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All Journal Jurnal Akuakultur Rawa Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences The Journal of Experimental Life Sciences (JELS) Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Majalah Ilmiah Bahari Jogja Journal of Aquaculture and Fish Health Journal of Marine and Coastal Science Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Fisheries & Marine
Endang Dewi Masithah
Department Of Marine, Faculty Of Fisheries And Marine, Universitas Airlangga
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Medicine & Pharmacology Neuroscience Transportation

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Journal : Journal of Marine and Coastal Science

 1 
The Effect of Different Commercial Probiotics on the Diversity and Density of Sea Water Plankton in the Experiment Tub Mizar Desrialdi; Boedi Setya Rahardja; Endang Dewi Masithah
Journal of Marine and Coastal Science Vol. 9 No. 1 (2020): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.1 KB) | DOI: 10.20473/jmcs.v9i1.20757

Abstract

The presence of plankton in pond ecosystems fluctuates. Phytoplankton needs nutrients to support their growth. The higher the nutrient content in the waters, the greater the abundance of phytoplankton. The increased abundance of phytoplankton will stimulate the growth of zooplankton. One of the causes of changes in ecosystems in waters is caused by water waste that comes from the rest of the feed and feces and in the form of ammonia or nitrite and nitrate. Water quality is a critical factor in the cultivation process. As a preventative measure, the decrease in water quality in waters is by giving probiotic bacteria. This study aims to obtain information about the effect of giving different commercial probiotics to the diversity and density of seawater plankton in the experimental bath. The method used in this research is descriptive method with a Completely Randomized Design (CRD) as an experimental design. The treatments used are different types of commercial probiotics, with as many as six replications. The main parameters observed were the diversity and density of seawater plankton in the experimental media. Supporting parameters observed were temperature, pH, dissolved oxygen, salinity, ammonia, and C / N and N / P ratio of water. Commercial probiotics are given every 7 days at a dose of 2 mg / l. The results showed that the treatment of different commercial probiotics resulted in differences in diversity, density and plankton dominance. The highest diversity index value (H ') obtained in probiotics A was 6.85 (moderate diversity), and dominance (C) was 0.96, meaning that there was dominant plankton, Chlorella sp. and Oscillatoria sp. whereas the highest plankton density was obtained in probiotics B at week 1 of 5.98x106 ind / ml.
Provision Study of Lactobacillus spp. and Barley Straw Against Dynamics of DO, pH and Plankton Abundance Silvi Hardiyana; Boedi Rahardja Setya Rahardja; EndangMasithah Dewi Masithah
Journal of Marine and Coastal Science Vol. 9 No. 1 (2020): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.042 KB) | DOI: 10.20473/jmcs.v9i1.20759

Abstract

Fish farming activities in recent years, many shows water quality conditions do not support fish life are maintained optimally and decreases the carrying capacity, one DO and pH parameters. As a remedial action is carried out either by probiotic bacteria One commonly used in the application of probiotics is Lactobacillus spp. Gram positive bacterium Lactobacillus spp. widely used as probiotics to improve the quality of air Penggunaan Lactobacillus spp. is expected to improve the quality of water that is accelerating the overhaul of organic material in the water and suppress harmful microorganisms that can affect the dynamics of DO, pH and increasing nutrient waters. Barley straw is a powdered extract of hay-producing H2O2 which serves to inhibit the growth of microalgae. The use of straw extract powder has become more common as an alternative method for controlling excessive algae growth by blocking and not get rid of it so that stabilization of the abundance of plankton in the water can be controlled well.To study the role of Lactobacillus spp. and barley straw in the management of organic matter and plankton abundance Giving a research study Lactobacillus spp. and barley straw to the dynamics of DO, pH and Abundance of Plankton.
Density Dynamics and Plankton Diversity in Pond with Different Bases at Faculty of Fisheries and Marine Education Pond Sukrismiati Sukrismiati; Endang Dewi Masithah; Sudarno Sudarno
Journal of Marine and Coastal Science Vol. 9 No. 3 (2020): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v9i3.22295

