Article Per Year (5 Year)
p-Index From 2021 - 2026
0.835
P-Index
This Author published in this journals
All Journal Grouper: Jurnal Ilmiah Perikanan Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management Journal Serambi Engineering (JSE)
Junianto
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Veterinary

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Analisis Nilai Tambah dan Manajemen Industri Ikan Pindang Tongkol di Kecamatan Rancaekek, Kabupaten Bandung (Studi Kasus: UMKM Pindang Pelem) Lisa Gabriela; Junianto
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

Indonesia is rich in fish resources, both in terms of species and quantity. Fish processing is a critical step in maintaining the quality and adding value to fishery products. Brine boiling is a traditional fish processing technique used to extend shelf life and enhance flavour. This study aims to analyse the added value and management of mackerel tuna brine boiling industry at UMKM Pindang Pelem. The research was conducted at the UMKM Pindang Pelem Production House in March 2024. The method used in this study is a descriptive case study. The Hayami method was used to analyse the value added of brine cooked mackerel tuna fish products. The analysis showed that the production of brine boiled mackerel tuna fish at UMKM Pindang Pelem has a value added ratio of 15.18%, with a profit margin of 60.78%. UMKM Pindang Pelem's management practices include sourcing fresh mackerel tuna from suppliers in Pasar Induk Caringin and Pasar Parakanmuncang. An efficient production process results in brine-cooked mackerel tuna products that are competitive in terms of taste, flavour and cleanliness. UMKM Pindang Pelem uses static attribute segmentation for market strategy and cost plus pricing for product pricing. The marketing strategy includes promotions via WhatsApp and word of mouth.
Analisis Proksimat dan Fisik Rolade Ikan Nila Merah Junianto; Amanda Puspa Danella
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

Roulade is a diversified product of processed meat, including fish, which is currently on the rise.  It is important to pay attention to the quality of roulade products so that this product continues to exist.  This research aims to determine the proximate value (protein and fat content) and physical properties of red tilapia roulade with the addition of carrageenan flour. This research was carried out at the Chemical Applications and Services Laboratory, Building D, Faculty of Mathematics and Natural Sciences, Padjadjaran University, and the Food Technology Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University. The research method used was the testing of roulade samples in the form of fat and protein content tests, and physical tests in the form of folding tests and texture analysers. Proximate analysis of red tilapia roulade with the addition of 1% carrageenan flour, including protein and fat content, meets SNI 8504 - 201 standards. The protein and fat content of this red tilapia roll is 14.64% and 11.19% respectively.  The physical properties of the red tilapia roll, which include hardness, springiness, cohesiveness, gumminess, chewiness and elasticity, are 2,991.4930 g force, 4.3430%, 0.9130%, 2,731.4853 g force, 12,970.4240 g force and 0.8710% respectively.  The folding test shows the springiness criteria with a rating of A.
Analisis Dampak Penerapan Hazard Analysis And Critical Control Point (HACCP) Terhadap Jaminan Mutu Dan Keamanan Produk Perikanan (Telaah Pustaka) Yuliana Farahita; Junianto
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

Fish products are rich in protein, but are very susceptible to spoilage. Every fish processing industry is required to implement the Hazard Analysis and Critical Control Point (HACCP) system to improve quality assurance and safety. The aim of this research is to investigate how the implementation of HACCP system affects the quality assurance and safety of fishery products in the fish processing industry. Various research literature from national and international journals is used as an exploratory descriptive method. The results of the research indicate that the implementation of HACCP can have a positive impact on quality assurance, such as improved product quality, better standardisation of processes, increased production efficiency, reduced microbiological contamination, fewer product recalls, as well as improved market competitiveness and increased consumer confidence.
Utilization of Natural Anesthesia Materials in Closed-System Transportation of Postlarvae Fish: Article Review: Pemanfaatan Bahan Anestesi Alami pada Transportasi Sistem Tertutup Benih Ikan: Ulasan Artikel Zahrah Alifia Ghaida Anrose; Junianto
Habitus Aquatica Vol 5 No 2 (2024): Habitus Aquatica : Journal of Aquatic Resources and Fisheries Management
Publisher : Department of Aquatic Resources Management, Faculty of Fisheries and Marine Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/HAJ.5.2.77

