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All Journal TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) International Journal on Advanced Technology, Engineering, and Information System (IJATEIS)
Maya Istyadji
Universitas Lambung Mangkurat Banjarmasin
Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mathematics Physics

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THE EFFECT OF GIVING PROBIOTICS FROM PROCESSED BANANA STEMS TO INCREASE THE SURVIVAL OF PANGAS CATFISH SEEDS IN THE TRANSPORTATION PROCESS Emita Fitriani; Maya Istyadji; Ratna Yulinda
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 1 No. 3 (2022): JULY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v1i3.528

Abstract

The high mortality or death during the transportation process is caused by the fact that catfish fry are stress-prone fish and have fast metabolism. Handling the problem of high mortality in the process of transporting catfish seeds requires alternative probiotics from banana stems because banana stems contain saponins, flavonoids, alkaloids, and tannins. This study aims to determine the effect of giving probiotics from processed banana stems to increase the survival of catfish seeds in the 6-hour transportation process, the study used a randomized block design (RBD) with 4 treatments, namely giving fermented banana stem probiotics (T1), banana stem probiotics without fermentation (T2), commercial probiotics (T3), without probiotics (C) with 3 repetitions. The results showed that giving banana stem probiotics had an effect based on the ANOVA test of 0.00 <0.05 and in Duncan's test there was a significant difference in each treatment. In the study the effect of probiotics was seen from the still ideal water quality, fish behavior during the transportation process and survival rate (SR). SR of each treatment was (T1) 90%, 86%, 84%, (T2) 98%, 98%, 96%, (T3) 88%, 90%, 84% , (C) 20%, 28%, 20%. Giving probiotics from processed banana stems without fermentation (T2) had the best effect on the survival of catfish seeds in the transportation process.
EFFECTIVENESS OF BETEL LEAF EXTRACT (Piper betle L) AS AN ANTIBACTERIAL AGENT FOR TREATING BACTERIAL INFECTIONS (Aeromonas hydrophila) IN KOI FISH BREEDS Aslamiah; Maya Istyadji; Ratna Yulinda
INTERNATIONAL JOURNAL ON ADVANCED TECHNOLOGY, ENGINEERING, AND INFORMATION SYSTEM Vol. 2 No. 1 (2023): FEBRUARY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/ijateis.v2i1.610

Abstract

Betel leaf has a long history of use in traditional medicine due to its natural antibacterial properties. This study focuses on the antibacterial effects of betel leaf (Piper betle) extract, particularly against Aeromonas hydrophila infections in koi fish. The research employs an experimental approach using a Completely Randomized Design (CRD) with four treatment groups, each repeated twice. The treatments consist of: a control group (Treatment K) without betel leaf extract, Treatment A with 5 ml of betel leaf extract, Treatment B with 10 ml of betel leaf extract, and Treatment C with 15 ml of betel leaf extract. The results of the study demonstrate the significant efficacy of betel leaf extract in promoting the healing of Aeromonas hydrophila-infected fish. This is evident from observations of reduced wound diameter in fish treated with betel leaf extract. In Treatment A (5 ml dose), noticeable wound diameter reduction begins in the fourth week. Treatment B (10 ml dose) shows similar progress with visible healing in the third week. Treatment C (15 ml dose) exhibits the most promising results, with wound diameter reduction or fading evident as early as the second week. Survival rates are recorded as follows: Treatment K – 50%, Treatment A – 65%, Treatment B – 75%, and Treatment C – 90%. These findings underscore the potential of betel leaf extract as an effective antibacterial remedy in combating Aeromonas hydrophila infections in koi fish.
UTILIZATION OF FERMENTED Azolla Microphylla FLOUR MIXTURE AS FRESHWATER BAWAL FISH (Colossoma Macropomum) FEED TO ACCELERATE FISH GROWTH PROCESS Khairatun Ni’mah; Maya Istyadji; Mella Mutika Sari
INTERNATIONAL JOURNAL ON ADVANCED TECHNOLOGY, ENGINEERING, AND INFORMATION SYSTEM Vol. 2 No. 1 (2023): FEBRUARY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/ijateis.v2i1.611

Abstract

Bawal fish is popular in many Asian cuisines and is often served grilled, fried, or steamed. It is known for being a good source of protein and essential nutrients, making it a healthy and nutritious option for seafood lovers. Meanwhile, fermented Azolla flour contains high levels of nutrients, such as protein, vitamins, and minerals, which can help improve fish growth. The nutrients in the fermented Azolla flour can be utilized by the fish to build body tissues and accelerate body mass growth. The aim of this study is to evaluate the impact of using fermented Azolla microphylla flour in artificial feed for the growth of bawal fish fry and the best percentage of fermented Azolla microphylla flour in the feed to enhance fish growth. The study used a completely randomized design (CRD) with 1 factor, 5 treatments, and 2 replications. The treatments in this study were PA (30% FTA), PB (40% FTA), PC (50% FTA), PD (100% PK), PE (0% FTA) in the feed. The test feed was given at 5% of the biomass weight, twice a day at 07.00 and 17.00 WIB. The bawal fish fry used had an average size of 5.19 ± 0.71 cm and an average weight of 2.57 ± 0.08 g, with a stocking density of 15 fish/m3. The results of the study showed that the administration of fermented Azolla powder increased the growth of bawal fish fry. The use of 40% fermented Azolla microphylla flour (PB) produced the best results in terms of fish length growth at 4.85%, weight growth at 6.5%, and the highest protein content at 72.56% with the use of 30% Azolla microphylla fermentation.
Co-Authors Aslamiah Emita Fitriani Khairatun Ni’mah Mella Mutika Sari Ratna Yulinda