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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) JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan Dialektika: Jurnal Ekonomi dan Ilmu Sosial Grouper: Jurnal Ilmiah Perikanan Jurnal Perikanan Pantura Media Kontak Tani Ternak Zoo Indonesia Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Nekton JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Jurnal Perikanan Jurnal Teknik Pertanian Terapan
Junianto Junianto
Departemen Perikanan, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Physics Social Sciences Veterinary 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.
ANALISIS PENANGANAN IKAN PASCA-TANGKAP PADA KAPAL NELAYAN DI KARANGSONG, INDRAMAYU-JAWA BARAT Junianto Junianto; Dede Nishfi Tamamul Lail
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 8 No 1 (2025): JOURNAL OF INDONESIAN TROPICAL FISHERIES
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v8i1.604

Abstract

The freshness of the fish caught significantly influences its selling price. The level of freshness of the fish caught is influenced by the handling techniques employed by fishermen on board the vessel until the auction. This study aims to analyze the type of catch, onboard handling, and post-loading and unloading handling on small fishing vessels in Karangsong, Indramayu. The method used is a survey method. Data were obtained from interviews and field observations related to post-catch fish handling on small fishing vessels. The results showed that the type of fish caught by fishermen landed at the Karangsong PPI was mostly dominated by gray tuna. Handling on board the vessel begins with lifting the fish onto the vessel, washing, and storing it with ice in a cool box. The ice to fish ratio for short trips (<12 hours), they use an ice:fish ratio of 1:3 (w/w), while for long trips (>24 hours), the ratio is increased to 1:1.5 (w/w). The ambient temperature inside the cool box, while the ice cubes inside have not completely melted, is between 4 and 10°C. Post-loading and unloading handling includes unloading on land and collection by the TPI, transportation to cold storage, and delivery to collectors and middlemen.
Economic Analysis of Added Value and Marketing of Hi-Pro-Ca Amplang Crackers Made from Snakehead Fish (Channa striata) in Teluk Empening Village Fathan Nabiil Nandana Dhitama; Junianto Junianto
Jurnal Sains dan Teknologi Perikanan Vol 6 No 1 (2026): APRIL
Publisher : Fisheries Science Study Program, Faculty of Science and Technology, Muhammadiyah University of Sidenreng Rappang.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jikan.v6i1.2451

Abstract

This study aims to analyze the added value and marketing system of processed snakehead fish products into amplang crackers in Teluk Empening Village, Terentang District, Kubu Raya Regency, West Kalimantan Province. This study uses a survey method, in which respondents are determined using purposive sampling. This study was conducted in November 2025. The results of the study identified one processed snakehead fish (Channa striata) product, namely Hi-Pro-Ca Amplang Crackers. Based on Hayami's value-added analysis, the cost of raw materials for production is IDR 25.000/kg. This processing generates added value of IDR 141.000/kg. With a value-added ratio of 29,38%, this indicates the financial feasibility of the business. The distribution of returns from the processing of Hi-Pro-Ca Amplang Crackers shows that the largest proportion is allocated to other input contributions at 68,90%, followed by entrepreneur profits at 27,80%, and the remainder as labor income at 3,30%. The high share of other input contributions is due to the intensive use of supporting materials. The marketing system for this product is carried out directly and marketed through several business partners.
Analisis Pemasaran dan Nilai Tambah Abon Ikan Cakalang: Studi Kasus di UMKM Wadimah Junianto Junianto; Fadhlu Razaaq Nihe; Viola Adriany Savitri; Friyona Dewi Fortuna
DIALEKTIKA: Jurnal Ekonomi dan Ilmu Sosial Vol 10 No 2 (2025): Dialektika: Jurnal Ekonomi dan Ilmu Sosial
Publisher : Prodi Manajemen Fakultas Ekonomi dan Bisnis Universitas Islam Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36636/dialektika.v10i2.4216

