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Hubungan Panjang Berat dan Ukuran Layak Tangkap Ikan Nilem (Osteochilus waandersii) Hasil Tangkapan Bagan Tancap di Danau Kerinci Afisal, Getra Risliandi; Filawati, Filawati; Handoko, Heru
Jurnal Ilmu Perairan (Aquatic Science) Vol. 12 No. 1 (2024): Maret
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Danau Kerinci merupakan salah satu wilayah kabupaten di Indonesia untuk kawasan minapolitan perairan umum daratan. Aktivitas nelayan di danau Kerinci dilakukan di siang dan malam hari menggunakan alat tangkap bagan tancap yang beroperasi di siang dan malam hari. Tujuan penelitian ini adalah untuk mengetahui hubungan panjang berat dan ukuran layak tangkap ikan nilem (Osteochilus waandersii) hasil tangkapan bagan tancap di Danau Kerinci. Penelitian ini dilakukan di Danau Kerinci pada tanggal 03 Juli - 03 Agustus 2022. Metode yang digunakan dalam penelitian ini adalah metode survei. Penetapan responden penelitian berdasarkan teknik random sampling yang mana dari dari jumlah nelayan hanya diambil 10% dari total nelayan di desa Koto Petai dan desa Pulau Tengah selama 16 kali penangkapan. Peubah yang diamati dalam penelitian ini adalah komposisi hasil tangkapan, ukuran selang kelas ikan, hubungan panjang berat, dan ukuran layak tangkap ikan nilem. Hasil penelitian alat tangkap bagan dengan komposisi yaitu ikan nilem (26%), nila (32%), dan barau (42%). hasil tangkapan nilem yang tertangkap berjumlah 191 ekor, nilem, yaitu 12,19 cm dengan berat rata-rata 20,00 g, selang kelas panjang nilem dengan hasil tangkapan terbanyak terdapat pada ukuran kelas 13,0-14,2 cm sebanyak 57 ekor, dan yang terendah berada pada ukuran 11,7-12,9 cm sebanyak 16 ekor, dan hasil analisa hubungan panjang berat didapatkan nilai b sebesar 2,79. Disimpulkan bahwa hubungan panjang berat ikan nilem yang tertangkap menggunakan bagan tancap dan tangkul yang berjumlah 191 ekor bersifat allometrik negatif (2,79) menunjukkan bahwa nilai b<3, artinya pertumbuhan panjang tubuh lebih cepat dari pada pertumbuhan berat tubuh. Presentase ukuran layak tangkap ikan nilem sebanyak 74,35% dan tidak layak tangkap sebanyak 25,65%.

Komposisi Hasil Tangkapan Jaring Insang Millenium 3 Inchi dan 4 Inchi di Perairan Perikanan Kuala Tungkal Kabupaten Tanjung Jabung Barat: Catch Composition of 3-Inch And 4-Inch Millennium Gill Nets In The Fishery Waters of Kuala Tungkal, West Tanjung Jabung Regency Handoko, Heru; Afriani , Afriani; Agustin, Maysy
Biospecies Vol. 16 No. 1 (2023): Januari 2023
Publisher : Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biospecies.v16i1.20966

