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All Journal Jurnal Ilmu Kelautan Kepulauan Jurnal Iktiologi Indonesia (Indonesian Journal of Ichthyology) JURNAL SAINS, SOSIAL DAN HUMANIORA
Kusdi Hi. Iksan
Universitas Khairun
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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PERTUMBUHAN DAN REPRODUKSI IKAN LAYANG BIRU (Decapterus macarellus) DI PERAIRAN MALUKU UTARA [Growth and reproduction of mackerel scads, Decapterus macarellus (Cuvier, 1833) in North Moluccas waters] Kusdi Hi. Iksan; Irham Irham
Jurnal Iktiologi Indonesia Vol 9 No 2 (2009): Desember 2009
Publisher : Masyarakat Iktiologi Indonesia (Indonesian Ichthyological Society)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32491/jii.v9i2.191

Abstract

The study about growth and reproduction of mackerel scads in North Moluccas was conducted from January to May 2008 using purse seine. Total samples are 2000 fishes comprise 645 males and 1355 females. The growth of female fish faster than male and both of this fish reached maximum length at age 4 years. Negative allometric growth patterns were found both in female and male. All fish samples dominated by immature fish. The most mature fish was found in March and the first maturity fish reached at 258 mm of total length. The peak of spawning season was found in April-May and fecundity was ranged from 28,875 to 84,000 eggs. The number of eggs has a positive correlation with total length.
Pengembangan perikanan tangkap berbasis komoditas unggulan di Kabupaten Kepulauan Sula Irham Irham; Kusdi Hi Iksan
Jurnal Ilmu Kelautan Kepulauan Vol 4, No 2 (2021): 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.v4i2.3883

Abstract

Penelitian ini bertujuan menentukan komoditas perikanan tangkap unggulan dan menyusun kebijakan produksi perikanan tangkap berbasis komoditas unggulan.Pengumpulan data menggunakan metode survey dan observasi.Analisis data menggunakan Analisis Location Quotient (LQ), Analisis Shift Share (ASS) dan analisis SWOT.Hasil penelitian menunjukkan bahwa terdapat 9 komoditas unggulan perikanan tangkap di Kabupaten Kepulauan Sulayaitu:julung-julung, tembang, cumu-cumi, kwee, terbang, tuna, layaran, baronang, cendro. Komoditas  unggulan perikanan tangkap yang memberikan kontribusi terhadap pendapatan daerah tertinggi secara berurutan ditempati oleh julung-julung, tuna, cumu-cumi, tembang, cendro, terbang, kwee, layaran dan  baronang. Strategi kebijakan untuk meningkatkan produksi perikanan tangkap di Kabuapten Kepulauan Sula yaitu diarahkan pada peningkatan produksi jenis komoditi unggulan dengan cara melakukan penambahan jumlah dan kapasitas armada penangkapan, peningkatan investasi usaha perikanan skala kecil, pengembangan sarana prasarana dan peningkatan SDM di bidang pengolahan ikan, serta melibatkan  lembaga usaha di bidang industri perikanan. Kata kunci: pengembangan perikanan tangkap, komoditas unggulan
Microbiological Quality Analysis of Dried Anchories (Stelophorus heterolubus) in Toniku Village, West Halmahera Regency Ruslan A. Daeng; Kusdi Hi. Iksan
JURNAL SAINS SOSIAL DAN HUMANIORA (JSSH) Vol. 6 No. 1 (2026): JSSH : Jurnal Sains, Sosial dan Humaniora
Publisher : Lembaga Penellitian, Pengabdian dan Publikasi (LP3M), UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/jssh.v6i1.2770

Abstract

This study aims to assess the microbiological quality of dried anchovies in Toniku Village, West Halmahera, to ensure product safety and quality before distribution. The production of anchovies in Indonesia has shown a rapid increase; however, inadequate sanitary handling and storage practices can promote the growth of harmful microorganisms. The research involved sampling dried anchovies and conducting microbiological tests in the laboratory, focusing on key parameters such as the Total Plate Count (TPC), presence of Escherichia coli, and Salmonella. Results showed that TPC values increased with storage time, reaching the highest level after three months. Additionally, tests for pathogenic microorganisms indicated negative results for E. coli and Salmonella, suggesting satisfactory hygiene during processing. The processing stages, including raw material selection, blanching, and careful drying, play a crucial role in preventing microbial contamination. These findings suggest that the dried anchovies from Toniku are still within safe limits and suitable for consumption, although microbial growth during storage warrants attention. The study concludes that maintaining good sanitation practices and quality control during processing is essential to preserve microbiological quality and ensure consumer safety.
Co-Authors Irham Irham Ruslan Daeng Matteru, Ruslan Daeng