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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Ilmu dan Teknologi Kelautan Tropis Waste Technology International Journal of Applied Biology Biosaintifika: Journal of Biology & Biology Education Biopendix: Jurnal Biologi, Pendidikan dan Terapan BIOEDUPAT: Pattimura Journal of Biology and Learning SRIWIJAYA JOURNAL OF ENVIRONMENT Rumphius Pattimura Biological Journal Biosaintifika: Journal of Biology & Biology Education Honoli of Journal Primary Teacher Education
Fredy Leiwakabessy
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Environmental Science Immunology & microbiology Library & Information Science Public Health Other

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Journal : Rumphius Pattimura Biological Journal

 1 
DENSITY OF NERITIDAE IN THE COASTAL WATERS OF SERI VILLAGE, AMBON CITY Langkode, Servin; Leiwakabessy, Fredy; Salmanu, Sriyanti Imelda Aksamina
RUMPHIUS Vol 4 No 2 (2022): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv4i2p034-041

Abstract

These marine natural resources include various types of fish, molluscs, and crustaceans. Maluku is a waters rich in benthic organisms, the coastal environment of Seri village can be said to be productive which shows various types of resources that can be utilized continuously in the presence of various types of marine organisms or marine biota such as Nerita. This research is a form of scientific contribution to learning marine biology. This research is a descriptive type of research, to describe or describe information about the density of Neritidae in the coastal waters of Seri Village which is made in the form of tables and figures. The results of the calculation of the density of Neritidae in the coastal waters of Desa Seri which were carried out as a whole from 3 transects found 7 species, 1 family, 1 genus and 207 individuals in the phylum Mollusca. By calculating the density on the coast of Seri Village, the values ​​for each species are as follows: Nerita squamulata is 0.001833, Nerita chamaeleon is 0.002167, Nerita maxima is 0.002167, Nerita polita is 0.026333, Nerita albicilla is 0, 0015, Nerita planospira was 0.000333 and Nerita patula was 0.000167 with a total absolute density of 0.0345. according to the density category according to Cox (1967) which explains that 0 = no density, 1-10 = less density, 10-20 = sufficient density and > 20 = very high density, thus it can be concluded that Neritidae in coastal waters of Seri village is no density.
Utilization of Sea Cucumber (Holothuria scabra) for Nutritious and Healthy Food Consumption in the Maluku Community Tuaputty, Hasan; Leiwakabessy, Fredy; Wael, Syahran
RUMPHIUS Vol 7 No 2 (2025): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv7i2p119-127

Abstract

Types of sea cucumbers consumed by communities in the Maluku region are primarily Bohadschia bivittata, Holothuria scabra, and Pentamera calcigera, which are found in sandy substrates, hence referred to as "sandy sea cucumbers." Proximate analysis results show the highest protein content at 6.19% in Pentamera calcigera and the lowest at 5.24% in Holothuria scabra. The highest fat content is 0.71% in Bohadschia bivittata, and the lowest is 0.55% in Pentamera calcigera. The highest ash content is 3.29% in Bohadschia bivittata, and the lowest is 3.10% in Pentamera calcigera. The highest moisture content is 90.65% in Bohadschia bivittata, while Holothuria scabra has nutritional values between the other two species. A significant relationship exists between knowledge and skills in managing nutritious meal preparation, as indicated by an R² value of 0.961. This suggests that 96.1% of the community's skill in preparing nutritious and healthy meals from sandy sea cucumbers is influenced by their knowledge, with only 3.99% attributed to other factors. In other words, the higher the community's knowledge about sea cucumbers as a nutritious and healthy food source, the better their skills in preparing nutritious meals.
Co-Authors Alwi Smith Aprilya Claudia Aliputty ARINI, INE Awan, Ali Bijaya Latupono Bula, Wiwien Dominggus Rumahlatu Dominggus Rumahlatu Dominggus Rumahlatu Eva Moy Wonley Fitry Yunita Hartia Hartia Ine Arini Johanis Fritzgal Rehena Kotala, Sarmawaty Kurnia, Tri Santi Langkode, Servin Latupeirissa, Louvenska Latupeirissa, Louvenska Nona Latupono, Bijaya Meike Ocktavia Lawalata Merry Pattipeilohy Meyer, Julyan Mose, Windi Nimreskosu, Asna Collins Papilaya, Pamella Mercy Pattiasina, Eifan Boyke Rahaweman, Ayu Christien Salhuteru, Chtherine Salmanu, Sriyanti Imelda Aksamina Sampe, Viesta Sekewael, Usi Smith, Alwi Stevin Melay Syahran Wael Syahran Wael Theopilus W Watuguly Theopilus Wilhelmus Watuguly Tuaputty, Hasan Warella, Juen Carla Wattimury, Ince Windi Mose Wiwien Bula Wuarbanaran, Ona Adelci