Proceedings of The Vocational Seminar on Marine & Inland Fisheries
Proceedings of The Vocational Seminar on Marine & Inland Fisheries, merupakan wadah publikasi naskah-naskah yang diseminarkan pada kegiatan Vocational Seminar: Marine & Inland Fisheries yang diselenggarakan oleh Politeknik Kelautan dan Perikanan Karawang. Vocational Seminar ini merupakan forum pertemuan strategis bagi ilmuwan, peneliti, akademisi, praktisi, penyelenggara negara, profesional pelaku usaha tokoh masyarakat serta penggiat lembaga swadaya masyarakat. Vocational Seminar ini direncanakan menjadi kegiatan seminar tahunan, sebagai bentuk refleksi serta apresiasi atas hasil-hasil penelitian terapan sektor kemaritiman.
Politeknik Kelautan dan Perikanan Karawang
IDENTIFIKASI BAKTERI Vibrio sp. DALAM MEDIA BUDIDAYA DAN Hepatopankreas UDANG VANAME (Litopenaeus vannamei) PADA FASE PEMBESARAN DI PT. MATRA ARONA SUMENEP MADURA, JAWA TIMUR
Budidaya udang vaname ( Litopenaeus vannamei ) merupakan sektor strategis dalam perikanan Indonesia, namun keberhasilannya sangat dipengaruhi oleh kualitas air dan ancaman penyakit yang disebabkan bakteri patogen, terutama Vibrio sp. Penelitian ini bertujuan untuk mengidentifikasi keberadaan Vibrio sp. pada media budidaya dan organ hepatopankreas udang selama fase pembesaran di PT Matra Arona Madura, Sumenep, Jawa Timur. Metode yang digunakan meliputi pengamatan lapang, pengambilan sampel air dan hepatopankreas, serta isolasi bakteri menggunakan media selektif TCBS. Parameter yang diamati meliputi jumlah koloni Vibrio sp. (Yellow Vibrio Colony, Green Vibrio Colony, dan penghasil H₂S) serta keterkaitannya dengan kondisi kualitas air tambak. Hasil penelitian menunjukkan bahwa Vibrio sp. ditemukan pada kedua petak tambak (A1 dan B3) dengan variasi jumlah pada setiap DOC. Yellow Vibrio Colony (YVC) dan Green Vibrio Colony (GVC) mendominasi pertumbuhan bakteri, sedangkan koloni penghasil H₂S muncul dalam jumlah kecil. Total Vibrio Count (TVC) pada media budidaya berkisar 2,4 – 7,3 × 10³ CFU/ml di petak A1 dan 2,3 × 10³ – 1,5 × 10⁴ CFU/ml di petak B3. Pada hepatopankreas, kelimpahan Vibrio mencapai 1,0 – 8,0 × 10³ CFU/ml (A1) dan 1,9 – 4,8 × 10⁴ CFU/ml (B3). Variasi jumlah Vibrio dipengaruhi oleh kualitas air, terutama suhu, salinitas, pH, serta akumulasi bahan organik yang dapat meningkatkan risiko infeksi. Meskipun demikian, sebagian besar nilai TVC masih berada di bawah ambang batas patogen, sehingga kondisi tambak dikategorikan masih aman. Penelitian ini menegaskan pentingnya pemantauan kualitas air secara berkala dan pengelolaan kesehatan udang untuk mencegah peningkatan Vibrio sp. serta mendukung keberhasilan budidaya.
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ANALISIS PARAMETER KUALITAS AIR TAMBAK PEMBESARAN UDANG VANAME (Litopenaeus vannamei) DI CV REKSA BUMI SITUBONDO
Kualitas air merupakan faktor utama yang menentukan keberhasilan budidaya udang vaname (Litopenaeus vannamei), khususnya pada tahap pembesaran. Penelitian ini bertujuan untuk menganalisis parameter kualitas air yang meliputi aspek fisika, kimia dan biologi pada tambak pembesaran udang vaname di CV. Reksa Bumi Situbondo. Kegiatan dilaksanakan pada bulan Agustus hingga Oktober 2025 dengan metode survei pada tiga kolam berbeda (C1, D2, dan E7) yang mewakili kondisi lingkungan berbeda. Hasil pengamatan menunjukkan bahwa parameter fisika seperti suhu berkisar 28-33℃ dan kecerahan berkisar 30-40 cm pada fase pertengahan hingga akhir pemeliharaan umumnya berada dalam kisaran optimal. Parameter kimia seperti pH berkisar 7,5-8,5 dan Dissolved Oxygen/DO berkisar >4 mg/L, juga masih memenuhi standar budidaya. Namun, beberapa parameter menunjukkan kondisi kurang optimal, seperti nitrit yang berada pada kisaran 0,05-0,5 mg/L dan melebihi baku mutu <0,01 mg/L, serta Total Organic Matter (TOM) yang meningkat hingga >100 ppm pada fase pertengahan hingga akhir pemeliharaan. Peningkatan nitrit dan TOM berkaitan dengan akumulasi bahan organik dari sisa pakan dan metabolisme udang yang berpotensi menurunkan kualitas air. Secara keseluruhan kualitas air pada tambak masih mampu mendukung kehidupan udang vaname, namun terdapat tekanan lingkungan pada fase pertengahan hingga akhir pemeliharaan akibat peningkatan bahan organik dan senyawa nitrogen. Oleh karena itu, diperlukan pengelolaan kualitas air yang lebih optimal, terutama dalam pengendalian bahan organik dan manajemen aerasi, untuk menjaga kestabilan lingkungan dan mendukung pertumbuhan udang secara berkelanjutan.
MANAJEMEN KUALITAS AIR PADA PEMBESARAN UDANG VANAME (Litopenaeus Vannamei) DI PT. RIUNG AGRO LESTARI BEKASI, JAWA BARAT
Manajemen kualitas air merupakan salah satu faktor utama yang menentukan keberhasilan pembesaran udang vaname (Litopenaeus vannamei) pada sistem budidaya intensif. Penelitian ini bertujuan untuk mengetahui penerapan manajemen kualitas air serta pengaruhnya terhadap pertumbuhan dan kelangsungan hidup udang vaname pada unit pembesaran di PT. Riung Agro Lestari, Bekasi, Jawa Barat. Kegiatan dilaksanakan pada bulan Agustus sampai Desember 2025 dengan metode observasional dan analisis deskriptif. Parameter kualitas air yang diamati meliputi suhu, kecerahan, warna air, pH, salinitas, oksigen terlarut (DO), alkalinitas, Total Organic Matter (TOM), dan plankton. Parameter pertumbuhan udang yang diamati meliputi Average Body Weight (ABW), Average Daily Growth (ADG), Survival Rate (SR), dan Feed Conversion Ratio (FCR). Hasil pengamatan menunjukkan bahwa sebagian besar parameter kualitas air berada pada kisaran layak untuk budidaya udang vaname, meskipun terjadi fluktuasi pada pH, alkalinitas, dan TOM seiring bertambahnya umur pemeliharaan. Nilai ABW menunjukkan peningkatan secara bertahap selama masa pemeliharaan, sedangkan ADG berada pada kisaran pertumbuhan yang stabil. Tingkat kelangsungan hidup (SR) tergolong baik dan dapat dipertahankan hingga akhir pemeliharaan, serta nilai FCR menunjukkan efisiensi pemanfaatan pakan yang optimal. Upaya pengelolaan kualitas air dilakukan melalui pergantian air, penyiponan, dan penerapan biosekuriti untuk menjaga stabilitas lingkungan perairan. Secara keseluruhan, penerapan manajemen kualitas air yang baik mampu mendukung pertumbuhan udang vaname dan mempertahankan performa produksi pada sistem pembesaran intensif.
