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EFEKTIVITAS PENGGUNAAN DAUN KELOR SEBAGAI BAHAN BAKU PAKAN IKAN NILA (Oreochromis niloticus) Buana Basir; Nursyahran Nursyahran
OCTOPUS : JURNAL ILMU PERIKANAN Vol 7, No 2 (2018): OCTOPUS
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/octopus.v7i2.2466

Penelitian ini bertujuan menganalisis efektivitas penggunaan daun kelor sebagai bahan baku pakan ikan nila (Oreochromis niloticus). Penelitian dilakukan selama 40 hari, menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL), empat perlakuan dan tiga kali ulangan. Perlakuan A sebagai kontrol tanpa penggunaan daun kelor (0%). Perlakuan B dengan penggunaan daun kelor sebesar 10%. Perlakuan C dengan penggunaan daun kelor sebesar 15 %, dan perlakuan D dengan penggunaan daun kelor sebesar 20%. Penelitian dilaksanakan pada bulan April sampai dengan Mei Tahun 2017. Hasil penelitian menunjukkan bahwa penggunaan daun kelor sebagai bahan baku pada pakan sebesar 20% (perlakuan D) menghasilkan pertumbuhan bobot tertinggi pada ikan nila (Oreochromis niloticus), dengan nilai sintasan tertinggi pada penggunaan tepung daun kelor sebesar 15 % (perlakuan C). Penggunaan daun kelor sebagai bahan baku pada pakan efektif meningkatkan bobot pertumbuhan ikan nila (Oreochromis niloticus) dengan dosis 20% di dalam pakan.

MENINGKATKAN PEMBERDAYAAN KEWIRAUSAHAAN KAMPUS DI TENGAH PANDEMI COVID-19 Buana Basir; Arnold Kabangnga; Mesalina Tri Hidayani; Jawiana Saokani; Sri Wulandari
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 1 (2021): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 1 OKTOBER 2021
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i1.18232

Bentuk pelaksanaan kewirausahaan kampus sedikit berbeda dari tahun sebelumnya karena kegiatan lebih banyak dilaksanakan secara daring (dalam jaringan) disebabkan pandemi Covid-19 yang melanda sejak bulan Maret 2020. Kegiatan bertujuan untuk menciptakan wirausaha kampus yang menyediakan lapangan kerja buat diri sendiri maupun masyarakat sekitar, yang mandiri, ulet, gigih, komunikatif dan profesional. Metode pelaksanaan dilakukan melalui beberapa tahapan kegiatan secara online. Tahapan pelaksanaan kegiatan, yaitu sosialisasi kewirausahaan ke mahasiswa dan alumni, pembentukan kelompok usaha, pembekalan ilmu dan keterampilan usaha, pelatihan kewirausahaan, pemberian bantuan peralatan dan modal usaha, monitoring evaluasi, serta pendampingan dan pembimbingan usaha secara terpadu. Jenis usaha yang dilakukan oleh mahasiswa dan alumni (tenan) baik perorangan maupun kelompok terdiri atas 12 jenis usaha, yaitu usaha risol kepindang, jalangkote milenial, martabak ikan, sambal ikan tuna, nila sibolok, lamp arium, selai rutla, salad buah ikan, abon ikan bandeng, sinori, amplang mama mia, dan pudding rutla. Masalah yang melingkupi adalah terbatasnya sebahagian akses untuk mendapatkan bahan baku serta pemasaran produk. Solusi permasalahan yaitu dengan memperluas hubungan komunikasi secara online untuk membantu ketersediaan bahan baku serta pemasaran. Pemberdayaan usaha kampus dengan memaksimalkan pemanfaatan potensi sumberdaya lokal masing-masing tempat usaha, serta komunikasi interaktif dengan pelaksana kewirausahaan kampus dan instansi terkait guna memaksimalkan usaha dan pengembangan operasional usaha tenan. Kegiatan kewirausahaan kampus di era pandemic Covid-19 berjalan dengan sukses melalui sinergitas dan kerjasama yang baik dari berbagai pihak. Kata kunci: Kewirausahaan kampus, bahan baku, pemasaran produk. ABSTRACT The form of campus entrepreneurship implementation is slightly different from the previous year because more activities are carried online (on the network) due to the Covid-19 pandemic that has hit since March 2020. The activity aims to create campus entrepreneurs who provide employment opportunities for themselves and the surrounding community, which independent, tenacious, persistent, communicative and professional. The implementation method is carried out through several stages of online activities. The stages of implementing the activities, namely socialization of entrepreneurship to students and alumni, formation of business groups, provision of business knowledge and skills, entrepreneurship training, provision of equipment and business capital assistance, evaluation monitoring, as well as integrated business assistance and guidance. The types of businesses carried out by students and alumni (tenants) both individually and in groups consist of 12 types of businesses, namely risol kepindang, millenial jalangkote, fish martabak, tuna fish sauce, tilapia sibolok, lamp arium, rutla jam, fish fruit salad, abon milkfish, sinori, mama mia amplang, and rutla pudding. The problem that surrounds it is the limited access to some raw materials and product marketing. The solution to the problem is to expand online communication relationships to help with the availability of raw materials and marketing. campus business empowerment by maximizing the utilization of local resource potential of each place of business, as well as interactive communication with campus entrepreneurship implementers and related agencies in order to maximize business and business operational development of tenants. Campus entrepreneurship activities in the era of the covid-19 pandemic were running successfully through good synergy and cooperation from various parties. Keywords: Campus entrepreneurship, raw materials, product marketing.