This study aims to determine the composition of catches using 3-inch and 4-inch Millennium gill net fishing gear at Kuala Tungkal Beach Fishing Port, Tanjung Jabung Barat Regency. This research was conducted in June - July 2021. The method used is the survey method. The materials in this study are 3-inch and 4-inch Millennium gill net fishing gear, fish catches and scales. by direct observation and conducting interviews with fishermen using 3-inch and 4-inch millennium gill nets. Data collection was carried out for 16 times (days) of fishing. The variables observed in this study were the main catches in the form of composition, number (tails), weight (kg), number per-type, and weight per-type of catches and water conditions (temperature and depth) data analysis was carried out using the t-test. The results showed that the catch of 3-inch Millennium gill nets was higher than 4 inches with a significant effect (P>0.05) on the catch in Kuala Tungkal Waters, West Tanjung Jabung Regency. Composition of 3-inch and 4-inch gill nets (number and weight) the number of catches of 3-inch Millennium gill nets is gulamah fish weighing 1520 kg with a percentage of 21.59% and weighing 317 kg with a percentage of 22.59%. for 4-inch mesh size the most catch of mackerel weighing 1015 kg with a percentage of 21.60%, weighing 201 kg of mackerel with a percentage of 20.62%. on the catch of 3-inch and 4-inch millennium gill nets. Based on the results of the study it can be concluded that there are differences in the catch of 3-inch gill nets higher than 4-inch gill nets both in number and weight of catches. Keywods: Millennium gillnet gear, Composition, Catch Size, Catch Weight Â Abstrak Penelitian ini bertujuan untuk mengetahui komposisi hasil tangkapan dengan menggunakan alat tangkap jaring insang Millennium 3 inchi dan 4 inchi di Pelabuhan Perikanan Pantai Kuala Tungkal Kabupaten Tanjung Jabung Barat. Penelitian ini dilaksanakan pada bulan Juni â€“ Juli 2021. Metode yang digunakan adalah metode survey. Materi dalam penelitian ini adalah alat tangkap Jaring insang Millennium 3 inchi dan 4 inchi, ikan hasil tangkapan dan timbangan. dengan pengamatan langsung dan melakukan wawancara kepada nelayan pengguna jaring insang millennium 3 inchi dan 4 inchi. Pengambilan data dilakukan selama 16 kali (hari) penangkapan. Peubah yang diamati dalam penelitian ini hasil tangkapan utama berupa komposisi, jumlah (ekor), berat (kg), jumlah per-jenis, dan berat per-jenis hasil tangkapan serta kondisi perairan ( suhu dan kedalaman) analisis data dilakukan menggunakan uji-t. Hasil penelitian menunjukan bahwa hasil tangkapan jaring insang Millennium 3 inchi lebih tinggi dibanding 4 inchi berpengaruh nyata (P>0,05) terhadap hasil tangakapan di Perairan Kuala Tungkal Kabupaten Tanjung Jabung Barat. Komposisi jaring insang 3 inchi dan 4 inchi (jumlah dan berat) jumlah tangkapan jaring insang Millennium 3 inchi adalah ikan gulamah seberat 1520 kg dengan presentase 21,59% dan berat 317 kg dengan presentase 22,59%. untuk ukuran mata jaring 4 inchi tangkapan terbanyak ikan tenggiri seberat 1015 kg dengan persentase 21,60%, berat ikan tenggiri 201 kg dengan persentase 20.62%. terhadap hasil tangkapan jaring insang millennium 3 inchi dan 4 inchi. Bedasarkan hasil penelitian dapat disimpulkan bahwa adanya perbedaan hasil tangkapan jaring insang 3 inchi lebih tinggi dibanding dengan jaring insang 4 inchi baik dari jumlah maupun berat tangkapan. Kata Kunci: Alat tangkap Jaring insang millennium, Komposisi, jumlah Tangkapan, Berat Tangkapan.

Komposisi Hasil Tangkapan Alat Tangkap Gillnet Di Perairan Kuala Jambi Latif , M. Abdul; Handoko, Heru; Ramadan, Fauzan
Ilmu Perairan (Aquatic Science) Vol. 10 No. 3 (2022): oktober
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Tujuan dari penelitian ini adalah untuk mengetahui komposisi hasil tangkapan alat tangkap gillnet di Perairan Kuala Jambi. Penelitian ini dilaksanakan pada tanggal 9 mei sampai 11 juni 2022. Pengambilan data berupa hasil tangkapan ikan menggunakan 2 buah gillnet ukuran mata jaring 2 inchi selama 32 kali trip. Hasil penelitian menunjukkan hasil tanngkapan ikan yang diperoleh adalah ikan Senangin, Ikan Gukamah, ikan Beliak Mata, Ikan Lomek, Ikan Lidah, da ikan Buntal. Kesimpulan penelitian ini adalah jumlah terbanyak hasil tangkapan beliak mata, sedangkan ikan yang paling sedikit adalah ikan Buntal.

