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All Journal Jurnal Pasir Laut Journal of Marine Research Canrea Journal: Food Technology, Nutritions, and Culinary Journal
David Nugroho
Program Studi Ilmu Kelautan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Dipenogoro
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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Stimulasi Fission Reproduksi Aseksual Teripang Holothuria atra dan Teripang Holothuria impatiens Nugroho, David; Hartati, Retno; Suprijanto, Jusup
977-2407769
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.813 KB) | DOI: 10.14710/jmr.v1i2.2033

Abstract

Natural production of sea cucumbers in decline, it is because of overfishing and use without any attempt for cultivation. There are several ways for the provision of seeds, one with a reproduction. Sea cucumbers can reproduce sexually and asexually. Sexual reproduction involves the sea cucumber sperm and egg cells, and that asexual reproduction through fission technique. Fission is the process of cleavage of the specimen the anterior, middle and posterior to the sea cucumber. The third part will grow into new individuals after each specimen was able to grow the missing part. The research was conducted on April-June 2012 at Bandengan, Jepara with the aim of analyzing the ability of the sea cucumber Holothuria fission reproduction impatiens and Holothuria atra and observe individual performance and survival of fission results from the fission through the stimulation of 1, 2, and 3 fission plane in sea cucumber Holothuria atra and Holothuria impatiens for the supply of seed. The method used was field experimental research. The results of this research showed stimulation of fission with 1 fission plane is faster than 2 fission plane and 3 fission plane. H. atra to fission faster than H. impatiens. On the stimulation of 2 fission plane, the anterior fission faster than the middle or posterior. The results of regeneration of the species H. impatiens are not able to regenerate. The posterior regenerate faster than the anterior and middle. The posterior regenerate faster than the anterior and middle. In general, sea cucumbers which were going through the stimulation of fission stage, wound closure phase, the stage of regeneration, which in turn will form the mouth and anus on the part of the divide.
Tingkat Sensitivitas Ekosistem Terumbu Karang oleh Buangan Limbah Tambak Udang (Litopenaeus vannamei) di Pesisir Pantai Legon Boyo, Karimunjawa Nugroho, David; Afiati, Norma; Purnomo, Pujiono Wahyu; Ayuningrum, Diah; Jati, Oktavianto Eko
Jurnal Pasir Laut Vol 8, No 2 (2024): September
Publisher : Master Program of Aquatic Resources Management, Department of Aquatic Resources, Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpl.2024.65553

Abstract

Ekosistem karang dan pesisir Pulau Karimunjawa berpotensi terdampak akibat buangan limbah budidaya udang (Litopenaeus vannamei). Setidaknya telah tercatat sejak 2017 hingga Maret 2023 terdapat 33 titik lokasi, terdiri dari 238 petak tambak dengan total luasan sekitar 42 hektare. Penelitian ini bertujuan menghitung tingkat sensitivitas terumbu karang dan mengidentifikasi dampak yang ditimbulkan oleh kegiatan budidaya tambak udang terhadap ekosistem karang di Pantai Legon Boyo, Kepulauan Karimunjawa. Penelitian ini menggunakan metode eksploratif meliputi: teknik pengumpulan data karang menggunakan metode underwater photo transect (UPT), teknik purposive sampling untuk pengumpulan data kualitas perairan dan teknik pengolahan data citra satelit. Data yang digunakan dalam penelitian ini adalah data primer dan sekunder. Data primer yang dimaksud adalah data ekosistem terumbu karang dan kualitas perairan di lokasi penelitian. Data sekunder meliputi status perlindungan kawasan, kelimpahan ikan dan data kualitas perairan. Sumber data sekunder diperoleh dari hasil penelitian terdahulu yang sesuai dengan topik bahasan dalam penelitian serta publikasi dari instansi terkait. Parameter dalam memperkirakan tingkat sensitivitas karang (S) antara lain: persentase tutupan, tipe pertumbuhan terumbu karang, kerapatan karang, kelandaian, status perlindungan, keberadaan spesies dilindungi dan kelimpahan ikan. Pengolahan data terumbu karang menggunakan software CPCe. Hasil perhitungan tingkat sensitivitas karang sebesar 3,14 yang mengindikasikan status sensitivitas tingkat sedang serta dampak kegiatan limbah buangan budidaya belum berdampak langsung terhadap ekosistem terumbu karang.
Tumpeng: Cultural, historical, and nutritional analysis of Indonesia’s traditional rice dish Surya, Reggie; Nurfatimah, Ratna Palupi; Nugroho, David; Tedjakusuma, Felicia
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1375

Abstract

Tumpeng, a traditional Indonesian ceremonial dish characterized by its distinctive conical shape, accompanied by an array of side dishes. Tumpeng holds significant cultural, philosophical, and nutritional value within Indonesian society. Despite its prominence in Indonesian culinary traditions, there exists a notable gap in comprehensive literature addressing the multifaceted aspects of tumpeng. This review aims to fill this gap by providing a comprehensive examination of tumpeng, encompassing its historical evolution, philosophical underpinnings, varieties, and nutritional attributes. The historical evolution of tumpeng is rooted in ancient Hinduism in Indonesia which has evolved and adapted, reflecting the dynamic interplay between culture, religion, and tradition in Indonesian society. Philosophically, tumpeng embodies the concepts of gratitude, harmony, and community. It serves as a means of expressing gratitude to the divine and fostering communal unity through shared meals and ceremonies. Additionally, tumpeng holds symbolic significance in various cultural rituals and celebrations, reflecting the interconnectedness between spirituality, tradition, and everyday life. The review also explores the 15 varieties of tumpeng, ranging from traditional ceremonial dishes to modern adaptations for special occasions. Each variation of tumpeng carries its own unique cultural significance and culinary characteristics, highlighting the diversity of Indonesian cuisine and culinary traditions. Furthermore, a nutritional analysis reveals the potential health benefits of tumpeng, with its balanced combination of staple foods, proteins, vegetables, and other nutritious ingredients. Tumpeng offers a rich source of essential nutrients, contributing to overall health and well-being when consumed as part of a balanced diet.
Co-Authors Diah Ayuningrum, Diah Jusup Suprijanto Norma Afiati Nurfatimah, Ratna Palupi Oktavianto Eko Jati Pujiono Wahyu Purnomo Retno Hartati Surya, Reggie Tedjakusuma, Felicia