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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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Uji Bioaktivitas Larutan Fermentatif Kulit Pisang Cavendish Terhadap Bakteri Pembusuk Ikan Junianto Junianto; Reza Salsabila
Samakia : Jurnal Ilmu Perikanan Vol 15 No 1 (2024): Samakia: Jurnal Ilmu Perikanan
Publisher : Faculty of Science and Technology University Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/jsapi.v15i1.4669

Abstract

Cavendish banana peels are waste from the banana flour industry. This waste can be used as material for spontaneous lactic acid fermentation. Furthermore, the fermentation solution can be used as a natural preservative. To determine its effectiveness as a natural preservative, it is necessary to know the level of its inhibitory power against the growth of spoilage bacteria. This research aims to determine the effectiveness of the fermentative solution of cavendish banana peel as a compound that inhibits the growth of putrefactive bacteria in fish from the habitat. The research method used is experimental which consists of three stages. The three stages are making a fermentative solution of cavendish banana peel, culturing putrefactive bacteria from fish intestines and testing the inhibitory power. Testing for the inhibition of bacterial activity was carried out using the paper disc diffusion method. The diameter of the clear zone formed around the paper disc is measured and then compared with the classification level of the diameter of the inhibition zone. Based on the results of the research above, it can be concluded that the fermentative solution of cavendish banana peel has an inhibitory effect on the growth of putrefactive bacteria in both tilapia and mackerel. The inhibitory power of tilapia spoilage bacteria is included in the strong inhibition zone classification, while that of mackerel is included in the very strong inhibition zone.
Analisis Karakteristik Pengolahan Ikan Asin Jambal Roti, Studi Kasus Di Home Industri Teh Iti, Pangandaran: Analysis Of Processing Characteristics Of Salted Jambal Roti Fish, A Case Study In Teh Iti Home Industry, Pangandaran Tri Indra Wibawa; Junianto Junianto; Keren Tamaris; Zidan Fathul Rohman Sauri
Jurnal Teknik Pertanian Terapan Vol. 3 No. 1 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v3i1.6008

Abstract

Ikan asin jambal roti adalah produk olahan yang terbuat dari bahan baku ikan manyung. Istilah jambal roti digunakan karena tekstur dagingnya yang mudah hancur setelah digroreng dan aromanya yang kuat. Penelitian ini bertujuan untuk mengetahui karakteristik pengolahan ikan asin jambal roti pada UMKM teh Iti di Pangandaran, Jawa Barat. UMKM ini sangat penting untuk memanfaatkan sumber daya lokal dan meningkatkan perekonomian masyarakat pesisir. Metode penelitian yang digunakan adalah kualitatif dengan pendekatan studi kasus dan teknik pengambilan data meliputi observasi, wawancara serta studi literatur. Hasil penelitian menunjukkan bahwa pengolahan ikan asin jambal roti masih dilakukan secara tradisional meliputi pembersihan, penggaraman hingga penjemuran dengan menggunakan alat sederhana dan bahan baku utama berupa ikan manyung.
Fortification of Dry Cakes with Fish Flour to Enhance Nutritional Value: A Review Junianto Junianto; Diyah Ayu Anggreini
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1028

Abstract

Fishmeal is a rich source of animal protein and essential nutrients, offering significant potential for food fortification, particularly in cookies and pastries, which are typically low in protein. This article presents a literature review of various studies evaluating the addition of fishmeal derived from local fish species such as biang, anchovy, mackerel, swanggi, and roa in the production of baked goods. The findings show that incorporating fishmeal at concentrations between 10–20% significantly increases products' protein content—for example, Swanggi fish biscuits reaching 19.91% protein and roa fish sticks reaching 15.44%. Several products also showed increased mineral content, such as calcium up to 820.63 mg/100 g. The sensory qualities remained acceptable to consumers, provided the addition levels were not excessive. A primary challenge remains the distinct fishy odor, which can affect consumer acceptance but can be mitigated through appropriate processing techniques. This review concludes that cookie fishmeal fortification is an innovative strategy for improving nutritional quality and utilizing local fishery by-products.
Analysis of Industrial Management and Added Value of Tenggiri Fish Pempek, Case Study of IKM Jeol Food Indonesia, Bandung City Rona Nieki Novaliana; Junianto Junianto
Nekton Vol 5 No 2 (2025): Nekton
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v5i2.1045

Abstract

The fishery product processing industry plays a significant role in enhancing product added value and stimulating local economic growth for national development. However, research related to industrial management and added value in SMEs processing Spanish mackerel pempek remains limited, particularly in the post-COVID-19 pandemic period. This study aims to analyze industrial management and the added value of Spanish mackerel pempek at Jeol Food Indonesia SME in Bandung City. The research employed a survey method, collecting data through observations and interviews with the business owner. Both primary and secondary data were utilized. The analysis encompassed three aspects of industrial management: raw material procurement, production, and marketing, along with added value calculation using the Hayami method, a method designed to measure commodity value enhancement due to functional inputs. Results indicated efficient raw material procurement managed via a pre-order system with two main suppliers ensuring quality and supply continuity. Production processes adhered to Good Manufacturing Practices (GMP) standards, utilizing technology such as planetary mixers and vacuum sealers, along with process layout optimized for operational efficiency. Marketing strategies involved market segmentation, cost-plus pricing, digital promotions, and multi-channel distribution, including exports. Added value analysis revealed that processing 10 kg of minced fish yielded 28.57 kg of pempek, generating an added value of IDR 210,624/kg and a high value-added ratio of 42%. Profit margins reached 52.78%. These findings demonstrate that the processing of Spanish mackerel by Jeol Food Indonesia SME contributes significantly to added value and profitability.
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