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All Journal Berkala Ilmiah Pendidikan Biologi (BioEdu) MARLIN : Marine and Fisheries Science Technology Journal Jurnal Abdi Insani PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan Jurnal Bluefin Fisheries Manfish Journal
Fitroh Dwi Hariyoto
Politeknik Kelautan Dan Perikanan Bitung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering

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PENGEMBANGAN MEDIA PEMBELAJARAN BLOGPADA MATERI PENCEMARAN LINGKUNGAN UNTUK KELAS X Dwi Apriliawan Hariyoto, Fitroh
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 2 No 2 (2013)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

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Abstract

Blog learning media on the material of enviromental pollution is expected to be used for increasing student learning motivation. The delight of student in accesing information from the internet along with the rapid technological developments can be used to create an internet-based media, one of them is blog, to attract the student’s interest in learning. Interisting display blogs that can be filled with pictures and videos to better motivate students to learn. This research includes the development of research in order to produce a viable media blog theoretically and empirically. Results showed media blog is theoretically feasible with percentages of 91.9% (categories: very feasible) and empirically with percentage 92.7% (categories: very feasible).Keywords: blog, learning media, enviromental pollution
PENGEMBANGAN MEDIA PEMBELAJARAN BLOGPADA MATERI PENCEMARAN LINGKUNGAN UNTUK KELAS X Fitroh Dwi Apriliawan Hariyoto
Berkala Ilmiah Pendidikan Biologi (BioEdu) Vol 2 No 2 (2013)
Publisher : Program Studi Pendidikan Biologi, FMIPA, Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Blog learning media on the material of enviromental pollution is expected to be used for increasing student learning motivation. The delight of student in accesing information from the internet along with the rapid technological developments can be used to create an internet-based media, one of them is blog, to attract the student’s interest in learning. Interisting display blogs that can be filled with pictures and videos to better motivate students to learn. This research includes the development of research in order to produce a viable media blog theoretically and empirically. Results showed media blog is theoretically feasible with percentages of 91.9% (categories: very feasible) and empirically with percentage 92.7% (categories: very feasible).Keywords: blog, learning media, enviromental pollution
KARAKTERISTIK ORGAN SEKSUAL SEKUNDER IKAN TUDE BATU (SELAR BOOPS) DARI PERAIRAN BITUNG Rudi Saranga; Muhammad Zainul Arifin; Fitroh Dwi Hariyoto; Elsari Tanjung Putri; Achmad Jais Ely
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.593 KB) | DOI: 10.15578/jbf.v3i1.99

Abstract

Selar boops is a group of small pelagic fish in the Carangidae family, this fish is known by the Bitung people as Tude Batu. This fish has economic value which is caught by fishermen in the waters around Bitung City using hand line fishing. This study aims to identify the secondary sexual organs. Fish samples were collected from 2 locations, namely Kampung Pisang and Pasar Winenet. The secondary sexual organs are identified by observing the morphological using the morphometric truss method of 19 morphological characters. Anova K-Means Cluster (AKMC) analysis as well as discriminant analysis were used to differentiate male and female fish groups. The results of this research showed that the morphometric characteristics of secondary sexual organs in male and female S. boops. The results showed that there were 11 different morphometric truss for morphometric characters in secondary sexual organs of male and female S. boops using AMKC analysis. The results of the discriminant analysis showed that the characteristics of the secondary sex organs in S. boops fish were found in the ratio of pectoral fin length (PaSiPek) and head length (PaKe) with a discriminant value (D) <0 grouped as male fish and discriminant value (D)> 0 classified as female. Keywords : discriminant, morphometry, secondary sexual organs, tude batu
PEMBERDAYAAN KELOMPOK ISTRI NELAYAN DESA MOTTO MELALUI DIVERSIFIKASI PRODUK OLAHAN STIK CUMI Fitroh Dwi Hariyoto; Agusta Putri Balqis Linda Soeharso; Daniel Heintje Ndahawali; Itje Danti Wewengkang; Fidel James Bonifacio Ticoalu
Jurnal Abdi Insani Vol 10 No 3 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i3.1050

Abstract

Bitung City is the center of fishery resources in Indonesia, including squid. One of Bitung City's squid producers is Motto Village, which utilizes squid catches directly or processed into squid stick products by a group of fishermen's wives. The fishermen's wives group consists of fishermen's wives with a side business of processing squid catches. The making of squid sticks is based on the traditional recipe of Motto Village and has not been standardized. The production and marketing activities are not yet optimal so it is necessary to carry out empowerment activities to increase production with the ultimate goal is increasing income and a better standard of living. This activity was carried out in September 2021 using the method of counseling and training on how to make good squid stick products (GMP). The activity process includes providing information and practice of making squid stick preparations as well as marketing methods and designs generally adapted to current market conditions. This empowerment activity results in the fishermen's wives group knowing how to produce good squid sticks well and can understand the promotion and marketing steps. Squid has good nutritional content so proper processing is needed to reduce the nutritional content. The marketing model is done by utilizing existing facilities and technology, such as using social media. Promotion on social media has proven to get more results relatively easily. For this reason, the concept of brand identity must be optimized so that squid stick products can be known more widely and stick in the minds of buyers. Through this empowerment, the fishermen's wives group better understands how to improve product quality while developing the market through product packaging design.
Optimalisasi Mutu Sensori Produk Stik Cumi (Sthenoteuthis oualaniensis) Olahan Kelompok Nelayan Desa Motto, Kota Bitung, dalam Pengembangan Ekonomi Lokal Ndahawali, Daniel Heintje; Wewengkang, Itje Danti; Ticoalu, Fidel; Soeharso, Agusta Putri Balqis Linda; Hariyoto, Fitroh Dwi
JURNAL BLUEFIN FISHERIES Vol 5, No 1 (2023)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v5i1.183

