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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Perikanan dan Kelautan Jurnal Konseling dan Pendidikan Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Jurnal Teknologi Informasi dan Ilmu Komputer REZ PUBLICA Jurnal Teknik JBMP (Jurnal Bisnis, Manajemen dan Perbankan) Syntax Literate: Jurnal Ilmiah Indonesia JURNAL PENDIDIKAN TAMBUSAI Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan JOISIE (Journal Of Information Systems And Informatics Engineering) Kappa Journal JATI (Jurnal Mahasiswa Teknik Informatika) Grouper: Jurnal Ilmiah Perikanan Jurnal Abdi Insani Budimas : Jurnal Pengabdian Masyarakat Journal of Marine and Coastal Science ATRABIS: Jurnal Administrasi Bisnis (e-Journal) Media Akuatika: Jurnal Ilmiah Jurusan Budidaya Perairan Sintaks: Jurnal Bahasa dan Sastra Indonesia Journal of Social Knowledge Education (JSKE) PPSDP International Journal of Education Prosiding Seminar Nasional Rekayasa dan Teknologi (TAU SNAR- TEK) Indev: Literasi Media Dakwah dan Pengembangan Masyarakat Inaba of Community Services Journal Jurnal Perikanan dan Kelautan Jurnal Perikanan Computer & Science Industrial Engineering Journal
Eka Saputra
Program Studi Akuakultur Fakultas Pertanian Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Veterinary Other

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Evaluation of Librarian Competency Improvement Training in Utilizing SLIMS 9 Hartati, Puji; Saputra, Eka
PPSDP International Journal of Education Vol. 3 No. 2 (2024): PPSDP International Journal of Education (Special Issue)
Publisher : Perkumpulan Program Studi Doktor Pendidikan (PPSDP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59175/pijed.v3i2.338

Abstract

This study aims to determine the application of each component of the CIPP evaluation, namely; (1) Context, (2) Input, (3) Process, and (4) Product on the results of training to increase librarian competency in using Slims 9 at SMA Negeri 1 Bengkulu Tengah. This study uses a qualitative using the context, input, process, product evaluation model. The data collection techniques used in this research are through interviews, observation and documentation studies. Data analysis techniques are carried out by condensing data, presenting data, and drawing conclusions. The results of the research show that the application of the context component is used to collect information regarding the needs that will be needed, the input component is used to collect information and input regarding how best to organize decisions and how to manage available resources, the process component is used to collect information on how to implement the training program, provide an overview of the smooth running of the program being implemented, as well as the application of product components used to collect information about the results of the training program being implemented.
PELATIHAN PRODUKSI OLAHAN HASIL PERIKANAN BERDASAR PRINSIP SANITASI DAN HYGIENE PADA KELOMPOK POKLAHSAR MINA ARGO BERKAH DI KABUPATEN BOJONEGORO PROVINSI JAWA TIMUR Saputra, Eka; Sulmartiwi, Laksmi; Fasya, Arif Habib; Kenconojati, Hapsari; Pujiastuti, Dwi Yuli; Abdillah, Annur Ahadi; Mubarak, Ahmad Shofy; Sahidu, Adriana Monica
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3371

Abstract

Community Service (PKM) is a form of knowledge and technology transfer from universities to the community to improve the capacity and welfare of the target population. This PKM activity aims to increase the added value of catfish cultivation through product diversification and the application of appropriate technology to catfish processing and marketing groups (Poklahsar) in Tlogorejo Village, Bojonegoro Regency. The implementation method includes field observation, problem identification, outreach, training, and hands-on product processing practice. The main challenge faced by partners is limited knowledge and skills in processing catfish into value-added products, resulting in the harvest generally being sold fresh with relatively low economic value. Therefore, training is provided on catfish-based product diversification and mentoring on the application of appropriate technology to produce safe and high-quality products. The results of the activity indicate that partners are able to produce a variety of diversified processed catfish products, including catfish nuggets, catfish dumplings, and catfish dragon legs. The application of appropriate processing technology contributes to improving product quality, consumer acceptance, and potential sales value. Furthermore, this activity enhances partners' knowledge and skills in fishery product processing and opens up opportunities for developing businesses based on processed catfish products. This Community Service Program (PKM) activity is expected to serve as a model for empowering catfish farmers by increasing the added value of their aquaculture products, expanding fishery product diversification, and supporting local income and food security.
The Effect of Seaweed Carrageenan (Kappaphycus Alvarezii) Concentration on Vitamin C Content, Moisture Content, pH and Sensory Characteristics of Tomato Sauce Rahmasari, Naila Dwi; Sahidu, Andriyana Monica; Mubarak, Ahmad Shofy; lutfiyah, Lailatul; Saputra, Eka; Subekti, Sri
Grouper Vol. 17 No. 1 (2026): Grouper: Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v17i1.411

