Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Laot Ilmu Kelautan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Noverdiman, Noverdiman
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Variasi Suhu Permukaan Laut terhadap Kelimpahan Ikan Cakalang (Katsuwonus pelamis) di Perairan Padang melalui Pemanfaatan Satelit Landsat 9 Sinaga, Nurlince; Heltria, Septy; Noverdiman, Noverdiman; Ramdhani, Farhan
Jurnal Laot Ilmu Kelautan Vol 6, No 2 (2024): Jurnal Laot Ilmu Kelautan
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jlik.v%vi%i.10693

Abstract

Suhu Permukaan Laut (SPL) sangat berpengaruh terhadap metabolisme ikan secara biologis. Penelitian ini bertujuan untuk mengetahui pengaruh suhu permukaan laut terhadap potensi kelimpahan ikan cakalang, memetakan sebaran suhu permukaan laut di Perairan Padang menggunakan Satelit Landsat 9 Oli dan mengetahui hubungan suhu permukaan laut terhadap potensi kelimpahan ikan cakalang. Penelitian ini dilaksanakan di (PPS) Bungus Sumatera Barat tanggal 1 Mei - 20 Mei 2023. Materi yang digunakan dalam penelitian ini yaitu berupa data data logbook penangkapan dan data suhu permukaan laut. Metode yang digunakan yaitu analisis secara deskriptif dan analisis regresi linier sederhana. Hasil penelitian menunjukan tangkapan tertinggi terjadi pada Musim Peralihan I dengan sebaran SPL sebesar 32.13℃ dengan kecepatan angin sebesar 1.25 m/s dan kecepatan arus sebesar 0.3 m/s. Kemudian untuk hasil tangkapan terendah terjadi pada musim Timur dan Peralihan II dengan sebaran SPL sebesar 28.29 dan 25.01 ℃ dengan kecepatan angin sebesar 1.85 dan 1.21 m/s dan kecepatan arus sebesar 0.15 m/s dan 0.25 m/s. Hasil Analisis menunjukan bahwa suhu permukaan laut tidak berpengaruh secara signifikan terhadap kelimpahan ikan cakalang. 
The Effect of Replacing Fish Flour with Processed Shrimp Waste Flour Through Various Processes on Performance Broiler Perkasa, Bayu Gilang; Mairizal, Mairizal; Noverdiman, Noverdiman
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 25 No 2 (2022): November 2022
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.087 KB) | DOI: 10.22437/jiiip.v25i2.19057

Abstract

This study aims to determine the ability of shrimp waste processing with several combinations of processing such as soaking using husk ash water filtrate, steaming and fermentation using the Trichoderma viridae fungus, as well as to determine the optimal level and level of using processed shrimp flour to replace fish meal in broiler chicken rations. . The study was conducted experimentally using a completely randomized design method consisting of 5 treatments and 4 replications. The treatment given was replacing fish meal with processed shrimp waste flour which consisted of P0 = 0% processed shrimp waste flour, P1 = 25% processed shrimp waste flour, P2 = 50% processed shrimp waste flour, P3 = 75% processed shrimp waste flour. and R4 100% processed shrimp waste flour. The data obtained were tabulated using the Microsoft Excel program, then analyzed using analysis of variance (ANOVA), if there were differences, then the Multiple Distance Test (Duncan's). The observed variables consisted of changes in the nutritional content of shrimp waste before and after processing, feed consumption, body weight gain and feed conversion in broiler chickens. The results of this study indicate a decrease in the nutritional content of processed shrimp waste. The replacement of fish meal with processed shrimp waste in broiler chicken rations had a very significant effect (P<0.01) on consumption and body weight gain, but had no effect (P>0.05) on feed conversion value. Based on the results of the study, it can be concluded that the processing of shrimp waste through several processes has not been able to improve the nutritional content of shrimp waste. The use of processed shrimp waste flour can be used up to 50% level as a substitute for fish meal in broiler chicken rations. Suggestions that can be given are the length of processing time from shrimp waste can be reduced in order to minimize factors that can damage or reduce the nutrition of shrimp waste. Keywords: Shrimp Waste, Trichoderma viride, Fermentation, Broiler, Performance
Co-Authors Farhan Ramdhani Mairizal Mairizal Perkasa, Bayu Gilang Septy Heltria Sinaga, Nurlince