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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal Jambura FIsh Processing Journal Journal of Aquaculture and Fish Health Jurnal Pendidikan dan Konseling INTEGRITAS : Jurnal Pengabdian Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Cakrawala Repositori Imwi Tomini Journal of Aquatic Science Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Buletin Jalanidhitah Sarva Jivitam Research Review: Jurnal Ilmiah Multidisiplin Jurnal Pengabdian Masyarakat Teknologi Pertanian Jurnal Perikanan Journal Of Fisheries Agribusiness
Suherman, Sutianto Pratama
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Physics Social Sciences Veterinary Other

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Pengaruh Air Perasan Wortel Terhadap Warna Ikan Mas Koki (Carrassius auratus) Naipospos, Jogi; Mulis, Mulis; Suherman, Sutianto Pratama
The NIKe Journal VOLUME 12 ISSUE 4 | DECEMBER 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i4.21612

Abstract

Color is one of the reasons ornamental fish are in demand by the community, so farmers need to maintain the color of ornamental fish. This study aims to determine the effect of carrot juice on the color of goldfish. This research was conducted from December to January 2023. The method used was an experimental method with Complete Randomized Design (RAL) with four treatments and three repeats in each test group. Testing is carried out by giving feed with a mixture of carrot juice with different doses. The results showed that the color values in goldfish were different, namely, P0 treatment without giving carrot juice with a color value of 18.54, P1 treatment (10 g/100 ml aquades) with a color value of 18.4, P2 treatment (20 g/100 ml) with a color value of 19.35, P3 treatment (30 g/100 ml) with a color value of 17.67. Analysis of Variance (ANOVA) showed that the effect of carrot juice on the color of goldfish had no significant effect on each treatment with FHitung (0.11) > FTabel (4.07). Water quality parameters during the study were still in normal conditions for the growth of goldfish.
Karakteristik Ikan Cakalang (Katsuwonus pelamis) Asap Pada Waktu Pengasapan Berbeda Menggunakan Alat Pengasapan Semi Modern Saharu, Moh. Afandi H; Sulistijowati, Rieny; Suherman, Sutianto Pratama
Jambura Fish Processing Journal Vol 7, No 2 (2025): VOLUME 7 NOMOR 2, JULY 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v7i2.34077

Abstract

The present rescarch aimed to analyze the sensory characteristics and moisture content of smoked skipjack tuna using modern smoking equipment at different smoking times. The research method used was an experimental research method with two replications. Besides, the treatment factor was the length of smoking times which consisted of three levels:  one hour, three hours, and five hours. The moisture content test was done through non-factorial completely randomized design analysis and Duncan’s multiple range test, In contrast, the sensory quality test was analyzed descriptively using the Rasch Model method. The findings revealed that different lengths of smoking had a significant effect (p 0,05) on the moisture content of smoked skipjack tuna. Based on the results of the Rasch Model analysis, it was found that the panelis preferred the sensory quality of smoked fish in treatment B (three hours).
Literasi Peningkatan Literasi Masyarakat Tentang Pemanfaatan Rumput Laut (Sargassum sp) di Kawasan Teluk Tomini Juliana, Juliana; Ahmad, Indra Gandhi; Koniyo, Yuniarti; Suherman, Sutianto Pratama
INTEGRITAS : Jurnal Pengabdian Vol 7 No 2 (2023): AGUSTUS - DESEMBER
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat - Universitas Abdurachman Saleh Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/integritas.v7i2.3028

Abstract

Pemanfaatan Rumput Laut khususnya di wilayah perairan Teluk Tomini masih belum maksimal. Terlebih untuk jenis rumput laut coklat (Sargassum, sp.). Sargassum, sp. masih dianggap sebagai sampah oleh masyarakat karena hanya terbawa oleh arus dan gelombang ke daerah pesisir pantai. Sehingga perlu dilakukan edukasi yang lebih maksimal untuk meningkatkan pengetahuan masyarakat mengenai rumput laut coklat. Tujuan dilakukannya pengabdian ini yaitu untuk mengedukasi masyarakat mengenai manfaat lain dari Sargassum, sp. dengan cara memberikan penyuluhan dan sosialisasi dengan media proyektor dan brosur. Dan juga tanya jawab. Dengan penyuluhan dan sosialisasi tersebut, masyarakat antusias untuk mendengarkan serta menambah literasi masyarakat mengenai Sargassum sp.
INSTALLATION OF BOTTOM FISHING AFFAIRS AS AN EFFORT TO IMPROVE FISH CATCHES IN BILUHU TIMUR VILLAGE, GORONTALO Suherman, Sutianto Pratama; Juliana, Juliana
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 1 (2025)
Publisher : Universitas Negeri Gorontalo