MANAJEMEN PAKAN TERHADAP PERTUMBUHAN UDANG VANAME (Litopenaeus vannamei) PADA FASE PEMBESARAN DI PT. BERKAH SAMUDERA HINDIA CIANJUR, JAWA BARAT
Udang vaname (Litopenaeus vannamei) merupakan salah satu komoditas ekspor utama Indonesia yang banyak dibudidayakan. Hal ini disebabkan oleh berbagai keunggulannya, seperti kemampuan merespons pakan dengan baik, tingkat kelangsungan hidup yang tinggi, dapat dipelihara dengan padat tebar tinggi, waktu pemeliharaan yang relatif singkat, pertumbuhan cepat, serta ketahanannya terhadap penyakit. Penelitian ini bertujuan untuk mengetahui bagaimana manajemen pakan diterapkan dalam budidaya udang vaname di PT. Berkah Samudera Hindia. Kegiatan penelitian di PT. Berkah Samudera Hindi, Jawa Barat, mulai 10 Agustus hingga 3 Desember 2025. Pengumpulan data menggunakan data primer dan data sekunder. Data diperoleh melalui observasi langsung, wawancara, serta studi literatur. Hasil penelitian memperlihatkan bahwa manajemen pakan di perusahaan tersebur mencakup pemilihan pakan yang sesuai dengan kebutuhan nutrisi udang, penyimpanan pakan yang tepat, penerapan program pemberian pakan bulan pertama (blind feeding), penggunaan anco sebagai alat kontrol pakan. Berdasarkan analisis, Tingkat kelangsungan hidup (SR) mencapai 99% dengan Feed Conversion Ratio (FCR) sebesar 1,53. Yang menunjukkan bahwa produksi udang berada pada kategori baik.
MONITORING KUALITAS AIR FISIKA, KIMIA, DAN BIOLOGI. UDANG VANAME (Litopenaeus vannamei) DI PT. SINAR LAUT VANNAMEI, CIANJUR JAWA BARAT.
Udang vaname (Litopenaeus vannamei) merupakan komoditas utama dalam industri budidaya perikanan di Indonesia karena memiliki pertumbuhan cepat, adaptasi lingkungan yang baik, serta permintaan pasar yang terus meningkat. Keberhasilan budidaya udang vaname sangat dipengaruhi oleh kualitas air sebagai media hidup utama. Penelitian ini bertujuan untuk mengetahui kondisi dan pengelolaan kualitas air fisika, kimia, dan biologi pada budidaya udang vaname secara intensif di PT. Sinar Laut Vannamei, Cianjur, Jawa Barat. Parameter kualitas air yang diamati meliputi suhu, pH, salinitas, oksigen terlarut, kecerahan, amonia, nitrit, serta keberadaan plankton dan bakteri. Metode yang digunakan adalah observasi langsung, pengukuran rutin parameter kualitas air, serta pencatatan data selama kegiatan pemeliharaan udang. Hasil pengamatan menunjukkan bahwa monitoring kualitas air secara berkala mampu menjaga kondisi perairan tetap berada pada kisaran optimal bagi pertumbuhan dan kelangsungan hidup udang vaname. Pengelolaan kualitas air yang baik dapat meminimalkan stres, menekan risiko penyakit, serta mendukung produktivitas budidaya. Dengan demikian, monitoring kualitas air fisika, kimia, dan biologi merupakan aspek penting dalam mendukung keberhasilan dan keberlanjutan budidaya udang vaname secara intensif.
PEMELIHARAAN LARVA KERAPU BEBEK (Cromileptes altivelis) DI CV. MAJAQUEEN KALIANDA, LAMPUNG SELATAN
Kerapu Bebek (Cromileptes altivelis) merupakan komoditas ikan laut yang memiliki nilai jual tinggi.Pemeliharaan larva kerapu bebek merupakan tahap krusial dalam produksi benih karena tingkat kelangsungan hidup pada fase awal sangat dipengaruhi oleh kualitas pakan dan kondisi lingkungan. Penelitian ini bertujuan untuk mengetahui teknis pemeliharaan larva meliputi penyiapan wadah,pemberian pakan alami secara bertahap dan pengelolaan kuaitas udara. Pada CV. Majaqueen, budidaya dimulai dari penebaran telur dengan jumlah total 419.710. Telur yang menetaskan larva menjadi ditebar dengan kepadatan 30-50 ekor L. Selanjutnya dipindahkan ke wadah pemeliharaan larva berukuran 4 x 2,5 x 1,2 m dan volume udara dalam wadah pemeliharaan yaitu 13 mʒ dengan total larva 313.160 yang ditebar dalam bak pemliharaan. Hasil penelitian menunjukkan nilai derajat penetasan telur (Hatching Rate) adalah sebesar 74,61% dengan nilai sintasan (Survival Rate) larva sebesar 9,85%. Selain itu hasil pengukuran kualitas udara menunjukkan nilai pH 7,8-9,2, Salinitas 31-34, Suhu 29-31. Hasil pemeliharan menunjukkan bahwa penerapan manajemen pakan yang tepat seperti penggunaan Nannocloropsis sp. Rotifera (Brachionus sp.) dan Artemia sp., serta kestabilan kualitas udara, mampu meningkatkan sintasan dan kualitas benih yang dihasilkan. Secara keseluruhan, pemeliharaan larva kerapu bebek yang terkelola dengan baik menjadi kunci keberhasilan proses budidaya dan mendukung ketersediaan benih.
PERFORMA PERTUMBUHAN IKAN KAKAP PUTIH (Lates calcarifer) PADA FASE PENDEDERAN DI CV. MAJA QUEEN KALIANDA, LAMPUNG SELATAN
Ikan kakap putih (Lates calcarifer) merupakan komoditas perikanan perikanan ungglan dengan pertumbuhan cepat dan nilai ekonomis tinggi, sehingga keberhasilan budidaya sangat ditentukan oleh tahap pendederan sebagai fase awal sebelum pembesaran. Penelitian ini bertujuan untuk mengetahui performa pertumbuhan benih, serta faktor – faktor yang mempengaruhinya selama pendederan. Pengamatan dilakukan pada benih umur (D – 30) selama 1 – 2 bulan dengan parameter pertumbuhan, tingkat kelangsungan hidup (survival rate / sr), kualitas air, dan manajemen pakan. Hasil menunjukkan bahwa pertumbuhan benih dipengaruhi oleh padat tebar, ketersediaan pakan, kualitas air, serta pengelolaan pemeliharaan. Permasalahan yang sering terjadi meliputi fluktuasi kualitas air, ketidaksamaan ukuran benih, dan perilaku kenibalisme yang dapat menurunkan SR. Penerapan grading secara rutin serta pemberian pakan yang tepat terbukti mampu meningkatkan keseragaman ukuran dan menekan kanibalisme. Dengan demikian, pengelolaan pendederan yang optimal sangat penting untuk menghasilkan benih yang sehat, seragam, dan memiliki tingkat kelngsungan hidup tinggi sebagai dasar keberhasilan budidaya ikan kakap putih
TEKNIK PEMBESARAN UDANG VANAME (Litopenaeus vannamei) DI PT. RIUNG AGRO LESTARI BEKASI, JAWA BARAT
Udang vaname ( Litopenaeus vannamei) merupakan salah satu komoditas udang budidaya yang sangat penting di indonesia, baik untuk pasar domestik maupun ekspor. Dengan pertumbuhan yang relatif cepat, dapat hidup pada kepadatan tebar tinggi dan toleran terhadap berbagai tingkat salinitas, udang ini cocok dibudidayakan secara intensif. Tujuan dari penelitian ini adalah untuk mengetahui teknik pembesaran udang vaname secara intensif di PT. Riung Agro Lestari Bekasi, Jawa barat. Pengamatan yang dilakukan selama satu siklus pemeliharaan mulai dari 10 Agustus sampai 15 Desember, mencakup persiapan kolam, manajemen kualitas air, pemberian pakan, aplikasi probiotik, pertumbuhan udang, serta analisis performa budidaya meliputi ABW, ADG, FCR, dan SR. Hasil menunjukkan kualitas air berada pada kisaran optimal: suhu 28–31°C, pH 7,5–8,7, salinitas 15–16 ppt, DO 3,5–4 ppm, alkalinitas 104–118 mg/L. Nilai FCR rata rata 1,33 dan SR mencapai 96,32%, sedangkan pertumbuhan terbaik diperoleh pada kolam K-02 dan K-08 dengan ABW akhir 22,94 g dan 23,17 g. Hasil panen total sebesar 44,13 ton dari delapan kolam menunjukkan bahwa teknik budidaya intensif berbasis air payau dengan dukungan probiotik dan manajemen pakan teratur mampu memberikan produktivitas tinggi serta efisiensi pakan yang optimal. Kesimpulan dari Penerapan budidaya intensif udang vaname di PT. Riung Agro Lestari Bekasi terbukti menghasilkan produktivitas tinggi dengan kualitas air optimal, FCR rendah, dan SR tinggi. Manajemen pakan yang baik serta penggunaan probiotik mendukung pertumbuhan optimal dan efisiensi budidaya.
