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Lempuk: Jurnal Ilmu Kelautan dan Perikanan
Published by Universitas Yudharta Pasuruan
ISSN : -     EISSN : 29878292     DOI : https://doi.org/10.35891/lempuk
Core Subject : Education, Agriculture,
Agriculture, Biological Sciences & Forestry Other
"Lempuk: Jurnal Ilmu Kelautan dan Perikanan" presents research articles covering the application of fisheries sciences (fisheries biology, fisheries resource management, fisheries cultivation) and fisheries product technology related to fisheries product handling, application of traditional and new technologies, cooling and freezing, packaging and storage, fisheries product safety, fisheries processing diversification and utilization of fisheries waste. as well as fisheries sciences.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 63 Documents
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Studi Literatur Manajemen Perikanan Pada Situasi Bencana Covid-19 Kurniawati, Dwi Shinta; Yulianto, Gatot; Munawir, Abdillah

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5070

Abstract

The Coivd-19 pandemic disaster has had a negative impact on the fisheries industry. The aims of this paper was to analyze the root causes, impacts and strategies dor sustainability fisherises management after the Covid-19 pandemic. The research method was carried out using the literature study. Analysis of the disscusion was carried out descriprively. The root of problem of hampering the fisheries industry was generally identified as 3 things, social, travel and trade restriction. The derivatives of these three root problems will certainly have an impact on the logistics system, distribution, price fluctuations, supply and demand, marketing system and the vulnerability of the people’s lives. Based on tragedy of the Covid-19, fisheries industry always needs to implement risk management, especially disaster risk mitigation to reduce impacts
Analisis kegiatan penggemukan kepiting bakau (Scylla serrata) di Desa Tanjangawan pada Musim Barat dan Musim Timur Armansyah, Dimas; Safitri, Nur Maulida; farikhah, farikhah

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5136

Abstract

Introduction: This study aims to determine the differences in fattening results for mud crabs during the west and east seasons.. Method: The research was conducted in Tanjangawan Village, Ujungpangkah District, Gresik Regency, using an exploratory descriptive research method. A total of three ponds with a total of four plots were studied in the west and east seasons, namely in June 2021, December 2021, and May-July 2022. Data collection was carried out in the form of primary data collection using observation, interviews, and active participation. Data were analyzed using Microsoft Excel 2013.The fattening ratio of mud crabs in the west season and the east season was analyzed by t-test (α=5%). Result: The results of this study obtained from data analysis of the Specific Growth Rate of Mud Crabs (Scylla serrata) in Tanjangawan Village, Ujungpangkah District, Gesik Regency, it was found that the growth rate from the west season was higher (1.2%) compared to the growth rate from the east season (0.41%). The survival value in the west season is 95% higher than the east season, with a value of 92.8%. Conclusion: The different conditions between in the west season and east season obtained in this study indicate mud crabs have larger carapace width and weight in the west season due to increased sunlight exposure.
Profiling Atribut Sensori Nori Komersil Menggunakan Metode Rate-All-That-Apply (RATA) Pamungkas, Pinctada Putri; Aisyah, Siti Nur; ikerismawati, senja

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5435

Abstract

Nori merupakan olahan dari rumput alga merah jenis Porphyra yang dikeringkan dengan ditambahkan bumbu pada proses pembuatannya, spesies Porphyra dalam kelompok alga merah mengandung antioksidan yang dapat menghambat penyerapan sinar UV ke jaringan sel. Karakteristik fisik nori berbentuk kering dengan warna gelap. Nori memiliki tekstur kasar disisi satu dan lembut dibagian sisi lainnya, serta bertekstur kering dengan warna hitam cerah mengkilap. Penelitian ini bertujuan guna mengetahui karakteristik nori yang berasal dari berbagai negara. Nori komersil yang digunakan berasal dari Japan, Korea dan Singapura.Profiling atribut sensori yang didapat menggunakan metode rate all that apply (RATA), atribut sensori yang dipilih didapat berdasarkan survey langsung ke konsumen dan studi literatur, sehingga didapat 14 atribut antara lain rasa asin, manis, pahir, RL, tekstur renyah, keras, rapuh, halus, tebal, warna hijau, coklat, hitam, elastisitas dan aroma RL
Analisis Mutu Ikan Lele (clarias sp.) Asap Berdasarkan Parameter ALT (Angka Lempeng Total) Di Home Industri Dusun Genitri Desa Gunting Kecamatan Sukorejo Kabupaten Pasuruan Hermawan, Andre; Illiyatus , Illiyatus; Ernawati

