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All Journal Manfish Journal Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Lukas Wibowo Sasongko
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Engineering

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Studi Potensi Ikan Gulamah (Johnius trachycephalus) Sebagai Bahan Baku Surimi dan Produk Olahan Berbasis Daging Ikan Untung Trimo Laksono; Leni Lasmi; Lukas Wibowo Sasongko; Andri Nofreeana
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 3 No 2 (2022): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.651 KB) | DOI: 10.31573/manfish.v2i3.489

Abstract

Pengembangan produk turunan dari fish jelly saat ini terus mengalami perkembangan baik dari jenis olahan, penggunaan bahan baku hingga penambahan bahan tertentu untuk meningkatakan kekuatan gel produknya. Salah satu jenis ikan di Kalimantan Barat yang memiliki potensi cukup besar adalah ikan gulamah (Johnius trachycephalus). Namun demikian karakteristik kekuatan gel, rendemen dan protein daging ikan gulamah belum banyak diketahui. Hal ini sangat penting dikaji untuk pemanfaatan daging ikan gulamah sebagai bahan baku surimi dan produk lain yang berbasis daging ikan. Hasil Karakterisasi menunjukkan nilai proksimat ikan Gulamah protein total 16,54%, kadar air 78,08%, kadar lemak 2,16%, kadar abu 2,55% dan kadar karbohidrat (by different) 0,67%. Jumlah rendemen daging sebesar 50,00% dengan proporsi protein miofibril 64,03% dan sarkoplasma 32,24%. Sedangkan karakteristik daging ikan Gulamah setelah menjadi surimi dengan 2 kali pencucian menghasilkan rendemen 54,15, protein miofibril 81,65 dan sarkoplasma 1,61. Karakeristik gel surimi berdasarkan uji Tekstur Profile Analyzer didapatkan nilai kekuatan gel (Gel strength) sebesar 932,55 g/cm 2 , nilai kekerasan (Hardness) 326,83 g, nilai fracturability 20,25 g, nilai Gumminess 165,22 g, Chewiness 72,47 mJ dan nilai uji lipat 3 (sedikit retak jika dilipat 1 kali). Berdasarkan karakteristik daging ikan gulamah tersebut maka sangat potensial sebagai bahan baku surimi namun membutuhkan penambahan bahan peningkat kekuatan gel untuk memaksimalkan kualitasnya.
Probiotic utilization enhances vannamei (Litopenaeus vannamei) growth and survival ratio during dry and rainy season Budiman Budiman; Fadly Irmawan; Lukas Wibowo Sasongko; Frangky Fransiskus Tumion
Depik 2025: Special Issue ICMF
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.0.0.46870

Abstract

The study was conducted at the Vannamei Shrimp Pond Unit of the Pontianak State Polytechnic Technology Excellence Center, Mempawah Regency, and the Vannamei Shrimp Enlargement Unit of the Vocational and Nautikan High School, Sambas Regency. The study aims to determine the growth performance and survival of vannamei shrimp feed conversion intensively raised using probiotics in the dry season (March-August) and the rainy season (September-February) in 2022-2023. PL-15 vannamei shrimp fry were stocked at a density of 120/m2 in 2 pond plots with an area of 2,500 m2 and 2 pond plots of 3000 m2. The data collection method used observation and participation in the cultivation process, starting from land preparation, feed management, and water quality to harvest. The data were analysed descriptively, and a literature review was conducted to compare the technical activities applied in the field with the supporting theoretical basis. From the 120-day maintenance activity in the dry season, the average value of SR was 98.27%, biomass 26,749.7 kg, ABW 41.58 gr/pcs, ADG 0.27 gr/pcs, this shows relatively better results when compared to the rainy season maintenance period with an average value of SR 85.73, Biomass 20,794.6 kg, ABW 35.11 gr/pcs, ADG 0.21gr/pcs.Keywords:ProbioticsVannamei ShrimpIntensiveDry SeasonRainy Season
Probiotic utilization enhances vannamei (Litopenaeus vannamei) growth and survival ratio during dry and rainy season Budiman Budiman; Fadly Irmawan; Lukas Wibowo Sasongko; Frangky Fransiskus Tumion
Depik 2025: Special Issue ICMF
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.0.0.46870

Abstract

The study was conducted at the Vannamei Shrimp Pond Unit of the Pontianak State Polytechnic Technology Excellence Center, Mempawah Regency, and the Vannamei Shrimp Enlargement Unit of the Vocational and Nautikan High School, Sambas Regency. The study aims to determine the growth performance and survival of vannamei shrimp feed conversion intensively raised using probiotics in the dry season (March-August) and the rainy season (September-February) in 2022-2023. PL-15 vannamei shrimp fry were stocked at a density of 120/m2 in 2 pond plots with an area of 2,500 m2 and 2 pond plots of 3000 m2. The data collection method used observation and participation in the cultivation process, starting from land preparation, feed management, and water quality to harvest. The data were analysed descriptively, and a literature review was conducted to compare the technical activities applied in the field with the supporting theoretical basis. From the 120-day maintenance activity in the dry season, the average value of SR was 98.27%, biomass 26,749.7 kg, ABW 41.58 gr/pcs, ADG 0.27 gr/pcs, this shows relatively better results when compared to the rainy season maintenance period with an average value of SR 85.73, Biomass 20,794.6 kg, ABW 35.11 gr/pcs, ADG 0.21gr/pcs.Keywords:ProbioticsVannamei ShrimpIntensiveDry SeasonRainy Season
Co-Authors Andri Nofreeana Budiman Budiman Fadly Irmawan Frangky Fransiskus Tumion Leni Lasmi Untung Trimo Laksono