cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Patmawati
Contact Email
patmawati@fpk.unair.ac.id
Phone
+6281331762733
Journal Mail Official
jmcs@fpk.unair.ac.id
Editorial Address
Departemen Kelautan Fakultas Perikanan dan Kelautan Unversitas Airlangga Kampus C Mulyorejo Surabaya 601115
Location
Kota surabaya,
Jawa timur
INDONESIA
Journal of Marine and Coastal Science
Published by Universitas Airlangga
ISSN : 23016159     EISSN : 25280678     DOI : http://dx.doi.org/10.20473/jmcs.v9i2.20064
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology
The Journal of Marine and Coastal Science is a scientific journal that publishes articles related to marine science and coastal management, including seafood nutrition, marine microbiology, marine biotechnology, coastal management, and marine biodiversity research
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 5 Documents
 1 
Search results for , issue "Vol. 12 No. 1 (2023): FEBRUARY" : 5 Documents clear
The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.) Saltsa Arinda Putri; Endang Dewi Masithah; Eka Saputra
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.37150

Abstract

Lead (Pb) is one of the pollutants in the aquatic environment that is often questioned because it has toxic and dangerous properties for aquatic biota and indirect impacts on humans who consume it. Lorjuk (Solen sp.) is one of the aquatic biotas that can accumulate lead in its body because it is a filter feeder. The levels of lead accumulated in the body of lorjuk can be reduced by immersion using a chelating agent, such as citric acid because can bind metals thereby freeing food from metal contamination such as lead. This study aimed to determine the effect of different soaking times with citric acid on the levels of lead (Pb) and determine the optimal soaking time to reduce the levels of lead (Pb) in lorjuk meat. This study used a Completely Randomized Design (CRD) which consisted of three treatments for soaking lorjuk meat (1.5 hours; 3 hours and 4.5 hours). The results showed that the duration of immersion in citric acid affected the levels of lead (Pb) in lorjuk meat. The best treatment is soaking for 4,5 hours because it could reduce the levels of lead with a percentage decrease of 14,38%, organoleptic values on appearance parameter 6,07 (whole, specific meat color, bright and clean); odor 7,40 (very fresh) and texture 7,07 (elastic, solid and compact), moisture content 78,25%; protein content 8,67%; lipid content 0,65% and ash content 0,61%.
Identification of Morphometric and Intensity of Marine Leech Zeylanicobdella Infestation on Cantang Grouper from Brondong District, Lamongan and Mandangin Island, Madura Ririn Agustiya; Mahasri, Gunanti; Subekti, Sri
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.38273

Abstract

Cantang grouper (Epinephelus fuscoguttatus lanceolatus) is the result of hybridization between female tiger grouper and male grouper fish which is widely cultivated because it has fast growth, easy to breed, and lower cannibalism. Cultivation of cantang grouper can be carried out in semi-intensive ponds and floating net cages (KJA) which have the potential for grouper nursery and rearing activities. One of the problems in the cultivation of cantang grouper is the presence of disease attacks caused by marine leeches Zeylanicobdella with a prevalence of up to 100% in grouper culture in floating net cages. This study aims to determine differences in species and intensity of marine leech Zeylanicobdella infestation in cantang grouper (Epinephelus fuscoguttatus lanceolatus) from semi-intensive ponds in Brondong District, Lamongan and floating net cages (FNC) on Mandangin Island, Madura. The method used in this research is a survey and sampling is done by purposive sampling method. Cantang groupers measuring 15-20 cm from semi-intensive ponds and 20-25 cm from floating net cages each were taken as many as 35 individuals. Identification of Zeylanicobdella marine leeches using a binocular microscope and making sketches of ectoparasites with the help of a binocular microscope equipped with a lucida camera. Marine leech species found to infest the cantang grouper (Epinephelus fuscoguttatus lanceolatus) is Zeylanicobdella arugamensis which was found on the body surface, fins, gills, and eyes. The results of statistical analysis using the Mann-Whitney U test showed that there was no significant difference (p>0,05) between species and intensity of Zeylanicobdella arugamensis in cantang grouper reared in semi-intensive ponds and floating net cages. The intensity of marine leeches Zeylanicobdella arugamensis in semi-intensive ponds was in the medium category (14,74 individuals/head) and in floating net cages was in the medium category (27,74 individuals/head). The highest intensity of infestation marine leeches Zeylanicobdella arugamensis in floating net cages of 27,74 individuals/head. There was no significant difference in the intensity of Zeylanicobdella arugamensis marine leech infestation in cantang grouper both from semi-intensive ponds and floating net cages (FNC) which were included in the medium category.
The Effect of Adding Different Amounts of Turmeric (Curcuma domestica) on The Consumer Acceptance Level of Milkfish (Chanos chanos) Amplang aulia, nabila; Andriyono, Sapto; saputra, eka
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42588

