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INDONESIA
Jurnal Penelitian Chanos Chanos
Published by Politeknik Kelautan dan Perikanan Sidoarjo
ISSN : 1693629     EISSN : 2808114     DOI : https://doi.org/10.15578/chanos2
Core Subject : Economy, Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Mechanical Engineering
aquaculture, fishery product processing, fisheries agribusiness, fisheries mechanization and fisheries biotechnology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 66 Documents
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RANCANG BANGUN PROTOTIPE GENERATOR BEBAS ENERGI MENGGUNAKAN FLYWHEEL Pratiwi, Citra Zaskia; Sasongko, Dimas Bayu
Chanos Chanos Vol 19, No 1 (2021): Chanos chanos
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v19i1.9616

Abstract

Kelebihan dari generator bebas energi adalah dapat menghasilkan energi listrik tanpa penggunaan bahan bakar sehingga cocok digunakan di tambak. Generator bebas energi dirancang dengan menggunakan motor listrik dengan daya 1,5 HP dan kecepatan putaran 1480 rpm, generator listrik dengan daya 3 KW dan kecepatan putaran 1500 rpm, dan flywheel dengan massa 36 kg dan diameter 40,6 cm. Hasil pengujian menunjukkan generator dapat menghasilkan tegangan 230 V dengan menggunakan diameter pulley pada flywheel sebesar 12,5 cm, momen inersia yang dihasilkan sebesar 0,74 kg.m2, energi kinetik sebesar 8889,25 Joule, dan daya listrik sebesar 2,4 KW dalam kondisi stabil atau tanpa perubahan.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FORMULASI YOGURT DENGAN PENAMBAHAN RUMPUT LAUT Eucheuma spinosum wahyu, Yus Isnainita
Chanos Chanos Vol 18, No 2 (2020): Chanos chanos
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.586 KB) | DOI: 10.15578/chanos.v18i2.8990

Abstract

Yogurt dipercaya sebagai makanan bioaktif fungsional. Rumput laut sendiri mengandung berbagai senyawa bioaktif dengan manfaat kesehatan sehingga banyak dimanfaatkan untuk produk susu salah satunya adalah yogurt. Penelitian ini bertujuan untuk mempelajari karakteristik fisikokimia dan organoleptik dari yogurt dengan penambahan rumput laut. Penelitian ini dirancang dengan rancangan percobaan RAL (Rancangan Acak Lengkap) dengan penambahan rumput laut 0%, 5%, 10% dan 15% dengan respon pH, sineresis dan viskositas serta uji organoleptik dengan atribut rasa, tekstur, kesukaan dan aroma. Rumput laut memberikan pengaruh yang nyata (p<0.05) terhadap pH, Sineresis dan viskositas. Nilai pH mulai 4.08±0.11 - 4.34±0.09, nilai sineresis berkisar 11.9±1.14% - 36.44±0.98% dan nilai viskositas berkisar 2.56±0.93 mPa.s - 194.68±4.27 mPa.s. Penerimaan panelis menunjukkan bahwa perlakuan penambahan rumput laut berpengaruh nyata (p<0.05) terhadap rasa, aroma dan kesukaan, namun tidak berpengaruh nyata (p>0.05) terhadap  tekstur yogurt. Uji hedonik menunjukkan bahwa panelis cenderung menyukai yogurt dengan penambahan rumput laut sebanyak 5%.
DIETARY PROTEIN REQUIREMENT OF DAPHNIA MAGNA FOR THE IMPROVEMENT POPULATION AND NUTRITIONAL VALUE OF DAPHNIA Kasmawijaya, Adang; Hasan, Otie Dylan Soebhakti; Zaidy, Azam Bachur
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12726

Abstract

Daphnia magna is one of the live feeds used in aquaculture, but its availability is still limited. The population and nutritional quality of D. magna culture depend on the nutritional quality of feed where the feed source is commonly used from agricultural by-products. In contrast, pelleted feed as a source of nutrition in D. magna culture is still limited. Evaluation of commercial pelleted feeds with different protein levels and dietary protein requirements of D. magna is the focus of this research. Three treatments with different protein levels of feed with protein levels of 17.83% (P20), 32.35% (P30) and 41.98% (P40) and rice bran as control at a protein level of 8.2% (P10) with five replications for 28 days of rearing with using a completely randomized design. The average weekly population and the highest total biomass of D. magna were obtained from D. magna fed the P30 (Protein 32.35%) of 7,575 ind. tank-1. week-1 and total biomass of 290.26 g.m-3 with the feed conversion ratio of 3.85 ± 0.75 and protein efficiency ratio of 0.83 ± 0.14. The highest protein value of D. magna was obtained from D. magna fed the P30 of 3.02% ± 0.20 wet weight. The results showed that feed with a protein content of 32.35% (P30) showed the best results for cultivating D. magna. The estimated dietary protein requirement of feed for D. magna cultivation using the second polynomial regression analysis of feed protein - population and biomass is 38.8%.
UTILIZATION OF MACKAREL TUNA IN LIQUID ORGANIC FERTILIZER AGAINST PHOSPHORUS AND CALCIUM CONTENT Adharani, Nadya; Agustin, Cici; Sulthoniyah, Siti Tsaniyatul Miratis
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12760