Efficiency of Protein Use and Performance of Broiler Chickens Fed Corncob Fermented with EM4 (Effective Microorganisms 4) Nelwida, Nelwida; Ramadhan, Syahru; Berliana, Berliana; Handoko, Heru; Nurhayati, Nurhayati
Jurnal Agripet Vol 25, No 1 (2025): Volume 25, No. 1, April 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i1.42216

This study aimed to evaluate the use of fermented corncob flour as a substitute for rice bran in broiler chicken rations and its effects on protein efficiency ratio and broiler performance. Conducted at the Farm and Laboratory of the Faculty of Animal Science, University of Jambi, the study tested four treatments on 200 broiler chicks using a Completely Randomized Design (CRD) with five replications. The treatments included 0%, 4%, 8%, and 12% fermented corncob flour as a substitute for rice bran. Key variables observed were feed intake, body weight gain, feed conversion ratio, and protein efficiency ratio. Results indicated that the inclusion of fermented corncob flour significantly (P0.05) improved feed intake, protein intake, protein efficiency ratio, and feed conversion ratio, with no significant impact (P0.05) on body weight gain up to a 12% inclusion level. The optimal feed conversion was observed at the 8% substitution level. In conclusion, corncob flour fermented with EM4 can replace up to 12% of rice bran in broiler rations without negatively affecting performance, providing a viable alternative for poultry feed formulation.

Kualitas Fisik Daging Paha Ayam Broiler Yang Direndam Dalam Cairan Fermentasi Kubis (Brassica Oleracea Var.Capitata) Selama Penyimpanan Suhu Dingin (±5°C) Afriani; Ariska, Cahyani Desi; Handoko, Heru
Jurnal Ilmu Peternakan Indonesia Vol. 2 No. 3 (2025): JIPENA - Oktober
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v2i3.825

Broiler chicken meat is one of the most widely consumed sources of animal protein due to its affordable price, favorable taste, and high nutritional value. However, this type of meat is highly perishable because of microbial activity, which shortens its shelf life. To address this issue, simple preservation methods are required to extend storage while maintaining meat quality. One potential method is cold storage combined with natural preservatives, such as cabbage fermentation liquid, which contains antimicrobial compounds produced by lactic acid bacteria.This study aimed to evaluate the effect of cold storage duration (±5°C) on the physical quality of broiler chicken thigh meat soaked in cabbage fermentation liquid. A total of 10 broiler chickens were used, and the experiment employed a completely randomized design with four treatments and five replications. The parameters observed were pH value, water-holding capacity, and cooking loss. The results revealed that storage duration had a highly significant effect (P<0.01) on all parameters. The pH remained stable until day 4 but increased significantly on day 6. Water-holding capacity increased with longer storage, while cooking loss decreased. All values were still within the normal range. In conclusion, up to six days of cold storage with cabbage fermentation liquid is effective in extending shelf life while preserving the physical quality of broiler chicken meat.

PENGARUH UKURAN MATA PANCING TAJUR TERHADAP HASIL TANGKAPAN DI SUNGAI SEBAPO DESA NAGASARI KECAMATAN MESTONG KABUPATEN MUARO JAMBI Rahmawati, Nadia Ayu; Handoko, Heru; Raguati, Raguati
Mantis Journal of Fisheries Vol. 1 No. 01 (2024): Agustus 2024
Publisher : Department of Fisheries, Animal Science Faculty, Universitas Jambi.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/mjf.v1i01.31441

