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All Journal Media Teknologi Hasil Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Fish Protech Jambura FIsh Processing Journal JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication)
Pamungkas, Bagus Fajar
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Karakteristik Fisikokimia dan Penerimaan Konsumen Bakso Ikan Layang (Decapterus sp.) dengan Penambahan Kepala Tulang Ikan Lumat (KTIL) Febrianti, Aulia; Pamungkas, Bagus Fajar; Irawan, Irman; Asikin, Andi Noor; Diachanty, Seftylia
Jurnal Fish Protech Vol 6, No 2 (2023):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i2.41575

Abstract

Decapterus sp is a source of animal protein which is very important for human needs. The potential for the development of the flying fish processing industry will lead to an increase production and the resulting by-products are fish heads and bones, which still have the potential to be reused. One of its uses is by applying it to the manufacture of fish balls. The addition of various additives will result in different chemical characteristics and consumer acceptance. This study purpose to determine the physicochemical characteristics and consumer acceptance of flying fish meatballs (Decapterus sp) added head and crushed fish bones (KTIL). This study used a completely randomized design (CRD) with four treatments and three replications, namely P0(fish meat 25g), P1(fish meat 237.5g: KTIL 12.5g), P2(fish meat 225g : KTIL 25g), P3 (fish meat 212.5g : KTIL 37.5g). The statistical analysis used was analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 95% confidence level. Parameters observed included chemistry (moisture content, ash, fat, protein), color, EMC and consumer acceptance. The results of research with the addition of KTIL in the manufacture of flying fish balls produced physicochemical characteristics such as water content 64.51% -67.49%, ash 1.56% -2.25%, protein 16.67% -18.54%, fat content 1.53%-1.95 %, L* value 51.66-55.47, a* value 0.01-1.05, b* value 11.53-12.50, degree of whiteness 54.72-57 .43., and EMC 1.83% -3.31% as well as hedonic tests with taste parameters, aroma ranging from 7.0 (like) - 8.0 (very like), texture ranging from 6.4 (rather like)–8 .0 (like very much) and an overall range of 7.0 (like)–8.0 (like very much).
Effect of Addition of Kappaphycus alvarezii on Physicochemical Characteristics and Consumer Acceptance of Fishballs Clarias sp. Sali, Renzy; Mismawati, Andi; Zuraida, Ita; Diachanty, Seftylia; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.43188

Abstract

Fish balls containing high protein but low in fiber need to be diversified to increase the nutritional value while reducing the cost of raw materials. Kappaphycus alvarezii seaweed is rich in fiber and the price is relatively cheaper, so it has the potential to be used as raw material for making fish balls. This study aims to determine the physicochemical characteristics and consumer acceptance of catfish meatballs (Clarias sp.) with the addition of K. alvarezii seaweed. The study used a completely randomized design with four treatments, namely the percentage of seaweed substitution for fish meat (w/w) namely 40%, 50%, 60% and 0% (control) with three replications. Parameters observed were proximate composition, whiteness degree, and hedonic test. The addition of seaweed increased the water content, ash, carbohydrates and whiteness value of fish balls but decreased the protein and fat content. Consumers still prefer the formulation of fish balls without the addition of K. alvarezii seaweed, but that is close to consumer preferences with the addition of 40% seaweed.
Potensi Peptida Bioaktif dari Hasil Samping Perikanan sebagai Antihipertensi dan Antioksidan– Review: Potential of Bioactive Peptides from Fish By-Product as Antihypertensive and Antioxidant – A Review Iduantoro, Charles Pernanda; Zuraida, Ita; Sulistiawati, Septiana; Mismawati, Andi; Pamungkas, Bagus Fajar
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.52202

