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Roffi Grandiosa Herman
Fisheries Study Program, Faculty of Fisheries and Marine Sciences, Padjadjaran University
Agriculture, Biological Sciences & Forestry

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Journal : Jurnal Perikanan

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Pengaruh Penambahan Senyawa Bioaktif dari Alga Cokelat (Sargassum sp.) Pada Pakan Terhadap Performa Pertumbuhan Benih Ikan Patin Siam (Pangasius hypopthalmus) Adinda Nurkholifah; Fittrie Meyllianawaty Pratiwy; Roffi Grandiosa Herman; Iskandar Iskandar
Jurnal Perikanan Unram Vol 14 No 2 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i2.880

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dan menentukan dosis penambahan Sargassum sp. ekstrak. pakan yang optimal untuk kinerja pertumbuhan benih Ikan Siam Patin ( Panganius hypopthalmus ). Hasil analisis ANOVA, penambahan senyawa bioaktif dari Sargassum sp. berpengaruh sangat nyata terhadap kinerja pertumbuhan ikan (Fhit>Ftab). Penambahan Sargassum sp. ekstrak dalam pakan dengan dosis 20 g/kg berpengaruh terhadap peningkatan performa pertumbuhan benih Ikan Siam Patin ( Panganius hypopthalmus ) yang lebih optimal dibandingkan perlakuan lainnya (0 g/kg, 10 g/kg, 15 g/kg ), yang ditunjukkan dengan peningkatan nilai persentase pertumbuhan panjang mutlak (6,7 cm), berat mutlak (114,33 g), SGR (2,85%), FCR (1,05%), EPP (95%), IHS (0,51 %), dan SR (100%) . Nilai kualitas air pada saat pemeliharaan ikan berada pada kisaran optimum meliputi suhu (26-28°C), pH (6,2-7,6), dan DO (5,3-7 mg/L).
LEVEL OF PREFERENCE KATTE TONG COOKIES WITH ADDITION PANGASIUS CATFISH MEAT FLOUR Irpan Irpan; Junianto Junianto; Roffi Grandiosa Herman; Iis Rostini
Jurnal Perikanan Unram Vol 14 No 3 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i3.961

Abstract

Pangasius catfish has the potential to be processed into flour because it has a high protein content in its meat. Food processing with the addition of pangasius catfish meat flour has not been widely done, so it is necessary to know the right concentration so that it can be accepted by consumers. This study aims to determine the level of addition of pangasius catfish meat flour concentration that is most preferred by consumers in katte tong cookies products. The method used is an experimental method with four treatments, namely 0%, 7.5%, 10%, and 12.5%. The results showed that the addition of pangasius catfish meat flour influenced the organoleptic test. The addition of 10% pangasius catfish meat flour is the best treatment for katte tong cookies with an appearance value of 7.4, aroma 7.0, texture 7.5, and taste 7.5.
Co-Authors Adinda Nurkholifah Fittrie Meyllianawaty Pratiwy Iis Rostini Irpan Irpan Iskandar Iskandar Junianto Junianto