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All Journal International Journal of Power Electronics and Drive Systems (IJPEDS) Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknosains Pangan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JFMR (Journal of Fisheries and Marine Research) Jurnal Riset Akuakultur Jurnal Penelitian Perikanan Indonesia Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Penyuluhan Perikanan dan Kelautan JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Pengabdian UNDIKMA Food Scientia: Journal of Food Science and Technology Journal of Agri-Food Science and Technology (JAFoST) Journal of Technology and Food Processing (JTFP) Jurnal Kesehatan Masyarakat Indonesia (JKMI) Jurnal Perikanan Singkite Journal Sriwijaya Foodtech Journal Jurnal Sains dan Teknologi Pangan
Anis Khairunnisa
Politeknik Kelautan Dan Perikanan Jembrana
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Journal : jurnal perikanan

 1 
OPTIMIZATION OF OCCUPATIONAL HEALTH AND SAFETY IMPLEMENTATION IN THE LEMURU FISH PROCESSING PROCESS IN THE MODERN INDUSTRY OF JEMBRANA BALI Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Cesrany, Mahaldika; Khairunnisa, Anis; Juniarta, I Nyoman; Desnanjaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1436

Abstract

The fisheries industry, especially in the processing of lemuru fish, has various work risks that can affect the safety and health of workers. These risks include the use of sharp tools, exposure to chemicals, slippery work environments, and the potential for injury due to intensive production processes. Therefore, the implementation of Occupational Health and Safety (OHS) is a crucial aspect in ensuring a safe, efficient, and productive work environment. However, in practice, there are still various obstacles in the implementation of OHS, such as lack of worker awareness, limited safety facilities, and a less-than-optimal supervision system. This study aims to analyze the implementation of OHS in the processing of lemuru fish at XYZ Company, Jembrana, and to identify obstacles and optimize strategies. The research method used is descriptive qualitative with observation techniques, interviews, and SWOT analysis of OHS policies. The results of the study indicate that the implementation of K3 has been running well through the use of personal protective equipment (PPE), compliance with work procedures, and the implementation of safety standards. To be able to optimize this activity, it can be done through increased training, routine supervision, and the use of IoT-based technology for monitoring the work environment. Computer-based OHS management systems, Virtual Reality (VR) technology for simulation, and automation of high-risk processes with robotics can also be applied to reduce work accidents. Data analysis with machine learning also helps in risk prediction. These implementation strategies can improve work safety, create a safer and more comfortable work environment, and increase the competitiveness of the industry in the global market.
Dari Tradisi Menuju Inovasi: Literatur Review tentang Pengolahan Garam dan Potensi Replikasinya di Jembrana Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Khairunnisa, Anis; Cesrany, Mahaldika; Utami, Diah Ayu Satyari
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1581

Abstract

Salt is a strategic commodity that plays an important role in daily life, both as food, industrial raw materials, and in the health sector. Salt processing in Indonesia, especially in coastal areas, is generally carried out traditionally, which includes evaporation and boiling techniques. However, traditional salt processing in many areas, including Jembrana, Bali, still faces challenges related to product quality, production efficiency, and limited market access. Innovations in salt processing technology, such as the use of geomembranes and salt houses, have been shown to improve the quality and quantity of salt production. This article aims to review the literature related to traditional and innovative salt processing, and explore the potential for replicating these innovations in Jembrana. The results of the study indicate that Jembrana has great potential to develop an innovation-based salt industry, by adopting the latest technology and strengthening community-based business institutions. However, several gaps in technology, human resources, and institutions must be addressed to create a sustainable and competitive salt industry. With support from various parties, including the government, academics, and local communities, Jembrana has the opportunity to become a leading region in the production of high-quality local salt.
Kajian Jejak Karbon Pada Sistem Energi Berbasis Batu Bara Dalam Industri Pengolahan Hasil Perikanan di Bali Nugraha, I Made Aditya; Desnanjaya, I Gusti Made Ngurah; Dewi, Resti Nurmala; Khairunnisa, Anis; Juniarta, I Nyoman
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1695

Abstract

EFFECT OF RAW MATERIALS VARIATIONS AND FERMENTATION TIME ON THE SENSORY CHARACTERISTICS OF TERASI Perceka, Medal Lintas; Cesrany, Mahaldika; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Samanta, Pinky Natalia
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2036

Abstract

Terasi is a traditional fermented product from Indonesian. Terasi was favoured by Indonesian people and used as spice in various dishes. The purposed of this study was to evaluate the effect of raw materials variations and fermentation time on the sensory hedonic of terasi. There were four varitions, terasi made from rebon, vaname shrimp, lemuru fish meat and lemuru fish head and bones. Each terasi was fermented for 4,5 and 6 weeks. Data anlysed used ANNOVA followed by Duncan’s further test for result that showed significant differences. The result showed that variations in raw materials showed a significantly different effect (P<0,05) on the sensory-hedonic (appearance, smell, taste, and tecture) of terasi, while variations in fermentation time didn’t show a significantly different (p>0,05). In general, terasi that was most preferred by panelists was terasi made from rebon which was fermented for 4 weeks with the specifications of clean appearance, specific to very specific terasi types, which has a distinctive shrimp-like smell and flavour. It also has dry and crumble texture.
Co-Authors Adisna Gita Zain Agustin , Novita Ajeng Dyah Kurniawati Ajeng Dyah Kurniawati Albert Gamot Malau Aldo Septrianto Angkasa Putra Athiefah Fauziyyah Benny Margawijaya Bharata, Made Tisna Adhi Cesrany, Mahaldika Dede Robiatul Adawiyah Defira, Citra Desy Febrianti DIAH AYU SATYARI UTAMI Djari, Anthon Anthonny Ernyasih Esti Widowati, Esti Faizah Faizah Faizah Febrianti, Desy Fenny Crista Anastasia Panjaitan Fitriyan Kurnia Fuji Ahmad Fathoni Gusti Ngurah Putu Paksi Kencana Hakiki, Dini Nur Herianto Suriadin I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Iftachul Farida Iftachul Farida Ika Astiana Ika Astiana Iskandar, Raihan Jatayu, Diklawati Juniarta, I Nyoman Kasful Anwar Kharisma Sako Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti Luthfi Luthfi, Luthfi Made Mahendra Jaya Made Tisna Adhi Bharata Mahaldika Cesrany Masrin, Putri Yuliana medal lintas perceka Mulyadi Mulyadi Murtiningsih, Ni Made Ayu Meylia Mutiara Ulfah Ni Made Anggun Pradnyani Putri Niken Prawesti Niluh Putu Sonia Agustini Nugraha Edhi Suyatma Nurul Latifasari Panggabean, Donwil Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Pradnyani, Ni Made Anggun Putri, Satiti Rakma Fitria Larasati Resti Nurmala Dewi Ririn Fatma Nanda Rusdiyanto, Edi Samanta, Pinky Natalia Sarifah Aini Satiti Kawuri Putri siluh putu sri dia utari Sumandiarsa, I Ketut Trimulya, Agung Utami, Ni Made Dwi Rahayu Utari, Siluh Putu Sri Dia Wahyuni, Ni Gusti Ayu Putu Intan Sri Windi Atmaka, Windi Wulansari, Arnanti