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Analisis strategi pemasaran produk dendeng ikan di UMKM Belia Jaya Kabupaten Aceh Besar Ulfa, Fitria; Zuraidah, Syarifah; Akbardianysah
Jurnal Sosial Ekonomi Perikanan Vol 8 No 2 (2023): Jurnal Sosial Ekonomi Perikanan
Publisher : Universitas Halu Oleo

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Belia Jaya is an MSMEs engaged in processing in the form of products fisheries, one of which is beef jerky with goats. This study aims to find out what marketing strategies are appropriate and appropriate in marketing goat and goat jerky products. The location of this research was conducted at MSMEs Belia Jaya kec. Kuta baro Aceh Besar District, with a total of 5 respondents consisting of 1 leader and 4 employees at MSMEs Belia Jaya. The analysis used is SWOT analysis. The results of the study show that the condition of the Belia Jaya MSMEs is in the first quadrant. This shows that the Belia Jaya MSMEs is in a very favorable condition because it has quite good strengths and opportunities. Swot matrix analysis shows alternative strategies that can be applied by MSMEs Belia Jaya, namely: (1) Utilizing cooperative relations and government support; (2) Expanding the marketing network; (3) Increasing production volume with a variety of packaging; (4) Optimizing the use of technology and information to increase market access; (5) Improving product quality and quality in order to compete; (6) Maintain existing quality at an affordable price; (7) Carrying out product development through new innovations in order to compete with new competitors.

River Cruise Tourism Development with Focus on Fish Nurseries and Land Revitalization in Rempanga Village Surya Ningsih, Novita; Zuraidah, Syarifah; Putri, Naiya Azzahra; Ardelia, Diva Laili; Farah, Aqila Zahwa Nur; Inayah, Husnul; Ananta, Dyah Fitri; Carla, Esya; Mongan, Revier Edgardo; Patria, Helmi; Rahman, Taufikur; Chaniago, Muhammad Fariz Apriza
Golden Ratio of Community Services and Dedication Vol. 5 No. 1 (2025): November - April (Article in Press)
Publisher : Manunggal Halim Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52970/grcsd.v5i1.804

Rempanga Village in Kutai Kartanegara Regency is one of many areas in East Kalimantan actively focusing on sustainable tourism development. This article discusses how river cruises can promote tourism while also promoting conservation. To protect the ecosystem, this practice is followed by fish nurseries and land revitalization. The purpose of this study is to see how river cruises can promote environmental conservation and improve the welfare of local communities. The approach used in this research study was descriptive qualitative and data were collected through documentation studies, interviews, and observations. The results showed that although river cruises have a lot of potential to grow, there are a number of obstacles that stand in the way. Combining tourism and conservation efforts can be a powerful way to address these issues. Fish nurseries and land restoration can not only help with environmental conservation, but also make a destination more attractive to tourists. According to the study findings, Rempanga Village's decision to introduce river cruises is a reasonable first step towards achieving sustainable tourism.

Program Pengenalan Metode Ekstraksi Sargassum sp Sebagai Fitoimunostimulan Bagi Ikan Nila di Balai Perikanan Budidaya Air Payau Ujong Batee, Aceh Besar Zuriat, Zuriat; Gazali, Mohamad; Syafitri, Rina; Zuraidah, Syarifah; Amarullah, T; Wahyuni, Sri
Marine Kreatif Vol 8, No 2 (2024): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/mk.v8i2.10247

Alga cokelat Sargassum sp memiliki potensi untuk dapat dijadikan sebagai sumber pakan antiobiotik bagi komoditas budidaya ikan nila. Sargassum sp merupakan salah satu organisme laut yang tersebar pada zona intertidal pada kedalam 1-3 m yang masih tembus penetrasi Cahaya matahari. Tujuan dari pelaksanaan pengabdian masyarakat adalah untuk memperkenalkan metode ekstraksi Sargassum sp sebagai fitoimunostimulan bagi ikan nila di Balai Perikanan Air Payau Ujong Batee, Aceh Besar. Metode pelaksanaan kegiatan pengabdian masyarakat meliputi sosialisasi, penyerahan bahan baku Sargassum sp, dan pengenalan invensi paten sederhana dan hasil riset kepada stakeholder. Pelaksanaan kegiatan pengabdian kepada masyarakat dilaksanakan dengan melibatkan stakeholder memberikan dampak dan respon positif untuk meningkatkan produktivitas ikan nila (Oreochromis niloticus). Outcomes yang diharapkan dalam kegiatan ini adalah implementasi paten sederhana berkaitan dengan metode ekstraksi Sargassum sp sebagai fitoimmunostimulan pada ikan nila (O. niloticus).

