cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Robet Perangin-angin
Contact Email
robert.peranginangin@gmail.com
Phone
+6285280618599
Journal Mail Official
semnaspkpkarawang@gmail.com
Editorial Address
Politeknik Kelautan dan Perikanan Karawang Jl. Lingkar Tanjungpura, Karawang Barat, Karawang, Jawa Barat
Location
Kab. karawang,
Jawa barat
INDONESIA
Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Published by Politeknik Kelautan dan Perikanan Karawang
ISSN : -     EISSN : 30893739     DOI : http://dx.doi.org/10.15578/voc_seminar
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
Proceedings of The Vocational Seminar on Marine & Inland Fisheries, merupakan wadah publikasi naskah-naskah yang diseminarkan pada kegiatan Vocational Seminar: Marine & Inland Fisheries yang diselenggarakan oleh Politeknik Kelautan dan Perikanan Karawang. Vocational Seminar ini merupakan forum pertemuan strategis bagi ilmuwan, peneliti, akademisi, praktisi, penyelenggara negara, profesional pelaku usaha tokoh masyarakat serta penggiat lembaga swadaya masyarakat. Vocational Seminar ini direncanakan menjadi kegiatan seminar tahunan, sebagai bentuk refleksi serta apresiasi atas hasil-hasil penelitian terapan sektor kemaritiman. Ruang lingkup makalah, meliputi: a) Perikanan tangkap berkelanjutan; b) Sosial Ekonomi Kelautan dan Perikanan; c) Sumberdaya dan jasa Kelautan Perikanan; d) Budidaya Perikanan berkelanjutan; e) Pengolahan hasil Perikanan; f) Bioteknologi Kelautan dan Perikanan; g) Kebijakan pengembangan Kelautan dan Perikanan; h) Mekanisasi Kelautan dan Perikanan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 73 Documents
 4   5   6   7   8 
KARAKTERISTIK FISIK DAN KIMIA SAUS FERMENTASI IKAN DENGAN PENAMBAHAN RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI PENGENTAL Maulid, Deden Yusman; Nusaibah, Nusaibah; Seftiani, Seftiani
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20722

Abstract

ABSTRAKIkan asin jambal roti merupakan makanan khas pangandaran yang populer dan terbuat dari ikan manyung yang difermentasi melalui proses pemberian garam dengan konsentrasi tinggi. Selama proses penggaraman, dihasilkan cairan yang keluar dari tubuh ikan dan diduga banyak mengandung protein sederhana seperti enzyme, pepton, dan asam amino. Limbah cair tersebut dimanfaatkan sebagai bahan pembuat saus. Untuk meningkatkan kekentalan, saus tersebut ditambahkan rumput laut. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia saus ikan fermentasi yang ditambahkan rumput laut. Terdapat empat perlakuan yaitu P0: tanpa penambahan rumput laut; P1 dengan penambahan 5 gr rumput laut; P2 dengan penambahan 10 gr rumput laut; dan P3 dengan penambahan 15 gr rumput laut. Parameter yang diujikan diantaranya Adalah: kadar air, total padatan terlarut, dan Tingkat kesukaan panelis (Uji Hedonik). Hasil pengamatan untuk kadar air P1 memberikan hasil kadar air yang paling kecil (terbaik) yaitu 81,84% dan sesuai dengan SNI 01-2976-2006. Total padatan terlarut terbaik diberikan oleh perlakuan P1 yaitu 14,26%. Hasil uji hedonic menunjukkan  bahwa  tidak  ada  perbedaan  yang  nyata    (significant)  penambahan  rumput  laut  terhadapa saus ikan fermentasi. Berdasarkan hasil pengamatan tersebut, perlakuan P1 (penambahan rumput laut 5% kepada  saus  ikan  fermentasi)  memberikan  hasil  terbaik  berdasarkan  sifat  fisik  dan  kimia  saus  tersebut.
APPLICATION OF 3D PHOTOGRAMMETRY TECHNIQUES AND ACCURACY EVALUATION IN MEASURING CORAL REEF VOLUME IN THE NORTHERN WATERS OF TUNDA ISLAND Wardono, Suko; Athaillah, Ibnu; Handayani, Endy; Rosalina, Dwi; Rizkiah, Riza
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20769

