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All Journal JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN) Jurnal Perikanan
Maharani, Annisa Nur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Social Sciences

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IMTA (INTEGRATED MULTI-TROPHIC AQUACULTURE) SYSTEM APPLICATION IN WINDU SHRIMP CULTIVATION PRODUCTIVITY (LITERATURE REVIEW) Andriani, Yuli; Hafel, Aulia Putri Kapsari; Maharani, Annisa Nur; Taufanputri, Melati; Yustiati, Ayi
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1402

Abstract

The IMTA cultivation system is a cultivation system that combines several commodities with different trophic levels. In an effort to increase the productivity and sustainability of shrimp cultivation, the Pond-Water Integration (IMTA) system has emerged as a solution in the field of cultivation. Tiger shrimp cultivation using the IMTA system is a combination of two or three cultivation commodities, where nutritional/feed waste from higher level animals is consumed by lower level thropic animals. This research aims to determine the influence of the IMTA system on the growth of tiger prawns. The method used in this research is exploratory descriptive from various literature and research results that have been published, either from books, national journals or international journals. Based on a comparison of the results of previous research, it can be concluded that the IMTA system has a significant effect on the growth of tiger prawns, there are real differences in growth such as weight gain, relative growth rate, and survival rate of tiger prawns (P. monodon).
Analysis Of The Application Of GMP (Good Manufactoring Practice) In household Scale Pindang Fish Processing : Case Study In Sukabumi City Maharani, Annisa Nur; Junianto, Junianto
Jurnal Sains dan Teknologi Perikanan Vol 5 No 1 (2025): 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.v5i1.1692

Abstract

This study aims to analyze the application of Good Manufacturing Practice (GMP) in the cob fish pindang processing industry owned by Mr. Wawan in Sukabumi City. The method used is descriptive research through surveys, direct observation at the production site, and interviews with owners to evaluate aspects of sanitation, packaging, and production supervision. The results of the study show that the implementation of GMP in several aspects such as the selection of raw materials and environmental sanitation, has been well implemented. Weaknesses are still found in quality control, sanitation facilities, and product packaging and labeling systems. Packaging that still uses waste paper is at risk of causing contamination. The lack of separation between the areas of raw material receipt, production and storage increases the risk of cross-contamination. Improving GMP standards can be done by improving sanitation systems, using safer packaging, and implementing simple quality controls such as checklists and periodic evaluations. This improvement is expected to improve the quality and safety of pindang products to comply with applicable food standards.
PENGGUNAAN LARUTAN FERMENTASI KULIT SINGKONG DAN CUKA TERHADAP MASA SIMPAN FILET NILA MERAH BERDASARKAN JUMLAH MIKROBA PADA PENYIMPANAN SUHU RENDAH Maharani, Annisa Nur; Liviawaty , Evi; Yustiati, Ayi; Pratama, Rusky Intan
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1558

Abstract

Tilapia filet is a fishery product that is widely favored because of its high protein content and ease of processing. However, this product has a relatively short shelf life, so natural preservation efforts are needed to extend its shelf life. This study aims to determine the optimal concentration of vinegar in the fermentation process of cassava peels to extend the shelf life of red tilapia fillets based on the number of bacteria during low-temperature storage. This research was carried out at the Fisheries Product Processing Laboratory, Biotechnology Laboratory, Aquaculture Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in February 2024. This study was carried out by soaking red tilapia fillets using a fermented solution of cassava peel with different vinegar concentrations, consisting of 5 treatments, namely 0%, 0.5%, 1%, 1.5%, 2% and stored at low temperatures (50-100 C). The parameters observed were the number of bacterial colonies, and the degree of acidity (pH). The concentration of 0% observation was carried out on the 1st, 3rd, 6th, 7th, 8th, 9th day while the concentration of 0.5%, 1%, 1.5%, 2% was observed on the 1st, 4th, 7th, 8th, 9th, 10th, 11th, 12th and 13th days. Based on the results of the research that has been conducted, it can be concluded that a fermented solution of cassava peel with a vinegar concentration of 1% is the best to prolong red tilapia fillets based on the number of microbes and pH. The addition of 1% cassava peel fermentation solution can maintain the freshness of the fish until the 12th day with a total number of microbes of 3.3 x 107 with a pH value of 6.70
Co-Authors Ayi Yustiati Hafel, Aulia Putri Kapsari JUNIANTO JUNIANTO Liviawaty , Evi Rusky Intan Pratama Taufanputri, Melati Yuli Andriani