TEKNIK PEMBESARAN UDANG VANAME (Litopenaeus vannamei) DI PT. BERKAH SAMUDRA HINDIA CIANJUR, JAWA BARAT
Kegiatan Penelitian ini bertujuan untuk mengetahui teknik pembesaran udang vaname (Litopenaeus vannamei) di PT. Berkah Samudra Hindia Cianjur, Jawa Barat serta menganalisis kualitas air, pertumbuhan dan efisiensi pakan. Metode yang digunakan meliputi observasi langsung dengan pengumpulan data primer dan sekunder serta analisis kuantitatif desktiktif. Hasil menunjukan bahwa pengelolaan kualitas air seperti pH, suhu, salinitas dan oksigen terlarut berada dalam kisaran optimal untuk mendukung pertumbuhan udang. Nilai pH bekisar 8-8,97, suhu 28 30°C, salinitas 22-28 ppt dan DO 2,47-5,56 mg/L. Adapun teknik pemberian pakan menggunakan metode blind feeding pada fase awal dan metode demand feeding pada fase lanjutan terbukti mampu meningkatkan efisiensi pakan. Parameter pertumbuhan dan produksi menunjukkan hasil yang baik, ditandai dengan peningkatan Avarage Body Weight mencapai 18 g (ABW) dan Avarage Daily Growth sebesar 0,20 g/hari (ADG) selama pemeliharaan. Nilai Survival Rate (SR) sebesar 85% menunjukkan tingkat kelangsungan hidup udang yang tinggi sedangkan nilai Feed Conversion Ratio (FCR) sebesar 1,30 menunjukan efisiensi penggunaan pakan yang optimal. Kesimpulannya penerapan teknik budidaya udang vaname ini terolong yang baik serta pengelolaan kualitas air yang optimal mampu meningkatkan pertumbuhan, efisiensi pakan dan kelangsungan hidup.
TEKNIK PEMBENIHAN UDANG VANAME (Litopenaeus vannamei) DI PT SURI TANI PEMUKA INDRAMAYU, JAWA BARAT
Udang vaname (Litopenaeus vannamei) merupakan komoditas unggulan dalam sektor akuakultur yang memiliki nilai ekonomi tinggi dan permintaan pasar yang terus meningkat. Keberhasilan budidaya udang sangat ditentukan oleh kualitas benih yang dihasilkan pada tahap pembenihan. Oleh karena itu, penelitian ini bertujuan untuk menganalisis teknik pembenihan udang vaname di PT Suri Tani Pemuka Hatchery Unit Indramayu, Jawa Barat. Metode yang digunakan adalah deskriptif dengan pendekatan observasi langsung melalui pengumpulan data primer dan sekunder. Tahapan pembenihan meliputi pra produksi, produksi, dan pasca produksi yang mencakup persiapan wadah dan air, karantina dan penebaran naupli, pengelolaan pakan, pengendalian kualitas air, hingga panen dan sterilisasi. Hasil penelitian menunjukkan bahwa kualitas air selama pemeliharaan berada dalam kisaran optimal, dengan suhu 29–35°C, salinitas 30–33 ppt, dan DO di atas 3 mg/L. Nilai survival rate (SR) berkisar antara 63,5% hingga 88,0% yang tergolong baik pada fase larva. Secara umum, teknik pembenihan yang diterapkan telah berjalan efektif dan sesuai dengan standar operasional hatchery.
PERHITUNGAN TOTAL VIBRIO COUNT (TVC) PADA SAMPEL AIR DAN LARVA PEMBENIHAN UDANG VANAME (LITOPENAEUS VANNAMEI) DI PT. CENTRAL PROTEINA PRIMA, LAMPUNG
Bakteri Vibrio sp. merupakan patogen utama penyebab kematian massal pada pembenihan udang vaname (Litopenaeus vannamei). Penelitian ini bertujuan menganalisis Total Vibrio Count (TVC) pada sampel air dan larva di PT Central Proteina Prima, Lampung (15 Oktober–15 November 2025). Sampel diambil dari stadia H-1 hingga PL-10 menggunakan media TCBS dan TSA dengan metode inkubasi suhu 30°C selama 18–24 jam. Hasil menunjukkan dominasi Yellow Vibrio Colony (YVC) pada mayoritas sampel. Secara konsisten, nilai TVC pada tubuh larva lebih tinggi dibandingkan sampel air, dengan puncak mencapai 4,47x105 CFU/mL pada stadia M2 dan PL2. Meskipun nilai TVC air umumnya stabil di bawah 104 CFU/ml, akumulasi bakteri pada larva sering melebihi standar aman (105 CFU/gr). Dinamika mikrobiologi ini menegaskan pentingnya penguatan biosekuriti, sanitasi, dan manajemen kualitas air untuk menekan risiko infeksi patogen di hatchery.
TEKNIK PEMBENIHAN UDANG VANAME (Litopenaeus vannamei) DI PT SURI TANI PEMUKA REMBANG, JAWA TENGAH
Penelitian ini memaparkan hasil studi mengenai teknik pembenihan sepenggal udang vaname (Litopenaeus vannamei) di PT. Suri Tani Pemuka. Tujuan dari penelitian ini adalah untuk mengetahui teknologi pembenihan di PT. Suri Tani Pemuka Rembang, Jawa Tengah menggunakan metode observasi, wawancara dengan teknisi lapang, serta pengukuran parameter kualitas air. Hasil menunjukkan kegiatan pembenihan dimulai dari persiapan bak, penebaran naupli, pemeliharaan larva, pengolaan pakan, kualitas air, serta pemanenan benih udang vaname. Hasil menunjukkan dari tebaran 2.400.000 dalam satu bak mendapatkan Survival Rate (SR) 60%. Parameter kualitas air-suhu rata rata 32℃, salinitas 30 ppt, pH 8,2, dan oksigen terlarut (DO) 5,2 ppm, berada dalam kisaran optimal berdasarkan SNI 8678-4:2021. Kesimpulannya, protokol pembenihan di PT. Suri Tani Pemuka Rembang, Jawa Tengah layak dijadikan acuan untuk pengembangan hatchery udang vaname berkelanjutan.
PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MATSUKASA CUTTLEFISH BEKU DI PT. DUA PUTRA
Ikan tuna adalah salah satu hasil perikanan yang memiliki nilai ekonomis tinggi, dan banyak dikomsumsi lokal maupun sebagai komoditas ekspor. Ikan tuna memiliki faktor penentu sebagai primadona ekspor dalam perdagangan internasional. Penelitian ini dilakukan untuk mengamati Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada proses pengolahan tuna loin masak beku. Metode kerja dengan observasi mengikuti langsung proses pengolahan mulai dari penerimaan tuna beku, sampai distribusi produk tuna loin masak beku. Pengujian mutu dilakukan pada mutu organoleptik, histamin, mikrobiologi, dan suhu, Pengolahan data dengan metode analisa kuantitatif dan kualitatif. Hasil pengujian organoleptik tuna beku adalah 8.0 dan tuna loin masak beku adalah 8.0. Nilai ALT tuna tuna loin masak beku tertinggi 6,5 x 10⁴ ALT kol/g, memenuhi standar perusahaan dan SNI. Hasil uji histamin pada tuna beku dan tuna loin masak beku tertinggi 14,3 ppm dan 16,4 ppm, masih dalam kisaran batas aman yang dipersyaratkan oleh Uni Eropa. Penerapan suhu, GMP dan SSOP telah diterapkan dengan baik oleh perusahaan sesuai dengan SNI 7968 : 2014 tuna loin masak beku.
