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All Journal e-Journal BUDIDAYA PERAIRAN AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Sumberdaya Akuatik Indopasifik Jurnal Ilmu Kelautan Kepulauan Prosiding Seminar Nasional Kemaritiman dan Sumber Daya Pulau-Pulau Kecil Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Pengabdian Perikanan Indonesia Altifani Journal: International Journal of Community Engagement Agrikan: Jurnal Agribisnis Perikanan Journal of Fish Nutrition Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Fisheries & Marine
Muchdar, Fatma
Program Studi Budidaya Perairan, FPIK- Unkhair, Ternate
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PENGOLAHAN IKAN TUNA UNTUK PENINGKATAN EKONOMI RUMAH TANGGA NELAYAN DI DESA FALABISAHAYA, KECAMATAN MANGOLI UTARA Firdaut Ismail; Ikbal Marus; Muhammad Irfan; Rovina Andriani; Fatma Muchdar
Jurnal Abdi Insani Vol 9 No 2 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i2.640

Abstract

Permasalahan yang dilihat oleh masyarakat Desa Falabisahaya selama menjadi nelayan adalah mereka mengalami kendala dalam memasarkan ikan dalam jumlah besar pada saat musim panen ikan laut, khususnya ikan tuna. Kondisi seperti ini tentu saja melibatkan kerja sama pasangan nelayan/istri nelayan untuk ikut membantu kewajiban suami setelah mengarungi lautan. Tujuan dari kegiatan pengabdian ini yaitu: 1) meningkatkan pengetahuan, wawasan dan keterampilan/skill, para isteri nelayan dengan memberikan produk berbasis pengolahan ikan misalnya (Abon Ikan), 2) memberikan inspirasi dan persiapan giat agar pasangan nelayan mendapatkan pengaturan untuk memperkuat usaha mandiri, 3) memberikan persiapan rencana bundling dan penandaan barang-barang penanganan ikan, dan memberikan usaha yang disiapkan oleh para pelaksana. Sebagai salah satu hasil perikanan laut, manfaat untuk kesejahteraan dan perawatan pasca pungut serta hipotesis pembuatan barang berbahan dasar ikan laut. Akibat dari tindakan tersebut menunjukkan adanya peningkatan kerjasama dari kaki tangan dalam pelaksanaan pembinaan dan bantuan Catering, penyiapan di kawasan tepi pantai pengurus pasangan nelayan, serta pengawasan pertukaran Surat Izin Usaha Perdagangan (SIUP). Juga, latihan penjangkauan berarti menjamin keberadaan dan kemajuan bisnis yang akan mereka geluti, mulai dari cara paling umum memberikan komponen mentah, proses pembuatan, dan pengelolaan keuangan. kemudian pada saat itu, kegiatan pelatihan ini membuka pengetahuan bagi pasangan nelayan bahwa ternyata ikan dapat dibuat menjadi makanan ringan, misalnya abon yang memiliki nilai gizi tinggi (Jusniati et al., 2017). Selain mendapatkan pengetahuan membuat abon dari ikan tuna, para peserta juga siap untuk membuat design ikan abon.
PELATIHAN PEMBUATAN PAKAN MENGGUNAKAN BAHAN BAKU LOKAL PADA KELOMPOK BUDIDAYA UDANG VANAME (Litopanaeus vanname) DI DESA TUADA HALMAHERA BARAT Rovina Andriani; Fatma Muchdar; Muhammad Irfan; Juharni Juharni; Ikbal Marus; Syahnul Sardi Titaheluw
Jurnal Abdi Insani Vol 9 No 4 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i4.755