Abstract

Catching and fishery processing produces a variety of by-products that can affect the economy and cause environmental problems. Fish by-products such as heads, skin, bones, fins, innards, blood, and scales can reach more than 55-70%. Fish by-products have the potential to be processed into value-added products. Fish by-products can be a source of additional compounds because they are rich in protein, peptides and amino acids. Fish protein hydrolyzate is obtained from hydrolyzed fish by-products and then produces peptides and amino acids with a mixture of small protein molecules. The hydrolysis process releases the active site on the peptide previously encrypted in the native structure of the protein and produces a biomolecule called Bioactive Peptide (BP). This review aims to explain fish by-products as a source of peptides, the methods used to obtain BP from fish by-products, and the mechanisms of their biological activity as antihypertensive and antioxidant peptides. Keywords: Amino acids, enzymatic hydrolysis, fish protein, protein hydrolysate Penangkapan dan pengolahan hasil perikanan menghasilkan beragam hasil samping yang dapat mempengaruhi perekonomian serta menimbulkan masalah terhadap lingkungan. Hasil samping perikanan seperti kepala, kulit, tulang, sirip, jeroan, darah, dan sisik dapat mencapai lebih dari 55-70%. Hasil samping perikanan memiliki potensi untuk diolah menjadi produk yang bermanfaat. Produk hasil samping perikanan dapat menjadi sumber senyawa tambahan karena kaya akan kandungan protein, peptida, dan asam amino. Hidrolisat protein ikan diperoleh dari hasil samping perikanan yang dihidrolisis dan selanjutnya menghasilkan peptida dan asam amino dengan campuran dari potongan-potongan protein berukuran kecil. Proses hidrolisis membuka sisi aktif pada peptida yang sebelumnya terenskripsi didalam struktur primer protein dan menghasilkan biomolekul yang disebut Peptida Bioaktif (PB). Review ini bertujuan untuk menjelaskan mengenai hasil samping perikanan sebagai sumber peptida, metode yang digunakan untuk memperoleh PB dari hasil samping perikanan serta mekanisme aktivitas biologisnya sebagai peptida antihipertensi dan antioksidan. Kata kunci: Asam amino, hidrolisis enzimatik, hidrolisis kimiawi, protein ikan
ANALISIS KELAYAKAN BENIH IKAN AIR TAWAR DAN UDANG WINDU DI UPT BALAI BENIH IKAN TANJUNG LAUT INDAH KOTA BONTANG ( Business Feasibility Analysis Of Freshwater Fish And Tiger Shrimp Seeds At UPT. Balai Benih Ikan Tanjung Laut Indah Bontang City ) SARINAH, SARINAH; GUNAWAN, BAMBANG INDRATNO; PAGORAY, HENNY; ABDUSYSYAHID, SAID; PAMUNGKAS, BAGUS FAJAR; FITRIYANA, FITRIYANA
JURNAL AGRIBISNIS DAN KOMUNIKASI PERTANIAN (Journal of Agribusiness and Agricultural Communication) JAKP, Volume 6, Nomor 2, Oktober 2023
Publisher : Universitas Mulawarman (University of Mulawarman)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jakp.6.2.2023.11047.130-136

Abstract

The fisheries sector has enormous potential to be developed. One of them is aquaculture. The government in handling this matter established a Fish Seed Center in each region under the auspices of the Directorate General of Aquaculture. Bontang City has a fish seed center located in Tanjung Laut Indah Village. The seeds produced are tilapia, catfish and tiger shrimp. The purpose of this study is to analyze the financial feasibility of commodities in the Fish Seed Center. The sampling method is a case study while the data analysis methods used are Net Present Value, Net Benefit Cost Ratio (Net B/C), Internal Rate of Return (IRR), and Payback Period. The research results obtained based on the financial feasibility analysis are NPV (Net Present Value) of Rp. 157,414. 504, IRR (Internal Rate of Return) of 8%, Net Benefit Cost Ratio 1 and Payback Period for 13 years and 4 months. The conclusion obtained in this study is that the cultivation of tilapia, catfish and tiger shrimp seeds at the Fish Seed Center of Bontang City is financially feasible and profitable
PEMBERDAYAAN MASYARAKAT MELALUI PENINGKATAN KETERAMPILAN DIVERSIFIKASI PENGOLAHAN IKAN NILA DAN PEMASARAN PRODUK DI KABUPATEN KUTAI KARTANEGARA Fitriyana, Fitriyana; Irawan, Irman; Zuraida, Ita; Nurasikin, Andi; Pamungkas, Bagus Fajar; Ardhanwinata, Adlina; Jahrah, Fatimah; Rahman, Nur Rinni; Rifai, Muhamad
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.25396

