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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Ilmu Kelautan Kepulauan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdi Insani
Rovina Andriani
Program Studi Budidaya Perairan Universitas Khairun
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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Utilization of Different Probiotics on Growth and Survival Rate of Blacktail Zebra fish (Dascyllus melanurus) Fatma Muchdar; Juharni Juharni; Rovina Andriani
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.222-231

Abstract

Blacktail Zebra fish (Dascyllus melanurus) is more caught the sea by fishermen. There are several limitations which are lower growth and feet effisincy trought the natural  habitat. Hence, an optimal feed combination is consideret  to be provided during fish rearing to increase their growth.  One of ideas was to use probiotic, which is bacteria that are able to decompose organic materials to change toxic compounds is valauable matter  to the environment. For instance, ammonia and nitrite can be converted into free ammonium. The additional in an artificial feed is exfected to gain aquaculture activities. The study was conducted for 56 days from August to October 2019 in Wetlab Kastela  FPK of Khairun University. Experiment  and four treatments were applied using Filling Randomized Design (RAL). The result shows that different additional probiotic effected the growth and survival rate of Blacktail zebra fish. The highest was found in probio7 15 ml/kg feed,  which gave 0,88g of total growth’; and the lowest was 0,27g which was found in the treatment A ((control)/ Water quality was checked  weekly and in normal condition for the growth of the growth of blacktail zebra fish.
Condition of Coral Fish on Maitara Island, Kota Tidore Kepulauan Syahnul Sardi Titaheluw; Armain Naim; Aisyah Bafagih; Rovina Andriani
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.%p

Abstract

Maitara Island has enormous natural resource potential to be developed as a tourist destination. One of the very potential is the Coral Reef ecosystem. This study aims to see the condition of reef fish on Maitara Island based on the Ecological Index. The study was carried out in June - July 2020. Data collection for reef fish using the Visual Method Census method included three (3) roles of fish, namely the role of major fish, indicators and targets. Data analysis in the form of Abundance, Diversity and Dominance. The results showed that the three roles of fish with a total of 86 species from 9 families. Major fish as many as 51 species consisting of families Pomacentridae (9 species), Caesoinidae (1 species), scaridae (2 species) and Labridae (7 species). The role of indicator fish is 15 species with 1 family (Chaetodontidae), and the role of target fish is 20 species consisting of 4 families (Serranidae, Siganudae, Latjunidae and Acanhuridae). The ecological index (Abundant, Diversity and Dominance) of reef fish at the study site is very low, which indicates high pressure on coral reefs and causes loss of ecological function and resilience. Utilization of coral reefs that do not pay attention to sustainability, such as taking coral reefs, haphazardly anchoring ships and bombing carried out decades ago directly impacted reef fish at the research site, where the abundance of fish at the observation station was at a value of 0.03 ind/ m2 and the diversity index does not exceed 0.5 ind/m2. The damage to the coral reefs of Maitara Island is mostly caused by anthropogenic activities, so that rehabilitation efforts must be carried out immediately to restore the condition of reef fish and protect the existence of Maitara Island from the threat of abrasion.
Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves Angela Wulansari; Eka Kusuma Dewi; Rovina Andriani; Hamidin Rasulu
Agrikan: Jurnal Agribisnis Perikanan Vol 15, No 1 (2022): SI: The Turning Point
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.15.1.76-83

Abstract

Ptilophora pinnatifida is a red algae that can be found in wild around Indonesia’s ocean. It is a potential raw material for artificial nori. The addition of Moringa oleifera leaves is needed to give green color similar to commercial nori. The aim of this study was produced artificial nori from Ptilophora pinnatifida and Moringa oleifera. This study was an experimental study with variation of Moringa oleifera concentration as the factor. There was three different concentrations of Moringa oleifera (4%, 6%, 8%). Artificial nori was tested for proximate analysis, antioxidant IC50 activity analysis, and Hedonic rating test. The result showed artificial nori had higher water, ash, carbohidrate, and crude fiber content than commercial nori. The protein and fat content of artificial nori were lower than commercial nori. Hedonic test result showed the color, texture, taste, and smell of artificial nori were slighly liked by the panelists. Artificial nori had low antioxidant activity compare to the standard Vitamin C, but artificial nori with 8% addition of Moringa oleifera had higher antioxidant activity than commercial nori. The best artificial nori which had the closest characteristics with commercial nori was artificial nori made from Ptilophora pinnatifida with 8% addition of Moringa oleifera.
Kelimpahan plankton pada budidaya udang vaname (Litopenaeusvannamei) dengan kepadatan berbeda di tambak lahan pasir Gamal M Samadan; Supyan Supyan; Rovina Andriani; Juharni Juharni
Jurnal Ilmu Kelautan Kepulauan Vol 3, No 2 (2020): Jurnal Ilmu Kelautan Kepulauan
Publisher : Fakultas Perikanan dan Kelautan. Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jikk.v3i2.2588