Abstract

The fishing business system that has been carried out in Tuada Village is in two ways, namely sea fishermen and pond cultivators. The types of cultivation that are carried out are the cultivation of tilapia, milkfish and vannamei shrimp (Litopenaeus vanname). In intensive fish/shrimp farming, around 70% of production costs are used to purchase feed, where commercial feed prices continue to increase. Therefore, proper formulation of fish feed using local raw materials can reduce production costs and increase farmer profits. The purpose of this community service activity is to increase community knowledge, especially the fish/shrimp cultivating community in Tuada Village, in the process of making fish/shrimp feed and management of fish/shrimp feeding. This training activity was held in August 2022, taking place at the Tuada Village office which involved the community and KKN students at Khairun University. The method used is in the form of understanding the theory of feed management, introduction of materials and tools as well as training in making feed according to the formulation. Training activities start with the presentation of feed manufacturing theory and feed manufacturing technology with the distribution of practical modules to participants to make it easier to understand the theory conveyed by resource persons, then an introduction to feed raw materials, preparation of tools and training materials covering what tools are used in the feed manufacturing process, the process mixing of feed ingredients at this stage is a concern because if the ingredients are not mixed well (homogeneous) then the quality of the feed produced is not as expected, finally, the feed molding process uses a meat grinder with a production capacity of ± 3-5 kg ​​of feed per day. Making shrimp feed can be done by the community easily. The manufacturing stage starts from the introduction of raw materials, the tools used, the process of mixing and printing feed.
Pengaruh Kombinasi Pakan dan Probiotik yang Berbeda Terhadap Kinerja Pertumbuhan Udang Galah (Macrobrachium rosenbergii) dan Penurunan Limbah N yang Dipelihara Dalam Wadah Terkontrol Gamal Mustik Samadan; Fatma Muchdar; Sriwati Sriwati; Muhammad Nur Findra
Juvenil Vol 4, No 2: Mei 2023
Publisher : Department of Marine and Fisheries, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/juvenil.v4i2.18389

Abstract

ABSTRAK                                                           Udang Galah (Macrobranchium rosenbergii) merupakan salah satu jenis crustacea, yang mempunyai ukuran terbesar dibandingkan dengan udang air tawar lainnya. Penggunaan probiotik terhadap perbaikan mutu kualitas air kinerja pertumbuhan hewan budidaya sudah lazim digunakan. Namun demikian, pada budidaya udang galah masih sangat terbatas informasinya. Penelitian ini bertujuan mengetahui jenis probiotik yang berpengaruh dalam budidaya udang galah (M. rosenbergii), yang dipelihara dalam wadah terkontrol. Penelitian dilaksanakan selama 60 hari di UPT Laboratorium Terpadu Universitas Khairun, Kota Ternate Provinsi Maluku Utara. Penelitian dirancang dengan rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan dan tiga kali ulangan. Perlakuan yang dicobakan adalah probiotik yang berbeda, yaitu probiotik boster planktop (10 ml), probiotik boster sel multi (10 ml), probiotik boster bio lakto (10 ml), dan tanpa. Hasil analisis menunjukkan pemberian probiotik boster planktop signifikan berpengaruh pada kelangsungan hidup udang galah, sedangkan pertumbuhan mutlak, laju pertumbuhan spesifik dan rasio konversi pakan tidak signifikan. Disamping itu, pemberian probiotik yang berbeda menurunkan konsentrasi amoniak dan nitrit, dan juga mempertahankan kualitas air media pemeliharaan.Kata kunci: Probiotik, pertumbuhan, limbah N, udang galahABSTRACTGiant Shrimp (Macrobranchium rosenbergii) is one type of crustacean, which has the largest size compared to freshwater shrimp. The use of probiotics to improve water quality, growth performance of cultivated animals is commonly used. However, the information on giant prawn cultivation is still very limited. This study aims to determine the types of probiotics that have an effect on the cultivation of giant prawns (M. rosenbergii), which are kept in controlled containers. The research was carried out for 60 days at the UPT Integrated Laboratory of Khairun University, Ternate City, North Maluku Province. The study was designed with a completely randomized design (CRD) consisting of four treatments and three replications. The treatments tested were different probiotics, namely planktop booster probiotics (10 ml), multi cell booster probiotics (10 ml), bio lacto booster probiotics (10 ml), and without. The results of the analysis showed that different probiotics had an effect on the survival of giant prawns, while absolute growth, specific growth rate and feed conversion ratio were not significant. In addition, the administration of different probiotics reduces the concentration of ammonia and nitrite, and also maintains the water quality of the maintenance media.Keywords: Probiotics, growth, waste removal, giant prawns
PENINGKATAN KETERAMPILAN ISTRI NELAYAN DALAM MENGELOLA JENIS IKAN EKONOMIS PENTING DALAM PEMBUATAN BAKSO IKAN DI DESA FALABISAHAYA, KECAMATAN MANGOLI UTARA Firdaut Ismail; Ikbal Marus; Muhammad Irfan; Rovina Andriani; Fatma Muchdar
Jurnal Abdi Insani Vol 10 No 2 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i2.993