Effectiveness of Ketapang Leaf Extract (Terminal Capta L) in Water Media on Crude Egg Hatching Buana Basir; Kaharuddin Kaharuddin
International Journal on Advanced Science, Education, and Religion Vol 3 No 1 (2020)
Publisher : Sekolah Tinggi Agama Islam Al-Furqan, Makassar - Indonesia

Ketapang leaves are one of the leaves that are already known bioactive materials contained therein which can be utilized in aquaculture media. This study aims to analyze the use of ketapang (Termianal capta L.) leaf extract in water media on the hatchability of cork fish eggs (Channa striata). The research is expected to provide knowledge about the benefits of ketapang leaves in aquaculture media and the hatchability of cork fish eggs. The study was conducted at the Fish Seed Center (BBI) Bantimurung, Maros Regency. The test sample came from BBI Bantimurung. The study used 4 experimental methods with 3 replications each addition of ketapang leaf extract on water media, namely media without ketapang leaf extract (A), the addition of ketapang leaf extract 10 ppm (B), the addition of ketapang leaf extract 20 ppm (C), addition of 30 ppm ketapang leaf extract (D). The results showed that the treatment significantly affected the hatchability of cork fish eggs. The highest average hatchability of eggs in treatment D with a concentration of ketapang leaf extract was 30 ppm. Water quality parameters under optimal conditions, namely temperature 27.5-28 0C, pH 7.1-7.5, DO 4.5-5.5 ppm, NH3 0.001-0.016 ppm. Ketapang leaf extract can increase the hatchability of cork fish eggs to a concentration of 30 ppm.

Effectiveness of Ketapang Leaf Extract (Terminal Capta L) in Water Media on Crude Egg Hatching Buana Basir; Kaharuddin Kaharuddin
International Journal on Advanced Science, Education, and Religion Vol 3 No 1 (2020)
Publisher : Sekolah Tinggi Agama Islam Al-Furqan, Makassar - Indonesia

Ketapang leaves are one of the leaves that are already known bioactive materials contained therein which can be utilized in aquaculture media. This study aims to analyze the use of ketapang (Termianal capta L.) leaf extract in water media on the hatchability of cork fish eggs (Channa striata). The research is expected to provide knowledge about the benefits of ketapang leaves in aquaculture media and the hatchability of cork fish eggs. The study was conducted at the Fish Seed Center (BBI) Bantimurung, Maros Regency. The test sample came from BBI Bantimurung. The study used 4 experimental methods with 3 replications each addition of ketapang leaf extract on water media, namely media without ketapang leaf extract (A), the addition of ketapang leaf extract 10 ppm (B), the addition of ketapang leaf extract 20 ppm (C), addition of 30 ppm ketapang leaf extract (D). The results showed that the treatment significantly affected the hatchability of cork fish eggs. The highest average hatchability of eggs in treatment D with a concentration of ketapang leaf extract was 30 ppm. Water quality parameters under optimal conditions, namely temperature 27.5-28 0C, pH 7.1-7.5, DO 4.5-5.5 ppm, NH3 0.001-0.016 ppm. Ketapang leaf extract can increase the hatchability of cork fish eggs to a concentration of 30 ppm.