Abstract

Turmeric as a natural dye contains curcuminoids which are beneficial for the body and have the potential to be applied in food stuffs such as in amplang. Milkfish amplang (Chanos chanos) is a snack made from typical Indonesian fish which is quite popular in society. This study used experimental laboratory research methods which aimed to determine the effect of adding the amount of turmeric (Curcuma domestica) on the level of consumer acceptance of the chemical and organoleptic characteristics of milkfish amplang. The design used was a completely randomized design (CRD) with one factor, namely the addition of turmeric to the production of milkfish amplang consisting of four treatments and three repetitions. The results showed that there was a significant difference between the treatments (p<0.05), the highest nutritional value was found in milkfish amplang with the addition of 0.5 g of turmeric with an average value of water content (2.64%), ash content (1.75%), protein content (10.54%), fat content (7.51%), and carbohydrate content (77.53%). Organoleptic test results showed that the best treatment was the addition of 0.5 g turmeric with average values for color (8.60), smell (8.40), taste (8.53), and texture (8.80).
Effect of Sugar Concentration on Physical and Chemical Characteristics of Kombucha Seaweed (Gracilaria verrucosa) Gustishio, Averio; Monica Sahidu, Adriana; saputra, eka
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42618

Abstract

Seaweed has been identified to increase endurance, anti-cancer, prevent premature aging, maintain skin smoothness. The potential for developing kombucha tea is very large in Indonesia, because until now there is no industry that produces and sells kombucha tea widely. Kombucha is an herbal product in the form of a drink which is the result of a symbiosis of bacteria and yeast containing a number of vitamins, minerals, enzymes, and organic acids. Kombucha tea is also beneficial for health, namely as an antioxidant, antibacterial, improving intestinal microflora, increasing body resistance and lowering blood pressure. The purpose of this study was to determine the effect of sugar concentration on the physical and chemical characteristics of Gracilaria verrucosa seaweed kombucha tea. The study was carried out using a one factorial completely randomized design. The treatment of sugar concentration was 9%, 10%, 11% and 12%. The results showed that with the addition of the higher sugar concentration, the higher the viscosity and alcohol content, while the pH value and vitamin C content were inversely proportional to the added sugar concentration.The optimal treatment was found at a sugar concentration of 9% because it had viscosity and pH values that were not much different from P0 as comparison data, and had the highest vitamin C content and the lowest alcohol content.
The Effect of Different Steaming Temperatures on Albumin Levels of Scad Fish (Decapterus ruselli) Fitrawan, M. Dzaky; Shofy Mubarak, Ahmad; yuli pujiastuti, dwi
Journal of Marine and Coastal Science Vol. 12 No. 1 (2023): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i1.42660

Abstract

Albumin is a plasma protein that consists of a single polypeptide chain and is used to accelerate the recovery of split/damaged cell tissue. Albumin is produced from human blood in the form of human serum albumin (HSA) which is fulfilled through imports at a relatively expensive price. The alternative albumin is needed to get the cheaper albumin but has the same clinical aspects, such as albumin from the scad fish (Decapterus ruselli). The purpose of this study is to determine the effect of different steaming temperatures on the albumin levels of scad fish (Decapterus ruselli) and get the optimal steaming temperature used to obtain albumin levels from scad fish (Decapterus ruselli). This research was conducted by the Completely Randomized Design (CRD) method which consists of 4 different steaming temperature treatments with 5 replications. The parameters observed were albumin content, protein content, and yield. The parameters were tested using One Way Analysis of Variance (ANOVA) followed by the Duncan Multiple Range Test. The results of this study showed that the treatment of different steaming temperatures had a significant effect (p<0.05) on the albumin levels and percentage of protein content. The optimum steaming temperature to obtain the highest albumin content from scad fish species Decapterus ruselli is 35℃ with an albumin content of 0.1394 g/L. Keywords: Scad fish, steaming, albumin, protein, yield

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol. 14 No. 3 (2025): SEPTEMBER Vol. 14 No. 2 (2025): JUNE Vol. 14 No. 1 (2025): FEBRUARY Vol. 13 No. 3 (2024): SEPTEMBER Vol. 13 No. 2 (2024): JUNE Vol. 13 No. 1 (2024): FEBRUARY Vol. 12 No. 3 (2023): SEPTEMBER Vol. 12 No. 2 (2023): JUNE Vol. 12 No. 1 (2023): FEBRUARY Vol. 11 No. 3 (2022): SEPTEMBER Vol. 11 No. 2 (2022): JUNE Vol. 11 No. 1 (2022): FEBRUARY Vol. 10 No. 3 (2021): September Vol. 10 No. 2 (2021): JUNE Vol. 10 No. 1 (2021): FEBRUARY Vol. 9 No. 3 (2020): SEPTEMBER Vol. 9 No. 2 (2020): June Vol. 9 No. 1 (2020): FEBRUARY Vol. 8 No. 3 (2019): SEPTEMBER Vol. 8 No. 2 (2019): JUNE Vol. 8 No. 1 (2019): FEBRUARY Vol. 7 No. 3 (2018): September Vol. 7 No. 2 (2018): June More Issue