Abstract

The development of Micro, Small and Medium Enterprises (MSMEs) in Indonesia has received special attention from various parties.  One of the MSMEs that is developing rapidly in West Java is the Wadimah MSME, which is engaged in processing skipjack tuna floss. This research aims to analyze the marketing management carried out by Abon Wadimah MSMEs and the added value obtained from processing skipjack tuna into shredded fish. Marketing management analysis includes market segmentation, product pricing, promotion-distribution, and competitors. The method used is a descriptive method and added value analysis using the hayami method. Based on research results, it shows that Wadimah MSMEs in marketing skipjack tuna floss, the market segmentation is children to adults. Product pricing is determined using a combined method of cost plus pricing and loss leader pricing. Promotion is carried out through social media, namely WhatsApp, Instagram and Google Business. The competition that occurs in the marketing of Wadimah UMKM shredded skipjack is perfect competition.  The added value from the processing of skipjack tuna into shredded fish carried out by Wadimah MSMEs is at a high value added ratio, namely 58.1%.
The Production Process of Oysters (Cassostrea gigas) for High Quality Products in the Sakoshi Fishermen's Group, Ako, Japan Muhamad Luthfi Az-Zakiy; Junianto Junianto
Grouper Vol. 15 No. 2 (2024): Grouper : Jurnal Ilmiah Perikanan
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/grouper.v15i2.265

Abstract

Pacific oysters can be marketed either dead or alive with their shells (karatsuki), which are known for their high quality due to their ability to retain moisture, natural flavor, and luxurious appeal. This study examines the production process of oysters by fishermen in Sakoshi Bay, Ako, utilizing precise methods from cleaning, sorting, storing, to packaging. Observation and interview methods were used to obtain data on the production process. The results show that processing according to standards and the skilled experience of Sakoshi fishermen maintain the quality of the oysters. The combination of modern technology and traditional knowledge provides a competitive advantage. This research emphasizes the importance of proper production methods in maintaining the quality of fishery products and offers insights into best practices that other producers can adopt.
PENGAPLIKASIAN YUKOM VMA SEBAGAI BANTUAN PENANGKAPAN KAPAL GILLNET DI MADASARI, KABUPATEN PANGANDARAN Ganda Dodi Edward; Junianto Junianto
Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap Vol 13 No 1 (2024): Amanisal: Jurnal Teknologi dan Manajemen Perikanan Tangkap
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/amanisalv13i1p1-9

Abstract

One of the fishing gears operated in Pangandaran waters is Gillnet. Traditional method to find ocean fish such as star interpretation, water ripples sound caused by fish shoals, and other indicators, is mostly applied by fishers in Pangandaran. To support their fishing operation a smart fishing tool is needed such as a vessel multi aid (VMA), Created by UCT Inc. as a specific maritime telecommunication, a brand name of Yukom VMA has been cooperated to Fishing Centre of the Indonesian Ministry of Marine Affairs and Fisheries. Yukom VMA basically is a assisting tool to find potential fishing ground. The purpose of this study is to examine the effectiveness of Yukom VMA to increase fisher’ catches and their potential utilization. This study was held on August 1, 2021 to September 1, 2021. The method used is descriptive method and direct interviews. The respondents were Gillnet fishers who drop their catch at the landing site (TPI) of Madasari. The features of Yukom VMA are consisted of e-logbook, SOS for emergency, Yukom chat, navigation supports, information of fishing ground sites and weather. This study resulted that Yukom VMA application is effective to increase fisher’s catches, helps fishers to carry out fishing operation, except for fishing ground information, the sites were too far to be reached out using small boat (2-3 GT). The average catch of Madasari fishermen is 102.6 kg with an average number of trips per month 16.7 trip and an average CPUE value of 10.3 kg/trip.
Co-Authors Abun Abun Achmad Syauqibik Alexander Muhammad Akbar Khan Andre Wijaya Atikah Nurhayati Ayi Yustiati Ayuni Nasrunnisa Dede Nishfi Tamamul Lail Dini Puspita Wardani Diyah Ayu Anggreini Evi Liviawaty Evi Liviawaty Fadhlu Razaaq Nihe Fathan Nabiil Nandana Dhitama Fittrie Meyllianawaty Pratiwy Friyona Dewi Fortuna Ganda Dodi Edward 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 Luthfi Az-Zakiy 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 Viola Adriany Savitri Visivalery Nurerlindajava Windarti Windarti Zahidah Zahidah Zahrah Alifia Ghaida Anrose Zidan Fathul Rohman Sauri Zuzy Anna