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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Ilmu Kelautan Kepulauan Jurnal Abdi Insani International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Juharni Arni
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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 1 
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.
Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar histamin peda ikan kembung perempuan (Rastrelinger nelectus) Juharni Juharni
Agrikan: Jurnal Agribisnis Perikanan Vol 6, No 1 (2013)
Publisher : Sangia Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.6.1.73-80

Abstract

Peda merupakan salah satu produk hasil pengolahan secara tradisional yang digolongkan sebagai ikan asin basah.  Perinsip pengolahannya adalah dengan memberikan sejumlah garam dengan konsentrasi tertentu pada ikan segar, kemudian difermentasi, dijemur dan difermentasi kembali sampai tercium aroma khas ikan peda. Tujuan penelitian ini untuk mrngetahui pengaruh konsentrasi garam dan lama fermentasi terhadap kandungan histamine peda,  Penelitian ini dilakukan dalam dua tahap yaitu penelitian pendahuluan yang dimaksudkan untuk mengetahui proses pengolahan peda secara tradisional dan penelitian utama, dimana dilakukan pembuatan peda secara laboratoris dengan metode modifikasi dan hasil survey lapang dan kaji pustaka.  Produk yang dihasilkan selanjutnya dianalisa kadar histamine, kadar air, dan pHnya, dengan parameter perlakuan konsentrasi garam 20% dan 30% dengan lama masing-masing fermentasi 5 – 7 hari.  Hasil analisa produk peda tersebut menunjukkan bahwa dengan konsentrasi garam 30%  dengan lama fermentasi 5 hari memiliki kadar histamine (29,65 mg/100 gr), kadar air (53,44%), dan pH (5,4) yang lebih rendah dibandingkan dengan perlakuan konsentrasi garam 20% dengan fermentasi 5 hari dan 7 hari.
The Role of Inferent Hormones on Gonad Maturity Index and Growth of Ambon Betok Fish (Chrysiptera cyanea) Melani Andi; Muhammad Irfan; Juharni Juharni
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.13.2.160-167

Abstract

One type of marine ornamental fish that can be developed through cultivation is betok Ambon fish. Cultivation of this fish is quite profitable, and easy to maintain. To maintain the sustainability and sustainability of Betok Ambon fish farming, one way to take is to understand and know the growth and reproduction aspects of this type of fish through the provision of inferent hormones appropriately. Review article This aims to reveal the role of the inferent hormone on the aspects of reproduction and growth of Betok Ambon fish. Reproduction is the reproduction process in living things including Betok Ambon fish. The number of eggs produced by Betok Ambon fish varies between 900 and 3,500. Inferent hormone is one type of reproductive hormone that functions to spur and accelerate the level of gonad maturity in animals including fish. The determination of the inferent hormone dosage is based on the determination of the inferent dose in fish, generally around 10 mg - 80 mg or about 0.1 ml - 0.8 ml. Generally, fish that are given inferent hormone at a dose of 40-60 mg / l can increase the gonad maturity index by 25%, in betok Ambon fish by 30%. Inferent hormone doses around 20-40 mg can increase the growth and survival of ambon betok fish.
The Physicochemical Characteristics of Smart Food Bars Enriched with Moringa Leaf Extract And Chitosan as An Emergency Food in Disaster Times Hamidin Rasulu; Juharnib Juharnib
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.51

Abstract

Emergency food products are processed food specifically designed to meet human daily needs of at least 2500 Kcal/day. One of the emergency food products, namely food bars, is a high-calorie food product, enriched with other nutrients and produced in solid form. The packaging of food bars designed in a small size makes their distribution relatively easy. The purpose of this study was to characterize the emergency food products of smart food bars by utilizing local food ingredients, including flour, mackerel fish flour, moringa leaf extract, and coconut crab chitosan at various concentrations. Furthermore, it delved into the formulation and physicochemical characterization of the best smart food bars as an emergency food by substituting cassava flour and skipjack tuna flour enriched with moringa leaf extract and coconut crab chitosan. This research used a completely randomized factorial design by combining treatments with cassava flour and skipjack fish flour as well as a combination of treatment with moringa leaf extract and the addition of coconut crab chitosan (0%, 5%, 10%, 15% 20%). The results showed that the N3 treatment (15% moringa leaf extract and chitosan) with a texture value of 2,768 N/m, color values (L*, a*, b*) were 63.35, 5.30, and 11.91, respectively. The findings also highlighted  13.29% protein, 17.80% fat, 6.55% water, 0.96% ash, 60.76% carbohydrates, 7.41% antioxidants, and total calories of 230.57 kcal. The study has concluded that the use of moringa leaf extract and coconut crab chitosan can enhance the characteristics of smart food bars as emergency food during disasters.
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
Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar histamin peda ikan kembung perempuan (Rastrelinger nelectus) Juharni Juharni
Agrikan: Jurnal Agribisnis Perikanan Vol 6, No 1 (2013)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.6.1.73-80

