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All Journal JURNAL GALUNG TROPIKA Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Abdi Insani Mahseer : Jurnal Ilmu-ilmu Perairan dan Perikanan Open Science and Technology
Qulubi, M. Hadziq
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Other

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Performans Ayam Broiler Dengan Penambahan Kefir Sebagai Probiotik Fanani, Anhar Faisal; Fajrih, Nurul; Anjani, Fandini Meilia; Ardiansyah, A; Qulubi, M. Hadziq
Jurnal Galung Tropika Vol 12 No 1 (2023)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v12i1.1012

Abstract

Kefir is a fermented milk product made by inoculating milk with kefir grains, a combination of bacteria and yeast. These microorganisms will play a role in the fermentation of lactic acid and alcohol, which can provide a therapeutic effect. The presence of probiotics in feed can increase enzymatic and digestive activity. As a natural probiotic, Kefir contains various strains of bacteria and yeast that can be used as a substitute for antibiotics that are limited in their use nowadays. The effectiveness of kefir as a probiotic was studied on the production, feed efficiency, and relative weight of the digestive tract in broiler chickens. This study used DOC broiler strain MB 202 with as many as 200 unsexing using a completely random design with four treatments and five replicates for five weeks. Treatment consisted of T0 = basal ration (control), T1 = basal ration + 1.5% probiotic kefir, T2 = basal ration + 3% probiotic kefir, T3 = basal ration+ 4.5% probiotic kefir. The kefir used comes from goat's milk which was given as much as 10% grain kefir fermented for 48 hours. The ANOVA resulted from a real difference (P<0.05) in performance for each treatment compared to the control. At the same time, the intestinal weight parameters of the digestive tract did not show a real difference (P>0.05). The addition of 4.5% probiotic kefir showed the best results on four performance parameters, including consumption, weight gain, and feed conversion ratio, which is also supported by the highest carcass yield compared to other treatments.
ANALISIS INDEKS KEPENUHAN LAMBUNG DAN KOMPOSISI MAKANAN IKAN KURISI (Nemipterus japonicus) DI LABUHAN MARINGGAI, LAMPUNG TIMUR Azizah, Savira Nur; Utami, Endang Sri; Qulubi, M. Hadziq; Febriyanti, Titin Liana
MAHSEER: Jurnal Ilmu-Ilmu Perairan dan Perikanan Vol 7 No 1 (2025): Jurnal Ilmu-Ilmu Perairan dan Perikanan
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/mahseer.v7i1.1088

Abstract

Perairan Pantai Timur Lampung memiliki kekayaan alam hayati berupa sumberdaya ikan yang potensial dan prospektif. Ikan kurisi (Nemipterus japonicus) merupakan salah satu komoditas unggulan lokal yang cukup penting di perairan pesisir timur Lampung. Pada 2021 jumlah produksi total tangkapan ikan yang didaratkan di Pelabuhan Labuhan Maringgai mencapai 21.100 ton dengan jumlah tangkapan per unit usaha 5,67 ton/trip. Kajian terkait ikan kurisi di perairan Lampung masih relatif sedikit dan masih terbatas pada jumlah tangkapan serta area penangkapannya. Penelitian ini bertujuan untuk mengetahui sebaran frekuensi panjang, indeks kepenuhan lambung, dan komposisi makanan ikan kurisi yang ada di Pelabuhan Labuhan Maringgai. Penelitian dilakukan dengan metode kuantitatif kemudian hasil yang diperoleh dijelaskan secara deskriptif. Ikan kurisi didaratkan di Pelabuhan Labuhan Maringgai memiliki panjang total dengan kisaran 115-242 mm dengan jumlah tangkapan tertinggi terdapat pada selang ukuran 146-162 mm. Nilai rata-rata ISC ikan kurisi yang tertangkap berkisar antara 1,59-5,68 %, dengan rata-rata ISC terbesar terdapat pada selang ukuran 179-194 mm (5,68%) dan terkecil pada selang kelas 227-242 mm (1,59%). Hal ini menjelaskan bahwa ukuran hasil tangkapan ikan kurisi di Pelabuhan Labuhan Maringgai berada pada ukuran yang layak tangkap karena tidak berada pada selang ukuran panjang total kelompok ikan yang matang gonad ataupun kelompok ikan yang masih kecil. Komposisi makanan ikan kurisi didominasi oleh kelompok ikan kecil (67,9%), krustasea (21,7%), dan cephalopoda (10,4%). Pertumbuhan populasi ikan kurisi didukung dengan kualitas perairan yang cukup baik yang digambarkan dari nilai kecerahan 6,5 m, suhu 32oC, dan pH 6,5.
Utilization of Kepok Banana Peel Flour (Musa paradisiaca formatypica) as a Feed Additive for Sangkuriang Catfish (Clarias gariepinus) Cultivation Qulubi, M. Hadziq; Rahmawati, Suci Hardina; Mandala, Wintari
Open Science and Technology Vol. 5 No. 1 (2025): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.v5i1.123

