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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) Blantika : Multidisciplinary Journal 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 Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences Veterinary Other

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THE EFFECT OF CARRAGEENAN FLOUR ADDITION ON THE PREFERENCE LEVEL OF RED TILAPIA (Oreochromis niloticus) ROLADE Amanda Puspa Danella; Junianto Junianto; Ine Maulina; Iis Rostini
Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1118

Abstract

Fishery product diversification refers to the variety of processed fishery products. One of the fishery commodities that can be used as a raw material for diversification products is red tilapia. Red tilapia meat can be used as a raw material for making roulade.  This research aims to determine the optimal percentage of carrageenan flour addition in the production of red tilapia fish rolls to yield the most preferred product by panelists. The study was conducted at the Fishery Product Processing Laboratory of Building 2, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The research method employed was experimental, with four treatments of carrageenan flour addition: 0%, 0.75%, 1%, and 1.25%. The observed parameters were the preference levels for red tilapia fish rolls from all treatments, consisting of appearance, aroma, taste, and texture preferences. Preference level observations were conducted through assessments by 20 semi-trained panelists. Research results indicate that the 1% carrageenan flour addition was most preferred by panelists, with average preference scores for appearance (6.5), aroma (6.6), taste (7.1), and texture (7.6).
The VARIATIONS IN THE ADDITION OF SNAKEHEAD FISH (Channa striata) FLOUR ON THE LEVEL OF FAVORABILITY AND NUTRITIONAL PROFILE OF VELVET BEAN TEMPEH Achmad Syauqibik; Junianto Junianto; Nur Fitrianto; Iis Rostini
Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1484

Abstract

This research utilizes the potential of snakehead fish (Channa striata) rich in albumin (62.9%) and essential nutrients for functional food development. Snakehead fish has superior nutritional value with 25.2% protein, important minerals such as calcium and phosphorus, and essential amino acids that play roles in growth and immune system. The effort to diversify snakehead fish processing into flour and its fortification into velvet bean (Mucuna pruriens) tempeh was carried out to increase nutritional value and consumer acceptance. The research employed an experimental method with 4 treatments of snakehead fish meat flour addition: 0% (TB0), 8.5% (TB1), 9.5% (TB2), and 10.5% (TB3). Parameters tested included organoleptic properties and proximate analysis. Results showed formula TB2 (9.5%) obtained the highest alternative value (6.58) with 39.34% protein content, 13.89% fat, 8.90% moisture, 2.43% ash, and 43.10% carbohydrate. Compared to control, the addition of snakehead fish flour increased protein content by 8.49% and decreased fat content by 5.39%. It can be concluded that the fortification of 9.5% snakehead fish flour produced velvet bean tempeh with the highest organoleptic acceptance and successfully utilized local food ingredients to produce highly nutritious functional food acceptable to consumers.
REVIEW: COMPARATIVE SYSTEM ANALYSIS OF OYSTER (Crassostrea sp) BREEDING IN JAPAN AND INDONESIA Luthfi Naufal Ramadhan; Junianto Junianto
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1598

Abstract

Oysters (Crassostrea sp.) are high-value aquaculture commodities with significant economic and ecological potential. Japan and Indonesia are both maritime countries with vast marine resources, yet they differ considerably in their oyster farming systems. This study aims to conduct a comparative analysis of oyster cultivation systems in the two countries, focusing on farming methods, technology, environmental management, policy support, and productivity. A qualitative descriptive approach was employed through a literature review of various scientific sources and secondary data published over the past ten years. The results show that Japan has developed a modern and sustainable farming system, utilizing automation, real-time water quality monitoring, and strong, integrated policy support. In contrast, Indonesia still relies on traditional farming methods, with limited access to technology and weak environmental management, while policy implementation remains suboptimal. This comparison is essential as a foundation for evaluating and formulating strategic development plans for oyster aquaculture in Indonesia. A collaborative effort between the government, academics, and industry stakeholders is needed to strengthen the transition toward an efficient, adaptive, and sustainable oyster farming system in the future.
Artikel Review, Teknik Mematikan Ikan Terhadap Pola Kemunduran Mutunya Junianto Junianto; Fahira Mutiara Rahman; Rohma Sulistyo Arti; Fariz Aghistnaa; Zahwa Laetisha Maheswari; Fitra Syiami Azmi
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1621

