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Fakultas Perikanan dan Ilmu Kelautan UNRI, Kampus Bina Widya JI. Raya Pekanbaru-Bangkinang KM 12,5 Simpang Panam Pekanbaru (28293)
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Berkala Perikanan Terubuk
Published by Universitas Riau
ISSN : 01264265     EISSN : 26542714     DOI : http://dx.doi.org/10.31258/terubuk.47.3.206-216
Core Subject : Social,
Environmental Science
Berkala Perikanan Terubuk interested in publishing basic, applied and advanced research in the following broad fields but not limited to Fish Biology, Aquaculture, Fisheries Management, Aquaculture, Water Quality, Marine Biology, Marine Pollution, Socio-economic of Fishermen, Aquatic pollution, Marine engineering, Aquaculture feeds and technology, Fishery technology, Coral reefs study and conservation etc.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 20 Documents
 1   2 
Search results for , issue "Vol 48, No 3 (2020): November" : 20 Documents clear
Chemical Composition (Proximate) Tuna Eye Paste (Thunnus sp.) Rana Salma; Rahman Karnila; Andarini Diharmi
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.711-716

Abstract

Penelitian ini bertujuan untuk mengetahui komposisi kimia pasta mata ikan tuna (Thunnus sp.). Metode penelitian terdiri dari dua tahap yaitu 1) preparasi mata tuna dan 2) analisis kimia pasta mata tuna. Parameter yang diamati pada tahap 1 adalah proporsi mata tuna dan pada tahap 2 dilakukan analisis kimia pasta mata tuna yaitu kadar air, abu, protein, lemak dan karbohidrat. Hasil penelitian menunjukkan bahwa pasta mata tuna memiliki nilai proporsi pada bagian mata tuna sebagai berikut: 91% daging dan cairan, 6% tulang keras, dan 2% lensa mata tuna. Rendemen pasta mata tuna adalah 94%. Komposisi kimiawi yang terkandung dalam pasta mata ikan tuna adalah sebagai berikut: kadar air 64,84% (bb), kadar protein 20,83% (bk), kadar abu 2,99% (bk), kadar lemak 73,89% (bk) dan kadar karbohidrat 2,33% ( bk).
DISTRIBUTION OF MICROPLASTICS IN SEA WATER ON THE WEST COAST OF KARIMUN ISLAND, KEPULAUAN RIAU PROVINCE Suriyanto Suriyanto; Bintal Amin; Syahril Nedi
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.613-620

Abstract

Mikroplastik merupakan salah satu bahan pencemar berukuran mikro dan berdampak negatif terhadap makhluk hidup dan lingkungan. Mikroplastik dapat didistribusikan ke perairan laut karena faktor hidrodinamika dan aktivitas antropogenik. Penelitian ini bertujuan untuk mengetahui disitribusi mikroplastik di pesisir barat Pulau Karimun Provinsi Kepulauan Riau. Metode penelitian yang digunakan adalah metode survei dengan teknik purposive sampling. Lokasi penelitian ditetapkan 4 stasiun yaitu stasiun 1 Teluk Senang (hutan mangrove), stasiun 2 Pantai Pangke (kawasan wisata), stasiun 3 Tanjung Melolo (pelabuhan Roro) dan stasiun 4 Tanjung Balai (padat penduduk). Pengambilan sampel pada saat air pasang dan surut. Kelimpahan mikroplastik di daerah penelitian berkisar antara 86.00-112.00 partikel/m3. Kelimpahan mikroplastik Tertinggi berada di Tanjung Balai dan terendah berada di Tanjung Melolo. Jenis mikroplastik yang ditemukan adalah fiber, film dan fragmen. Kelimpahan jenis mikroplastik tertinggi adalah fiber dengan 44,5 partikel/m3 (47%), kemudian film 31 partikel/m3 (32%) dan fragmen 19,75 partikel/m3 (21%). Mikroplastik tersebar di seluruh perairan Pantai Barat Pulau Karimun. Penghitungan tertinggi terjadi di kawasan padat penduduk (Tanjung Balai).
BLOOD DESCRIPTION OF PATIN FISH (Pangasius hypopthalmus) MAINTAINED BY PHOTOPERIOD MANIPULATION AND TURMERIC-ENRICHED FEEDING Riska Puspita Sari; Windarti Windarti; Morina Riauwaty
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.501-507

Abstract

Physiological condition of fish is affected by environmental condition and nutrient input. The growth of Pangasius hypopthalmus is improved by reared it in short photoperiod. To understand the blood condition of P. hypopthalmus reared in manipulated and fed with turmeric enriched pellets has been conducted in July-October 2019. The fish was reared in tarp ponds, 30 fishes/pond (6-8 cm TL). Manipulated photoperiod treatments were 24 hours dark, 18 hours dark and natural photoperiod, while turmeric treatments were 0.5, 0.7, and 0.9 g/Kg feed. Parameters measured were erythrocyte total, leucocyte total, hematocrit and leucocryt of P. hypopthalmus. Result shown that in general the blood condition of the fish there were no abnormality. Blood condition of all fish treated were erythrocyte total were 2.41-2.87 x106 cells/mm3, leucocyte was 2.96-8.82 x104 cells/mm3, hematocrit were 22.9-36.2 % and leucocryt were 0.8-1.8 %. Based on data obtained it can be concluded that manipulated photoperiod and turmeric enriched pellet do not negatively impact the health status of fish in general.
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON THE QUALITY SALT-FERMENTED (PEDA) MACKEREL (Rastrelliger kanaguarta) Novi Astria; Tjipto Leksono; Dian Iriani
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.664-676