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5437

Abstract

Ikan lele (Clarias sp.) merupakan komoditas perikanan air tawar yang rentan terhadap kerusakan. Untuk memperpanjang masa simpan, metode pengasapan sering digunakan. Penelitian ini menganalisis mutu ikan lele asap berdasarkan parameter Angka Lempeng Total (ALT) di home industri Dusun Genitri, Desa Gunting, Kecamatan Sukorejo, Kabupaten Pasuruan, serta mengevaluasi pengaruh suhu penyimpanan terhadap nilai ALT. Sampel ikan lele asap disimpan pada suhu ruang dan suhu kulkas selama tiga hari. Hasil analisis mikrobiologi menunjukkan nilai ALT pada penyimpanan suhu ruang selama 1, 2, dan 3 hari berturut-turut sebesar 150370 koloni/g, 338000 koloni/g, dan 301500 koloni/g, yang semuanya melebihi standar SNI 01-2720-2019 sebesar 5,0 x 10⁴ koloni/g. Pada suhu kulkas, nilai ALT adalah 470 koloni/g pada hari pertama dan 400 koloni/g pada hari ketiga, yang memenuhi standar, namun pada hari kedua mencapai 129670 koloni/g, melebihi standar SNI.Kesimpulannya, penyimpanan pada suhu kulkas lebih efektif dalam menjaga mutu ikan lele asap dibandingkan suhu ruang, namun penyimpanan lebih dari satu hari tetap memerlukan pemantauan ketat terhadap kondisi higiene dan sanitasi. Rekomendasi perbaikan proses produksi dan penyimpanan disarankan untuk meningkatkan mutu dan keamanan produk ikan lele asap di home industri Dusun Genitri
Penggunaan infusum daun ketapang (Terminalia catappa) sebagai bahan anestesi terhadap diferensiasi leukosit dan waktu induktif sedatif ikan nila (Oreochromis niloticus) Luthfiannisa, Aisyah; Hary Tjahja Soedibya, Petrus; Pramono, Taufik Budhi

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i1.5453

Abstract

Tilapia is one of the leading commodities in fisheries and requires proper handling in the distribution process so that fish do not experience stress and death. One of them is by using anesthesia. Anesthetic ingredients are divided into two, namely natural and artificial, one of the natural ingredients that has the potential as an anesthetic is ketapang leaves because it has flavanoid and alkaloid compounds that are considered capable of providing hypnotic sedative effects and anti-anxiety substances for fish. The study applied 4 treatments (5 ppm; 10 ppm; 15 ppm; and 20 ppm) of ketapang leaf infusum solution with the method used was descriptive qualitative to obtain research conclusions. The results obtained were the use of ketapang leaf infusion was able to increase lymphocyte levels from 42.13-58.15% to 52.35-60.21%. At a concentration of 20 ppm ketapang leaf infusion has the fastest inductive time of 23 minutes 41 seconds with a sedative time of 18 minutes 52 seconds. From these results it can be concluded that ketapang leaf infusion has potential as a natural anesthetic, but other studies are still needed regarding the percentage of content, effective dose and toxicity of ketapang leaf infusion solution on the hematological condition of tilapia.
Tidal Characteristics in the Northern Coast of Central Java (a Case Study in Semarang, Indonesia) Prayogo, Luhur Moekti; Yuliardi, Amir Yarkhasy; Spanton, Perdana Ixbal