Abstract

Fish is a biological resource rich in protein and amino acids, so it has an important value for public consumption. The freshness level of fish is highly dependent on post-harvest handling methods, especially in the killing process. This study examines the effect of three killing methods, namely ikejime, cooling with ice, and the technique of letting the fish flounder on the quality of red tilapia and mujair fish. The parameters observed include pH, organoleptic, and Total Volatile Base (TVB) levels as indicators of freshness. The results show that the ikejime method is the most effective in maintaining fish quality by reducing stress levels and quality decline. The method of cooling with ice is quite effective, while the technique of letting the fish flounder produces the lowest quality due to excessive stress on the fish.
Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Rif'atus Solihah; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Spritz cookies are one of the most popular types of dry cookies, favored by many due to their sweet taste and crispy texture. Innovation in the processing of spritz cookies can be carried out by incorporating other food ingredients, one of which is striped catfish meat flour. The addition of this ingredient is expected to provide flavor variation and different sensory characteristics. This study aimed to determine the effect of adding striped catfish meat flour on the consumer acceptability of spritz cookies and to identify the most preferred percentage of addition. The research used an experimental method with four levels of striped catfish meat flour addition: 0%, 2.5%, 5%, and 7.5%. The observed parameters included hedonic tests color, aroma, taste, and texture. The data were analyzed using non-parametric statistical methods, namely the Friedman test. The results showed that spritz cookies with 5% striped catfish meat flour received the highest preference scores, with color at 7, aroma at 9, texture at 9, taste at 9, and an alternative value of 8.68. Based on these findings, it is recommended to use 2.5–5% striped catfish meat flour in spritz cookie production to maintain consumer acceptance.
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Dinda Lestari Putri; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1659

Abstract

Pangasius hypophthalmus is a potential source of animal protein to improve the nutritional content in food products, such as sweet crusty bread which is known to have relatively low protein content. This study aims to evaluate the effect of adding Pangasius hypophthalmus meat flour on the organoleptic characteristics of sweet crusty bread and to determine the best formulation based on the Bayes method. In thist study an experimental method was applied with 4 treatments (0%; 2,5%; 5%; 7,5%) and the parameters observed in this study are appearance, odor, taste, and texture. The data were analyzed using the Friedman test and the Bayes method. The results showed that the addition of Pangasius hypophthalmus fish meat flour had a significant effect on odor and taste (p<0,05), but did not have a significant effect on appearance and texture (p>0,05). The best formulation was obtained with the addition of 5% Pangasius hypophthalmus fish meat flour, resulting in the highest preference scores acoross all parameters: appearance (8.0), odor (7,9), taste (8,4), and texture (7,5). The analysis using the Bayes method showed that taste has the highest crierion weight of 0,55 in determining the panelists acceptance of sweet crusty bread.
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Wanda Sri Rahayu; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1662

Abstract

Striped catfish meat flour contains a valuable source of protein that can be utilized as an additive in the production of baked goods such as macaron shell. This study aims to determine the right amount of addition of striped catfish meat flour (Pangasius hypophthalmus) in making macaron shell so as to produce the most preferred product. This research was conducted from December 2024 to May 2025 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Fishery Product Processing Laboratory, Building 2 FPIK Unpad, and Laboratory Services UPTD Testing and Application of Quality of Fishery Products Cirebon. The method used in this study is an experimental method, namely the manufacture of macaron shell which is given the addition of striped catfish meat flour with 4 different addition treatments (0%, 2.5%, 5% and 7.5%) with 25 semi trained panelists as replicates to determine the level of panelist preference for macaron shell.
ANALYSIS OF INDUSTRIAL MANAGEMENT AND VALUE ADDED OF SHREDDED FISH IN TANJUNGKERTA DISTRICT, SUMEDANG REGENCY (CASE STUDY: UMKM HIPPJANCISS) Nunung Sofi; Junianto Junianto
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1670

Abstract

This study aims to analyse the industrial management system and calculate the value added of shredded fish products produced by UMKM Hippjanciss in Tanjungkerta District, Sumedang Regency. The research employed a descriptive case study approach by combining qualitative and quantitative methods. Data were collected through direct observation of the production process, in-depth interviews with the business owner, and supporting documentation. Industrial management analysis covered raw material procurement, production processes, labour, and marketing strategies. Value added was measured using the Hayami method, which calculates the difference between output value and main input costs. The results show that UMKM Hippjanciss implements a management system based on local partnerships, a hygienic manual production process, and a marketing strategy that integrates both offline and online approaches. Marketing efforts target household consumers and workers, with cost-based pricing, limited promotion through bazaars and WhatsApp, and direct distribution to end-users. The value added of shredded fish products reached IDR 70,000/kg, with a ratio of 58.33%, indicating high economic efficiency. The added value was distributed as 32.14% for labour income and 39.80% for business profit. These findings suggest that UMKM Hippjanciss operates efficiently and has strong potential to be developed as a sustainable microenterprise based on local fisheries resources.
THE ART OF MAKING SUSHI: TRADITION, TECHNIQUE, AND BEAUTY OF JAPANESE CUISINE Layla Alya Sabhira; Junianto Junianto
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1733

