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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 1,091 Documents
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INTEGRATING SWOT AND AHP IN A PARTICIPATORY STRATEGY FOR DISSEMINATING FISHERIES PRODUCTIVITY INFORMATION IN SEGARA ANAKAN LAGOON, CILACAP REGENCY Rose Dewi; Endang Hilmi; I Gede Suweda Anggana Putera
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1624

Abstract

The Segara Anakan Lagoon (LSA) is a coastal region characterized by unique ecological features and a high level of biodiversity in its fishery resources. Functioning as the estuarine outlet of the Citanduy River Basin, the lagoon receives substantial freshwater inflow laden with high sediment loads. This natural dynamic, compounded by anthropogenic activities from surrounding communities, has led to ecological degradation manifested in declining water quality, reduction of the lagoon’s water body, and increased nutrient accumulation, which in turn triggers eutrophication. Consequently, the fishery resource potential has diminished, adversely affecting the welfare of local fishing communities, as evidenced by a growing trend of occupational shifts from fishing to farming. This community engagement study, grounded in scientific research, aims to mitigate the rate of ecological degradation while promoting behavioral transformation toward a conservation-oriented mindset as a strategic measure to enhance the livelihoods of fishers. The methodology encompasses the development of thematic maps based on in situ ecological analyses, a SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis to identify the strategic conditions of the LSA area, and the application of the Analytical Hierarchy Process (AHP) to establish solution prioritization. All quantitative data obtained were disseminated to the local community through Focus Group Discussions (FGDs). Community perception and participation were evaluated using structured questionnaires, with subsequent statistical analysis performed to test the validity and reliability of the instruments. Through this participatory approach, it is anticipated that information on high-potential fishery zones and viable ecological management solutions can be effectively communicated, thereby enhancing the adaptive capacity of coastal communities for sustainable resource governance.
Analisis Peningkatan Produktifitas Udang Vaname Melalui SIMORIKA di Desa Sukadana Lombok Utara Handri Jurya Parmi; Muslihuddin Aini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1630

Abstract

This study aims to analyze the effect of the implementation of the Water Quality Monitoring and Control System (SIMORIKA) on increasing the productivity of Vaname shrimp cultivation in Sukadana Village, North Lombok Regency. SIMORIKA is a technology-based innovation that allows farmers to monitor water quality in real-time, so that cultivation decisions can be made quickly and accurately. The research method used is a quantitative approach with a pre-experimental design using a one-group pretest-posttest model. The results showed that after the implementation of SIMORIKA, there was a significant increase in Vaname shrimp productivity, as measured by the survival rate (SR), harvest weight, and feed efficiency. These findings indicate that monitoring technology such as SIMORIKA has great potential in supporting the sustainability and efficiency of the aquaculture sector.
Penambahan Tepung Ikan Cakalang Sebagai Sumber Protein Pada Tingkat Kesukaan Tortilla Chips Nur Aini Azhar Firdaus; Iis Rostini; R. Mochamad Candra Wirawan Arief; Rusky Intan Pratama
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1638

Abstract

Innovations to increase protein content in tortilla chips can be achieved by adding skipjack tuna flour. This study aims to analyze the percentage of skipjack tuna flour addition in the production of tortilla chips that are most preferred by panelists and to analyze the proximate composition of the most preferred tortilla chips. This study was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, University of Padjadjaran, and the Laboratory of PT Saraswanti Indo Genetech in February 2025. The research method used was experimental with 4 treatments and 25 semi-trained panelists as replicates. The treatments involved adding skipjack tuna flour to tortilla chips at levels of 0%, 7.5%, 10%, and 12.5%. The parameters observed were organoleptic characteristics (appearance, aroma, texture, taste) and chemical characteristics (protein content, ash content, fat content, moisture content, and carbohydrate content). The data obtained will be analyzed using the Friedman test and Bayes' equation. The study concluded that the addition of 12.5% skipjack tuna flour was the most preferred treatment, with an average score of 6.28 for appearance, 7.64 for aroma, 8.04 for texture, and 8.84 for taste. The alternative value for the treatment with 12.5% skipjack tuna flour addition was 8.21. The proximate analysis results of the most preferred tortilla chip treatment showed a protein content of 7.56%, ash content of 1.82%, fat content of 20.67%, moisture content of 4.35%, and carbohydrate content of 65.60%.
Pengukuran Nilai Target Strength Ikan Lele (Clarias batrachus) Menggunakan Metode Hidroakustik SIMRAD EK15 Kondisi Terkontrol Hendi Santoso; Sri Pujiyati; Totok Hestirianoto; Indra Jaya; Asep Priatna
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1646

