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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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Pengaruh Substitusi Kolagen Tulang Ikan Lele (Clarias Sp) Pada Sabun Padat Transparan Terhadap Hasil Uji Organoleptik Amalia, Tiara Dewi; Ainiyah, Roisatula
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 2 (2022): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i2.3684

Abstract

Catfish (Clarias sp) is one type of fish that lives in fresh water and is widely cultivated because it has economic value. Several processing industries derived from catfish produce waste in the form of bones, heads, entrails, scales, and skin. Fishery waste can be used as a product, one of which is collagen. Collagen can be derived from the bones of freshwater fish such as catfish (clarias sp). Collagen is a fibrous protein that gives strength and flexibility to tissues and bones and plays an important role in other tissues including skin and tendons. Currently, care products containing collagen are in great demand by the public. Soap is a cleanser with water media. Soap is made in two ways, namely the saponification process and the oil neutralization process. This study aims to determine the effect of bone collagen substitution of catfish (Clarias sp.) on moisture content, pH, and foam stability and the effect of substitution of bone collagen of catfish (Clarias sp.) on transparent solid soap on organoleptic test results. The method in this study used RAL with variations of 0g catfish bone collagen substitution; 2g; 4g; 6g; 8g substituted in 100g transparent solid soap. The results of the catfish bone collagen soap were tested by analysis of water content, pH, foam stability, and organoleptic tests (color, aroma, foam, rough impression, and itching reaction). The research data were analyzed using Analysis of variance (ANOVA) followed by Tukey's test and nonparametric statistics, namely Kruskal Wallis, while the organoleptic test data were analyzed using the Friedman test with a significance level of 5%. The best treatment uses the De Garmo method. The results showed that the addition of catfish bone collagen had a significant effect on water content, pH, and stability of transparent solid soap foam, and the effect of the treatment of catfish bone collagen substitution on transparent solid soap, there was a significant difference in the organoleptic results of color, aroma, foam and a rough impression but there was no significantly different to the organoleptic results of itching reactions. The best treatment for adding catfish bone collagen to transparent solid soap was obtained in treatment P2 (4 grams of Catfish Bone Collagen) with organoleptic test parameters including color 7.20 (like), aroma 6.80 (like), foam 8.12 (very good). like), bad impression 7.00 (like), itching reaction 7.00 (like).
Pengaruh Formulasi Tepung Rumput Laut (Echeuma Cottonii) Dan Tepung Maizena Terhadap Sifat Kimia Sosis Ikan Tongkol (Euthynnus Affinis) Hardiana, Windi Amalia; Nugroho, Matheus
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 2 (2022): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i2.3685

Abstract

Generally, sausages are made from beef, chicken meat, and pork. But now fish sausages have been developed, which are sausages made from fish meat. Research has been conducted that aims to determine the effect of seaweed flour formulations on the chemical properties of cob fish sausages (Euthynnus affinis) and find out the best treatment formulations. The method used in this study is quantitatively experimental and uses a Complete randomized design (RAL) with 2 treatment factors The treatment applied is the formulation of Cob Fish 200 g: Seaweed Flour 10 g: Cornstarch 45 g. Cob Fish 200 g: Seaweed Flour 25 g: Cornstarch 35 g. Cob Fish 200 g: Seaweed Flour 35 g: Cornstarch 20 g. Cob Fish 200 g: Seaweed Flour 40 g: Cornstarch 15 g. Cob Fish 200 g: Seaweed Flour 50 g: Cornstarch 5 g. The results of the cob fish sausage product were tested by water content analysis, and protein content All data were analyzed using the Homogeneity Test and then continued with the Normality and ANOVA tests. The results of the study showed that the formulation of seaweed flour and cornstarch was a significant effect on the chemical properties of cob fish sausages. The proportion of seaweed flour and cornstarch received by the panelists were (Cob Fish 200 g: Seaweed Flour 50 g: Cornstarch 5 g).
Pengaruh Penambahan Tepung Mocaf dan Tepung Maggot Black Soldier Fly (BSF) Pada Pakan Pelet Terhadap Pertumbuhan Ikan Lele (Clarias sp.) kiptiyah, mariatul; pamungkas, pictada putri; ernawati, ernawati
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 1 No. 2 (2022): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v1i2.3698

