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All Journal Jurnal Ilmiah Perikanan dan Kelautan Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat AQUACOASTMARINE: Journal of Aquatic & Fisheries Sciences
Astrid Fauzia Dewinta
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Law, Crime, Criminology & Criminal Justice Social Sciences

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Sustainability of Fish Fillet Processing Industries in Batang District Astrid Fauzia Dewinta; Widodo Farid Ma’ruf
Jurnal Ilmiah Perikanan dan Kelautan Vol. 12 No. 1 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v12i1.14536

Abstract

HighlightsSustainability index from fish fillet industry is important to know because a fishing industry just not looking for feasibility study in economic dimension but all dimension (resources, technology, social, legal and institutional)Multidimension sustainability index from fish fillet processing industry in Batang is included in the category of “Self Sustainable” with a value of 50.39  The dimensions causes of the low sustainability in fish fillet industry are social, legal and institutional, and technology with the value of each dimension that is 48.6; 40.27; 48.9 in means “less sustainable”AbstractThe existence of fish fillet processing industries in Batang are able to have a positive impact on the surrounding community because it can create employment opportunities and increase community income. Therefore, it is necessary to know the importance of the sustainability of fish fillet processing industries to see the prospect of fishery business after a feasibility study. The aims of this study were to analyze the sustainability index value, determine the sensitive attributes of each dimension, and provide alternative management strategies of fish fillet processing industries in Batang. The method of analysis used was Rapfish method which is based on the technique of ordination by putting something measured using MDS on the program of Rapfish G77 Alscal program (VBA and Excel). Status management of fish fillet processing industries sustainability in Batang, which are multidimensionally sustainable, are 50.39. Whereas in other dimensions such as resources 58.20 (quite sustainable), economic 55.33 (fairly continuous), social 48.60 (less sustainable), legal and institutional 40.27 (less sustainable) and technological 48.90 (less sustainable). Based on this results, several management strategies should be prepared including increasing the capacity of government institutions, enhancing the role of fish fillet processing industry on society, increasing the application of technology and infrastructure, increasing the revenue of the entrepreneurs of fish fillet processing industry, preventing decline of quality and quantity of fish resources. 
The Use of Rumpon: Fish Aggregate Device (FAD) Made of Artificial Boat for Fishing Activities in Pasar Sorkam Village, Central Tapanuli Regency, North Sumatera Province Vindy Rilani Manurung; Ipanna Enggar Susetya; Nur Ulina Warnisyah Sebayang; Zulham Apandy Harahap; Hasbi Husaini; Kenni Cendekia Desnamrina; Astrid Fauzia Dewinta
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.9509

Abstract

Pasar Sorkam Beach, Binasi Village is an area with many large coastal areas with an area of ​​3.85 km2, with a population of 1262 people and an average livelihood as a fisherman, with a total catch of 40234.7 tons. Based on information from POKMASWAS and temporary fishing groups, there are problems, that is the decline in fish catches due to damage to the ecosystem caused by illegal fishing and fishing that is Harmful to the environment, so that a solution is needed to solve this problem, namely by making fish aggregate device (FAD) called Rumpon that support sustainable fisheries so that it is in line with Sustainability Development Goals (SDGs) number 14. The method of implementing this activity is the educational method with demonstrations and counseling through four stages, preparation of activities, field practice, socialization, monitoring and evaluation. The results and discussions obtained were that preparation of activities was carried out after site surveys and literature studies with experience in using Rumpon, construction planning and determining the release of Rumpon, field practice was carried out by releasing Rumpon by all activity participants and accompanied by the Indonesian Navy, the release is intended as a new fishing ground for fishermen, socialization of activities attended by all participants, monitoring and evaluation, monitoring through the head of POKMASWAS, evaluation using a questionnaire with 15 questions about the condition of fishermen, community service activities are conducive and fishing group mitra are very enthusiastic about this activity.
Utilization Study of Halimeda macroloba Extract as Natural Preservative Materials in Cakalang Fish Meat (Katsuwonus pelamis) Astrid Fauzia Dewinta; Valencia Hutajulu; Rizky Febriansyah Siregar; Eri Yusni
AQUACOASTMARINE: Journal of Aquatic and Fisheries Sciences Vol. 2 No. 1 (2023): AQUACOSTMARINE: Journal of Aquatic and Fisheries Sciences
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jafs.v2i1.11297

Abstract

The purpose of this study was to characterize the secondary metabolites in Halimeda macroloba by means of phytochemical screening tests, and to determine the use of the best concentration of Halimeda macroloba extract to maintain the freshness quality of skipjack tuna physically, chemically and microbiologically. The results of the phytochemical screening test showed that the green macroalgae Halimeda macroloba contains alkaloids, steroids and triterpenoids, saponins, flavanoids, tannins and glucosides. The organoleptic physical test results for the best parameters of meat appearance, aroma and texture were in the A5 concentration treatment (600 ppm) with a value of 8.43, then the chemical test results found that the best protein content and TVB values ​​were found in treatment A5 (600 ppm) with a value of 22.9% and in the A4 treatment (400 ppm) with a value of 9.24 mgN/100g. Meanwhile, the microbiological test results showed that the best TPC value was found in treatment A5 (600 ppm) with a value of 0.5×105 col/gram.
Co-Authors Eri Yusni Hasbi Husaini Ipanna Enggar Susetya Kenni Cendekia Desnamrina Nur Ulina Warnisyah Sebayang Rizky Febriansyah Siregar Valencia Hutajulu Vindy Rilani Manurung Widodo Farid Ma’ruf Zulham Apandy Harahap