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INDONESIA
Jurnal Perikanan dan Kelautan
Published by Universitas Sultan Ageng Tirtayasa
ISSN : 20893469     EISSN : 25409484     DOI : http://dx.doi.org/10.33512/jpk
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science
JPK accommodate the result of research and review of fisheries and marine, with the focus and scope : 1. Management and Technology Aquaculture 2. Fisheries Resource Management 3. Fishery Products Processing 4. Fishing Technology and Management 5. Marine Technology and Science
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 253 Documents
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Rumput Laut dari Perairan Lontar: Jenis dan Potensi Pemanfaatannya Oktaviani Oktaviani; Lukman Anugrah Agung; Saifullah Saifullah
Jurnal Perikanan dan Kelautan Vol 14, No 1 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i1.26903

Abstract

Perairan Lontar merupakan salah satu daerah penghasil rumput laut hasil budidaya di Provinsi Banten. Selain rumput laut yang dibudidayakan, di perairan ini juga terdapat rumput laut lainnya yang memiliki potensi untuk dimanfaatkan. Tujuan dari penelitian ini adalah untuk mengidentifikasi jenis rumput laut yang ditemukan di Perairan Lontar. Selain itu, penelitian ini juga bertujuan untuk menggambarkan potensi rumput laut liar yang ditemukan di Perairan Lontar. Penelitian ini menggunakan metode purposive random sampling dengan sampel yang berasal dari tiga titik yang telah ditentukan di Perairan Lontar. Sampel rumput laut kemudian diidentifikasi menggunakan literatur yang tersedia. Hasil penelitian menunjukkan terdapat lima jenis rumput laut yang terdapat di Perairan Lontar, yaitu Kappaphycus, Chaetomorpha, Gracilaria, Acanthophora dan Hypnea. Rumput laut yang ditemukan di Perairan Lontar ini memiliki potensi untuk dimanfaatkan sebagai bahan pangan, industri, atau kesehatan. 
Produktivitas Perikanan Gillnet yang Berbasis di Pangkalan Pendaratan Ikan Binuangeun Saepul Bahri; Adi Susanto; Hery Sutrawan Nurdin
Jurnal Perikanan dan Kelautan Vol 13, No 2 (2023)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v13i2.24148

Abstract

One of the dominant fishing gears at the Binuangeun Fish Landing Place (PPI) is the gillnet. The aim of this research is to determine the productivity of gillnet based at PPI Binuangeun. Data collection was carried out in January-February 2023 at PPI Binuangeun, Muara Village, Wanasalam District, Lebak Regency, Banten Province. The surveys, interviews and direct observation by following fishing operations was conducted for 30 trips. The productivity of gillnets based at PPI Binuangeun is 5.78 per trip, while for millennium gillnets it reaches 9.18 kg per trip. The catch obtained was dominated by the main target catch in the form of false trevally, mackerel, Indo-Pacific king mackerel and mackerel tuna with a weight proportion reaching 89%.
Proses pembekuan dan pengujian histamin ikan tuna (Thunus sp.) di PT. X, Banyuwangi Siluh Putu Utari
Jurnal Perikanan dan Kelautan Vol 13, No 2 (2023)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v13i2.22360

Abstract

Histamine is an indicator of quality and food safety in fishery industry products, especially tuna derivative products. Histamine levels are an indicator of quality in tuna food products because if the histamine levels are high it will cause poisoning effects for humans who consume them. The aim of this research is to identify the process flow of freezing tuna (Thunus sp.) at PT. Independent Indonesian Tuna. As well as identifying the histamine content in raw materials and final products produced. This research was carried out in October December 2022 at PT. Independent Indonesian Tuna. Histamine testing method using biofish. The analysis of the data obtained will be analyzed descriptively. The process flow for freezing tuna fish has several stages including receiving, thawing, butchering, cooking, cooling, pre-cleaning (skinning), cleaning, inspect, metal detector I, packing I, metal detector II, Air Blast Freezer (ABF), packing II and cold storage. The results of histamine testing using the biophysical method on five raw materials with codes A, B, C, D, and E are 0; 2; 3; 4,2 ; 4 ppm. The test results for the five final product samples with codes A, B, C, D, E are 6.5 ; 3.2 ; 10.8 ; 7.6 and 5.3 ppm. The raw material temperature for tuna loin is around -10.4°C – (-9.1) °C. The histamine content of the test results in both raw material and final frozen tuna fish products is still below the standards set by the Company and SNI (100 ppm). Keywords: biofish, histamine, freezing, raw materials, tuna
ANALISIS SPASIAL PERUBAHAN MANGROVE DI WILAYAH PESISIR KABUPATEN GRESIK PROVINSI JAWA TIMUR Sodikin Sodikin; Rahmat Hidayat; Gusti Nurdin; Moh. Syaiful Anwar
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29318