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Abstract

Biluhu Timur Village is one of the coastal villages located in Gorontalo Regency, with most of its residents working as fishermen. However, limited fishing gear and technology cause fishermen's catches to be less than optimal. Therefore, community service activities were carried out in the form of installing bottom fish aggregating devices (FADs) as one solution to increase fish catches. Bottom fish aggregating devices (FADs) are artificial structures installed on the seabed and function to attract and collect fish. The activity methods include socialization, training in making FADs, and installing FADs at predetermined strategic locations. The results of the activities showed that the use of bottom fish aggregating devices (FADs) had a positive impact on increasing fishermen's catches. Fish such as white snapper, rabbitfish, grouper, and kuwe were found in greater numbers around FADs. In addition to providing economic impacts, the use of FADs also supports sustainable fish resource management.
SOLVING COMMUNITY PROBLEMS WITH STUDENT PARTICIPATION IN LEYAO VILLAGE, KWANDANG DISTRICT, NORTH GORONTALO DISTRICT Suherman, Sutianto Pratama; Baruadi, Alfi Sahri R
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 3, No 1 (2024)
Publisher : Universitas Negeri Gorontalo

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Abstract

Every village has obstacles and needs solutions, some of the problem solving in the village is carried out with various approaches, one of which is a participatory approach. The participatory method carried out in Leyao Village uses 4 stages consisting of the observation stage, the meeting or discussion stage, the activity stage and the evaluation stage. From the results of the meeting, it was found that there were 3 problems in Leyao Village, namely river abrasion and flooding, structuring residents' houses, structuring village and hamlet boundaries. The solutions given are in the form of planting bamboo trees on the banks of the river, making village boundaries and numbering residents' houses.
Pemanfaatan Kulit Ubi Jalar Ungu (Ipomoea batatas) Terhadap Intensitas Warna pada Ikan Guppy (Poecilia reticulata) Arif Maulana Abduh; Mita Alvionita; Sutianto Pratama Suherman
Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.1910

Abstract

Guppy fish (Poecilia reticulata) is one of the freshwater ornamental fish species with high economic value, in which body color quality and intensity are the main factors determining attractiveness and market value. Color intensity in ornamental fish is influenced by natural pigments that largely cannot be synthesized endogenously and therefore must be obtained through diet. One potential source of natural pigment is purple sweet potato peel (Ipomoea batatas), which contains high levels of anthocyanins and is environmentally friendly. This study aimed to analyze the effect of purple sweet potato peel (Ipomoea batatas) solution supplementation on the color intensity of guppy fish (Poecilia reticulata). Guppy fish have high economic value, making color quality an important factor in increasing their commercial appeal. Purple sweet potato peel contains anthocyanin pigments that can be utilized as a natural colorant source in ornamental fish feed. The study was conducted for 30 days at the UMKM Perkumpulan Aquaculture Kasih Karunia Suwawa, Bone Bolango Regency, Gorontalo Province. The experimental design used was a Completely Randomized Design (CRD) with four treatments and three replications, namely P0 (control without solution), P1 (5 ml/100 g feed), P2 (10 ml/100 g feed), and P3 (15 ml/100 g feed). Observed parameters included color intensity, absolute length and weight growth, survival rate (SR), feed conversion ratio (FCR), and water quality. The results showed that treatment P3 produced the highest increase in color intensity compared to other treatments, although the differences were not statistically significant (p > 0.05). The best FCR value was obtained in treatment P1, while the highest survival rate was observed in treatment P3. Based on these results, it can be concluded that supplementation of purple sweet potato peel solution has the potential to enhance the color intensity of guppy fish and can be utilized as an alternative natural colorant in ornamental fish culture. y.
Pemanfaatan Tepung Ikan Sapu-Sapu (Hypostomus sp.) Sebagai Pakan Buatan Terhadap Laju Pertumbuhan Ikan Lele (Clarias sp.) Intan Tri Tiansih Nuna; Juliana Juliana; Sutianto Pratama Suherman
Juvenil Vol 7, No 2: Mei (2026)
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.v7i2.34317

