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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

Author-ID : 742428

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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The Addition of carrageenan flour on the fondness level of sea catfish (Arius thalassinus) meatballs Heru Sandra Nurhuda; Junianto Junianto
Journal of Aquatropica Asia Vol 2 No 2 (2016): Journal of Aquatropica Asia
Publisher : Jurusan Akuakultur, Universitas Bangka Belitung

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

The purpose of this study was to find out the addition amount rate of carrageenan powder to the amount of sea catfish meat to produce the most preferred fish balls. The design used was a completely randomized design (CRD) with six treatments in adding carrageenan on the number of sea catfish meat (b / b) and 20 panelists as repetition. The six treatments were 0.0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%. The parameters measured were the level of fondness based on the organoleptic characteristics which included appearance, aroma, texture and taste. The analysis used was nonparametric Friedman analysis, which followed by a multiple comparison test if there were differences on the treatments. The decision making was best done by using Bayes methods. The results showed that the addition rate of carrageenan powder at 1% of the sea catfish meat weight produced most preferred fish balls of other treatments

ANALISIS BIOEKONOMI SUMBER DAYA IKAN TENGGIRI (Scomberomorus commerson) DI PERAIRAN KABUPATEN INDRAMAYU JAWA BARAT) Lugas Lukmanul Hakim; Zuzy Anna; Junianto Junianto
Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Vol 4, No 2 (2014): DESEMBER 2014
Publisher : Balai Besar Riset Sosial Ekonomi Kelautan dan Perikanan

Penelitian ini memaparkan analisis bioekonomi pemanfaatan sumber daya ikan tenggiri pada berbagai rezim melalui Model Gordon Schaefer dengan model estimasi parameter biologi CYP serta arah kebijakan pengelolaannya di Kabupaten Indramayu. Penelitian ini dilaksanakan pada Bulan Februari-Juli 2014 dengan metode survey melalui analisis kuantitatif deskriptif. Hasil penelitian menunjukkan laju pertumbuhan intrinsik (r) adalah 10,291 ton/tahun, koefisien daya tangkap (q) adalah 0,001673 ton/trip, daya dukung lingkungan adalah 250,028 ton/tahun, biaya (c) adalah 1,762 Rp/trip dan harga (p) adalah 30,750 Rp/ton. Upaya maksimum lestari (EMSY) yaitu 3076 trip/tahun dengan nilai produksi maksimum lestari (hMSY) sebesar 643,260 ton/tahun. Upaya MEY (EMEY) sebesar 2654 trip/tahun dengan produksi (hMEY) sebesar 631,141 ton/tahun. Upaya penangkapan perikanan terbuka (Eoa) adalah 5.308 trip/tahun dengan produksi (hOA) sebesar 304,689 ton/tahun. Kegiatan pemanfaatan menunjukkan tangkap lebih secara biologi dan ekonomi. Implementasi kebijakan dari penelitian ini adalah pembatasan upayasebesar 314-736 trip, pengaturan armada alat tangkap jaring insang hanyut adalah 353-409 unit, payang 0-5 GT adalah 409-474 unit, payang > 5-10 GT adalah 73-85 unit, Jumlah tangkapan diperbolehkan ikantenggiri sebesar 514,608 ton dengan kuota jaring insang hanyut sebesar 485,680 ton, payang 0-5 GT sebesar 5,772 ton, payang > 5-10 GT sebesar 23,156 ton, pengaturan teknis lainnya (perlindungan SDAdan DPI, pengawasan pemanfaatan sumber daya dan pungutan perikanan tangkap).Title: Bioeconomic Analysis of Narrow-barred Spanish Mackerel (Scomberomorus commerson) in The Water of Indramayu Regency West JavaThis research analyzed bioeconomic modelling of narrow-barred spanish mackerel in every fisheries management regime through Gordon Schaefer Model and CYP Parameter Estimation model, also a direction of its management policy in Indramayu Region. This research was conducted from February to July 2014, survey method and descriptive quantitative analysis were used in carrying out this research. The results of this research indicated that intrinsic growth parameter (r) of narrow-barredspanish mackerel approximately 10,291 ton/year, catchability coefficient (q) was about 0,001673 ton/trip, carrying capacity (K) reached at 250,028 ton/year, cost (c) was 1,762 Rp/trip and price (p) was 30,750Rp/ton. Maximum sustainable yield fishing effort (EMSY) reached at 3,076 trip/year with productionof MSY (hMSY) approximately 643,260 ton/year. MEY fishing effort (EMEY) reached 2,654 trip/year with MEY production (hMEY) Approximately 631,141 ton/year. Open access fishing effort (Eoa) reached about 5.308 trip/year with production (hOA) approximately 304,689 ton/year. Harvesting of narrow-barred spanish mackerel indicated biological and economic overfishing. The implementation from this research results were conducting limited entry for 314-736 trip; controlling fishing fleet for each fishing gear: gill net (< 5 GT) was about 353-409 unit, seine net (< 5 GT) was about 409-474 unit, others seine net (>5- 10GT) was 73-85 unit; Total Allowable catch of narrow-barred spanish mackerel was about 514,608 ton with quote for every fishing gear: gill net was about 485,680 ton, seine net (<5GT) approximately 5,772 ton,others seine net (>5-10GT) was about 23,156 ton; and others in technical control (natural resources and fishing ground conservation, controlling of natural resources harvesting and fishing fee aplication).

