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All Journal Jurnal Ilmu Lingkungan AL KAUNIYAH Jurnal Sains Dasar ECSOFiM (Economic and Social of Fisheries and Marine Journal) Jurnal Pengabdian Kepada Masyarakat Universitas Bangka Belitung Journal of Aquatropica Asia International Journal of Applied Biology JURNAL ENGGANO Jurnal Sumberdaya Akuatik Indopasifik Acta Aquatica: Aquatic Sciences Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Akuatik: Jurnal Sumberdaya Perairan Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Samakia: Jurnal Ilmu Perikanan GANEC SWARA Scripta Biologica Jurnal Penyuluhan Perikanan dan Kelautan Journal of Tropical Marine Science Jurnal Biogenerasi MARLIN : Marine and Fisheries Science Technology Journal Jurnal Perikanan Pantura Abdimasku : Jurnal Pengabdian Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) PUCUK REBUNG: Jurnal Pengabdian kepada Masyarakat Media Akuatika: Jurnal Ilmiah Jurusan Budidaya Perairan Abdimas : Jurnal Pengabdian Kepada Masyarakat Akuntansi dan Humaniora: Jurnal Pengabdian Masyarakat Journal of Fish Health Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat) Journal of Humanities and Social Studies Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Ardiansyah Kurniawan
Universitas Bangka Belitung
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Journal : Journal of Aquatropica Asia

 1   2 
RESPON ORGANOLEPTIK CUMI-CUMI (Loligo sp) YANG DIRENDAM DENGAN MENTIMUN (Cucumis sativus) PADA DURASI DAN KONSENTRASI BERBEDA ayu oktari; Endang Bidayani; Denny Syaputra; Ardiansyah Kurniawan
Journal of Aquatropica Asia Vol 8 No 1 (2023): Journal of Aquatropica Asia
Publisher : Jurusan Akuakultur, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/joaa.v8i1.4210

Abstract

Squid (Loligo sp) is one of the most essential fishery commodities and ranks third after fish and shrimp in commercial fisheries. The freshness of the squid is a very important factor and is closely related to its economic value. One of the actors in the marine commodity storage business at Rebo Beach, Bangka Regency uses Cucumbers to maintain the quality of Squid. Until now there has been no scientific research that proves that Cucumber can be used as a preservative for Squid. For this reason, it is necessary to research to examine the effect of using cucumber at different concentrations and soaking times on the organoleptic assessment of squid quality. This research was conducted in February 2020. The handling process for the Squid was carried out at the Squid shelter in Baturusa, Merawang District, Bangka Regency. In contrast, the organoleptic tests were carried out at the Aquaculture Laboratory of the University of Bangka Belitung. The research was conducted by experimental method. The research variables were differences in the concentration of grated Cucumber and differences in the length of soaking Squid. This study used RAL (Completely Randomized Design) Factorial pattern with 2 factors and 3 replications. Treatment factor by giving grated Cucumber and control or using ice cubes at different times and doses. The soaking times in this study were 24 hours and 48 hours with grated cucumber measurements of 50, 100, and 150 grams per 5 liters of water. Data analysis in this study used the Kruskarwalis test. Squid treated with grated cucumber had the same brightness level as ice cubes after 24 hours of soaking. Giving grated Cucumber does not affect the taste and texture of Squid to the level of people's preferences. Giving grated Cucumber as much as 150 g with 24 hours of soaking time can be accepted by consumers and can compete with Squid which is given ice cube treatment.
PROXIMATE ANALYSIS OF “KERAPING MALITA” FISH AMPIANG WHICH IS SUBSTITUTED WITH CATFISH Augusta Pratama; Ardiansyah kurniawan; Liza Febrilia; Mar Tiana
Journal of Aquatropica Asia Vol 8 No 2 (2023): Journal of Aquatropica Asia
Publisher : Jurusan Akuakultur, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/joaa.v8i2.4581