Fish Coolbox using Coconut Fiber (Cocos nucifera) and Baggage (Saccharum sp) Insulated Thahir, Muhammad Agam; Nurlaili, Nurlaili; Khairi, Ikhsanul; Zuraidah, Syarifah; Nasution, Muhammad Arif
Jurnal Perikanan dan Kelautan Vol. 28 No. 3 (2023): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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

The quality of the catch can be seen from the fish storage container used to maintain its temperature. An insulated storage area can maintain ice resistance during the operation of fishing gear, as well as during the transportation of the catch to the fish landing site. Generally, fishermen use fish storage containers made of fiber with insulation in the form of polyurethane. Some fish storage containers are made from polystyrene-insulated styrofoam. This research aims to determine how optimal cooling is using coconut fiber and sugar cane bagasse insulation. The method used in this research was an experimental method using a Completely Randomized Design (CRD) with one control (Styrofoam cooler box), two treatments (Coconut fiber insulated cooler box and sugarcane bagasse), and three repetitions. The dimensions of the coolbox are the same as those on the market, namely 42 cm x 26 cm x 23 cm and a thickness of 2 cm. The lowest temperature of the coolbox made from coconut fiber insulation, 17.7 °C, was reached after the 70th minute. The bagasse was only able to reach the lowest temperature of 19.4°C, achieved in the 60th minute. Temperature stability in the coconut fiber coolbox reached 2 hours 10 minutes (130 minutes) from 80-200 minutes, while the bagasse coolbox reached 3 hours 40 minutes (220 minutes) from 70-280 minutes.

Fish Coolbox using Coconut Fiber (Cocos nucifera) and Baggage (Saccharum sp) Insulated Thahir, Muhammad Agam; Nurlaili, Nurlaili; Khairi, Ikhsanul; Zuraidah, Syarifah; Nasution, Muhammad Arif
Jurnal Perikanan dan Kelautan Vol. 28 No. 3 (2023): October
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

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

The quality of the catch can be seen from the fish storage container used to maintain its temperature. An insulated storage area can maintain ice resistance during the operation of fishing gear, as well as during the transportation of the catch to the fish landing site. Generally, fishermen use fish storage containers made of fiber with insulation in the form of polyurethane. Some fish storage containers are made from polystyrene-insulated styrofoam. This research aims to determine how optimal cooling is using coconut fiber and sugar cane bagasse insulation. The method used in this research was an experimental method using a Completely Randomized Design (CRD) with one control (Styrofoam cooler box), two treatments (Coconut fiber insulated cooler box and sugarcane bagasse), and three repetitions. The dimensions of the coolbox are the same as those on the market, namely 42 cm x 26 cm x 23 cm and a thickness of 2 cm. The lowest temperature of the coolbox made from coconut fiber insulation, 17.7 °C, was reached after the 70th minute. The bagasse was only able to reach the lowest temperature of 19.4°C, achieved in the 60th minute. Temperature stability in the coconut fiber coolbox reached 2 hours 10 minutes (130 minutes) from 80-200 minutes, while the bagasse coolbox reached 3 hours 40 minutes (220 minutes) from 70-280 minutes.

Upaya Pelestarian Ekosistem Objek Wisata Bahari Pulau Rubiah Kota Sabang Melalui Analisis Willingness To Pay (WTP) Rahmawati, Rahmawati; Zuriat, Zuriat; Zuraidah, Syarifah; Amarullah, Teuku
Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Vol 16, No 1 (2025): Jurnal Khasanah Ilmu - Maret 2025
Publisher : Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/khi.v16i1.21759

