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All Journal Jurnal Salamata Indonesian Journal of Community Empowerment Jurnal Pengabdian Masyarakat
Rahmina, Rahmina
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Derajat Penetasan Telur Ikan Nila (Oreochromis niloticus) yang Diinkubasi dengan Kepadatan Berbeda Menggunakan Inkubator Sederhana (Zoug Jar) Anton, Anton; Kurniaji, Ardana; Rahmina, Rahmina
Jurnal Salamata Vol 6, No 1 (2024): Juni
Publisher : Politeknik Kelautan dan Perikanan Bone

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/salamata.v6i1.13552

Abstract

Ikan nila (Oreochromis niloticus) merupakan salah satu komoditas budidaya air tawar yang bernilai ekonomis penting. Salah satu kendala dalam penyediaan benih adalah rendahnya derajat penetasan telur. Upaya yang dapat dilakukan untuk meningkatkan derajat penetasan telur adalah penggunaan inkubator. Penelitian ini bertujuan untuk mengkaji derajat penetasan telur ikan nila yang diinkubasi dengan kepadatan berbeda menggunakan incubator sederhana. Jumlah telur diatur berbeda pada tiap incubator sebagai perlakuan pada penelitian ini. Inkubator A (IA) berisi 2.700 butir/L dan incubator B (IB) berisi 2.600 butir/L (tanpa ulangan). Tahapan penelitian meliputi persiapan tandon air, pembuatan inkubator, pemijahan ikan nila, pemanenan telur, inkubasi penetasan telur, sampling kualitas air dan perhitungan larva. Data yang diperoleh dianalisis secara deskriptif dan hasil interpretasi dibandingkan dengan literatur. Hasil penelitian menunjukkan bahwa derajat penetasan yang diperoleh yakni 88,3% I-A dan 87,7% I-B. Jumlah telur yang mentas pada I-A adalah 2385 butir dan yang tidak menetas adalah 315 butir. Jumlah telur yang menetas pada I-B adalah 2270 butir dan tidak menetas adalah 330 butir. Kualitas air yang diperoleh yakni debit air 0,2 L/detik, pH 6,5-6,6, DO 5-6,7 ppm dan suhu 28-30oC. Berat induk sebelum pengambilan telur adalah 259,67±50,74 dan setelah pengambilan telur adalah 257,83±50,08, sehingga berat telur 1,83±0,98 gram dengan jumlah 900,83±215,77 butir. Penggunaan incubator pada penelitian ini direkomendasikan untuk meningkatkan derajat penetasan telur.
INOVASI PEMANFAATAN PUDDING KAPULAGA SEBAGAI POTENSI SUMBER DAYA LOKAL DALAM PENCEGAHAN STUNTING DI DESA PANTAN NANGKA, KECAMATAN LINGE Sa’ad, Lewaldi; Fajri, Maulidil; Manik, Erni; Khair, Miftahul; Felinda, Putri Lili; Veronica, Cindi; Rahmina, Rahmina
MAJU : Indonesian Journal of Community Empowerment Vol. 1 No. 1 (2024): MAJU : Indonesian Journal of Community Empowerment, Januari 2024
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/934pny76

Abstract

Central Aceh is one of the districts in Aceh province. The capital city of Central Aceh is Takengon, which is a small town with cold weather located on one of the ridges of the Bukit Barisan mountains which lie along the island of Sumatra, Central Aceh district is located in the Gayo highlands. Other districts in this area are Bener Meriah district and Gayo Lues district. The service activities carried out in Kampung Pantan Nangka Village, Linge District, Central Aceh Regency consisted of preparation, socialization and introduction of cardamom pudding products, and training in making cardamom pudding. To get to know pudding, there was socialization and an introduction to the processing of cardamom into pudding, in the form of counseling which was attended by 25 participants. Pudding is one name for various desserts which are generally made from boiled ingredients. In general, pudding is grouped into wet foods which are usually served on certain occasions. Pudding is made from a mixture of gelatin powder, sugar and water. In processing, pudding can be combined with various other ingredients such as fruit, vegetables, milk, nuts, and so on. Pudding has a sweet taste with a soft texture so it is liked by everyone from children
INOVASI PEMANFAATAN PUDDING KAPULAGA SEBAGAI POTENSI SUMBER DAYA LOKAL DALAM PENCEGAHAN STUNTING DI DESA PANTAN NANGKA, KECAMATAN LINGE Sa’ad, Lewaldi; Fajri, Maulidil; Manik, Erni; Khair, Miftahul; Felinda, Putri Lili; Veronica, Cindi; Rahmina, Rahmina
BESIRU : Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2024): BESIRU : Jurnal Pengabdian Masyarakat, Januari 2024
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/cjf2ac15

Abstract

ABSTRACK Central Aceh is one of the districts in Aceh province. The capital city of Central Aceh is Takengon, which is a small town with cold weather located on one of the ridges of the Bukit Barisan mountains which lie along the island of Sumatra, Central Aceh district is located in the Gayo highlands. Other districts in this area are Bener Meriah district and Gayo Lues district. The service activities carried out in Kampung Pantan Nangka Village, Linge District, Central Aceh Regency consisted of preparation, socialization and introduction of cardamom pudding products, and training in making cardamom pudding. To get to know pudding, there was socialization and an introduction to the processing of cardamom into pudding, in the form of counseling which was attended by 25 participants. Pudding is one name for various desserts which are generally made from boiled ingredients. In general, pudding is grouped into wet foods which are usually served on certain occasions. Pudding is made from a mixture of gelatin powder, sugar and water. In processing, pudding can be combined with various other ingredients such as fruit, vegetables, milk, nuts, and so on. Pudding has a sweet taste with a soft texture so it is liked by everyone from children to adults  
Co-Authors Aisyah Saridu, Siti Alauddin, Muhammad Hery Riyadi Anton Anton Ardana Kurniaji Fajri, Maulidil Felinda, Putri Lili Manik, Erni Miftahul Khair Renitasari, Diana Putri Sa’ad, Lewaldi Veronica, Cindi Yunarty Yunarty, Yunarty