Ruddy Suwandi
Departemen Teknologi Hasil Perairan Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Darmaga Bogor 16680 Telepon0251-8622915

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Perancangan Pengukuran Kinerja Terminal Ferry Sekupang Dengan Metode Balanced Scorecard Angraini, Febi Adnesia; Fahmi, Idqan; Heryandri, Kemal; Suwandi, Ruddy
Warta Penelitian Perhubungan Vol 26, No 9 (2014): Warta Penelitian Perhubungan
Publisher : Sekretariat Badan Penelitian dan Pengembangan Perhubungan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.337 KB) | DOI: 10.25104/warlit.v26i9.927

Abstract

Transportasi laut merupakan sub sistem transportasi nasional terdiri dari elemen kegiatan angkutan laut, kepelabuhan, kelaiklautan kapal, kenavigasian serta penjagaan dan penyelamatan yang saling berinteraksi secara terpadu guna mewujudkan tersedianya angkutan laut yang efektif dan efisien. Balanced scorecard (BSC) sebagai alat analisis di dalam menganalisa kinerja Terminal Ferry Sekupang (TFS). Bagaimana pelaksanaan pengukuran dan apa yang dihasilkan menjadi masukan bagi perusahaan untuk perbaikandi periode anggaran berikutnya. Objek penelitian yang diambil adalah semua pelanggan, karyawan dan pelaku bisnis dalam pelabuhan. Metode yang dipakai dalam penelitian ini menggunakan metode wawancara dan survai. Jumlah total responden ada 131 orang, yaitu semua pihak yang terkait dalam operasional pelabuhan. Metode pengolahan data menggunakan analisis deskriptif kualitatif. Identifikasi indikator kinerja dibangun berdasarkan kajian teoritis, survai lapangan, dan survai pakar menghasilkan 11 indikator kinerja utama yang tersebar dalam empat perspektif balanced scorecard. Hasil simulasi menunjukkan bahwa secara keseluruhan kinerja Sekupang Ferry Terminal tahun 2013 termasuk kedalam kategori excellent. Hal ini sesuai dengan perolehan total skor keseluruhan dari perspektif BSC sebesar3,636.
PERAN APPROACHING TIME DALAM PENINGKATAN PELAYANAN JASA PEMANDUAN KAPAL DI PELABUHAN UTAMA TANJUNG PRIOK Sari, Ika Citra; Suwandi, Ruddy; Satria, Arif; Soeboer, Deni Achmad
Jurnal Teknologi Perikanan dan Kelautan Vol 7 No 2 (2016): NOVEMBER 2016
Publisher : Fakultas Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.818 KB) | DOI: 10.24319/jtpk.7.191-198

Abstract

Approaching time is usually used as one of indicator on evaluating the successful of piloting?sservice level of ship in main port in Indonesia. However, in many main ports in some countries, this method is no longer used. This study is aimed to determine the significancy of approaching time as a standard in evaluating the piloting?s service in Indonesia.The research has been conducted in the Port of Tanjung Priok, where involved the respondents of pilotage personnels, ship captains, helmsman, and also some retired pilotage personnels which formerly have worked as pilotage. The data were analized using AHP (Analytical Hierarchy Process), AHP will describe the problem as multi-factor complex into a structured and systematic so easy to understand. The results showedthat 56.59% of respondences agree the approaching time is still important as an indicator on evaluating the service of pilotage, while 43.41% of them thought that it needs more considerations to use the approaching time as an evaluation indicator. It is important to note approaching time since it is a measurable workface in a shipping port in conducting the piloting service. This is caused that the pilotages still depend on the availabilities of all tools such astug boat in which the quantity and its capacity must still be raised again.
PENGARUH PENGGORENGAN BELUT SAWAH (MONOPTERUS ALBUS) TERHADAP KOMPOSISI ASAM AMINO, ASAM LEMAK, KOLESTEROL DAN MINERAL Astiana, Ika; ., Nurjanah; Suwandi, Ruddy; Ashory Suryani, Anggraeni; Hidayat, Taufik
DEPIK Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Vol 4, No 1 (2015): APRIL 2015
Publisher : Faculty of Marine and Fisheries, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.1.1.2366

