Garuda - Garba Rujukan Digital

Efektivitas penggunaan ekstrak biji labu kuning (Cucurbita moschata D.) secara oral terhadap keberhasilan seks reversal ikan guppy (Poecilia reticulata) Jihan Fadiillah; Azwar Thaib; Nurhayati Nurhayati; Said Muhazzir
Jurnal TILAPIA Vol. 5 No. 2 (2024): Juli 2024
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v5i2.4907

Ikan Guppy merupakan salah satu komoditas ikan hias air tawar yang banyak diminati masyarakat karena mudah dipelihara dan memiliki variasi warna yang indah terutama pada ikan guppy jantan. Untuk menghasilkan guppy jantan diperlukan maskulinisasi kelamin. Ekstrak biji labu kuning dapat digunakan dalam proses maskulinisasi ikan guppy. Penelitian ini bertujuan untuk mengetahui dosis optimal dari pemberian ekstrak biji labu kuning terhadap peningkatan nisbah kelamin jantan pada ikan guppy. Metode yang digunakan dalam penelitian adalah metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan 4 perlakuan dan 3 ulangan. Dosis yang digunakan sebagai berikut A (konrol tanpa ekstrak); B (2,5%); C (5%) dan D (7,5%). Pemberian ekstrak dilakukan secara oral dalam pakan. Hasil penelitian selama 30 hari, menunjukkan penggunaan ekstrak biji labu kuning dengan metode oral mampu mengarahkan kelamin benih ikan Guppy dengan perlakuan terbaik yaitu P4 (7,5%) sebesar 71%.

Peningkatan Kecerahan Warna Ikan Molly (Poecilia sphenops) melalui Penambahan β-Karoten dari Ekstrak Kulit Buah Kelapa Sawit (Elaeis guineensis) pada Pakan Said Muhazzir; Abdul Mutakin; Azwar Thaib; Shahrul Rajab Sabil; Lia Handayani
Jurnal TILAPIA Vol. 6 No. 2 (2025): Juli 2025
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v6i2.6584

Decline in body coloration intensity in molly fish (Poecilia sphenops) is a common issue in ornamental fish aquaculture, primarily caused by a reduction in pigment concentration. Carotenoids, particularly β-carotene, are known to enhance fish coloration. Oil palm (Elaeis guineensis), especially its mesocarp, contains significant amounts of β-carotene and has potential as a natural source of pigment in fish feed. This study aimed to evaluate the effect of β-carotene extract derived from oil palm on the color intensity of molly fish and to determine the optimal dosage for improving color quality. A non-parametric Completely Randomized Design (CRD) was employed, consisting of four treatments with two replications: A (0% β-carotene), B (10% β-carotene), C (20% β-carotene), and D (30% β-carotene). Molly fish used in the study had an initial average Total Color Fidelity (TCF) score of 16, with a stocking density of six fish per aquarium. The main parameter observed was the increase in color brightness. Results indicated that the addition of β-carotene extract significantly enhanced the color intensity of the fish, with treatment D (30% β-carotene) yielding the highest improvement, reaching an average TCF score increase of 18.33 points. In conclusion, supplementation of oil palm-derived β-carotene extract in the diet effectively improves the coloration of molly fish, with 30% β-carotene identified as the optimal dosage for achieving significant color enhancement.

Pengaruh Penambahan Jumlah Lumatan Ikan Dencis (Decapterus sp.) terhadap Daya Terima Konsumen Cilok Ikan Crispy Rainun Fatilla Panggabean; Rulita Maulidya; Lia Handayani; Said Muhazzir; Elfa Yeni; Teuku Faizul Anhar
Jurnal TILAPIA Vol. 7 No. 1 (2026): Januari 2026
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v7i1.7004

Cilok is a traditional snack from West Java that is popular among the public because of its chewy texture and savory taste. However, this product is generally low in nutritional content because it is only made from tapioca flour. This study aims to increase the nutritional value of cilok by utilizing crushed dencis fish (Decapterus russelli) as an additional ingredient, while also developing a new product in the form of crispy fish cilok. The study was conducted at Abulyatama University using an experimental design. Data analysis was carried out using non-parametric (Kruskal-Wallis and Mann-Whitney tests) and the Bayes performance index method to determine the best formula. The treatment consisted of four variations of fish concentration, namely 0% (R1), 10% (R2), 20% (R3), and 30% (R4). Organoleptic tests by 30 panelists showed that the addition of fish significantly affected the aroma, color, and appearance of the product. Based on Bayesian analysis with assessment weights on the parameters of texture (0.29), taste (0.26), aroma (0.24), color (0.15), and appearance (0.06), treatment R3 (20% fish) obtained the highest score (6.03) and ranked first. The parameters of texture, taste, and aroma contributed the most to product quality, while color and appearance had a relatively small influence. These results indicate that the addition of 20% fish produces crispy fish cilok with the best sensory characteristics. This innovation is expected to increase the nutritional value of traditional snacks and encourage interest in fish consumption, especially among children