Abstract

Concern to do more in helping people get out of extreme poverty and enjoy life through initiatives based on empowerment because of concern for the condition of people who are usually low-motivated as recipients of direct paths from poverty and low moral crises. Human Resources (HR). Providing knowledge and skills to the community to set up a business sector (home industry) that is acceptable and feasible to improve people's living standards is part of economic empowerment. Making fish balls is a business that can be run from home because Falabisahaya Village is known as a sea area because of the many islands and fish. This service activity aims to: 1) increase knowledge, insight and skills, fishermen's wives by providing training on fish processing-based products such as (Fish Meatballs), 2) providing motivation and entrepreneurial training so that fishermen's wives get provisions to strengthen their independent business , 3) providing training on packaging design and labeling of fish processing products, and providing business management training such as: selling price calculations, obtaining permits. The impact to be achieved is the creation of a community capable of managing existing resources and optimizing the potential of Falabisahaya Village. Data collection methods used are observation and interviews while the analytical method uses descriptive qualitative. The results that have been achieved with this program are increasing knowledge for fishermen's wives who are enthusiastic about training activities for making meatballs from tuna, as well as opening the insights of fishermen's wives that it turns out that tuna can be made into snacks such as meatballs/headballs which have very high nutritional value. high level and insight/knowledge about making meatballs from tuna fish, participants have also been able and able to design fishball product designs that are ready to be marketed.
PEMBERDAYAAN PEREMPUAN NELAYAN PULAU MAITARA MELALUI PENGOLAHAN IKAN LAUT MENJADI BAKSO IKAN, NUGGET IKAN DAN STICK IKAN Juharni Juharni; Muhammad Irfan; Fatma Muchdar; Rovina Andriani; Ikbal Marus
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1028

Abstract

Maitara Island is one of the areas in the City of Tidore Islands, most of the people work as fishermen. The involvement of women in productive economic activities to manage coastal resources has not been recorded, many of which carry out marine resource management activities, are still limited to making crackers from fish, shredded fish, salted fish and others. This is a glimpse of the role of women's participation. The low level of education and lack of coaching can be used as reasons for the lack of women's participation in productive businesses. This PKM activity is to increase the knowledge and skills of the community, especially fisherwomen in making various processed fishery products and to assist women's involvement in the implementation of development programs. Implementation of training activities and assistance in the manufacture of various processed fishery products to be sold to help the family economy. Training and mentoring, namely socialization of the program to partners, provision of theory, preparation of training tools and materials for making fish balls, fish nuggets and fish sticks. The main ingredients for meatballs, nuggets and fish sticks are white fish meat. Types of fish that have white flesh. The tastier the fish meat used, the tastier the resulting meatball flavor will be. To get meatballs that are delicious and have a good texture, tapioca flour needs to be added 10% - 15% of the weight of the meat used. While sticks are snacks in the form of pastries made from fish and other ingredients as well as nuggets. Increased skills to make processed fishery products in special community service activities made from fish-based ingredients. Fishery product processing training activities are easily understood and raw materials are sufficiently available throughout the year, easy and inexpensive.
APLIKASI TEKNOLOGI FORMULASI PAKAN IKAN LELE DI KELURAHAN KASTELA Rovina Andriani; Fatma Muchdar; Nursanti Abdullah; Ismi Musdalifah Darsan; M. Irfan; Juharni Juharni; Suryani Suryani; Gamal M Samadan; Ikbal Marus; Firdaut Ismail; Syahnul Sardi Titaheluw
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1086