Abstract

Penelitian ini bertujuan mengestimasi kelimpahan dan kestabilan perairan tambak melalui pengukuran indek sbiologi (keanekaragaman, keseragaman dan dominansi plankton) di tambak intensif dengan kepadatan berbeda. Percobaan telah dilakukan menggunakan 9 petak tambak dengan ukuran 3x4m2(12m2). Percobaan dirancang dalam 3 perlakuan padat tebar berbeda(100, 200 dan 300 m2) yang diulangi sebanyak 3 kali. Periode pemeliharaan udang selama 75 hari dengan mengukur indeks biologi plankton (keragaman, keseragaman dan dominansi). Pengamatan dilakukan di laboratorium terhadap kelimpahan jenis plankton dan parameter fisika-kimia air dilakukan terhadap suhu, kecerahan, pH, salinitas dan DO setiap hari. Sedangkan nitrite, nitrat, amonia dan BOT diamati setiap dua minggu. Analisis dilakukan terhadap indeks keragaman, indeks keseragaman dan indeks dominansi plankton di tambak. Ditemukan 5 genera dan 18 spesies pada tambak lahan pasir. Kelimpahan terbanyak didapatkan pada genera Chlorophyta dan Bacillariophyta. Indeks keragaman plankton relative sama pada ketiga perlakuan (0,11-0,35), indeks keseragaman sebesar 0,04-0,12 dan indeks dominansi sebesar 0,85-0,97. Indeks keragaman dan keseragaman relative rendah, meskipun demikian, indeks dominansi plankton relative stabil.Kata kunci : Indeksbiologi, kelimpahan, plankton, tambak, vaname
Variasi bahan baku dan metode pembuatan nori tiruan: kajian pustaka Angela Wulansari; Rovina Andriani; Eka Kusuma Dewi
Jurnal Ilmu Kelautan Kepulauan Vol 3, No 1 (2020): Jurnal Ilmu Kelautan Kepulauan
Publisher : Fakultas Perikanan dan Kelautan. Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jikk.v3i1.1843

Abstract

Nori merupakan salah satu produk olahan rumput laut yang banyak dikonsumsi masyarakat dunia.Nori dibuat dengan mengeringkan rumput laut jenis Porphyra. Porphyra tidak banyak ditemukan di Indonesia, tetapi banyak jenis rumput laut lain di Indonesia yang berpotensi menggantikan Porphyra sebagai bahan baku nori tiruan. Daun tumbuhan hijau juga berpotensi menjadi bahan baku nori tiruan. Bahan baku yang berbeda menyebabkan adanya perbedaan cara pembuatan nori tiruan. Kajian pustaka ini membahas jenis-jenis rumput laut dan daun tumbuh-tumbuhan yang dapat digunakan sebagai bahan baku nori tiruan serta metode pembuatan nori tiruan.Kata kunci: nori tiruan, rumput laut, metode pengeringan
PENGOLAHAN IKAN TUNA UNTUK PENINGKATAN EKONOMI RUMAH TANGGA NELAYAN DI DESA FALABISAHAYA, KECAMATAN MANGOLI UTARA Firdaut Ismail; Ikbal Marus; Muhammad Irfan; Rovina Andriani; Fatma Muchdar
Jurnal Abdi Insani Vol 9 No 2 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i2.640