Abstract

The availability of plankton in the waters is influenced by nutrient content, and the waters physics-chemical conditions. The higher the nutrient content in a waters, the higher phytoplankton abundance in the waters will be.This research is conducted at faculty of fisheries and marine education pond Airlangga University. It is aimed to density dynamics and plankton diversity in pond with different bases. This research method uses survey method.The reseach results shows that the highest density in tarpaulin pond is located at point four on the first day that reaches 1,822,000 ind/l, The highest total density on the ground pools is got on first day on the first point of 245,000 ind/l.
Implementation of SSOP (Standard Sanitation Operating Procedure) in Freezing Process Cuttlefish (Sepia officinalis) in PT. Karya Mina Putra, Rembang, Central Java Erni Ristyanti; Endang Dewi Masithah
Journal of Marine and Coastal Science Vol. 10 No. 1 (2021): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v10i1.25603

Abstract

Quality deterioration is susceptible by marine products, so that proper handling and processing is needed to delay the  activity of pathogenic bacteria. The procedure of handling marine products must be done carefully and fulfill the SSOP requirements to minimize contamination products by eliminating or controling the factors that cause contamination from raw material until the products ready for distribution. Praktek Kerja Lapang was held in PT. Karya Mina Putra, Rembang, Central Java on December 23, 2019 to January 23, 2020. The method that used are descriptive method with data collection includes primary data and secondary data. The data is collected by observation, interview  and active participation. Some SSOP requirements in the cuttlefish freezing process at PT. Karya Mina Putra have been fulfilled although there are some obstacles in the application of personal hygiene and damage to the foot sink in several last times. These obstacles can cause contamination to the product and reduce the productivity of the food processing unit.
The Freezing Process of Red Snapper (Lutjanus malabaricus) with the Air Blast Freezing (ABF) Method at PT. Inti Luhur Fuja Abadi, Pasuruan, East Java Gabriel Zola Scriptura; endang dewi masithah
Journal of Marine and Coastal Science Vol. 10 No. 3 (2021): September
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v10i3.28126

Abstract

Fish is a protein source that is very potential and needed by humans. One of the fish that has a high enough nutrient content is Red Snapper (Lutjanus malabaricus). Snapper fish contains 92 kilocalories of energy, 20 grams of protein, 0 grams of carbohydrates, 0.7 grams of fat, 20 milligrams of calcium, 200 milligrams of phosphorus, and 1 milligram of iron. The high water content is one potential that must be considered because it is a good medium for microbial growth. Therefore efforts are needed to maintain the nutritional content, freshness, taste, and extend the shelf life through preservation, one of which is by freezing. The Air Blast Freezing method is one of the freezing methods that uses a combination of low temperatures which are temperatures of -35℃ to -40℃ by blowing cold air  quickly towards the product. This method has the advantage of one of which is relatively easy operation. The purpose of this field work practice is to know the process of freezing Red Snapper (Lutjanus malabaricus) with the Air Blast Freezing (ABF) method and the obstacles in the production of Red Snapper (Lutjanus malabaricus) using the Air Blast Freezing (ABF) method. The stages of the production process of Red Snapper (Lutjanus malabaricus) are the reception of raw materials, washing I, sorting, washing II, weighing, washing III, preparation, freezing with the Air Blast Freezing (ABF) method, glazing, packaging, storaging, stuffing. The freezing process with the Air Blast Freezing (ABF) method uses a temperature of -35℃ to -40℃ for 6-8 hours so that the plant can produce as much as 3 tons in one day. Obstacles to the freezing process at PT ILUFA are raw materials that contain parasites. Factors that influence the freezing process include raw materials during the reception and monitoring process during the freezing process in the ABF engine.
The Effect of Adding Cornstarch to The Chemical Characteristics of Green Mussel Paste Flavor Mila Ayu; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 11 No. 2 (2022): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i2.36159