Abstract

Peda merupakan salah satu produk hasil pengolahan secara tradisional yang digolongkan sebagai ikan asin basah.  Perinsip pengolahannya adalah dengan memberikan sejumlah garam dengan konsentrasi tertentu pada ikan segar, kemudian difermentasi, dijemur dan difermentasi kembali sampai tercium aroma khas ikan peda. Tujuan penelitian ini untuk mrngetahui pengaruh konsentrasi garam dan lama fermentasi terhadap kandungan histamine peda,  Penelitian ini dilakukan dalam dua tahap yaitu penelitian pendahuluan yang dimaksudkan untuk mengetahui proses pengolahan peda secara tradisional dan penelitian utama, dimana dilakukan pembuatan peda secara laboratoris dengan metode modifikasi dan hasil survey lapang dan kaji pustaka.  Produk yang dihasilkan selanjutnya dianalisa kadar histamine, kadar air, dan pHnya, dengan parameter perlakuan konsentrasi garam 20% dan 30% dengan lama masing-masing fermentasi 5 – 7 hari.  Hasil analisa produk peda tersebut menunjukkan bahwa dengan konsentrasi garam 30%  dengan lama fermentasi 5 hari memiliki kadar histamine (29,65 mg/100 gr), kadar air (53,44%), dan pH (5,4) yang lebih rendah dibandingkan dengan perlakuan konsentrasi garam 20% dengan fermentasi 5 hari dan 7 hari.
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.
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.
APLIKASI TEKNOLOGI FORMULASI PAKAN IKAN LELE DI KELURAHAN KASTELA Rovina Andriani; Fatma Muchdar; Nursanti Abdullah; Ismi Musdalifah Darsan; M. Irfan; Juharni Juharni; Suryani Suryani; Gamal M Samadan; Ikbal Marus; Firdaut Ismail; Syahnul Sardi Titaheluw
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.v10i4.1086

Abstract

Vocational School 4 Ternate City is one of the Vocational Schools in Kastela Village which has several expertise program concentrations, one of which is Fisheries Agribusiness. The aim of this community service is to provide knowledge and skills to students of SMKN 4 Ternate in making catfish feed as a provision for entrepreneurship in the school environment and after completing school if they are unable to continue higher education. The method used is discussion or lecture as well as understanding the theory of catfish cultivation and catfish feed management, introduction to feed raw materials and tools used as well as the practice of making catfish feed according to the formulation. Participants consisted of students and teachers at SMKN 4 Ternate City as well as students from the Aquaculture study program. Before carrying out community service activities, the fish feed that is made must be based on formulation calculations, for this reason participants are first given an understanding of feed formulation and other theories before carrying out the practice of making feed so that their understanding of feed formulation technology can be used as a reference for making fish feed. independently. The training activity on the Application of Catfish Feed Formulation Technology which was attended by students of SMKN 4 Ternate, teachers and students of the aquaculture study program can be understood easily. Raw materials are available throughout the year and are relatively easy and cheap to obtain. After this training activity is carried out, it is hoped that there will be continuity for other field activities so that it is hoped that students at SMKN 4 Ternate can continue to be involved in practicum activities and student research so that the knowledge and skills gained during the practicum can be applied at school for entrepreneurial activities for vocational school students and for entrepreneurship after graduating.
Co-Authors Firdaut Ismail Hamidin Rasulu Ikbal Marus Ismi Musdalifah Darsan M. Irfan Melani Andi Muchdar, Fatma Nursanti Abdullah Rovina Andriani Samadan, Gamal M Supyan Supyan Suryani Suryani Syahnul Sardi Titaheluw