Abstract

Mackarel tuna is one of the fish that is quite abundant in Banyuwangi, its existence in the Java and Bali seas is found throughout the month, therefore the use of mackerel tuna fish into processed food products is often made by the community. In addition to being a valuable product, mackerel tuna fish bones can be processed into other products that are useful in agriculture, namely organic liquid fertilizer. This study was conducted on a laboratory scale with four different treatments (length of fermentation time) including 5, 10, 15, and 20 days, where each treatment was repeated 4 times. The purpose of the study was to find out the best phosphorus and calcium content from four different treatments. The results of the study found that the best fermentation period of liquid organic fertilizer was on the 20th day of fermentation with a value of phosphorus (P) content of 0.091%, calcium (Ca) of 0.377%.
DIFFERENT RAW MATERIAL EFFECT IN PREFERENCE LEVEL AND MOISTURE CONTENT OF SEASONING POWDER Mutamimah, Dewi; Mahesvarah, Titah; Envendi, Jefri
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12773

Abstract

Seasoning is widely used in many dishes for the example fried rice, meatball, chicken soup, beef stew for enhancing the flavor of food. The food will have a good taste by adding some seasoning. It will give umami taste and make people even more enjoying their meal. The purposes of this research were to know the preference level and moisture content of seasoning powder with different raw material. The analysis used in research were moisture content by gravimetric method and preference level consist of appearance, taste, aroma, texture by hedonic test. The moisture content of the anchovy, seaweed and white oyster mushroom seasoning were 10%, 20% and 15% respectively. The appearance levels were 3.7, 2.5, and 4.3. the taste level were 3.5, 1.8, and 4.5. The aroma levels were 1.9, 2.6 and 3.8. The texture levels were 2.6, 1.7 and 4.2.   
QUALITY OF Tetraselmis sp. CULTURED BY TIGER SHRIMP AQUACULTURE WASTE AS FERTILIZER Nisa, Andina Chairun
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12747

Abstract

Tiger shrimp aquaculture waste still contained amount of nutrients needed by phytoplankton for its growth. Among nutrients was resulted from intensive aquaculture still can be used by phytoplankton. Phytoplankton used nitrates and phosphates for its growth and development. Phytoplankton requires nitrate concentration in 0,9-3,5 mg/ and phosphate in 0,27-5,51 mg/l. Utilization of tiger shrimp aquaculture waste for Tetraselmis sp. quality can be seen using fluorescence microscope with the cell of Tetraselmis sp. had to stained by acridine orange before observed using fluorescence microscope. The concept of this staining when cells of Tetraselmis sp. radiated green colour showed that cells was alive whereas cells radiated orange colour showed that cells was dead or damaged. This matter caused living cells could reducted acridine orange pigment enzymatically until become green radiated cells, instead damaged cells showed orange colour. Research procedures included cultivating Tetraselmis sp. in various dosages waste of tiger shrimp aquaculture as fertilizer. This various dosages are 2 g/l, 4 g/l, 6 g/l and 8 g/l. Culture media for Tetraselmis sp. was saltwater. Sterile saltwater was put into jars about 1 L and later added wastewater to jars. Reading of protein expression helped using imageJ software that showed histogram graphics accompanied by mean. Mean resulted by graphics indicated protein could be expressed. Based on expression of fluorescence protein with 2 g/l wastewater dosage showed that amount of protein could be ecpressed was higher than other wastewater dosage by mean value from ImageJ.
INFLUENCE OF WORK ENVIRONMENT AND EMPLOYEE COMPETENCE ANALYSIS ON EMPLOYEE PERFORMANCE Hery Santoso, Muhammad; Naim, Sidrotun; Suroso, Suroso; Hayudini, Magna Anissa A.; Shrestha, Prabin
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12818

Abstract

The research that has been done aims to analyze the effect of the work environment and employee competence on employee performance at a seafood processing company in Probolinggo City, East Java. Based on the results of the analysis of the calculation of the first hypothesis (H1), which states that the work environment has a positive and significant effect on employee performance, the t-count value of 19,845 is greater than the t-table value, which is 1,677 and the significance value obtained is less than 0.05, which means that the work environment has a positive and significant effect on employee performance, the results of the calculation analysis of the second hypothesis (H2) which states that employee competence has a positive and significant effect on employee performance obtained a t-count value of 14,471 greater than the t-table value of 1,677 and the value the significance obtained is less than 0.05, which means that employee competence has a positive and significant effect on employee performance, while the R-square value obtained is 0.897 which states that work environment variables and employee competency affect employee performance by 89.70% and the remaining 10.30% influenced by other variables.
PROCESS CAPABILITY ANALYSIS OF KATSUOBUSHI PRODUCTION AT PT. ABC Soeharso, Agusta Putri Balqis Linda; Kuat, Pernika
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12772

