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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 796 Documents
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INTEGRATING SWOT AND AHP IN A PARTICIPATORY STRATEGY FOR DISSEMINATING FISHERIES PRODUCTIVITY INFORMATION IN SEGARA ANAKAN LAGOON, CILACAP REGENCY Dewi, Rose; Hilmi, Endang; Putera, I Gede Suweda Anggana
Jurnal Perikanan Unram 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 Parmi, Handri Jurya; Aini, Muslihuddin
Jurnal Perikanan Unram 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

Penelitian ini bertujuan untuk menganalisis pengaruh penerapan Sistem Monitoring danKontrol Kualitas Air (SIMORIKA) terhadap peningkatan produktivitas budidaya udangVaname di Desa Sukadana, Kabupaten Lombok Utara. SIMORIKA merupakan inovasiberbasis teknologi yang memungkinkan petambak melakukan pemantauan kualitas air secarareal-time, sehingga keputusan budidaya dapat dilakukan secara cepat dan tepat. Metodepenelitian yang digunakan adalah pendekatan kuantitatif dengan desain pra-eksperimenmenggunakan model one-group pretest-posttest. Hasil penelitian menunjukkan bahwa setelahpenerapan SIMORIKA, terjadi peningkatan signifikan pada produktivitas udang Vaname, yangdiukur dari tingkat kelangsungan hidup (SR), bobot panen, dan efisiensi pakan. Temuan inimenunjukkan bahwa teknologi monitoring seperti SIMORIKA memiliki potensi besar dalammendukung keberlanjutan dan efisiensi sektor perikanan budidaya.
Penambahan Tepung Ikan Cakalang Sebagai Sumber Protein Pada Tingkat Kesukaan Tortilla Chips Firdaus, Nur Aini Azhar; Rostini, Iis; Arief, R. Mochamad Candra Wirawan; Pratama, Rusky Intan
Jurnal Perikanan Unram 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 Santoso, Hendi; Pujiyati, Sri; Hestirianoto, Totok; Jaya, Indra; Priatna, Asep
Jurnal Perikanan Unram 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 Astiyani, Wahyu Puji; Oktavian, Ganis; Febriani P., Vini Taru; Kristiana, Indra; Akbarurrasyid, Muhammad; Prama, Ega Aditya
Jurnal Perikanan Unram 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 Solihah, Rif'atus; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram 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

Kue semprit adalah salah satu kue kering yang banyak disukai oleh masyarakat karena memiliki rasa yang manis dan tekstur yang renyah. Inovasi dalam pengolahan kue semprit dapat dilakukan dengan menambahkan bahan pangan lain, salah satunya tepung daging ikan patin. Penambahan bahan tersebut diharapkan memberikan variasi rasa dan karakteristik sensori yang berbeda. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan tepung daging ikan patin terhadap tingkat kesukaan kue semprit, serta untuk menentukan persentase penambahan yang paling disukai. Metode yang digunakan dalam penelitian ini adalah metode eksperimental, dengan empat variasi perlakuan penambahan tepung daging ikan patin, yaitu: 0%, 2,5%, 5%, dan 7,5%. Parameter yang diamati dalam penelitian ini meliputi uji hedonik yang mencakup aspek warna, aroma, rasa, dan tekstur. Data hasil pengujian dianalisis menggunakan metode statistik non-parametrik, yaitu Uji Freidman. Berdasarkan hasil analisis, kue semprit dengan penambahan tepung daging ikan patin sebesar 5% memperoleh tingkat kesukaan tertinggi, dengan skor warna 7, aroma 9, tekstur 9, rasa 9, dan nilai alternatif 8,68. Berdasarkan hasil tersebut, disarankan penggunaan tepung daging ikan patin pada kisaran 2,5-5% dalam pembuatan kue semprit untuk mempertahankan daya terima konsumen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Sebagai Peningkat Protein Terhadap Tingkat Kesukaan Roti Bagelen Putri, Dinda Lestari; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram 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