Abstract

One of the non-fish catches scattered in Bitung City is squid. The squid of the Sthenoteuthis oualaniensis type that are caught by fishermen from Motto Village, Bitung City, which is also processed by a group of fishermen as a processed product of squid sticks. Processed squid stick products have not been standardized both in terms of recipe and process. Therefore it is necessary to optimize squid stick products in the context of local economic development. This research aims to obtain optimal squid stick products in salt addition based on consumer acceptance. The hedonic test results obtained showed that the addition of 10% salt by weight of the raw material for squid, which fried for 45 seconds at ± 1200 C was the most preferred composition. Jurnal Bluefin Fisheries, 5 (1), 37 This salt composition can be used as a reference for standard recipes for the manufacture of subsequent products, with the process flow that are the preparation of raw squid ingredients, preparation of additional ingredients (dough and seasoning ingredients), mixing of ingredients, kneading, making the stick form, frying and packaging. Recipe standards that can be submitted as references based on this research are 100% raw squid, 280% flour, 40% sugar, 10% salt, 60% garlic, 1% ginger, 10% butter, 1 egg, and 1% emulsifier (from total weight of material).
Identifikasi Karakteristik Kimiawi dan Sensori Stick Cumi (Loligo sp.) Produk Olahan Kelompok Istri Nelayan Kelurahan Motto, Kota Bitung Wewengkang, Itje Danti; Ticoalu, Fidel J. B.; Ndahawali, Daniel Heintje; Soeharso, Agusta P. Balqis L.; Hariyoto, Fitroh Dwi; Suseno, Adi
JURNAL BLUEFIN FISHERIES Vol 4, No 1 (2022)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jbf.v4i1.120

Abstract

Salah satu produk olahan khas dari Kelompok Istri Nelayan di Kelurahan Motto, Kota Bitung, adalah stick cumi yang diproduksi berdasarkan permintaan pasar atau sistem pre order (PO). Penelitian ini bertujuan untuk mengidentifikasi karakteristik kimiawi dan sensori produk stick cumi dalam rangka pengembangan dan pemasaran produk ke depannya. Karekteristik Kimiawi dianalisis melalui pengujian proksimat. Hasil uji proksimat yang diperoleh menunjukkan bahwa stick cumi produk kelompok istri nelayan Kelurahan Motto mengandung karbohidrat sebanyak 65,5 %, protein 12,53 %, lemak 14,89 %, kadar air dan abu berurutan 5,84% dan 11,14%. Karakteristik sensori dilakukan melalui pengujian sensori secara organoleptik hedonik, menunjukkan bahwa produk stick cumi dapat diterima dengan baik dengan tingkat kesukaan panelis suka hingga sangat suka.
Kajian Mutu dan Keamanan Pangan Tuna Loin Beku di Salah Satu Unit Pengolahan Ikan Kota Bitung Hariyoto, Fitroh Dwi; Wewengkang, Itje Danti; Ticoalu, Fidel; Tumanduk, Nova Magdalena; Natalia, Dessy Atika; Wowiling, Fernando
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 5 No 2 (2024): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/manfish.v5i2.915

