Lempuk: Jurnal Ilmu Kelautan dan Perikanan
type: channel
description: Lempuk: Jurnal Ilmu Kelautan dan Perikanan, is a scientific journal published by the Fisheries Product Technology Study Program, Faculty of Agriculture, Yudharta University, Pasuruan. This journal publishes the latest research results and literature in the field of Fishery Product Technology, especially those related to the application of technology to improve the quality of fishery products, development of new fishery products, safety of fishery products, utilization of fishery product waste and other topics closely related to the use and processing of fishery products that can be utilized by humans.
publisher: Fishery Product Technology Study Program, Yudharta University, Pasuruan
language: en
publication name: Lempuk: Jurnal Ilmu Kelautan dan Perikanan
issn: 2987-8292
copyright: Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the author and retains publishing rights without restriction. Copyright includes the non-exclusive right to reproduce and submit articles in all forms and media, including reprints, photographs, microfilm, and other similar reproductions, as well as translations. Reproduction of any part of this journal, its storage in the database and its transmission by all forms or media, such as electronic, electrostatic and mechanical copies, photocopying, recording, magnetic media, etc. The journal editorial board makes every effort to ensure that no false or misleading data, opinions, or statements are published in the journal. Either way, the contents of articles published in journals are the sole and responsibility of each writer and publisher. All articles published are free for everyone to read and download. We are continuously working with our author communities to select the best choice of license options, currently being defined for this journal as follows: Attribution 4.0 International (CC BY 4.0)
items: Rantai Proses Pemfilletan dan Pembekuan Fillet Ikan Kakap Merah (Lutjanus malabaricus) dengan Perlakuan Karbon Monoksida di PT Inti Luhur Fuja Abadi
items: Diversifikasi produk olahan ikan lele (Clarias sp.) berbasis zero waste di UMKM Suole (Sukorejo olahan lele)
items: Evaluasi kinerja pengelolaan sumber daya rumput laut (Gracilaria spp.) secara berkelanjutanDesa Devisa, Kupang, Kecamatan Jabon Kabupaten Sidoarjo
items: Evaluation of work ethic, motivation, competence, capability, and integrity of members of the seaweed cooperative (Gracilaria sp.) Agar Sentosa Makmur, Sidoarjo Regency
items: Strategi Konservasi Gurami Paros (Parosphromenus deissneri) Asal Kepulauan Bangka Belitung : Upaya Pelestarian dan Pengelolaan Berkelanjutan
items: PROSES PRODUKSI DAN PENANGAN PENYIMPANAN DINGIN IKAN ANGOLI WHOLE GILLED (WG) (Pristipomoides multidens)
items: FORMULASI PAKAN IKAN NILA (Oreochromis SP.) MANDIRI BERBAHAN BAKU LOKAL DI PAKWALI DESA BAKALAN KECAMATAN PURWOSARI KABUPATEN PASURUAN
items: Tidal Characteristics in the Northern Coast of Central Java (a Case Study in Semarang, Indonesia)
items: Pemanfaatan Limbah Cangkang Rajungan (Portunus Pelagicus Linn) Sebagai Bahan Tambahan Pada Pakan Ternak Burung Puyuh
items: Profil Asam Lemak Abon Ikan Lemuru (Sardinella lemuru) Dan Kajiannya Pada Makanan Pendamping Asi (MPASI)
items: Pengaruh Jenis Medium Terhadap Kecepatan Penetrasi Panas dan Daya Terima Produk Kalengan Ikan Tuna Skipjack (Katsuwonus pelamis)
items: Analisis Angka Lempeng Total Ikan Terasak (Escualosa thoracata) Asin Kering Industri Rumah Tangga di Kecamatan Lekok Kabupaten Pasuruan
items: https://jurnal.yudharta.ac.id/v2/index.php/lempuk/article/view/3546
items: Perbedaan Kadar Air Pada Ikan Kembung (Rastrelliger brachysoma) Asap Berdasarkan Ukuran Ikan Yang Berbeda
items: Karakteristik Kimia Dan Sensori Produk Ikan Terasak (Escualosa Thoracata) Asin Pada Industri Rumah Tangga Di Kecamatan Lekok Kabupaten Pasuruan
items: Pengaruh Substitusi Kolagen Tulang Ikan Lele (Clarias Sp) Pada Sabun Padat Transparan Terhadap Hasil Uji Organoleptik
items: Pengaruh Formulasi Tepung Rumput Laut (Echeuma Cottonii) Dan Tepung Maizena Terhadap Sifat Kimia Sosis Ikan Tongkol (Euthynnus Affinis)
items: Pengaruh Penambahan Tepung Mocaf dan Tepung Maggot Black Soldier Fly (BSF) Pada Pakan Pelet Terhadap Pertumbuhan Ikan Lele (Clarias sp.)
items: Tepung Daun Lamtoro (Leucaena leucochepala) Pada Pakan Terhadap Performa Pertumbuhan Ikan Nilem (Osteochilus hasselti)
items: Pengaruh Pemberian Minyak Cengkeh (Syzygium aromaticum) Terhadap Kelulushidupan (Survival rate) Ikan Lele Dumbo (Clarias gariepinus) dalam Transportasi Sistem Basah
items: Identifikasi Kandungan Boraks pada Ikan Asin di Pasar Wilayah Kabupaten Pasuruan
items: Analisis Pertumbuhan Rumput Laut Caulerpa racemosa dengan Menggunakan Teknik Kantong
items: Analisis Kompetensi, Kapabilitas, dan Budaya Kerja Partisipatif Masyarakat Adat Raja Petuanan Teluk Pattipi Terhadap Kinerja Blue Economy
items: Uji Kandungan Bakteri Koliform Pada Petis Udang Di Pasar Pandaan Dengan Menggunakan Metode MPN (most probable number)
items: Ramuan jamu herbal pada pakan terhadap performa pertumbuhan ikan nila (Oreochromis sp)
items: Analisis biometri kepiting bakau (Scylla serrata) yang ditangkap dari hutan mangrove untuk mendukung kegiatan penggemukan kepiting bakau di Kabupaten Gresik
items: Pengaruh Lama Pengeringan terhadap Karakteristik dan Organoleptik Mie Ikan Lele (Clarias gariepinus)
items: Pengaruh lama waktu perendaman larutan HCl terhadap mutu gelatin dari tulang ikan tongkol (Euthynnusaffinis)
items: Studi Literatur Manajemen Perikanan Pada Situasi Bencana Covid-19
items: Profiling Atribut Sensori Nori Komersil Menggunakan Metode Rate-All-That-Apply (RATA)

Rantai Proses Pemfilletan dan Pembekuan Fillet Ikan Kakap Merah (Lutjanus malabaricus) dengan Perlakuan Karbon Monoksida di PT Inti Luhur Fuja Abadi
type: item
description: Red snapper (Lutjanus malabaricus) is a high-value fisheries commodity commonly marketed in the form of frozen fillets. To maintain product quality during processing and distribution, appropriate handling practices are required, including the application of carbon monoxide (CO) treatment. This study aimed to describe the processing chain of filleting and freezing red snapper fillet products with CO treatment at PT Inti Luhur Fuja Abadi, Beji, Pasuruan, East Java, Indonesia. A qualitative descriptive method with a case study approach was employed through direct observation, interviews, and involvement in the production process. The results showed that the processing chain consisted of raw material reception, dressing, washing, filleting, carbon monoxide treatment, freezing, packaging, and frozen storage. The application of CO treatment contributed to maintaining fillet color and appearance during frozen storage, while freezing slowed down quality deterioration. Therefore, the implementation of a controlled and standardized processing chain plays an important role in ensuring the quality and competitiveness of red snapper fillet products.
subject: Articles
  topic: section
subject: Red snapper
  topic: keywords
subject: filleting process
  topic: keywords
subject: freezing
  topic: keywords
subject: carbon monoxide treatment
  topic: keywords
subject: fish processing industry
  topic: keywords
creator: Ahmad Fauzi
creator: Roisatul Ainiyah
creator: Nikmatul Izzah
rights: Copyright (c) 2026 Ahmad Fauzi, Roisatul Ainiyah, Nikmatul Izzah (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-19
publication date: 2025-06-19
starting page: 29
ending page: 36
doi: 10.35891/h35dwn21