Abstract

This study explores the application of underwater 3D photogrammetry and accuracyevaluation in measuring coral reef volume in the northern waters of Tunda Island. The global decline in coral populations—due to environmental stressors such as rising sea temperatures, predation, and destructive human activities— necessitates accurate and non-destructive monitoring methods. 3D photogrammetry allows digital recording of coral shapes in three dimensions by processing underwater images using Agisoft Metashape and analyzing volume through MeshLab. The research focuses on three coral growth forms: branching, massive, and foliose, using varying numbers of photos (50, 100, 150, 200, and 250) to assess their impact on model accuracy. Results indicate that while more photos generally improve accuracy, this relationship is not always linear. For example, foliose corals showed a slight decrease in accuracy at 250 photos due to increased error points. Volume values remained relatively consistent despite accuracy variations. Several factors influenced reconstruction accuracy, including light conditions, water turbidity, current velocity, and camera positioning. Among all photo counts, 150 photos emerged as the most ideal—offering high accuracy with significant efficiency in data acquisition, storage, and processing time. This optimal balance makes it suitable for repeated monitoring efforts. In conclusion, this study demonstrates that underwater 3D photogrammetry is a practical and effective method for coral growth assessment. It supports the development of sustainable coral reef monitoring techniques that provide detailed, repeatable, and non-invasive data, crucial for marine conservation efforts.
“CRISWEED” AS AN INNOVATIVE SEAWEED BASED HEALTHY SNACK TO PROMOTE NATIONAL FOOD DIVERSIFICATION AND SECURITY Siregar, Fikri Al-Khair; Sumartini, Sumartini; Hutagalung, Ghina Amirah Yahri; Rahmawati, Fanny; Khairani, Hilda; Simanjuntak, Dimas Adryan
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20740

Abstract

Seaweed (Eucheuma cottoni) is known as a nutrient rich food source, containing fiber, vitamins, minerals and antioxidant compounds beneficial for health. Based on this assessing its business potential and consumer responses. The research involved a survey of 107 respondents to map market interest, followwd by a hedonic test through trial and error of five different product formulations to determine the best taste. Product quality analysis included proximate testing, texture analysis and hedonic evaluation. In addition, the business aspect was assessed through SWOT analysis, cost calculation, profit loss estimation, break even point (BEP) and R/C ratio. The results showed that Crisweed received positive acceptance as a natural and healthier snack alternative. Among the five formulations, Formula 3 received the highest hedonic score (8.27±0.18). Financially, the business was deemed feasible with an R/C Ratio of 1.15, an estimated annual net profit of approximately Rp. 12,011,543, and a BEP of 5,320 unit per year. SWOT analysis placed the bussines in Quadrant II, indicating the need for a diversification strategy to strengthen its position and expand market reach. Overall, Crisweed shows strong potential to be developed as an innovative and commercially valuable healthy snack.
DIVERSIFICATION OF PROCESSING AND UNTILIZATION OF TUNA SKIN THUNNUS SP. IN DENPASAR BALI Dewi, Niswa Kamila; Farida, Iftachul
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20729

Abstract

Fishery products are perishable foodstuffs, requiring proper handling to maintain their quality until they reach consumers. The application of fishery processing technology plays a crucial role in extending shelf life, maintaining quality, and supporting food diversication efforts. Furthermore, these technological developments have a positive impact on improving the welfare and income of communities dependent on the fisheries sector. Diversifying processed fish products is one way to demonstrate to the public that fish can be enjoyed not only fried, grilled, or cooked whole, but also into a varienty of more attractive, modern, and nutritious dishes. Overall, processing and diversification of fishery products is a crucial strategy for increasing added value, expanding markets, and supporting the sustainability of fisheries businesses.
ESTIMATED CARBON STOCK IN MANGROVE VEGETATION ON TUNDA ISLAND, SERANG REGENCY, BANTEN PROVINCE Wardono, Suko; Widayanti, Dhiya Artika; Ismail, R. Moh; Rosalina, Dwi; Rizkiah, Riza
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20765

Abstract

Tunda Island in Serang Regency, Banten Province, hosts a mangrove ecosystem with significant carbon storage potential, yet remains underutilized in climate mitigation efforts. This study aims to estimate the carbon stock of mangrove vegetation, focusing on leaf and branch components using both destructive and non-destructive methods. Samples were collected from six stations using line transect and 10×10 meter plot techniques. The identified mangrove species included Rhizophora apiculata, Rhizophora stylosa, Avicennia marina, Avicennia officinalis, and Bruguiera gymnorrhiza. Results showed estimated biomass ranging from 0.001757 to 0.024657 tons/ha, while carbon stock in leaves and branches ranged from 0.01197–0.01791 tons/ha and 0.02559–0.04184 tons/ha, respectively. Variations in carbon stock were influenced by dominant species, vegetation density, tree diameter (DBH), and environmental factors. The relatively low carbon values suggest that the mangrove ecosystem in Tunda Island is still in a developing phase. This highlights the need for sustainable conservation and rehabilitation efforts. The findings serve as a scientific foundation for coastal ecosystem management and blue carbon strategies in mitigating climate change.
ANALYSIS OF PROCESSING FEASIBILITY CERTIFICATE STANDARDS AND THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AND SANITATION STANDARD OPERATING PROCEDURES (SSOP) IN QINA MILKFOOD SMES IN SEMARANG, CENTRAL JAVA Ningsih, Trisna; Panjaitan, Pola Sabar Tomohon; Soeharso, Agusta Putri Balqis Linda; Al Ghifari, Abidzar
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20736

