Okta Viana Sari
Program Studi Manajemen Sumberdaya Perairan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

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PENGARUH VARIASI JENIS MAKANAN TERHADAP IKAN KARANG NEMO (Amphiprion ocellaris Cuvier, 1830) DITINJAU DARI PERUBAHAN WARNA, PERTUMBUHAN DAN TINGKAT KELULUSHIDUPAN Sari, Okta Viana; Hendrarto, Boedi; Soedarsono, Prijadi
Management of Aquatic Resources Journal (MAQUARES) Volume 3, Nomor 3, Tahun 2014
Publisher : Departemen Sumberdaya Akuatik,Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.939 KB)

Abstract

 Salah satu cara untuk  mencegah ikan nemo (Amphiprion ocellaris) dari kepunahan  adalah melakukan pelestarian jenis dengan menjaga kesehatan ikan yang dapat dilihat dari warna, pertumbuhan dan tingkat kelulushidupannya. Makanan merupakan salah satu faktor penting dalam kehidupan ikan. Tujuan dari penelitian ini adalah untuk mengetahui warna, pertumbuhan, dan tingkat kelulushidupan ikan nemo (A. ocellaris) yang diberikan jenis makanan yang berbeda. Metode yang digunakan adalah rancangan acak lengkap (RAL) dengan 3 perlakuan dan 3 ulangan. Perlakuan yang diujikan adalah pemberian jenis makanan yang berbeda yaitu perlakuan A, B dan C berupa pemberian makanan pelet dan udang rebon, pelet dan cacing darah, serta pelet dan nauplius Artemia dengan metode pemberian makanan secara ad libitum (sampai kenyang). Ikan yang digunakan adalah benih dengan ukuran ± 3 cm dan rata – rata bobot awal 0,59 yang berasal dari kegiatan pembenihan di Balai Besar Pengembangan Budidaya Laut (BBPBL) Lampung yang dipelihara dalam 9 stoples berisi 3L air laut selama 28 hari. Warna ikan nemo dinilai dengan menerapkan modifikasi Adobe Photoshop dengan menggunakan metode Hue. Hasil penelitian menunjukkan bahwa pemberian jenis makanan yang berbeda berpengaruh signifikan (Menggunakan T-tset, P=0,3) terhadap kecerahan warna ikan nemo (A. ocellaris). Pemberian jenis makanan memberikan pengaruh yang signifikan terhadap tingkat kelulushidupan ikan nemo namun memberikan pengaruh yang kurang signifikan terhadap pertambahan berat dan panjang totalnya. Pertumbuhan terbaik terjadi pada perlakuan C dengan nilai b tertinggi yaitu sebesar 1,5646. Kualitas air selama penelitian yaitu salinitas 32-33‰; suhu 26-280C; DO 3,74–6,4 mg/l; pH 7,73–8,03; NO2-N 0,002–0,727 mg/l; NH3-N 0,022–1,598 mg/l.Berdasarkan hasil penelitian dapat disimpulkan bahwa makanan terbaik untuk warna, pertumbuhan dan tingkat kelulushidupan ikan nemo (A. ocellaris) adalah makanan pelet dan nauplius Artemia. One way to prevent clownfish (Amphiprion ocellaris) from extinction is by preserve this species by keeping their health that can be seen from brightness colors, growth and survival rate. Food is one of important factor in life of the fish. The  research was aimed to know colors,  growth, and survival rate of clownfish (A. ocellaris) which  given a different kind of food. The method that used in this reaserch was a random complete design (RAL) with 3 treatments and 3 replicates. Different kind of food applied in the treatment were A, B and C or pellet and brine shrimp, pellet and blood worms, and pellet and nauplius of, respectively. Fish were feed ad libitum (until full). The fish size was  ± 3 cm with average body weigth was 0.59 from the hatchery in Balai Besar Pengembangan Budidaya Laut (BBPBL) Lampung.  Fishes were kept in 9 containers filled with 3 l seawater and the fish was reared for 28 days. The color of clownfish was assessed by applying modificated of Adobe Photoshop using hue method. Results showed that by giving a different kind of  foods affected significantly (by using t-test, p=0,3) to color of clownfish. Different kind of food also affected significantly to survival rate but different kind of food did not affect significantly on the increase of weight and total length of clownfish (A. ocellaris). The best growth occurred at treatment C with the highest level of b that was 1,5646.  Water qualities during the research that was salinity 32 - 33‰; temperature 26 - 280C; DO 3,74 - 6,4 mg/l; pH 7,73 - 8,03; NO2-N 0,002 - 0,727 mg/l; NH3-N 0,022 - 1,598 mg/l. It can be concluded the best food to enlighten colors, growth and survival rate of clownfish (A. ocellaris) was pellet and naupliusof  Artemia.
KONSTRUKSI BENTUK-BENTUK KOMUNIKASI DAN IDENTITAS DIRI KONTEN KREATOR PADA MEDIA SOSIAL TIKTOK DALAM DUNIA VIRTUAL Sari, Okta Viana; Abidin, Sholihul
SCIENTIA JOURNAL Vol 6 No 2 (2024): Scientia Journal
Publisher : LPPM Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/scientiajournal.v6i2.8377

Abstract

Social Media is a digital platform or website that facilitates interaction, information exchange, and content sharing among users online. The development of social media has transformed the way humans communicate and present themselves. Digital identity is an extension of physical self into virtual space, and platforms like TikTok provide a space to build and convey that identity. Self-identity refers to an individual's perception and understanding of who they are. The purpose of this research is to understand how the self-identity of Content Creator Dio Prayogi is presented on the front and backstage, as well as how Dio Prayogi engages in face-to-face interactions. Data collection techniques include in-depth interviews, observation, documentation, and literature review. The data analysis method utilizes the Miles and Huberman analysis model. The research findings on the self-identity of Content Creator Dio Prayogi reveal that on the front stage, Dio creates a more friendly atmosphere, utilizing humorous language, including jokes, banter, or funny language, often becoming key elements in Dio's speaking style. On the backstage, Dio Prayogi may be more authentic and reflect his personal side. Content creator Dio Prayogi employs interpersonal communication, including speaking style, word choice, and the way he interacts with his followers. Social Media is a digital platform or website that facilitates interaction, information exchange, and content sharing among users online. The development of social media has transformed the way humans communicate and present themselves. Digital identity is an extension of physical self into virtual space, and platforms like TikTok provide a space to build and convey that identity. Self-identity refers to an individual's perception and understanding of who they are. The purpose of this research is to understand how the self-identity of Content Creator Dio Prayogi is presented on the front and backstage, as well as how Dio Prayogi engages in face-to-face interactions. Data collection techniques include in-depth interviews, observation, documentation, and literature review. The data analysis method utilizes the Miles and Huberman analysis model. The research findings on the self-identity of Content Creator Dio Prayogi reveal that on the front stage, Dio creates a more friendly atmosphere, utilizing humorous language, including jokes, banter, or funny language, often becoming key elements in Dio's speaking style. On the backstage, Dio Prayogi may be more authentic and reflect his personal side. Content creator Dio Prayogi employs interpersonal communication, including speaking style, word choice, and the way he interacts with his followers.