Diversifikasi produk olahan ikan lele (Clarias sp.) berbasis zero waste di UMKM Suole (Sukorejo olahan lele)
type: item
description: African catfish (Clarias sp.) is an aquaculture commodity with considerable potential to support food security and community economic development. However, its utilization is still predominantly limited to fresh fish products with relatively low added value. This study aimed to describe the diversification of processed African catfish products based on the zero waste concept at UMKM SUOLE (Sukorejo Olahan Lele) and to identify the potential for increasing added value through the utilization of all parts of the fish. The research employed a qualitative descriptive method with a case study approach, using observation, interviews, and direct involvement in the production process. The results showed that UMKM SUOLE has developed various processed African catfish products, including shredded catfish, catfish bone sticks, catfish skin crackers, catfish nuggets, and catfish dim sum. This product diversification enables the optimal utilization of catfish meat, bones, and skin, thereby supporting the implementation of the zero waste concept. Processing African catfish into value-added products not only extends shelf life and increases product market value but also has the potential to enhance UMKM income and reduce fisheries processing waste. Therefore, zero waste-based diversification of processed African catfish products can serve as a sustainable and competitive development strategy for fisheries-based UMKMs.
subject: Articles
  topic: section
subject: African catfish
  topic: keywords
subject: product diversification
  topic: keywords
subject: zero waste
  topic: keywords
subject: UMKM
  topic: keywords
subject: value added
  topic: keywords
creator: Nani Andriani
creator: Illiyatus Sholiha
creator: Senja Ikerismawati
rights: Copyright (c) 2026 Nani Andriani, Illiyatus Sholiha, Senja Ikerismawati (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-19
publication date: 2025-06-19
starting page: 24
ending page: 29
doi: 10.35891/c0qvc251

Evaluasi kinerja pengelolaan sumber daya rumput laut (Gracilaria spp.) secara berkelanjutanDesa Devisa, Kupang, Kecamatan Jabon Kabupaten Sidoarjo
type: item
description: Manajemen usaha perikanan menjadi kebutuhan mendasar agar para pelaku usaha perikanan dapat tumbuh dan berkembang. Penelitian bertujuan membuka fakta empiris mengenai evaluasi kinerja kelompok petambak rumput laut desa devisa di Kupang, kecamatan Jabon kabupaten Sidoarjo dalam rangka mendorong penguatan budidaya rumput laut Gracilaria spp. Secara berkelanjutan. Penelitian deskriptif menggunakan pendekatan teknis analisis secara kombinasi kuantitatif dan kualitatif. Responden sebagai sumber data penelitian, ditetapkan secara sengaja berjumlah 141 orang. Data diperoleh melalui pengamatan mendalam disertai wawancara; hal mana hasil wawancara dikonversikan ke dalam nilai angka dengan menggunakan teknik pembobotan. Analisis data dilakukan berjenjang untuk memperoleh gambaran ilmiah berbagai faktor internal dan eksternal yang berpengaruh terhadap evaluasi kinerja pengelolaan sumber daya rumput laut. Hasil penelitian menekankan pentingnya pembentukan dan penguatan kinerja kelompok petambak ke dalam bentuk organisasi yang dapat mewadahi anggotanya dalam suatu tatanan pekerjaan yang profesional agar usaha rumput laut terus tumbuh dan berkembang.
subject: Articles
  topic: section
subject: Rumput laut
  topic: keywords
subject: Petambak
  topic: keywords
subject: Desa devisa
  topic: keywords
subject: Gracilaria
  topic: keywords
creator: Agus Tryono
creator: Angky Soedrijanto
creator: Mustofa
creator: Titis Istiqomah
rights: Copyright (c) 2026 Agus Tryono, Angky Soedrijanto, Mustofa, Titis Istiqomah (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-06-19
publication date: 2025-06-19
starting page: 45
ending page: 56
doi: 10.35891/zgjv9y05

Evaluation of work ethic, motivation, competence, capability, and integrity of members of the seaweed cooperative (Gracilaria sp.) Agar Sentosa Makmur, Sidoarjo Regency
type: item
description: The work behavior of seaweed cooperative members must demonstrate high performance. Seaweed, as one of the national strategic products being promoted by the Indonesian Government, must be able to compete as a high-quality export product in the global market. This study aims to evaluate the performance of seaweed cooperative members (Gracillaria sp.) in terms of developing work ethic, motivation, competence, capability, and integrity in seaweed cultivation in Sidoarjo Regency. A descriptive study using an empirical survey approach was conducted on members of the Agar Sentosa Makmur seaweed cooperative in Sidoarjo Regency. Data were collected through in-depth interviews. The interview results were weighted on a scale of 1-10 and analyzed using statistical tools to determine the correlation between the variables studied. The results showed that the cooperative members' capabilities in cultivation were high. This level of capability still needs to be balanced by improving their competence.
subject: Articles
  topic: section
subject: Keywords: Capability Competence Members of cooperative Seaweed Sidoarjo
  topic: keywords
subject: Capability
  topic: keywords
subject: competence,
  topic: keywords
subject: member of cooperative,
  topic: keywords
subject: seaweed
  topic: keywords
subject: sidoarjo
  topic: keywords
creator: Agus Tryono
creator: Titis Istiqomah
creator: Angky Soedrijanto
creator: Heri Sudarmono
rights: Copyright (c) 2026 Angky Soedrijanto, Agus Tryono, Titis Istiqomah, Heri Sudarmono (Author) https://creativecommons.org/licenses/by/4.0
date: 2025-12-30
publication date: 2025-12-30
starting page: 37
ending page: 44
doi: 10.35891/vdh7s029

Strategi Konservasi Gurami Paros (Parosphromenus deissneri) Asal Kepulauan Bangka Belitung : Upaya Pelestarian dan Pengelolaan Berkelanjutan
type: item
description: Provinsi Kepulauan Bangka Belitung merupakan wilayah yang memiliki potensi ikan endemik air tawar, termasuk Ikan Gurami Paros (Parosphromenus deissneri) yang merupakan ikan endemik Pulau Bangka. Penelitian ini bertujuan untuk mengkaji strategi konservasi yang efektif bagi ikan Gurami paros, dengan mempertimbangkan faktor-faktor ekologis, sosial, dan teknis yang dapat mendukung pelestariannya. Metode yang digunakan yaitu metode deskriptif kualitatif. Dari hasil penelitian terdahulu terlihat bahwa strategi konservasi yang diterapkan di beberapa kawasan konservasi mini belum efektif. Status IUCN pada Ikan Gurami paros yang dikategorikan status rentan dan terancam punah. Upaya menjamin keberadaan spesies ikan endemik Gurami paros agar tetap keberlanjutan dan terjaga maka perlu dilakukan upaya konservasi, seperti pelestarian, dan pemanfaatan sumber daya alam. Upaya strategi konservasi yang dapat diterapkan meliputi pengaturan penangkapan ikan, pelestarian habitat, serta pengembangan program domestikasi dan pemacuan stok ikan. Selain itu, pendekatan berbasis komunitas dan peningkatan kesadaran masyarakat tentang pentingnya menjaga ekosistem perairan yang sehat sangat diperlukan untuk mendukung kelestarian Gurami Paros.
subject: Articles
  topic: section
subject: Bangka Belitung
  topic: keywords
subject: Gurami Paros Fish
  topic: keywords
subject: Parosphromenus deissneri
  topic: keywords
subject: Conservation
  topic: keywords
creator: Dora Pikasari
rights: Copyright (c) 2025 Dora Pikasari https://creativecommons.org/licenses/by/4.0
date: 2025-06-23
publication date: 2025-06-23
starting page: 9
ending page: 13
doi: 10.35891/lempuk.v4i1.5853