Abstract

Tomato sauce generally requires a thickening agent to improve its viscosity. Synthetic thickeners such as carboxymethyl cellulose (CMC) may increase pH, making them less suitable for meeting the quality requirements of tomato sauce, which is naturally acidic. This study aimed to evaluate seaweed carrageenan (Kappaphycus alvarezii) as a natural thickener and to determine the effect of different concentration levels on vitamin C content, moisture content, viscosity, pH, and sensory characteristics of tomato sauce. This study used a completely randomized design with five treatments and four replications, a positive control with 0.25% CMC, and carrageenan treatments at concentrations of 0.25%, 0.30%, and 0.35%, each with four replications. Chemical and physical parameters were analyzed using one-way ANOVA followed by Duncan’s multiple range test, while sensory evaluation data were analyzed using the Kruskal–Walli’s test followed by the Mann–Whitney test at a 95% confidence level. The results showed that increasing carrageenan concentration significantly increased vitamin C content and viscosity, while significantly reducing moisture content and pH (p < 0.05). The 0.35% carrageenan treatment produced the highest vitamin C content (4.00 mg/100 g), the lowest moisture content (70.63%), the highest viscosity (15.58 cPs), and a pH of 3.25. Sensory evaluation indicated that carrageenan significantly affected texture but had no significant effect on appearance, aroma, or taste. Carrageenan at a concentration of 0.35% was considered the optimal level for producing tomato sauce with the best physicochemical quality and texture while maintaining an appropriate pH range for tomato sauce.
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 Enny Widyaningrum, Mahmudah; Saputro, Andre Ridho; Saputra, Eka; Evawati, Diana; Widiana, Muslichah Erma; Prayogi, Yoga Adi
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 Abd. Rasyid Syamsuri Abdillah, Annur Ahadi Abdurrahman, Ismail Acta, Muhammad Fakhri Nadrota Adriana Monica Sahidu Afrizal Tanjung Akbar Kurniawan, Iqbal Al Ghifari, Muhammad Ikhwan Aldianto, Guruh Novan Ali Ali Ali Ibrahim Andre Ridho Saputro Ardiah Juita Aulia, Cantika Aulia, Nabila Azmi Zaky, Muhammad Bestari, Nadia Gita Dessy Yoswaty Diana Evawati, Diana Dũng, Trần Ngọc Dwi Yuli Pujiastuti Dwitha Nirmala Eka Saputra Elwan, La Ode Muhammad Enny Widyaningrum, Mahmudah Fadrizal Lubis Fairuzalfa, Najma Fadila Fajar Pramono Fasya, Arif Habib Fathoni Fathoni Fitri April Yanti, Fitri April Gunanti Mahasri Gusti Ngurah Sutapa Gustishio, Averio Hartati, Puji Henry Anggoro Djohan Iftitah, Khairaniyatul Isroni, Wahyu Jodi Pratama, Muhammad Ken Ditha Tania Kenconojati, Hapsari Kurnia Sari, Winda Lagandhy, Langga Lailatul Lutfiyah, Lailatul Maharani, Rossa Monica Sahidu, Adriana Muhaimin Hamzah Muslichah Erma Widiana N. Juni Triastuti Novrida, Alya Shaka Oka Mahendra, M Pangestu, Chandra Trisna Paranditayana, I Nyoman Parianta, Arbi Parma Hadi Rantelinggi Permata Jelita, Chelsea Pujianto, Dian Rahman, Muhammad Fadhil Rahmasari, Naila Dwi Rahmat Fauzi Ramadi Ramadi, Ramadi Rambat Nur Sasongko Ratna Widyaningrum Rita Rita, Rita Rizka Mumtaz, Fadia Rochma, Shinta Ainur Rohsarifuddin, Fadiya Furuujihim Sahidu, Andriyana Monica Sanjaya, Sonny Sapto Andriyono Sri Marini Sri Subekti Stevenson, Sara Sudarwan Danim Superwiratni Superwiratni, Superwiratni Susanta, Agus Susi Yusrianti, Susi Syafruddin Nasution Tjahjaningsih, Wahju Wardana, Rendy Wikrama Wellem H. Muskita Winayati Yensy, Nurul Astuty Yeski Putri Utami Yoga Adi Prayogi Yuli Pujiastuti, Dwi Zainal Fadri