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Redaksi Jurnal Perikanan Universitas Mataram Program Studi Budidaya Perairan Jl. Pendidikan No. 37 Mataram, 83125
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INDONESIA
Jurnal Perikanan
Published by Universitas Mataram
ISSN : 23026049     EISSN : 26570629     DOI : 10.29303/jp.v14i3.925
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal ini memuat artikel yang berhubungan dengan hasil penelitian di bidang perikanan dan ilmu kelautan yang meliputi 1. teknologi penyediaan pakan buatan 2. rekayasa akuakultur 3. teknologi pembenihan dan pembesaran ikan 4. rekayasa genetik 5. teknologi pengendalian hama dan penyakit ikan 6. teknologi budidaya pakan alami 7. manajemen sumberdaya perairan 8. teknologi hasil perikanan 9. teknologi perikanan tangkap 10. ilmu dan teknologi kelautan 11. agribisnis perikanan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 872 Documents
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Kepadatan, Diameter, Laju Pertumbuhan, Klorofil A dan Lipid Chlorella Vulgaris Pada Fermentasi Tauge Kacang Hijau (Phaseolus radiatus) Luthfiana Aprilianita Sari; Tasya Salsabila Aurelia; Daniel Januar Chrisrendra; Viva Ichmaha; Syifania Hanifah Samara; Sulastri Arsad; Nadira Musa
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.917

Abstract

Saluran Distribusi Hasil Tangakapan Ikan Kuniran (Upeneus sulphureus) di Pangkalan Pendaratan Ikan Desa Banyusangka Kecamatan Tanjung Bumi Kabupaten Bangkalan Madura Muhammad Harris Akhyar; Didik Trisbiantoro
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.921

Abstract

This research was conducted at Banyusangka Village TPI with the object of research on fish distribution, namely from fishermen, collecting traders, retailers. Data analysis in this research are: non-fixed cost, production cost, marketing margin analysis, profit percentage, marketing cost share, profit share, marketing margin distribution. The results showed that the age level of fishermen was 36-45 years old with a percentage of 45%. The average length of experience of fishermen is 9 to 13 years as a fisherman. The average profit per year is IDR 89,288,571 and profit per month is IDR 3,922,591, large traders are IDR 94,171,667 and profit per month is IDR 7,847,639. Small traders IDR.27,314,267 and profit per month IDR. 2.276.189. Analysis of the marketing margin of Rp.2000, the profit received by fishermen is 1.2%, the marketing cost is IDR.326,883 per month, the distribution of the marketing margin of fish traders is IDR.23,027.
PENGARUH FAKTOR-FAKTOR OSEANOGRAFI TERHADAP HASIL TANGKAPAN SERO DI PULAU KARAMPUANG KAB. MAMUJU SULAWESI BARAT Arwin Rawin; Muhammad Ardiansyah
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.922

Abstract

Sero is a type of fishing gear whose operation is carried out around coastal waters, is permanent, and has the role of trapping fish that have territorial areas around the coast or fish that migrate towards the coast. The oceanographic conditions of a body of water can be used to indicate fishing areas for certain types of fish. This research aims to determine the influence of oceanographic factors (temperature, salinity, currents, and tides) on sero catches on Karampuang Island, Mamuju Regency, West Sulawesi. The research was carried out in June-July 2023 on Karampuang Island, District. Mamuju, West Sulawesi. This method uses a field survey method, namely measuring temperature, salinity, tides, and currents. The results of this study indicate that the influence of oceanographic parameters on the total sero catches yield together with the independent variables (X) does not have a significant impact on the sero catches yield (Y). Individually (partially), the variable with a negative value, the temperature on serocatch but not substantial.
ANALISIS PENERAPAN GOOD MANUFACTURING PRACTICES (GMP): STUDI KASUS DI DUA INDUSTRI PEMBEKUAN IKAN DI DENPASAR BALI Resti Nurmala Dewi; Ni Putu Ayu Dyah Muncani; Ni Putu Dinda Krisna Putri
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.925