Effectiveness of Ketapang Leaf Extract (Terminal Capta L) in Water Media on Crude Egg Hatching Buana Basir; Kaharuddin Kaharuddin
International Journal on Advanced Science, Education, and Religion Vol 3 No 1 (2020)
Publisher : Sekolah Tinggi Agama Islam Al-Furqan, Makassar - Indonesia

Ketapang leaves are one of the leaves that are already known bioactive materials contained therein which can be utilized in aquaculture media. This study aims to analyze the use of ketapang (Termianal capta L.) leaf extract in water media on the hatchability of cork fish eggs (Channa striata). The research is expected to provide knowledge about the benefits of ketapang leaves in aquaculture media and the hatchability of cork fish eggs. The study was conducted at the Fish Seed Center (BBI) Bantimurung, Maros Regency. The test sample came from BBI Bantimurung. The study used 4 experimental methods with 3 replications each addition of ketapang leaf extract on water media, namely media without ketapang leaf extract (A), the addition of ketapang leaf extract 10 ppm (B), the addition of ketapang leaf extract 20 ppm (C), addition of 30 ppm ketapang leaf extract (D). The results showed that the treatment significantly affected the hatchability of cork fish eggs. The highest average hatchability of eggs in treatment D with a concentration of ketapang leaf extract was 30 ppm. Water quality parameters under optimal conditions, namely temperature 27.5-28 0C, pH 7.1-7.5, DO 4.5-5.5 ppm, NH3 0.001-0.016 ppm. Ketapang leaf extract can increase the hatchability of cork fish eggs to a concentration of 30 ppm.

Pemanfaatan Limbah Ampas Kelapa Sawit Sebagai Bahan Baku Pakan Untuk Pertumbuhan dan Sintasan Benih Ikan Lele Nur syahran; Buana Basir
Agrokompleks Vol 17 No 1 (2018): Agrokompleks Edisi Januari
Publisher : PPPM Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v17i1.149

Pemanfaatan berbagai sumberdaya lokal sebagai sumber bahan pakan alternatif bagi ikan seperti bungkil sawit perlu diupayakan karena tersedia secara kontinyu, melimpah, murah, dan menguntungkan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ampas kelapa sawit pada pakan terhadap pertumbuhan dan kelangsungan hidup ikan lele. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 3 ulangan yaitu tanpa penambahan ampas kelapa sawit, penambahan ampas kelapa sawit + dedak halus, penambahan ampas kelapa sawit + tepung jagung dan penambahan ampas kelapa sawit + tepung ikan. Hasil penelitian menunjukkan bahwa pakan yang berbeda sangat berpengaruh terhadap sintasan, pertumbuhan panjang dan pertumbuhan berat benih ikan lele. Sintasan benih ikan lele tertinggi pada penambahan ampas kelapa sawit + tepung ikan sebesar 78,33% dan terendah pada penambahan ampas kelapa sawit + dedak halus sebesar 44,33%, pertumbuhan panjang benih ikan lele tertinggi pada penambahan ampas kelapa sawit + tepung ikan sebesar 5,6 cm dan terendah pada penambahan ampas kelapa sawit + dedak halus sebesar 4,3 cm dan pertumbuhan berat mutlak benih ikan lele pada tertinggi pada penambahan ampas kelapa sawit + tepung ikan sebesar 2,7 gram dan terendah pada penambahan ampas kelapa sawit + dedak halus sebesar 1,1 gram. Kualitas air selama penelitian masih dalam kisaran yang mendukung

Distribution Patterns of Mast Cells on Skipjack (Katsuwonus Pelamis) Infested with Endoparasitic Worms as Triggers for Anaphylactic Reactions Dewi Farah Diba; Buana Basir
Musamus Fisheries and Marine Journal Volume 2 Number 2, April 2020
Publisher : Faculty of Agriculture Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mfmj.v2i2.2731

This study aims to examine the pattern of mast cell distribution in the intestinal tract of skipjack fish (Katsuwono pelamis) infested with endoparasitic worms and prove the correlation between endoparasitic worms and mast cells which are always involved in hypersensitivity responses. The study was conducted in May to July 2018 at the Paotere Fish Auction Place and at the Animal Climatology Histology Laboratory of Hasanuddin University. A total of 30 skipjack fish originating from the Paotere TPI were used as research samples, the fish were then dissected to be taken inside the organs infested with endoparasitic worms and then fixed and made histopatalogis slide preparations with microtechnic procedures and hematoxylin-eosin staining to be observed under a microscope. The results showed that infestation of endoparasitic worms in the body of skipjack fish could grasp the active mast cells. Mast cells are distributed only to the gonads, gills and heart of skipjack fish (Katsuwonus pelamis).