Abstract

Catfish (Clarias batrachus) is one of the main commodities in Indonesia's freshwater aquaculture industry. Accurate monitoring of fish growth and population is crucial to improving production efficiency and sustainability. Conventional methods such as physical weighing are often inefficient and may cause stress to the fish. Therefore, hydroacoustic technology offers a promising alternative due to its non-invasive nature and ability to provide real-time data. This study aims to estimate the Target Strength (TS) of catfish using hydroacoustic methods with a SIMRAD EK15 instrument under controlled environmental conditions. The measurements were conducted in a test tank where physical parameters such as temperature, salinity, and water clarity were maintained consistently to ensure reliable results. The experiment involved 13 catfish of various sizes, with body lengths ranging from 8.1 cm to 19.3 cm and weights from 4 to 37 grams. The measured TS values ranged from -64.81 dB to -59.89 dB. The results indicated a positive correlation between TS and both fish length and weight, suggesting that larger fish produced stronger acoustic backscatter signals. This study provides a valuable foundation for the application of hydroacoustic methods in catfish population surveys, both in controlled environments and natural waters. The findings can be adapted to support more efficient and sustainable fish farming practices through real-time, technology-based monitoring systems.
Perbandingan Kedalaman Berbeda Terhadap Pertumbuhan Rumput Laut (Euchema cottonii) Pada Metode Modifikasi Keramba Jaring Apung di Teluk Jepara Wahyu Puji Astiyani; Ganis Oktavian; Vini Taru Febriani P.; Indra Kristiana; Muhammad Akbarurrasyid; Ega Aditya Prama
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1650

Abstract

Seaweed farming is one of the most important aquaculture sectors in Indonesia, contributing significantly to the national economy. Among various species, Eucheuma cottonii is widely cultivated due to its high carrageenan content and industrial value. Optimizing environmental conditions, such as culturing depth, is crucial to improving growth performance and productivity. This study evaluated the effect of different culturing depths on the growth of E. cottonii using a modified floating net cage system in Jepara Bay. The experiment applied three depth treatments—25 cm (A), 45 cm (B), and 65 cm (C)—each with two replications. Seaweed growth was monitored over 49 days and assessed based on absolute weight and specific growth rate (SGR). Results showed that seaweed cultivated at 25 cm had the highest growth performance, with an absolute weight of 102.2 g and the highest SGR, whereas the lowest values were recorded at 65 cm. ANOVA analysis confirmed a significant effect of depth on growth (p < 0.05), supported by Duncan’s test indicating clear differences among treatments. Water quality parameters (temperature, salinity, pH, and dissolved oxygen) remained within optimal ranges, suggesting depth was the primary factor influencing growth. The findings highlight that shallower depths promote greater light penetration and photosynthetic efficiency, thus enhancing E. cottonii growth. A culturing depth of 25 cm is recommended for optimal productivity in similar cultivation systems.
Pengaruh Penambahan Tepung Daging Ikan Patin Terhadap Karakteristik Sensoris dan Tingkat Kesukaan Kue Semprit Rif'atus Solihah; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1656

Abstract

Spritz cookies are one of the most popular types of dry cookies, favored by many due to their sweet taste and crispy texture. Innovation in the processing of spritz cookies can be carried out by incorporating other food ingredients, one of which is striped catfish meat flour. The addition of this ingredient is expected to provide flavor variation and different sensory characteristics. This study aimed to determine the effect of adding striped catfish meat flour on the consumer acceptability of spritz cookies and to identify the most preferred percentage of addition. The research used an experimental method with four levels of striped catfish meat flour addition: 0%, 2.5%, 5%, and 7.5%. The observed parameters included hedonic tests color, aroma, taste, and texture. The data were analyzed using non-parametric statistical methods, namely the Friedman test. The results showed that spritz cookies with 5% striped catfish meat flour received the highest preference scores, with color at 7, aroma at 9, texture at 9, taste at 9, and an alternative value of 8.68. Based on these findings, it is recommended to use 2.5–5% striped catfish meat flour in spritz cookie production to maintain consumer acceptance.
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Dinda Lestari Putri; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1659

