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INDONESIA
JOURNAL OF COASTAL DEVELOPMENT
Published by Universitas Diponegoro
ISSN : 14105217     EISSN : -     DOI : -
Core Subject : Education,
Education
The Journal of Coastal Development (ISSN 1410-5217) is dedicated to all aspects of the increasingly important fields of coastal and marine development, including but not limited to biological, chemical, cultural, economic, social, medical, and physical development. The journal is jointly published by the Research Institute of Diponegoro University, Semarang, Indonesia and Indonesian Assosiation of Oceanologist (ISOI).
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000" : 7 Documents clear
A DOUBLE FUNCTION EQUIPMENT OF A DRYER CONCURRENTLY A WATER DISTILLER BY SOLAR AND WIND ENERGIES FOR THE DEVELOPMENT OF COASTAL AREAS Diyono .
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

The aim of the study is to create double-function equipment comprises the use of a dryer in the rainy seasons and of water distillation in dry seasons. The main components consists of a windmill as the sources of mechanical power to move the blower or water dipper and a drying room doubling as a distilling room by solar energy.
POPULATION AND OCCUPATIONAL CHANGE IN A COASTAL VILLAGE Nurdien H. Kistanto
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

In “Sumbersari” there are three major types of productive work: rice farming , fish raising and factory work. The industrial estate which has been operating since the late 1970s has altered the pattern of employment, in part because the agricultural land previously used for rice fields and brackish water ponds has been converted to industrial use. Waves of migrants from other places have taken up residence in Sumbersari either on a temporary or a permanent basis. These migrants have contributed to population growth and comprise he bulk of work force in this village.
STUDY ON THE EFFECT OF BIOAUGMENTATION ON THE REDUCTION OF AMMONIA IN THE SEDIMENT OF SEMI INTENSIVE TAMBAK Sarjito .; Adi Santoso; Ali Djunaedi
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