Abstract

Peda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumatera and landed at the Laboratory of  Fish Processing Technology, Faculty of  Fishery and  Marine Science, Riau University, Pekanbaru. Each sample weighing about 200-250 grams. At the laboratory, samples were grouped into two, gutted and ungutted. After cleaned, the fishes were salted in a plastic bucket with four concentration of salt (15%, 20%, 25%, 30%) for 7 days. Then, the fishes were cleaned from salt residue and checked for sensory (appearance, texture, taste, odor, fungus), chemical (pH, water activity), and microbiological ( TotalHalophilic). The result has shown that the best treatment was in the gutted fish of  20% salt concentration with appearance (whole, cleanly, bright), odor (almost neutral and bit annoying), flavor (really good, specific, there is no another annoying flavor), pH  6.25, water activity 0.77, and total halophilic 9.8 x 104 CFU/gram. Meanwhile, the best texture was found in 25% of salt concentration with specific criteria solid, elastic, and dry enough.
ANALYSIS OF SEDIMENTATION RATES IN THE ESTUARY WATERS OF THE BOKOR RIVER, KEPULAUAN MERANTI DISTRICT, RIAU PROVINCE Anggie Agustian; Rifardi Rifardi; Elizal Elizal
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.558-567

Abstract

Penelitian ini bertujuan untuk mempelajari jenis sedimen dan laju sedimentasi yang terjadi di perairan pantai Muara Sungai Bokor. Penelitian ini menggunakan metode survey dimana sampel diambil dari enam lokasi yang dipilih secara purposif, kemudian semua sampel dianalisis di laboratorium ilmu kelautan. Hasil penelitian menunjukkan bahwa laju sedimentasi di Muara Sungai Bokor tinggi yakni antara 14,267 – 16,520 mm/tahun. Selanjutnya, akumulasi sedimentasi yang terjadi berkisar antara 0,0142 – 0,0165 m3/tahun dan 47.083 – 54.006 kg/ha/tahun dan jenis sedimennya didominasi oleh lumpur berpasir. Tingginya laju sedimentasi di perairan ini barangkali berkaitan erat dengan tingginya nilai TSS pada kolom air di mulut muara, faktor oseanografis dan tingginya pemanfaatan lahan serta aktivitas masyarakat di kawasan pesisir daerah ini. Adapun besaran nilai TSS dimaksud berkisar antara 136 – 398 mg/l. 
ANALISIS KEBERLANJUTAN PENGELOLAAN PERUSAHAAN DAERAH AIR MINUM TIRTA SIAK KOTA PEKANBARU Bayu Eka Utama; Bintal Amin; Sofia Anita
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.717-725

Abstract

In Indonesia, almost all clean water supply for the community is carried out by the government-owned drinking water company, namely the Regional Drinking Water Company (PDAM) and is directly under the auspices of the city government. For Pekanbaru City, the provision of clean water services is carried out by the Regional Owned Enterprises, Regional Drinking Water Company (PDAM) Tirta Siak which is under the auspices of the Pekanbaru City Government. . Until now PDAM Tirta Siak still has problems relating to the amount of drinking water production. Clean water management by PDAM Tirta Siak Pekanbaru City has various problems. These problems include technical and non-technical problems. However, problems often occur due to the condition of the water source itself, often the condition of water quality, quantity and continuity is unstable. Water management problems occur due to many factors that influence it. The purpose of this study was to determine the status of the sustainability of the Tirta Siak Regional Drinking Water Company in Pekanbaru City based on 3 dimensions, namely ecology, economy and social. The analytical method uses a multi-disciplinary rapid assessment with MDS (Multidimensional Scaling) analysis. The results of the analysis show that the sustainability index value in the ecological dimension is 53.6% with a fairly continuous status where the sensitive factor is water availability, the economic dimension is 50.9% with a fairly continuous status where the sensitive attribute is collection effectiveness, while the social dimension is 49.9% with status less sustainable where the sensitive attribute is the employee training ratio.
Characteristics Quality Sensory and Chemical of Cincalok Rebon Shrimp (Acetes eryhraeus) Made Using the Method Backslopping Stefani Rani Audina; Bustari Hasan; Tjipto Leksono
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.621-633