Abstract

One of the quality control systems that is crucial to establish for fisheries products is good manufacturing practices (GMP). Nonetheless, a number of fisheries processing sectors, including the seafood freezing sector, continue to have multiple GMP deviations. Therefore, the purpose of this study is to examine how GMP is being applied to two fish freezing companies that process sea bass (Lates calcarifer) and tuna (Thunnus albacares) in Denpasar, Bali. Using the gap analysis approach based on Minister of Industry Regulation Number 75 of 2010 concerning GMP, this research was conducted for three months (January – March 2022). The methods used for gathering data were focus groups discussion (FGD), observations, and interviews with managers, supervisors, and quality control (QC). From the research results, it was found that the implementation of GMP in the two fish freezing industries had met the criteria based on applicable regulations with a conformity percentage of 97.70% (tuna) and 98.39% (sea bass). As for the 18 GMP aspects, there are several deviations that occur in tuna freezing factories (6 aspects) and sea bass (4 aspects). Thus, improvements need to be made to aspects of buildings, sanitation facilities, process supervision, laboratories, employees as well as maintenance and sanitation based on the technical and managerial recommendations provided.
Penggunaan Larutan Fermentasi Kulit Singkong dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba Pada Penyimpanan Suhu Rendah Shally Auliyatul Hakim; Evi Liviawaty; Subiyanto Subiyanto; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.928

Abstract

This research was conducted to analyze the best salt concentration in the cassava peel fermentation solution to extend the shelf life of red tilapia fillets based on the number of microbes during low temperature storage (5°-10°C). Soaking red tilapia fillets using fermented cassava peel solution with various added salt concentrations consisting of 4 treatments, namely 0% (control), 2%, 3% and 4%, soaking for 30 minutes for each fillet according to the treatment. The parameters observed were the number of bacterial colonies and the degree of acidity (pH), each parameter was carried out in duplicate. For concentrations of 0%, observations were made on days 1, 3, 6, 7, 8, 9, while for concentrations of 2%, 3% and 4%, observations were made on days 1, 4, 7, 8, 9, 10, 11 and 12. The results of the study showed that soaking red tilapia filets using fermented cassava skin solution, namely adding 3% salt concentration, had the best effect on shelf life during low temperature storage with an acceptance limit of up to the 11th day with TPC value is 2,5 x 106 and a pH value is 6,5.
Analisis Catch Per Unit Effort (CPUE) dan Maximum Sustainable Yield (MSY) Ikan Layang (Decapterus sp) Yang Didaratkan di Pelabuhan Perikanan Samudera (PPS) Kendari windhi mulia; Andi Irwan Nur; Utama Kurnia Pangerang
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.931

Abstract

The Banda Sea is one of the most fertile and potential waters in the field of fisheries and the largest fishing area in Indonesia.  This study aims to analyze the CPUE and MSY of indian scad from 2016-2022 (last 7 years). The value of Catch per Unit Effort (CPUE) fluctuated from 2016-2022. The highest purse seine equivalent CPUE value in 2018 was 4,562 kg/trip and the lowest in 2021 was 2,573 kg/trip. Based on the Schaefer model, the optimum fishing effort value is 3,382 trips per year and the maximum sustainable catch value is 7,936,016 kg per year. From this value, it indicates that the indian scad landed at PPS Kendari is underfished because it has not reached its sustainable potential
WELFARE OF THE FISHERMEN COMMUNITY OF SOUTH TABULO VILLAGE, MANANGGU DISTRICT, BOALEMO REGENCY, GORONTALO Zhulmaydin Chairil Fachrussyah; Fikriyan Mahmud; Nuralim Pasisingi
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.936

Abstract

South Tabulo Village is one of the coastal areas of Gorontalo where most of the community are fishermen. This research aimed to determine the level of welfare of fishermen in South Tabulo Village, Mananggu District, Boalemo Regency, using Fisherman Exchange Rates (NTN) and modified Central Statistics Agency (BPS) indicators. The research was carried out from July to September 2022. Structured interviews were conducted with 46 respondents. The data obtained was analyzed quantitatively descriptively using two approaches, namely NTN and modification of welfare indicators according to BPS. The results of the research show that based on the NTN analysis, the fishing community in South Tabulo Village, Mananggu District, Boalemo Regency, has a fairly good level of welfare and the potential to save for non-primary needs with a score of 132. Based on the modified BPS welfare indicator, the fishing community is at a medium welfare level with a score of 2.6.
HEDONIC QUALITY OF SEMPRONG CAKE FROM VARIOUS LEVELS OF CATFISH FLOUR ADDITION Halyda Aulia Wildah; Junianto Junianto; Ine Maulina; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.940