Trussmorphometric and meristic characters of kelabau fish (Osteochilus melanopleurus Bleeker, 1852) from three populations in Kampar, Siak, and Rokan Rivers, Riau Province Nur Asiah; Sukendi Sukendi; Junianto Junianto; Ayi Yustiati; Windarti Windarti
Jurnal Iktiologi Indonesia Vol 19 No 2 (2019): June 2019
Publisher : Masyarakat Iktiologi Indonesia (Indonesian Ichthyological Society)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32491/jii.v19i2.462

The purpose of this study was to understand the morphometric and the meristic characters of the kelabau fish from the Siak, Kampar, and Rokan river populations that could be used as an initial step forconservation. A total of 113 kelabau from Kampar River, 58 fish from the Siak River and84 fishfrom the Rokan River was used in this study. Measurement of 21 morphological characters was conducted using a morphometric truss method. The analysis was carried out using a one-way ANOVA and Discriminant Function Analysis ( SPSS software). Meristiccharacteristics were analyzed descriptively for 30 fish per population. Results indicates that among 21 morphometrical characteristics, 19 characters shown a significant different (P <0.05) and 2 characters were not significantly different (P> 0.05). This result indicates that fish population from all sampling areas shown similar characteristics. The discriminant analysis results show that the specific characters of the O. melanopleurus were A5, A2, A6, B1and D4. Scatterplot results indicate that the Rokan River population was separate from the Siak and Kampar River populations, and the morphology of the fish from the Rokan River population was slightly different from those of the Siak and Kampar River population. The meristic characteristics of fish obtained from all sampling areas were relatively similar. Abstrak Penelitian ini bertujuan untuk memperoleh informasi karakter morfometrik dan meristik ikan kelabau dari Sungai Kampar (Desa Pelalawan), Sungai Siak (Desa Kota Garo Kecematan Tapung Hilir), dan Sungai Rokan (Desa Sekapas Dusun Kualu Angau) yang dapat digunakan sebagai langkah awal konservasi. Sebanyak 113 sampel ikan kelabau dari Sungai Kampar, 58 ikan dari Sungai Siak, dan 84 ikan dari Sungai Rokan digunakan dalam penelitian ini. Pengukuran 21 karakter morfologi dengan metode truss morfometrik. Analisis dilakukan dengan Analisis Varian Satu Arah (ANOVA) dan Analisis Fungsi Diskriminan (DFA) dengan perangkat lunak SPSS.. Karakter meristik dianalisis secara deskriptif pada 30 sampel setiap populasi. Hasil uji signifikansi terhadap 21 karakter yang diuji, 19 karakter berbeda nyata (P<0,05) dan 2 karakter yang tidak berbeda nyata (P>0,05), mengindikasikan semua populasi memiliki karakter yang sama. Hasil analisis diskriminan menunjukkan karakter yang menjadi pembeda A5, A2, A6, B1, dan D4. Berdasarkan fungsi persebaran yang mengelompokkan populasi Rokan terpisah dari Siak dan Kampar, dapat disimpulkan bahwa karakter morfometrik populasi ikan kelabau di Sungai Rokan berbeda. Sebaliknya populasi ikan kelabau di Sungai Siak dan Kampar memiliki karakter yang sama. Karakter meristik tiga populasi Sungai Siak, Kampar dan Rokan relatif sama.