EVALUASI PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) dan STANDARD SANITATION OPERATING PROCEDURE (SSOP) PADA PEMBEKUAN CUMI-CUMI (Loligo sp) di PT. BERKAH MUTIARA SELATAN, CILACAP
ABSTRAKPenelitian ini bertujuan untuk mengevaluasi penerapan Good Manufacturing Practices (GMP) dan Standard Sanitation Operating Procedure (SSOP) pada proses pembekuan cumi-cumi (Loligo sp.) di PT. Berkah Mutiara Selatan, Cilacap. Metode yang digunakan meliputi observasi langsung, wawancara dan peninjauan dokumen terkait GMP dan SSOP. Rancangan penelitian ini dengan mengacuan pada Peraturan Menteri Kelautan dan Perikanan RI Nomor 17/PERMEN KP/2019 mengenai cara pedoman produksi yang baik (GMP) dan prosedur higiene yang baik (SSOP). Hasil penelitian menunjukkan bahwa alur proses pembekuan cumi-cumi di PT. Berkah Mutiara Selatan meliputi 12 alur proses yang meliputi: Penerimaan bahan baku, penimbangan I, penampungan, sortasi, penimbangan II, pencucian, penataan dalam longpan, pembekuan, glazing, pengemasan dan pelabelan, penyimpanan, stuffing/ pengangkutan. Penerapan GMP dan SSOP di PT. Berkah Mutiara Selatan dilaksanakan dengan baik, tetapi masih perlu ditingkatkan kembali dari segi pelatihan bagi karyawan tentang penitingnya higiene pribadi dan penambahan papan informasi prosedur SSOP disetiap area dan perbaikan IPAL serta perbaikan jalan menuju pabrik. Kesimpulannya, PT. Berkah Mutiara Selatan telah menerapkan GMP dan SSOP dengan cukup baik meskipun masih diperlukan beberapa perbaikan teknis dan peningkatan kesadaran karyawan untuk memastikan standar mutu dan keamanan produk cumi-cumi beku tetap terjaga.
KARAKTERISTIK FISIK DAN KIMIA SAUS FERMENTASI IKAN DENGAN PENAMBAHAN RUMPUT LAUT (EUCHEUMA COTTONII) SEBAGAI PENGENTAL
ABSTRAKIkan asin jambal roti merupakan makanan khas pangandaran yang populer dan terbuat dari ikan manyung yang difermentasi melalui proses pemberian garam dengan konsentrasi tinggi. Selama proses penggaraman, dihasilkan cairan yang keluar dari tubuh ikan dan diduga banyak mengandung protein sederhana seperti enzyme, pepton, dan asam amino. Limbah cair tersebut dimanfaatkan sebagai bahan pembuat saus. Untuk meningkatkan kekentalan, saus tersebut ditambahkan rumput laut. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia saus ikan fermentasi yang ditambahkan rumput laut. Terdapat empat perlakuan yaitu P0: tanpa penambahan rumput laut; P1 dengan penambahan 5 gr rumput laut; P2 dengan penambahan 10 gr rumput laut; dan P3 dengan penambahan 15 gr rumput laut. Parameter yang diujikan diantaranya Adalah: kadar air, total padatan terlarut, dan Tingkat kesukaan panelis (Uji Hedonik). Hasil pengamatan untuk kadar air P1 memberikan hasil kadar air yang paling kecil (terbaik) yaitu 81,84% dan sesuai dengan SNI 01-2976-2006. Total padatan terlarut terbaik diberikan oleh perlakuan P1 yaitu 14,26%. Hasil uji hedonic menunjukkan bahwa tidak ada perbedaan yang nyata (significant) penambahan rumput laut terhadapa saus ikan fermentasi. Berdasarkan hasil pengamatan tersebut, perlakuan P1 (penambahan rumput laut 5% kepada saus ikan fermentasi) memberikan hasil terbaik berdasarkan sifat fisik dan kimia saus tersebut.
PENGOLAHAN TUNA LOIN MASAK BEKU PADA PENDEKATAN MUTU DAN PERFORMA PRODUKTIVITAS DI PT. XYZ, PELABUHAN NIZAM ZACHMAN, MUARA BARU, JAKARTA UTARA
Penelitian ini dilakukan untuk mengevaluasi penerapan rantai dingin, kualitas bahan baku dan produk akhir, kelayakan dasar proses pengolahan, serta tingkat produktivitas tenaga kerja pada tahap skinning dan loining. Hasilnya menunjukkan bahwa proses pengolahan telah menerapkan sistem rantai dingin secara konsisten. Suhu inti bahan baku saat penerimaan tercatat sebesar -18,15°C, suhu saat thawing -4,08°C, suhu rata-rata pada proses cooking 66,52°C, dan suhu penyimpanan produk akhir -18,23°C. Pengujian mutu organoleptik terhadap bahan baku dan produk akhir masing-masing memperoleh nilai 8. Hasil analisis mikrobiologi bahan baku menunjukkan nilai ALT sebesar 3,2×10³ kol/g, Coliform <3 APM/g, E. coli <3 APM/g, serta Salmonella negatif. Sementara itu, produk akhir memiliki nilai ALT 4,52×10³ kol/g, Coliform <3 APM/g, E. coli <3 APM/g, dan Salmonella juga negatif. Kadar histamin pada bahan baku tercatat sebesar 2,2 ppm dan meningkat menjadi 3,48 ppm pada produk akhir. Penerapan GMP, SSOP, dan SKP menunjukkan adanya beberapa ketidaksesuaian, baik minor maupun mayor, namun masih dapat diperbaiki melalui tindakan korektif
ANALISIS RENDEMEN PADA PRODUK NUGGET IKAN BARAKUDA (Sphyraena barracuda) SEBAGAI INDIKATOR EFISIENSI PRODUKSI DI UMKM SILUANG MINA NISA, BANTUL DAERAH ISTIMEWA YOGYAKARTA
Rendemen merupakan rasio perbandingan antara berat produk akhir yang berhasil dihasilkan dengan berat bahan baku awal yang digunakan, umumnya dinyatakan dalam bentuk persentase. Perhitungan rendemen memiliki urgensi tinggi dalam manajemen produksi, khususnya bagi UMKM, karena berfungsi sebagai alat ukur langsung untuk menilai efektivitas pemanfaatan bahan baku, dan potensi kehilangan (losses) yang terjadi selama proses pengolahan. Oleh karena itu, rendemen merupakan indikator kunci efisiensi produksi. Nilai rendemen yang tinggi mengisyaratkan bahwa UMKM telah mampu mengoptimalkan penggunaan bahan baku, meminimalkan limbah, dan menjalankan prosedur pengolahan yang efektif dan sistematis. Penelitian ini bertujuan untuk menganalisis nilai rendemen yang dihasilkan pada pengolahan produk nugget ikan barakuda (Sphyraena barracuda), sebagai tolok ukur efisiensi produksi di UMKM Siluang Mina Nisa. Bahan baku utama adalah daging ikan barakuda yang diolah menjadi produk nugget. Metode analisis yang diterapkan adalah observasi kuantitatif berdasarkan perbandingan berat bahan baku awal dan berat produk akhir yang dihasilkan. Hasil penelitian menunjukkan bahwa rendemen produk nugget ikan barakuda yang diperoleh adalah sebesar 159%. Nilai ini berasal dari perbandingan berat bahan baku awal rata-rata 2,005 kg dengan berat produk akhir rata-rata 3,192 kg. Angka rendemen yang signifikan di atas 100% ini memastikan adanya penambahan berat bersih yang signifikan. Penambahan berat tersebut utamanya berasal dari penambahan bahan formulasi, seperti tepung, bumbu, dan bahan pengikat, serta penyerapan air/minyak selama proses pengolahan, yang berarti formulasi dan proses produksi UMKM Siluang Mina Nisa telah berhasil meningkatkan nilai dan berat produk secara efisien.