Penelitian ini bertujuan untuk mengetahui pengaruh ukuran mata pancing terhadap hasil tangkapan di sungai Sebapo Desa Nagasari Kecamatan Mestong Kabupaten Muaro Jambi. Penelitian ini dilaksanakan pada tanggal 02 November - 22 November 2022. Metode penelitian yang digunakan adalah metode eksperimental fishing dengan 6 perlakuan mata pancing yang nomor berbeda (3, 5, 7, 9, 11, 13) dan 10 kelompok (jumlah hari penelitian). Masing-masing ukuran mata pancing menggunakan 5 unit alat tangkap dengan jarak antar alat tangkap sejauh 2 meter. Umpan yang digunakan adalah umpan cacing tanah dengan berat 0,8 gram. Peralatan yang digunakan adalah batang bambu, mata pancing, pH meter, termometer, tali senar, plastik, baskom, ember, timbangan, penggaris, alat tulis dan kamera (Handphone). Data yang di peroleh kemudian di analisis menggunakan uji ANOVA. Hasil analisis menunjukkan bahwa perlakuan ukuran mata pancing berpengaruh nyata (P<0,05) terhadap hasil tangkapan ikan gabus (Channa striata) dan ikan betok (Annabas testudineus). Ukuran mata pancing juga berpengaruh nyata (P<0,05) terhadap bobot dan panjang hasil tangkapan ikan gabus (Channa striata) dan ikan betok (Annabas testudineus). Pengukuran parameter lingkungan menunjukkan suhu berkisar 28,2-30,2oC dengan pH berkisar 6,3-7,9. Kesimpulan dari penelitian ini adalah penggunaan mata pancing yang berbeda pada penangkapan menggunakan pancing tajur di peroleh dua jenis hasil tangkapan yaitu ikan gabus (Channa striata) dan betok (Annabas testudineus). Hasil tangkapan yang terbanyak adalah ikan gabus. Ukuran mata pancing yang digunakan mempengaruhi hasil tangkapan. Kata Kunci: mata pancing, hasil tangkapan, pancing tajur

Pelatihan Produksi Nugget Berbasis Daging Ayam Kampung pada Kelompok Peternak Ayam di Desa Sidelego-Merangin Azis, Abdul; Afriani, Afriani; Lukman, Haris; Nelwida, Nelwida; Berliana, Berliana; Nurhayati, Nurhayati; Muthalib, R A; Depison, Depison; Alwi, Yun; Insulistyowati, Anie; Handoko, Heru
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 15, No 3 (2024): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v15i3.17088

The recognition of processing chicken nuggets by the group of farmers in Sidelego village is an alternative to increase added value from the use of meat from the old chicken. This community service aims to increase the knowledge and skills of the farmers in Sidelego village utilizing chicken meat as a chicken nugget product. The community service activity involved 20 participants from a farmer's group in Sidelego village. The procedure for this activity is designed in 4 stages, including the preparation, training, demonstration, and evaluation of the activity. The farmers' first evaluation showed that most had consumed chicken nuggets; however, they had never tried to make chicken nugget products. The farmers' response to this activity was perfect, and they actively participated in the delivery of training materials and the practice of making chicken nuggets. The evaluation at the end of the activity, most of the participants (80-90%) were able to understand the materials of the training, and they could make chicken nugget products with a high level of acquisition. About 70% of participants with a moderate acquisition level could design modified nugget products with various kinds or variants, such as nuggets with additional ingredients, such as various types of vegetables or tempeh. Based on the preference test, most of the participants gave an assessment of chicken nugget products in the range of preference levels from the moderate to like a category on the color (80.00%), aroma (80%), taste (70.00%) and texture (80%). It was concluded that most participants (80-90%) understood the process of producing chicken nuggets. The chicken nuggets product can be received very well with the preference level in all categories (color, aroma, taste, and texture).

Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables Nurhayati, Nurhayati; Parwati, Meisy Rian; Khotimah, Khusnul; Handoko, Heru; Nelwida, Nelwida; Berliana, Berliana
Jurnal Agripet Vol 24, No 2 (2024): Volume 24, No. 2, October 2024
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i2.31117

This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference.