INTRODUKSI PEMBUATAN PAKAN DARI BAHAN ALTERNATIF PERING KELAPA UNTUK MENUNJANG BUDIDAYA IKAN Kiki Haetami Haetami; Junianto Junianto Junianto; Abun Hasbuna Hasbuna
Media Kontak Tani Ternak Vol 2, No 3 (2020): Agustus
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mktt.v2i3.25123

Desa Margaasih terletak di Kecamatan Cicalengka, Kabupaten Bandung, Jawa Barat. Desa Margaasih sebagian besar didominasi oleh lahan pertanian dan perkebunan. Luas wilayah perkebunan Desa Margaasih yaitu 22,00 Ha dan luas tanah sawah yaitu 121,05 Ha., diantaranya terdapat potensi peternakan dan perikananKegiatan pengabdian masyarakat bertujuann sosialisasi pemanfaatan limbah pasar dan pertanian yang selama ini belum diolah menjadi suatu produk yang memiliki nilai guna, melalui proses pengolahan menggunakan jasa mikroba yang berasal dari lingkungan untuk ternak dan ikan. Hal tersebut memiliki arti penting, karena pakan alternatiif hasil biokonversi mikroba selain untuk mengatasi ketergantungan akan pakan komersial juga bernilai tambah sebagai prebiotik. Masyarakat cukup responsif dan antusias selama kegiatan, dapat dilihat dari keaktifan dan pastisipatif selama proses PPM terintegrasi berlangsung. Bahan pering kelapa mudah diperoleh sebagai limbah pasar yang lokasinya di lingkungan desa, hal ini direspon pula oleh salah satu pembudidaya ikan yang memiliki mata pencaharian utama sebagai pedagang di pasar. Respon positif juga didapatkan oleh kelompok tani Sugih Mukti yang berpengalaman dalam bidang agroindusti di Desa Margaasih salah satunya dengan mencoba proses fermentasi alamiah dan mengintroduksikan pengolahan pering kelapa menggunakan ragi (Saccharomyces sp.) dan jamur oncom (Neurospora sp.). Pengolahan limbah pering kelapa dapat dijadikan sebagai pakan alternatif untuk mengurangi penggunaan pakan komersil.

KARAKTERISTIK MORFOMETRIK DAN POLA PERTUMBUHAN IKAN KETING [Mystus nigriceps (Valenciennes 1840)] DI HILIR SUNGAI CIMANUK PROVINSI JAWA BARAT Titin Herawati; Muthia Nada Safitri; Junianto Junianto; Herman Hamdani; Ayi Yustiati; Atikah Nurhayati
ZOO INDONESIA Vol 30, No 1 (2021): Juli 2021
Publisher : Masyarakat Zoologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52508/zi.v30i1.4057

Ikan keting [Mystus nigriceps (Valenciennes 1840)] merupakan ikan yang memiliki nilai ekonomis di beberapa daerah. Secara morfologi, termasuk dalam kelompok ikan bersungut (catfish) dari Ordo Siluriformes dan Famili Bagridae. Penelitian ini bertujuan untuk menganalisis ciri morfometrik, pola pertumbuhan, dan faktor kondisi ikan keting yang berada di hilir Sungai Cimanuk. Metode yang digunakan adalah metode survei dengan teknik pengambilan sampel purposive sampling di tiga stasiun riset, yaitu Desa Ujungjaya Kabupaten Sumedang (St.1), Desa Palasari Kabupaten Majalengka (St.2), dan Desa Jatibarang Kabupaten Indramayu (St.3). Penelitian dilakukan pada bulan Agustus hingga September 2020. Hasil penelitian menunjukkan ikan keting yang tertangkap pada Stasiun 1 dan Stasiun 2 memiliki karakteristik morfometrik yang sama, pola pertumbuhan bersifat allometrik negatif (b<3) dengan nilai b di Stasiun 1 adalah 2,958 dan di Stasiun 2 adalah 1,966 yang artinya pertambahan panjang lebih cepat dibandingkan pertambahan bobot. Faktor kondisi (K) di Stasiun 1 relatif lebih tinggi daripada di Stasiun 2, yaitu antara 0,99 – 1,16 dengan rata-rata sebesar 1,08; sedangkan di Stasiun 2 antara 0,98 – 1,06 dengan nilai rata-rata K sebesar 1,03. Ikan dari Stasiun 3 tidak dilakukan analisis lanjutan karena tidak memenuhi persyaratan statistik.

