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Didit K. Dewanto
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Sekolah Tinggi Perikanan dan Kelautan (STPL Palu) Jl. Soekarno Hatta Km. 6 (Kampus Madani) Kota Palu, Sulawesi Tengah
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INDONESIA
KAUDERNI
Published by Sekolah Tinggi Perikanan dan Kelautan Palu
ISSN : -     EISSN : 25410571     DOI : -
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology
Jurnal "KAUDERNI : Journal of Fisheries, Marine and Aquatic Science" memuat penulisan ilmiah orisinal serta review terhadap publikasi yang relevan. Jurnal ini membahas hal-hal yang berkaitan dengan semua aspek bidang perikanan serta sumberdaya ikan dan lingkungan akuatik (laut, tawar dan payau). Diutamakan tulisan yang berorientasi pada paradigma pembangunan lestari, pemanfaatan berkelanjutan dan pengelolaan lestari sumberdaya ikan berserta lingkungannya.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 16 Documents
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ANALISIS FAKTOR LINGKUNGAN INTERNAL DAN EKSTERNAL PENGEMBANGAN USAHA IKAN SIDAT (ANGUILLA SP.) DI KOTA PALU Salanggon, Alismi M; Laapo, Alimudin; Tantu, Fadly Y
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

This study aims to analyzed Internal Factor Evaluation, External Factor Evaluation, SWOT and Grand Strategy Matrices. The results showed that the strengths of eel business development in Palu were experience in the eel business, regular customers and suppliers as well strategic business location. The weaknesses were that the collectors/traders/middlemen don?t yet know how to grow out glass eels and captive breeding is not yet possible, business management is still family-oriented and production capacity is still limited. Opportunity factors for eel business development in Palu were high market demand (domestic and foreign), eel resources are still abundant and eel prices remain high. While threat factors were weaknesses in legislation/regulation on eels, environmentally damaging capture methods, and changes in climate that affect the availability of eels. The strategy for eel business development in Palu City was in quadrant I, which is a Strength-Opportunity (S-O) or aggressive strategy
TINGKAT PENERIMAAN KONSUMEN TERHADAP BAKSO IKAN LELE DENGAN KONSENTRASI DAGING YANG BERBEDA Musdalifah, Musdalifah; Tanod, Wendy Alexander
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Increased production of catfish in Central Sulawesi was not followed by an increase in the consumption of meat catfish. Diversification of products made from meat catfish, into attractive products such as meatballs need to be done. This study aims to determine consumer acceptance of meatball use catfish meat. This study uses 4 treatments and 3 repetitions. The parameters tested in each treatment, the ash content, moisture content and organoleptic assessment. The treatments were given, namely variations in the concentration of meat catfish 200 g, 400 g, 600 g and 800 g. The results showed the ash content meatballs catfish ranging from 0.64% to 0.93%. The water content meatball catfish of each treatment ranged between 66.75% - 70%. Value organoleptic appearance meatballs catfish range of 6.33 to 6.83. Smell value of meatballs catfish ranging from 6.50 to 6.83. Flavor value of meatballs catfish ranging from 6.33 to 6.83. Texture value of meatballs catfish ranging from 6.33 to 6.83. From the results of this study concluded that the levels of ash and water content meatball catfish from each treatment were given still meet the Indonesian National Standard and meatballs catfish with meat concentrations of 600 g and 800 g preferably panelists
KANDUNGAN ANTIOKSIDAN ALGA MERAH EUCHEUMA COTTONII DENGAN METODE PENGERINGAN YANG BERBEDA Amelia, Resky; Tanod, Wendy Alexander
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

The antioxidant compound is one compound that is much sought after by researchers. Antioxidant compounds could counteract free radicals easily react with molecules such as proteins, fats, carbohydrates, and DNA. Red algae Eucheuma cottonii containing bioactive potential as natural antioxidants. Drying algae by farmers generally utilize solar energy. Drying in this way can damage the content of antioxidant compounds. This study aims to assess the proper drying method in order to minimize damage to the E. cottonii antioxidant compounds. This research was using four different drying methods of treatment and 3 replicates, in the determination of IC50 values. The yield showed dried by the sun of 70.9%, dried at room temperature with the aid of a fan at 83.3%, is dried using an oven with atemperature of 70-800C for 87.8% and dried using an oven with a temperature of 50- 600C by 73%. IC50 values in the dried by the sun at 693.90 ppm, dried at room temperature with the aid of a fan at 593.19 ppm, dried using an oven with a temperature of 70-800C at 232.87 ppm and dried in an oven at a temperature of 50-600C 419.76 ppm. Levels of antioxidants found in E. cottonii either dried using an oven or dried by the sun and the temperature of the room, including the antioxidant weak.
AKTIVITAS ANTIBAKTERI DARI EKSTRAK JAMUR LAUT Fadilah, Nur; Erawati, Erawati; Nahar, Hendrik; Dewanto, Didit Kustantio
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