YIELD ANALYSIS OF CATFISH (CLARIAS SP.) NUGGET PROCESSING AT UMKM ADISYAFIDZ BAROKAH, BANDUNG
Catfish (Clarias sp.) is a highly available aquaculture commodity widely used as raw material for value-added processed products, such as fish nuggets. Yield serves as a critical parameter in processing, directly influencing production efficiency, raw material utilization, and business profitability. This study aims to determine yield values at each stage of fish nugget processing from catfish at UMKM Adisyafidz Barokah, Bandung. Methods employed include direct observation, production practice, interviews, and weight recording of materials at every processing stage .Results indicate yields of 81.16% at the fish cleaning stage, 48.63% at filleting, 91.92% at dough mixing, and 145.72% for the final nugget product. The high final yield is attributed to the addition of ingredients like flour, seasonings, and breadcrumbs, which increase the product's final mass. Overall, these findings provide insights into production efficiency and serve as a basis for developing strategies to enhance value addition and optimize fish processing businesses in UMKM
ANALISIS KEPATUHAN PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) DAN SANITATION STANDARD OPERATING PROCEDURES (SSOP) PADA PENGOLAHAN KAKI NAGA IKAN LELE (Clarias sp.) DI UMKM ADISYAFIDZ BAROKAH, BANDUNG, JAWA BARAT
Ikan lele (Clarias sp.) merupakan komoditas perikanan air tawar yang berpotensi tinggi di Indonesia dan dapat diolah menjadi berbagai produk bernilai tambah, salah satunya kaki naga ikan lele. Penelitian ini bertujuan untuk menganalisis kepatuhan penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada pengolahan kaki naga ikan lele di UMKM Adisyafidz Barokah, Bandung, melalui metode gap analysis. Data diperoleh melalui observasi, wawancara, dan kuesioner, serta dianalisis berdasarkan PERMENKP No. 17 Tahun 2019. Hasil penelitian menunjukkan bahwa penerapan GMP mencapai 92,06%, dengan beberapa aspek belum sesuai, yaitu pintu masuk, penanganan ikan, dan penyimpanan. Sementara itu, penerapan SSOP mencapai 71,88%, dengan kekurangan pada pengawasan kualitas air dan es, kondisi peralatan, kebersihan karyawan, serta pengendalian binatang pengganggu. Berdasarkan temuan tersebut, disarankan perbaikan pada aspek yang belum sesuai, termasuk pengendalian suhu bahan baku, perbaikan pintu masuk, penggantian peralatan berkarat, monitoring air dan es secara berkala, pemeriksaan kesehatan karyawan, penggunaan alat pelindung diri, serta pengendalian hama. Penerapan perbaikan ini diharapkan dapat meningkatkan kepatuhan GMP dan SSOP sehingga menghasilkan produk kaki naga ikan lele yang aman, bermutu, dan berdaya saing
DIVERSIFICATION OF PROCESSING AND UNTILIZATION OF TUNA SKIN THUNNUS SP. IN DENPASAR BALI
Fishery products are perishable foodstuffs, requiring proper handling to maintain their quality until they reach consumers. The application of fishery processing technology plays a crucial role in extending shelf life, maintaining quality, and supporting food diversication efforts. Furthermore, these technological developments have a positive impact on improving the welfare and income of communities dependent on the fisheries sector. Diversifying processed fish products is one way to demonstrate to the public that fish can be enjoyed not only fried, grilled, or cooked whole, but also into a varienty of more attractive, modern, and nutritious dishes. Overall, processing and diversification of fishery products is a crucial strategy for increasing added value, expanding markets, and supporting the sustainability of fisheries businesses.
THE EFFECT OF PRESERVATION METHODE ON THE NUTRITIONAL VALUE AND SHELF LIFE OF SALTED SLEEVE FISH (DECAPTERUS SPP.) IN MUNCAR, BANYUWANGI
Unfortunately, the vast fish potential of Indonesia's marine waters remains underutilized due to limited facilities for handling, storage, processing, and distribution. A further unfortunate consequence is that fishery products are susceptible to quality deterioration. Fishery product processing plays a crucial role in extending shelf life, increasing added value, and maintaining product safety. Indonesia employs various preservation methods, such as salting, smoking, and drying. Each method is examined based on its operating principles, advantages, limitations, and impact on product nutrition. Processing techniques and the implementation of Sanitation Standard Operating Procedures (SSOP) are crucial in increasing the market value of fishery products. Hygiene and appropriate technology are also discussed, supporting both small-scale and modern fishery processing industries. The continued use of traditional methods by many coastal communities is a key factor. Selecting the right processing method can increase product competitiveness, reduce the risk of damage, and support the sustainability of the fisheries sector. The development of fishery technology is highly effective and efficient in maintaining food security and the economy of coastal communities.
OPTIMIZING FISHERY BY-PRODUCTS : FISH BONE (PANGASIUS HYPOPHTHALMUS) MEAL WITH TEXTURE STABILITY FROM YOUNG JACKFRUIT
Several marine product processing sectors still produce by-products that are not optimally managed and utilized, including Patin fish bones (Pangasius hypophthalmus) as a by-product of marine product processing. In this era that demands sustainability, waste management has become a crucial issue. It is no longer about how waste can be destroyed, but how waste management has an impact. From a mineral perspective, patin fish bones are rich in calcium (Ca) and phosphorus (P), which play an important role in bone and tooth formation, making them a potential source for value-added products. Patin fish bone floss is a value-added product as an innovation in the utilization of Patin fish bones, which in its manufacture uses natural additives, one of which is young jackfruit. The dietary fiber in young jackfruit helps maintain the dry texture of the floss because the fiber in young jackfruit can absorb oil content, thereby increasing stability during cooking. The results of the study also prove that the average sensory score was 8.5 for shredded fish with the addition of young jackfruit, and 8 for shredded fish without the addition of young jackfruit. This proves that the addition of young jackfruit greatly affects the production of shredded patin fish bones. Not only does it have health benefits, but patin fish bone abon as an innovative product also has added value in the economic sector, namely as a business idea with low production costs and a social impact through the creation of jobs.
ANALYSIS OF GOOD MANUFACTURING PRACTICE (GMP) IMPLEMENTATION: A CASE STUDY IN TWO CANNED SARDINELLA PROCESSING INDUSTRIES IN EAST JAVA
Good Manufacturing Practices (GMP) serve as a fundamental framework for ensuring the quality and safety of fishery products. Nevertheless, their implementation in fish processing industries is often found to be suboptimal, including in sardine canning operations involving Sardinella lemuru. This study aimed to assess the level of GMP implementation in two lemuru canning industries located in East Java. Data were collected from October to November 2025 through field observations, document reviews, and interviews with quality control personnel and supervisors. The evaluation was carried out using a gap analysis approach, in which the GMP assessment criteria were based on the Ministry of Marine Affairs and Fisheries Regulation (Permen KP) No. 17 of 2019. The findings indicate that both industries have implemented GMP in accordance with the applicable standards, achieving conformity levels of 94.97% for lemuru products in tomato sauce and 89.33% for products packed in water, salt, and oil. However, of the 15 GMP aspects evaluated, three nonconformities were identified in both tomato-based canned products and products packed in water, salt, and oil. Several aspects were found to require improvement, particularly those related to site and building conditions, floor and wall structures, and ceiling or roofing conditions
EXAMINATION OF LEAD (PB) AND CADMIUM (CD) HEAVY METAL CONTAMINATION IN VARIOUS TYPES OF FISH IN EAST JAKARTA
Heavy metal contamination poses a chemical hazard in food. Monitoring waste parameters, including toxic metals such as lead (Pb) and cadmium (Cd), is essential. Contaminated seafood is a primary source of human exposure to heavy metals. This study aims to determine the levels of lead (Pb) and cadmium (Cd) in various types of fish before consumption to ensure that the fish consumed are safe for consumers. Heavy metal testing using Atomic Absorption Spectroscopy (AAS) revealed that kerang dara (Anadara granosa) contained the highest levels of lead at 0.383 mg/kg and cadmium at 0.479 mg/kg. These levels do not exceed the maximum limits specified in SNI 7387:2009 on "Maximum Limit of Heavy Metal Contamination in Food," indicating that the levels are within the safe consumption limits. The tolerance limit for consuming contaminated kerang dara is 10.2 kg per week for lead and 1.75 kg per week for cadmium.
