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Patmawati
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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
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Search results for , issue "Vol. 8 No. 1 (2019): FEBRUARY" : 5 Documents clear
Process Production of Fishball Using Design of Fishball Moulding Machine in The Center of Testing The Application of Fishery (BBP2HP), Jakarta. Adam Sultoni; Sri Subekti
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1052.914 KB) | DOI: 10.20473/jmcs.v8i1.21146

Abstract

Meatball is round-shaped food which contains meat as the basic ingredient and it becomes an original Indonesian food. Meatball can be made or created manually by hand or meatball machine. In this the modern era, a lot of meatball sellers are using meatball machine in order to get a maximum  and desired meatball results therefore the meatball machine is needed to accelerate the production process, faster than manual process.Meatball machine can produce more meatball (1000 meatballs per day) compared with manual process which can only produce 200-400 meatballs per day.  This internship was carried out to learn the production design for fish meatball production in BBP2HP through Triple screw with horizontal model. It consists of three basic process such as preparation, installation, and trial phase. The equipments which are used in running this system are masks, welding goggles, gloves, electrode, work outfit, saw blades, hammers, grinders, electric drill, hacksaw, lathes, work shoes, and sigmat.   Meatball machine is designed with stainless steel and can easily be used. This machine has horizontal-shaped body (Length x Height x Wide = 848 x 500 x 313 mm), 200 watt electricity, 5 kilograms grinding capacity, and 120 meatballs per minute production speed. It is suitable for home scale production with low electricity to save the cost.
The Effect of Different pH in Extraction Process Against Physicochemical Properties of Refined Iota Carrageenan from Eucheuma spinosum Seaweed. Miftakhul Ulumiah; Mochammad Amin Alamsjah; Kustiawan Tri Pursetyo
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.099 KB) | DOI: 10.20473/jmcs.v8i1.21142

Abstract

Gelatin is a simple protein obtained from the partial hydrolysis of collagen from the skin, bones, joints and connective tissue of animals. One potential material for the manufacture of gelatin is fish bone milkfish (Chanos chanos). Gelatin derived from fish bones with acid process is able to change the triple helix collagen fibers into a single chain, whereas the solvent base only produce double chain. Demineralization of bone or fish skin should use a weak acid is acetic acid, because when using strong acids will produce a strong scent and color gelatin becomes dark. This study aims to determine the effect of the use of acetic acid to the production of fish bone gelatin and the concentration of acetic acid is necessary to produce gelatin with physical and chemical properties of the best. This study uses a Completely Randomized Design (CRD) with four treatments and five replications. The treatments used in this study is the concentration of acetic acid 2%, 4%, 6% and 8%. Based on the research, it was found that the acetic acid solvent effect on the value of the yield and gel strength, but has no effect on the pH value and viscosity. Acetic acid concentration 8% give 4.102% yield value; pH value (acidity) 4.98; 134.313 bloom gel strength and viscosity of 3.6 cP. FTIR analysis results indicate that the fish bone gelatin produced from this research have the same functional group with commercial gelatin.
Effect of Combination Yeast Bread and Chlorella sp. to Population Growth and Protein Content of Brachionus plicatilis Ike Yunita Indra Swari; Boedi Setya Rahardja; Prayogo Prayogo
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.897 KB) | DOI: 10.20473/jmcs.v8i1.21144