Abstract

Ampiang ikan merupakan produk kerupuk khas Pulau Bangka. Umumnya ampiang diproduksi dengan bahan baku ikan laut, sementara terdapat Ikan Lele yang lebih stabil ketersediaan dan harganya. Produk ampiang “Keraping Malita” dengan substitusi Ikan Lele menggantikan ikan laut telah diproduksi dan mendapatkan respon positif dari konsumen. Namun masih banyak masyarakat yang sangsi dengan nutrisinya sehingga perlu dilakukan kajian terkait proksimatnya. Ampiang “Keraping Malita” memiliki nilai proksimat dengan protein sebesar 13,44%, lemak 49,22%, kadar air 3,16%, dan abu 3,30%. Protein, air dan serat telah memenuhi standar SNI 01-2713-1999. Kadar lemak terlalu tinggi akibat belum optimalnya penirisan setelah penggorengan. Kadar abu lebih tinggi karena terikutnya tulang ikan dalam proses pembuatan ampiang. Perlu perbaikan proses produksi terutama pada penggunaan peniris minyak mekanis. Kata Kunci: ampiang, protein, nutrisi, Ikan Lele
Co-Authors Abd. Rasyid Syamsuri Abu Bakar Sambah Abu Bakar Sambah Achmad Basorudin Agus Budi Santoso Ahmad Aji A Kurniawan Ahmad Aji A Kurniawan Ahmad F. Syarif Ahmad Fahrul Syarif Aldin Maulana Alya M Safitri Alya Maisan Safitri Andi Kurniawan Andi Kurniawan Andi Kurniawan Andika Kurniawan Andika Saputra Andika Saputra Andika Saputra ANDRI KURNIAWAN Anggi Annisa Hasna Muharomah Aprilia Aprilia Aprillysa M. Putri Artin Indrayati Asep A. Prihanto Asep Awaludin Prihanto Augusta Pratama ayu oktari Ayu Permatasari Ayu Permatasari Ayu Safitri Bebbi Lestari Cici Priya Manik Dara Novera Jumita Dasa Yuli Pramono Dasa Yuli Pramono Denny Saputra Denny Syaputra Denny Syaputra Destra Ramadhanu Dewa Gede Raka Wiadnya, Dewa Gede Dona Lista DONA LISTA Dwi Febrianti Dwi Febrianti DWI FEBRIANTI Dzaki Ramadhan Edian Taufansyah Eka NURCAHYONO Eka Nurcahyono Eko Pratama Emia Pepayocha Endang Bidayani Erlan Widinata Ester Paulina Kristin Euis Asriani Euis Asriani Euis Asriani Euis Asriani Euis Asriani Eva Lestari Eva Lestari EVA LESTARI Eva Lestari Eva Prasetiyono Febi KURNIAWATI Febi Kurniawati Fenny Widyanthi Gunawan Hariati, Anik Martinah Hernandez Kendrick Vautrin Heru Anggara Heru Anggara Heru Anggara Inas R Alam Inas Razzaqu Alam Ipung Hidayat Ira Triswiyana Ira Triswiyana Ira Triswiyana Ira Triswiyana Ira Triswiyana Ira Triswiyana Ira Triswiyana Ira Triswiyana Ira Triswiyana Jeny Setiawan Jeny Setiawan Jojo Subagja Juandi Juandi Kartika Kartika KHADIJAH KHADIJAH Khoirul Muslih Khoirul Muslih Kiki Arizona Kiki Arizona Laras Maharani Lia R Ayu Lindiatika LINDIATIKA LINDIATIKA Liza Febrilia Liza Febrilia Liza Janatul Khulud M.A. Hari Fitriyanto Mahrus Ali Mar Tiana Martiana Merin S Muhamad Ichsan Muhammad Fakhry Muhammad Fiky Muhammad Haikal Muhammad Haikal Muhammad I. Nurfaizi Muhammad Tang Mustobi Prananda Mustobi Prananda Naomi Hutabarat Neri Rizkika Neri Rizkika Neri Rizkika Noviar Kandiaz Noviar Kandiaz Nugroho, Teguh Willy Nuning Mahmudah Noor Nur Rahmadina Nur Rahmadina Olivia KHANATI OLIVIA KHANATI Olivia Khanati Olivia Khanati Prastowo Yusuf Alrozi Putri Anggita Putri Arinda Putri Putri Putri Rohanti Zulfa Reza Riko Rina Apriyani Rina Apriyanti Rina APRIYANTI Rina Apriyanti Robin Robin Robin Robin Sandika Wahyudi Sandika Wahyudi Sartili Sartili Selvi Csintia Septiyahadi Saputra Silvia Maryuni Damayanti Siti P N I K Almagribi Siti Puan NIK Almaghribi Soleha Soleha Sonia Berliani Sonia Berliani Subriyono Suci Puspita Sari Suci Puspita Sari Suci Puspita Sari Suci Puspita Sari Suci Puspita Sari Suci Puspita Sari Suci Puspitasari Tania Anjelita Pasaribu Tanisya Apindri Tiara P Anjani Tiara Puspa Anjani Tiara Puspa Anjani Tiara Puspa Anjani Tiara Puspa Anjani TIARA PUSPA ANJANI Tio Arezki Tio Arezki Triswiyana, Ira Ufi Ayu Wulandari Ulfa Dwinda Icas Uswatun Khasana Vega Lestari Virlian Arya Damanta Yulian Fakhrurrozi Yulian Fakhrurrozi Yulian Fakhrurrozi Yulian Fakhrurrozi Yulian Fakhrurrozi Yulian Fakhrurrozi Yulian Fakhrurrozi Yulian Fakhrurrozi Yussa Putri yussa yussa Yustiana Dewi Zeli Zuyadi Zeli Zuyadi Zindi S Sari Zindi Sapeti Sari