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All Journal BULETIN OSEANOGRAFI MARINA Jurnal Akuntansi AKUNESA International Journal of Education Jurnal Al-Ijtimaiyyah Terampil : Jurnal Pendidikan dan Pembelajaran Dasar JFMR (Journal of Fisheries and Marine Research) FOKUS: Jurnal Kajian Keislaman dan Kemasyarakatan Acta Aquatica: Aquatic Sciences Journal Arabiyatuna : Jurnal Bahasa Arab el-Ibtidaiy: Journal of Primary Education Ijaz Arabi Journal of Arabic Learning SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Edukasi Islami: Jurnal Pendidikan Islam Jurnal DISPROTEK Jurnal Basicedu INTERNATIONAL JOURNAL OF NURSING AND MIDWIFERY SCIENCE (IJNMS) Journal of Physical Education and Sports JURNAL Al-AZHAR INDONESIA SERI HUMANIORA PHILOSOPHICA Jurnal Bahasa, Sastra, dan Budaya Jurnal Ilmiah Cendekia Eksakta Amalee: Indonesian Journal of Community Research & Engagement Applied Research and Smart Technology (ARSTech) Jurnal Administrasi Pendidikan Islam Journal of Arabic Literature (Jali) Jurnal Kependidikan Islam Kode : Jurnal Bahasa Jurnal Basicedu Journal of Language and Literature Studies Jurnal Pembelajaran Bahasa dan Sastra
Arif Mustofa
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Journal : Jurnal DISPROTEK

 1 
PENAMBAHAN FERMENTASI TEPUNG BIJI TURI PADA PAKAN BUATAN TERHADAP PERTUMBUHAN DAN SURVIVAL RATE BENIH IKAN GURAME (Osphronemus gouramy Lac.) Riza, Andi Nor; Kursistiyanto, Nurcahyo; Setiyowati, Desti; Mustofa, Arif
Jurnal Disprotek Vol 15, No 2 (2024)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34001/jdpt.v15i2.7006

Abstract

Ikan gurame adalah komoditas budidaya ikan air tawar dengan pertumbuhan lambat namun bernilai ekonomis tinggi. Pakan merupakan faktor utama yang menentukan pertumbuhan dan daya tahan ikan terhadap penyakit. Inovasi dalam pakan diperlukan untuk meningkatkan pertumbuhan ikan gurame, salah satunya dengan penambahan tepung biji turi yang difermentasi. Biji turi adalah bahan baku lokal yang kaya protein (36,21%) dan Vitamin B2 (Riboflavin), yang baik untuk kesehatan saluran pencernaan dan antioksidan. Namun, biji turi mengandung serat kasar tinggi (12,54%). Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi tepung biji turi pada pakan buatan terhadap pertumbuhan dan sintasan ikan gurame serta dosis optimal yang ditambahkan. Benih ikan gurame dengan bobot rata-rata 4 g dan padat tebar 1 ekor/l air digunakan dalam rancangan acak lengkap dengan 4 perlakuan dan 3 ulangan, yaitu perlakuan A kontrol (0 g/1000 g pakan), B (10 g/1000 g pakan), C (20 g/1000 g pakan), dan D (30 g/1000 g pakan). Hasil penelitian menunjukan penambahan fermentasi tepung biji turi pada pakan buatan berpengaruh terhadap pertumbuhan mutlak, laju pertumbuhan relatif (RGR), rasio konversi pakan (FCR), efisiensi pemanfaatan pakan (EPP) benih ikan gurame. Dosis optimal fermentasi tepung biji turi adalah 30g/kg (Perlakuan D) dalam pakan buatan mampu menghasilkan pertumbuhan mutlak 46,05 g, laju pertumbuhan relatif (RGR) 4,45 %, rasio konversi pakan (FCR) 1,75, efisiensi pemanfaatan pakan (EPP) 63,22 % dan tingkat kelulushidupan (SR) 100%. EFFECTS OF FERMENTED TURI SEED MEAL SUPPLEMENTATION ON GROWTH AND SURVIVAL RATES OF GOURAMI FRY (Osphronemus gouramy Lac.)Gourami fish is a freshwater aquaculture commodity with slow growth but high economic value. Feed is the main factor determining the growth and disease resistance of the fish. Innovation in feed is necessary to improve the growth of gourami, one of which is by adding fermented turi seed flour. Turi seeds are a local raw material rich in protein (36.21%) and Vitamin B2 (Riboflavin), which are beneficial for digestive health and act as antioxidants. However, turi seeds contain high crude fiber (12.54%). This study aims to determine the effect of fermented turi seed flour in artificial feed on the growth and survival rate of gourami and to identify the optimal dosage to be added. Gourami fry with an average weight of 4 g and a stocking density of 1 fish/liter of water were used in a completely randomized design with 4 treatments and 3 replications: treatment A (control, 0 g/1000 g feed), B (10 g/1000 g feed), C (20 g/1000 g feed), and D (30 g/1000 g feed). The results showed that the addition of fermented turi seed flour to artificial feed affected the absolute growth, relative growth rate (RGR), feed conversion ratio (FCR), and feed utilization efficiency (EPP) of gourami fry. The optimal dosage of fermented turi seed flour was 30 g/kg (Treatment D) in artificial feed, which resulted in an absolute growth of 46.05 g, a relative growth rate (RGR) of 4.45%, a feed conversion ratio (FCR) of 1.75, feed utilization efficiency (EPP) of 63.22%, and a survival rate (SR) of 100%.
KUALITAS PERAIRAN PANTAI SERIBU RANTING JEPARA Setiyowati, Desti; Mustofa, Arif
Jurnal Disprotek Vol 15, No 1 (2024)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34001/jdpt.v15i1.5970