Abstract

Green mussels is one of Indonesia's fisheries commodities that has a high export value. The high export activity of shellfish products will have an impact on the environment due to shell waste produced. Utilization of shell shell waste is a solution to overcome environmental pollution and can be in the form of diversification of food products that can be used as raw materials for food flavorings. Making a food flavor or natural flavor requires an emulsifier. One ingredient that can be used as an emulsifier is cornstarch. The purpose of this study was to determine the effect of adding cornstarch to the chemical characteristics of the green mussel paste flavor. This study used a Completely Randomized Design (CRD) consisting of 5 treatments with cornstarch concentration of 0%, 2.5%, 5%, 7.5%, and 10% with 4 replications. Protein and fat content are the main components of making flavors. The main parameters used in this study are flavor paste with emulsifier having proximate levels (protein, water content, and fat content) and supporting parameters are yield, VRS levels, water solubility, and pH levels. The results of this study indicate that the addition of gelatin has a significant effect (P <0.05) on the chemical characteristics of protein, fat, water content, yield, water solubility, VRS, and pH. Pasta flavor with a concentration of 10% has good levels of protein, fat, water content, yield value, water solubility , and VRS.  
Antibacterial Activity of Phyllophorus sp. Methanol Crude Extract on Vibrio alginolyticus and Vibrio harveyi Sapto Andriyono; Tatak Dwi Cahyono; Endang Dewi Masithah
Journal of Marine and Coastal Science Vol. 11 No. 3 (2022): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v11i3.37722

Abstract

Utilization of natural materials sourced from the sea is very promising. These natural ingredients can function as antibacterials that are useful in a number of fields. This study aims to explore the extract of sea cucumber Phylloporus sp. as an antibacterial agent for Vibrio alginoliticus and Vibrio harveyi. The diffusion method was carried out with three treatments of sea cucumber extract starting at doses of 500, 1000 and 1500 mg/L with three replications for each treatment. Positive control was antibiotic Chloramphenicol 100 mg/ml (0.01%) and negative control with dimethylsulfoxide (DMSO) 10%. The test results showed that sea cucumber extract was able to inhibit both types of bacteria, visible from the inhibition zone formed. In Vibrio alginoliticus bacteria, the average inhibition zone formed was 0.433 ± 0.0288. In bacteria, Vibrio harveyii was inhibited by sea cucumber extract with an average inhibition zone of 0.516 ± 0.104. Inhibition zone of sea cucumber extract Phylloporus sp. lower than Chloramphenicol which is a commercial antibacterial.
The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.) Saltsa Arinda Putri; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.37150

Abstract

Lead (Pb) is one of the pollutants in the aquatic environment that is often questioned because it has toxic and dangerous properties for aquatic biota and indirect impacts on humans who consume it. Lorjuk (Solen sp.) is one of the aquatic biotas that can accumulate lead in its body because it is a filter feeder. The levels of lead accumulated in the body of lorjuk can be reduced by immersion using a chelating agent, such as citric acid because can bind metals thereby freeing food from metal contamination such as lead. This study aimed to determine the effect of different soaking times with citric acid on the levels of lead (Pb) and determine the optimal soaking time to reduce the levels of lead (Pb) in lorjuk meat. This study used a Completely Randomized Design (CRD) which consisted of three treatments for soaking lorjuk meat (1.5 hours; 3 hours and 4.5 hours). The results showed that the duration of immersion in citric acid affected the levels of lead (Pb) in lorjuk meat. The best treatment is soaking for 4,5 hours because it could reduce the levels of lead with a percentage decrease of 14,38%, organoleptic values on appearance parameter 6,07 (whole, specific meat color, bright and clean); odor 7,40 (very fresh) and texture 7,07 (elastic, solid and compact), moisture content 78,25%; protein content 8,67%; lipid content 0,65% and ash content 0,61%.
The Effect of Adding Lindur Flour (Bruguiera gymnorrhiza) on Chemical Characteristic and Acceptability of Patin (Pangasius sp.) Basreng Zhenilla Mustika Berliana; Dewi Masithah, Endang; Nirmala, Dwitha
Journal of Marine and Coastal Science Vol. 13 No. 2 (2024): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i2.51323