Abstract

Mangrove is a coastal ecosystem that plays a very important role in the balance of the coastal environment. The existence of mangroves is very beneficial for the ecology, social and economy of coastal areas. So that the preservation of mangrove areas is very important to do.This study aims to map the changes in mangroves that occur in the coastal area of Gresik Regency, East Java Province.The method in the study uses a spatial approach with remote sensing technology, the distribution and area of mangroves were obtained from Landsat satellite imagery in 2000, 2010 and 2023. Validation was carried out by field ground checks, in addition, analysis to determine the type of vegetation was carried out using the transect line technique. The results of the study showed that in general in the period from 2000 to 2023 mangroves in the coastal area of Gresik Regency increased, in 2000 it had an area of 1529.16 ha, and in 2010 it increased to 1175.77 ha, and in 2023 mangroves in Gresik Regency in general increased again to 2784.45 ha. In the period 2000-2010 mangroves in several sub-districts experienced a decline, but in the period 2010-203 mangroves mostly experienced an increase, except in Kebomas Sub-district which experienced a decline. This happened because of the increasing number of mangrove rehabilitation activities carried out by the government and local communities and the large sedimentation from the Bengawan Solo River. The mangrove decline factor that occurred in the Kebomas Sub-district area occurred because of the large conversion of mangrove land into other uses, such as for housing, fish ponds and industry.
ANALISIS MUTU DAN KEAMANAN PANGAN DAGING IKAN MUJAIR SEBAGAI BAHAN BAKU PEMBUATAN SNACK STIK Rasdi Rasdi; Istyqamah Muslimin
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29679

Abstract

Ikan diketahui memiliki kadar protein yang tinggi maka ikan baik untuk dijadikan sebagai bahan fortifikasi pada pangan, selain itu ikan juga mengandung air yang sangat tinggi sehingga mudah mengalami pembusukan yang disebabkan oleh bakteri. Tujuan dari penelitian ini untuk menganalisis mutu dan keamanan pangan daging ikan mujair sebagai bahan baku pembuatan snack stik. Sampel pada penelitian ini diperoleh dari tiga daerah di Sulawesi Selatan yaitu daerah Kabupaten Pangkajene, Kabupaten Wajo dan Kota Palopo. Analisis deskriptif digunakan pada penelitian ini berdasarkan lokasi pengambilan sampel. Hasil uji proksimat menunjukkan dari ke tiga lokasi pengambilan sampel daging ikan segar pada penelitian ini yaitu berturt-turut protein 25,76-25,32%, lemak 1,21-1,25%, serat kasar 1,17-1,13%, BETN 0,02, abu 0,58-0,51%, air 79,56-80,21% dan hasil uji mikrobiologi menunjukkan dari ketiga lokasi pengambilan sampel daging ikan segar pada penelitian ini yaitu berturut-turut ALT 1,2x104 - 1,3x104, Escherichia coliI dan Vibrio parahaemolyticus semuanya berjumlah <3 APM/g. Dapat disimpulkan bahwa semua sampel pada penelitian ini layak sebagai bahan baku pangan khususnya pembuatan snack stik karena tidak melenihi batas standar mutu yang di tetapkan di Indonesia (SNI).
EVALUASI PEMBENIHAN IKAN PATIN SIAM (Pangasianodon hypopthalmus) DI UPTD CURUG BARANG, PENDEGLANG, BANTEN Achmad Putra; Yogi Al Munji; Irzal Effendi
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29287