Abstract

Catfish (Clarias sp) is one of the freshwater fishery commodities that has superior value compared to other freshwater fish species, which have relatively fast growth, strong survival, and adaptability to their habitat. Feed is an important factor in fish farming. Mocaf flour is processed cassava flour that has been fermented and produced cassava flour. Black Soldier Fly (BSF) maggot larvae are omnivores (eating everything) such as fruit waste, vegetable waste, food scraps, bones, and meat, to animals that have become carrion. This study aims to determine the effect of mocaf flour and BSF maggot flour on pellet feed on the growth of catfish (Clarias Sp.) and to determine the best formulation between mocaf flour and BSF maggot flour on the growth of catfish (Clarias Sp.). The method used in this study was Completely Randomized Design (CRD) with 3 treatments and repeated 3 times. The results of the feed will be tested with variance using ANOVA at a 95% confidence interval and further tested using the Tuckey test and the de Garmo effectiveness index. Results Mocaf flour gives a good effect when mixed with maggot flour. A good percentage of feed in a mixture of mocaf flour and maggot flour is found in P1 treatment, namely by mixing 25% mocaf flour + 75% maggot flour produces an efficient feed composition and is used to grow in length and weight of catfish.
Tepung Daun Lamtoro (Leucaena leucochepala) Pada Pakan Terhadap Performa Pertumbuhan Ikan Nilem (Osteochilus hasselti) Marnani, Sri; Pramono, Taufik Budhi; Rakhma, Yulia Nur
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 1 (2023): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i1.4169

Abstract

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Pengaruh Pemberian Minyak Cengkeh (Syzygium aromaticum) Terhadap Kelulushidupan (Survival rate) Ikan Lele Dumbo (Clarias gariepinus) dalam Transportasi Sistem Basah Krisna A, Tangguh Danang; Rahmaningsih, Sri; Zainuddin, Muhammad
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 1 (2023): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i1.4207

Abstract

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Identifikasi Kandungan Boraks pada Ikan Asin di Pasar Wilayah Kabupaten Pasuruan Ramadhani, Jatmiko; Pamungkas, Pinctada Putri; Ernawati
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 1 (2023): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i1.4212

Abstract

Ikan asin merupakan proses pengawetan secara tradisional. Pengolahan ikan asin bertujuan untuk mengurangi kadar air dalam tubuh ikan. Proses pengawetan ini dilakukan agar ikan dapat bertahan lama. Meskipun telah dilakukan proses pengawetan, masih terdapat mikroorganisme pada ikan asin. Tak sedikit pembuat ikan asin yang menambahkan zat aditif berbahaya seperti boraks agar ikan asin lebih awet. Dikarenakan banyaknya pembuat ikan asin di wilayah Pasuruan, maka penulis tertarik untuk mengetahui ada atau tidaknya ikan asin mengandung boraks di wilayah pasuruan. Beberapa metode pengujian yang digunakan antara lain, uji boraks, dan uji kadar air. Hasil data dianalisis secara deskriptif dan diolah secara manual dengan memasukkan data ke dalam tabel deskriptif. Hasil pengujian menunjukkan bahwa dari lima pasar yang telah dilakukan penelitian, semua sampel ikan asin negatif mengandung boraks. Ikan asin memiliki kandungan air yang beragam. Dengan kadar air rata-rata tertinggi sebesar 10,60% berasal dari pasar Purwosari dan kadar air rata-rata terendah sebesar 6,33% berasal dari pasar Nguling.
Pengaruh Lama Pengeringan terhadap Karakteristik dan Organoleptik Mie Ikan Lele (Clarias gariepinus) Izzuddin, Muhammad; Ernawati; Roisatul Ainiyah
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 2 (2023): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i2.4214

Abstract

Mie merupakan produk makanan yang sangat populer dan banyak dikonsumsi oleh masyarakat Indonesia maupun diluar negeri. Konsumsi mie di Indonesia tercatat sebagai yang terbesar kedua di dunia setelah negara Tiongkok/China. Jenis ikan yang sering digunakan sebagai bahan baku adalah ikan lele, Ikan lele (Clarias sp) merupakan ikan jenis konsumsi yang memiliki prospek cukup baik untuk dikembangkan, karena mudah untuk dibudidayakan dan tidak membutuhkan waktu yang lama, serta tahan dengan kondisi perairan yang buruk. Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik dan organoleptik mie ikan lele kering. Metode yang digunakan dalam penelitian ini adalah rancangan acak Lengkap (RAL) dengan 5 faktor perlakuan yaitu P1: 1 jam, P2: 1,5 jam, P3: 2 jam, P4: 2,5 jam, P5: 3 jam. Hasil produk mie ikan lele diuji dengan analisa kadar air, kadar abu dan uji organoleptik (warna, aroma, rasa, dan tekstur). Seluruh data dianalisa menggunakan ANOVA yang dilanjutkan dengan uji Friedman. Hasil penelitan kesukaan panelis terhadap indikator warna, rasa, aroma, dan tekstur berbeda – beda. Nilai paling tinggi berturut-turut untuk warna pada P2 yaitu 3,55 (suka), rasa P5 yaitu 4,05 (suka);, aroma P5 yaitu 3,9 (suka) ; dan tekstur berada pada P4 yaitu nilai 4 (suka). Pada uji kadar air diperoleh nilai paling rendah adalah P5 yaitu 5,40% dan kadar abu tertinggi P5 yaitu 2,73%. Produk mie kering masih memenuhi standar mutu SNI 01-2974-1992
Analisis Pertumbuhan Rumput Laut Caulerpa racemosa dengan Menggunakan Teknik Kantong Adam, Moh. Awaludin; Indarkasi, Raihul Husni; Lumbessy, Salnida Yuniarti; Kotta, Raismin
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 1 (2023): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i1.4222