Abstract

Process capability in processing fishery products is a future challenge for the fishing industry, one of which is katsuobushi. The capability process refers to how a company can produce according to specifications to make it effective and efficient. The absence of process capability in the company is the basis for stating an effective and efficient process. The proposed study is to determine the company's current condition and provide suggestions for process improvement and evaluation. Through assumptions, this study influences the results of Cp and Cpk, which are calculated by Minitab software version 21st  as a method for measuring performance by identifying broad process tolerance production. In this study, the results for each data generated met data accuracy and standards. Still, at smoking 3rd and 4th stages, it was necessary to review specification values because of the value of Cpk < 1.00. As a result, after improving the standard by the six sigma concept, Cpk values are obtained > 1.00.
EFFECTIVITY OF COLD CHAIN SYSTEM IN PEELED DEVEINED TAIL ON (PDTO) COOKED PEEL VANNAMEI SHRIMP (Litopenaeus vannamei) AT PT. XYZ, EAST JAVA Ndahawali, Daniel Heintje; Soeharso, Agusta Putri Balqis Linda; Rakhmayeni, Dyah Ayu; Wowiling, Fernando; Octikharisma, Aliffia Yusti
Chanos Chanos Vol 21, No 1 (2023): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v21i1.12776

Abstract

Shrimps are commodities that prone to deteriorate at room temperature. Good application on cold chain system is expected to inhibit the growth of bacteria that cause deterioration in the quality due to the unavailability of a suitable environment for bacterial activity. Tthis study aimed to determine the processing characteristics of peeled deveined tail on (PDTO) cooked peel Litopenaeus vannamei shrimp, and to identify the effectiveness of cold chain application on microbiological, organoleptic, and sensory quality at PT. XYZ, East Java, by a quantitative descriptive method with an observational approach. The results showed that the processing of PDTO Cooked Peel vannamei shrimp at PT. XYZ, East Java includes raw materials receiving, weighing I, washing I, cutting heads (de heading), washing II with a shrimp washing machine, size separation, cutting, washing III, soaking, cooking preparation, weighing II, cooking, cooling, peeling, washing IV, freezing, machine glazzing, hardening, weighing, packaging in poly bags and sealing, final checking, metal detecting I, packing in cartons, storage in cold storage, metal detecting II and loading. The cold chain of shrimp processing is applied on room, water, and shrimp raw materials effectively assessed from the results of standardized microbial, organoleptic, and sensory tests
UJI ORGANOLEPTIK FISH ROLL TUNA (YELLOWFIN) SEBAGAI DIVERSIFIKASI HASIL PERIKANAN Triyastuti, Meilya Suzan; Ondang, Hetty Magrittha Pauline; Wijaya, Novie; Putri, Ni Luh Sintya
Chanos Chanos Vol 22, No 1 (2024): CHANOS CHANOS
Publisher : Politeknik Kelautan dan Perikanan Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/chanos.v22i1.14328

Abstract

Ikan merupakan sumber hewani yang banyak mengandung nutrisi diantaranya, vitamin, protein dan mineral. Ikan merupakan salah satu sumber pangan, yang mudah diperoleh dengan harga yang terjangkau, memiliki rasa yang khas, harum dan lezat  namun ikan masih dipandang rendah oleh sebagian masyarakat  khususnya di Indonesia, padahal ikan mengandung segudang manfaat bagi kesehatan, manusia. Ragam jenis olahan ikan saat ini mulai berkembang seperti bakso ikan, nugget, abon ikan, siomay ikan, otak-otak ikan, sandwich ikan, fish roll dan masih banyak lagi olahan ikan lainnya. Berbagai olahan ikan harus dilakukan untuk memasyarakatkan konsumsi ikan, menghindari kebosanan konsumsi ikan, dan yang terpenting untuk memenuhi kebutuhan gizi tubuh manusia. Produk olahan fish roll merupakan salah satu menu olahan ikan, yang mudah dalam pembuatannya, serta bahan dan bumbu yang mudah ditemukan. Bahan baku pembuatan fish roll adalah ikan seperti lele, cakalang, tongkol, dan tuna kecuali ikan yang banyak durinya. Untuk membuat fish roll, bisa menggunakan ikan tuna. Metode yang digunakan untuk mengumpulkan data adalah observasi langsung dan kuesioner Tujuan dari penelitian ini adalah untuk mengetahui tingkat kesukaan terhadap produk Fish Roll Tuna dengan melakukan uji organoleptik. Dari hasil uji organoleptik di peroleh hasil untuk kenampakan fish roll tuna dengan nilai (8,27) dengan kategori sangat suka dengan warna orange keemasan, bentuk fish roll rapi, seragam dan tidak gosong, bau dengan nilai (7,67) yaitu kategori suka yang memiliki aroma spesifik ikan yang gurih, rasa dengan nilai (8,13), dengan kategori sangat suka karena memiliki rasa yang gurih dan nikmat, dan tekstur dengan nilai (8,13) dengan kategori sangat suka, karena produk fish roll tuna memiliki tekstur yang garing di luar dan empuk pada isian didalamnya.

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