Abstract

One of larvae feed can be used is Brachionus plicatilis but necessary an enrichment for review adding nutritional values of the Brachionus plicatilis. Some phytoplankton frequently used type food by Brachionus plicatilis between lay Tetraselmis sp., Skeletonema costatum, Chlorella sp., Dunaliella salina and Spirulina sp. (Isnansetyo And Kurniastuty, 1995). In this time, many parlors seed microalgae replace with yeast bread, beside that yeast bread serves as a probiotic too (Winasuria, 1993). This study aims to determine the effect feeding review form a combination of yeast bread and Chlorella sp. against population growth and protein content of Brachionus plicatilis. The research method used is an experimental method with completely randomized design as design of Experiments. The treatment used is a combination of yeast and Chlorella sp. with different period, that was treatment A (Chlorella sp. 100%), treatment B (Chlorella sp. 25% and 75% baker's yeast), treatment C (Chlorella sp. 50% and 50 % of baker's yeast), treatment D (Chlorella sp. 75% and 25% baker's yeast), each treatment was repeated 5 times. The main parameter observed is population growth, growth rate and protein content. The supporting parameters observed parameter is water quality. Data analysis using variant analysis (ANOVA) and to review the best treatment, Duncan's Multiple Range Test performed. Results Provision combination of baker's yeast and Chlorella sp. with term certain showed significant differences (p<0,05) against population growth Brachionus plicatilis. The highest population growth are in treatment D  and the lowest are in treatment B. For a review feeding of Brachionus plicatilis preferably using Chlorella sp. with 1,125x106 density cells / ml and 0,0005 grams of baker's yeast.
Identification The Content of Lead (Pb), Mercury (Hg), Chlorophyll-a, and Cell Morphology of Seaweed Kappaphycus alvarezii in Bluto and Saronggi Water, Sumenep, Madura, East Java Aisyah Afrianti; Farah Nabilah; Reysa Sasmaya Wahyadyatmika; Moch. Amin Alamsjah; Agustono Agustono; Abdul Manan; Boedi Setya Rahardja
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (604.127 KB) | DOI: 10.20473/jmcs.v8i1.21145

Abstract

Kappaphycus alvarezii is one of Indonesia's export commodities because it has high economic value as food and industry. One area in East Java which is the center of seaweed cultivation is Sumenep regency such as Saronggi and Bluto. Currently Sumenep Regency is an area for oil and gas exploration and exploitation. Types of pollutants resulting from these activities cause pollution in aquatic environments such as lead (Pb), mercury (Hg) and cadmium (Cd). The heavy metals found in the waters can be absorbed and accumulated in the seaweed thallus. The purpose of this research is to know the heavy metal content of Pb, Hg, Cd, chlorophyll-a, and cell morphology in E. cottonii in Bluto and Saronggi waters. This research is survey and descriptive research. The results showed that there are differences in heavy metal content of lead in E. cottonii, seawater, and sediments in Bluto waters and Saronggi waters. The waters of Bluto have a lower amount of chlorophyll-a than the Saronggi Waters. Cell wall thickness in E. cottonii in Saronggi Waters has thinner cell walls than Bluto waters. Measurement of water quality in Bluto and Saronggi waters through temperature, pH, salinity, brightness and DO parameters. The measurement results from both waters are not any striking difference and under optimal conditions.
Personal Hygiene Pekerja Dalam Proses Produksi Nugget Ikan Lele Dumbo (Clarias Gariepinus) Di Pusat Pelatihan Mandiri Kelautan Dan Perikanan (P2MKP) Karya Lestari Bali Ray Nasrullah Nasrullah; Eka Saputra
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v8i1.23441

Abstract

Nugget is one type of ready-to-eat frozen product. Nugget is made from ground meat which is given spices, a binder mixture, then cured, steamed, cut and covered with flour adhesive (dough) and covered with bread flour (breading). Field Work Practice is to study and learn the personal hygiene of workers in the process of producing nuggets of dumbo catfish (Clarias gariepenus) at P2MKP Karya Lestari Tabanan, Bali. This Praktek Kerja Lapang Activity uses descriptive observative method which is a method in solving a problem by describing and explaining the situation and condition of an object of observation based on direct observations and facts that occur in the field. Data collection in this Praktek Kerja Lapang activity uses primary data collection methods from interviews, active participation and observations, and secondary data through literature study. The application of personal hygiene in P2MKP has been carried out well in accordance with standards including the use of closed clothing, using gloves according to standards, maintaining the health and safety of workers and prohibiting the use of personal equipment made of metal. But the knowledge of personal hygiene workers is not evenly distributed because some workers have not received training facilities on personal hygiene as a whole, it is an obstacle in the application of personal hygiene workers.

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