Abstract

Pangasius hypophthalmus is a potential source of animal protein to improve the nutritional content in food products, such as sweet crusty bread which is known to have relatively low protein content. This study aims to evaluate the effect of adding Pangasius hypophthalmus meat flour on the organoleptic characteristics of sweet crusty bread and to determine the best formulation based on the Bayes method. In thist study an experimental method was applied with 4 treatments (0%; 2,5%; 5%; 7,5%) and the parameters observed in this study are appearance, odor, taste, and texture. The data were analyzed using the Friedman test and the Bayes method. The results showed that the addition of Pangasius hypophthalmus fish meat flour had a significant effect on odor and taste (p<0,05), but did not have a significant effect on appearance and texture (p>0,05). The best formulation was obtained with the addition of 5% Pangasius hypophthalmus fish meat flour, resulting in the highest preference scores acoross all parameters: appearance (8.0), odor (7,9), taste (8,4), and texture (7,5). The analysis using the Bayes method showed that taste has the highest crierion weight of 0,55 in determining the panelists acceptance of sweet crusty bread.
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Wanda Sri Rahayu; Junianto Junianto; Atikah Nurhayati; Iis Rostini
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1662

Abstract

Striped catfish meat flour contains a valuable source of protein that can be utilized as an additive in the production of baked goods such as macaron shell. This study aims to determine the right amount of addition of striped catfish meat flour (Pangasius hypophthalmus) in making macaron shell so as to produce the most preferred product. This research was conducted from December 2024 to May 2025 at the Fishery Product Processing Technology Laboratory, Joint Building of Fisheries and Agriculture, Fishery Product Processing Laboratory, Building 2 FPIK Unpad, and Laboratory Services UPTD Testing and Application of Quality of Fishery Products Cirebon. The method used in this study is an experimental method, namely the manufacture of macaron shell which is given the addition of striped catfish meat flour with 4 different addition treatments (0%, 2.5%, 5% and 7.5%) with 25 semi trained panelists as replicates to determine the level of panelist preference for macaron shell.
Pengaruh Fortifikasi Tepung Tulang Ikan Bandeng (Chanos chanos) Terhadap Karakteristik Fisikokimia dan Daya Terima Roti Tawar Ririn Mahfiroh; Adriana Monica Sahidu; Dwi Yuli Pujiastuti
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1665

Abstract

Milkfish bone waste is a by product of the fisheries industry that has not been fully utilized, despite its high calcium and protein content, making it a potential ingredient for food fortification. Meanwhile, white bread, a widely consumed food in the community, is known to have low calcium content. This study aims to evaluate the effect of adding milkfish bone flour on the physicochemical characteristics and consumer acceptability of white bread. The research was conducted using a Completely Randomized Design (CRD) with five levels of fortification concentration: 0%, 2.5%, 5%, 7.5%, and 10%, each with four replications. The parameters analyzed included moisture, protein, ash, and calcium content, as well as texture attributes such as hardness, cohesiveness, springiness, and chewiness, along with hedonic tests for color, taste, texture, and aroma. The results showed that fortification with milkfish bone flour had a significant effect (p<0.05) on most parameters, except for color. Increasing the fortification concentration resulted in higher protein, ash, and calcium levels, while moisture content and certain texture parameters decreased. The best treatment was found at 5% fortification (P2), based on Bayes analysis, with the highest scores across all parameters. The addition of 5% milkfish bone flour was proven to enhance the nutritional content of white bread without reducing consumer acceptance, while also promoting the functional and economic utilization of fishery waste.
Komposisi Jenis dan Indeks Keanekaragaman Ikan Kerapu (Serranidae) yang di Daratkan Pada Tempat Pelelangan Ikan Lewoleba Lasmi Lasmi
Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1671

Abstract

Lembata Regency marine waters have a high level of biota diversity. The purpose of the study was to determine the species composition and diversity index of grouper (Serranidae). Data analysis was carried out by calculating the index value of species diversity, species evenness and species dominance. The results showed that the species composition landed at Lewoleba Fish Auction Site (TPI) was dominated by Cephalopholis boenak species at 10%, followed by Variola louti, Epinephelus ongus, Epinephelus fasciatus, and Cephalopholis miniata at 9%, then followed by Plectropomus leopardus, Epinephelus coeruleopunctatus, and Anyperodun leucogrammicus at 8%, followed by Plectropomus oligacanthus, Plectropomus areolatus, and Epinephelus macrospilos at 7%, followed by Cephalopholis sonnerati at 6%, and the last was Epinephelus undulosus at 3%. The diversity index (H') varied from 2.452 to 2.548. Based on the index value, the diversity index category is moderate (1 < H' < 3). The diversity index (E) varied from 0.956 to 0.993. Based on the index value, the evenness index category is high or evenly distributed. The dominance index (E) varies from 0.080 to 0.093. Based on the index value, the dominance index category is low or almost no dominance.

Page 78 of 110 | Total Record : 1091

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