Abstract

WATER QUALITY OF JEPARA'S SERIBU RANTING BEACHSeribu Ranting Beach is located between two river estuaries. These two river estuaries are a source of sediment that enters coastal waters. These sediments can cause shallowing of coastal waters, which can disrupt the marine ecosystem, so Seribu Ranting Beach has a high potential for pollution. This research aims to determine the condition of water quality at Seribu Ranting Beach. This research was carried out in October 2023 in the waters of Seribu Ranting Beach. The research method used is descriptive exploratory. The data collection point is divided into 3 stations. Water quality data was collected, namely pH, temperature, salinity and dissolved oxygen using multimeter parameters, turbidity using a turbidity meter, depth and brightness using a Secchi disk, and current speed using a probe ball. The results of this research are physical parameters consisting of water temperature ranging from 31.3 - 35.8 °C, current speed ranging from 0.03 - 0.04 m/s, depth ranging from 0.6 - 0.7 m, brightness ranging from between 0.15 – 0.30 m and turbidity ranging from 35 – 55 NTU. Chemical parameters consist of pH ranging from 6.98 – 7.77, salinity ranging from 25 – 30 ‰ and DO ranging from 5.7 – 9.3 mg/L. The water quality of Seribu Ranting Beach meets marine water quality standards and is classified as adequate conditions for the survival of organisms or marine biota based on Government Regulation of the Republic of Indonesia Number 22 of 2021, namely the parameters of temperature, pH, salinity and dissolved oxygen. Meanwhile, depth, brightness and turbidity do not meet the quality standards for marine aquatic organisms.Pantai Seribu Ranting terletak di antara dua muara sungai. Kedua muara sungai ini menjadi sumber sedimen yang masuk ke perairan pantai. Sedimen-sedimen tersebut dapat menyebabkan pendangkalan perairan pantai, yang dapat mengganggu ekosistem laut, sehingga Pantai Seribu Ranting memiliki potensi pencemaran yang tinggi. Penelitian ini bertujuan untuk mengetahui kondisi kualitas perairan di Pantai Seribu Ranting. Penelitian ini dilaksanakan pada bulan Oktober 2023 di wilayah perairan Pantai Seribu Ranting. Metode penelitian yang digunakan yaitu deskriptif eksploratif. Titik pengambilan data dibagi menjadi 3 stasiun. Pengambilan data kualitas air yaitu pH, suhu, salinitas dan oksigen terlarut menggunakan multicheker parameter, kekeruhan menggunakan turbidity meter, kedalaman dan kecerahan menggunakan secchi disk, dan kecepatan arus menggunakan bola duga. Hasil dari penelitian ini yaitu parameter fisika terdiri suhu air berkisar antara 31,3 – 35,8 °C, kecepatan arus berkisar 0,03 – 0,04 m/s, kedalaman berkisar antara 0,6 – 0,7 m, kecerahan berkisar antara 0,15 – 0,30 m dan kekeruhan berkisar antara 35 – 55 NTU.  Parameter kimia terdiri dari pH berkisar antara 6,98 – 7,77, salinitas berkisar antara 25 – 30 ‰ dan DO berkisar 5,7 – 9,3 mg/L. Kualitas perairan Pantai Seribu Ranting yang memenuhi standar baku mutu perairan laut dan tergolong pada kondisi yang tercukupi untuk kelangsungan hidup organisme atau biota perairan laut berdasarkan Peraturan Pemerintah Republik Indonesia Nomor 22 Tahun 2021 adalah pada parameter suhu, pH, salinitas, dan oksigen terlarut. Sedangkan kedalaman, kecerahan dan kekeruhan tidak memenuhi standar baku mutu biota perairan laut.
RANCANG BANGUN SISTEM KONTROL DAN MONITOR PRODUKSI GARAM MENGGUNAKAN INTERNET OF THINGS Prihatmoko, Dias; Mustofa, Arif; Faidlon, Ahmad; Arifin, Zaenal
Jurnal Disprotek Vol 15, No 1 (2024)
Publisher : Universitas Islam Nahdlatul Ulama Jepara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34001/jdpt.v15i1.5895

