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All Journal Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Airaha Jurnal Lamellong: Pengabdian Kepada Masyarakat
Husni Angreni
Institut Teknologi Bisnis Dan Maritim Balik Diwa
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemistry Education Engineering Environmental Science Social Sciences Other

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 1 
Utilization Of Underwater Submersible Light Led To Fish Swimming Activity On Fixed Liftnet Operated In Mangrove Husni Angreni; Ibnu Malkan Hasbi; Jumrawati Jumrawati
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.13.2.493-499

Abstract

Fixed chart fishing focuses on utilization of light aids for attract fish. Underwater submersible light ((Lacuda) LED is one of the assistive technologies that are environmentally friendly, be the subject of study in determining the characteristics of the movement or fish swimming groupings based on the operating time of the fishing gear and can be detected by hydroacoustic devices. The research method used is descriptive exploratory method by participating in fishing operations in the waters of Laikang Bay from April to September 2020. The results of the observations made at 18:00-05:00 Wita every trip shows that fish swimming activity after midnight tends to be higher than before midnight and at midnight. Based on the hydroacoustic detection of fish swimming activity in the form of solitary, medium and large groups at an average depth of 2-6 meters at 03:00-05:00 Wita. The amount of catch in hauling I is 138,4 Kg while hauling II is 157,3 Kg. The type of catch is small pelagic fish and demersal fish.
Pengamatan Karakteristik Schooling Ikan pada Area Bagan Tancap Sekitar Terumbu Karang dengan Teknologi Hidroakustik Husni Angreni; Jumrawati Jumrawati; Ibnu Malkan Hasbi
Jurnal Airaha Vol 9 No 01: June 2020
Publisher : Politeknik Kelautan dan Perikanan Sorong, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.486 KB) | DOI: 10.15578/ja.v9i01.147

Abstract

Fishing technology has always been developed to increase fishing productivity and more eco-friendly the environment. This study of fish schooling characteristics was conducted on a Fixed-Lift Net with LED lights using hydroacoustic method to determine the swimming activity of fish before midnight, at midnight, and after midnight. Experimental fishing method implemented by following fishing operations in the water of Pangkajene Kepulauan Regency in April to August 2019. The study showed that just before midnight, the fish in Fixed-Lift Net area tended to be at a depth 3-6 meters below the surface of the water and is dominated by the emergence of medium group and big group. At midnight the fish tend to be at a depth of 4-16 meters are dominated by the emergence of Small category fish (individually or solitary). Detection of fish in after midnight tends to be at a depth of 3-14 meters and is dominated by the appearance of medium group fish. Medium and large groups indicate large groups of fish. This can be used by fishermen to make the hauling process before and after midnight.
The effect of different salting methods on the quality of salted barracuda fish (Sphyraena barracuda) in Barru Regency Rajenah; Husni Angreni; Mutemainna Karim; Harianti
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 7, No 2 (2023)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.7.2.125-129

Abstract

This study aimed to know the effect of salting methods with different concentrations on the quality and organoleptic value of salted barracuda fish (Sphyraena barracuda). This research was conducted from June to July 2020 at the Sumpang Binangae Fish Port, Mangempang Village, Barru Regency. The research method used was an experimental method with four treatments, namely treatment A (salting barracuda with 15% salt concentration), treatment B (salting barracuda with a dry method using 20% salt concentration), treatment C (salting barracuda with a wet method using 15% salt concentration), and treatment D (salting barracuda with a wet method using 20% salt concentration and soaked for six hours). Data analysis used the ANOVA test. The results showed that the highest average value of waer content in sample C was 28.16%. The highest average values of ash and salt content in sample B were 22.11% and 12.38%. The highest average ALT value in sample C was 1.1x104 colonies, while the highest average organoleptic value was in sample D 8.67. This study concludes that the salting of salted barracuda has a significant effect on water content, ash content, salt content, and ALT. The results of the ANOVA for the organoleptic value in terms of appearance, smell, texture, and taste had a significant effect while the organoleptic value of fungi had no significant affected.
Analysis of calcium levels in the carapace of rajungan crab (Portunus pelagicus) Wandi; Mutemainna Karim; Husni Angreni
Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil Vol 7, No 2 (2023)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.akuatikisle.7.2.165-168