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5643

Abstract

Tides are a phenomenon that affects the dynamics of coastal waters. This study aims to analyze the characteristics of tides on the North Coast of Semarang, Central Java using the Least Square method. The tidal data used is in September 2020 from the Geospatial Information Agency open source data. The results showed that the tidal pattern in this area is dominated by a semi-diurnal component with a Formzahl number of 1.44, which means that the tidal type is mixed tending to be semi-diurnal. The main component identified is M2 (0.4 meters), which is the main semi-diurnal component influenced by the gravitational force of the moon. In addition, the S2 component (0.3 meters), which is a semi-diurnal component influenced by the gravitational force of the sun. In addition, the influence of extreme weather such as storms causes an increase in tide height, which triggers tidal flooding and coastal abrasion. The study concludes that an understanding of tidal characteristics is essential for sustainable coastal management. The results of this analysis can be used as a basis for mitigating environmental impacts, such as abrasion and tidal flooding, as well as for optimizing the economic activities of tide-dependent coastal communities, such as fisheries and ponds.
Penggunaan Daun Ketapang (Terminalia catappa) dengan Dosis Variatif Sebagai Media Penetasan Telur Ikan Lele Mutiara (Clarias gariepinus) Zuhri, Achmad Satrio Saefudin; Rahmaningsih, Sri; Sudianto, Achmad

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5672

Abstract

Dengan luas wilayah laut yang mencapai dua pertiga dari seluruh wilayah Indonesia, Indonesia sebagai negara kepulauan dan maritim memiliki potensi kelautan dan perikanan yang sangat tinggi. Tujuan dari penelitian ini adalah untuk mengevaluasi efektivitas penggunaan daun ketapang (Terminalia catappa) dengan dosis yang berbeda sebagai media penetasan telur ikan lele mutiara (Clarias gariepinus). Diharapkan penelitian ini dapat memberikan manfaat meningkatkan efisiensi penetasan dengan memanfaatkan media larutan daun ketapang yang lebih ramah lingkungan dibandingkan bahan kimia. Dilaksanakan dari 29 Maret hingga 29 Penelitian ini dilaksanakan di Instalasi Perikanan Budidaya Merakurak, Dinas Kelautan dan Perikanan Provinsi Jawa Timur pada bulan Juni dengan menggunakan metode percobaan rancangan acak lengkap (RAL). RAL digunakan pada empat perlakuan dengan dosis daun ketapang (1,0, 2,0, dan 3,0 mililiter per liter;dan kontrol tanpa perlakuan) yang diuji dengan tiga kali ulangan, menghasilkan total 12 sampel. Hasil penelitian menunjukkan bahwa perlakuan dengan dosis daun ketapang 2 ml/l (B2) memberikan hasil terbaik, dengan daya tetas rata-rata mencapai 76,67% dan lama inkubasi rata-rata 19 jam 15 menit. Penelitian ini membuktikan bahwa penggunaan daun ketapang dapat menjadi alternatif efektif dan berkelanjutan dalam budidaya ikan lele mutiara.
Karakteristik Habitat Ikan Cupang Alam Endemik Betta Burdigala Di Perairan Dusun Tuing, Kabupaten Bangka Ramadani, Reza