Pengaruh Penambahan Campuran Tepung Daun Glodokan Tiang (Polyalthia longifolia) Dan Tepung Bawang Putih (Allium sativum) Pada Ransum Terhadap Bobot Karkas Ayam Broiler Azman, Antonny; Sumadja, Wiwaha Anas; Handoko, Heru
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 1 (2021): Mei 2021
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini dilaksanakan di Fapet Farm Fakultas Peternakan Universitas Jambi dimulai pada tanggal 16 Desember 2020 sampai dengan 20 Januari 2021 Materi yang digunakan pada penelitian ini yaitu 200 ekor anak ayam broiler strain Lohman MB 202 umur 1 hari (DOC). Bahan pakan yang digunakan adalah Jagung, Dedak, bungkil Kedelai, tepung Ikan, Mineral mix, Premix, tepung daun Glodokan tiang dan tepung bawang putih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Kandang yang digunakan sebanyak 20 unit kandang, dimana setiap unit diisi dengan 10 ekor ayam broiler. Perlakuan yang akan diberikan yaitu : P1 = Ransum basal, P2 = Ransum basal + 2% Tepung Bawang Putih, P3 = Ransum basal + 2% Tepung daun Glodokan Tiang, P4 = Ransum basal + 2% campuran tepung daun Glodokan Tiang dan tepung Bawang Putih Perbandingan antara tepung daun Glodokan Tiang dan tepung Bawang Putih yaitu ( 3 : 1 ). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap konsumsi ransum, bobot potong, bobot karkas mutlak, dan bobot karkas relatif. Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa penggunaan tepung bawang putih, tepung daun Glodokan tiang dan campuran tepung daun Glodokan tiang dan bawang putih pada ransum ayam broiler belum mampu meningkatkan konsumsi ransum, bobot potong, bobot karkas mutlak dan bobot karkas relatif. Kata kunci : tepung bawang putih, tepung Glodokan tiang, broiler, karkas

Pengaruh Penambahan Campuran Daun Glodokan Tiang(Polyalthia Longifolia) Dan Bawang Putih (Allium Sativum) Dalam Ransumterhadap Organ Dalam Dan Panjang Usus Halus Broiler Perdana, Affrian; Filawati, Filawati; Handoko, Heru; Sumadja, Wiwaha Anas
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 25 No 1 (2022): Mei 2022
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan campuran daun glodokan tiang (Polyalthia longifolia) dan bawang putih (Allium sativum) dalam ransum terhadap organ dalam dan panjang usus halus broiler.Materi yang digunakan yaitu 200 ekor DOC strain Lohman MB 202. Perlakuan yang diberikan yaitu P1= Ransum Basal, P2= Ransum Basal+ 2% tepung bawang putih (Allium sativum), P3= Ransum Basal+ 2% tepung daun glodokan tiang (Polyalthia longifolia), dan P4= Ransum Basal+ 2% campuran tepung daun glodokan tiang (Polyalthia longifolia) dan tepung bawang putih (Allium sativum) (3:1). Rancangan yang digunakan yaitu Rancangan Acak Lengkap dilanjutkan dengan Uji Jarak Berganda Duncan. Peubah yang diamati meliputi konsumsi ransum, bobot hidup, bobothati relatif,bobot jantung relatif, bobot pankreas relatif dan panjang usus halus.Hasil penelitian menunjukkan bahwa penambahan campuran daun glodokan tiang (Polyalthia longifolia) dan bawang putih (Allium sativum) dalam ransum tidak menunjukkan pengaruh yang nyata (P>0,05) terhadap konsumsi ransum, bobot hidup, bobot hati relatif, bobot jantung relatif dan bobot pankreas relatif tetapi menunjukkan pengaruh nyata (P<0,05) terhadap panjang usus halus.Berdasarkan hasil penelitian disimpulkan bahwa penambahan campuran daun glodokan tiang dan bawang putih kedalam ransum tidak meningkatkan bobot organ dalam namun campuran 3:1 dapat meningkatkan panjang usus halus ayam broiler.

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