Abstract

This research aims to determine differences in calcium levels in small crabs (Portunus pelagicus) in three parts, namely carapace/shell, claw feet and abdomen. This research was conducted from May to June 2023 at UD. Bumi Nusantara Pattiro Sompe, Sibulue, Bone Regency, South Sulawesi. The research method used is an experimental method. with three types of samples (abdomen, claw feet and carapace/shell), calcium level parameters with two repetitions. Data were analyzed using T-test. Based on the research results, it shows that the highest calcium levels are in the carapace/shell (46.77%), followed by the claws (41.91%), while the lowest are in the abdomen (40.76%). The conclusion of this study is that there is a significant difference in levels calcium between the carapace/shell and the abdomen and claw legs but did not differ significantly between the abdomen and claw legs.
Peningkatan Keterampilan Warga Binaan Pemasyarakatan Lapas Takalar Melalui  Pelatihan Pengolahan Bandeng Tanpa Duri Harianti Harianti; Husni Angreni; Zul Khairiyah; Jawiana Saokani Sofyan; Mutemainna Karim; Mesalina Tri Hidayani
Jurnal Lamellong: Pengabdian Kepada Masyarakat (JLPM) Volume 1, Nomor 1, April 2024
Publisher : ASHA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70188/kv18n445

Abstract

Kegiatan Pengabdian Kepada Masyarakat ini bertujuan untuk (1) meningkatkan pengetahuan dan keterampilan mulai dari pemilihan bahan baku, pengolahan dan pengemasan pada Warga Binaan Pemasyarakatan (WBP) Lapas Takalar dalam pengolahan Bandeng Tanpa Duri (BATARI), (2) meningkatkan nilai konsumsi ikan bandeng karena produk ini dibuat khusus untuk menghilangkan duri yang banyak terdapat pada daging ikan bandeng, (3) menciptakan peluang bisnis dan pendapatan baru bagi WBP Lapas Takalar  melalui keterampilan yang didapat dalam pelatihan tersebut. Pencapaian tujuan pelatihan tersebut dilakukan melalui pelatihan dengan metode ceramah, demontrasi, tanya jawab dan evaluasi kegiatan. Setelah kegiatan pelatihan dilaksanakan monitoring atau evaluasi oleh tim PKM untuk melihat dan menilai pengetahuan dan keterampilan yang diperoleh dalam pelatihan pengolahan Bandeng Tanpa Duri. Hasil yang diperoleh menunjukan bahwa pelatihan pada program Pengabdian Kepada Masyarakat tersebut berjalan lancar dan sukses. Program pelatihan ini mampu memberikan pengetahuan dan keterampilan dalam membuat produk Bandeng Tanpa Duri dan dapat memberikan peluang bisnis dan pendapatan baru bagi WBP lapas Takalar. Adapun saran yang dapat diajukan dari hasil program Pengabdian Kepada Masyarakat, bagi mitra Lapas Takalar untuk melanjutkan kegiatan ini yakni pengolahan berbagai produk olahan lainnya berbahan baku Bandeng Tanpa Duri.  
Co-Authors Arnold Kabangnga Harianti Harianti Harianti Ibnu Malkan Hasbi Ibnu Malkan Hasbi Ibnu Malkan Hasbi Jawiana Saokani Sofyan Jumrawati Jumrawati Jumrawati Jumrawati Mesalina Tri Hidayani Muhammad Ikhsan Idrus Mutemainna Karim Mutemainna Karim Mutemainna Karim Rajenah Sri Wulandari Wandi Warda Susaniati Wayan Kantun Zul Khairiyah