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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Akuatika Jurnal Perikanan Kelautan Berkala Perikanan Terubuk Journal of Aquatropica Asia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat ZOO INDONESIA Samakia: Jurnal Ilmu Perikanan Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Jurnal Iktiologi Indonesia (Indonesian Journal of Ichthyology) Jurnal Perikanan Pantura Media Kontak Tani Ternak Zoo Indonesia Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Nekton Jurnal Perikanan Jurnal Teknik Pertanian Terapan
Junianto Junianto
Departemen Perikanan, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Social Sciences Other

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Journal : jurnal perikanan

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PROFIL MASYARAKAT PERIKANAN DAN ALAT TANGKAP IKAN DI WADUK JATIGEDE Muhammad Ismail Yusuf Yusuf; Junianto Junianto
Jurnal Perikanan Unram Vol 14 No 1 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i1.741

Abstract

The construction of Jatigede Reservoir caused a change in the profession of the community from farmers to fishermen. This study aims to analyze the profile of fisheries communities and fishing gear in Jatigede Reservoir. This research used survey method with purposive random sampling. The research locations included Cisitu, Wado, Darmaraja, Jatigede and Jatinunggal sub-districts. The results showed that the fisheries community around Jatigede Reservoir consisted of 54% fishermen, 34% cultivators and 12% processors. The dominant fishing gear used by the Jatigede Reservoir fishery community is the spread net (77%), followed by fishing hooks (22%), and anco (1%). The most common type of fish caught is Nile Tilapia. Fishermen's preferences in choosing fishing gear are based on technical, socio-cultural and official rules.
IDENTIFICATION OF FORMALDEHYDE CONTENT IN FISH SOLD IN SEVERAL TRADITIONAL MARKETS IN BANDUNG CITY Lina Karlina; Junianto Junianto; Kiki Haetami; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.845

Abstract

Fish are one of the types of food that quickly spoil. The use of ice blocks as a preservation medium for fish is relatively expensive due to the large amount of ice required. Therefore, some traders use formalin as a fish preservative because it is considered more economical. The purpose of this research is to analyze the presence of formalin in fish sold in some traditional markets in Bandung City. The identification of formalin content was carried out qualitatively using the Nash reagent and quantitatively using the UV-Vis spectrophotometer. The analysis of four traditional markets and three types of fish found formalin in Kosambi Market and Gedebage Market. The identified fish species containing formalin were mackerel (Rastrelliger) and tuna mackerel (Euthynnus affinis). The highest formalin concentration was found in tuna mackerel (Euthynnus affinis), with a concentration of 1.79 mg/L.
IDENTIFICATION OF FORMALIN CONTENT IN ANCHOVY SALTED FISH SOLD IN SEVERAL TRADITIONAL MARKETS IN BANDUNG CITY Junianto Junianto; Lina Karlina
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.846

Abstract

Formalin is one of the preservatives that are dangerous when added to food. However, its use is still widely carried out by irresponsible producers, one of which is in anchovies. This study aims to analyze the presence or absence of formalin content in anchovy salted fish sold in several traditional markets in Bandung. The formalin test method was carried out qualitatively and quantitatively using a nash reagent and a spectrophotometer UV-Vis. The results of research on anchovy salted fish samples from Gedebage Market, Caringin Market, Simpang Dago Market, and Kosambi Market found the presence of formalin in all samples with the highest content in anchovy samples obtained from Gedebage Market, which was 7,14 mg/l.
EFFECTIVENESS OF LACTIC ACID BACTERIA SOLUTION CHALLENGE TEST BY USING DIFFERENT ENVIRONMENTAL CONTROLS CAVENDISH BANANA PEEL FERMENTATION RESULTS AGAINST MACKEREL FISH REVERSE BACTERIA Reza Salsabila; Evi Liviawaty; Junianto Junianto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.859

Abstract

Mackerel has an economical price, high market demand, and high catch yields so that it is widely used by the wider community compared to other types of pelagic fish, but it has disadvantages, namely that it is highly perishable because after being caught, the fish still undergoes a series of change processes before becoming rotten. Lactic acid bacteria can be applied to preserve fishery products by immersing them in a culture of lactic acid bacteria derived from fermentation. Cavendish banana peel fermentation contains secondary metabolite compounds that have the potential to be antimicrobial, anticancer and antidemartosis. Cavendish banana peels contain flavonoids, alkaloids, tannins, saponins and quinones. This research aims to determine the concentration of environmental controls between salt and vinegar in the Lactic Acid Bacteria fermentation solution from Cavendish banana peels which can provide effectiveness. lactic acid bacteria against mackerel spoilage bacteria. This research was carried out at the Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in January 2024. This research was carried out by testing Lactic Acid Bacteria from the fermented solution of Cavendish banana peels and spoilage bacteria from mackerel that was soaked for 15 minutes. using paper discs with 3 treatments and 9 repetitions. Observations were made at the 48th hour after incubation at a storage temperature in an incubator of 37oC covering the diameter of the clear zone around the paper disc. The calculation results for estimating the addition of the best environmental control concentration were carried out by analyzing the data using the simultaneous F test followed by the Duncan test. The research results show that the best environmental control concentration addition for Cavendish banana peel fermentation as a source of Lactic Acid Bacteria against mackerel spoilage bacteria to extend shelf life is the addition of 3% salt with a pH of 4.4, a clear zone diameter of 21.37 mm and an effectiveness of 34.1% which is categorized as very strong.
LEVEL OF ADDITION OF TILAPIA MEAL TO DRIED NOODLES M. Fauzie Ahmadi; Junianto Junianto; Asep Agus Handaka Suryana; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.861