Abstract

Abstrak: Desa Loa Kulu Kota merupakan daerah yang mempunyai potensi perikanan yang sangat besar dalam usaha budidaya, dimana komoditas ikan yang mendominasi data produksi adalah ikan nila (Oreochromis niloticus). Selama ini ikan nila hanya dipasarkan keberbagai daerah di Kabupaten Kutai Kartanegara dalam keadaan hidup/segar, sehingga diperlukan upaya untuk meningkatkan nilai jual komoditas tersebut. Kegiatan ini bertujuan untuk memberikan pengetahuan kepada masyarakat Desa Loa Kulu Kota tentang manfaat dan cara mengolah ikan nila menjadi produk olahan unggulan seperti (ajifurai, bakso ikan, dan kue ikan), memberikan pemahaman akan pentingnya pengemasan produk yang baik dan memberi pengetahuan terkait pemasaran produk yang efektif dan efisien. Sasaran dari kegiatan ini adalah istri pelaku usaha budidaya keramba dan pelaku UMKM setempat, kegiatan pelatihan ini dilaksanakan pada tanggal 02 Oktober 2022 di Desa Loa Kulu Kota dan dihadiri sebanyak 30 orang. Metode pelatihan yang dilaksanakan terdiri dari penyampaian materi, diskusi atau tanya jawab, dan demonstrasi pengolahan (praktik). Hasil kegiatan menunjukkan masyarakat Desa Loa Kulu Kota sangat antusias dalam mengikuti kegiatan pelatihan dilihat dari jumlah kehadiran dan keaktifan peserta, dari yang sebelumnya warga kurang kreatif menjadi lebih kreatif dalam memvariasikan produk olahan berbahan baku ikan nila seperti produk olahan yang sudah di praktekkan dan didampingi langsung oleh tim pengabdi diantaranya ajifurai, fish ball, dan fish cake. Dari yang sebelumnya warga menyepelekan proses pengemasan produk kini warga menjadi lebih paham akan pentingnya pengemasan produk selain sebagai daya tarik pengemasan produk yang baik dan sesuai standar dapat menambah usia ketahanan pangan, serta warga menjadi lebih paham pentingnya strategi pemasaran untuk mencapai kesusksesan dalam penjualan produknya.Abstrack: Loa Kulu Kota Village is an area that has enormous fisheries potential in cultivation, where the fish commodity that dominates production data is tilapia (Oreochromis niloticus). So far, tilapia fish have only been marketed to various areas in Kutai Kartanegara Regency alive/fresh, so efforts are needed to increase the selling value of this commodity. This activity aims to provide knowledge to the people of Loa Kulu Kota Village about the benefits and how to process tilapia into superior processed products such as (ajifurai, fish balls and fish cakes), provide an understanding of the importance of good product packaging and provide knowledge related to product marketing. effective and efficient. The targets of this activity were the wives of cage cultivation businesses and local MSMEs. This training activity was held on October 2 2022 in Loa Kulu City Village and was attended by 30 people. The training method implemented consists of delivering material, discussion or question and answer, and processing demonstrations (practice). The results of the activity show that the people of Loa Kulu Kota Village are very enthusiastic in participating in training activities seen from the number of participants attending and active. From previously the residents were less creative to becoming more creative in varying processed products made from tilapia fish, such as processed products that have been practiced and accompanied directly by the service team includes ajifurai, fish ball, and fish cake. From previously residents taking the product packaging process for granted, residents now understand more about the importance of product packaging apart from being attractive, good product packaging that meets standards can increase food security, and residents understand more about the importance of marketing strategies to achieve success in selling their products.
Penerapan Sistem Good Manufacturing Practices (GMP) Pada Proses Pembekuan Ikan Layur DI CV. Sinar Harapan Berau Surya, Dwi Agus Ade; Zuraida, Ita; Pamungkas, Bagus Fajar; Irawan, Irman; Kusumaningrum, Indrati
Jambura Fish Processing Journal Vol 6, No 1 (2024): VOLUME 6 NOMOR 1, JANUARY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i1.18082