Abstract

Rumput laut merupakan salah satu hasil laut yang telah menjadi komoditas ekspor unggulan di Indonesia. Salah satu jenis rumput laut yang potensial adalah anggur laut (C. racemosa). C. racemosa termasuk spesies yang belum dibudidayakan pada lingkungan terkontrol dan menggunakan metode teknik kantong. Penelitian ini bertujuan untuk menganalisa pengaruh perbedaan ukuran kantong pada pertumbuhan rumput laut C. racemosa yang dibudidayakan dengan teknik kantong. Metode yang digunakan pada penelitian ini adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 pengulangan. Kemudian data yang diperoleh diuji menggunakan uji Analysis of variance (ANOVA) dengan menggunakan aplikasi SPSS. Hasil penelitian pada panjang akhir, berat akhir, laju pertumbuhan spesifik dan tingkat ketahanan hidup rumput laut adalah tidak berbeda nyata. Dari hasil penelitian ini perlu dilakukan perlu dilakukan penelitian lanjutan terhadap nilai keraginan dari rumput laut yang dibudidayakan dengan menggunakan teknik kantong
Analisis Kompetensi, Kapabilitas, dan Budaya Kerja Partisipatif Masyarakat Adat Raja Petuanan Teluk Pattipi Terhadap Kinerja Blue Economy Ismail, R. Moh; Iba, Atarai; Rumagesan, Abdullah; Istiqomah, Titis
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 1 (2023): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i1.4236

Abstract

Teluk Pattipi merupakan wilayah distrik yang sekaligus menyimpan sejarah luhur adat istiadat, dan budaya masuknya peradaban Islam di Papua dibawah pemangku adat Raja Petuanan Teluk Pattipi. Sebagaimana namanya, maka kawasan ini terdiri dari 9 kampung yang seluruhnya berada di pesisir menghadap ke teluk yang menyimpan eksotika dan keberlimpahan sumber daya alam khas Papua. Penelitian bertujuan menguak potensi partisipatif kinerja ekonomi kreatif masyarakat adat raja petuanan Teluk Pattipi berdasarkan kompetensi, kapabilitas, dan budaya kerjanya. Penelitian dilaksanakan bulan Januari sampai dengan April 2023. Populasi penelitian adalah masyarakat adat pada distrik Teluk Pattipi, dan sampel yang diteliti adalah anggota masyarakat yang memiliki usaha produktif mengolah produk hasil kekayaan alam melalui produksi dan promosi pariwisata serta hal-hal yang terkait langsung. Metode analisis kombinasi kuantitatif menggunakan alat bantu statistik pada perangkat spss dan analisis kualitatif berjenjang menggunakan alat analisis shift share, webbed analysis diagram, dan fish bone diagram dengan pembobotan. Hasil analisis menunjukkan perlunya upaya konkret meningkatkan kapasitas kinerja dan membina masyarakat adat agar mampu membangun jejaring bisnis global yang seluas-luasnya.
Analisis biometri kepiting bakau (Scylla serrata) yang ditangkap dari hutan mangrove untuk mendukung kegiatan penggemukan kepiting bakau di Kabupaten Gresik Maulana, Andi Moh Roby; Armaansyah, Dimas; Safitri, Nur Maulida; Farikhah
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 2 No. 2 (2023): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v2i2.4261

Abstract

This study aims to analyze the biometry of mud crabs caught from mangrove forests to support the provision of kempongan for mud crab cultivators. The research was conducted in Pangkahwetan Village, Ujungpangkah District, Gresik Regency, using a descriptive method. Samples (n= 2,240) collected in the period March-July 2022 from local fishermen. The research variables were biometry, carapace width frequency distribution, condition factor (C), ratio of male and female crabs, and maturity level of mud crabs. Data were analyzed using Microsoft Excel 2013. The sex ratio of crabs caught per month was analyzed by t-test (α=5%). The results of this study obtained a higher male sex ratio (88%) compared to females (12%) in the period March - July, 2022. Mud crab maturity based on the frequency distribution of female crab carapace width was 23.8% (March) , 24.1% (April), 61.5% (June), and 45.8% (July) while male crabs 6.2% (March), 2.9% (April), 6.3% (June ), and 8.2% (July). Male crabs are dominated by thin conditions and female crabs are dominated by fat conditions. The male and female crabs were statistically significantly different. The different conditions between male and female crabs obtained in this study indicate the need for separate management between male and female crabs when used as kempongan in a crab fattening business.

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