Abstract

Sushi is one of Japan's traditional foods made from raw fish and rice, renowned globally. Originally, sushi derived from a method of preserving fish using rice and salt developed in China, later adopted by Japanese society during the Yayoi period (300 BC–300 AD). The evolution of sushi from long fermentation processes to modern variations involved changes in techniques and ingredients, including the use of vinegar to replace fermentation in the 16th century. Various types of sushi, such as Nigiri-zushi, Maki-zushi, and Chirashi-zushi, highlight the richness of Japanese culinary culture. This study employs a descriptive observation method through a qualitative approach with literature review to explore the history, types, and significance of sushi in Japanese culture. Beyond being a celebratory dish, sushi also contributes to the healthy dietary habits of the Japanese, supported by choumiryou, particularly vinegar, as a natural antibacterial agent. This reflects the vital role of traditional foods in sustaining Japan's high life expectancy. The evolution and adaptation of sushi into a global icon illustrate the dynamic and profound nature of culinary culture.
PROPOSED PROCESSING APPROACHES FOR INVASIVE MUSSELS (Sinanodonta woodiana): FROM MEAT CHARACTERISTICS TO MARKET FEASIBILITY Ernawati Ernawati; Asep Sahidin; Junianto Junianto
Vol 15 No 5 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i5.1847

Abstract

The Chinese pond mussel (Sinanodonta woodiana) is an invasive species in Indonesian waters with potential utilization as a food source, particularly as a by-product of freshwater pearl aquaculture in the future. However, most studies on clam processing in Indonesia have focused on the local species Pilsbryoconcha exilis, while research on S. woodiana remains limited. This article aims to review the meat characteristics of S. woodiana and to propose strategies for developing potential processed products. The study was conducted through a literature review complemented by preliminary observations of locally caught samples. The findings indicate that clam meat tends to become tough after heating and undergoes high cooking loss, consistent with previous studies. Earlier processing attempts, such as meatballs, nuggets, crackers, and shredded meat, have not penetrated modern markets due to technical constraints, negative consumer perceptions, and the absence of sustainable business models. To address these challenges, this article highlights four products considered most promising: clam meatballs and nuggets (previously explored) and two new proposals, namely ready-to-cook frozen clam and crispy whole clam. These products are considered aligned with market trends, technologically simple, and potentially supportive of MSME development within a zero-waste framework.
Co-Authors Abun Abun Achmad Syauqibik Achmad Syauqibik Alexander Muhammad Akbar Khan Amanda Puspa Danella Andre Wijaya Asep Sahidin Atikah Nurhayati Ayi Yustiati Ayuni Nasrunnisa Dede Nishfi Tamamul Lail Dinda Lestari Putri Dini Puspita Wardani Diyah Ayu Anggreini Ernawati Ernawati Evi Liviawaty Evi Liviawaty Fadhlu Razaaq Nihe Fahira Mutiara Rahman Fariz Aghistnaa Fathan Nabiil Nandana Dhitama Fitra Syiami Azmi 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 Iis Rostini Ine Maulina Irma Fajrita Irpan Irpan Iskandar Iskandar Kemas Ahmad Akasyah Zaidan Keren Tamaris Kiki Haetami Lailancika Ansyar Lantun Paradhita Dewanti Layla Alya Sabhira Lina Karlina Lina Karlina Lugas Lukmanul Hakim Lukman Hakim Luthfi Naufal Ramadhan M. Fauzie Ahmadi Muhamad Luthfi Az-Zakiy Muhamad Seikei Shojikana Muhammad Ismail Yusuf Yusuf Muthia Nada Safitri Nia Kurniawati Nunik Purwa Nunung Sofi Nur Asiah Nur Fitrianto Rani Pratiwi Raqil Gilang Fathurohman Reza Salsabila Reza Salsabila Rif'atus Solihah Roffi Grandiosa Herman Rohma Sulistyo Arti 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 Wanda Sri Rahayu Windarti Windarti Zahidah Zahidah Zahrah Alifia Ghaida Anrose Zahwa Laetisha Maheswari Zidan Fathul Rohman Sauri Zuzy Anna