ANALYSIS OF PROCESSING FEASIBILITY CERTIFICATE STANDARDS AND THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICES (GMP) AND SANITATION STANDARD OPERATING PROCEDURES (SSOP) IN QINA MILKFOOD SMES IN SEMARANG, CENTRAL JAVA
The Processing Feasibility Certificate (SKP) standard plays a crucial role in ensuring a production system that is safe, hygienic, and of high quality, particularly in small-scale fish processing enterprises. UMKM Bandeng Qina in Semarang, is one such business unit that has implemented the SKP system by adopting the principles of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The analysis was conducted on all processing feasibility components, with emphasis on key aspects including building conditions, sanitation facilities, personal hygiene, documentation, and quality control systems. The results indicate that most GMP and SSOP aspects have been properly implemented, enabling UMKM Bandeng Qina to be deemed eligible to conduct bandeng presto production activities and to obtain an SKP rating of B (Good). Out of the 17 assessed clauses, 7 were identified as non-conformities, consisting of 4 minor, 2 major, and 1 serious finding. Therefore, corrective actions are required in several areas, including facility structure, equipment arrangement and maintenance, wastewater treatment systems, product-contact tools and utensils, employee facilities, and worker hygiene and health practices. The implementation of SKP has demonstrated a positive impact on improving product quality, food safety, and consumer confidence in processed milkfish products. Continued supervision and strengthening of the quality management system are necessary to ensure that processing feasibility standards are consistently maintained.
NUTRITIONAL AND MICROBIOLOGICAL PROFILE OF FERMENTED SKIPJACK TUNA VISCERA SILAGE BASED ON MOLASSES VARIATIONS AS A CANDIDATE FOR VALUE-ADDED FEED INGREDIENTS
This study aims to evaluate the nutritional and microbiological profiles of fermented skipjack tuna (Katsuwonus pelamis) entrails silage based on variations in molasses addition as a candidate for value-added feed ingredients. The study was conducted from September to November 2025 at the Processing Workshop of the Bitung Marine and Fisheries Polytechnic. The skipjack tuna entrails raw material was fermented for 14 days using probiotics as a source of Lactic Acid Bacteria (LAB) with molasses added at levels of 10%, 20%, and 30%. The parameters tested included crude protein, crude fat, Total Plate Count (TPC), total LAB, and the presence of Salmonella. The results showed that increasing the molasses level tended to decrease the protein content and produced variations in crude fat values in the silage product. Microbiological activity showed that LAB was higher in the 30% molasses treatment, while TPC was relatively stable in all treatments. All samples were declared safe for because they were Salmonella-negative. Overall, fermented skipjack tuna entrails silage with a molasses level of 10% provided a more optimal nutritional and microbiological profile than other treatments, making it a potential candidate for value-added feed ingredients in supporting the sustainable utilization of fishery waste
ASSESSMENT OF BASIC FEASIBILITY AND FINANCIAL ANALYSIS OF SIOMAI PRODUCTS PRODUCED BY SMALL AND MEDIUM-SIZED ENTERPRISES
Fish siomay made from white snapper (Lates calcarifer) and swanggi fish (Priacanthus tayenus) represents a processed seafood product with promising business potential. This study aims to evaluate the implementation of basic feasibility requirements and financial analysis for fish siomay produced by small- and medium-sized enterprises (SMEs). Data were collected through direct observation, interviews, and surveys involving two siomay SMEs. Compliance with the basic feasibility clauses of the SMEs Processing Feasibility Certificate (SKP) was assessed using a gap analysis method, while financial feasibility was examined through calculations of investment cost, production cost, profit, break-even point (BEP), benefit–cost ratio (B/C ratio), cost of goods sold (COGS), and yield. The research results indicate that Siomay Micro, Small, and Medium Enterprises (MSMEs) processing Siomay made from snapper fish have an average compliance level of 94.56% with an average gap level of 5.44%, while MSMEs using swanggi fish have an average compliance level of 90.82% with an average gap level of 9.18%. Thus, both MSMEs are considered capable of meeting the standards for implementing basic feasibility In financial terms, the production of swanggi-fish siomay generated a monthly profit of IDR 2,375,074, with a COGS of IDR 15,848, an investment cost of IDR 37,257,000, a production cost of IDR 9,064,926, a BEP of 388 packs, and a B/C ratio of 1.3. Meanwhile, white snapper siomay production yielded a monthly profit of IDR 6,467,460, with a COGS of IDR 9,708, an investment cost of IDR 26,996,000, a production cost of IDR 7,572,540, a BEP of 293 packs, and a B/C ratio of 2. SMEs X has a yield of 125.41%, while SMEs Y has a yield of 114.28%. Thus, the yield results indicate that SMEs X is greater than SMEs Y. This difference is attributed to the addition of Isolated Soya Protein (ISP) to the fish siomay at SMEs X. The fact that the yield results from both SMEs exceeded 100% is due to the inclusion of dumpling wrappers and other ingredients. Overall, both SMEs met the basic feasibility requirements of the production process and demonstrated positive financial prospects, although white snapper-based siomay showed better performance in both process compliance and economic efficiency
IMPLEMENTATION OF BASIC FEASIBILITY AND FINANCIAL ANALYSIS OF FISH MEATBALL PRODUCTS PRODUCED BY SMALL AND MEDIUM-SIZED ENTERPRISES Y AND Z
Basic eligibility in processing units is essential to ensure food safety and comply with PERMEN KP No. 17 of 2019, particularly for fishery product processing in micro and small enterprises (UMKM). Fish balls are one of the fishery products preferred by consumers due to their affordable price and good taste. The two UMKM observed use different raw materials, with UMKM Y using catfish (lele dumbo) and UMKM Z using swanggi fish. This study aims to identify the yield in the fish ball processing flow in both UMKM Y and Z, analyze gaps in the implementation of basic eligibility, and conduct financial analysis. The research involved surveys, direct observations, and interviews with UMKM owners, supported by yield calculations, evaluation of 19 basic eligibility clauses through gap analysis, and financial assessments including net profit, cost of goods sold (HPP), benefit–cost ratio (BCR), and break-even point (BEP) in units and rupiah. The production process follows SNI 7266:2017 with slight modifications according to UMKM conditions. The results show that UMKM Y has a yield of 106.5%, while UMKM Z has a yield of 120.2%. Gap analysis for SKP indicates that UMKM Y has an eligibility level of 47.49% with 0 critical, 3 serious, 2 major, and 4 minor findings, resulting in a C rating, meaning the UMKM cannot obtain SKP without corrective actions. UMKM Z has an eligibility level of 50.96% with 0 critical, 1 serious, 3 major, and 5 minor findings, resulting in a B rating, meaning the UMKM is still eligible to obtain SKP. Financial analysis for UMKM Y shows an investment cost of Rp15,246,000, total variable costs of Rp768,931, fixed costs of Rp2,174,600, total production costs of Rp2,943,531, gross revenue of Rp3,300,141, net income of Rp356,610, selling price of Rp22,000, HPP of Rp19,624, BCR of 1.1, BEP unit of 129, and BEP rupiah of Rp2,177,983. Meanwhile, UMKM Z shows an investment cost of Rp3,277,083, total variable costs of Rp6,586,027, fixed costs of Rp561,041, total production costs of Rp7,147,068, gross revenue of Rp11,520,000, net income of Rp4,372,932, selling price of Rp15,000, HPP of Rp9,306, BCR of 1.6, BEP unit of 1,112, and BEP rupiah of Rp16,687,207. The yield calculation results show that UMKM Y has a yield of 106.5%, while UMKM Z achieves 120.2%. The higher yield of UMKM Z has a direct impact on its business performance, as reflected by a more efficient total production cost relative to output, a lower cost of goods sold (COGS) of Rp9,306, and a higher net income of Rp4,372,932 with a BCR value of 1.6. In contrast, the lower yield of UMKM Y results in a smaller product output, leading to a higher COGS of Rp19,624, a lower net income of Rp356,610, and a BCR value of 1.1. This indicates that differences in yield significantly affect production efficiency and financial feasibility in each UMKM
“CRISWEED” AS AN INNOVATIVE SEAWEED BASED HEALTHY SNACK TO PROMOTE NATIONAL FOOD DIVERSIFICATION AND SECURITY
Seaweed (Eucheuma cottoni) is known as a nutrient rich food source, containing fiber, vitamins, minerals and antioxidant compounds beneficial for health. Based on this assessing its business potential and consumer responses. The research involved a survey of 107 respondents to map market interest, followwd by a hedonic test through trial and error of five different product formulations to determine the best taste. Product quality analysis included proximate testing, texture analysis and hedonic evaluation. In addition, the business aspect was assessed through SWOT analysis, cost calculation, profit loss estimation, break even point (BEP) and R/C ratio. The results showed that Crisweed received positive acceptance as a natural and healthier snack alternative. Among the five formulations, Formula 3 received the highest hedonic score (8.27±0.18). Financially, the business was deemed feasible with an R/C Ratio of 1.15, an estimated annual net profit of approximately Rp. 12,011,543, and a BEP of 5,320 unit per year. SWOT analysis placed the bussines in Quadrant II, indicating the need for a diversification strategy to strengthen its position and expand market reach. Overall, Crisweed shows strong potential to be developed as an innovative and commercially valuable healthy snack.