Pulau Rubiah salah satu destinasi wisata yang berfokus pada penawaran wisata dengan tujuan menarik banyak pengunjung sebagai sumber peningkatan ekonomi. Untuk mendukung keberlanjutan wisata, kesediaan membayar (WTP) diperlukan karena pembangunan pariwisata memerlukan biaya yang tidak sedikit. Wisatawan akan merasa puas jika biaya yang dikeluarkan untuk menikmati mendapatkan pemandangan ekowisata sebanding dengan keuntungan yang didapat. Penelitian ini dilakukan pada bulan November 2023 di Pulau Rubiah. Pengumpulan data dengan observasi lapangan dan survei. Responden dalam penelitian ini adalah wisatawan yang berada di Pulau Rubiah sejumlah 90 orang diambil secara accidental sampling. Analisis data dengan melihat kesediaan membayar (WTP) wisatawan untuk membayar pada saat kunjungan objek wisata mengunakan CVM. Beberapa tahap CVM: membuat pasar hipotetis, mendapatkan nilai bid penawaran dan menghitung nilai rata rata kesediaan membayar (WTP). Hasil penelitian menunjukkan bahwa kawasan wisata bahari Pulau Rubiah Kota Sabang memiliki nilai WTP sebesar Rp 26.000,00/pengunjung dan semua pengunjung yang datang wisata bersedia membayar. Wisatawan yang mengunjungi Pulau Rubiah Kota Sabang berharap agar terus mendapatkan manfaat dari pulau tersebut, jadi wisatawan akan siap untuk menjaga dan melestarikan pulau rubiah agar berkelanjutan. Pemerintah perlu membatasi jumlah kunjungan yang berlebihan agar ekosistem pulau tetap sehat dan bersih. Wisatawan harus berpartisipasi dalam pelestarian dan pemeliharaan pulau agar nilai jasa ekosistem akan terus terjaga.

River Cruise Tourism Development with Focus on Fish Nurseries and Land Revitalization in Rempanga Village Surya Ningsih, Novita; Zuraidah, Syarifah; Putri, Naiya Azzahra; Ardelia, Diva Laili; Farah, Aqila Zahwa Nur; Inayah, Husnul; Ananta, Dyah Fitri; Carla, Esya; Mongan, Revier Edgardo; Patria, Helmi; Rahman, Taufikur; Chaniago, Muhammad Fariz Apriza
Golden Ratio of Community Services and Dedication Vol. 5 No. 1 (2025): November - April
Publisher : Manunggal Halim Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52970/grcsd.v5i1.804

Rempanga Village in Kutai Kartanegara Regency is one of many areas in East Kalimantan actively focusing on sustainable tourism development. This article discusses how river cruises can promote tourism while also promoting conservation. To protect the ecosystem, this practice is followed by fish nurseries and land revitalization. The purpose of this study is to see how river cruises can promote environmental conservation and improve the welfare of local communities. The approach used in this research study was descriptive qualitative and data were collected through documentation studies, interviews, and observations. The results showed that although river cruises have a lot of potential to grow, there are a number of obstacles that stand in the way. Combining tourism and conservation efforts can be a powerful way to address these issues. Fish nurseries and land restoration can not only help with environmental conservation, but also make a destination more attractive to tourists. According to the study findings, Rempanga Village's decision to introduce river cruises is a reasonable first step towards achieving sustainable tourism.

Pengaruh Suhu Terhadap Lama Pingsan Serta Siuman Lobster Batu (Panulirus penisilatus) dan Lobster Batik (Panulirus longipes) di UD. Nagata Tuna Ewita, Felma; Fuadi, Afdhal; Zuraidah, Syarifah; Ukhty, Nabila
Jurnal Perikanan Terpadu Vol 4, No 2 (2023): Jurnal Perikanan Terpadu Volume 4 Nomor 2
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v4i2.7696

Lobster merupakan salah satu komoditi ekonomis penting di Indonesia. Salah satu cara untuk menjaga ketahanan lobster pada saat proses distribusi sistem hidup yaitu dengan cara pemingsanan. Lobster hidup harus ditransportasikan dalam keadaan pingsan agar dapat mengurangi stres selama perjalanan. Stres dalam transportasi dapat mengakibatkan kematian sehingga survival rate saat ditangan konsumen menjadi tinggi. Salah satu upaya untuk survival rate yaitu dengan pemingsanan. Tujuan dari penelitian ini adalah untuk mengkaji lama pemingsanan serta lama siuman lobster dengan suhu rendah (12oC). Metode penelitian berupa observasi selama proses pemingsanan dan siuman. Data yang dikumpulkan merupakan data kuantitatif pada pemigsanan lobster dan kualitatif pada masa siuman. Kedua data dianalisis secara deskripstif. Lobster batu membutuhkan lama pingsan selama 110 detik. Sedangkan lobster batik membutuhkan lama pingsan selama 60 detik. Siuman lobster batu membutuhkan waktu selama 45 detik untuk siuman kembali. Sedangkan siuman lobster batik membutuhkan waktu sadar yaitu selama 30 detik. Kedua lobster memiliki proses pemingsanan yang berbeda, serta memiliki lama siuman yang bebeda

Valuasi ekonomi ekosistem mangrove di Kecamatan Samatiga Kabupaten Aceh Barat Zuraidah, Syarifah; Syahfitri, Hilda
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Aquatic Sciences Journal, Vol. 2: No. 1 (April, 2015)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v2i1.347