Abstract

Ikan patin adalah komoditas ekonomi tinggi dan telah dibudidayakan di Unit Pelaksana Teknis Daerah Produksi Perikanan Budidaya Air Payau dan Laut (UPTD PPBAPL) Curug Barang, Pandeglang, Banten. Pembenihan ikan patin memiliki peran yang sangat penting dalam menjamin ketersedian benih untuk menunjang produksi budidaya ikan patin. Penelitian ini bertujuan untuk mengevaluasi aspek teknis dari pembenihan ikan patin di UPTD PPBAPL Curug Barang. Penelitian dilakukan pada bulan Januari-Maret 2023, berupa pengambilan data berupa observasi dan wawancara. Kegiatan pembenihan ikan patin yang dilakukan di UPTD PPBAPL Curug Barang meliputi kegiatan seleksi induk, pemijahan, penetasan telur, pemeliharaan larva dan pemeliharaan benih. Lima pasang induk ikan patin yang matang gonad disuntik dengan ovaprim untuk menginduksi ovulasi dan spermiasi. Hasil penelitian menunjukkan  bahwa nilai rata-rata fekunditas, derajat pembuahan dan penetasan telur pada penelitian ini secara berurutan adalah 128.571 butir/kg, 80,35±0,54% dan 80,84±3,02%. Sedangkan nilai pertumbuhan mutlak larva ikan patin adalah sebesar 40,77 mm dan nilai SR sebesar 80,52%. Nilai kualitas air pada media penetasan telur, pemeliharaan larva dan benih berada pada kisaran normal nilai kualitas air pada pemeliharaan ikan patin. Secara umum nilai fekunditas, penetasan telur dan SR larva ikan patin di UPTD PPBAPL Curug Barang masih dalam kategori baik karena masih sesuai dengan SNI pembenihan ikan patin.
EKSPLORASI LIMBAH ORGANIK DAN PENGOLAHANNYA SEBAGAI BAHAN PAKAN IKAN Yuli - Andriani; M. Galuh - Nurdaya; Rusky Intan Pratama; Iskandar - -; M. Fatah - Wiyatna
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29611

Abstract

Organic waste production is currently very abundant, but its handling is still a significant problem, especially related to environmental pollution. One of the innovations that can be applied to overcome this problem is the manufacture of alternative feeds from various kinds of organic waste. Organic waste has great potential to be utilized as fish feed, which can reduce dependence on commercial feed. The use of various types of organic wastes as raw materials for fish farm feed can not only save production costs, but also help reduce the volume of organic waste, which in turn supports better environmental management. Some of the local feed raw materials that have potential as alternative feeds come from human food waste and agricultural industries. Artificial feeding in intensive fish farming is necessary to support optimal fish growth. However, the use of artificial feed or pellets tends to incur relatively high costs. Therefore, alternative raw materials are needed as a solution to reduce feed costs.
Adding Coffee to Reduce the Typical Flavor of Fish in Hawaiian Ladyfish Skin Gelatin Marshmallows Ulil Azizah; Sakinah Haryati; Rifki Prayoga Aditia
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29265