Karakteristik Mutu Hedonik Nugget Udang Vaname (Litopenaeus vannamei) Dengan Variasi Tepung Nurul Maya; Anisa Rusliana; Lia Handayani; Rulita Maulidya; Said Muhazzir
Jurnal TILAPIA Vol. 7 No. 1 (2026): Januari 2026
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v7i1.7021

Vannamei shrimp (Litopenaeus vannamei) is a fisheries commodity with high economic value and favorable protein content; however, it is highly perishable and therefore requires processing into value-added products. One form of shrimp product diversification is shrimp nuggets, whose sensory quality is influenced by the type and proportion of binding agents, particularly flour. This study aimed to determine the best formulation of vannamei shrimp nuggets based on variations in tapioca flour and wheat flour concentrations using hedonic testing and Bayes analysis. The study was conducted experimentally using four formulation treatments: A (33.33% tapioca flour : 33.33% wheat flour), B (66.67% tapioca flour), C (66.67% wheat flour), and D (23.33% tapioca flour : 43.33% wheat flour). Hedonic evaluation was carried out by 21 untrained panelists using a 1–9 numerical scale to assess taste, aroma, color, and texture. The data were analyzed using the Kruskal–Wallis test at a 95% confidence level (α = 0.05), followed by the Mann–Whitney test when necessary. Determination of the optimal formulation was performed using the Bayes method by considering the importance weights of each sensory parameter. The results showed that variations in flour concentration did not significantly affect the taste, aroma, color, or texture of vannamei shrimp nuggets (P > 0.05). The mean hedonic scores for all treatments were within the “slightly like” to “like” categories. Nevertheless, Bayes analysis indicated that formulation D (23.33% tapioca flour and 43.33% wheat flour) achieved the highest performance index and ranked first. Therefore, formulation D is recommended as the optimal formulation for vannamei shrimp nugget production, as it provides the best overall sensory quality based on panelist preferences.

Uji Hedonik Stik Ikan dengan Variasi Jumlah Daging Ikan Layang (Sardinella longiceps) yang Berbeda-Beda Lisda Ananda Gustiviani; Susi Susi; Lia Handayani; Said Muhazzir
Jurnal TILAPIA Vol. 7 No. 1 (2026): Januari 2026
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v7i1.7024

Fish sticks are a snack food product in the form of dry crackers that have the potential to be developed as a source of animal protein through the addition of fish meat. Dencis fish (Sardinella longiceps) is a small pelagic species with high nutritional value; however, its utilization as a raw material for value-added processed products remains limited. This study aimed to evaluate consumer acceptance of fish sticks with different levels of dencis fish meat addition based on a hedonic test. The research employed an experimental method with four treatments: 0% (A1), 2% (B2), 3% (C3), and 4% (D4) fish meat addition. Hedonic testing was conducted by 30 untrained panelists aged 20–25 years to evaluate taste, aroma, color, and texture using a 9-point hedonic scale. The data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test at a 95% confidence level (α = 0.05). The best formulation was determined using the Performance Index (Bayesian) method. The results showed that variations in fish meat addition significantly affected taste, aroma, and texture, but had no significant effect on color. Treatment C3 (3% dencis fish meat) achieved the highest mean hedonic scores across all parameters and ranked first based on the Bayesian analysis. The addition of fish meat at this level produced the best balance of flavor, characteristic fish aroma, and crispy texture preferred by the panelists. Therefore, the addition of 3% dencis fish meat is recommended as the optimal formulation for producing fish sticks with high nutritional value and good consumer acceptance.

Manipulasi Wadah Budidaya terhadap Respon Warnanya Ikan Cupang (Betta splendens) Rahmat Firdaus; Said Muhazzir; Nurhayati Nurhayati
Jurnal TILAPIA Vol. 7 No. 2 (2026): Juli 2026
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v7i2.7348

Betta splendens is a type of ornamental fish from the Osphronemidae family that has high economic value due to its beautiful colors and body shape. This study aims to determine the effect of container color on the brightness of betta fish colors. The study was conducted over 60 days using a completely randomized design (CRD) consisting of four container color treatments, namely: P1 (clear/control), P2 (black), P3 (blue), and P4 (yellow), each with three replicates, resulting in 12 experimental units. The results showed that treatment P2 (black container) provided the highest increase in color brightness, from an initial value of 6.66 to 10.67. Meanwhile, treatments P3 and P4 showed moderate increases in brightness, and P1 experienced the lowest increase. However, based on the results of the Kruskal-Wallis statistical test, the differences between treatments were not statistically significant (P > 0.05). Thus, although descriptively the black container (P2) provided the best results in increasing the color brightness of betta fish, statistically there was no significant effect of container color on the increase in color brightness of betta fish.

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search