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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jambura FIsh Processing Journal
Mita Alvionita
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Social Sciences

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Pengaruh Penambahan Tepung Temulawak (Curcuma xanthotthiza) pada Pakan Terhadap Pertumbuhan dan Kelangsungan Hidup Benih Ikan Nila (Oreochromis niloticus) Sintia Dehi; Arafik Lamadi; Syamsuddin Syamsuddin; Mita Alvionita
The NIKe Journal VOLUME 14 ISSUE 1 | MARCH 2026
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v14i1.37945

Abstract

This study aimed to identify The Effect of Curcuma Flour (Curcuma xanthorrhiza) on Ration owards The Growth and Survival of Nile Tilapia Herrings, employing experimental method with Completely randomized design consisting of 5 treatments and 3 repetitions: treatment A Commercial Ration), B (98% of Commercial Ration + 2% of curcuma), C (96% of Commercial Ration+4% of curcuma), D (94% of Commercial Ration + 6% of curcuma) and E (92% of of Commercial Ration + 8% of curcuma). The findings revealed the highest and lowest growth of absolute length was treatment A (1.43 cm) and E (0.57 cm) respectively, while the highest and lowest growth of absolute weight was treatment B (1.31 gr) and E (0.59 gr). In addition, the highest Survival rate was treatment C and D (91.66%), while the lowest was treatment B (75%). Based on the Analysis Of Variance (ANOVA) results, the addition of curcuma flour provided significant results: F Count 3,49
Analisis Tingkat Kesegaran Ikan Konsumsi Di Pelabuhan Perikanan Tenda Berdasarkan Uji Organoleptik Dan Derajat Keasaman (pH) Muh. Alsere Bardian Sahaba; Wila Rumina Nento; Fernandy M. Djailani; Sumrin Sumrin; Mita Alvionita
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39151

Abstract

Fish is the primary source of animal protein for the Indonesian people, particularly in coastal areas such as Gorontalo Province. The freshness of fish is a key factor in ensuring food quality and safety. This study aimed to evaluate the freshness levels of fish for human consumption at Tenda Fishing Port in Gorontalo Regency based on organoleptic parameters and pH values. The samples consisted of four fish species: mackerel (Rastrelliger kanagurta), blue lolosi (Caesio caerulaurea), layang fish (Decapterus sp.), and yellow selar (Selaroides leptolepis), with four fish of each species collected using purposive sampling. Organoleptic testing was conducted by 25 semi-trained panelists in accordance with SNI 2729:2013, evaluating parameters such as appearance, gills, mucus, texture, and odor on a scale of 1-9. pH measurements were taken using pH indicator paper on the dorsal flesh. The results showed that all four fish species received organoleptic scores above 7, indicating that they were fresh and fit for consumption according to SNI 2729:2013 standards. pH measurements showed that mackerel and yellow mackerel had pH levels of 6,5-6,9, while blue lolosi and layang fish had pH levels of 6,2-6,5, which is consistent with the condition of fish in the rigor mortis phase. The correlation between high organoleptic scores and a pH range of 6,2-6,9 indicates that the fish for human consumption traded at Tenda Fishing Port were still fresh at the time of sampling. Consistent implementation of a cold chain system is necessary to maintain the quality of the fish until it reaches consumers.
Co-Authors Arafik Lamadi Fernandy M. Djailani Muh. Alsere Bardian Sahaba Sintia Dehi Sumrin Sumrin Syamsuddin Syamsuddin Wila Rumina Nento