A search new antibacterial compounds should continue to be done as a raw material of antibiotics. The purpose of this study, which is to get kind of marine fungi antibacterial activity and get the value of MIC and MBC. The study was conducted from the sampling sponge, marine fungi isolation, extraction, preparation of test bacteria, antibacterial activity testing and analysis of MIC and MBC. Data was analyzed by measuring the diameter of inhibition zone are formed. The results obtained, that debris ethanol fraction from marine fungi J3 can inhibit the growth of E. coli and S. aureus at a concentration of 100 mg/L to 100.000 mg/L. At the debris ethyl acetate fraction able to inhibit concentration of 1.000 mg/L to 100.000 mg/L. At the filtrate ethyl acetate fraction was able to inhibit 10.000 mg/L to 100.000 mg/L. For both types of test bacteria, MIC and MBC values are indicated by the highest debris ethanol fraction and lowest by the fraction of ethyl acetate filtrate.
KEPADATAN ASCIDIACEA (DIDEMNUM MOLLE) DI PERAIRAN PANTAI TASIK RIA, SULAWESI UTARA Dewanto, Didit Kustantio
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

This research was conducted with the aim of knowing the density of Ascidiacea D. molle located in Tasik Ria, Manado Bay, North Sulawesi. Collecting data and samples using diving equipment (SCUBA) with quadrant and transect method, placed in the 50 meters parallel to the shoreline. The first transect placed at a depth of 5 meters and second transect at a depth of 3 meters. In calculating the density of D. molle using a quadrant with a size of 50 x 50 cm placed on a transect at ten points. Average density D. molle at a depth of 5 meters higher than at a depth of 3 meters and vary in each month. This trend is strongly influenced by various environmental factors are not yet known, so it takes a period of time longer observation with an emphasis on the relationship between environmental factors and the frequency of  attendance D. molle.
STRUKTUR POPULASI REKRUT KARANG HERMATIFIK PADA METODE FISH HOME DI TELUK PALU Salanggon, Alismi M; Finarti, Finarti
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

The goals of this research were to study the characteristics of coral recruits on Fish Home artificial reef modules at two sites with different environmental characteristics (habitat condition, physical and chemical water quality). The research was carried out from July to September 2016 at Mamboro Suburb in Palu Bay and Lero Village in Donggala District. Data were collected using SCUBA via a systematic random sampling method. Coral recruits were identified and community composition indices of abundance, distribution, diversity, evenness and dominance calculated. Water quality parameters were conducive to coral growth. The artificial substrate (fish homes) enabled coral settlement. Corals recruited mostly onto the outer walls of the fish homes, and were evenly distributed. At the Lero site, 683 colonies were counted, comprising 11 Families and 33 Genera, at Mamboro 563 colonies comprised 13 Families and 31 Genera. Dispersal patterns of the dominant group, no dominant species, average diversity and evenness.
PERFORMA REKRUT KARANG HERMATIFIK PADA METODE FISH HOME DI TELUK PALU Akbar, Mohamad; Wahyudi, Deddy
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