Abstract

Vocational School 4 Ternate City is one of the Vocational Schools in Kastela Village which has several expertise program concentrations, one of which is Fisheries Agribusiness. The aim of this community service is to provide knowledge and skills to students of SMKN 4 Ternate in making catfish feed as a provision for entrepreneurship in the school environment and after completing school if they are unable to continue higher education. The method used is discussion or lecture as well as understanding the theory of catfish cultivation and catfish feed management, introduction to feed raw materials and tools used as well as the practice of making catfish feed according to the formulation. Participants consisted of students and teachers at SMKN 4 Ternate City as well as students from the Aquaculture study program. Before carrying out community service activities, the fish feed that is made must be based on formulation calculations, for this reason participants are first given an understanding of feed formulation and other theories before carrying out the practice of making feed so that their understanding of feed formulation technology can be used as a reference for making fish feed. independently. The training activity on the Application of Catfish Feed Formulation Technology which was attended by students of SMKN 4 Ternate, teachers and students of the aquaculture study program can be understood easily. Raw materials are available throughout the year and are relatively easy and cheap to obtain. After this training activity is carried out, it is hoped that there will be continuity for other field activities so that it is hoped that students at SMKN 4 Ternate can continue to be involved in practicum activities and student research so that the knowledge and skills gained during the practicum can be applied at school for entrepreneurial activities for vocational school students and for entrepreneurship after graduating.
Study of Seaweed Kappaphycus alvarezii Explants Growth in the Different Salinity Concentrations Muhammad Aris; Fatma Muchdar; Rusmawati Labenua
Jurnal Ilmiah Perikanan dan Kelautan Vol. 13 No. 1 (2021): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v13i1.19842

Abstract

HighlightThe best salinity for the thallus growth of K. alvarezii is 32 mg/LThe salinity indicates the osmotic balance of K. alvarezii seaweedThis osmoregulation process affects the nutrient absorption of K. alvarezii seaweedThis study aims to develop the availibility of superior seeds of K. alvareziiAbstract Kappaphycus alvarezii is one of the leading commodities in Indonesian waters. Demand for this commodity is quite high, as reflected in the increasing volume of exports each year. Fulfillment of these demands is obtained from the production of cultivation. Generally farmers get natural seaweed seedlings, namely cuttings from existing seaweed. The continuous use of seeds from nature can cause deterioration in the quality and quantity. Handling the problem of quality deterioration from seaweed seeds originating from nature, can be overcome by multiplying the seeds through tissue culture methods in vitro. In term of tissue culture techniques method, the most important thing to note is environmental parameters. An environment parameter that changes suddenly such as salinity can inhibit the growth of seaweed. Thus, this work is attampting the different salinity treatment on seaweed explants K. alvarezii. This study aims at determining (weight) the explants of K. alvarezii with a comparison of the different salinity levels in the in vitro tissue culture method. The method used in this study was a completely randomized design (CRD) with the different salinity treatments namely 30, 31, 32, 33, and 34 ppt. The results showed that the different salinities influenced the growth rate of K. alvarezii seaweed explants with the best explant growth at the salinity of 31 ppt, while the lowest growth value was obtained at 34 ppt
Nutritional Composition of Seaweed Kappaphycus alvarezii Khotijah, Siti; Irfan, Muhammad; Muchdar, Fatma
Agrikan Jurnal Agribisnis Perikanan Vol. 13 No. 2 (2020): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Seaweed is one of the important marine commodities and is a leading commodity. Seaweed K. alvarezii is a type of carrageenan-producing seaweed, as a food source for humans, pharmaceutical ingredients, as a thickener, stabilizer and emulsion.Carrageenan is used in food products, pharmaceuticals, textile cosmetics, toothpaste and other industries. Seaweed has a fairly complete nutritional content. Chemically seaweed consists of water (27.8%), protein (5.4%), carbohydrate (33.3%), fat (8.6%), crude fiber (3%), and ash (22.5%). This review article aims to reveal the nutritional composition of seaweed K. alvarezii, especially protein, amino acids, fat, ash content, minerals and vitamins. Seaweed K. alvarezii has nutritional composition values such as protein, amino acids, fat, ash content, minerals and vitamins that vary in nutritional value.
Substitution of Shrimp Head Flour and Maggot Flour (Hermetia illucens) on Digestibility of Giant Shrimp (Macrobrachium rosenbergii) Andriani, Rovina; Juharni, Juharni; Muchdar, Fatma; M Samadan, Gamal
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 2 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v15i2.1264

