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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 68 Documents
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Karakteristik Habitat Ikan Cupang Alam Endemik Betta Burdigala Di Perairan Dusun Tuing, Kabupaten Bangka Ramadani, Reza
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 2 (2024): Desember
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
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 2 (2024): Desember
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
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 3 No. 2 (2024): Desember
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
Evaluation of work ethic, motivation, competence, capability, and integrity of members of the seaweed cooperative (Gracilaria sp.) Agar Sentosa Makmur, Sidoarjo Regency Tryono, Agus; Istiqomah, Titis; Soedrijanto, Angky; Sudarmono, Heri
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 2 (2025): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/vdh7s029

Abstract

  The work behavior of seaweed cooperative members must demonstrate high performance. Seaweed, as one of the national strategic products being promoted by the Indonesian Government, must be able to compete as a high-quality export product in the global market. This study aims to evaluate the performance of seaweed cooperative members (Gracillaria sp.) in terms of developing work ethic, motivation, competence, capability, and integrity in seaweed cultivation in Sidoarjo Regency. A descriptive study using an empirical survey approach was conducted on members of the Agar Sentosa Makmur seaweed cooperative in Sidoarjo Regency. Data were collected through in-depth interviews. The interview results were weighted on a scale of 1-10 and analyzed using statistical tools to determine the correlation between the variables studied. The results showed that the cooperative members' capabilities in cultivation were high. This level of capability still needs to be balanced by improving their competence.            
Evaluasi kinerja pengelolaan sumber daya rumput laut (Gracilaria spp.) secara berkelanjutanDesa Devisa, Kupang, Kecamatan Jabon Kabupaten Sidoarjo Tryono, Agus; Soedrijanto, Angky; Mustofa; Istiqomah, Titis
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 2 (2025): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/zgjv9y05

Abstract

Manajemen usaha perikanan menjadi kebutuhan mendasar agar para pelaku usaha perikanan dapat tumbuh dan berkembang. Penelitian bertujuan membuka fakta empiris mengenai evaluasi kinerja kelompok petambak rumput laut desa devisa di Kupang, kecamatan Jabon kabupaten Sidoarjo dalam rangka mendorong penguatan budidaya rumput laut Gracilaria spp. Secara berkelanjutan. Penelitian deskriptif menggunakan pendekatan teknis analisis secara kombinasi kuantitatif dan kualitatif. Responden sebagai sumber data penelitian, ditetapkan secara sengaja berjumlah 141 orang. Data diperoleh melalui pengamatan mendalam disertai wawancara; hal mana hasil wawancara dikonversikan ke dalam nilai angka dengan menggunakan teknik pembobotan. Analisis data dilakukan berjenjang untuk memperoleh gambaran ilmiah berbagai faktor internal dan eksternal yang berpengaruh terhadap evaluasi kinerja pengelolaan sumber daya rumput laut. Hasil penelitian menekankan pentingnya pembentukan dan penguatan kinerja kelompok petambak ke dalam bentuk organisasi yang dapat mewadahi anggotanya dalam suatu tatanan pekerjaan yang profesional agar usaha rumput laut terus tumbuh dan berkembang.
Akselarasi perbaikan mutu pengolahan rumput laut (Gracilaria verrucosa) berbasis kinerja mandiri pembudidaya di Kecamatan Jabon, Kabupaten Sidoarjo Soedrijanto, Angky; Tryono, Agus; Mustofa
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 2 (2025): Desember
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/gahham68