Abstract

Benih ikan merupakan faktor utama dalam keberhasilan kegiatan akuakultur. Namun pembudidaya tengah merasakan sulitnya memperoleh penyuplai benih berkualitas dan menyebabkan minimnya pasokan di beberapa daerah. Hal ini menyebabkan pembudidaya harus memutar otak. Salah satu cara yang dapat dilakukan yaitu dengan melakukan transportasi basah sistem tertutup dari tempat penyuplai benih yang berkualitas. Bahan anestesi secara kimia sintetis dan alami dapat dimanfaatkan untuk mempertahankan benih ikan tetap hidup dengan kondisi yang sehat serta menekan angka mortalitas selama pengangkutan. Anestesi kimia sintetis memiliki kekurangan jika digunakan secara terus-menerus karena dapat merusak fungsi kekebalan dan mengganggu kesehatan benih. Oleh sebab itu, dilakukan penyusunan kajian literatur untuk memberikan informasi mengenai ragam senyawa alami yang dapat digunakan sebagai pengganti kimia sintetis dalam kegiatan anestesi benih ikan selama proses transportasi basah sistem dengan menggunakan metode studi pustaka. Bahan alami yang dapat dimanfaatkan sebagai anestesi pengganti kimia sintetis adalah minyak cengkeh, minyak sereh, ekstrak akar tuba, ekstrak ubi kayu aksesi batin, ekstrak daun pepaya, buah keben, ekstrak daun bandotan, dan ekstrak daun jambu biji. Berdasarkan beberapa bahan anestesi alami tersebut, didapati tiga jenis yang paling efektif. Ekstrak ubi kayu aksesi batin merupakan hasil yang paling optimal untuk transportasi benih ikan nila dengan persentase kelangsungan hidup sebesar 100%. Selain itu, ekstrak daun pepaya memberikan hasil terbaik pada kelangsungan hidup benih ikan kerapu macan sebesar 100%, sementara ekstrak akar tuba menunjukkan 98,3% kelangsungan hidup benih ikan nila.
Analisis Manajemen Industri dan Nilai Tambah Bakso Ikan Tuna di CV Olahan Berkah Sadayana Kabupaten Garut Wike Normalisa; Ine Maulina; Junianto; Asep Agus Handaka Suryana
Grouper Vol. 15 No. 1 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i1.218

Abstract

Riset dilaksanakan di CV. Olahan Berkah Sadayana pada bulan Juni sampai Agustus 2023 untuk memberikan informasi terkait manajemen industri dan nilai tambah bakso ikan tuna di CV. Olahan Berkah Sadayana. Metode yang digunakan studi kasus. Teknik pengumpulan data menggunakan hasil pengamatan lapangan, wawancara, dan kuisioner. Metode pengambilan sampel  yang digunakan menggunakan teknik sampel dengan kriteria responden. Hasil riset menunjukkan bahwa manajemen Indutri CV. Olahan Berkah Sadayana terdiri dari pengadaan bahan baku yaitu tetelan ikan tuna yang berasal dari Pelabuhan Muara Baru. Proses pengolahan bakso ikan menggunakan Alat-alat semi modern. Pemasaran yang dilakukan dengan segmentasi pasar secara statis, penjualan dilakukan secara langsung ke pasar tradisional yang telah mencangkup wilayah Garut dan Jakarta. CV. Olahan Berkah Sadayana memberikan nilai tambah sebanyak Rp15.024,-/kg dengan rasio sebesar 23% sehingga berada pada kategori nilai tambah yang positif. Keuntungan yang diterima perusahaan sebanyak Rp10.357,-/kg dengan tingkat keuntungan sebesar 16%.
Co-Authors Amanda Puspa Danella Handaka, Asep Agus Ine Maulina Lisa Gabriela Wike Normalisa Yuliana Farahita Zahrah Alifia Ghaida Anrose