Ikan patin merupakan sumber protein hewani yang potensial guna memperbaiki kandungan gizi dalam produk pangan, seperti roti bagelen yang diketahui memiliki kandungan protein relatif rendah. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung daging ikan patin terhadap karakteristik organoleptik roti bagelen serta menentukan perlakuan terbaik berdasarkan metode Bayes. Dalam penelitian ini diterapkan metode eksperimental dengan 4 perlakuan (0%; 2,5%; 5%; dan 7,5%) dan parameter yang diamati dalam riset ini yaitu kenampakan, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Friedman dan metode Bayes. Hasil penelitian menunjukkan bahwa penambahan tepung daging ikan patin berpengaruh nyata terhadap aroma dan rasa (p<0,05), namun tidak berpengaruh nyata terhadap kenampakan dan tekstur (p>0,05). Perlakuan terbaik diperoleh pada penambahan 5% tepung daging ikan patin yang menghasilkan nilai tingkat kesukaan tertinggi pada semua parameter yaitu kenampakan (8,0), aroma (7,9), rasa (8,4), dan tekstur (7,5). Hasil analisis menggunakan metode Bayes menunjukkan bahwa rasa memiliki bobot kriteria tertinggi yaitu 0,55 dalam menentukan daya terima panelis terhadap roti bagelen
Pengaruh Penambahan Tepung Daging Ikan Patin (Pangasius hypophthalmus) Terhadap Tingkat Kesukaan Kulit Macaron Rahayu, Wanda Sri; Junianto, Junianto; Nurhayati, Atikah; Rostini, Iis
Jurnal Perikanan Unram 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 Mahfiroh, Ririn; Sahidu, Adriana Monica; Pujiastuti, Dwi Yuli
Jurnal Perikanan Unram 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

Limbah tulang ikan bandeng ialah produk sampingan dari industri perikanan yang belum termanfaatkan secara maksimal. Produk tersebut terdapat kandungan kalsium dan protein tinggi sehingga potensial diolah sebagai bahan fortifikasi pangan. Roti tawar sebagai makanan yang populer di masyarakat diketahui rendah akan kandungan kalsium. Penelitian ini bertujuan guna mengkaji pengaruh penambahan tepung tulang ikan bandeng terhadap karakteristik fisikokimia dan tingkat kesukaan konsumen pada roti tawar. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan lima tingkat konsentrasi fortifikasi, yakni 0%, 2,5%, 5%, 7,5%, dan 10%, masing-masing dengan empat kali ulangan. Parameter ujinya meliputi kadar air, protein, abu, dan kalsium, serta atribut tekstur seperti hardness, cohesiveness, springiness, dan chewiness, disertai uji hedonik pada warna, rasa, tekstur, dan aroma. Hasil menunjukkan bahwa fortifikasi tepung tulang ikan bandeng berpengaruh signifikan (p<0,05) terhadap sebagian besar parameter, kecuali warna. Peningkatan konsentrasi fortifikasi menyebabkan naiknya kadar protein, abu, dan kalsium, namun menurunkan kadar air dan beberapa parameter tekstur. Perlakuan terbaik diperoleh pada fortifikasi 5% (P2) berdasarkan analisis Bayes, dengan skor tertinggi pada seluruh parameter. Fortifikasi tepung tulang ikan bandeng sebesar 5% terbukti mampu memperkaya kandungan gizi roti tawar tanpa mengurangi tingkat kesukaan konsumen, serta menjadi upaya pemanfaatan limbah perikanan yang fungsional dan bernilai ekonomi.
Komposisi Jenis dan Indeks Keanekaragaman Ikan Kerapu (Serranidae) yang di Daratkan Pada Tempat Pelelangan Ikan Lewoleba Lasmi, Lasmi
Jurnal Perikanan Unram 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.

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