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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Mina Sains Community Empowerment Bioscientist : Jurnal Ilmiah Biologi Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
Cecilia Eny Indriastuti
Program Studi Teknologi Produksi Dan Manajemen Perikanan Budidaya, Sekolah Vokasi, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Immunology & microbiology Public Health Social Sciences Veterinary

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TEKNIS PRODUKSI PEMBENIHAN DAN PENDEDERAN IKAN LEMON ALGAE EATER Gyrinocheilus aymoneiri DI ADE’S FISH FARM, KABUPATEN BOGOR, JAWA BARAT: Technical Production Of Lemon Algae Eater Gyrinocheilus aymoneiri Hatchery And Nursery In Ade’s Fish Farm, Bogor Regency, West Java Cecilia Eny Indriastuti; M. Ramadhani Prigunawan
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 10 No. 2 (2020): Jurnal Sains Terapan, Volume 10 Nomor 2, Tahun 2020
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (704.468 KB) | DOI: 10.29244/jstsv.10.2.14-29

Abstract

ABSTRACTLemon fish Algae Eater is one of the aquarium fish which is well-known as Algae Eater. The Lemon Algae Eater is placed in a pond measuring 2 m x 3 m x 0.8 m, with a water height of 50 cm. For optimum health, feed the Algae Eater with Feng Li pellets by having a restricted feeding method or this can also be limited to 5% from the brood fish weight. The semi-natural hatchery of Lemon fish Algae Eater is needed. An aquarium (100cm x 60 cm x 50 cm) with a water height of 30 cm is needed for the hatchery of Lemon fish Algae Eater eggs. The average fecundity of Lemon fish Algae Eater eggs produced in 1 spawning can reache up to 84 742 eggs with the average of Fertilization Rate is 79%, the Hatching Rate is 83%, and the Survival Rate is 74%. The Lemon Algae Eater eggs will hatch in 10-12 hours. Fish nursery of lemon fish algae eater is used pond measures 3 m x 2 m x 1.5 m. The freshly hatched larvae are harvested at the age of 30 days and 45 days with a size of 1.2-1.5 cm/fish and 2.5-3 cm/fish. ABSTRAKLemon algae eater merupakan salah satu ikan aquarium yang dikenal sebagai pemakan alga. Pemeliharaan ikan lemon algae eater dilakukan pada bak beton yang berukuran 2 m x 3 m x 0.8 m, dengan tinggi air 50 cm. Pakan yang diberikan berupa pelet feng li dengan metode pemberian pakan restricted atau metode dibatasi dengan 5% dari bobot induk. Pemijahaan induk ikan lemon algae eater dilakukan secara semi alami. Wadah penetasan telur ikan lemon algae eater menggunakan akuarium ukuran 100 cm x 60 cm x 50 cm dengan tinggi air 30 cm. Rata-rata fekunditas telur ikan lemon algae eater yang dihasilkan dalam 1 kali pemijahan mencapai 84 742 butir telur dengan memiliki nilai rata-rata Fertilization Rate sebesar 79%, Hatching Rate sebesar 83%, dan Survival Rate sebesar 74%. Telor ikan lemon algae eater akan menetas dalam waktu 10-12 jam. Kegiatan pendederan ikan lemon algae eater menggunakan wadah bak beton yang berukuran 3 m x 2 m x 1.5 m. Benih yang dipanen berumur 30 hari dan 45 hari dengan ukuran 1.2 -1.5 cm/ekor dan 2.5 - 3 cm/ekor.
EVALUASI PENANGANAN CACING SUTERA Tubifex sp. DALAM MENINGKATKAN KINERJA PEMBENIHAN IKAN Andri Hendriana; Dian Eka Ramadhani; Cecilia Eny Indriastuti; Andri Iskandar; Nabilla Putri Endrassanto; Muhammad Fajar Rejcky
JURNAL MINA SAINS Vol. 8 No. 1 (2022): JURNAL MINA SAINS
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jmss.v8i1.5467