PROSES PRODUKSI DAN PENANGAN PENYIMPANAN DINGIN IKAN ANGOLI WHOLE GILLED (WG) (Pristipomoides multidens)
type: item
description: The processing of Whole Gilled (WG) angoli fish (Pristipomoides multidens) is an effort to maintain the quality and freshness of the product before being exported, particularly to Singapore. This study was conducted during an internship at PT. Inti Luhur Fuja Abadi (ILUFA) and aimed to describe the flow process of receiving, cleaning, gutting, freezing, packaging, and stuffing of WG angoli fish. Methods used include direct observation, interviews, and documentation. The results show that the company implements strict quality control including temperature regulation, metal detection, and FIFO system in cold storage. This ensures product safety, hygiene, and traceability. The processing sequence starts from the reception of raw material to the final export preparation stage. The findings provide a good reference for handling high-quality fishery products in industrial settings.
subject: Articles
  topic: section
subject: Angoli fish, Whole Gilled (WG), Cold storage, Air Blast Freezer, Export processing
  topic: keywords
creator: Ahmad Azkal Azkiya’
creator: Nikmatul Izah
creator: Roisatul Ainiyah
creator: Pinctada Putri Pamungkas
rights: Copyright (c) 2025 Ahmad Azkal Azkiya’, Nikmatul Izah, Roisatul Ainiyah, Pinctada Putri Pamungkas https://creativecommons.org/licenses/by/4.0
date: 2025-06-23
publication date: 2025-06-23
starting page: 14
ending page: 23
doi: 10.35891/lempuk.v4i1.6573

FORMULASI PAKAN IKAN NILA (Oreochromis SP.) MANDIRI BERBAHAN BAKU LOKAL DI PAKWALI DESA BAKALAN KECAMATAN PURWOSARI KABUPATEN PASURUAN
type: item
description: Fish feed is an important thing in producing maximum products in fish farming activities. This research has been carried out which aims to provide independent tilapia (Oreochromis sp.) feed made from local raw materials using Pearson's Square calculations based on the parameters of protein content, fat content and crude fiber content. This research used a quantitative descriptive method, analyzing the quality of fish feed with the parameters of protein content, fat content and crude fiber content carried out at the Animal Medicine and Feed Testing Laboratory of the Animal Husbandry and Animal Health Service, Veterinary Center, Semarang, Central Java. This research was carried out from February to July 2024. The results of this research are the correct composition of raw materials in preparing a 2 kg fish feed formulation, namely 0.64 kg fish meal, 0.36 kg rice waste, 0.36 kg bread waste, dregs know 0.64 kg. The quality of independent tilapia feed (Oreochromis sp.) is made from local raw materials for tilapia during the rearing period with test parameters for protein 18.06% (minimum 25%), fat 4.415% (minimum 5%), and crude fiber 11.47% (maximum 8%) which means the feed does not meet the requirements of SNI 7242:2018 artificial feed for tilapia (Oreochromis sp)..
subject: Articles
  topic: section
subject: independent tilapia fish feed, local raw materials, Oreochromis ps, Pakwali
  topic: keywords
creator: Rio Agus Putrawan
creator: senja ikerismawati
creator: Illiyatus Sholiha
creator: Ernawati Ernawati
rights: Copyright (c) 2025 Rio Agus Putrawan, senja ikerismawati https://creativecommons.org/licenses/by/4.0
date: 2025-06-23
publication date: 2025-06-23
starting page: 1
ending page: 8
doi: 10.35891/lempuk.v4i1.6572

Tidal Characteristics in the Northern Coast of Central Java (a Case Study in Semarang, Indonesia)
type: item
description: Tides are a phenomenon that affects the dynamics of coastal waters. This study aims to analyze the characteristics of tides on the North Coast of Semarang, Central Java using the Least Square method. The tidal data used is in September 2020 from the Geospatial Information Agency open source data. The results showed that the tidal pattern in this area is dominated by a semi-diurnal component with a Formzahl number of 1.44, which means that the tidal type is mixed tending to be semi-diurnal. The main component identified is M2 (0.4 meters), which is the main semi-diurnal component influenced by the gravitational force of the moon. In addition, the S2 component (0.3 meters), which is a semi-diurnal component influenced by the gravitational force of the sun. In addition, the influence of extreme weather such as storms causes an increase in tide height, which triggers tidal flooding and coastal abrasion. The study concludes that an understanding of tidal characteristics is essential for sustainable coastal management. The results of this analysis can be used as a basis for mitigating environmental impacts, such as abrasion and tidal flooding, as well as for optimizing the economic activities of tide-dependent coastal communities, such as fisheries and ponds.
subject: Articles
  topic: section
subject: tidal
  topic: keywords
subject: least square
  topic: keywords
subject: formzahl
  topic: keywords
subject: semarang
  topic: keywords
creator: Luhur Moekti Prayogo
creator: Amir Yarkhasy Yuliardi
creator: Perdana Ixbal Spanton
rights: Copyright (c) 2025 Luhur Moekti Prayogo, Amir Yarkhasy Yuliardi
date: 2025-01-01
publication date: 2025-01-01
starting page: 65
ending page: 69
doi: 10.35891/lempuk.v3i2.5643

Pemanfaatan Limbah Cangkang Rajungan (Portunus Pelagicus Linn) Sebagai Bahan Tambahan Pada Pakan Ternak Burung Puyuh
type: item
description: Keberadaan limbah rajungan dianggap sebagai permasalahan yang berpotensi mencemari lingkungan, salah satu limbah padat yang dihasilkan adalah cangkang dengan jumlah cukup banyak. Salah satu pemanfaatan limbah cangkang rajungan adalah dengan dijadikan sebagai tepung. Pemanfaatan limbah cangkang rajungan dilakukan sebagai upaya untuk mengurangi pencemaran lingkungan dengan cara mengolah limbah rajungan sebagai bahan tambahan pada ransum burung puyuh. Metode yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif untuk mengetahui kandungan kalsium yang ada dalam pakan. Data yang didapat dari hasil penelitian disajikan dalam bentuk tabel kemudian dianalisis secara deskriptif untuk menarik sebuah kesimpulan hasil penelitian. Hasil penelitian menunjukkan kadar kalsium setiap formula pakan ternak burung puyuh yang berbahan cangkang rajungan menunjukkan nilai yang berbeda, perlakuan R2 (dengan tambahan tepung cangkang rajungan 25%) merupakan perlakuan dengan kadar kalsium tertinggi yaitu 0,45%, kadar kalsium untuk 2 perlakuan lain yaitu R0 (tanpa tambahan tepung cangkang rajungan) dan R1 (dengan tambahan tepung cangkang rajungaan 15%) masing-masing memiliki kadar kalsium 0,20% dan 0,28%. Pada penambahan tepung cangkang rajungan 25% diduga akan memenuhi nutrisi pada pakan burung puyuh, akan tetapi jika dibandingkan dengan nilai kadar kalsium pada SNI 01-3931-2006 yakni antara 2,50-3,50% maka semua perlakuan tidak ada yang memenuhi syarat. Penggunaan tepung limbah cangkang rajungan sampai level 25% belum memberikan perbaikan kadar kalsium pada pakan burung puyuh. Kesimpulan dari penelitian ini Pemberian tepung cangkang rajungan dengan level 25% tidak berpengaruh terhadap formula pakan ternak burung puyuh. Penggunaan tepung limbah cangkang rajungan sampai level 25% belum memberikan perbaikan kadar kalsium pada pakan burung puyuh. Adapun saran yang diberikan penulis adalah untuk penelitian selanjutnya bisa ditingkatkan level penggunaan tepung cangkang rajungan u…
subject: Articles
  topic: section
creator: Fatimatuz Zahro
creator: Roisatul Ainiyah
rights: Copyright (c) 2022 Fatimatuz Zahro, Roisatul Ainiyah
date: 2022-06-07
publication date: 2022-06-07
starting page: 1
ending page: 5
doi: 10.35891/lempuk.v1i1.3110