Abstract

Abstract. The nutrition contains on eel flash aremainly amino acids, fatty acids, cholesterol, and mineral. The chemical content of foods are change during frying process. The aim of this research was to studythe rendemen, proximate composition (moisture, ashes, protein, and fat content), and analyzing the influence of deep fryingon amino acids, fatty acids, cholesterol, and mineralof eel. The research  measures were eel morfometric which includes length, diameter, circumference, total weight, yield, proximat,  amino acids, fatty acids, cholesterol, and mineral analysis on fresh eel and  after frying in 180 oC temperature for 5 minutes.Rendemen of fried eel reducedabout 26%. The increasing of  proximate levels were found on ashes by 2.56% and  fat by 14.47% while water, protein, and carbohydrate were decreased about 55.43%, 2.84%, and 14.19% respectively. All of the eel amino acids were decrease after deep frying. The highest non essensial amino acid on fresh and fried eel were glutamic acids by 12,89 g/100g and 9,06 g/100g respectively, and essensial amino acid were lisin by 7,13 g/100g and 4,91 g/100g respectively. Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. Cholesterol content average of fresh eel was 30.15 mg /100 grams and fried eel was 170.44 mg /100 grams. Calcium, natrium, kalium, magnesium, iron, and zinc are decrease and the copper wereincrease.Keywords : composition; eel; heating; nutrition; processingAbstrak. Kandungan gizi dalam daging belut sawah diantaranya adalah asam amino, asam lemak, kolesterol, dan mineral. Proses penggorengan dapat mempengaruhi kandungan kimia suatu bahan pangan. Penelitian ini bertujuan untuk mempelajari rendemen, komposisi proksimat (air, abu, protein, dan lemak) serta menganalisis pengaruh penggorengan terhadap kandungan asam amino, asam lemak, kolesterol, dan mineral belut sawah. Penelitian mencakup pengukuran morfometrik belut sawah segar yang meliputi panjang, diameter, lingkar badan, dan berat total, pengukuran rendemen, analisis proksimat, analisis asam amino, asam lemak, kolesterol, dan analisis mineral pada belut sawah segar dan setelah penggorengan dengan suhu 180 oC selama 5 menit.Rendemen belut goreng mengalami susut sebesar 26%. Perubahan kadar proksimat adalah peningkatan kadar abu sebesar 2,56% dan peningkatan kadar lemak sebesar 14,47%. Penurunan terjadi pada kadar air yaitu sebesar 55,43%, protein sebesar 2,84%, dan karbohidrat sebesar 14,19%. Keseluruhan kandungan asam amino belut mengalami penurunan setelah penggorengan. Asam amino non esensial tertinggi pada belut sawah segar dan goreng adalah asam glutamat yaitu 12,89 g/100g dan 9,06 g/100g, sedangkan asam amino esensial yang tertinggi adalah lisin yaitu 7,13 g/100g dan 4,91 g/100g. Asam amino pembatas pada belut sawah segar dan goreng adalah histidin yaitu 1,54 g/100g dan 1,18 g/100g. Proses penggorengan dapat meningkatkan kandungan asam palmitat sebesar 17,37%, asam oleat sebesar 24,31%, dan EPA sebesar 1,42%. Kandungan kolesterol rata-rata belut segar adalah 30,15 mg/100 gram dan belut goreng adalah 170,44 mg/100 gram.Mineral  kalsium, natrium, kalium, magnesium, besi, dan seng juga mengalami penurunan sedangkan tembaga mengalami kenaikan.Kata kunci :belut sawah; komposisi; gizi; pemanasan; pengolahan            
BIOACTIVE COMPOUNDS OF SEAWEED PADINA AUSTRALIS AND EUCHEUMA COTTONII AS SUNSCREEN RAW MATERIALS Maharany, Fevita; Nurjanah, Nurjanah; Suwandi, Ruddy; Anwar, Effionora; Hidayat, Taufik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.326 KB) | DOI: 10.17844/jphpi.v20i1.16553

Abstract

Seaweed is one of the main commodity which spread throughout Indonesian waters. Seaweed contains bioactive compounds which can serve as a defense form ultraviolet radiation. The purpose of this study was to obtain chemical composition, phytochemical compounds, vitamin E, and antioxidant activity of extract P. australis and E. cottonii. Chemical composition of P. australis moisture 87.25%; ash 2.34%; protein 1.05%, fat 0.58%; and carbohydrates 8.78% while E. cottonii moisture 76.15%; ash 5.62%; protein 2.32%; fat 0.11%; and carbohydrates 15.8%. The yield of P. australis extracts using methanol 4.55%; ethyl acetate 0.8%; and n-hexane 0.45%, yield of  E. cottonii extracts using methanol 6.6%; ethyl acetate 0.5%; and and n-hexane 0.35%. Vitamin E value of P. australis 162.75 ?g/mL and E. cottonii 158.07 ?g/mL. IC50 value of P. australis 87.082 ppm and E. cottonii  106.021 ppm. P. australis and E. cottonii contain phytochemical compound such as flavonoids, phenol hydroquinone, and triterpenoids, P. australis was also known contain tannins andsaponins.
EFEKTIVITAS BUBUR RUMPUT LAUT SARGASSUM POLYCYSTUM SEBAGAI PEMBALUR IKAN NILA (OREOCHROMIS NILOTICUS) UNTUK MEMPERTAHANKAN MUTU Suwandi, Ruddy; Heldestasia, Annisa Cahyani; Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 23 No. 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

