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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Kelautan : Indonesian Journal of Marine Science and Technology MONSU'ANI TANO Jurnal Pengabdian Masyarakat JE (Journal of Empowerment) KAUDERNI JURNAL SAINS DAN TEKNOLOGI PERIKANAN (JIKAN)
Salanggon, Alismi M
Sekolah TInggi Perikanan Dan Kelautan Palu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Immunology & microbiology Medicine & Pharmacology Physics Social Sciences

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ANALISIS FAKTOR LINGKUNGAN INTERNAL DAN EKSTERNAL PENGEMBANGAN USAHA IKAN SIDAT (ANGUILLA SP.) DI KOTA PALU Salanggon, Alismi M; Laapo, Alimudin; Tantu, Fadly Y
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

This study aims to analyzed Internal Factor Evaluation, External Factor Evaluation, SWOT and Grand Strategy Matrices. The results showed that the strengths of eel business development in Palu were experience in the eel business, regular customers and suppliers as well strategic business location. The weaknesses were that the collectors/traders/middlemen don?t yet know how to grow out glass eels and captive breeding is not yet possible, business management is still family-oriented and production capacity is still limited. Opportunity factors for eel business development in Palu were high market demand (domestic and foreign), eel resources are still abundant and eel prices remain high. While threat factors were weaknesses in legislation/regulation on eels, environmentally damaging capture methods, and changes in climate that affect the availability of eels. The strategy for eel business development in Palu City was in quadrant I, which is a Strength-Opportunity (S-O) or aggressive strategy
STRUKTUR POPULASI REKRUT KARANG HERMATIFIK PADA METODE FISH HOME DI TELUK PALU Salanggon, Alismi M; Finarti, Finarti
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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The goals of this research were to study the characteristics of coral recruits on Fish Home artificial reef modules at two sites with different environmental characteristics (habitat condition, physical and chemical water quality). The research was carried out from July to September 2016 at Mamboro Suburb in Palu Bay and Lero Village in Donggala District. Data were collected using SCUBA via a systematic random sampling method. Coral recruits were identified and community composition indices of abundance, distribution, diversity, evenness and dominance calculated. Water quality parameters were conducive to coral growth. The artificial substrate (fish homes) enabled coral settlement. Corals recruited mostly onto the outer walls of the fish homes, and were evenly distributed. At the Lero site, 683 colonies were counted, comprising 11 Families and 33 Genera, at Mamboro 563 colonies comprised 13 Families and 31 Genera. Dispersal patterns of the dominant group, no dominant species, average diversity and evenness.
ALT BAKTERI DAN KAPANG MIE BASAH DAGING CUMI CUMI DENGAN LAMA PENYIMPANAN BERBEDA Salanggon, Alismi M; Hanifah, Hanifah; Tanod, Wendy Alexander; Hermawan, Roni
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Mie basah merupakan mie mentah yang direbus terlebih dahulu dengan air mendidih sebelum dipasarkan. Saat ini, mie basah yang beredar di masyarakat memiliki kandungan gizi karbohidrat yang tinggi sedangkan kandungan protein dan mineral masih rendah. Oleh karena itu, penambahan mutu gizi dari mie basah dengan cara menfortifikasi mie dengan bahan lain seperti cumi cumi. Cumi cumi selain dagingnya yang mudah dicerna, juga memiliki kandungan asam amino esensial dan kaya akan mineral seperti fosfor dan kalsium yang berfungsi untuk pertumbuhan dan pembentukan tulang. Oleh karena itu, penambahan cumi cumi perlu dilakukan guna untuk meningkatkan mutu gizi dari mie. Umumnya mie basah yang beredar di pasaran hanya mampu bertahan selama ±2-3 hari pada suhu ruang. Sedangkan cumi cumi mengandung kadar air yang cukup tinggi. Kadar air yang cukup tinggi pada suatu bahan pangan, dapat memicu tumbuhnya mikroorganisme. Tujuan penelitian ini dilakukan untuk mengetahui ALT bakteri dan ALT kapang mie basah daging cumi cumi pada lama penyimpanan yang berbeda. Penelitian ini menggunakan 4 (empat) perlakuan dan ulangan sebanyak 3 kali yaitu lama penyimpanan 24, 48, 72, dan 96 jam. Hasil yang diperoleh ALT bakteri , ALT kapang dan pH pada mie basah dapat bertahan pada 48 jam pada suhu ruang sedangkan ALT bakteri, kapang dan pH pada 72 jam mie dikatakan rusak karena sudah melewati batas SNI ALT bakteri sebesar 1 x 106koloni/g dan ALT kapang sebesar 1,0 x 104koloni/g.
Co-Authors . Muslihudin . Soemarno Abigail Moore Adel, Yeldi S Alimudin Laapo Anita Treisya Aristawati Aristawati, Anita Treisya Daduk Setyohadi Deddy Wahyudi Deddy Wahyudi Dewanto, Didit Kustantio Didit Kustantio Dewanto Eka Aji Pramita Endang Y. Herawati Fadly Y Tantu Finarti Finarti Finarti, Finarti hanifah hanifah Mohamad Akbar Mohamad Akbar, Mohamad Mohamad Syahril Mohammad Akbar, Mohammad Mubin Mubin Mubin, Mubin Muliadin, Muliadin Pramita, Eka Aji Renol Renol Renol, Renol Roni Hermawan Roni Hermawan, Roni Samliok Ndobe Syahril, Mohamad Ula, Radhiyatul Wendy Alexander Tanod Yeldi S Adel