Abstract

Kendala dalam cacing sutera yaitu penanganan yang masih belum optimal sehingga ketersediaan untuk kegiatan pembenihan terhambat. Untuk itu perlu penanganan yang efisien, efektif dan ramah lingkungan Penelitian ini bertujuan untuk mendapatkan metode penanganan cacing sutera yang terbaik untuk menunjang kinerja pembenihan ikan. Penelitian dilakukan di Laboratorium Lapang Perikanan Sekolah Vokasi IPB. Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan 3 ulangan yang terdiri dari perlakuan dan penanganan cacing sutera. Penelitian perlakuan cacing terdiri dari 6 perlakuan yaitu A (cacing dengan plastik packing tertutup), B (cacing dengan plastik packing tertutup dan diberi oksigen 1:2), C (cacing dengan plastik packing tertutup dan ditambah air 2 cm), D (cacing dengan plastik packing tertutup ditambahkan air 2 cm dan oksigen 1:2), E (cacing dengan plastik packing tertutup dan ditambahkan es batu di dalam plastik), dan F (cacing dengan plastik packing tertutup dan ditambahkan es batu di luar plastik). Sedangkan penelitian penanganan cacing sutera terdiri dari 4 perlakuan yaitu G (penanganan cacing di wadah terbuka dan diberi air), H (penanganan cacing di wadah terbuka dan diberi aliran air sedikit), I (penanganan cacing di wadah terbuka dan ditambah air 2 cm), dan J (penanganan cacing di wadah terbuka diberi air 2 cm dan aerasi). Hasil penelitian perlakuan dan penanganan cacing sutera menunjukkan bahwa perlakuan D dan J menghasilkan biomassa rata-rata cacing 19,70±0,46 g dan 19,77±0,21 g. Sedangkan nilai SR tertinggi sebesar 98,67±2,31% dan 98,83±1,04%. Nilai terendah rata-rata biomassa pada perlakuan A sebesar 0,77±0,68 g dan 4,13±0,42 g sedangkan SR terendah sebesar 3,83±3,40% dan 20,67±2,08%. Nilai kualitas air parameter suhu sebesar 26,5-27,6°C dan nilai pH berkisar 7,7-8,0 pada semua perlakuan penelitian. Nilai kualitas air tersebut masih dalam standar untuk cacing sutera.  Hasil penelitian menunjukkan bahwa penelitian pada perlakuan D dan penelitian penanganan perlakuan J untuk cacing sutera merupakan perlakuan terbaik dibandingkan perlakuan lainnya.
Uji Penerimaan Konsumen terhadap Mutu Organoleptik Petis Ikan Situbondo dengan Metode Uji Kesukaan Dewi Sarastani; Ima Kusumanti; Cecilia Eny Indriastuti
Bioscientist : Jurnal Ilmiah Biologi Vol 11, No 1 (2023): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i1.6984

Abstract

Fish paste is a local product which is a source of income for coastal communities in Situbondo Regency. Production of fish paste is still dominated by household business scale. In addition to paying attention to chemical and microbiological quality, it is necessary to pay attention to sensory quality to meet the quality and food safety requirementsof the paste. Even, organoleptic quality greatly determines consumer acceptance to buy products. This study aims to determine consumer acceptance of the organoleptic quality of four types of fish paste products produced by producers A, B, C, and D in Situbondo Regency. Testing on consumer acceptance is carried out by sensory testing using the hedonic test method. The sensory parameters tested included: color, aroma, taste, aftertaste, and overall acceptance of the paste. There are 9 hedonic scales used in this test, namely very dislike (1), really dislike (2), dislike (3), rather dislike (4), neutral (5), rather like (6), likes (7), likes very much (8), and likes very extremely (9). The numerical scale (1-9) is processed using ANOVA and Duncan's test. The results showed that the organoleptic quality of the four types of fish paste was rated somewhat neutral (5) to rather like (6). Among the four products, the fish paste D (5.84) and B (5.75) that are most accepted by consumers with characteristics: dark brown paste, the aroma of spices and fish are smelt, the savory taste is felt, the fishy aftertaste doesn't linger in the mouth, and the texture is homogeneous-elastic-soft. While the petis made by producer A got a preference value of 4.92 (ordinary) and the petis made by producer B with a preference value of 5.17 (ordinary).
APLIKASI HIDROGEN PEROKSIDA DI SEDIMEN TERHADAP KUALITAS AIR DAN PERTUMBUHAN UDANG VANAME Litopenaeus vannamei Wiyoto Wiyoto; Satrio Yudha Wisesa; Wida Lesmanawati; Muarif Muarif; Andri Iskandar; Andri Hendriana; Cecilia Eny Indriastuti; Muhammad Arif Mulya; Dian Eka Ramadhani; Ima Kusumanti; Amalia Putri Firdausi; Dudi Lesmana
JURNAL MINA SAINS Vol. 9 No. 1 (2023): Jurnal Mina Sains
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jmss.v9i1.8138