Profil Asam Lemak Abon Ikan Lemuru (Sardinella lemuru) Dan Kajiannya Pada Makanan Pendamping Asi (MPASI)
type: item
description: Tulisan ini bertujuan untuk mengkaji profil asam lemak abon ikan lemuru (sardinella lemuru) dan kajiannya pada makanan pendamping asi (MPASI). Asam lemak terutama asam lemak esensial di butuhkan tubuh agar tubuh dapat menjalankan fungsinya dengan baik. Asam lemak juga sangat dibutuhkan untuk perkembangan kognitif,visual, dan psikomotor terutama pada masa pertumbuhan. Ikan lemuru dibuat menjadi abon agar mudah ditambahkan pada MPASI. Penelitian ini adalah penelitian deskriptif kualitatif, sumber data pada penelitian ini adalah hasil Gas Chromatography- Mass Spectometry (GC-MS) dari abon ikan lemuru. Hasil penelitian menunjukan bahwa abon ikan lemuru mengandung asam lemak esensial yaitu Pentadecane dengan luas area 0,93%, Heptadecane dengan luas area 0,50% dan Octadecanoid luas area 39,41%. Abon ikan lemuru dapat ditambahan dalam MPASI karena karena mengandung asam lemak terutama asam lemak esensial.
subject: Articles
  topic: section
subject: Fatty Acids
  topic: keywords
subject: Shredded
  topic: keywords
subject: Lemuru Fish
  topic: keywords
subject: MPASI
  topic: keywords
creator: Ayu Sri Utami
creator: Illiyatus Sholiha
rights: Copyright (c) 2022 Ayu Sri Utami, Illiyatus Sholiha
date: 2022-06-07
publication date: 2022-06-07
starting page: 6
ending page: 10
doi: 10.35891/lempuk.v1i1.3114

Pengaruh Jenis Medium Terhadap Kecepatan Penetrasi Panas dan Daya Terima Produk Kalengan Ikan Tuna Skipjack (Katsuwonus pelamis)
type: item
description: Tuna fish has high content of protein. The purpose of food processing is to make a well preserve product, improving the taste and increasing economic value. Sterilization of canned tuna is an example of food processing to achieve the above purpose. A well preserve product must be free from the possibility of proliferation of microorganisms. The objective of this study was to investigate and evaluate the impact of medium used in canned tuna product on heat penetration speed during sterilization and to know the preference level by consumer.Determination of F0 value in this research refers to the protocol of Canadian Food Inspection Agency (CFIA) by using general method to analyse data, protein analysis followed Kjeldahl method and organoleptic examination used Friedman test. Analysis of effectiveness index was conducted to determine the best treatment. The experimental design used randomized single design with three kinds of treatments which were repeated 3 times for each observation. Results indicated that the fastest heat penetration was obtained by in brine product with 46 minutes sterilizatiion time, followed by in oil product with 62 minutes, then in brine + oil product with 65 minutes. Analysis of variance showed that treatment of medium usage provides a very significant impact on heat penetration (F count larger than F table 5 % and 1 %). Heat treatment also provides a significant impact on protein content (F count larger than F table 5 % and 1 %). Organoleptic examination showed that treatment gave significant effect on flavour and odor (F count larger than F table), but not significant on color (F count is smaller than F table). In conclusion, the fastest heat penetration was obtained by in brine product with 46 minutes sterilization time, followed by in oil product 62 minutes, then in brine + oil product with 65 minutes. Consumer preference and the best treatment in this research was obtained by in brine + oil product, followed by in oil product, then in bri…
subject: Articles
  topic: section
subject: Heat penetration
  topic: keywords
subject: Tuna
  topic: keywords
subject: Medium
  topic: keywords
creator: Mahfid Adnan
creator: Ernawati
creator: Khoirin Maghfiroh
rights: Copyright (c) 2022 Mahfid Adnan, Ernawati
date: 2022-08-29
publication date: 2022-08-29
starting page: 11
ending page: 21
doi: 10.35891/lempuk.v1i1.3113

Analisis Angka Lempeng Total Ikan Terasak (Escualosa thoracata) Asin Kering Industri Rumah Tangga di Kecamatan Lekok Kabupaten Pasuruan
type: item
description: Ikan terasak banyak diolah oleh warga pesisir sebagai ikan asin. Pengolahan ikan terasak dengan cara pengasinan ini dapat menambah penurunan kadar air dan menghambat pertumbuhan mikroba. Penelitian ini bertujuan untuk mengetahui Angka Lempeng Total (ALT) ikan terasak (Escualosa thoracata) asin kering industri rumah tangga di kecamatan Lekok kabupaten Pasuruan. Jenis penelitian ini adalah deskriptif kuantitatif. Penelitian ini dilaksanakan di Balai Besar Laboratorium Kesehatan Surabya, desa Wates, desa Jatirejo dan desa Tambak Lekok. Objek yang dikaji dalam penelitian ini adalah ikan tersasak asin kering industri rumah tangga di Kecamatan Lekok. Hasil penelitian yaitu Angka lempeng total Ikan terasak (Escualosa thoracata) asin kering industri rumah tangga di kecamatan Lekok kabupaten Pasuruan yaitu 4 sampel memenuhi standard SNI 8273:2016 tentang ikan asin kering yaitu home industri I desa Tambak Lekok (0,27×105=27000), home industri II Tambak Lekok (0,78×105=78000), home industri II Wates(0,15×105=15000), dan home industri II Jatirejo (0,06×105=6000). Dua sampel yang tidak memenuhi standard SNI 8273:2016 tentang ikan asin kering yaitu home industri I Wates (1,2×105=120000) dan home industri I Jatirejo(3,6×105=360000).
subject: Articles
  topic: section
subject: Escualosa thoracata
  topic: keywords
subject: Angka Lempeng Total
  topic: keywords
subject: Ikan Asin
  topic: keywords
creator: Miftahul Huda
creator: Senja Ikerismawati
rights: Copyright (c) 2022 Miftahul Huda, Senja Ikerismawati
date: 2022-08-29
publication date: 2022-08-29
starting page: 22
ending page: 26
doi: 10.35891/lempuk.v1i1.3319

https://jurnal.yudharta.ac.id/v2/index.php/lempuk/article/view/3546
type: item
title: Analisis Persepsi Konsumen Terhadap Digital Marketing Produk Abon Ikan Lele Berbasis Social Media di Kabupaten PasuruanDigital Marketing is a marketing activity or promotion of a product and brand that is carried out using digital media or the internet,
description: Digital Marketing is a marketing activity or promotion of a product and brand that is carried out using digital media or the internet, either by using websites, e-commerce, social media, email, adwords and blogs. This study aims to identify consumer behavior and measure consumer perceptions of digital marketing or online promotion of catfish floss products based on social media in the Pasuruan Regency area. This research method uses descriptive qualitative method, Important Performance Analysis and Customer Satisfaction Index. The measurement of consumer perception uses a Likert scale with 4 scales starting from strongly disagree (scale 1), disagree (scale 2), agree (scale 3) to strongly agree (scale 4). The number of respondents who were used as samples was 100 people. Consumer behavior in digital marketing of shredded catfish fishery products with the result that consumers buy shredded catfish fishery products through digital marketing for practical reasons (33%), sources of purchasing information from social media (42%), consumers pay attention to quality levels (45%), consumers buy an average of <1kg of fishery products (57%) and consumers make repurchases (79%). Consumer perceptions of the overall attributes of digital marketing of fishery products are satisfied (65%), with the main priority of improving performance lies in the price and quality attributes of fishery products from digital marketing
subject: Articles
  topic: section
subject: Digital Marketing
  topic: keywords
subject: Social Media
  topic: keywords
subject: Consumer Perception×
  topic: keywords
creator: Musta’in
creator: Ernawati
rights: Copyright (c) 2022 Musta’in, Ernawati
date: 2022-12-11
publication date: 2022-12-11
starting page: 27
ending page: 36
doi: 10.35891/lempuk.v1i1.3546