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5830

Abstract

The natural betta fish Betta Burdigala is one of the endemic fish found on Bangka Island. The current status of the natural betta fish Betta burdigala on Bangka Island is endangered, IUCN CR (Critically Endangered). The aim of this research is to provide an overview of the characteristics of the Betta Burdigala habitat, so that it can become basic information in maintaining the existence of the Betta Burdigala, thereby avoiding extinction. Fish whose existence is threatened with extinction due to habitat destruction due to tin mining activities and the conversion of forests to oil palm plantations, as well as excessive exploitation, as well as the large spread of foreign fish entering the waters of Bangka Island. Research conducted in the waters of Bangka Regency and South Bangka Regency in March – April 2024 discussed the habitat characteristics of the endemic natural betta fish Betta Burdigala. According to the study's findings, the Betta burdigala fish prefers brownish peat swamp waters with a pH range of 3 to 5.
Manajemen Pakan pada Pembesaran Udang Vannamei di Tambak Intensif PT. Terang Bulan Desa Pasongsongan Kabupaten Sumenep Provinsi Jawa Timur Sawiya; Ernawati; Asyim, Raden Bagus; Sandra, Lovi; Junianingsih, Ika

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5848

Abstract

Udang vannamei (Litopenaeus vannamei) merupakan komoditas ekspor unggulan Indonesia yang telah banyak dibudidayakan, karena beberapa keunggulan antara lain responsif terhadap pakan, tingkat kelangsungan hidup tinggi, padat tebar tinggi, waktu pemeliharaan relatif singkat, pertumbuhan lebih cepat, dan lebih tahan terhadap serangan penyakit. Tujuan penelitian ini adalah untuk mengetahui manajemen pakan pada budidaya udang vannamei dan untuk mengetahui permasalahan yang terjadi pada manajemen pemberian pakan udang vannamei di PT. Terang Bulan. Lokasi penelitian ini dilaksanakan di PT. Terang Bulan Sumenep Jawa Timur pada tanggal 9 Januari 2023 sampai dengan 9 Februari 2023. Metode yang digunakan adalah deskriptif dengan pengumpulan data dari sumber primer dan sekunder. Data dikumpulkan melalui observasi, wawancara, partisipasi aktif, dan telaah pustaka. Hasil penelitian menunjukkan bahwa manajemen pakan pada budidaya udang vannamei di PT. Terang Bulan meliputi: pemilihan pakan yang sesuai dengan kebutuhan nutrisi udang, penyimpanan pakan yang efektif, pemberian pakan dengan program pada bulan pertama (blind feeding) dan program berbasis anco control, serta pengambilan sampel untuk menganalisis hasil pemberian pakan. Analisis hasil pakan menunjukkan SR mencapai 70% dengan FCR sebesar 1,2. Dengan tingkat FCR tersebut maka produksi udang dapat dinyatakan baik
Upaya Pemanfaatan Limbah Ikan Senangin (Eleutheronema tetradactylum) dalam Pembuatan Stik Sebagai Sumber Pangan Bergizi wafiqotul isma; Maghfiroh, Khoirin; Pamungkas, Pinctada Putri

Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v3i2.5978

Abstract

In an effort to reduce waste and maximize resources, the use of sengin fish waste is processed into healthy and delicious fish stick products. The aim of making fish sticks is to optimize the use of sukain fish waste which has not been used properly, reduce the environmental impact caused by fishery waste, and provide a nutritious food alternative that is economical and easily accessible to the public. This research method includes 1 sample P0 (control) using 50 grams of fish bones and 3 treatments, namely P1 with the addition of 75 grams of fish bones, P2 with the addition of 100 grams of fish bones and P3 with the addition of 125 grams of fish bones. The effect of adding fish bone meal on organoleptic tests showed that the highest average results were in treatment 1 (P1) (3.63), P2 (3.51) and P3 (3.36). In terms of color, P1 is preferred because it is not too brownish. The higher the addition of fish bones, the more dull brown the color of the stick will be. Of the flavors, P1 liked the most because the spices were more pronounced or balanced and were not disguised by the larger number of fish bones. From the aroma, P2 is more preferred because P2 provides sufficient aroma and is liked by the majority of consumers, while P1 is too low and P3 is too high in aroma intensity. In terms of texture, P1 and P2 are more preferred because there is a good balance so the results are similar and in P3 (125 grams) there is an increase in fish bone flour which can make the layers thicker or different so that they are harder

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