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Abstract

Tujuan penelitian ini yaitu menentukan proporsi terbaik bubur rumput laut dalam menghambat kemunduran mutu ikan nila. Proporsi bubur rumput laut yang digunakan yaitu 0; 12,5; 25; 50%. Parameter uji meliputi organoleptik, derajat keasaman, total mikroba, dan total volatile base (TVB). Penelitian ini meliputi preparasi sampel, analisis fitokimia, pembuatan proporsi bubur rumput laut, serta penentuan proporsi bubur rumput laut terbaik. Penelitian dilakukan pada suhu ruang dengan dua kali ulangan. Hasil analisis fitokimia ekstrak metanol menunjukkan bahwa S. polycystum mengandung senyawa alkaloid, steroid, flavonoid, fenol, dan tanin. Proporsi bubur rumput laut 25% merupakan perlakuan terbaik dalam mempertahankan mutu ikan nila hingga waktu penyimpanan jam ke-6. Semakin lama waktu penyimpanan maka ikan nila semakin mengalami kemunduran mutu.
PENGARUH ASPEK LAPANGAN PENUMPUKAN TERHADAP DWELLING TIME DI TPK KOJA Prathama, Uga; Suwandi, Ruddy; Soeboer, Deni Achmad
Jurnal Penelitian Perikanan Laut (Albacore) Vol 1 No 3 (2017): Albacore
Publisher : Departemen PSP IPB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.709 KB) | DOI: 10.29244/core.1.3.349-359

Abstract

Terminal peti kemas Koja (TPK Koja) merupakan suatu entitas bisnis yang berada di Pelabuhan Tanjung Priok yang berfungsi sebagai simpul logistik perdagangan baik untuk ekspor maupun impor. Kegiatan impor di Pelabuhan Tanjung Priok menjadi permasalahan tersendiri terkait dengan lamanya waktu peti kemas mengendap di lapangan penumpukan lini 1. Kebijakan pemerintah tentang dwelling time kepelabuhanan merupakan solusi dan tantangan bagi TPK Koja, karena seluruh kegiatan yang berhubungan dengan bongkar muat peti kemas berpotensi sebagai penyumbang tingginya dwelling time, faktor utama yang menjadi penentu terkait dengan dwellling time di terminal peti kemas adalah lapangan penumpukan. Dari hasil penelitian yang dilakukan di TPK Koja, pada tahun 2016 kondisi luas lapangan penumpukan yang digunakan sebesar 6,90 ha dengan waktu dwelling time selama 3,8 hari dan kapasitas YOR 58,47%. Penelitian ini menggunakan metode deskriptif, berdasarkan hasil analisis data berupa perhitungan kapasitas lapangan penumpukan. Hasil menunjukkan bahwa tingkat dwelling time di TPK Koja saat ini masih cukup tinggi, untuk menunjang kelancaran arus peti kemas TPK Koja perlu melakukan perbaikan terhadap indikator penentu dwelling time dan mengacu pada waktu dwellling time sesuai dengan kebijakan pemerintah yang berlaku saat ini.Kata kunci: Dwelling Time Kepelabuhanan, Impor, Kebijakan Pemerintah, TPK Koja.
THE AIM OF THIS RESEARCH IS TO OBTAIN CHARACTERISTICS OF COMPOSITE BIOFIBER TEXTILE PREPARED USING 10% CHITOSAN AS BASE MATERIAL WITH ADDITION OF POLYVINYL ALCOHOL AT VARIOUS LEVELS OF 20%, 22%, 24% AND 26% (W/V) BY WET SPINNING PROCESS. STAGES OF THE STUDY INCLUDED SOLUTION FORMULATION, VISCOSITY SOLUTION MEASUREMENT, WET SPNINING PROCESS AND FORMATION THE BIOFIBER COMPOSITE TEXTILE, THE LAST MEASUREMENT OF CHEMICAL AND PHYSICAL CHARACTERISTICS OF BIOFIBER COMPOSITE TEXTILE SUCH AS TENSILE STRE Riyanto, Bambang; Suwandi, Ruddy; Permana, Ikhwan Dimas
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 13 No. 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v13i1.3139