Abstract

Pond bottom sediment conditions influence shrimp culture. As benthic organisms, shrimp are mainly on the surface of the pond bottom, so cultivation preparations related to improving sediment quality are essential. Pond bottom practice, such as drying, liming, and fertilizing, is common. However, in bottom pond conditions where total drying cannot be carried out, other treatments are needed, such as the addition of hydrogen peroxide. The purpose of this study was to determine the effect of adding hydrogen peroxide in pond sediments on the performance of shrimp growth and water quality. The study was conducted with five doses of hydrogen peroxide (0.25 mL, 0.5 mL, 1 mL, 2 mL) mixed with 350 g of pond soil sediment. Ten shrimps with an average weight of 0,27±0,03 g were put into the rearing container, which had been given pond bottom sediment according to the treatment. The results showed that the 2 mL hydrogen peroxide treatment gave the best results on the growth rate and average weight of Pacific whiteleg shrimp at the end of rearing. Water quality such as pH value, dissolved oxygen, and temperature were not significantly different between treatments. Hydrogen peroxide treatment can improve shrimp growth performance without affecting water quality during rearing.
Sosialisasi Potensi Bisnis Ikan Nila (Oreochromis niloticus) di Desa Nagrak, Kabupaten Cisaat, Sukabumi Ima Kusumanti; Amalia Putri Firdausi; Dian Eka Ramadhani; Cecilia Eny Indriastuti
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.2.154-163

Abstract

Tilapia cultivation in Nagrak Village has been practiced for a long time as one of the community's sources of income. The aquaculture business is still carried out traditionally such as the use of ground ponds, feeding management that relies on natural feed, packaging that is not in accordance with standards, and fish marketing that only uses the direct selling technique (word of mouth). The obstacles faced by partners are limited knowledge on utilizing the potential of tilapia cultivation and processing, as well as the lack of planning and strategies of product marketing. This community service activity aims to provide insight into the potential for tilapia business development, introduce processed small tilapia fish called crispy baby fish as a healthy snack with economic value, and explain the description of business analysis, good packaging techniques, and online marketing. This activity was carried out with a socialization method or presentation of material to the Family Welfare Empowerment (PKK) group of 35 people. The material presented were introduction to tilapia farming, the business potential of crispy tilapia snacks, an overview of business analysis, and online marketing strategies. The conclusion obtained from community service activities in Nagrak Village is needed for training activities to increase community knowledge and skills on developing the potential of the tilapia business.
Improving the quality and safety of fish paste through education and implementation of CPPOB in Situbondo Regency Cecilia Eny Indriastuti; Dewi Sarastani; Ima Kusumanti; Tetty Barunawati Siagian; Brigitta Indah Permata
Community Empowerment Vol 9 No 2 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10719

Abstract

One of the major challenges in maintaining the quality of food products at the micro, small, and medium enterprise (MSME) scale today is meeting food safety standards. Food safety encompasses the entire process from preparing raw materials to production and reaching consumers. However, some MSME players still lack an understanding of food quality and safety standards, which can directly impact product quality and safety. The aim of the community service activities is to gather data and provide an understanding of food safety knowledge. Methods used include data collection, education, focus group discussions (FGD), as well as pre-test and post-test evaluations of members of the Panarukan MSME group in Wringinanom Village, Panarukan District, Situbondo Regency, East Java. The results of this community service activity include data on the business scale, with the majority being micro businesses, as well as an 11.11% increase in food safety knowledge.
Co-Authors Andri Iskandar Brigitta Indah Permata Dewi Sarastani Dian Eka Ramadhani Firdausi, Amalia Putri Hendriana, Andri Ima Kusumanti Iskandar, Andri Lesmana, Dudi M. Ramadhani Prigunawan Muarif Muarif Muhammad Arif Mulya Muhammad Fajar Rejcky Nabilla Putri Endrassanto Satrio Yudha Wisesa Siagian, Tetty Barunawati Wida Lesmanawati Wiyoto Wiyoto