PHYSICOCHEMICAL AND HEDONIC CHARACTERISTICS OF MANGROVE TEA (SONNERATIA SP.) FORMULATED WITH FOUR TYPES OF SWEETENERS AND CONSUMER PREFERENCES
Mangrove tea (Sonneratia sp.) is a promising herbal beverage due to its high bioactive content; however, its acceptance remains limited because of its astringent taste and distinctive mangrove aroma. This study aimed to analyze the effects of four types of sweeteners white sugar, palm sugar, coconut sugar, and honey on the physicochemical characteristics and consumer acceptance of mangrove tea, as well as to determine the best treatment. The research was conducted using a formulation of 3 g of mangrove leaf powder infused in 200 mL of water with sweeteners added according to each treatment, followed by measurements of pH, color (L, a, b*), viscosity, total titratable acidity, total sugar, and a hedonic test involving 30 untrained panelists. The results showed that honey had the greatest influence on the physicochemical attributes, indicated by the lowest pH (6.62), highest viscosity (1.32 mPa·s), and the darkest color with increased a* and b* values. Palm sugar and coconut sugar produced caramel-like color characteristics due to maillard components, whereas white sugar displayed the most neutral profile across all parameters. The hedonic evaluation revealed that palm sugar received the highest scores for taste, color, appearance, aroma, and overall liking, while white sugar obtained the lowest. Therefore, it can be concluded that the type of sweetener significantly affects the physical quality and consumer preference of mangrove tea, and the best treatment to enhance its sensory quality is the use of palm sugar.
A MEMS INERTIAL MEASUREMENT APPROACH FOR LOW-COST MONITORING OF ROLL, PITCH, AND YAW IN SEAKEEPING
Abstract—Seakeeping tests are crucial for assessing the safety and dynamic performance of floating structures. However, conventional approaches often rely on costly sensors and specialized facilities such as the Maneuvering Ocean Basin (MOB), limiting broader access to motion evaluation. This study presents a low-cost measurement system for monitoring rotational ship motions (roll, pitch, and yaw) using microelectromechanical systems (MEMS) sensors, namely the MPU-6050 accelerometer and gyroscope combined with an HMC5883L magnetometer. Calibration was conducted against a high-precision reference sensor, the 3DM-GX5-25, under both static and dynamic conditions. Static calibration utilized a precision mechanical protractor to determine correction factors and linear regression models, while the dynamic validation was performed on an oscillation table to assess the sensor response under periodic motion. Calibration results indicate error levels of 2.48% for roll and 15.96% for pitch, showing good agreement with the reference sensor, while yaw measurements exhibit a relatively higher error of 88.08%, indicating limitations in measurement accuracy associated with the employed sensor configuration, particularly in readings referenced to true north. Nevertheless, these findings highlight the potential of the proposed system as a reliable and cost-effective alternative for rotational motion measurements in seakeeping studies, particularly for roll and pitch evaluation, and as a basis for further improvement in yaw measurement accuracy, thereby enabling wider accessibility to ship motion performance evaluation
Socio-Economic Conditions Of The Fishing Community Of Tambak Lorok Semarang, North Coastal Waters Of Central Java
The fishing community of Tambak Lorok, located on the northern coast of Semarang City, is a coastal community that highly depends on fisheries resources of the Northern Coast of Central Java. This study aims to analyze the socio-economic conditions of fishermen in Tambak Lorok, including demographic characteristics, livelihood patterns, income levels, welfare conditions, and socio-cultural dynamics. The research employed a descriptive qualitative and quantitative approach through field observations, in-depth interviews with fishermen and local stakeholders, and secondary data analysis from relevant institutions and scientific literature. The results indicate that most fishermen operate on a small scale using traditional fishing gear and are highly dependent on weather conditions and fishing seasons, resulting in fluctuating incomes. Limited capital, coastal environmental degradation, tidal flooding, and water pollution significantly affect productivity and economic stability. Socially, the community demonstrates strong social cohesion characterized by mutual cooperation, community solidarity, and the important role of women in supporting household income through fish processing and trading activities. However, low educational attainment and limited access to empowerment programs remain major challenges. This study concludes that the socio-economic condition of Tambak Lorok fishermen remains vulnerable, requiring integrated policy interventions through human resource capacity building, environmentally friendly fishing gear modernization, coastal infrastructure improvement, and the development of alternative livelihoods to enhance fishermen’s welfare and sustainability
ESTIMATED CARBON STOCK IN MANGROVE VEGETATION ON TUNDA ISLAND, SERANG REGENCY, BANTEN PROVINCE
Tunda Island in Serang Regency, Banten Province, hosts a mangrove ecosystem with significant carbon storage potential, yet remains underutilized in climate mitigation efforts. This study aims to estimate the carbon stock of mangrove vegetation, focusing on leaf and branch components using both destructive and non-destructive methods. Samples were collected from six stations using line transect and 10×10 meter plot techniques. The identified mangrove species included Rhizophora apiculata, Rhizophora stylosa, Avicennia marina, Avicennia officinalis, and Bruguiera gymnorrhiza. Results showed estimated biomass ranging from 0.001757 to 0.024657 tons/ha, while carbon stock in leaves and branches ranged from 0.01197–0.01791 tons/ha and 0.02559–0.04184 tons/ha, respectively. Variations in carbon stock were influenced by dominant species, vegetation density, tree diameter (DBH), and environmental factors. The relatively low carbon values suggest that the mangrove ecosystem in Tunda Island is still in a developing phase. This highlights the need for sustainable conservation and rehabilitation efforts. The findings serve as a scientific foundation for coastal ecosystem management and blue carbon strategies in mitigating climate change.