Abstract

Permasalahan yang dilihat oleh masyarakat Desa Falabisahaya selama menjadi nelayan adalah mereka mengalami kendala dalam memasarkan ikan dalam jumlah besar pada saat musim panen ikan laut, khususnya ikan tuna. Kondisi seperti ini tentu saja melibatkan kerja sama pasangan nelayan/istri nelayan untuk ikut membantu kewajiban suami setelah mengarungi lautan. Tujuan dari kegiatan pengabdian ini yaitu: 1) meningkatkan pengetahuan, wawasan dan keterampilan/skill, para isteri nelayan dengan memberikan produk berbasis pengolahan ikan misalnya (Abon Ikan), 2) memberikan inspirasi dan persiapan giat agar pasangan nelayan mendapatkan pengaturan untuk memperkuat usaha mandiri, 3) memberikan persiapan rencana bundling dan penandaan barang-barang penanganan ikan, dan memberikan usaha yang disiapkan oleh para pelaksana. Sebagai salah satu hasil perikanan laut, manfaat untuk kesejahteraan dan perawatan pasca pungut serta hipotesis pembuatan barang berbahan dasar ikan laut. Akibat dari tindakan tersebut menunjukkan adanya peningkatan kerjasama dari kaki tangan dalam pelaksanaan pembinaan dan bantuan Catering, penyiapan di kawasan tepi pantai pengurus pasangan nelayan, serta pengawasan pertukaran Surat Izin Usaha Perdagangan (SIUP). Juga, latihan penjangkauan berarti menjamin keberadaan dan kemajuan bisnis yang akan mereka geluti, mulai dari cara paling umum memberikan komponen mentah, proses pembuatan, dan pengelolaan keuangan. kemudian pada saat itu, kegiatan pelatihan ini membuka pengetahuan bagi pasangan nelayan bahwa ternyata ikan dapat dibuat menjadi makanan ringan, misalnya abon yang memiliki nilai gizi tinggi (Jusniati et al., 2017). Selain mendapatkan pengetahuan membuat abon dari ikan tuna, para peserta juga siap untuk membuat design ikan abon.
Pengolahan Rumput Laut Sebagai Camilan Sehat Di Desa Seriwe Kecamatan Jerowaru Kabupaten Lombok Timur Nunik Cokrowati; Rovina Andriani; M. Marzuki
Jurnal Pengabdian Magister Pendidikan IPA Vol 3 No 2 (2020): .
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.265 KB) | DOI: 10.29303/jpmpi.v3i2.501

Abstract

Desa Seriwe merupakan penghasil rumput laut Eucheuma cottonii kering dan produksinya kontinyu menyumbang produksi rumput laut Pulau Lombok. Rumput laut dapat digunakan sebagai bahan baku makanan dan bahan tambahan makanan olahan. Tujuan kegiatan ini adalah memberikan keterampilan pembuatan camilan sehat berupa dodol dan kerupuk rumput kepada ibu-ibu rumah tangga dan remaja putri. Kegiatan pengabdian kepada masyarakat ini dilakukan dengan menggunakan metode turorial dan praktek langsung pembuatan camilan sehat berupa dodol dan kerupuk rumput laut.  Kegiatan dilaksanakan di Desa Seriwe Kecamatan Jerowaru Kabupaten Lombok Timur pada tanggal 8 Desember 2016. Lokasi pelaksanaan kegiatan di ruangan bangunan mini pabrik pengolahan air laut dan rumput laut koperasi Kotoni Desa Seriwe. Kegiatan ini diikuti oleh 15 orang peserta yang terdiri dari ibu-ibu dan remaja putri. Hasil kegiatan ini adalah dodol dan kerupuk rumput laut yang dapat dijadikan camilan sehat keluarga dan dapat juga dijadikan produksaha mikro skala rumah tangga.  Kesimpulan dari kegiatan ini adalah keterampilan pembuatan camilan sehat yaitu dodol dan kerupuk rumput telah diberikan tim kegiatan ini kepada kepada ibu-ibu rumah tangga dan remaja putri. Sehingga mereka dapat membuat dan menyediakan secara mandiri camilan sehat tersebut untuk hidangan keluarga.
PELATIHAN PEMBUATAN PAKAN MENGGUNAKAN BAHAN BAKU LOKAL PADA KELOMPOK BUDIDAYA UDANG VANAME (Litopanaeus vanname) DI DESA TUADA HALMAHERA BARAT Rovina Andriani; Fatma Muchdar; Muhammad Irfan; Juharni Juharni; Ikbal Marus; Syahnul Sardi Titaheluw
Jurnal Abdi Insani Vol 9 No 4 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i4.755