Optimasi Kinerja Udang Vaname (Litopenaeus vannamei) dengan Suplementasi Daun Kelor dan Probiotik pada Pakan Buana Basir; Nursyahran Nursyahran; Jufiyati Jufiyati; Ika Apriliani
Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan Vol 17, No 1 (2022): Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan
Publisher : University of PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jipbp.v17i1.8333

Permasalahan yang sering dijumpai dalam budidaya yaitu penggunan pakan komersial yang cukup tinggi, mencapai sekitar 60-70% dari biaya produksi yang dikeluarkan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan daun kelor dan probiotik pada pakan terhadap performa udang vaname. Penelitian ini dilaksanakan pada bulan Juni sampai Juli 2020. Metode penelitian menggunakan RAL dengan 4 perlakuan dan 3 ulangan yaitu, pakan komersil, pakan komersil dengan penambahan daun kelor, pakan komersil dengan penambahan probiotik dan pakan komersil dengan penambahan daun kelor dan probiotik. Variabel penelitian adalah frekuensi molting, aktivitas enzim, dan pertumbuhan udang vaname. Analisis data menggunakan Anova dan uji W-Tukey. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata (P<0,05) terhadap frekuensi molting dan pertumbuhan udang vaname. Perlakuan terbaik untuk semua parameter penelitian yaitu pada penambahan daun kelor dan probiotik, dengan frekuensi molting sebesar 2 kali/hari, aktivitas enzim sebesar 0,179 U/mL, pertumbuhan spesifik sebesar 7,59 %/hari dan pertumbuhan bobot mutlak sebesar 2,28 gram. Penambahan tepung daun kelor dan probiotik pada pakan dapat meningkatkan frekuensi molting, aktivitas enzim, dan pertumbuhan udang vanamei.

CONDITIONS OF CLINICAL SYMPTOMS AND LIFE OF VANAME SHRIMP IN PREVENTION OF Vibrio alginolyticus INFECTION USING MIANA LEAF EXTRACT Frida Alifia; Dewi Farah Diba; Rusnita; Buana Basir
Journal of Fish Health Vol. 1 No. 2 (2021): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

This study aims to determine the clinical symptoms and survival of white vaname shrimp in the prevention of Vibrio alginolyticus infection using miana leaf extract. The study consisted of 4 treatments and 3 replications. The treatments in this study were 1 treatment and 3 treatments using different concentrations of bacteria, namely 103 CFU/ml, 105 CFU/ml, and 107 CFU/ml. The research was carried out in June-July 2020 at the Hatchery Laboratory of the Faculty of Marine and Fisheries Sciences, Hasanuddin University. Data analysis used descriptive analysis and analysis of variance (ANOVA). The results showed that A (control) shrimp was under normal conditions, treatment B (103 CFU/ml) was red, treated C (105 CFU/ml) was red and had necrosis of the body, and treatment D (107 CFU/ml) was shrimp. reddening, necrosis of tail and body segments. The results of data analysis showed that the use of miana leaf extract had a significant effect (p<0.05) on the use of live vaname shrimp. The highest vaname shrimp survival was treatment A (control) at 100%, treatment B (103 CFU/ml) at 90%, treatment C (105 CFU/ml) at 63.33% and treatment D (107 CFU/ml) by 40%.

Pembekalan Pengetahuan Dan Keterampilan Kuliner Ikan Berbasis Wisata Pantai Di Dusun Lamangkia Desa Topejawa Buana Basir; Nuraeni L. Rapi; Mutemainna Karim; Mesalina Tri Hidayani; Harianti Harianti
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Topejawa village has the potential to develop a fish culinary business. The coastline that stretches as far as 0.8 km and the existence of fish landing sites (TPI) in the Lamangkia Topejawa Hamlet are very possible for the community to create a fish culinary business that is integrated with the Lamangkia coastal tourism area. The purpose of the activity is to empower the community for fish culinary business and it is hoped that it can help in improving the standard of living of the people of Dusun Lamangkia. The method of carrying out activities is by carrying out social approaches. The approach is carried out through outreach activities, counseling on the processing of fishery products, training and technical guidance on processing, assistance in establishing and legalizing businesses, as well as assistance in the manufacture of business products. The results of the implementation of the activity are the creation of motivation to carry out a fish-based processing business, as well as the formation of the Mentari Lamangkia fish culinary business

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