cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Nadya Adharani
Contact Email
nadya@unibabwi.ac.id
Phone
-
Journal Mail Official
jurnallemuru@gmail.com
Editorial Address
Jl. Ikan Tongkol No. 22 Kertosari
Location
Kab. banyuwangi,
Jawa timur
INDONESIA
Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia
Published by Universitas PGRI Banyuwangi
ISSN : -     EISSN : 26857227     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Lemuru merupakan jurnal ilimiah dalam bidang ilmu perikanan dan kelautan dengan lingkup naskah yang dimuat adalah teknologi hasil perikanan, pengolahan perikanan, pengelolaan sosial ekonomi perikanan, budidaya perikanan, biotekbologi perikanan, ilmu kelautan, teknologi kelautan, bioteknologi kelautan, dan konservasi perairan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 122 Documents
 9   10   11   12   13 
TEKNIK PEMBESARAN UDANG VANAME (Litopenaus vannamei) DENGAN SISTEM INTENSIF DI PT. BENTALA WINDU DESA BANJARSARI, KECAMATAN SUMBERASIH KABUPATEN PROBOLINGGO PROVINSI JAWA TIMUR Halili, Al Farisi; Adharani, Nadya; Wardhana, Megandhi Gusti
JURNAL LEMURU Vol 6 No 2 (2024): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

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

Abstract

Udang vaname (Litopenaeus vannamei) merupakan salah satu komoditas udang yang banyak dibudidayakan di Indonesia, udang vaname dikalangan masyarakat familiar disebut dengan udang putih karena berwarna putih dan tubuhnya transparan. Besarnya permintaan terhadap produk perikanan ini disebabkan oleh tingginya permintaan konsumen yang beralih konsumsi dari udang windu ke udang vaname. Metode yang digunakan berupa metode deskriptif dan data sekunder. Mekanisme kegiatan budidaya udang vaname dimulai dari persiapan kolam, persiapan air, penebaran benur, manajemen kualitas air, manajemen pakan dan pertumbuhan udang, manajemen kesehatan udang, dan manajemen panen. Hasil parameter kualitas air yang didapatkan selama kegiatan budidaya selama per minggu yaitu Salinitas 16-31 ppt, TOM (Total Organik Matter) 70-118 ppm, DO (Dissolved Oxygen) 5-8 ppm, pH 7,1-9, Alkalinitas 120-300 ppm, NO₂ 0,5-0,25, NO₃ 20-40 ppm, NH₄ 0,1-1,5, PO₄ 0,5-3. Analisis usaha yang didapatkan dalam 1 siklus pada kegiatan budidaya udang vaname di PT. Bentala Windu Kabupaten Probolinggo Provinsi Jawa Timur modal usaha budidaya udang vaname sebanyak Rp. 702.834.143.
Addition of Euchema cottoni Carrageen to the Characteristics of Kurisi Fish (Nemipterus nematophorus) Pempek TRI ADI WIBOWO; DESY SASRI UNTARI; ARLIN WIJAYANTI
JURNAL LEMURU Vol 8 No 1 (2026): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jl.v8i1.7343

Abstract

Gel-based diversified fish products such as pempek generally have a chewy texture due to the formation of a fish protein gel matrix that is reinforced by tapioca starch during mixing and cooking processes such as boiling. However, in their processing, errors in stages commonly occur that can result in a final product that is not chewy. Therefore, a gelling agent is needed to maintain its chewy texture, such as carrageenan. Threadfin bream fish (Nemipterus nematophorus) is a type of fish with white flesh that is high in protein, but its potential as a raw material for diversified fish products has not been fully utilized. This study aims to examine the effect of adding carrageenan extracted from Eucheuma cottonii seaweed on the sensory characteristics of pempek from Threadfin bream fish, including appearance, odor, taste, and texture. The method used was a completely randomized design (CRD) non-factorial with four carrageenan addition treatments (0%, 2%, 4%, and 6%) and three replications. The characteristic tests included appearance, aroma, taste, and texture. The results showed that the addition of carrageenan had a significant effect on the appearance, aroma, and taste of pempek (P<0.05), but did not significantly affect the texture (P>0.05). The best treatment was obtained with the addition of 2% carrageenan. The highest carrageenan concentration (6%) had the lowest value, as it produced a darker product, a slightly rancid aroma, and a firmer texture. Overall, the addition of 2% Eucheuma cottonii carrageenan improved the sensory quality of pempek from Threadfin bream fish

Page 13 of 13 | Total Record : 122

 9   10   11   12   13 

Filter by Year

2019 2026


Reset
Filter By Issues
All Issue Vol 8 No 1 (2026): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 7 No 1 (2025): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 6 No 3 (2024): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 6 No 2 (2024): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 6 No 1 (2024): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 5 No 3 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 5 No 2 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 4 No 3 (2022): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 4 No 2 (2022): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 4 No 1 (2022): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 3 No 1 (2021): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 2 No 2 (2020): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 2 No 1 (2020): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia Vol 1 No 1 (2019): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia More Issue