Abstract

DESIGNING A SALT PRODUCTION CONTROL AND MONITOR SYSTEM USING INTERNET OF THINGSSalt is a part of the national strategic commodity whose position is no less important compared to other basic needs. Currently, the national salt demand balance is 4.5 million tonnes. Salt farmers, so far, still use conventional and traditional methods, the salting process using a measuring instrument in the form of a salt baume hydrometer with a range of 0 – 35 manually. This results in farmers having to measure at all times at the salt pond location. Therefore, it is necessary to have a tool that can control and monitor salt content values. By using this tool, the process of monitoring salt content values can run quickly, effectively and efficiently. This research uses a WiFi-based ESP8266 microcontroller, salt content sensors and temperature and humidity sensors. Salt content sensors are placed in old water and salt tables, while temperature and humidity sensors are placed in salt storage locations. The sensor reads data on salt levels, temperature and humidity which is then sent to the microcontroller so that the information can then be monitored at any time by salt farmers. The results of this research, the control and monitoring system for salt production using the internet of things has been successfully tested and obtained good results, it can monitor and control salt production, the main ones are salt content, temperature and humidity, the average error percentage is 2, 8% when measuring the salt content of old water, and 3 percent when measuring the salt content on a salt table. Meanwhile, in the control system, the fan is turned on according to the setting, namely above 30 degrees Celsius, the fan will turn on, then the conditions in the salt storage room can run at optimal temperature so as to minimize the decrease in salt levels during storage.Garam merupakan salah satu bagian dari komoditas strategis nasional yang posisinya tidak kalah penting jika dibanding dengan kebutuhan pokok lainnya, saat ini neraca kebutuhan garam nasional sebesar 4,5 juta Ton. Para petani garam, selama ini masih menggunakan cara konvensional dan tradisional, proses penggaraman menggunakan alat ukur berupa hydrometer baume garam dengan range 0 – 35 secara manual. Hal ini mengakibatkan para petani harus mengukur setiap saat ke lokasi tambak garam. Oleh karena itu perlu adanya alat yang dapat mengontrol dan memonitor nilai kadar garam, Dengan pengggunaan alat tersebut maka proses pemantauan nilai kadar garam dapat berjalan secara cepat, efektif, dan efisien. Penelitian ini menggunakan mikrokontroller ESP8266 berbasis wifi, sensor kadar garam serta sensor suhu dan kelembaban. Sensor kadar garam ditempatkan di air tua dan meja penggaraman, sedangkan sensor suhu dan kelembaban di tempatkan di lokasi penyimpanan garam. Sensor membaca data kadar garam, suhu dan kelembaban kemudian dikirim ke mikrokontroller untuk selanjutnya informasi dapat dipantau setiap saat oleh petani garam. Hasil penelitian ini, sistem control dan monitoring produksi garam dengan menggunakan internet of things ini telah berhasil di uji coba dan mendapatkan hasil yang baik, dapat memonitor dan control produksi garam utamanya adalah kadar garam, suhu dan kelembaban, rata-rata prosentase error sebesar 2,8 % saat mengukur kadar garam air tua, dan sebesar 3 persen saat mengukur kadar garam di meja penggaraman. Sedangkan sistem control nya, kipas menyala sesuai dengan pengaturan yaitu diatas 30 derajat celcius maka kipas akan menyala, selanjutnya kondisi ruang penyimpanan garam dapat berjalan pada suhu optimal sehingga dapat meminimalisir penurunan kadar garam selama penyimpanan.
Co-Authors Abdullah Zainur Rauf Agoes Hendriyanto Agus Eko Sujianto Ahmadnia, Javad Akhmad Pandhu Wijaya, Akhmad Pandhu Azis, Muhamad Fahmi Azzahra, Arina Zakiah Bakti Sutopo Binti Maunah Daniel Happy Putra Decky Rochmanto, Decky Desti Setiyowati Dias Prihatmoko Dzulfikar, M. Faidlon, Ahmad Fajrin, Ajeng Lilananda Faz, Najma Tsuroyya Gufron Gufron, Gufron Halimi, Halimi Kunarso Kunarso Latifa, Milfa Lilik Maslukah Luky Mudiarti, Luky Mabrur Syah, Mabrur Marsaoly, Osnawati Marwanto Marwanto, Marwanto Masrokan, Prim Mhd Muzakki Moh. Zawawi, Moh. Muama, Avisena Perdana Putra Muhammad Hasyim, Muhammad Muhammad Zainuri Munjiah, Ma’rifatul Munjiah, Ma’rifatul Mustofa, Rifki Naseer, Jamal Abdun Nur Kholis Nurcahyo Kursistiyanto Nuryanto Nuryanto Oktia Woro Kasmini Handayani Patoni, Achmad Prastiwi, Suci Rahmawati, Tria Bayu Rarasat, Indah Riza, Andi Nor Rohman, Farid Abdur Santosa, Sedya Sarwido Sarwido, Sarwido Setiawan, Mufid Indra Sri Mulyo Bondan Respati Sulastri Marapil Surur, Misbahus Sya’bana, Azka Tandiyo Rahayu Triyanto, Untung Urip Tisngati Wulandari, Hesty Prasetya Yunianto, Teguh Zaenal Arifin