Perbedaan Kadar Air Pada Ikan Kembung (Rastrelliger brachysoma) Asap Berdasarkan Ukuran Ikan Yang Berbeda
type: item
description: Fish is a source of high protein and is a commodity that is prone to spoilage. One method to inhibit the decay process is by smoking. Smoking aims to reduce the water content of smoked fish so that the smoked fish can have a longer shelf life. One of the commonly smoked fish is mackerel (Rastrelliger brachysoma). This method of smoking mackerel in this study is using traditional smoking method with coconut shells as fuel. The purpose of this study was to determine the difference in water content in smoked mackerel based on different fish size according to SNI 2725:2013 regarding smoked fish. This type of research is quantitative experimental with the independent variable being the size of mackerel (A = size of mackerel 10 cm – 12 cm and B = size of mackerel 16 cm – 18 cm), the independent variable is water content, while the controlled variable is the type of fish and length of smoking time. Each treatment was repeated 5 times. The result of this study is that there are differences in water content of smoked mackerel based on different fish sizes, where Fcalculated (82,73) > from Ftable 5% (5,31) and small (A = size of mackerel 10 cm – 12 cm) and medium size (B = size of mackerel 16 cm – 18 cm) smoked mackerel meet the SNI 2725:2013 quality standard on smoked fish for the water content parameter, which is below the maximum value of 60% water content.
subject: Articles
  topic: section
subject: Smoked mackerel
  topic: keywords
subject: Water content
  topic: keywords
subject: Size fish
  topic: keywords
creator: Mohammad Bahrudin
creator: Illiyatus Sholiha
rights: Copyright (c) 2022 Mohammad Bahrudin, Illiyatus Sholiha
date: 2022-12-30
publication date: 2022-12-30
starting page: 44
ending page: 50
doi: 10.35891/lempuk.v1i2.3681

Karakteristik Kimia Dan Sensori Produk Ikan Terasak (Escualosa Thoracata) Asin Pada Industri Rumah Tangga Di Kecamatan Lekok Kabupaten Pasuruan
type: item
description: Tasted fish are small fish that live in the ocean. Tasted fish is managed as a food that is often favored by the community, namely salted tasted fish. Salted fish is a type of food that is very popular with the community. In addition to having a good taste, this food also has a high protein and calcium content so that it can meet the nutritional needs of the community. This study aims to determine the chemical characteristics of salted tasted fish products (Escualosa thoracata) in Lekok District, Pasuruan Regency, and to determine the results of sensory characteristics of salted tasted fish products (Escualosa thoracata) in Lekok District, Pasuruan Regency. The method of data collection in this study was by observing the observed parameters, namely water content, ash content, salt content, and sensory. This research was conducted at the Food Engineering Laboratory, Yudharta University Pasuruan, Food Chemistry & Microbiology Laboratory, Yudharta Pasuruan University and Nutrition Laboratory, Health Nutrition Department, Faculty of Public Health, Airlangga University, Surabaya. This research was conducted from April to June 2022. The results of this study are that the chemical characteristics have met the standard of SNI 8273: 2016 except for chemical characteristics (salt content) several home industries have not met the standard of SNI 8273: 2016 Sensory characteristics have met the standard of SNI 8273: 2016 except for sensory characteristics (Textures) that do not meet the standard of SNI 8273: 2016
subject: Articles
  topic: section
subject: Dried Salted Fish
  topic: keywords
subject: Escualosa thoracata
  topic: keywords
creator: Siska Putri Utari
creator: Senja Ikerismawati
rights: Copyright (c) 2022 Siska Putri Utari, Senja Ikerismawat
date: 2022-12-30
publication date: 2022-12-30
starting page: 51
ending page: 62
doi: 10.35891/lempuk.v1i2.3683

Pengaruh Substitusi Kolagen Tulang Ikan Lele (Clarias Sp) Pada Sabun Padat Transparan Terhadap Hasil Uji Organoleptik
type: item
description: Catfish (Clarias sp) is one type of fish that lives in fresh water and is widely cultivated because it has economic value. Several processing industries derived from catfish produce waste in the form of bones, heads, entrails, scales, and skin. Fishery waste can be used as a product, one of which is collagen. Collagen can be derived from the bones of freshwater fish such as catfish (clarias sp). Collagen is a fibrous protein that gives strength and flexibility to tissues and bones and plays an important role in other tissues including skin and tendons. Currently, care products containing collagen are in great demand by the public. Soap is a cleanser with water media. Soap is made in two ways, namely the saponification process and the oil neutralization process. This study aims to determine the effect of bone collagen substitution of catfish (Clarias sp.) on moisture content, pH, and foam stability and the effect of substitution of bone collagen of catfish (Clarias sp.) on transparent solid soap on organoleptic test results. The method in this study used RAL with variations of 0g catfish bone collagen substitution; 2g; 4g; 6g; 8g substituted in 100g transparent solid soap. The results of the catfish bone collagen soap were tested by analysis of water content, pH, foam stability, and organoleptic tests (color, aroma, foam, rough impression, and itching reaction). The research data were analyzed using Analysis of variance (ANOVA) followed by Tukey's test and nonparametric statistics, namely Kruskal Wallis, while the organoleptic test data were analyzed using the Friedman test with a significance level of 5%. The best treatment uses the De Garmo method. The results showed that the addition of catfish bone collagen had a significant effect on water content, pH, and stability of transparent solid soap foam, and the effect of the treatment of catfish bone collagen substitution on transparent solid soap, there was a significant difference in the organoleptic results of colo…
subject: Articles
  topic: section
subject: Collagen
  topic: keywords
subject: Transparent solid soap
  topic: keywords
subject: Organoleptic
  topic: keywords
creator: Tiara Dewi Amalia
creator: Roisatula Ainiyah
rights: Copyright (c) 2022 Tiara Dewi Amalia, Roisatula Ainiyah
date: 2022-12-30
publication date: 2022-12-30
starting page: 68
ending page: 78
doi: 10.35891/lempuk.v1i2.3684

