ABSTRAKUdang vanamei memiliki keunggulan untuk kegiatan budidaya udang antara lain, responsif terhadap pakan/nafsu makan yang tinggi, lebih tahan terhadap serangan penyakit di kualitas lingkungan yang buruk pertumbuhan lebih cepat, serta tingkat kelangsungan hidup tinggi. Pada masa ini pelaku bisnis berlomba-lomba menemukan cara baru untuk mengoptimalkan proses bisnis yang dimilikinya dalam memenangkan persaingan global. Guna pengembangan usaha budidaya tambak udang vannamei di masa yang akan datang maka dipandang perlu untuk melakukan suatu analisis guna keberlanjutan kegiatan usaha tersebut. Penelitian ini akan dilakukan di satu lokasi tambak, yaitu di tambak Pulokerto Pasuruan, milik Politeknik Kelautan dan Perikanan Sidoarjo, dengan menggunakan metode deskriptif. Penetlitian ini bertujuan untuk mengetahui faktor-faktor produksi dan efisiensi harga produksi budidaya udang vannamei, dengan menggunakan 8 variabel bebas, yakni luas lahan (X1), benur (X2), pakan 1(X3), pakan 2 (X4), pakan 3 (X5), supplement (X6), probiotik (X7), tenaga kerja (X8). Hasil analisa yang diperoleh dengan menggunakan SPSS  yaitu faktor-faktor yang mempengaruhi kegiatan produksi budidaya vannamei yakni X1, X2, X3, dan X5. Hasil yang diperoleh dari analisis efisiensi harga produksi yakni X1 tidak efisien, sedangkan X2, X3, dan X5 belum efisien.

Histamin merupakan salah satu indikator keamanan mutu pangan untuk produk olahan ikan. Histamin dimungkinkan terkandung pada ikan pindang karena beberapa faktor. Penelitian ini bertujuan untuk mengetahui kadar histamin pada ikan pindang yang dijual dan dikonsumsi oleh masyarakat serta faktor-faktor yang mempengaruhi terbentuknya dan kenaikan kadar histamin pada ikan pindang. Sampel ikan pindang diperoleh dari beberapa pasar tradisional di Sidoarjo dan diuji menggunakan metode ELISA. Hasil uji terhadap beberapa parameter menujukkan bahwa nilai pH berkisar antara 6,05 – 6,95; kadar air 13,11 – 27,79%; kadar garam 6,71 – 12,31%; dan kadar histamin 4,143 – 11,450 ppm. Kadar histamin tertinggi diperoleh dari sampel ikan pindang dengan kadar air yang tinggi dan kadar garam yang rendah.

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The processing of rebon shrimp paste has been widely carried out by people in the coastal area of Pacitan as a side activity in increasing family economic income and also participating in national development efforts in the fisheries sector. This study aims to measure the feasibility of rebon shrimp paste processing business based on financial (financial) aspects. This research was conducted during September 2022, in Sirnoboyo Village, Pacitan District, Pacitan Regency, East Java. This study uses a quantitative descriptive research method. Descriptive quantitative research method is a method that aims to make pictures or descriptive of a situation objectively using numbers, starting from data collection, interpretation of the data and appearance and results. Sampling of the research was carried out on rebon shrimp shrimp paste entrepreneurs, members of Poklahsar Setya Bakti in Sirnoboyo Village. The feasibility of a business from the financial aspect is measured using the analysis of discounted investment criteria, namely the net present value, the rate of return on investment capital (internal rate of return), the ratio of net benefits to costs (net benefit cost ratio), investment return period (payback period). The shrimp paste processing business carried out by members of Poklahsar Setya Bakti in Sirnoboyo Village has good prospects for development in the future. This business is financially feasible with NPV = Rp. 32,667,112,-. IRR = 21%, Net B/C = 2.1 and a payback period of 3.3 years.

This study aimed to analyze the effect of entrepreneurship education on the entrepreneurial interests of vocational school students and the effect of student creativity on their entrepreneurial interests s in the Digital Era. The study was quantitative and conducted in a retail company. The respondents were 450 vocational school students in Banten. Samples were selected using simple random sampling. Data were collected using online questionnaires through social media. Items on the questionnaire were arranged using a seven-point Likert scale. Data were analyzed using structural equation modeling (SEM) with SmartPLS 3.0 software. After validity and reliability tests, the data went through a determination test and hypothesis testing. The independent variable in this study was entrepreneurship education and student creativity, while the dependent variable was entrepreneurial interest. Findings confirm that entrepreneurship education positively and significantly influences entrepreneurial interests. Entrepreneurial interests are influenced by entrepreneurship education, meaning that better entrepreneurship education will lead to higher entrepreneurial interests and vice versa. Creativity has a positive and significant influence on entrepreneurial interests. Entrepreneurial interests are influenced by creativity, meaning that higher creativity will lead to higher entrepreneurial interests and vice versa.