Abstract

The Processing Feasibility Certificate (SKP) standard plays a crucial role in ensuring a production system that is safe, hygienic, and of high quality, particularly in small-scale fish processing enterprises. UMKM Bandeng Qina in Semarang, is one such business unit that has implemented the SKP system by adopting the principles of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The analysis was conducted on all processing feasibility components, with emphasis on key aspects including building conditions, sanitation facilities, personal hygiene, documentation, and quality control systems. The results indicate that most GMP and SSOP aspects have been properly implemented, enabling UMKM Bandeng Qina to be deemed eligible to conduct bandeng presto production activities and to obtain an SKP rating of B (Good). Out of the 17 assessed clauses, 7 were identified as non-conformities, consisting of 4 minor, 2 major, and 1 serious finding. Therefore, corrective actions are required in several areas, including facility structure, equipment arrangement and maintenance, wastewater treatment systems, product-contact tools and utensils, employee facilities, and worker hygiene and health practices. The implementation of SKP has demonstrated a positive impact on improving product quality, food safety, and consumer confidence in processed milkfish products. Continued supervision and strengthening of the quality management system are necessary to ensure that processing feasibility standards are consistently maintained.
PENGOLAHAN TUNA LOIN MASAK BEKU PADA PENDEKATAN MUTU DAN PERFORMA PRODUKTIVITAS DI PT. XYZ, PELABUHAN NIZAM ZACHMAN, MUARA BARU, JAKARTA UTARA Sihombing, Dahlia Srirejeki; Hadiwinata, Bagus; Sirait, Jaulim; Sumandiarsa, I Ketut
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20724

Abstract

Penelitian ini dilakukan untuk mengevaluasi penerapan rantai dingin, kualitas bahan baku dan produk akhir, kelayakan dasar proses pengolahan, serta tingkat produktivitas tenaga kerja pada tahap skinning dan loining. Hasilnya menunjukkan bahwa proses pengolahan telah menerapkan sistem rantai dingin secara konsisten. Suhu inti bahan baku saat penerimaan tercatat sebesar -18,15°C, suhu saat thawing -4,08°C, suhu rata-rata pada proses cooking 66,52°C, dan suhu penyimpanan produk akhir -18,23°C. Pengujian mutu organoleptik terhadap bahan baku dan produk akhir masing-masing memperoleh nilai 8. Hasil analisis mikrobiologi bahan baku menunjukkan nilai ALT sebesar 3,2×10³ kol/g, Coliform <3 APM/g, E. coli <3 APM/g, serta Salmonella negatif. Sementara itu, produk akhir memiliki nilai ALT 4,52×10³ kol/g, Coliform <3 APM/g, E. coli <3 APM/g, dan Salmonella juga negatif. Kadar histamin pada bahan baku tercatat sebesar 2,2 ppm dan meningkat menjadi 3,48 ppm pada produk akhir. Penerapan GMP, SSOP, dan SKP menunjukkan adanya beberapa ketidaksesuaian, baik minor maupun mayor, namun masih dapat diperbaiki melalui tindakan korektif
The Conservation Management Model For Mangrove Forest Management And Ecotourism On Wangi-Wangi Island, Wakatobi, Indonesia: A Moderated-Mediation Approach Involving Community Empowerment And Institutional-Motivational Barriers Sahari, Sariamin; RUMPA, ARHAM; FERLIN, AKHMATUL; ADMAJA, ALFI KUSUMA; ASUHADI, SUNARWAN; Musrianton, Muhammad; ISMAN, KHAIRUDIN; MANSYUR, LA ODE; NORMAYASARI, NORMAYASARI; Ikhsan, Nur; NASRUN, NASRUN; HARUDIN, HARUDIN; JABBAR, MEUTHIA AULA
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20776