Pengaruh Formulasi Tepung Rumput Laut (Echeuma Cottonii) Dan Tepung Maizena Terhadap Sifat Kimia Sosis Ikan Tongkol (Euthynnus Affinis)
type: item
description: Generally, sausages are made from beef, chicken meat, and pork. But now fish sausages have been developed, which are sausages made from fish meat. Research has been conducted that aims to determine the effect of seaweed flour formulations on the chemical properties of cob fish sausages (Euthynnus affinis) and find out the best treatment formulations. The method used in this study is quantitatively experimental and uses a Complete randomized design (RAL) with 2 treatment factors The treatment applied is the formulation of Cob Fish 200 g: Seaweed Flour 10 g: Cornstarch 45 g. Cob Fish 200 g: Seaweed Flour 25 g: Cornstarch 35 g. Cob Fish 200 g: Seaweed Flour 35 g: Cornstarch 20 g. Cob Fish 200 g: Seaweed Flour 40 g: Cornstarch 15 g. Cob Fish 200 g: Seaweed Flour 50 g: Cornstarch 5 g. The results of the cob fish sausage product were tested by water content analysis, and protein content All data were analyzed using the Homogeneity Test and then continued with the Normality and ANOVA tests. The results of the study showed that the formulation of seaweed flour and cornstarch was a significant effect on the chemical properties of cob fish sausages. The proportion of seaweed flour and cornstarch received by the panelists were (Cob Fish 200 g: Seaweed Flour 50 g: Cornstarch 5 g).
subject: Articles
  topic: section
subject: Euthynnus affinis
  topic: keywords
subject: Eucheuma cottonii
  topic: keywords
subject: Protein
  topic: keywords
subject: Sausage
  topic: keywords
creator: Windi Amalia Hardiana
creator: Matheus Nugroho
rights: Copyright (c) 2022 Windi Amalia Hardiana, Matheus Nugroho
date: 2022-12-30
publication date: 2022-12-30
starting page: 63
ending page: 67
doi: 10.35891/lempuk.v1i2.3685

Pengaruh Penambahan Tepung Mocaf dan Tepung Maggot Black Soldier Fly (BSF) Pada Pakan Pelet Terhadap Pertumbuhan Ikan Lele (Clarias sp.)
type: item
description: Catfish (Clarias sp) is one of the freshwater fishery commodities that has superior value compared to other freshwater fish species, which have relatively fast growth, strong survival, and adaptability to their habitat. Feed is an important factor in fish farming. Mocaf flour is processed cassava flour that has been fermented and produced cassava flour. Black Soldier Fly (BSF) maggot larvae are omnivores (eating everything) such as fruit waste, vegetable waste, food scraps, bones, and meat, to animals that have become carrion. This study aims to determine the effect of mocaf flour and BSF maggot flour on pellet feed on the growth of catfish (Clarias Sp.) and to determine the best formulation between mocaf flour and BSF maggot flour on the growth of catfish (Clarias Sp.). The method used in this study was Completely Randomized Design (CRD) with 3 treatments and repeated 3 times. The results of the feed will be tested with variance using ANOVA at a 95% confidence interval and further tested using the Tuckey test and the de Garmo effectiveness index. Results Mocaf flour gives a good effect when mixed with maggot flour. A good percentage of feed in a mixture of mocaf flour and maggot flour is found in P1 treatment, namely by mixing 25% mocaf flour + 75% maggot flour produces an efficient feed composition and is used to grow in length and weight of catfish.
subject: Articles
  topic: section
subject: Clarias Sp Mocaf Black Soldier Fly (BSF)
  topic: keywords
creator: mariatul kiptiyah
creator: pictada putri pamungkas
creator: ernawati ernawati
rights: Copyright (c) 2022 mariatul kiptiyah, pictada putri pamungkas, ernawati ernawati
date: 2022-12-30
publication date: 2022-12-30
starting page: 37
ending page: 43
doi: 10.35891/lempuk.v1i2.3698

Tepung Daun Lamtoro (Leucaena leucochepala) Pada Pakan Terhadap Performa Pertumbuhan Ikan Nilem (Osteochilus hasselti)
type: item
description: <<Null>>
subject: Articles
  topic: section
subject: Daun Lamtoro
  topic: keywords
subject: Ikan Nilem
  topic: keywords
subject: Pakan Pertumbuhan
  topic: keywords
subject: Efisiensi Pakan
  topic: keywords
creator: Sri Marnani
creator: Taufik Budhi Pramono
creator: Yulia Nur Rakhma
rights: Copyright (c) 2023 Sri Marnani, taufik budhi pramono
date: 2023-06-30
publication date: 2023-06-30
starting page: 1
ending page: 8
doi: 10.35891/lempuk.v2i1.4169

Pengaruh Pemberian Minyak Cengkeh (Syzygium aromaticum) Terhadap Kelulushidupan (Survival rate) Ikan Lele Dumbo (Clarias gariepinus) dalam Transportasi Sistem Basah
type: item
description: null
subject: Articles
  topic: section
subject: Lele dumbo
  topic: keywords
subject: Minyak cengkeh
  topic: keywords
subject: Transportasi sistem basah
  topic: keywords
creator: Tangguh Danang Krisna A
creator: Sri Rahmaningsih
creator: Muhammad Zainuddin
rights: Copyright (c) 2023 Tangguh Danang Krisna A, Sri Rahmaningsih, Muhammad Zainuddin
date: 2023-06-30
publication date: 2023-06-30
starting page: 23
ending page: 28
doi: 10.35891/lempuk.v2i1.4207

Identifikasi Kandungan Boraks pada Ikan Asin di Pasar Wilayah Kabupaten Pasuruan
type: item
description: Ikan asin merupakan proses pengawetan secara tradisional. Pengolahan ikan asin bertujuan untuk mengurangi kadar air dalam tubuh ikan. Proses pengawetan ini dilakukan agar ikan dapat bertahan lama. Meskipun telah dilakukan proses pengawetan, masih terdapat mikroorganisme pada ikan asin. Tak sedikit pembuat ikan asin yang menambahkan zat aditif berbahaya seperti boraks agar ikan asin lebih awet. Dikarenakan banyaknya pembuat ikan asin di wilayah Pasuruan, maka penulis tertarik untuk mengetahui ada atau tidaknya ikan asin mengandung boraks di wilayah pasuruan. Beberapa metode pengujian yang digunakan antara lain, uji boraks, dan uji kadar air. Hasil data dianalisis secara deskriptif dan diolah secara manual dengan memasukkan data ke dalam tabel deskriptif. Hasil pengujian menunjukkan bahwa dari lima pasar yang telah dilakukan penelitian, semua sampel ikan asin negatif mengandung boraks. Ikan asin memiliki kandungan air yang beragam. Dengan kadar air rata-rata tertinggi sebesar 10,60% berasal dari pasar Purwosari dan kadar air rata-rata terendah sebesar 6,33% berasal dari pasar Nguling.
subject: Articles
  topic: section
subject: Ikan Asin
  topic: keywords
subject: Keamanan Pangan
  topic: keywords
subject: Boraks
  topic: keywords
creator: Jatmiko Ramadhani
creator: Pinctada Putri Pamungkas
creator: Ernawati
rights: Copyright (c) 2023 Jatmiko Ramadhani
date: 2023-06-30
publication date: 2023-06-30
starting page: 18
ending page: 22
doi: 10.35891/lempuk.v2i1.4212

Analisis Pertumbuhan Rumput Laut Caulerpa racemosa dengan Menggunakan Teknik Kantong
type: item
description: Rumput laut merupakan salah satu hasil laut yang telah menjadi komoditas ekspor unggulan di Indonesia. Salah satu jenis rumput laut yang potensial adalah anggur laut (C. racemosa). C. racemosa termasuk spesies yang belum dibudidayakan pada lingkungan terkontrol dan menggunakan metode teknik kantong. Penelitian ini bertujuan untuk menganalisa pengaruh perbedaan ukuran kantong pada pertumbuhan rumput laut C. racemosa yang dibudidayakan dengan teknik kantong. Metode yang digunakan pada penelitian ini adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 3 pengulangan. Kemudian data yang diperoleh diuji menggunakan uji Analysis of variance (ANOVA) dengan menggunakan aplikasi SPSS. Hasil penelitian pada panjang akhir, berat akhir, laju pertumbuhan spesifik dan tingkat ketahanan hidup rumput laut adalah tidak berbeda nyata. Dari hasil penelitian ini perlu dilakukan perlu dilakukan penelitian lanjutan terhadap nilai keraginan dari rumput laut yang dibudidayakan dengan menggunakan teknik kantong
subject: Articles
  topic: section
subject: Rumput laut
  topic: keywords
subject: C. racemosa
  topic: keywords
subject: Teknik kantong
  topic: keywords
subject: Pertumbuhan
  topic: keywords
subject: Ketahanan hidup
  topic: keywords
creator: Moh. Awaludin Adam
creator: Raihul Husni Indarkasi
creator: Salnida Yuniarti Lumbessy
creator: Raismin Kotta
rights: Copyright (c) 2023 Moh. Awaludin Adam, Raihul Husni Indarkasi, Salnida Yuniarti Lumbessy, Raismin Kotta
date: 2023-06-30
publication date: 2023-06-30
starting page: 9
ending page: 17
doi: 10.35891/lempuk.v2i1.4222

