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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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Journal : AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan

 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.
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.
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