Penelitian ini bertujuan untuk melakukan penilaian ekonomi ekosistem hutan mangrove dan mengkuantifikasi total nilai pemanfaatan (use value) di wilayah lokasi penelitian mangrove di Gampong Kuala Bubon, Kecamatan Sama Tiga, Kabupaten Aceh Barat. Metode yang digunakan adalah studi kasus. Penelitian ini menggunakan data primer dan data sekunder. Responden adalah masyarakat lokal yang melakukan aktivitas sehari-hari berkaitan dengan hutan mangrove secara langsung maupun tidak langsung, dengan jumlah responden sebanyak 28 responden. Proses seleksi sampel menggunakan teknik purposive sampling. Analisi yang digunakan adalah Analisis nilai manfaat langsung (ML), tidak langsung (MTL) dan manfaat pilihan (MP). Dari hasil penelitian total manfaat langsung (ML) ekositem mangrove gampong kuala bubon pada saat ini ( 3 ha ) di peroleh nilai manfaat bersih sebesar Rp.10.501.651/tahun, manfaat tidak langsung di ambil salah satu komoditas kepiting diperoleh nilai manfaat sebagai penyedia pakan alami Rp. 5.400.000/tahun. Nilai ekonomi total (NET) tersebut dari ekosistem mangrove sebesar Rp. 38.457.473.This study aims to assess and quantify economic mangrove ecosystem total value of utilization (use value) in the region of mangrove study sites in the Village Kuala Bubon, District Samatiga, Aceh Barat. The method used is a case study. This study uses primary data and secondary data. Respondents are local people who perform daily activities related to the mangrove forest, directly or indirectly, with the number of respondents as many as 28 respondents. The selection process samples using purposive sampling technique. The analysis used was analysis of the value of direct benefits (ML), indirect (MTL) and benefits of options (MP). From the research total direct benefits (ML) gampong mangrove estuary ecosystems Bubon at this time (3 ha) obtained a net benefit value Rp.10.501.651 / year, the benefits are not immediately taken one crab commodity value of the benefits obtained as a provider of feed natural Rp. 5.4 million/ year. The total economic value (NET) from the mangrove ecosystem Rp. 38,457,473.

Formulation of Food Bar Based on Tilapia (Oreochromis niloticus) and Seaweed (Eucheuma cottoni) Flours as Nutritional Food Rahmi, Rahmi; Khairi, Ikhsanul; Insani, Sri Ayu; Ukhty, Nabila; Hasanah, Uswatun; Zuraidah, Syarifah; Manullang, Benny; Rozi, Anhar; Akbardiansyah, Akbardiansyah
Jurnal Ilmiah Samudra Akuatika Vol 9 No 2 (2025): Jurnal Ilmiah Samudra Akuatika
Publisher : Fakultas Pertanian Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jisa.v9i2.11201

Food bars are compact, bar-shaped food products with high nutritional value and potential to meet human nutritional needs. The development of food bars represents an effort to create functional food products that contribute to human health. This study aimed to determine the optimal food bar formulation based on hedonic evaluation and to investigate the sensory, physical, and chemical characteristics of the resulting products. Three formulations were prepared: F1 (15 g tilapia fish flour and 10 g seaweed flour), F2 (12.5 g tilapia fish flour and 12.5 g seaweed flour), and F3 (10 g tilapia fish flour and 15 g seaweed flour). The quality evaluation of the food bars included hedonic testing, bulk density analysis, and proximate analysis. The hedonic test results indicated that formulation F1 obtained scores of 3 for texture, 3 for color, 2 for taste, and 3 for aroma; formulation F2 obtained scores of 3 for texture, 3 for color, 2 for taste, and 3 for aroma; whereas formulation F3 obtained scores of 3 for texture, 4 for color, 3 for taste, and 3 for aroma. The bulk density values were 0.54 g/mL for F1, 0.54 g/mL for F2, and 0.53 g/mL for F3. Proximate analysis showed that formulation F1 contained 33.67% moisture, 54.67% ash, 29.67% protein, 32.00% fat, and 22.67% carbohydrates. Formulation F2 contained 41.67% moisture, 54.67% ash, 29.33% protein, 34.33% fat, and 37.00% carbohydrates, while formulation F3 contained 37.67% moisture, 53.67% ash, 29.33% protein, 34.00% fat, and 44.00% carbohydrates. Based on the hedonic evaluation, formulation F3 (10 g tilapia fish flour and 15 g seaweed flour) was identified as the best formulation. Panelists’ acceptance of texture, taste, and aroma was categorized as slightly disliked, while color was categorized as liked.

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