The aboraratory scale experiment with split plot randomized design was perfomed to find out the effect bioaugmention on ammonia reduction in the sediment of semi intensive tambak. The msin treatment was bioaugmentaion with probiotic epicin concentration of 0; 0.5 ; 1.0 and 1.5 ppm; as sub-treatment was the salinity (20; 25 and 30 ppt), and as a group was day (0; 2; 4 and 6). The result indicated that bioaugmentation was able to reduce ammonia concentration in the sediment of semi intensive tambak. The treatments, especially dose and days had a significant affect on the reduction ammonia in the sediment (p<0.01) with exception to salinity (p>0.05). the capability of epicin as a bioaugmentation started on the day of 2. The most effective epicin dose to reduce ammonia in the sedimentof semi intensive tambak for culture of Tiger shrimp (Penaeus. Monodon F.) was 1.5 ppm.
THE STABILITY OF FATTY ACID OMEGA-3 OF SALTED MACKEREL IN VACUUM PACKING Widodo Farid Ma’ruf
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Salted fist, one of the products od processed fish, is produced by the application of high temperature so that its quality tends to decrease during storage. One of the factors contributing to quality deterioration is the chemical reaction involving lipids such as oxidation and hydrolysis. Oxidation is caused by the presence of and accelerated by other factors such as temperature. This reaction occurs easily in fatty acid omega-3, which is one of a number of unsaturated fatty acids Hydrolysis reaction is caused by lipase enzyme in fish body. Therefore, it is necessary to find an appropriate storage method to prevent lipid deterioration. This research applied low temperature to preserve salted fish. The study was aimed at investigating the influence of low temperature (4oC) as compared to ambient temperature on the stability of fatty acids omega-3 of salted mackerel fish wrapped in vacuum packing. Results showed that omega-3 content in mackerel varied with different storage temperature and period.
A STUDY OF CHANGES IN THE PROTEIN QUALITY OF RAINBOW TROUT (Salmo gairdneri) IN FROZEN STORAGE Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Freezing is an effective method of preservation which can produce high quality foods. However, low temperature applied during processing could results in serious product quality deterioration in particular functional properties of protein. During the freezing process salt concentration increases and the change in pH may cause extensive denaturation of muscle protein. The process of denaturation can be accelerated with a resulting increase in thaw drip loss of tissue. In order to examine protein quality, parameters such as soluble protein, drip loss, and changes in the electrophoretic pattern of sarcoplasmic protein of fish muscle were studied. The fish used in this experiment was rainbow trout (Salmo gairdneri). The fish was filleted and frozen in an airblast freezer for an hour at -30°C. They werecalled “fres quality samples”, whereas the “poor quality” samples were fish fillets that have been kept on ice for 3 days before freezing. The samples were analysed for salt soluble protein, thaw drip, water holding capacity and isoelectric focusing of sarcoplasmic protein at the day and the freezing day storage (5 weeks). There was a decrease of 70% on the “fresh quality” sample from the initial value of 82.8% AND 7.5% the “poor quality” sample from 82.5% on the salt soluble protein. Although the differences were small and there were no significant difference between the two samples, the result suggests that of the protein became denatured during frozen storage (5 weeks). There was an increase from 4.3% to 11.6% in “fresh quality” and 6.9% to 12% in “poor quality” sample. The drop of these values reflect the extent of protein denaturation due to ice crystal formation and cell rupture. Sarcoplasmic protein pattern of both sample were not much different before freezing, however there was a disappearance of some light sarcoplasmic bands in the sample after freezing process. On further storage (5 weeks) the pattern obtained were still nearly the same, but light bands did not correspond exactly in their position.
A COMPARISON OF PROXIMATE COMPOSITION AND MICROBIAL ASPECT OF BRINED AND UNBRINED MACKEREL (Scomber scrombus) SMOKED USING LIQUID AND OAK SAWDUST SMOKE Fronthea Swastawati; G.A. Garthwaite; Paul Beers
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Introduction : Smoking of fish has changed its function nowadays from just the preservative task to flavoring and coloring. The method of smoking has also been developed from traditional, which had used a simple technology to the modern method. In recent years, preparation of liquid smoke manufactured from certain varieties of wood pyrolysates have been successfully used as a substitute for the traditional smoking in a kiln. Material and methods : The objective of this study was to compare the effect of cold smoking of mackerel fish on the proximate composition, water activity, salt content and microbial aspect of smoked fish treated using oak sawdust and liquid smoke either salted or un-salted. Sensory analysis was carried out by using score sheet organoleptic and hedonic test. Identification of pathogenic bacteria was done by API-20 E method. Factorial design was administered to compare the effect of traditional and liquid smoke method to brined and unbrined smoked fish. Results and Discussion : The content of protein, lipid, water activity and salt of the two products were not significantly different (p>0.05). This means that the quality between two products were similar. Only moisture content of the products were very significantly different (p>0.01) caused by the phenomenon of osmosis between moisture of fish and brine. Study of liquid smoke treatment was found that liquid smoke was easier compared to oak sawdust smoke. It was also found that smoking reduces the number of colonies of bacteria. The number of colonies were about 1x103/g – 5x103/g after 2 day storage for unbrined smoked fish, while in brined smoked fish, no colonies were found after 3 day storage. Pseudomonas sp were present in both raw mackerel and the unbrined smoked fish sample, but were absent in the brined smoked fish.
DETERMINATION OF MERCURY’S BIOACCUMULATION FACTOR IN MILK FISH (Chanos chanos) OF SEMARANG MUNICIPALITY FISHPONDS USING NEUTRON ACTIVATION ANALYSIS Slamet Budi Prayitno
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Determination of bioaccumulation factor of mercury (200Hg) in chanos chanos of Semarang municipality fishponds has been carried out by applying the neutron activation analysis (NAA) and gamma spectrometry analysis. The gamma spectrometry technique was employed to analyze the gamma radiation exposure from activated samples. The heavy metal 200 Hg can be identified in water and milk fish (Chanos chanos), along with natural radionuclides 40K in water. The concentration of Mercury in the water at the 3 villages was 0.950 10-6 ppm, 284 10-6, and 350 10-6 ppm respectively. Whilst mercury concentration in the milk fish was 186 10-3, 068 10-3, and 098 10-3 ppm for Mangunharjo, Mangkang, dan Karanganyar respectively. Bioaccumulation factor can be estimated from the ratio of these heavy metal element in the sample and the water. Result shows that the bioaccumulation factor for mercury at 3 villages (Mangunharjo, Mangkang dan Karanganyar) is 195.942, 238.961, 279.614 respectively.

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