DYNAMICS OF SMALL PLAGIC FISH PRODUCTION AND ITS IMPLICATIONS FOR FOOD SECURITY IN COASTAL AREAS
Small pelagic fish are the backbone of Indonesia's capture fisheries, contributing the largest production volume with an economic value of Rp43 trillion by 2024, where the main commodities such as cob, kites, and mackerel dominate the catch. This study analyzes the production dynamics of small pelagic fish during the period 2020–2024 and the causal factors influencing supply fluctuations. The results of the analysis showed that the production dynamics of small pelagic fish were strongly influenced by bio-oceanographic variables, in particular Sea Surface Temperature (SPL) anomalies associated with the ENSO (El Niño Southern Oscillation) cycle and Chlorophyll-a concentration (primary productivity). In addition to natural factors, overfishing pressure, exacerbated by Illegal Fishing activities, distorts total effort and creates supply instability. The implications of this production dynamic are crucial for the food security of coastal communities, where the availability of small pelagic fish as an affordable source of animal protein is significantly correlated with nutritional levels and stunting prevention in children under five. Coastal areas with high access to fish protein show a much lower prevalence of stunting (3.1%) than non-coastal areas (26.9%), confirming small pelagic fish as a vital nutritional intervention. Therefore, a digital data-based adaptive management strategy (Decision Support System/DSS) and strengthening the implementation of measured fishing policies are needed to stabilize production and ensure the sustainability of protein supply for coastal communities.
MANGROVE HEALTH INDEX IN SEGARAJAYA VILLAGE, TARUMAJAYA DISTRICT, BEKASI REGENCY, WEST JAVA
Mangrove forests thrive under tidal influences and play vital ecological, physical, and economic roles. However, without proper management, they are prone to degradation. In Segarajaya Village, Tarumajaya District, Bekasi Regency, West Java, mangroves face threats from human activities such as land clearing for aquaculture and pollution from plastic and domestic waste. This study, conducted from February 25 to April 20, 2025, used the Mangrove Health Index (MHI) method by assessing canopy cover, density, stem diameter, and environmental factors (salinity, water and air temperature, soil pH, and substrate). The aim was to evaluate mangrove health based on these parameters. Three observation stations were established: Station 1 (Rhizophora apiculata, Avicennia marina, Sonneratia caseolaris), Station 2 (Bruguiera gymnorhiza, Sonneratia caseolaris), and Station 3 (Avicennia marina). The MHI results indicated a moderate health status with an average value of 61.78% (Station 1: 62.69%, Station 2: 61.63%, Station 3: 61.02%). Environmental conditions averaged 30.44‰ salinity, 27.94°C water temperature, 30.89°C air temperature, soil pH 7.33, and sandy clay to muddy substrates. The study provides baseline data for mangrove management and conservation efforts.
FUN DIVE AND UNDERWATER WELDING (SMAW): INTEGRATION OF EDUCATION, RECREATION, AND TECHNOLOGY IN THE UNDERWATER WORLD
The sea has a dual role as a workspace as well as a recreation space. This study aims to describe two different activities that both take place below the surface of the water, namely underwater welding and fun diving. Underwater welding is an underwater welding technique used in the marine and construction industries, with challenges in the form of water pressure, low visibility, and electrical risks. Meanwhile, fun dive is a recreational diving activity that aims to enjoy the marine ecosystem, providing physical, mental, and environmental health benefits. The research method used is qualitative descriptive with data collection techniques through literature studies, observations, interviews, and documentation. The analysis was carried out thematically to identify the differences and linkages between the two activities. The results show that despite having different goals, both require diving skills and courage to face underwater conditions. Underwater welding contributes to the sustainability of marine infrastructure, while fun diving reinforces the value of recreation and environmental education. In conclusion, the ocean is not only a workspace for high-risk professions, but also a relaxing recreation space. The balance between the two emphasizes the importance of maintaining marine ecosystems so that they continue to function as industrial assets as well as a source of human happines
BATHYMETRIC SURVEY USING MULTIBEAM ECHOSOUNDER IN SETANGGA WATERS, TANAH BUMBU REGENCY, SOUTH KALIMANTAN PROVINCE
Bathymetry studies the depth and topographic features of the seabed, which aremapped using underwater acoustic technologies such as Multibeam Echosounder. This research was conducted in the Setangga Waters, Tanah Bumbu Regency, South Kalimantan Province, using a Multibeam Echosounder T-20P. Data acquired from a four-day survey were processed using PDS software, including data cleaning, Sound Velocity Profile (SVP) correction, and tidal correction. Tidal data were processed using LP-TIDES software based on 26 days of observations, resulting in a Mean Sea Level (MSL) value of 1.08 meters. All data met the International Hydrographic Organization (IHO) standards, and the final results were presented in the form of a Digital Elevation Model (DEM) and depth contour maps that accurately represent the seabed morphology.
APPLICATION OF 3D PHOTOGRAMMETRY TECHNIQUES AND ACCURACY EVALUATION IN MEASURING CORAL REEF VOLUME IN THE NORTHERN WATERS OF TUNDA ISLAND
This study explores the application of underwater 3D photogrammetry and accuracyevaluation in measuring coral reef volume in the northern waters of Tunda Island. The global decline in coral populations—due to environmental stressors such as rising sea temperatures, predation, and destructive human activities— necessitates accurate and non-destructive monitoring methods. 3D photogrammetry allows digital recording of coral shapes in three dimensions by processing underwater images using Agisoft Metashape and analyzing volume through MeshLab. The research focuses on three coral growth forms: branching, massive, and foliose, using varying numbers of photos (50, 100, 150, 200, and 250) to assess their impact on model accuracy. Results indicate that while more photos generally improve accuracy, this relationship is not always linear. For example, foliose corals showed a slight decrease in accuracy at 250 photos due to increased error points. Volume values remained relatively consistent despite accuracy variations. Several factors influenced reconstruction accuracy, including light conditions, water turbidity, current velocity, and camera positioning. Among all photo counts, 150 photos emerged as the most ideal—offering high accuracy with significant efficiency in data acquisition, storage, and processing time. This optimal balance makes it suitable for repeated monitoring efforts. In conclusion, this study demonstrates that underwater 3D photogrammetry is a practical and effective method for coral growth assessment. It supports the development of sustainable coral reef monitoring techniques that provide detailed, repeatable, and non-invasive data, crucial for marine conservation efforts.
The Conservation Management Model For Mangrove Forest Management And Ecotourism On Wangi-Wangi Island, Wakatobi, Indonesia: A Moderated-Mediation Approach Involving Community Empowerment And Institutional-Motivational Barriers
The management of mangrove conservation and ecotourism on Wangi-Wangi Island in Wakatobi employs a Moderated-Mediation approach using Partial Least Squares-Structural Equation Modeling (PLS-SEM) to understand the complex mechanisms between conservation and ecotourism efforts, community empowerment, and the sustainability of ecotourism. This study also examines the moderating role of institutional barriers and motivation. Mangrove ecosystems are threatened by anthropogenic factors and the lack of management institutions, particularly in Wakatobi, which possesses the local wisdom of its indigenous communities but faces challenges related to infrastructure and community participation, often limited to a tokenistic level. The research method involved a survey with a 5-point Likert questionnaire administered to 100 respondents from various stakeholders across four coastal villages. Data analysis was performed using SEM-PLS 4.0 software to test for validity, reliability, and model hypotheses, alongside descriptive qualitative data interpretation. Results indicate that although the direct impact of conservation and ecotourism on sustainability is not significant, community empowerment significantly mediates this relationship with an indirect effect of 0.587. Furthermore, institutional barriers and motivation were not found to be significant moderators, even though they remain contemporary issues. Thus, the sustainability of mangrove ecotourism in Wangi-Wangi largely depends on effective community empowerment as a key mediator, rather than direct conservation and ecotourism efforts. Consequently, policy recommendations should focus on strengthening community empowerment, particularly through political and participatory dimensions, enhancing citizen oversight, and improving structural governance, including infrastructure and regulations, to address existing barriers