Abstract

Diversification of processed fisheries is very important to attract the interest of the Indonesian people who still have low consumption of fish. The addition of catfish meat flour to semprong cake is expected to increase the nutritional value and attract consumer attention. The aim of this research was to determine the level of addition of catfish meat flour to semprong cakes as the product most preferred by panelists based on hedonic quality which includes aspects of appearance, aroma, texture and taste. This research used an experimental method with four treatments adding catfish meat flour at 0%, 12.5%, 15% and 17.5%.  Data analysis using tests friedman, multiple comparison and Bayes. The results of the research showed that the level of addition of catfish meat flour of 15% was the most preferred addition in terms of appearance with a mean value of 8.7 (like), aroma 7.7 (like), and taste 7 (like), while the addition was 12%. was the most liked addition in terms of texture with a mean value of 7.2 (like). It was concluded that the addition of 15% was the most preferred treatment in terms of appearance, aroma and taste and the addition of 12.5% was the most preferred treatment in terms of texture.
Analisis Ukuran Mata Pancing Terhadap Hasil Tangkapan Ikan Demersal pada Rawai Dasar (Bottom Longline) di Perairan Pulau Aceh Syahrul Rivana; Heri Triyono; Maman Hermawan; Abdul Qadir Jailani
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.941

Abstract

Demersal fish have an important role in the fishing industry in Indonesia due to their high economic value and important role in aquatic ecosystems. Bottom longline gear is a very effective fishing gear for catching demersal fish. The purpose of this study was to examine the effect of different fishing line sizes on demersal fish catches. This research was conducted from November 2023 to December 2023 in the waters of Aceh Island. The method used was experimental fishing, namely by conducting fishing operations directly in the demersal fishing area. The study showed that the fish catch consisted of five families and sixteen species of demersal fish with a total of 173 fish with an overall weight of 171.2 kg. Catches based on line size showed: line number 5 caught 24 fish weighing 47.1 kg, line number 6 caught 39 fish weighing 59.5 kg, line number 7 caught 50 fish weighing 33 kg, and line number 8 caught 60 fish weighing 31.6 kg. Data analysis tests showed that line size significantly affected the total weight of the catch (Fcount = 3.36 > Ftable = 2.96), meaning that variations in line sizes 5, 6, 7, and 8 had an effect on catch, with line number 6 providing the heaviest catch compared to other sizes.
KARAKTERISTIK ORGANOLEPTIK PEDA KEMBUNG RENDAH GARAM SELAMA PENGENDALIAN LINGKUNGAN DENGAN PENGGUNAAN KADAR GARAM YANG BERBEDA Usman Lubis; Evi Liviawaty; Lantun Paradhita Dewanti; Rusky Intan Pratama
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.942

Abstract

Peda is one of the fermented products made through a spontaneous fermentation process, namely fermentation without starter bacteria. Environmental control is one of the important stages in peda fermentation because at this stage it requires the growth of fermentation bacteria originating from within the fish body. Salt is used during environmental control because salt can inhibit the growth of spoilage microbes and provide a suitable environment for fermentation microbes. The purpose of this study was to determine the use of appropriate salt levels to control the environment for the growth of fermentation bacteria so that the final product produced has uniform quality and the most favorable organoleptic characteristics. This research was conducted in December 2022 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science, Padjadjaran University. The method used in this research is an experimental method by controlling the fermentation environment for 7 days consisting of six treatments, namely using salt in levels of 0%, 15%, 20%, 25%, 30%, and 35%, with observations made on day 1 to day 7, organoleptic tests were conducted by 15 semi trained panelists. The results of the organoleptic test were analyzed using non-parametric statistics with the Friedman test, if there is a significant difference then a further test of multiple comparison is carried out and the Bayes test is carried out for decision making. The results showed that the best treatment was the treatment using 20% salt content for 7 days with a pH value of 6.3; moisture content of 61.5%; salt content of 11.79% with a median characteristic value of appearance 5, aroma 7, texture 5, and taste 7 which was the most preferred treatment by panelists.

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