Abstract

Ikan lele (Clarias sp.) merupakan ikan air tawar yang banyak diminati sehingga  membutuhkan pakan berkualitas dengan biaya efisien berupa bahan baku alternatif seperti tepung ikan sapu-sapu (Hypostomus sp.) dalam pakan buatan. Penelitian ini bertujuan mengetahui pengaruh pemberian tepung ikan sapu-sapu terhadap pertumbuhan ikan lele. Penelitian dilaksanakan selama 30 hari menggunakan 120 ekor benih lele ukuran 4–6 cm yang dipelihara dalam 12 akuarium. Metode penelitian menggunakan 4 perlakuan dosis pakan, yaitu A (3%), B (5%), C (7%), dan D (9%) dengan 3 kali ulangan. Parameter yang diamati meliputi pertumbuhan berat mutlak, pertumbuhan panjang mutlak, kelangsungan hidup (SR), rasio konversi pakan (FCR), dan kualitas air. Data dianalisis menggunakan ANOVA dan uji Duncan. Hasil penelitian menunjukkan bahwa penggunaan tepung ikan sapu-sapu berpengaruh nyata (P0,05) terhadap pertumbuhan, kelangsungan hidup, dan FCR ikan lele. Perlakuan terbaik diperoleh pada perlakuan B (5%) dengan pertumbuhan berat mutlak 0,79 g, pertumbuhan panjang 1,07 cm, SR 100%, dan FCR 2,16. Kesimpulannya, pemberian tepung ikan sapu-sapu dengan dosis 5% memberikan hasil terbaik terhadap pertumbuhan ikan lele.
Karakteristik Sediaan Minuman Fungsional Fortifikasi dari Serbuk Teripang Pasir (Holothuria scabra) dan Serbuk Daun Bayam Merah (Amaranthus gangeticus) Nurain M. Mahmud; Rieny Sulistijowati; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.23

Abstract

Penelitian ini bertujuan untuk menganalisis formula, kadar ar, kadar abu, protein,antioksidan dan organoleptik dari produk minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah. Pada penelitian ini, organoleptic dianalisis secara deskriptif dengan menggunakan Rasch model, parameter kimia (kadar air, kadar abu, protein dan antioksidan) dirancang menggunakan RAL dan dianalisis menggunakan Anova. Penelitian ini menggunakan metode eksperimen dengan dua kali ulangan Terdapat 3 taraf perlakuan konsentrasi formula yang berbeda yaitu produk A (serbuk teripang pasir 3 gram dan serbuk daun bayam merah 9 gram), B ( serbuk teripang pasir 7 gram dan serbuk daun bayam merah 5 gram), C (serbuk teripang 9 gram dan serbuk daun bayam merah 3 gram). Berdasarkan hasil penelitian menunjukan bahwa nilai organoleptik hedonik minuman fungsional fortifikasi dari serbuk teripang pasir dam serbuk daun bayam merah yang diminati oleh panelis terdapat pada produk A (warna dan rasa) pada kriteria sangat suka dan produk B (aroma) pada kriteria suka. Bedasarkan penelitian yang telah dilakukan menunjukan bahwa minuman fungsional fortifikasi dari serbuk teripang pasir dan serbuk daun bayam merah memilik antioksidan sangat kuat terdapat pada produk A dengan nilai 10,7 ppm. Hasil uji kadar air maksimal 3,0%, kadar abu maksimal. 1,5% dan protein 60% telah memenuhi syarat mutu SNI 01-2891-1992. Hasil Anova terhadap kadar air pada produk berpengaruh tidak nyata. Hasil anova kadar abu pada produk berpengaruh nyata,hasil uji lanjut duncan pada produk A dengan nilai 0,8% dan B dengan nilai 0,03% bebeda tidak nyata, namun berbeda nyata dengan produk C dengan nilai 0,01%. Hasil anova protein pada produk berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai produk A 0,33%, B 0,37% dan C 0,16%. Hasil Anova pada aktivitas antioksidan berpengaruh nyata, hasil uji lanjut duncan pada ketiga produk berbeda nyata dengan nilai pada produk A 0,16%, B 0,20% dan C 21,24%.
Pengaruh Fortifikasi Tepung Teripang Pasir (Holothuria scabra) Terhadap Karakteristik Organoleptik Dan Kimia Kue Curuti Yulianti Tuba; Rahim Husain; Sutianto Pratama Suherman
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.25