Abstract

Increasing the protein content of dry noodles can be done by adding tilapia fish meal. This research aims to determine the maximum percentage level of adding tilapia meat flour in the manufacture of dry noodle products that is still preferred by panelists. The research was conducted from February to April 2024 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. This research method was experimental with 4 treatments with levels of tilapia fish meal addition of 0%, 7.5%, 10% and 12.5%. The parameters observed were the level of preference for color, aroma, texture and taste of dried noodle products using a hedonic test. The research results concluded that the addition of 10% tilapia fish meat flour was the maximum addition treatment that was still preferred based on the hedonic test with an average value of color 7.24, aroma 6.76, texture 6.92, and taste 6.6 with an overall average is 6.88 which is close to 7 which can be defined as liking. And has a protein content of 17.88%, water content of 12.78%, ash content of 2.01%, fat content of 0.49%, and carbohydrate content of 66.84%.
HEDONIC QUALITY OF SEMPRONG CAKE FROM VARIOUS LEVELS OF CATFISH FLOUR ADDITION Halyda Aulia Wildah; Junianto Junianto; Ine Maulina; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.940

Abstract

Diversification of processed fisheries is very important to attract the interest of the Indonesian people who still have low consumption of fish. The addition of catfish meat flour to semprong cake is expected to increase the nutritional value and attract consumer attention. The aim of this research was to determine the level of addition of catfish meat flour to semprong cakes as the product most preferred by panelists based on hedonic quality which includes aspects of appearance, aroma, texture and taste. This research used an experimental method with four treatments adding catfish meat flour at 0%, 12.5%, 15% and 17.5%.  Data analysis using tests friedman, multiple comparison and Bayes. The results of the research showed that the level of addition of catfish meat flour of 15% was the most preferred addition in terms of appearance with a mean value of 8.7 (like), aroma 7.7 (like), and taste 7 (like), while the addition was 12%. was the most liked addition in terms of texture with a mean value of 7.2 (like). It was concluded that the addition of 15% was the most preferred treatment in terms of appearance, aroma and taste and the addition of 12.5% was the most preferred treatment in terms of texture.
LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR Irpan Irpan; Junianto Junianto; Roffi Grandiosa Herman; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.961

Abstract

Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5.
ANALYSIS OF NUTRITIONAL COMPOSITION IN ONION STICKS WITH THE ADDITION OF PATIN FISH (PANGASIUS HYPOPHTHALMUS) MEAT FLOUR Junianto Junianto; Rani Pratiwi
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.994

Abstract

Increasing catfish production must be accompanied by increasing its utilization.  One form of utilization of catfish is to make fish meal because it has wide applications in the food sector.  Catfish meat meal can be applied as an additional ingredient in the formulation for making onion sticks.   The application of adding catfish meat flour to onion stick products has an impact on the level of liking.  The addition of 15% catfish meat flour to the formulation for making onion sticks produces the most preferred product.  This research aims to analyze the proximate composition of onion sticks with the addition of 15% catfish meat flour. This experimental method is a non-designed experiment with two treatments with levels of addition of catfish meat meal.  Treatment A added 0% catfish meat meal as a control and treatment B added 15% catfish meat meal.  The parameters observed were the proximate composition of onion sticks including water content, ash content, fat content, protein content and carbohydrate content.  The data obtained was analyzed comparatively descriptively.  Based on the research results, it was found that the proximate analysis contained in the treatment of 15% addition of catfish meat flour to onion sticks was a water content of 4.35%; ash content 2.17%; fat content 36.56%; protein content 9.31% and carbohydrate content 47,61%.
Efektivitas Anestesi Minyak Cengkeh (Syzygium Aromaticum) Pada Penanganan Benih Ikan Manfish (Pterophyllum Scalare) Zahrah Alifia Ghaida Anrose; Junianto Junianto; Lantun Paradhita Dewanti; Fittrie Meyllianawaty Pratiwy
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.1000

Abstract

POST-HARVEST HANDLING TECHNIQUES OF PACIFIC OYSTER (CRASSOSTREA GIGAS) FOR SALE AS KARATSUKI IN SAKOSHI BAY, JAPAN. (CASE STUDY OF KOBAYASHI SUISAN, CO.LTD) Raqil Gilang Fathurohman; Junianto Junianto
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.1006

Abstract

Co-Authors Abun Abun Achmad Syauqibik Alexander Muhammad Akbar Khan Andre Wijaya Atikah Nurhayati Ayi Yustiati Ayuni Nasrunnisa Dini Puspita Wardani Diyah Ayu Anggreini Evi Liviawaty Evi Liviawaty Fittrie Meyllianawaty Pratiwy Gibran Amalio Pranata Halyda Aulia Wildah Handaka, Asep Agus Herman Hamdani Heru Sandra Nurhuda Iis Rostini Ine Maulina Irma Fajrita Irpan Irpan Iskandar Iskandar Kemas Ahmad Akasyah Zaidan Keren Tamaris Kiki Haetami Lantun Paradhita Dewanti Lina Karlina Lina Karlina Lugas Lukmanul Hakim Lukman Hakim M. Fauzie Ahmadi Muhamad Seikei Shojikana Muhammad Ismail Yusuf Yusuf Muthia Nada Safitri Nia Kurniawati Nunik Purwa Nur Asiah Rani Pratiwi Raqil Gilang Fathurohman Reza Salsabila Reza Salsabila Roffi Grandiosa Herman Rona Nieki Novaliana Rusky Intan Pratama Rusky Intan Pratama Sriati Sriati Subiyanto Subiyanto Sukendi Sukendi Titin Herawati Tri Indra Wibawa Visivalery Nurerlindajava Windarti Windarti Zahidah Zahidah Zahrah Alifia Ghaida Anrose Zidan Fathul Rohman Sauri Zuzy Anna