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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 115 Documents
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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
The Effect of Seaweed Extract (Gracilaria spp.) Towards the Freshness Quality Changes of Fresh Milkfish (Chanos chanos) During Cold Storage Putri, Chairunnisa Ramadhani; Subekti, Sri; yuli pujiastuti, dwi
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.42650

Abstract

Milkfish (Chanos chanos) is a type of fish that has high economic value and good nutrition but very easy to decay. People often use formaldehyde and preservatives synthesis of the other so that the fish is not quickly decay. Natural ingredients containing antibacterial compounds, one of which is Gracilaria spp, can be used as an alternative as a natural preservative. This study aims to determine the influence of seaweed extract (Gracilaria spp.) to change the freshness quality of the fish, milkfish (Chanos chanos) during cold storage. The design in this research is Completely Randomized Design (CRD) with four replications and two factors, the first factor is the concentration of seaweed extract 700, 600, 500 ppm, and control (without soaking). The second factor is the length of storage time for 0, 3, and 6 days. Analysis of data using Analysis of Variance (ANOVA) and continued with the Duncan's Multiple Distance Test to determine differences between treatments. The results showed that the extract of seaweed (Gracilaria spp.) at a concentration of 500 ppm, 600 ppm, and 700 ppm during cold storage significantly effect (p<0.05) to changes in the quality of freshness of the fish, milkfish (Chanos chanos). The best treatment was at a concentration of 700 ppm. Gracilaria spp extract solution with a concentration of 700 ppm can be used as an antibacterial and to maintain the fresh quality of milkfish based on the total number of bacteria, organoleptic tests and pH tests.
Bacteria Detection Salmonella sp. in Fish Meatball Products Sold in Some Traditional Markets in Surabaya Permata Jelita, Chelsea; Mahasri, Gunanti; saputra, Eka
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.44921

Abstract

Fish meatballs are processed fishery products that use minced fish meat or surimi of at least 40% mixed with flour, and other ingredients if needed, which undergo formation and cooking. In general, fish meat used is for example snapper, grouper and mackerel. This study aims to determine the detection of Salmonella sp. bacteria, fish balls sold in several traditional markets in the city of Surabaya and the calculation of Total Plate Count of processed fish balls circulating in several traditional markets in Surabaya. The research method used is a direct survey for sampling. The sampling location of fish balls was done intentionally or purposive sampling method. Analysis of the data to determine the Total Plate Count of Salmonella sp. bacteria in fish balls in several traditional markets in Surabaya, which is displayedin tabular form. The results showed that the detection of Salmonella sp. bacteria was positive in two samples out of a total of 10 samples. The results of the Total Plate Count (TPC) test for Salmonella sp. in the two different samples in the same area of West Surabaya, it was 2x105 CFU/gr for the first sample and 1x103 CFU/gr for the second sample.
Pre-treatment of Lobster Shell Using Hydrochloric Acid for Nanochitosan Production Safrina, Dyah; Ulfa Safitri, Anisa; Suptijah, Pipih; Fariz Pari, Rizfi
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.45883

Abstract

Lobster shells are a by-product that can be used as a raw material for making chitin and chitosan. However, lobster shells contain a high amount of minerals that cover the chitin polymer on the shell. This chitin can be converted into chitosan by deacetylation process. Efforts that can be made to increase the efficiency of the chitosan extraction process from lobster shells are by pre-treatment using hydrochloric acid. The purpose of this study was to determine the pre-treatment time of lobster shells with hydrochloric acid and to produce nanochitosan from lobster shells. The results of this study indicate that the pretreatment time has a significant effect on the yield value of chitosan. The highest yield of chitosan was produced from the acid pre-treatment with a soaking time of 120 hours with a value of 15,6%. The quality of lobster chitosan from the best treatment has met the quality requirements based on SNI. Nanochitosan was successfully synthesized by ionic gelation method with a particle size of 357,76 nm and spherical shape based on SEM photos. Lobster nanochitosan has the potential to be applied in various fields, such as food, agriculture,and biomedical.
Analysis of Fish Consumption Pattern of People in Jombang District, East Java, during Pandemic and Endemic Covid-19 Rahmawati, Rahmawati; Sanjaya, Yushinta Aristina; Asih, Sri Alam Syah Lihan Candra; Putri, Ardita; Putri, Rinjani Eko; Ayuningtyas, Diella Trisna; Mulyani, Dwi
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.45924

Abstract

Fishery resources are a good source of food for human health. The fisheries sector plays a role in food security, not only as a complement but also plays a role in fulfilling food, nutrition, and protein sources, as well as people's income. Food security is closely related to the continuity of fish supply to meet people's needs. In this study the method used was survey method with the type of research used was descriptive research with a quantitative approach and data collection techniques in this study by conducting a survey using a questionnaire. The low consumption of fish in the community is caused by a lack of public knowledge about information on the nutritional content and benefits of consuming fish. The survey results stated that 89.3% of the respondents already knew the benefits of fish and the remaining 10.7% did not know the benefits of fish. As much as 85.4% of the people of Jombang District, East Java, get fish by buying it themselves at traditional markets with 80.6% liking fresh fish products and 19.4% liking processed fish products. As many as 79.6% of the people of Jombang District, East Java consider the quality of fish before buying fish; 45.6% stated that the ease of obtaining fish was their consideration in buying fish; and 50.5% stated price as their consideration in buying fish. As many as 83.5% of respondents stated that there was no difference in fish consumption patterns before and after the pandemic era. After the pandemic, people's frquency in consuming fish has increased, although not significantly. This is possibly due to the start of a sense of public awareness of the body's nutritional needs after the pandemic era.
Potency of Cellulolytic Bacteria in Ulva lactuca from Ujung Genteng Beach, Sukabumi, Indonesia Pari, Rizfi Fariz; Hardiningtyas, Safrina Dyah; Supraba, Ranula
Journal of Marine and Coastal Science Vol. 12 No. 2 (2023): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmcs.v12i2.46102

Abstract

Fishery Ulva lactuca is a potential green seaweed species that causes green tides and has not been utilized. U. lactuca has the potency to attract cellulolytic bacteria due to its high carbohydrate content. U. lactuca is commonly found on the southern seacoast of Java Island, one of which is Ujung Genteng Beach, Sukabumi, Indonesia. In this research, we investigated the potential of cellulolytic bacteria from U. lactuca. Sources of bacteria are coming from the environment, the surface of the seaweed, and inside the seaweed (endophytes). To be able to determine the origin of the potential bacteria, the total plate count (TPC) was calculated with treatment without washing, washing with distilled water, and washing with a combination of distilled water and alcohol. From these bacteria, cellulolytic activity was tested using CMC media and morphological characterization. The most bacteria were found in the treatment without washing, as much as 7.48 Log Cfu/ml. The washing process reduced the TPC to 5.88 and 5.7 Log Cfu/ml in the treatment of washing with distilled water and washing with a combination of distilled water and alcohol, so that endophytic bacteria were obtained. The bacterial isolate with the highest cellulolytic potential was UW 1(1)1 5A1 from the non-washing treatment with a cellulolytic index of 2.25. These Gram-positive bacteria were in the form of filamentous lobates with a matte cream color with cocci-shaped cells. Meanwhile, the potential endophytic bacteria were Gram-positive coccus bacteria UW 3(1)1.2 with a cellulolytic index of 0.85. Both isolates have the potency to degrade cellulose.

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