Abstract

The aim of this research is to obtain characteristics of composite biofiber textile prepared using 10% chitosan as base material with addition of polyvinyl alcohol at various levels of 20%, 22%, 24% and 26% (w/v) by wet spinning process. Stages of the study included solution formulation, viscosity solution measurement, wet spnining process and formation the biofiber composite textile, the last measurement of chemical and physical characteristics of biofiber composite textile such as tensile strength, the percentage of elongation at break and fourier transform infrared spectrophotometry (FTIR). The viscosity values of biofiber composite textile solution are 4,08 ± 0,00 cP - 5,43 ± 0,00 cP; the obtained biofiber composite has pale yellow colour with alkali smell and has appearance like rope with diameter for each ranges about 1,60 ± 0,08 mm - 1,50 ± 0,16 mm. The physical characteristics such as tensile strenght was 16,23 ± 2,23 cN - 24,05 ± 0,87 cN and percentage of elongation at break were 15,08 ± 1,04%-18,72 ± 0,93%. Chemical interaction between functional group of chitosan and polyvinyl alcohol indicated by the changes in the value of NH2 long wave group of chitosan at the peak of spectrophotometric reading.
THE ORGANOLEPTIC AND SMOKED CATFISH HISTOLOGY FROM PRE-COOKING Yuliastri, Venny; Suwandi, Ruddy; Uju, U.
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 18 No. 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (662.415 KB) | DOI: 10.17844/jphpi.v18i2.10613

Abstract

Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfishproduction increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%and fat about 0.95 until 11.5%. The objective of this study was to determine the bestorganoleptic and to study the changes of tissue structure of catfish caused by process precookingand smoking process. Precooked Catfish with variation 5, 10 and 15 minute;temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed inlaboratory. The results organoleptic consumers is the favored smoke catfish without anypre ? cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.Pre?cooked for 15 minutes has the highest water content of 26.33%. Pre?cooked for 5minutes with the lowest value of 16.23%. smoked catfish without any pre?cooking hasthe highest value of aw 0.82. Pre?cooked for 15 minutes had the lowest value of 0.78.Observation on histology showed fresh catfish the structure of the connective tissue stillcompact. Precooked catfish, myomer begins damage, catfish smoke without pre-cookingis characterized by the formation of fibrils wafy fibers are separated from one another andpre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomerbut myomer still intact.Keywords : Muscle, sensory analysis, water activity,water content
HUBUNGAN PANJANG BOBOT DAN KEBIASAAN MAKAN IKAN BUNTAL PISANG (Tetraodon lunaris) DI PERAIRAN KABUPATEN CIREBON Pratama, Ginanjar; Nurjanah, Nurjanah; Suwandi, Ruddy; Jacoeb, Agoes Mardiono
Dinamika Maritim Vol 6 No 2 (2018): Dinamika Maritim, Vol. 6 No. 2, February 2018
Publisher : Coastal and Marine Resources Research Center, Raja Ali Haji Maritime University, Tanjungpinang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.793 KB)

Abstract

KARAKTERISTIK KIMIA DAN FISIK SISIK IKAN GURAMI (Osphronemus gouramy) NURJANAH, NURJANAH; SUWANDI, RUDDY; YOGASWARI, VANADIA
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 2 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.051 KB)

Abstract

Scales of fish represent side product which not yet been exploited optimally. Fish scales in industrial scale (side product of fish fillet industry) can be used as collagen source, while in domestic scale generally only thrown. This research aim to know fish scales potency by determining rendemen, chemical composition and physical, and possibility of existence active component in fish scales. If the target point have been known, hence which wish known hereinafter is influence of fish weight toward content of fish scales. Result of research on fish scales of carp with 260-3.315 gram in weight is rendemen mean of carp scales from 3,0-5,7 %. Carp scales is over three big component which is protein 29,8-40,9%, water 30,0-36,8%, and dusty 18,7-26,3% ( content of calcium 5,0-8,6%). Other component are fat 0,1-1,0 % and carbohydrate by differences 2,0-5,7 % ( content of chitin 0,4-3,7 %). Carp scales is alkalis, pH 8,0-8,7. Carp scales thickness is 0,02-0,07 mm and diameter range is 0,9-2,1 cm. Carp scales contain alkaloid, carbohydrate, compound of peptide, and amino acid. Carp weight have an effect on chitin rate. Ever greater of carp weight, progressively have lower chitin rate at its scales