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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Proceeding Applied Business and Engineering Conference
Nur Audina
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THE PREDICTION POTENTIAL AREAS of CATCHING CAKALANG (Katsuwonus pelamis) BASED on CHLOROPHYLL-a DISTRIBUTION USING SATELLITE IMAGE NPP VIIRS IN WEST SUMATRA WATERS Nur Audina; Usman '; Syaifuddin '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The purpose of this studywas to determine the potential area for catchingcakalang (Katsuwonuspelamis) based on the distribution of chlorophyll-a satellite image of the NPP VIIRS in West Sumatra Waters by 2013. The methods used in this study are a survey method and spatial analysis. The results of this studysuggest that the location of the fishing ground cakalang by 2013 is at position 00 25 ' 48 " N – 50 34 ' 48" S and 950 25 ' 23 " E-1000 57 ' E. Distribution of chlorophyll-a who analyzed satellite images of NPP VIIRS between 0.13-0.26 mg/m3 whereas maximum CPUE as much as 0,1875 kg/trip in April. Correlation between chlorophyll-a and CPUE have strong relationship i.e. 0.60 while the influence of these variables both 36% among other factors. The resulting regression equation both of these variables showed that the increasing chlorophyll-a caused the decline of the CPUE.Keywords: Chlorophyll-A, Satelite Imagery, NPP VIIRS ,Katsuwonus pelamis
RANCANG BANGUN OVEN PENGASAPAN IKAN DENGAN MENGOPTIMALKAN SEBARAN PANAS Pardi, Pardi; Septi Ayu A; Nur Audina
ABEC Indonesia Vol. 11 (2023): 11th Applied Business and Engineering Conference
Publisher : Politeknik Negeri Bengkalis

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One of the marine resources that needs to be developed is fish. In certain seasons the catch of fishermen is very abundant. Therefore it is necessary to have technology in processing fish caught by fishermen or cultivated fish. In this study, a fish processing tool was created by smoking. In smoking fish so that it is fit for consumption, it must comply with applicable standards, one of which is the Indonesian National Standard (SNI). The smoked fish oven has a length of 85 cm, a width of 45 cm and a height of 140 cm using stainless steel material. The process of making the oven is carried out using a shielded metal arc welding process using the added material E 316. The smoked fish oven is made using skilled personnel and supervision is carried out starting from reading drawings, marking on the material, cutting and assembling processes. Deformation handling is very necessary in the welding process to get a good construction shape.
Co-Authors Pardi Pardi, Pardi Septi Ayu A Syaifuddin ' Usman '