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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. 8 No. 3 (2019): SEPTEMBER" : 5 Documents clear
Effect of Addition of Cod Liver Oil in the Commercial Feed Protein Retention and Retention Energy Meat Giant Freshwater Prawn (Macrobrachium rosenbergii) Fajar Septian Aji; Boedi Setya Rahardja; Agustono agustono
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.404 KB) | DOI: 10.20473/jmcs.v8i3.21161

Abstract

Prawns (Macrobrachiumrosenbergii) is one of the freshwater shrimp species native to Indonesia. Shrimp prawns are the most popular of all freshwater shrimp because of its large size and has a high economic value in both domestic market and abroad. Problems commonly encountered in the cultivation of prawns currently includes several factors such as water quality, disease and feed. Efforts that can be done is by feeding in sufficient quantity and quality and not excessive is a very decisive factor. Technical constraints on the level of farmers are limited in supply mains quality. Therefore, efforts are needed to tackle these problems by managing the stock of prawns parents. This study aims to determine the addition of cod liver oil on a commercial feed can increase protein retention and energy retention prawns (Macrobrachium rosenbergii). This research was carried out experimentally with a completely randomized design (CRD). The treatments were given a dose of cod liver oil 0% (control), and the treatment 1-4 using a 3% increase each treatment dose. Analysis of data using ANOVA followed by Duncan test. Based on the research results giving cod liver oil on a commercial feed effect on increasing protein retention and energy retention of lobster meat. Retention of the best protein found in 4 treatments with a dose of 12%, while the retention of the best energy contained in the second treatment with a dose of 6%.
Antioxidant Activity Sonneratia caseolaris Leaves Extract at Different Maturity Stages Winarti Winarti; Boedi Setya Rahardja; Sudarno sudarno
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.541 KB) | DOI: 10.20473/jmcs.v8i3.21163

Abstract

Free radical is a reactive component because it has one or more electrons. Free radical is very dangerous for our body because it can cause degenerative diseases, such as cancer, heart attack, and aging. Cancer and heart attack are one of the most killer disease. All we can do to decrease the free radical effect is consume antioxidant. S. caseolaris leaves has antioxidant activity, but it has known yet which stage of maturity is the best one for produce the highest antioxidant activity. This purpose of this research is knowing the influence between maturity and antioxidant activity at different maturity stages. This method of this research is experimental with Completely Randomized Design. The treatment in this research is vitamin C, fresh leaves in ethanol 96% extract, young leaves in ethanol 96% extract, and mature leaves in ethanol 96% extract. The main parameter of this research is IC50 values and the secondary parameters are total content of phytochemical in every extract. Data analysis using descriptive method with 4 treatments and five replications. The result of this research show that the maturity has influence in antioxidant activity. Inhibitory concentration 50 (IC50) values of shoot leaves extract, young leaves extract and mature leaves extract is 12.0013 ppm, 13.9915 ppm and 14.6613 ppm. All of them are called antioxidant which has very strong activities. The highest phytochemical compound is found on shoot leaves extract with ethanol 96% solvent.
Oxidation Lipid on Fish Cake Catfish (Pangasius sp.) Dissolved in The Extract of Bay Leaf (Eugenia polyantha) Mahiastuti Tribuana Tungga Dewi; Boedi Setya Rahardja; Agustono Agustono
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.265 KB) | DOI: 10.20473/jmcs.v8i3.21158

Abstract

Catfish (Pangasius sp.) As a source of animal protein. Fish catfish have a thick white meat so that it can be processed into a wide range of diversified products. The process of fried fish cake can result in fat or autooxidation process. Autooxidation can be inhibited by the presence of antioxidant compounds. One source of natural antioxidants are bay leaf Eugenia polyantha.This research was carried out by experimental methods and the use of experimental design of randomized Complete Design (RAL). RAL is used when the material and condition of the experiment are homogeneous. This research consists of four concentrations of extract treatment bay leaf, namely 0%, 10%, 20%, 30%. Fish cake has been fried done soaking for 30 minutes. Water content showed no significant difference (p> 0.05) at 24 hours to 28, this indicated that the addition of bay leaf extract did not affect the moisture content during storage. The high water content at 0 hour is caused by the process of soaking the fish cake  in the extract solution. The highest value is shown by the concentration of 30% at the hour to 0 that is 52.78%, this indicates that the fish cake by soaking can meet the quality score SNI 7757:2013 which is a maximum of 60%. The fat content in the fish cake continues to decrease, indicating the occurrence of oxidation during storage. Levels of TBA in fish cake continue to increase that can be slowed by the extract of bay leaves with a concentration of 30%.
Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah Nur Fais; Gunanti Mahasri
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.42 KB) | DOI: 10.20473/jmcs.v8i3.21159

Abstract

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).
Study of Heavy Metal Cadmium Content (Cd) In Various Sizes of Blood Shells (Anadara granosa) In Bancaran Coastal Bangkalan, Madura Esti Sudaria Ulfah; Boedi Setya Rahardja; Kustiawan Tri Pursetyo
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.317 KB) | DOI: 10.20473/jmcs.v8i3.21160

Abstract

Ocean pollution occurs because of the concentration of population, tourism and industrialization in the coastal areas, causing contamination of the water ecosystem by heavy metals, one of them is cadmium (Cd). Existence of heavy metals in the water can be accumulated in aquatic  organisms, especially blood shells. Its dangerous for human that consumed them. The purpose of this study is to know the contents of cadmium (Cd) in blood shells, water, sediments and to determine the relation of blood shell’s size with the contents of cadmium (Cd) in the Bancaran Coastal, Bangkalan, Madura. Research methods that used was observations method. The main parameters that  observed  are  the contents of cadmium (Cd) in sea water, sediment and blood shells in the Bancaran Coastal. Supporting parameters that observed are water quality include temperature, p H, salinity, DO and brightness. Data analysis is used to find relations of the data that obtained (regression-correlation). The results showed that the contents of cadmium (Cd) of large blood shells are higher than the small and medium blood shells and there is relat ion between the size of the blood shells with the contents of cadmium (Cd). The water quality of Bancaran Coastal are the temperature 28oC-29oC, pH 7-8, salinity 30 ppt, the brightness 30 cm and DO 5 mg/l.

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