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All Journal Jurnal Akuakultur Indonesia Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Acta Aquatica: Aquatic Sciences Journal Arwana: Jurnal Ilmiah Program Studi Perairan J.Pelastek Jurnal Sains Pertanian Aceh Journal of Community Engagement (AJCE)
Izwar, Akmal
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Analysis of the relationship between zoobenthos diversity, sediment characteristics, and mangrove density in the Fishery Port Areas of Bireuen Regency, Aceh Azhar, Rossy; Izwar, Akmal; Mustaqim, Andy; Nugrahawati, Anis
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica, Vol. 12: No. 2 (August, 2025)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v12i2.22442

Abstract

This study examines the relationship between zoobenthos diversity, sediment characteristics, and mangrove density in three fishery harbors in Bireuen District: PPI Peudada, PPI Jeumpa, and PPI Jangka. Data were collected using quadrat and line transects with purposive sampling. Peudada showed the highest zoobenthos diversity (H'=0.71) with low dominance (D=0.27) and medium sand substrate. Jeumpa and Jangka were dominated by tolerant species and coarse sand. True mangrove regeneration was more developed in Jeumpa and Jangka, while Peudada was dominated by non-mangrove vegetation. There is a strong relationship between sediment type, zoobenthos diversity, and mangrove structure. Fine sediments favored benthic diversity, while coarse sediments supported mangrove growth. The findings highlight the importance of integrated coastal ecosystem management to sustain ecological functions in fishery ports. Keywords: Bireuen; Coastal Ecosystem; Mangrove; Sediment; Zoobenthos
Dealkoholisasi Minuman Fermentasi Kopi Cherry Arabika (Coffea arabica) Melalui Metode Pemanasan Serta Pengaruhnya Terhadap Karakteristik Kimia Hakim, Syahirman; Irwansyah; Izwar, Akmal; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 1: February, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v9i1.3047

Abstract

Tujuan penelitian ini adalah 1) Menentukan pengaruh lama pemanasan melalui pemanasan terhadap karaketertik kimia minuman fermentasi kopi wine arabika (Kadar Alkohol, Total Padatan Terlarut dan Total Asam. 2) Menentukan lama pemanasan terbaik untuk mendapatkan produk minuman kopi wine rendah alkohol dengan varian rasa baru dan layak untuk dikonsumsi. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 4 taraf perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali, adapun perlakuanya sebagai berikut; P0= kontrol (tanpa pemanasan), P1= Lama pemanasan 15 menit, P2= Lama pemanasan 25 menit dan P3= Lama pemanasan 35 menit. Data karakteristik kimia yang diperoleh diolah menggunakan analisis keragaman ANOVA. Kriteria berbeda nyata yang digunakan pada penelitian ini adalah pada tingkat kepercayaan 95% (p<0,05). Analisis statistik dilakukan dengan menggunakan bantuan sofware SPSS 25. Hasil penelitian yang diperoleh menunjukan bahwa lama waktu pemanasan minuman fermentasi kopi cherry arabika berpengaruh nyata (p<0.05) terhadap kadar alkohol, total padatan terlarut dan total asam. Semakin lama waktu pemanasan maka dapat menurunkan kandungan kadar alkohol dan total asam serta meningkatkan nilai total padatan terlarut minuman fermentasi kopi cherry arabika.
Co-Authors AA Sudharmawan, AA Almaniar, Siska Anis Nugrahawati Asih Makarti Muktitama Asmaul Husna Baihaqi Baihaqi Batubara, Agung Setia Dani Pratama Putra Dwinda Pangentasari Eva Ayuzar Eva Ayuzar, Eva Hakim, Syahirman Ikram, Said Irfannur Irfannur Irfannur, Irfannur IRWANSYAH Irwansyah Irwansyah Muliani Muliani Muliani Muliani, Muliani Muliari Muliari Mustaqim, Andy Pratama Putra, Dani Radhi, M Rahma Mulyani Rahman Ramadani, Cut Putri Rizqia Rinaldi Rinaldi Rini Purnomowati Rossy Azhar Saleh Saleh, Saleh Santeri, Tiara Septi Hermalingga Solly Aryza Sri Nuryati Triayu Rahmadiah Yogie Zulni Pratama Yusrizal Akmal