Abstract

The research was carried out from April to December 2022 at the Integrated Laboratory at Khairun University. The research design consisted of 4 treatments that were tried, namely: Treatment A: Prawns were given 25% maggot flour + 25% prawn head flour, Treatment B: Prawns were given 20% maggot flour + 30% prawn head flour, Treatment C: Prawns were given 30% maggot flour + 20% shrimp head meal and Treatment D: Giant prawns were fed commercial feed (control). The research variables consisted of feed proximate test, feces test to determine feed digestibility of giant prawns, specific growth rate (LPS), absolute weight growth and survival rate. Based on the results of the feed proximate test showed that treatment D gave the best results by looking at the average feed protein content of 32.51%, the digestibility value was directly proportional to the feed protein value content in treatment D of 23.06%. The specific growth rate (LPS) during maintenance showed that treatment D gave the best treatment with an average growth yield of 0.684%, the best absolute growth was in treatment D with an average value of 0.120 gr. Based on the results of this study it can be concluded that the results of the proximate test of the feed showed that treatment D gave the best results as seen from the average feed protein content of 32.51%, while the digestibility value was directly proportional to the feed protein content in treatment D with an average of 23, 06%.
Utilization of Different Probiotics on Growth and Survival Rate of Blacktail Zebra fish (Dascyllus melanurus) Muchdar, Fatma; Juharni, Juharni; Andriani, Rovina
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.222-231

Abstract

Blacktail Zebra fish (Dascyllus melanurus) is more caught the sea by fishermen. There are several limitations which are lower growth and feet effisincy trought the natural  habitat. Hence, an optimal feed combination is consideret  to be provided during fish rearing to increase their growth.  One of ideas was to use probiotic, which is bacteria that are able to decompose organic materials to change toxic compounds is valauable matter  to the environment. For instance, ammonia and nitrite can be converted into free ammonium. The additional in an artificial feed is exfected to gain aquaculture activities. The study was conducted for 56 days from August to October 2019 in Wetlab Kastela  FPK of Khairun University. Experiment  and four treatments were applied using Filling Randomized Design (RAL). The result shows that different additional probiotic effected the growth and survival rate of Blacktail zebra fish. The highest was found in probio7 15 ml/kg feed,  which gave 0,88g of total growth’; and the lowest was 0,27g which was found in the treatment A ((control)/ Water quality was checked  weekly and in normal condition for the growth of the growth of blacktail zebra fish.
Co-Authors Abd Hakim Husen Abdullah, Nursanti Abjan, Kadar Adriani, Rovina Ahmad, Khamsiah Angela Wulansari Aras Syazili Aris, Muhammad Darsan, Ismi Musdalifah Daud, Asmar Hi Dewi Putri Lestari, Dewi Putri Eka Kusuma Dewi Findra, Muhammad Nur Firdaut Ismail Ikbal Marus Ikbal Marus, Ikbal Ishak, Safira Ismi Musdalifah Darsan Juharni Juharni Arni Juharni Juharni Juharni, Juharni Leha, Alicia W Luntungan, Gloria Vivian M. Irfan M. Irfan M. Irfan, M. Irfan Malan, Sudirto Margono, M. Tirta Mufti Abdul Murhum Muh. Aris Muhammad Aris Muhammad Irfan Nursanti Abdullah Nurul Safitri Ridwan, Ismawati Rovina Andriani Rovina Andriani Rovina Ruslami, Rovina RR. Ella Evrita Hestiandari Rusmawati Labenua Samadan, Gamal M Sandra Sriwahyuni Siti Khotijah Sriwati Sriwati Suryani Suryani Suryani Suryani Syahnul Sardi Titaheluw Tamrin Tamrin Tamrin, Muhammad Rafly Zulfikar Wahyu Alfishahrin. T, Wahyu WAODE MUNAENI Yuliana Yuliana Yusuf, Masri