Analisis Kompetensi, Kapabilitas, dan Budaya Kerja Partisipatif Masyarakat Adat Raja Petuanan Teluk Pattipi Terhadap Kinerja Blue Economy
type: item
description: Teluk Pattipi merupakan wilayah distrik yang sekaligus menyimpan sejarah luhur adat istiadat, dan budaya masuknya peradaban Islam di Papua dibawah pemangku adat Raja Petuanan Teluk Pattipi. Sebagaimana namanya, maka kawasan ini terdiri dari 9 kampung yang seluruhnya berada di pesisir menghadap ke teluk yang menyimpan eksotika dan keberlimpahan sumber daya alam khas Papua. Penelitian bertujuan menguak potensi partisipatif kinerja ekonomi kreatif masyarakat adat raja petuanan Teluk Pattipi berdasarkan kompetensi, kapabilitas, dan budaya kerjanya. Penelitian dilaksanakan bulan Januari sampai dengan April 2023. Populasi penelitian adalah masyarakat adat pada distrik Teluk Pattipi, dan sampel yang diteliti adalah anggota masyarakat yang memiliki usaha produktif mengolah produk hasil kekayaan alam melalui produksi dan promosi pariwisata serta hal-hal yang terkait langsung. Metode analisis kombinasi kuantitatif menggunakan alat bantu statistik pada perangkat spss dan analisis kualitatif berjenjang menggunakan alat analisis shift share, webbed analysis diagram, dan fish bone diagram dengan pembobotan. Hasil analisis menunjukkan perlunya upaya konkret meningkatkan kapasitas kinerja dan membina masyarakat adat agar mampu membangun jejaring bisnis global yang seluas-luasnya.
subject: Articles
  topic: section
subject: Kompetensi
  topic: keywords
subject: Kapabilitas
  topic: keywords
subject: Budaya kerja
  topic: keywords
subject: Raja Petuanan Teluk Pattipi
  topic: keywords
subject: Blue Economy
  topic: keywords
creator: R. Moh Ismail
creator: Atarai Iba
creator: Abdullah Rumagesan
creator: Titis Istiqomah
rights: Copyright (c) 2023 Atarai Iba, R. Moh Ismail, Abdullah Rumagesan, Titis Istiqomah
date: 2023-08-19
publication date: 2023-08-19
starting page: 29
ending page: 37
doi: 10.35891/lempuk.v2i1.4236

Uji Kandungan Bakteri Koliform Pada Petis Udang Di Pasar Pandaan Dengan Menggunakan Metode MPN (most probable number)
type: item
description: Petis udang adalah produk fermentasi udang yang memiliki potensi mengandung bakteri patogenik, termasuk bakteri koliform yang dapat menjadi indikator pencemaran Penelitian ini bertujuan untuk mengetahui kandungan bakteri koliform pada petis udang yang dijual di Pasar Pandaan, menggunakan metode Most Probable Number (MPN). Metode MPN digunakan untuk menghitung jumlah bakteri koliform dalam sampel petis udang secara statistik. Sampel yang diuji sebanyak 3 dengan 2 kali ulangan. Pengujian dilakukan di laboratorium Balai Besar Labotarium kesehatan. Hasil penelitian menunjukkan bahwa semua sampel yang uji tidak mengandung bakteri koliform dan hasil dari uji MPN koliform diketahui bahwa semua sampel tidak mengandung bakteri koliform dengan nilai indeks MPN koliform <1 dan berstatus memenuhi syarat SNI 7388:2009.
subject: Articles
  topic: section
subject: Petis udang Bakteri koliform MPN Pasar pandaan
  topic: keywords
creator: Nur Kholis
creator: senja Ikerismawati
creator: illiyatus sholiha
rights: Copyright (c) 2023 Nur Kholis, senja Ikerismawati, illiyatus sholiha
date: 2023-12-14
publication date: 2023-12-14
starting page: 23
ending page: 27
doi: 10.35891/lempuk.v2i2.4884

Ramuan jamu herbal pada pakan terhadap performa pertumbuhan ikan nila (Oreochromis sp)
type: item
description: Immunity and growth were problems in main focus in fish farming bussiness. The use of herbal ingredients in feed can be a solution. The aim of this research was to determine the effect of adding herbal supplements to feed in increasing the growth of Tilapia. The method used was a field experiment bya selecting tilapia in pond (8x3 m2). Adding natural supplements to feed begins with making herbal concoctions, then supplementing them with 50 mL/Kg feed..Fish were given feed at 3%/body weight for 1 month. The absolute growth in lenght and weight were 7.09±1.38 cm and 136.05±27.48 g. The feed conversation ratio was around 1.28, the feed efficiency was around 77.7% and the survival rate reached 100%. Herbal concoctions can increase immunity and optimal growth. .
subject: Articles
  topic: section
subject: Keywords: Supplement Herbal Tilapia Feed Converstion Ratio Food Eficency
  topic: keywords
creator: Taufik Budhi Pramono
creator: Sri Marnani
creator: Teuku Junaidi
creator: Agung Cahyo Setyawan
creator: Ais Lulu Nasikhah
creator: Triana Sri Wulan
rights: Copyright (c) 2023 Taufik Budhi Pramono, Sri Marnani, Teuku Junaidi, Agung Cahyo Setyawan; Ais Lulu Nasikhah; Triana Sri Wulan
date: 2023-12-15
publication date: 2023-12-15
starting page: 11
ending page: 15
doi: 10.35891/lempuk.v2i2.4520

Analisis biometri kepiting bakau (Scylla serrata) yang ditangkap dari hutan mangrove untuk mendukung kegiatan penggemukan kepiting bakau di Kabupaten Gresik
type: item
description: This study aims to analyze the biometry of mud crabs caught from mangrove forests to support the provision of kempongan for mud crab cultivators. The research was conducted in Pangkahwetan Village, Ujungpangkah District, Gresik Regency, using a descriptive method. Samples (n= 2,240) collected in the period March-July 2022 from local fishermen. The research variables were biometry, carapace width frequency distribution, condition factor (C), ratio of male and female crabs, and maturity level of mud crabs. Data were analyzed using Microsoft Excel 2013. The sex ratio of crabs caught per month was analyzed by t-test (α=5%). The results of this study obtained a higher male sex ratio (88%) compared to females (12%) in the period March - July, 2022. Mud crab maturity based on the frequency distribution of female crab carapace width was 23.8% (March) , 24.1% (April), 61.5% (June), and 45.8% (July) while male crabs 6.2% (March), 2.9% (April), 6.3% (June ), and 8.2% (July). Male crabs are dominated by thin conditions and female crabs are dominated by fat conditions. The male and female crabs were statistically significantly different. The different conditions between male and female crabs obtained in this study indicate the need for separate management between male and female crabs when used as kempongan in a crab fattening business.
subject: Articles
  topic: section
subject: Hutan mangrove
  topic: keywords
subject: Kawasan Ekosistem Esensial
  topic: keywords
subject: Kempongan
  topic: keywords
subject: Penggemukan kepiting
  topic: keywords
subject: Manajemen
  topic: keywords
creator: Andi Moh Roby Maulana
creator: Dimas Armaansyah
creator: Nur Maulida Safitri
creator: Farikhah
rights: Copyright (c) 2023 Andi Moh Roby Maulana, Dimas Armaansyah, Nur Maulida Safitri, Farikhah
date: 2023-12-28
publication date: 2023-12-28
starting page: 1
ending page: 10
doi: 10.35891/lempuk.v2i2.4261