Abstract

Background: Kepok banana peel (Musa paradisiaca formatypica) is one of the organic wastes that can be used as a feed additive and prebiotic for fish. Kepok banana peel has been less than optimally utilized even though the potential of banana in Lampung Province is very highAims & Methods: The purpose of this study was to analyze the growth of sangkuriang catfish (Clarias gariepinus) with the addition of kepok banana flour at specific concentrations and to analyze the quality of catfish cultivation water with the addition of banana peel flour. The research method was to make banana peel flour and then add it as a feed additive with a percentage of 2%, 4%, and 6%. The observations made were the growth of sangkuringan catfish and the quality of cultivation water by observing temperature, pH, and DO.Result: The results of this study indicate that the analysis of the growth of sangkuriang catfish with the addition of kepok banana flour showed that at a concentration of 6% addition to fish feed, it could increase the highest fish growth, which was 4.67g/weeks for 28 days. The results of the analysis of the quality of catfish cultivation water showed that the pH, DO, and water temperature in each treatment followed SNI 6484-6:2024.
KARAKTERISTIK DAN UJI ORGANOLEPTIK BAKSO IKAN GABUS (Channa striata) DENGAN PENAMBAHAN TEPUNG PORANG (Amorphophallus oncophyllus) Arlin Wijayanti; Emilyasari, Desy; Rahmawati, Suci H.; Qulubi, M. Hadziq
JURNAL LEMURU Vol 5 No 1 (2023): JURNAL LEMURU: Jurnal Ilmu Perikanan dan Kelautan Indonesia
Publisher : Program Studi Teknologi Hasil Perikanan|Fakultas Pertanian|Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/lemuru.v5i1.2526

Abstract

Ikan gabus (Channa striata) merupakan salah satu jenis ikan yang dimanfaatkan dalam bidang kesehatan (medicinal freshwater fish). Sebagian masyarakat tidak menyukai ikan gabus karena bentuknya yang mirip seperti kepala ular sehingga perlu dilakukan pengolahan lebih lanjut agar dapat dinikmati masyarakat luas. Salah pengolahannya melalui pembuatan bakso ikan. Penambahan tepung porang (Amorphophallus oncophyllus) dilakukan sebagai bahan alami untuk mengurangi penggunaan bahan pengenyal yang berasal dari bahan kimia sehingga lebih aman dan berasal dari bahan non kimia. Tujuan penelitian ini adalah untuk mengetahui karakteristik bakso ikan gabus dengan penambahan tepung porang (Amorphophallus oncophyllus) berdasarkan nilai kadar air, rendemen, daya ikat air, tingkat kesukaan, dan hasil uji organoleptik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan tepung porang 0% (T0), 1% (T2), 1,5 persen (T3), 2% (T4), dan 2,5 % (T5). ). Menurut temuan penelitian ini, penambahan tepung porang dapat menghasilkan bakso ikan gabus dengan rendemen, kadar air, dan daya ikat air (WHC) yang tinggi, serta tekstur yang kenyal. Panelis dapat menerima dan sangat mengapresiasi bakso ikan gabus dengan tambahan tepung porang sebagai pengenyal alami.
PEMANFAATAN LIMBAH KULIT PISANG MENJADI PAKAN IKAN HERBAL DENGAN TEKNOLOGI MURTASENG MELALUI PEMBERDAYAAN KELOMPOK BUDIDAYA PERIKANAN FAJAR MINA SEJAHTERA, LAMPUNG TIMUR Qulubi, M. Hadziq; Mandala, Wintari; Utami, Endang Sri
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1745

Abstract

Pokdakan Fajar Mina Sejahtera is a freshwater fish farming group in Taman Fajar Village, East Lampung Regency with tilapia and carp as the main commodities. The higher price of feed followed by the COVID-19 pandemic has caused the cessation of fish farming activities. Through Pengabbdian kepada Masyarakat (PkM) or local community service activities, mentoring are carried out for Pokdakan to provide awareness of the importance of the sustainability of fish farming activities with the potential for abundant natural resources. This activity aims to revive fish farming activities with assistance in making feed independently and at low production costs. Feed producing is carried out by utilizing banana peel waste in local area using the Murtaseng method. The assistance of the program is carried out through three stages, namely preparation, implementation, and evaluation. The success of Pokdakan empowerment activities in herbal feed production reached 80%. The widespread information about this success has attracted local community in the production of herbal feed. This made the PkM implementation team create a follow-up concept to assist again for increasing the capacity of Pokdakan. This further assistance is more focused on business management. The Pokdakan Empowerment activity has resulted in the independence of the fish farming production process comprehensively. The sustainability of fish farming activities by Pokdakan of Fajar Mina Sejahtera is expected to trigger the creation of an independent community both economically, socially and food security.
Co-Authors A Ardiansyah Anhar Faisal Fanani Anjani, Fandini Meilia Arlin Wijayanti Azizah, Savira Nur Desy Emilyasari Endang Sri Utami Fajrih, Nurul Febriyanti, Titin Liana Mandala, Wintari Rahmawati, Suci H. rahmawati, suci hardina Rivaie, Arief Rahman