Abstract

The management of mangrove conservation and ecotourism on Wangi-Wangi Island in Wakatobi employs a Moderated-Mediation approach using Partial Least Squares-Structural Equation Modeling (PLS-SEM) to understand the complex mechanisms between conservation and ecotourism efforts, community empowerment, and the sustainability of ecotourism. This study also examines the moderating role of institutional barriers and motivation. Mangrove ecosystems are threatened by anthropogenic factors and the lack of management institutions, particularly in Wakatobi, which possesses the local wisdom of its indigenous communities but faces challenges related to infrastructure and community participation, often limited to a tokenistic level. The research method involved a survey with a 5-point Likert questionnaire administered to 100 respondents from various stakeholders across four coastal villages. Data analysis was performed using SEM-PLS 4.0 software to test for validity, reliability, and model hypotheses, alongside descriptive qualitative data interpretation. Results indicate that although the direct impact of conservation and ecotourism on sustainability is not significant, community empowerment significantly mediates this relationship with an indirect effect of 0.587. Furthermore, institutional barriers and motivation were not found to be significant moderators, even though they remain contemporary issues. Thus, the sustainability of mangrove ecotourism in Wangi-Wangi largely depends on effective community empowerment as a key mediator, rather than direct conservation and ecotourism efforts. Consequently, policy recommendations should focus on strengthening community empowerment, particularly through political and participatory dimensions, enhancing citizen oversight, and improving structural governance, including infrastructure and regulations, to address existing barriers
PHYSICOCHEMICAL AND HEDONIC CHARACTERISTICS OF MANGROVE TEA (SONNERATIA SP.) FORMULATED WITH FOUR TYPES OF SWEETENERS AND CONSUMER PREFERENCES Sumartini, Sumartini; Hasibuan, Nabila Syakirah; Hasibuan, Nirmala Efri; Soeharso, Agusta Putri Balqis Linda; lailatussifa, RR Radipta
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20741

Abstract

Mangrove tea (Sonneratia sp.) is a promising herbal beverage due to its high bioactive content; however, its acceptance remains limited because of its astringent taste and distinctive mangrove aroma. This study aimed to analyze the effects of four types of sweeteners white sugar, palm sugar, coconut sugar, and honey on the physicochemical characteristics and consumer acceptance of mangrove tea, as well as to determine the best treatment. The research was conducted using a formulation of 3 g of mangrove leaf powder infused in 200 mL of water with sweeteners added according to each treatment, followed by measurements of pH, color (L, a, b*), viscosity, total titratable acidity, total sugar, and a hedonic test involving 30 untrained panelists. The results showed that honey had the greatest influence on the physicochemical attributes, indicated by the lowest pH (6.62), highest viscosity (1.32 mPa·s), and the darkest color with increased a* and b* values. Palm sugar and coconut sugar produced caramel-like color characteristics due to maillard components, whereas white sugar displayed the most neutral profile across all parameters. The hedonic evaluation revealed that palm sugar received the highest scores for taste, color, appearance, aroma, and overall liking, while white sugar obtained the lowest. Therefore, it can be concluded that the type of sweetener significantly affects the physical quality and consumer preference of mangrove tea, and the best treatment to enhance its sensory quality is the use of palm sugar.
THE EFFECT OF PRESERVATION METHODE ON THE NUTRITIONAL VALUE AND SHELF LIFE OF SALTED SLEEVE FISH (DECAPTERUS SPP.) IN MUNCAR, BANYUWANGI Murtiningsih, Ni Made Ayu Meylia; Farida, Iftachul
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20730

Abstract

Unfortunately, the vast fish potential of Indonesia's marine waters remains underutilized due to limited facilities for handling, storage, processing, and distribution. A further unfortunate consequence is that fishery products are susceptible to quality deterioration. Fishery product processing plays a crucial role in extending shelf life, increasing added value, and maintaining product safety. Indonesia employs various preservation methods, such as salting, smoking, and drying. Each method is examined based on its operating principles, advantages, limitations, and impact on product nutrition. Processing techniques and the implementation of Sanitation Standard Operating Procedures (SSOP) are crucial in increasing the market value of fishery products. Hygiene and appropriate technology are also discussed, supporting both small-scale and modern fishery processing industries. The continued use of traditional methods by many coastal communities is a key factor. Selecting the right processing method can increase product competitiveness, reduce the risk of damage, and support the sustainability of the fisheries sector. The development of fishery technology is highly effective and efficient in maintaining food security and the economy of coastal communities.

Page 7 of 8 | Total Record : 73

 4   5   6   7   8 

Filter by Year

2024 2026


Reset
Filter By Issues
All Issue Volume 3 Nomor 1 Tahun 2026 Volume 2 Nomor 1 Tahun 2025 Volume 1 Nomor 1 Tahun 2024