Pengaruh Lama Pengeringan terhadap Karakteristik dan Organoleptik Mie Ikan Lele (Clarias gariepinus)
type: item
description: Mie merupakan produk makanan yang sangat populer dan banyak dikonsumsi oleh masyarakat Indonesia maupun diluar negeri. Konsumsi mie di Indonesia tercatat sebagai yang terbesar kedua di dunia setelah negara Tiongkok/China. Jenis ikan yang sering digunakan sebagai bahan baku adalah ikan lele, Ikan lele (Clarias sp) merupakan ikan jenis konsumsi yang memiliki prospek cukup baik untuk dikembangkan, karena mudah untuk dibudidayakan dan tidak membutuhkan waktu yang lama, serta tahan dengan kondisi perairan yang buruk. Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik dan organoleptik mie ikan lele kering. Metode yang digunakan dalam penelitian ini adalah rancangan acak Lengkap (RAL) dengan 5 faktor perlakuan yaitu P1: 1 jam, P2: 1,5 jam, P3: 2 jam, P4: 2,5 jam, P5: 3 jam. Hasil produk mie ikan lele diuji dengan analisa kadar air, kadar abu dan uji organoleptik (warna, aroma, rasa, dan tekstur). Seluruh data dianalisa menggunakan ANOVA yang dilanjutkan dengan uji Friedman. Hasil penelitan kesukaan panelis terhadap indikator warna, rasa, aroma, dan tekstur berbeda – beda. Nilai paling tinggi berturut-turut untuk warna pada P2 yaitu 3,55 (suka), rasa P5 yaitu 4,05 (suka);, aroma P5 yaitu 3,9 (suka) ; dan tekstur berada pada P4 yaitu nilai 4 (suka). Pada uji kadar air diperoleh nilai paling rendah adalah P5 yaitu 5,40% dan kadar abu tertinggi P5 yaitu 2,73%. Produk mie kering masih memenuhi standar mutu SNI 01-2974-1992
subject: Articles
  topic: section
subject: Clarias Gariepinus
  topic: keywords
subject: Mie kering
  topic: keywords
subject: Organoleptik
  topic: keywords
subject: Kadar abu
  topic: keywords
subject: Kadar air
  topic: keywords
creator: Muhammad Izzuddin
creator: Ernawati
creator: Roisatul Ainiyah
rights: Copyright (c) 2024 Muhammad Izzuddin, Ernawati
date: 2024-02-12
publication date: 2024-02-12
starting page: 16
ending page: 22
doi: 10.35891/lempuk.v2i2.4214

Pengaruh lama waktu perendaman larutan HCl terhadap mutu gelatin dari tulang ikan tongkol (Euthynnusaffinis)
type: item
description: Gelatin merupakan jenis protein yang diperoleh dengan cara mengekstraksi tulang ataupun kulit hewan. Penelitian ini bertujuan guna mengetahui pengaruh pelarut HCl dan lama waktu ekstraksi terhadap kandungan kimia gelatin. Pelarut yang digunakan HCl 5% dengan lama waktu 24 jam, 48 jam, 72 jam, dan 96 jam. Analisa kimia yang dilakukan antara lain kadar air, kadar abu, dan nilai pH gelatin. Adapun hasilpenelitianmenunjukkanbahwahasil terbaik terdapat pada gelatin tulang ikan tongkol yakni sebesar 0,76% pada kadar air, 0,03% pada kadar abu dan 3,8 pada nilai pH.
subject: Articles
  topic: section
subject: Tulang Ikan Tongkol
  topic: keywords
subject: Gelatin
  topic: keywords
subject: HCl
  topic: keywords
subject: Kadar air
  topic: keywords
subject: pH
  topic: keywords
creator: Pinctada Putri Pamungkas
creator: Nikmatul Izza
creator: Hamdi Ahyar
rights: Copyright (c) 2024 Pinctada Putri Pamungkas, Nikmatul Izza, Hamdi Ahyarr
date: 2024-02-13
publication date: 2024-02-13
starting page: 28
ending page: 32
doi: 10.35891/lempuk.v2i2.4891

Studi Literatur Manajemen Perikanan Pada Situasi Bencana Covid-19
type: item
description: The Coivd-19 pandemic disaster has had a negative impact on the fisheries industry. The aims of this paper was to analyze the root causes, impacts and strategies dor sustainability fisherises management after the Covid-19 pandemic. The research method was carried out using the literature study. Analysis of the disscusion was carried out descriprively. The root of problem of hampering the fisheries industry was generally identified as 3 things, social, travel and trade restriction. The derivatives of these three root problems will certainly have an impact on the logistics system, distribution, price fluctuations, supply and demand, marketing system and the vulnerability of the people’s lives. Based on tragedy of the Covid-19, fisheries industry always needs to implement risk management, especially disaster risk mitigation to reduce impacts
subject: Articles
  topic: section
subject: management
  topic: keywords
subject: Industry
  topic: keywords
subject: Fisheries
  topic: keywords
subject: Pandemic
  topic: keywords
subject: Disaster
  topic: keywords
creator: Dwi Shinta Kurniawati
creator: Gatot Yulianto
creator: Abdillah Munawir
rights: Copyright (c) 2024 Dwi Shinta Kurniawati
date: 2024-06-29
publication date: 2024-06-29
starting page: 33
ending page: 36
doi: 10.35891/lempuk.v3i1.5070

Profiling Atribut Sensori Nori Komersil Menggunakan Metode Rate-All-That-Apply (RATA)
type: item
description: Nori merupakan olahan dari rumput alga merah jenis Porphyra yang dikeringkan dengan ditambahkan bumbu pada proses pembuatannya, spesies Porphyra dalam kelompok alga merah mengandung antioksidan yang dapat menghambat penyerapan sinar UV ke jaringan sel. Karakteristik fisik nori berbentuk kering dengan warna gelap. Nori memiliki tekstur kasar disisi satu dan lembut dibagian sisi lainnya, serta bertekstur kering dengan warna hitam cerah mengkilap. Penelitian ini bertujuan guna mengetahui karakteristik nori yang berasal dari berbagai negara. Nori komersil yang digunakan berasal dari Japan, Korea dan Singapura.Profiling atribut sensori yang didapat menggunakan metode rate all that apply (RATA), atribut sensori yang dipilih didapat berdasarkan survey langsung ke konsumen dan studi literatur, sehingga didapat 14 atribut antara lain rasa asin, manis, pahir, RL, tekstur renyah, keras, rapuh, halus, tebal, warna hijau, coklat, hitam, elastisitas dan aroma RL
subject: Articles
  topic: section
subject: Tulang Ikan Tongkol Gelatin HCl Kadar air, kadar abu, dan pH
  topic: keywords
creator: Pinctada Putri Pamungkas
creator: Siti Nur Aisyah
creator: senja ikerismawati
rights: Copyright (c) 2024 Pinctada Putri Pamungkas, Siti Nur Aisyah, senja ikerismawati
date: 2024-06-29
publication date: 2024-06-29
starting page: 47
ending page: 52
doi: 10.35891/lempuk.v3i1.5435