Abstract

   This study aims to determine the duration of the fermentation process, and aims to determine the effect of the addition of the substrate from the previous fermentation on the sensory quality and chemical properties of the chopped rebon shrimp made by the Backslopping method. The study method used was experimental with a fully randomized design (CRD). With 4 treatment levels, namely the addition of substrate 0%, 10%, 15% and 20%, the percentage is calculated based on the weight of the shrimp reconstruction. The results showed that the addition of substrate to the cincalok fermentation product had a significant effect on the organoleptic values (appearance, aroma, taste and texture), pH, NPN and amino acids. The best treatment is 20% with the characteristics of attractive appearance, bright light pink color and not pale; it does not smell fishy and has a characteristic sour aroma of cincalok fermentation; it has a slightly salty taste and a sour taste, the texture is firm and slightly runny. The 20% treatment has a pH value of 3.5 during the 5 day fermentation period, the NPN value is 10.05%, the water content is 68.50%, the ash content is 9.67%, the fat content is 1. 46%, the protein content is 35.27, the carbohydrate content is 7.53% and the higher the substrate is added, the feed is more high sugar content 11.10%, arginine 5.93%, leucine 7.88 and low glycine content 2.93%.
PENGELOLAAN DAN PENGEMBANGAN GALANGAN KAPAL KAYU; STUDI KASUS GALANGAN KAPAL PELABUHAN BARU DI BAGANSIAPIAPI KABUPATEN ROKAN HILIR PROVINSI RIAU Femi Riza; Farhan Ramdhani; Viktor Amrifo; Nofrizal Nofrizal
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.508-524

Abstract

The problems faced by this shipyard were the insufficient land to increase the ship production, and theinsufficient number of workers so that it took a long time to produce one ship which resulted in piling upof the ship orders at this shipyard. Moreover, it was difficult to obtain the license to export the shipsabroad. This study was conducted from June 20th to July 4th. This study was located at the Shipyard ofthe New Bagansiapiapi Harbor, Rokan Hilir Regency, Riau Province. The data obtained were analyzed byusing a descriptive analysis and to know the development the data were analyzed by using SWOTanalysis. This shipyard had low technology and was managed by using a family management system.Based on the SWOT analysis carried out by the New Harbor Shipyard, it can still be developed because itwas in a 1.01 quadrant. The strategic plans for the development of the shipyard of the new Harbor wereholding a training for the timber shipbuilders to build FRP ships, attending an entrepreneurship training inthe management of the shipyard industry for shipyard owners, and collaborating with stakeholders such asthe government, raw material supply companies, training and education fields (college) to be able todevelop the New Harbor Shipyard.
THE EFFECT OF LIQUID SMOKE CONCENTRATION ON BARACCUDA FISH (Sphyraena jello) STICKS ON CONSUMER ACCEPTANCE Monika Triana; N. Ira Sari; Tjipto Leksono
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.678-686

Abstract

The aim of the research was to evaluate effect of soaking baraccuda fish stick into the liquid smoke at varied concentration on the consumer acceptance and to determine the optimum concentration of liquid smoke in the processing of smoked fish sticks. The treatment given was soaking the fish into the liquid smoke solution at varied concentration (0%, 4%, 8%, and 12%).  The parameters used to evaluate the product were sensory evaluation (appearance, aroma, texture and taste), water content, the content of total phenols, and total acids. The best product of smoked fish sticks was shown by the treatment of soaking the fish into the liquid smoke solution at the concentration of 8%.  It was indicated by the most number of panelist (95%) preferred to this product that characterized long flat appearance and a yellow-gold color (score 6.8), a distinctive smoky aroma suitable to the fish aroma (score 6.8), crunchy texture (score 6.8), and a distinctive taste of smoked fish (score 6.9). The product contained the water 1.68%, total phenols 12.8 ppm, and total acids 1.25%.
EVALUATION OF DOMESTIC WASTEWATER TREATMENT WITH COMMUNAL WASTEWATER TREATMENT (IPAL) IN SIABU VILLAGE, SALO DISTRICT, KAMPAR DISTRICT Melia Lusiana; Syafruddin Nasution; Sofia Anita
Berkala Perikanan Terubuk Vol 48, No 3 (2020): November
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.48.3.568-579

Abstract

The communal domestic wastewater treatment plant functions to collect and treat domestic wastewater at the source location according to the communal scale treatment capacity. The communal Wastewater Treatment Plant (IPAL) in Suka Damai Hamlet, Siabu Village was built since 2017 using the Anaerobic Baffled Reactor (ABR) system. This study aims to evaluate the Communal IPAL by analyzing the quality of wastewater compared to PerMenLH No. 68 of 2016, calculating the effectiveness of WWTP, and analyzing community participation in IPAL management. To compare thequality of wastewater before and after treatment using the Paired t-test method with a significance level of 0.05%, Direct sampling of wastewater on-site in the morning and evening, each with three replications and then analized at the Riau University Fisheries Laboratory.The results showed that the quality of wastewater exceeds the quality standard for the Total Coliform parameter, while the pH, BOD, COD and TSS parameters do not exceed the environmental quality standard. The Communal IPAL at RT 01 RW 02 Dusun Suka Damai, Siabu Village has not been efficient in treating domestic wastewater and the role of the community is still at the level of manipulation. Communal WWTP management needs to be improved so that the effluent quality and processing efficiency values meet the predetermined regulatory standards.

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