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All Journal Forum Agribisnis Altifani Journal: International Journal of Community Engagement Jurnal Perikanan
Cesrany, Mahaldika
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Febrianti, Desy; Farida, Iftachul; Astiana, Ika; Samanta, Pinky Natalia; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Cesrany, Mahaldika; Perceka, Medal Lintas; Bharata, Made Tisna Adhi; Putri, Ni Made Anggun Pradnyani
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
OPTIMIZATION OF OCCUPATIONAL HEALTH AND SAFETY IMPLEMENTATION IN THE LEMURU FISH PROCESSING PROCESS IN THE MODERN INDUSTRY OF JEMBRANA BALI Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Cesrany, Mahaldika; Khairunnisa, Anis; Juniarta, I Nyoman; Desnanjaya, I Gusti Made Ngurah
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1436

Abstract

The fisheries industry, especially in the processing of lemuru fish, has various work risks that can affect the safety and health of workers. These risks include the use of sharp tools, exposure to chemicals, slippery work environments, and the potential for injury due to intensive production processes. Therefore, the implementation of Occupational Health and Safety (OHS) is a crucial aspect in ensuring a safe, efficient, and productive work environment. However, in practice, there are still various obstacles in the implementation of OHS, such as lack of worker awareness, limited safety facilities, and a less-than-optimal supervision system. This study aims to analyze the implementation of OHS in the processing of lemuru fish at XYZ Company, Jembrana, and to identify obstacles and optimize strategies. The research method used is descriptive qualitative with observation techniques, interviews, and SWOT analysis of OHS policies. The results of the study indicate that the implementation of K3 has been running well through the use of personal protective equipment (PPE), compliance with work procedures, and the implementation of safety standards. To be able to optimize this activity, it can be done through increased training, routine supervision, and the use of IoT-based technology for monitoring the work environment. Computer-based OHS management systems, Virtual Reality (VR) technology for simulation, and automation of high-risk processes with robotics can also be applied to reduce work accidents. Data analysis with machine learning also helps in risk prediction. These implementation strategies can improve work safety, create a safer and more comfortable work environment, and increase the competitiveness of the industry in the global market.
Kelayakan Finansial Dan Analisis Nilai Tambah (Value Added) Produk Non Pangan Berbahan Mangrove Febrianti, Desy; Cesrany, Mahaldika; Putu Sri Dia Utari, Siluh
Forum Agribisnis Vol 15 No 1 (2025): FA VOL 15 NO 1 MARET 2025
Publisher : Magister Science of Agribusiness, Department of Agribusiness, FEM-IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/fagb.15.1.177-185

Abstract

Mangrove could be consumable and non-consumable products. Non-consumable products have begun to be developed mangroves for natural dyes and making edible films (food product preservatives). The aim of this research is to analyze business feasibility and analyze the added value of non-consumable processed products from mangrove forests. This research is a quantitative research using primary and secondary data obtained by observation and interview techniques at non-consumable mangrove forest product processors. The research was conducted from September 2022 to March 2023. The business feasibility analysis method is determined by calculating income, profits, Revenue Cost Ratio (R/C ratio), Break Event Point (BEP), Payback Period and Return Of Investment (ROI), while the method value added analysis was carried out using the Hayami 1987 method. The results showed that the business of processing mangroves into natural dyes and edible films was worth pursuing and profitable as indicated by a positive ROI value, R/C ratio > 1, sales BEP < selling price, production BEP > quantity production with PP < 1 year. The added value of the product in processed edible film is higher than the added value in processed natural dyes with a coefficient factor of 2 and a business owner's profit of 79.03% for natural dyes and a factor coefficient of 600 and a business owner's profit of 98.87% for edible film.
Dari Tradisi Menuju Inovasi: Literatur Review tentang Pengolahan Garam dan Potensi Replikasinya di Jembrana Nugraha, I Made Aditya; Budiadnyani, I Gusti Ayu; Khairunnisa, Anis; Cesrany, Mahaldika; Utami, Diah Ayu Satyari
Jurnal Perikanan Unram Vol 15 No 4 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i4.1581

Abstract

Salt is a strategic commodity that plays an important role in daily life, both as food, industrial raw materials, and in the health sector. Salt processing in Indonesia, especially in coastal areas, is generally carried out traditionally, which includes evaporation and boiling techniques. However, traditional salt processing in many areas, including Jembrana, Bali, still faces challenges related to product quality, production efficiency, and limited market access. Innovations in salt processing technology, such as the use of geomembranes and salt houses, have been shown to improve the quality and quantity of salt production. This article aims to review the literature related to traditional and innovative salt processing, and explore the potential for replicating these innovations in Jembrana. The results of the study indicate that Jembrana has great potential to develop an innovation-based salt industry, by adopting the latest technology and strengthening community-based business institutions. However, several gaps in technology, human resources, and institutions must be addressed to create a sustainable and competitive salt industry. With support from various parties, including the government, academics, and local communities, Jembrana has the opportunity to become a leading region in the production of high-quality local salt.
Co-Authors Anis Khairunnisa, Anis Bharata, Made Tisna Adhi DIAH AYU SATYARI UTAMI Febrianti, Desy I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Made Aditya Nugraha Ika Astiana Juniarta, I Nyoman medal lintas perceka Panjaitan, Fenny Crista Anastasia Putri, Ni Made Anggun Pradnyani Resti Nurmala Dewi Samanta, Pinky Natalia siluh putu sri dia utari Utari, Siluh Putu Sri Dia