Abstract

The freezing industry requires a basic eligibility program to provide guarantees for a food safety system. The application of GMP or Good Manufacturing Practices in the food industry is a requirement to produce products that are safe for consumption. The aim of the study was to examine the application of GMP in freezing layur fish at CV. Sinar Harapan Berau and identify non-compliance factors in the implementation of GMP. The results showed that the application of GMP in CV. Sinar Harapan Berau has largely complied with the CPPOB guideline requirements. Based on the analysis of non-conformity, there are 14 aspects that are suitable and 4 aspects that are not suitable with the percentages of 77.8% and 22.2%, respectively. Several factors cause non-compliance with GMP, namely puddles of water on the road leading to the production site, the road has not been cemented, and without laying stones. There are no washing facilities in the toilet area, there is still rust on the tables and pans in the production area. CV. Sinar Harapan also does not yet have laboratory facilities for quality control and safety of raw materials, but only inspects organoleptically.
Pemanfaatan Kepala Dan Tulang Terhadap Penerimaan Konsumen Dan Karakteristik Kimia Pempek Ikan Bandeng (Chanos chanos) Husaini, Andika Vahri; Pamungkas, Bagus Fajar; Irawan, Irman; Mismawati, Andi; Diachanty, Seftylia
Jambura Fish Processing Journal Vol 5, No 2 (2023): VOLUME 5 NOMOR 2, JULY 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i2.18791

Abstract

Pempek adalah makanan yang terbuat dari daging ikan, tepung tapioka, air, dan garam yang dicampur menjadi satu adonan dan dibentuk, lalu direbus, dikukus, digoreng atau dipanggang, serta memiliki tekstur yang kenyal dan elastis. Penambahan bahan tambahan yang bervariasi akan menghasilkan karakteristik kimia dan penerimaan konsumen yang berbeda. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan kepala dan tulang ikan bandeng (Chanos chanos) terhadap karakteristik kimia dan penerimaan konsumen pada pempek ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan Lima perlakuan dan tiga kali ulangan, sampel yang diolah terdiri dari kontrol (P0), dan perlakuan formulasi KTL sebanyak 5% (KT1), 10% (KT2), 15% (KT3), dan 20% (KT4) analisis statistik yang digunakan adalah analisis variansi (ANOVA) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Parameter yang diamati antara lain kimia (kadar air, abu, lemak, dan protein) dan penerimaan konsumen. Hasil penelitian menunjukkan perbedaan proporsi antara daging dan kepala tulang lumat ikan bandeng memberikan pengaruh terhadap sifat kimia (kadar air, kadar abu, kadar protein, dan kadar lemak). Penerimaan konsumen pada parameter warna, aroma, tekstur, dan keseluruhan lebih menyukai formulasi 20%, sedangkan untuk indikator rasa konsumen lebih menyukai formulasi 0%.
Karakteristik Gel Surimi Ikan Bulan-Bulan (Megalops Cyprinoides) Terhadap Frekuensi Pencucian Sinuraya, Servinta Br; Zuraida, Ita; Diachanty, Seftylia; Irawan, Irman; Pamungkas, Bagus Fajar
Jambura Fish Processing Journal Vol 6, No 2 (2024): VOLUME 6 NOMOR 2, JULY 2024
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v6i2.21397

Abstract

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.
Co-Authors Andi Noor Asikin Ardhanwinata, Adlina Bambang Indratno Gunawan Diachanty, Seftylia Febrianti, Aulia Fitriyana Fitriyana, Fitriyana Henny Pagoray, Henny Husaini, Andika Vahri Iduantoro, Charles Pernanda Indrati Kusumaningrum, Indrati Irawan, Irman Ita Zuraida Jahrah, Fatimah Mismawati, Andi Nurasikin, Andi Rahman, Nur Rinni Rifai, Muhamad Said Abdusysyahid Sali, Renzy Sarinah Sarinah Sinuraya, Servinta Br Surya, Dwi Agus Ade