Abstract

This study aims to formulate and analyze the organoleptic and chemical characteristics of curuti cake fortified with sand sea cucumber flour. The treatment is the addition of 15 g, 20 g, and 25 g of sand sea cucumber flour to the curuti cake. The parameter tested is organoleptic characteristic including appearance, aroma, color, texture, and taste which is analyzed by using Kruskal-Wallis. The treatment with a significant effect is continued with Duncam advanced tes to see the difference in treatmen. chemical characteristic (moisture content, fat content, ash conten, protein content, carbohydrate content, and fiber content) is determined by using completely Randomized Design (CRD) and is analyzed by using ANOVA. The Duncam advanced test shows that the treatment of curuti cake formulation with different fortification of sand sea cucumber flour result in significantly different organoleptic characteristics, such as appearance, aroma, color, texture, and taste. The result of ANOVA test shows that the sand sea cucumber flour fortification treatment has an effect on the chemical characteristics of curuti cake ith the range of water content from 2.25 to 4.32%, ash content from 5.22 to 5.72%, fat content from 16.15 to 19.7%, protein content 15.51 to 22.72%, carabohydrate content from 49.34 to 58.49%, and fiber content from 0.14 to 0.30%. The best treatment, according to the panelists assessment, is the fortification of P2 sand sea cucumber flour for 20 grams which results in water content of 2.32%, protein content of 20.99%, ash content of 5.27%, fat content of 17.81%, carbohydrate content of 54.48%, and fiber content 0.16%.
Identifikasi Infeksi WSSV (White Spot Syndrome Virus) Pada Udang Vaname (Litopaneus vannamei) Dengan Metode PCR (Polimarace Chain Reaction) Di Kecamatan Wanggarasi Candra Perdana Abudi; Yuniarti Koniyo; Sutianto Pratama Suherman; Arafi Lamadi
Research Review: Jurnal Ilmiah Multidisiplin Vol. 2 No. 1 (2023): Research Review: Jurnal Ilmiah Multidisiplin (Februari 2023 - Juli 2023)
Publisher : Transbahasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54923/researchreview.v2i1.28

Abstract

This study aims to identify White Spot Syndrome Virus (WSSV) infection in vannamei shrimp ponds cultivated in Wanggarasi Sub-district, Pohuwato Regency, using the Polymerase Chain Reaction (PCR) test method. The method applies descriptive analysis method, observation method, and laboratory analysis. The results showed that after being detected by PCR from 4 sampling stations, stations 3 was detected positive (+) for moderate virus infection at stations 1, 2, and 4. The results of identification using the PCR (Polymerase Chain Reaction) method at the Fish Quarantine Station and Quality Assurance of Gorontalo Province, the white spot syndrome virus (WSSV) was not detected in vannamei shrimp, or negative (-) with clinical symtomps, namely; pale color, slow movement, leaning against the embankment, there is a light spot on the head, swimming on the surface.
Co-Authors Abudi, Candra Perdana Adi Wibowo Ahmad, Indra Gandhi Aldrianto B. Hunow Alfi Sahri R Baruadi Alvionita, Mita Amelya Mustamu Ansar Ansar Arafi Lamadi Arafik Lamadi Arif Maulana Abduh Bunajir Bunajir Candra Perdana Abudi Dini Alvateha Elu, Megawati Farha Musdalifa Tambulango Goma, Jean Hasim Hasim Heni Pujiastuti Hunow, Aldrianto B. Intan Tri Tiansih Nuna Ishak, Ristionita Jean Goma Juliana Juliana Juliana Juliana Lamadi, Arafi Lastris T. Molese Lukman Mile Luthfiana Aprilianita Sari Mahmud, Nurain M. Marjan, Rahmatiya Maspeke, Winarsi Megawati Elu Merdiyanti K Ali Moh Furqan M Dj Taiyeb Mulis Mulis Munira Munira Mustamu, Amelya Nabila Salsabila Umar Naipospos, Jogi Novika Aulia Nisa Thaib Nur Ain Mile Nur Awalia Nurain M. Mahmud Pasi, Sri Oktaviani Rahim Husain Rahmawaty Sahi Rarasrum Dyah Kasitowati Rieny Sulistijowati Ristionita Ishak Saharu, Moh. Afandi H Shindy Hamidah Manteu Siska Falentina Sri Oktaviani Pasi Sukti Nurman Ilham Sulastri Arsad Taiyeb, Moh Furqan M Dj Tuba, Yulianti Wila Rumina Nento Yainahu, Julfikri Yulianti Tuba Yuniarti Koniyo