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All Journal Nekton Hippocampus: Jurnal Pengabdian Kepada Masyarakat Ulil Albab
Rusli Rusli
Politeknik Kelautan dan Perikanan Sorong
Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Analisis Pengaruh Rasio Pakan Alami terhadap Parameter Reproduksi Induk Udang Windu (Penaeus monodon) menggunakan Pendekatan Eksperimental Ahmad Yani; Akbar Falah Tantri; Saidin Saidin; Fataha Ilyas Hasan; Rusli Rusli; Chandika Lestariaji
ULIL ALBAB : Jurnal Ilmiah Multidisiplin Vol. 5 No. 6: Mei 2026
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jim.v5i6.17032

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh rasio pakan alami terhadap performa reproduksi induk udang windu (Penaeus monodon), khususnya nilai hatching rate (HR). Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) yang terdiri atas tiga perlakuan rasio pakan, yaitu P1 (40% cacing laut : 60% cumi-cumi), P2 (50% : 50%), dan P3 (60% : 40%), masing-masing dengan tujuh ulangan. Hasil penelitian menunjukkan bahwa perlakuan P2 menghasilkan nilai HR tertinggi sebesar 82,17%, diikuti oleh P3 sebesar 79,11% dan P1 sebesar 77,39%. Analisis sidik ragam (ANOVA) menunjukkan bahwa rasio pakan alami berpengaruh sangat nyata terhadap nilai HR (P < 0,001). Uji lanjut Beda Nyata Terkecil (BNT) pada taraf 5% menunjukkan bahwa seluruh perlakuan berbeda nyata, dengan urutan perlakuan terbaik yaitu P2 > P3 > P1. Dengan demikian, rasio pakan 50% cacing laut dan 50% cumi-cumi merupakan kombinasi optimal dalam meningkatkan keberhasilan penetasan telur induk udang windu (Penaeus monodon)
Pelatihan Dasar Selam bagi Pelajar dan Mahasiswa untuk Meningkatkan Keterampilan Kelautan di Kota Sorong Lay Tjarles; Abdul Ghofir; Muh Kasim; Rohyadi Rohyadi; M. Nurtubini; Egbert Josua Sirait; Sugito Sugito; Anthon Apolos Orisu; Samsul Bachri; Max Siaila; Fataha Ilyas Hasan; Ahwan Abdullah; Rusli Rusli; Dheni Rossarie; Sri Wahyuni Firman
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JUNI 2026
Publisher : PUSAT PENELITIAN DAN PENGABDIAN PADA MASYARAKAT (PPPM) POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/hippocampus.v5i1.1341

Abstract

This community service program introduced ocean literacy, basic diving skills, and marine safety to high school and university students in Sorong. The activity aimed to improve participants' introductory knowledge and skills in basic diving, safety at sea, and human-resource development for the marine and fisheries sector. It was conducted at the Sorong Marine and Fisheries Polytechnic campus on 29 April 2026, 08:00-17:00 WIT. Training combined lectures, case studies, scuba-equipment demonstrations, and supervised practice at the campus beach. Topics covered diving equipment, basic techniques, buddy coordination, buoyancy, emergency procedures, diving health and pressure principles, and recognition of potentially dangerous marine life. Learning was evaluated through oral pre-test and post-test questions using equivalent competency indicators. The activity integrated classroom learning, equipment familiarization, and direct practice. Quantitative pre-test and post-test scores were not included in the data supplied for manuscript preparation; therefore, numerical learning gains should be added after the evaluation recap is available.
Quality Characteristics of Tuna Trim Surimi Patties with Added Carrageenan: Proximate, Sensory, and Physical Analyses Muh Kasim; Nurlaeli Fattah; Ida Astuti; Daniel Heintje Ndahawali; Rusli Rusli; Sri Wahyuni Firman; Endang Gunaisah
Nekton Vol 6 No 2 (2026): Nekton (Issue in Progress)
Publisher : Politeknik Negeri Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/nekton.v6i2.1190

Abstract

Tuna trim is a fishery by-product with potential for processing into surimi-based value-added products. This study evaluated the effects of κ-carrageenan concentrations (0.5%, 1.0%, and 1.5% w/w; two replications per treatment) on the proximate composition, sensory characteristics, and physical quality of tuna trim surimi patties. Proximate parameters, including moisture, ash, protein, fat, and crude fiber, were analyzed according to AOAC methods. Sensory evaluation was conducted using a 5-point hedonic scale for texture, taste, color, and flavor, while physical quality was assessed using folding and biting tests. Descriptive statistics were calculated for all parameters, and differences among treatments were analyzed using the Kruskal–Wallis test (α = 0.05) because the small number of replications did not meet the normality assumption required for parametric ANOVA. The results showed that carrageenan addition did not significantly affect any proximate or sensory parameter (p > 0.05). Moisture content ranged from 60.66–63.89%, ash from 1.88–1.94%, protein from 12.27–13.05%, fat from 0.145–0.207%, and crude fiber from 5.97–6.40%. Although the sensory differences were not statistically significant, the 1.0% κ-carrageenan treatment yielded the highest mean sensory scores and the best physical quality, achieving Grade A in the folding test and a chewy texture in the biting test. In contrast, patties containing 0.5% and 1.5% κ-carrageenan tended to break during physical testing. Therefore, 1.0% κ-carrageenan represents the most promising formulation for further development of tuna trim surimi patties.
Co-Authors Abdul Ghofir Ahmad Yani Ahwan Abdullah Akbar Falah Tantri Anthon Apolos Orisu Chandika Lestariaji Daniel Heintje Ndahawali Dheni Rossarie Egbert Josua Sirait Endang - Gunaisah Fataha Ilyas Hasan Ida Astuti Lay Tjarles M. Nurtubini Max Siaila Muh Kasim Nurlaeli Fattah Rohyadi Rohyadi Saidin Saidin Samsul Bachri Sri Wahyuni Firman Sugito Sugito