Abstract

Fried fish balls (basreng) are a type of product modified through two processing processes, namely boiling and frying. Frying process can have an impact on health due to high oil absorption resulting in high fat content values. This can be overcome by providing low-fat ingredients, namely lindur fruit flour. Lindur fruit flour tends to have a high starch content, namely in the hydroxyl group. The presence of hydroxyl groups is able to bind the water content of the dough, thereby reducing water evaporation which can form product pores when frying. Binding water to the dough reduces excessive oil absorption in the product. This study was conducted to determine the effect of lindur flour (Bruguiera gymnorrhiza) on chemical characteristic and acceptability of patin (Pangasius sp.). The treatment used in this study was the addition of 0%, 5%, 10%, dan 15% lindur fruit flour in the fish basreng. The parameters in this study are proximate content test and organoleptic test. The results showed that the addition of lindur fruit flour (Bruguiera gymnorrhiza) made a significant difference in the resulting basreng products. Patin basreng was the addition of 5% lindur fruit flour (Bruguiera gymnorrhiza) is the best patin basreng by the nutrient content and dan is the most preferred treatment by the panelis. Patin basreng was the addition of 5% lindur fruit flour (Bruguiera gymnorrhiza) has nutritional component 44,91% water; 1,78% ash; 8,27% protein; 8,11% fat; and 36,92% carbohydrate.
Concentrations Fermentation of Rice Bran Addition of Lemuru Fish Oil Toward Fecundity and Production Offspring Moina macrocopa Amilaningrum, Diadara; Shofy Mubarak, Ahmad; Dewi Masithah, Endang
Journal of Marine and Coastal Science Vol. 13 No. 1 (2024): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v13i1.52547

Abstract

Moina macrocopa is a natural food that has the potential for freshwater fish seeds, because of its high nutritional value, easy to digest and has a fast, fast breeding, and has a size that is in accordance with the fish's mouth opening. Problems in the use of M. macrocopa as natural food are constrained by the availability of M. macrocopa both from nature and from cultivation. Population density in M. macrocopa cultivation varies due to different quality of food used. The needs of M. macrocopa as natural food can be met if the quality and quantity of feed used optimally support population growth. This study aims to determine the effect of lemuru fish oil concentration in bran suspension fermentation on fecundity and offspring production of M. macrocopa. This study used a completely randomized design (CRD) consisting of five treatments three replications, namely: control treatment (0 mg/L lemuru fish oil, 100 gram bran), P1 (4 mg/L lemuru fish oil, 100 gram bran), P2 (lemuru fish oil 5 mg/L, 100 gram bran ), P3 (lemuru fish oil 6 mg/L, 100 gram bran), P4 (7 mg/L lemuru fish oil, 100 grams), and P5 (8 mg/L lemuru fish oil, 100 gram bran ).The parameters observed were fecundity and child production per parent and water quality. Data analysis used the Analysis of Variance test followed by Duncan's multiple test. The results showed that the cultivation of M. macrocopa using different bran suspension feed with supplemented lemuru fish oil affected the fecundity and production of children per M. macrocopa parent. The concentration of lemuru fish oil of 6 mg/L in the feed resulted in a fecundity of 24,00±2,00 eggs/parent and child production is 20,33±1,52 ind/parent.
Co-Authors A. Shofy Mubarak Abdillah, Annur Ahadi Abdul Manan Agustono - Amilaningrum, Diadara Aondohemba Samuel Nege Bagus Rizki Novianto Bambang Budi Sasmito Boedi Setya Rahardja Diana Meritasari Dwitha Nirmala Eka Saputra Eka Saputra Erni Ristyanti Faricha Risma Nurani Gabriel Zola Scriptura Gesang Maulana Dwi Katmoko Gunanti Mahasri Hasna Kamilia Heru Pramono Junaidi Khotib Khilyatun Nisak Lailatul Lutfiyah, Lailatul Laksmi Sulmartiwi Luthfiana Aprilianita Sari Maftuch Maftuch Maulida Rosa Umainana Mila Ayu Mizar Desrialdi Mochamad Rendy Sety0 Budi Mohammad Faizal Ulkhaq Mohd Hanafi Idris Muhammad Arief Muhammad Sholihul Abid Nabilla Anggi Juliyanto Nova Ariesma Nuansa Adharia Ningrum Nur Choiriyah Nurita Wahyuni Pipin Suciati Prayogo Prayogo Pursetyo, Kustiawan tri Rr. Febrina Anggraini Putri Rr. Juni Triastuti Saltsa Arinda Putri Sapto Andriyono Setiawati Sigit Silvi Hardiyana Sri Subekti Suciyono, Suciyono Sudarno Sudarno Sudarno, Sudarno Sukrismiati Sukrismiati Tatak Dwi Cahyono Tegar Putra Purnayudha Tjahjaningsih, Wahju Tri Nadya Olyvia Kerin Hardianie Wahju Thajaningsih Win Darmanto Wiwie Soemarjati Yenny Risjani Yudi Cahyoko Yurika Dwi Octaviana Zein, Alfian Zhenilla Mustika Berliana