This study examines the coral reefs hermatifik Recruited naturally in concrete substrates (fish home), physical and chemical parameters of waters. Assessment the performance of the reef include health (survival), the growth of coral, coral functional groups as well as the identification of the types of reef fish recruited to the fish home. The research was conducted in the waters of the Palu bay, Mamboro Village North Palu district and Lero village, Sindue district Donggala, Central Sulawesi Province. The research was conducted July to September 2016. Data collection techniques using the method of the survey with random systematic data collection. Position and depth of fish home homogeneous. Visual observation of the census by direct observation using SCUBA at fish home that has been installed in the Water of Lero and Mamboro village. The research results showed the water conditions in the Lero and Mamboro is still good for the growth of coral recruitment. Composition recruit fish on the fish home consists of three groups of fish targets, indicator fish and other fish (major). The index value of diversity recruitment of fish (H ') in the waters of Lero and Mamboro is in the medium category, the index value fish recruits uniformity (E) is not uniform, and the dominance of index valuesrecruit fish (C) in a stable condition.
ALT BAKTERI DAN KAPANG MIE BASAH DAGING CUMI CUMI DENGAN LAMA PENYIMPANAN BERBEDA Salanggon, Alismi M; Hanifah, Hanifah; Tanod, Wendy Alexander; Hermawan, Roni
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Mie basah merupakan mie mentah yang direbus terlebih dahulu dengan air mendidih sebelum dipasarkan. Saat ini, mie basah yang beredar di masyarakat memiliki kandungan gizi karbohidrat yang tinggi sedangkan kandungan protein dan mineral masih rendah. Oleh karena itu, penambahan mutu gizi dari mie basah dengan cara menfortifikasi mie dengan bahan lain seperti cumi cumi. Cumi cumi selain dagingnya yang mudah dicerna, juga memiliki kandungan asam amino esensial dan kaya akan mineral seperti fosfor dan kalsium yang berfungsi untuk pertumbuhan dan pembentukan tulang. Oleh karena itu, penambahan cumi cumi perlu dilakukan guna untuk meningkatkan mutu gizi dari mie. Umumnya mie basah yang beredar di pasaran hanya mampu bertahan selama ±2-3 hari pada suhu ruang. Sedangkan cumi cumi mengandung kadar air yang cukup tinggi. Kadar air yang cukup tinggi pada suatu bahan pangan, dapat memicu tumbuhnya mikroorganisme. Tujuan penelitian ini dilakukan untuk mengetahui ALT bakteri dan ALT kapang mie basah daging cumi cumi pada lama penyimpanan yang berbeda. Penelitian ini menggunakan 4 (empat) perlakuan dan ulangan sebanyak 3 kali yaitu lama penyimpanan 24, 48, 72, dan 96 jam. Hasil yang diperoleh ALT bakteri , ALT kapang dan pH pada mie basah dapat bertahan pada 48 jam pada suhu ruang sedangkan ALT bakteri, kapang dan pH pada 72 jam mie dikatakan rusak karena sudah melewati batas SNI ALT bakteri sebesar 1 x 106koloni/g dan ALT kapang sebesar 1,0 x 104koloni/g.
POTENTIAL MARINE-DERIVED FUNGI ISOLATED FROM SPONGE IN PRODUCE NEW AND BENEFICIAL COMPOUNDS Tanod, Wendy Alexander; Muliadin, Muliadin; Adel, Yeldi S; Dewanto, Didit Kustantio
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Marine organisms are a source of natural products and produce compounds with a molecular structure that is unique and useful. Thousands of new compounds have biological activitity for anticancer, antiviral, and antimicrobial. This compounds isolated from various marine organism, including from marine-derived fungi. Investigation of chemical compounds from marine-derived fungi isolated from sponge has increased steadily, indicating the important role of marine-derived fungi in the discovery of drug compounds. The sponge has produced various kinds of fungi, which have reported to provide a variety of pharmacologically active metabolites and structurally diverse. Study literature showed that many fungal genera isolated from the marine sponge dominated the genus Acremonium, Aspergillus, Penicillium, Phoma, and Fusarium. The high proportion of genera and new compounds showed that the fungi isolated from the sponge could develop.
MUTU KIMIA DAN ORGANOLEPTIK ABON IKAN TONGKOL (EUTHYNNUS AFFINIS) PADA BERBAGAI LAMA PENGGORENGAN Renol, Renol; Finarti, Finarti
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Abon ikan adalah suatu olahan daging ikan yang dibuat menjadi produk melalui proses kombinasi penggilingan, penggorengan, pengeringan, dengan cara menggoreng serta penambahan bahan penyedap. Penggorengan merupakan suatu proses pemanasan bahan pangan menggunakan medium minyak goreng sebagai pengantar panas.  Tujuan penelitian untuk mengetahui mutu kimia (Kadar lemak, Kadar Air dan Kadar Abu) dan mutu organoleptik abon ikan tongkol dari berbagai lama penggorengan. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan dan ulangan sehingga terdapat 4x4 = 16 unit percobaan. Adapun perlakuan yang dicobakan yaitu: L1 = lama penggorengan 30 menit, L2 = lama penggorengan 35 menit, L3 = lama penggorengan 40 menit, L4 = lama penggorengan 45 menit. Hasil penelitian menunjukan perlakuan perbedaan lama penggorengan yang berpengaruh sangat nyata (p<0,01) terhadap kadar air, lemak dan kadar abu, serta sifat sensorik kenampakan, aroma, rasa dan bau abon ikan tongkol. Hasil uji BNJ menunjukan untuk kadar lemak pada perlakuan 30 menit (17, 27%) lebih baik dibandingkan pada perlakuan 35 menit (21,64%), 40 menit (25,29%) dan 45 menit (26,60%), kadar air diperoleh 6,09% pada perlakuan 45 menit lebih baik dibandingkan perlakuan 30 menit (21, 68%), 35 menit (13,12) dan 40 menit (11,56), sedangkan kadar abu perlakuan 30 menit (5,35%), 35 menit (5,40%), 40 menit (5,99%), dan 45 menit (5,77%). Mutu organoleptik yang meliputi tampilan, Aroma dan Tekstur menjadi yang terbaik pada perlakuan lama penggorengan 30 menit sedangkan untuk rasa yang terbaik pada perlakuan 40 menit.

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