Abstract

Kota Bitung merupakan salah satu sentra industri perikanan di Indonesia, utamanya produk olahan tuna seperti loin beku, steak, cube, saku, dan lainnya. Berkembangnya industri pengolahan ini membutuhkan perhatian dan pengendalian serius terhadap mutu dan keamanan pangan. Tujuan penelitian yaitu untuk mengetahui kajian mutu dan keamanan pangan produk tuna loin beku. Penelitian ini dilaksanakan bulan April – Mei 2024 bertempat di salah satu Unit Pengolahan Ikan (UPI) Kota Bitung, menggunakan metode deskriptif kualitatif pada pengamatan alur proses termasuk penerapan sanitasi dan hygiene dan pengujian mutu. Hasil penelitian menunjukkan bahwa terdapat 23 alur proses pengolahan tuna loin beku yang disesuaikan dengan SNI 4104:2015 dengan menerapkan program keamanan pangan melalui penerapan GMP dan SSOP. Penanganan secara cepat, cermat, dan saniter dalam menjaga rantai dingin dilakukan di setiap alur proses. Suhu pusat produk selalu dipastikan berada di bawah 4,40 C guna mencegah pertumbuhan mikroba. Hasil uji organoleptik pada bahan baku dan produk akhir telah memenuhi persyaratan yaitu 8 untuk bahan baku dan 9 untuk produk akhir. Cemaran mikroba pada bahan dan produk akhir telah memenuhi SNI 4104:2015. Histamin pada produk akhir sebesar 1,52 ppm masih berada pada batas aman, serta penerapan suhu produk, ruangan, dan media air telah sesuai standar. Rendemen yang dihasilkan pada saat loinning, skinning, dan final trimming yaitu 80,37%, 67,77%, dan 56,77%. UPI telah menerapkan pengendalian mutu sehingga produk tuna loin beku terjamin keamanan pangannya.
PENGENDALIAN MUTU PRODUK FILLET KAKAP MERAH CO DI SALAH SATU UNIT PENGOLAHAN IKAN SURABAYA Hariyoto, Fitroh Dwi; Ticoalu, Fidel; Hidayat, Ferdy Nanda
MARLIN Vol 6, No 1 (2025): (Februari) 2025
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V6.I1.2025.%p

Abstract

Ikan kakap merah memiliki kandungan nutrisi tinggi, menjadi komoditas penting industri pengolahan. Pengendalian mutu dalam pengolahan hasil perikanan memegang peran penting untuk dapat menghasilkan produk olahan yang aman dan layak untuk dikonsumsi. Produk fillet kakap merah CO memiliki nilai ekonomis tinggi yang telah menembus pasar luar negeri. Penelitian ini bertujuan untuk menganalisis pengendalian mutu fillet kakap merah CO melalui penerapan alur proses, pengujian organoleptik dan mikrobiologi, penerapan rantai dingin, dan rendemen yang dihasilkan. Penelitian dilakukan selama Januari – Mei 2024 bertempat di salah satu UPI di Surabaya melalui pendekatan observasi dan studi literatur. Proses pengolahan telah sesuai SNI 2696:2013 tentang fillet ikan beku dengan 20 alur proses. Mutu produk secara organoleptik telah memenuhi syarat regulasi keamanan pangan yang berlaku, demikian juga hasil uji mikrobiologi pada produk, air dan peralatan yang digunakan.  Rantai dingin diterapkan dengan optimal dengan menjaga suhu pusat produk di bawah 5 oC. Rendemen yang dihasilkan selama proses dan akhir produksi telah memenuhi kriteria yakni berkisar antara 41-43% pada produk akhir.
Compliance Evaluation of The GMP and SSOP Implementation of Frozen Tuna Loin Processing in PT. XYZ, Bitung Hariyoto, Fitroh Dwi; Ticoalu, Fidel; Yudana, IGP Gede Rumayasa; Maringka, Gabriela Stela
PELAGICUS Volume 5 Nomor 2 Tahun 2024 (Article in progress)
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i2.14989

Abstract

The implementation of basic feasibility programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) must be carried out properly to maintain and ensure the feasibility and food safety of processed fishery products in the fisheries industry sector as one of the main components of the Indonesian economy. Bitung City as the center of fisheries industry in Indonesia has a variety of Fish Processing Units (UPI) that produce various processed products, such as frozen tuna loin as a primer commodity. This research, which was conducted from February to May 2023 through direct observation of the implementation of GMP and SSOP, aims to assess the suitability of GMP and SSOP implementation in the frozen tuna loin production process. Qualitative, quantitative, and descriptive comparative analysis were conducted based on the Regulation number 75/M-IND/PER/7/2010 from the Minister of Industry for the analysis of GMP implementation and the Regulation number PER.19/MEN/2010 from the Minister of Marine and Fisheries Affairs on SSOP conformity. The results obtained during the study showed that the percentage of GMP implementation conformity was 83% of the 200 items assessed. Meanwhile, of the 28 SSOP items that have been applied to frozen tuna loin processing, the suitability of the application reached 78.57% and is running well, although there are some minor errors. Compliance evaluation needs to be carried out in the form of improvements to 34 non-conformities in GMP and 6 improvements in SSOP implementation to improve the safety of frozen tuna loin products.
Co-Authors Achmad Jais Ely Agusta Putri Balqis Linda Soeharso Daniel Heintje Ndahawali Fidel James Bonifacio Ticoalu Hidayat, Ferdy Nanda Itje Danti Wewengkang Maringka, Gabriela Stela Muhammad Zainul Arifin Munadi Munadi Natalia, Dessy Atika Ndahawali, Daniel Heintje Rudi Saranga Soeharso, Agusta P. Balqis L. Soeharso, Agusta Putri Balqis Linda Suseno, Adi Ticoalu, Fidel Ticoalu, Fidel J. B. Tumanduk, Nova Magdalena Wewengkang, Itje Danti Wowiling, Fernando Yudana, IGP Gede Rumayasa