performance Analysis (IPA). Drawing on the resource-based view and consumer value theory, the research assesses seven attributes; quality, packaging, price, distribution, brand image, food safety, and promotion & innovation through a structured 5-point Likert survey administered to 65 purposively selected consumers. Findings reveal a significant shortfall in performance relative to expectations, with a grand mean importance of 4.26 and performance of 2.63. All attributes show negative gaps; "quality" has the largest gap (−1.81) and falls into Quadrant I (high importance–low performance), marking it as the top priority for improvement. "Packaging," "distribution," and "food safety" fall into Quadrant II (high importance–high performance), indicating existing strengths. In contrast, "price" and "promotion & innovation" are lower priorities, while "brand image" suggests possible overemphasis. The study provides a clear, evidence-based roadmap for capability upgrading in traditional fermented seafood MSMEs and contributes to the strategic management of local food products by linking customer perception to actionable operational improvements. Limitations include a localized sample and reliance on self-reported data, suggesting opportunities for future research expansion.
Co-Authors A. Shofy Mubarak Abdillah, Annur Ahadi Andre Ridho Saputro DARMAWAN SETIA BUDI Dewi Ambarwati Dewi, Tifany Amira Diana Evawati, Diana Dwi Retna Kumalaningrum Dwitha Nirmala Endang Dewi Masithah Fasya, Arif Habib Firdaus, Aji Akbar Heru Pramono Kenconojati, Hapsari Laksmi Sulmartiwi Mahmudah Enny Widyaningrum Maria Agustina Pardede Maulana, Muhammad Hilmy Mila Ayu Muhammad Fauzan Muslichah Erma Widiana Prayogo Prayogo Pujiastuti, Dwi Yuli Yuli Pulung Siswantara Pursetyo, Kustiawan tri R. Rahardyan Prasetyo Ray Nasrullah Nasrullah Rr. Juni Triastuti Subekti, Sri Suciyono, Suciyono Tjahjaningsih, Wahju Yoga Adi Prayogi