Abstract

The fishing business system that has been carried out in Tuada Village is in two ways, namely sea fishermen and pond cultivators. The types of cultivation that are carried out are the cultivation of tilapia, milkfish and vannamei shrimp (Litopenaeus vanname). In intensive fish/shrimp farming, around 70% of production costs are used to purchase feed, where commercial feed prices continue to increase. Therefore, proper formulation of fish feed using local raw materials can reduce production costs and increase farmer profits. The purpose of this community service activity is to increase community knowledge, especially the fish/shrimp cultivating community in Tuada Village, in the process of making fish/shrimp feed and management of fish/shrimp feeding. This training activity was held in August 2022, taking place at the Tuada Village office which involved the community and KKN students at Khairun University. The method used is in the form of understanding the theory of feed management, introduction of materials and tools as well as training in making feed according to the formulation. Training activities start with the presentation of feed manufacturing theory and feed manufacturing technology with the distribution of practical modules to participants to make it easier to understand the theory conveyed by resource persons, then an introduction to feed raw materials, preparation of tools and training materials covering what tools are used in the feed manufacturing process, the process mixing of feed ingredients at this stage is a concern because if the ingredients are not mixed well (homogeneous) then the quality of the feed produced is not as expected, finally, the feed molding process uses a meat grinder with a production capacity of ± 3-5 kg ​​of feed per day. Making shrimp feed can be done by the community easily. The manufacturing stage starts from the introduction of raw materials, the tools used, the process of mixing and printing feed.
PENINGKATAN KETERAMPILAN ISTRI NELAYAN DALAM MENGELOLA JENIS IKAN EKONOMIS PENTING DALAM PEMBUATAN BAKSO IKAN DI DESA FALABISAHAYA, KECAMATAN MANGOLI UTARA Firdaut Ismail; Ikbal Marus; Muhammad Irfan; Rovina Andriani; Fatma Muchdar
Jurnal Abdi Insani Vol 10 No 2 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i2.993

Abstract

Concern to do more in helping people get out of extreme poverty and enjoy life through initiatives based on empowerment because of concern for the condition of people who are usually low-motivated as recipients of direct paths from poverty and low moral crises. Human Resources (HR). Providing knowledge and skills to the community to set up a business sector (home industry) that is acceptable and feasible to improve people's living standards is part of economic empowerment. Making fish balls is a business that can be run from home because Falabisahaya Village is known as a sea area because of the many islands and fish. This service activity aims to: 1) increase knowledge, insight and skills, fishermen's wives by providing training on fish processing-based products such as (Fish Meatballs), 2) providing motivation and entrepreneurial training so that fishermen's wives get provisions to strengthen their independent business , 3) providing training on packaging design and labeling of fish processing products, and providing business management training such as: selling price calculations, obtaining permits. The impact to be achieved is the creation of a community capable of managing existing resources and optimizing the potential of Falabisahaya Village. Data collection methods used are observation and interviews while the analytical method uses descriptive qualitative. The results that have been achieved with this program are increasing knowledge for fishermen's wives who are enthusiastic about training activities for making meatballs from tuna, as well as opening the insights of fishermen's wives that it turns out that tuna can be made into snacks such as meatballs/headballs which have very high nutritional value. high level and insight/knowledge about making meatballs from tuna fish, participants have also been able and able to design fishball product designs that are ready to be marketed.
PEMBERDAYAAN PEREMPUAN NELAYAN PULAU MAITARA MELALUI PENGOLAHAN IKAN LAUT MENJADI BAKSO IKAN, NUGGET IKAN DAN STICK IKAN Juharni Juharni; Muhammad Irfan; Fatma Muchdar; Rovina Andriani; Ikbal Marus
Jurnal Abdi Insani Vol 10 No 4 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i4.1028

Abstract

Maitara Island is one of the areas in the City of Tidore Islands, most of the people work as fishermen. The involvement of women in productive economic activities to manage coastal resources has not been recorded, many of which carry out marine resource management activities, are still limited to making crackers from fish, shredded fish, salted fish and others. This is a glimpse of the role of women's participation. The low level of education and lack of coaching can be used as reasons for the lack of women's participation in productive businesses. This PKM activity is to increase the knowledge and skills of the community, especially fisherwomen in making various processed fishery products and to assist women's involvement in the implementation of development programs. Implementation of training activities and assistance in the manufacture of various processed fishery products to be sold to help the family economy. Training and mentoring, namely socialization of the program to partners, provision of theory, preparation of training tools and materials for making fish balls, fish nuggets and fish sticks. The main ingredients for meatballs, nuggets and fish sticks are white fish meat. Types of fish that have white flesh. The tastier the fish meat used, the tastier the resulting meatball flavor will be. To get meatballs that are delicious and have a good texture, tapioca flour needs to be added 10% - 15% of the weight of the meat used. While sticks are snacks in the form of pastries made from fish and other ingredients as well as nuggets. Increased skills to make processed fishery products in special community service activities made from fish-based ingredients. Fishery product processing training activities are easily understood and raw materials are sufficiently available throughout the year, easy and inexpensive.
Co-Authors Angela Wulansari Angela Wulansari Bafagih, Aisyah Eka Kusuma Dewi Eka Kusuma Dewi Firdaut Ismail Hamidin Rasulu Ikbal Marus Ismi Musdalifah Darsan Juharni Arni M. Irfan M. Marzuki Muchdar, Fatma Naim, Armain Nunik Cokrowati Nursanti Abdullah Samadan, Gamal M Supyan Supyan Suryani Suryani Syahnul Sardi Titaheluw