Abstract

Budidaya rumput laut (Gracillaria sp.) di kecamatan Jabon dilakukan oleh pembudidaya yang memiliki lahan di sekitar muara kali Porong, yang sarat dengan ancaman pencemaran. Penelitian bertujuan mengukur peluang akselarasi perbaikan mutu hasil olahan rumput laut melalui kinerja mandiri dari para pembudidaya. Penelitian deskiptif menggunakan pendekatan kombinasi kualitatif dan kuantitatif. Data diperoleh dari konversi informasi hasil survei, menggunakan teknik pembobotan. Responden ditentukan secara sengaja sebanyak 122 orang, memiliki sejumlah syarat antara lain pengalaman, pengetahuan, dan keterlibatan langsung dalam budidaya hingga pasca panen rumput laut lebih dari 3 tahun. Analisis data berjenjang menggunakan teknik kesenjangan yang ditampilkan dalam jaring laba-laba; serta uji korelasi dan koefisien determinasi. Hasil penelitian menunjukkan bahwa penting bagi pembudidaya untuk menyamakan preferensi dengan kalangan pembeli dan pabrik pengolahan rumput laut bahwa kadar air dan kebersihan rumput laut adalah ukuran awal yang penting untuk menilai mutu rumput laut. Selain itu, para pembudidaya sangat perlu menambahkan beberapa variabel prediktor lainnya sebagai dasar penilaian dan pertimbangan untuk semakin meningkatkan kemandirian upaya memperoleh mutu yang semakin baik. Hal ini tentunya berkaitan sangat erat dengan upaya meningkatnya harga penawaran dari pembeli dan pabrik pengolahan rumput laut, sehingga keuntungan produksi yang dapat diperoleh lebih besar.
Diversifikasi produk olahan ikan lele (Clarias sp.) berbasis zero waste di UMKM Suole (Sukorejo olahan lele) Andriani, Nani; Sholiha, Illiyatus; Ikerismawati, Senja
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 1 (2025): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/c0qvc251

Abstract

African catfish (Clarias sp.) is an aquaculture commodity with considerable potential to support food security and community economic development. However, its utilization is still predominantly limited to fresh fish products with relatively low added value. This study aimed to describe the diversification of processed African catfish products based on the zero waste concept at UMKM SUOLE (Sukorejo Olahan Lele) and to identify the potential for increasing added value through the utilization of all parts of the fish. The research employed a qualitative descriptive method with a case study approach, using observation, interviews, and direct involvement in the production process. The results showed that UMKM SUOLE has developed various processed African catfish products, including shredded catfish, catfish bone sticks, catfish skin crackers, catfish nuggets, and catfish dim sum. This product diversification enables the optimal utilization of catfish meat, bones, and skin, thereby supporting the implementation of the zero waste concept. Processing African catfish into value-added products not only extends shelf life and increases product market value but also has the potential to enhance UMKM income and reduce fisheries processing waste. Therefore, zero waste-based diversification of processed African catfish products can serve as a sustainable and competitive development strategy for fisheries-based UMKMs.
Rantai Proses Pemfilletan dan Pembekuan Fillet Ikan Kakap Merah (Lutjanus malabaricus) dengan Perlakuan Karbon Monoksida di PT Inti Luhur Fuja Abadi Fauzi, Ahmad; Ainiyah, Roisatul; Izzah, Nikmatul
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 1 (2025): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/h35dwn21

Abstract

Red snapper (Lutjanus malabaricus) is a high-value fisheries commodity commonly marketed in the form of frozen fillets. To maintain product quality during processing and distribution, appropriate handling practices are required, including the application of carbon monoxide (CO) treatment. This study aimed to describe the processing chain of filleting and freezing red snapper fillet products with CO treatment at PT Inti Luhur Fuja Abadi, Beji, Pasuruan, East Java, Indonesia. A qualitative descriptive method with a case study approach was employed through direct observation, interviews, and involvement in the production process. The results showed that the processing chain consisted of raw material reception, dressing, washing, filleting, carbon monoxide treatment, freezing, packaging, and frozen storage. The application of CO treatment contributed to maintaining fillet color and appearance during frozen storage, while freezing slowed down quality deterioration. Therefore, the implementation of a controlled and standardized processing chain plays an important role in ensuring the quality and competitiveness of red snapper fillet products.

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