Abstract

Gelatin is one of the ingredients in making marshmallows. The gelatin on the market comes from cows and pigs, so its halal is still doubtful, and these animals can be infected with diseases that are dangerous for consumers. An alternative source to overcome this problem is gelatin, which comes from the skin of hawaiian ladyfish. The use of hawaiian ladyfish skin gelatin in marshmallows still produces the typical flavor of fish, therefore in this research the addition of coffee was carried out to reduce the typical flavor of fish in marshmallows because coffee has volatile compounds and caffeine which can produce a distinctive aroma and taste in coffee. The aim of this research was to determine the best coffee concentration for reducing the typical flavor of fish in hawaiian ladyfish skin gelatin marshmallows. This research was conducted in July–September 2023. This research used a completely randomized design (CRD) with two replications and one treatment factor, namely coffee concentration (0%, 5%, 10%, 15%). This research consists of three stages, namely making gelatin, brewing coffee, and making marshmallows. The results of this study indicate that 10% coffee concentration is the best treatment for hawaiian ladyfish skin gelatin marshmallows with a water content of 23.68%, ash content of 0.65%, reduced sugar content of 20.19%, and TPC of 2.95 x 10¹ colonies/g. The results of the hedonic test showed that the panelists gave an average rating of "like" for the smell, taste, and texture, and "somewhat liked" the appearance of the marshmallow.
Coastal Communities Perception through Stunfish (Stunting Prevention through Fish Divercification) In Stunting Prevention Efforts Hardianty Askar; Arwita Irawati; Wafiq Azizah
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29572

Abstract

This study aims to analyze the perception of coastal communities through STUNFISH (Stunting Prevention through Fish Divercification) in an effort to prevent stunting. This study is a survey research using a quantitative descriptive approach using questionnaire aids. The research was conducted in the coastal area of Sangkarrang District on Barang Lompo Island, Barang Caddi Island, and Kodingareng Lompo Island. The sampling method used the slovin formula in three conditions of coastal communities, namely toddler mothers, pregnant women, and breastfeeding mothers. The population in this study was 1,185 from three conditions of coastal communities and the number of samples was 201 respondents obtained from the calculation of the slovin formula with the number of mothers under five as many as 89 respondents, pregnant women as many as 74 respondents, and breastfeeding mothers as many as 38 respondents.  The data analysis used in the social study used Likert scale analysis with four measurement scales on the perception of coastal communities. The results showed that the perception of the level of knowledge of parents in the breastfeeding mother group had the highest presentation on the indicator of lack of knowledge at 59.46%. The perception of obstacles to stunting prevention in coastal communities in the condition of Mrs. Ballita has a poor percentage of 42.70% indicators. The perception of the level of knowledge of fishery products in the group of mothers under five had the highest percentage level in mothers under five, namely 59.55% on the indicator of knowing very well. Finally, the perception of the role of processed fishery products in stunting prevention in coastal communities was the highest percentage of 66.22% in the condition of breastfeeding mothers who thought it was very good. : Diversification, Coastal Communities, Perception, Likert Scale, STUNFISH
ANALISIS RANTAI DISTRIBUSI DAN MUTU IKAN BANDENG YANG DI KOTA MAKASSAR. Umniyah Musdhalifah Yusran; Hardianty Askar; Rasdi Rasdi; Istyqamah Muslimin; Arif M Saleh
Jurnal Perikanan dan Kelautan Vol 14, No 2 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i2.29680

Abstract

Ikan bandeng yang dipasarkan di Kota Makassar merupakan ikan yang berasal dari berbagai daerah di Sulawesi Selatan sehingga kesegaran ikan sangat penting untuk diperhatikan demi mutu dan keamanan pangan yang dikonsumsi masyarakat. Tujuan dari penelitian ini untuk menganalisis rantai distribusi terhadap mutu dan keamanan ikan bandeng yang dipasarkan dikota Makassar. Metode pengumpulan data yang digunakan yaitu observasi langsung di daerah produsen ikan bandeng, daerah konsumen I (Pendaratan Ikan Bandeng di Makassar) dan daerah Konsumen II (pagandeng) dan pengujian di laboratorium untuk melihat mutu dna keamanan ikan bandeng. Hasil observasi didapatkan bahwa rantai distribusi ikan bandeng ikan bandeng di Kota Makassar terdiri atas 3 yaitu dari Produsen dipasarkan ke Konsumen I dan diteruskan ke Konsumen II. Sedangkan pengujian mutu dan kemanan ikan bandeng diuji secara organoleptik, fisika, kimia dan biologi menunjukkan bahwa ikan yang didistribusikan dari produsen ke konsumen akhir mengalami penurunan mutu, namun masih dalam kategori segar dan layak untuk dikonsumsi berdasrkan SNI ikan segar.

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