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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Teknologi Hasil Perikanan Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Akuatika Jurnal FishtecH AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Majalah Farmasetika JURNAL PERIKANAN TROPIS Authentic Research of Global Fisheries Application Journal (Aurelia Journal) MARLIN : Marine and Fisheries Science Technology Journal G-Tech : Jurnal Teknologi Terapan Reswara: Jurnal Pengabdian Kepada Masyarakat Buletin Jalanidhitah Sarva Jivitam Agrikan: Jurnal Agribisnis Perikanan Farmers: Journal of Community Services Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Deden Yusman Maulid
Pengolahan Hasil Laut, Politeknik Kelautan Dan Perikanan Pangandaran
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KARAKTERISTIK FISIK DAN KIMIA SAUS FERMENTASI IKAN DENGAN PENAMBAHAN RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI PENGENTAL Maulid, Deden Yusman; Nusaibah, Nusaibah; Seftiani, Seftiani
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20722

Abstract

ABSTRAKIkan asin jambal roti merupakan makanan khas pangandaran yang populer dan terbuat dari ikan manyung yang difermentasi melalui proses pemberian garam dengan konsentrasi tinggi. Selama proses penggaraman, dihasilkan cairan yang keluar dari tubuh ikan dan diduga banyak mengandung protein sederhana seperti enzyme, pepton, dan asam amino. Limbah cair tersebut dimanfaatkan sebagai bahan pembuat saus. Untuk meningkatkan kekentalan, saus tersebut ditambahkan rumput laut. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia saus ikan fermentasi yang ditambahkan rumput laut. Terdapat empat perlakuan yaitu P0: tanpa penambahan rumput laut; P1 dengan penambahan 5 gr rumput laut; P2 dengan penambahan 10 gr rumput laut; dan P3 dengan penambahan 15 gr rumput laut. Parameter yang diujikan diantaranya Adalah: kadar air, total padatan terlarut, dan Tingkat kesukaan panelis (Uji Hedonik). Hasil pengamatan untuk kadar air P1 memberikan hasil kadar air yang paling kecil (terbaik) yaitu 81,84% dan sesuai dengan SNI 01-2976-2006. Total padatan terlarut terbaik diberikan oleh perlakuan P1 yaitu 14,26%. Hasil uji hedonic menunjukkan  bahwa  tidak  ada  perbedaan  yang  nyata    (significant)  penambahan  rumput  laut  terhadapa saus ikan fermentasi. Berdasarkan hasil pengamatan tersebut, perlakuan P1 (penambahan rumput laut 5% kepada  saus  ikan  fermentasi)  memberikan  hasil  terbaik  berdasarkan  sifat  fisik  dan  kimia  saus  tersebut.
STRATEGI PEMASARAN DAN PROSEDUR EKSPOR PRODUK NOBASHI EBI PADA TAHUN 2023-2024 DI PT. DUA PUTRA UTAMA MAKMUR, PATI, JAWA TENGAH Widya Pangestika; Juan Tiardo Siahaan; Deden Yusman Maulid
JURNAL PERIKANAN TROPIS Vol 12, No 2 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v12i2.12619

Abstract

Indonesia’s abundant shrimp production has driven the country to increase foreign exchange earnings through the export of value-added shrimp products. To ensure successful exports, fishery product export procedures must be conducted systematically and in compliance with prevailing regulations. This study aimed to examine the export procedures for nobashi ebi (stretched shrimp) products and to formulate alternative marketing strategies to boost export volume. The research was conducted at PT Dua Putra Utama Makmur using SWOT analysis as the primary analytical tool. Results showed that the export procedure for nobashi ebi consists of 17 sequential process flows carried out in accordance with national and international regulations. Required export documents include HC, Packing List, Invoice, Sales Contract, Test Result Sheet, PEB, NPE, Bill of Lading, COO, and evidence of Telegraphic Transfer. Key institutions involved are BPPMHKP, Customs, EMKL, and shipping companies. Based on the SWOT matrix, recommended marketing strategies to increase export volume include expanding production capacity and export volume by improving the efficiency of raw material supply, enhancing marketing approaches and strengthening bilateral trade relations to penetrate new markets, and conducting comprehensive market research to better understand current market conditions and demand trends
Co-Authors AA Sudharmawan, AA Abrian, Satriya Alkana Yusuf Fiyari Anhar Rozi Arpan Nasri Siregar Arpan Nasri Siregar Arumsari, Kusuma Asri Wulansari, Asri Aulia Andhikawati Cahyani, Reni Tri Diah Anggraini Wulandari Diah Anggraini Wulandari Endah Yuniarti Endah Yuniarti Endah Yuniarti, Endah Farakh Fadila Windiarti Hawis H Madduppa Herawati, Vipi Herry, Herry Hikma, Alfiratul Hutabarat, Zulhasbi Ida Ayu Putu Sri Widnyani Ikhsanul Khairi Iskandar, Amri Ismiraj, Muhammad Rifqi Juan Tiardo Siahaan Karim, Sholekha Nur Kartika Kartika Kusuma Arumsari Kusuma Arumsari Lestari, Syifa Candra Mala Nurilmala Mochammad Imron Awalludin Mochammad Rizky Arfipratama Muhamad Hikam Idris Mutaqin, Bambang Kholiq Nora Akbarsyah Noufal Nurfaiz, Dimas Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Nurjanah Nurjanah Nusaibah - Nusaibah Nusaibah Nusaibah Nusaibah Nusaibah Nusaibah Nusaibah Nusaibah, Nusaibah - Pangestika, Widya Putra, Ronald Septiawan Putri Salen, Sholekha Nur Karim Randi Bokhy Syuliana Salampessy Rhamadani , Thia Jenika Safitri Safitri Satria Abrian Satriya Abrian Satriya Abrian Seftiani, Seftiani siluh putu sri dia utari Siregar, Arpan Nasri Sitio, Nurul Mardhiah Sivana, Siska Stephani Bija Sugili Putra Syaban, Rafli TATI NURHAYATI Tri Rahayu Andayani Vipi Herawati Widianto, David Indra Widya Pangestika Widya Pangestika Widya Pangestika