Pengaruh Penambahan Tepung Spirulina Terhadap Komposisi Proksimat Donat Junianto Junianto
Juvenil Vol 3, No 3 (2022)
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v3i3.17011

ABSTRAKPenelitian ini bertujuan untuk menentukan tingkat penambahan terbaik tepung spirulina pada donat yang paling disukai berdasarkan karakteristik organoleptik dan analisis proksimat. Metode penelitian dilakukan secara eksperimental terdiri atas 4 perlakuan penambahan tepung spirulina sebesar 0%, 8%, 10%, dan 12% dengan 15 panelis semi terlatih sebagai ulangan. Parameter yang diamati yaitu karakteristik organoleptik yang meliputi kenampakan, aroma, rasa dan tekstur dan analisis proksimat. Analisis uji kesukaan menggunakan uji Friedman dan untuk menentukan karakteristik yang paling penting menggunakan uji Bayes. Uji Proksimat dianalisis secara deskriptif. Berdasarkan hasil penelitian, produk yang paling disukai panelis adalah donat spirulina dengan penambahan tepung spirulina sebesar 10% yang memiliki kenampakan yang baik, memiliki aroma yang khas tetapi tidak terlalu menyengat, rasa yang manis dan gurih, dan tektur yang empuk dan renyah, dengan nilai median kenampakan, aroma, rasa, tektur masing masing 7. Hasil uji proksimat menunjukkan donat yang paling disukai dengan penambahan spirulina 10% memiliki kadar air 23,21%, kadar abu 0,93%, kadar karbohhidrat 72,15%, kadar protein 18,36%, dan kadar lemak 6,95%.Kata kunci: Tepung Spirulina, Donat, Tingkat Kesukaan, Analisis Proksimat.ABSTRACTThis study aims to determine the best addition rate of spirulina flour to the most preferred donuts based on organoleptic characteristics and proximate analysis. The research method was carried out experimentally consisting of 4 treatments with the addition of spirulina flour of 0%, 8%, 10%, and 12% with 15 semi-trained panelists as replicates. Parameters observed were organoleptic characteristics which included appearance, aroma, taste and texture and proximate analysis. The analysis of the preference test uses the Friedman test and to determine the most important characteristics using the Bayes test. Proximate test was analyzed descriptively. Based on the results of the study, the most preferred product by the panelists was spirulina donuts with the addition of 10% spirulina flour which had a good appearance, had a distinctive aroma but not too strong, a sweet and savory taste, and a soft and crunchy texture, with a median value. the appearance, aroma, taste, texture of each 7. The results of the proximate test showed that the most preferred donut with the addition of 10% spirulina had a water content of 23.21%, an ash content of 0.93%, a carbohydrate content of 72.15%, a protein content of 18, 36%, and 6.95% fat content.Key words: Spirulina Flour, Donuts, Preference Level, Proximate Analysis.

TINGKAT KESUKAAN BAKSO IKAN DARI BERBAGAI BAHAN BAKU UTAMA DAGING IKAN PELAGIS BESAR Junianto Junianto; Visivalery Nurerlindajava; Kemas Ahmad Akasyah Zaidan; Gibran Amalio Pranata
Jurnal Perikanan Pantura (JPP) Vol 7 No 2 (2024): September 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jpp.v7i2.7843

In the research conducted to assess the preference levels for fish meatballs made from various main ingredients, specifically pelagic fish such as tuna, mackerel, and skipjack, the study aimed to determine the preference for fish meatball products using large pelagic fish as the main ingredient, namely tuna, mackerel, and skipjack. Through a hedonic test, with results analyzed using the Friedman test, it was found that the panelists preferred fish meatballs made with mackerel as the main ingredient in terms of appearance, aroma, texture, and taste. The average scores for appearance were 5.93, for aroma 6.2, for texture 4.73, and for taste 5.4, which was the second highest after skipjack fish meatballs.

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

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

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

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.

Co-Authors Abun Abun Achmad Syauqibik Alexander M. A. Khan Andre Wijaya Atikah Nurhayati Ayi Yustiati Ayi Yustiati 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 Rusky Intan Pratama Rusky Intan Pratama Sriati Sriati Subiyanto Subiyanto Sukendi Sukendi Titin Herawati Tri Indra Wibawa Visivalery Nurerlindajava Windarti Windarti Zahidah - Zahrah Alifia Ghaida Anrose Zidan Fathul Rohman Sauri Zuzy Anna

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