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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 12 Documents
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Search results for , issue "Vol 50, No 2 (2022): Juli 2022" : 12 Documents clear
ORGANOLEPTIC PROPERTIES OF FISH-BASED PROCESSED PRODUCTS Marthinus I. H. Hanoatubun
Berkala Perikanan Terubuk Vol 50, No 2 (2022): Juli 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.2.1559-1569

Abstract

One of the weakness of anchovies (Stolephorus sp). As also owned by other animal commodities is to have the water level which is quite high, have the trait of being easily perishable food if someone is the high of being scooped and die. Because business is considered important increase the power lasts long and by the permission of fishery products in after harvest covering the process of preserving and processing. One of the ways of preserving and processing anchovies that you can do is through the process of diversification. Food diversification give variety to staple food consumed, so that they do not just focus on one type of product. The purpose and benefit of this research know diversification processed product development anchovies, and to knows the organoleptic. Test of a produced. The benefi t of this research is producing a the processed products are developed the anchovies, and as a source of information for that requires. This research activity consists of two phases product processing. The first stage of production of fish anchovies and pulverized and the II production meatballs product, as a nugget of and krispydelly fish. Visibility, texture, odor to the processed products and think there a nuggetof an 73-93% compared with meatballs and krispydellyprocessed.
Selectivity of Drift Gill Net in Fishing Port Nusantara Sungailiat of Bangka Belitung Province Isnaniah Isnaniah; Pareng Rengi; Bustari Bustari; Ayu Nita Ervina Tambunan
Berkala Perikanan Terubuk Vol 50, No 2 (2022): Juli 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.2.1570-1580

Abstract

Selectivity of fishing gear is defined as the ability of  fishing  gear  to  achieve certain fishing targets according to type and size during the fishing process and allows all unwanted bycatch to be released without injury. The  purpose of this study was to determine the  selectivity  of  mesh  size  and composition of drift gill net in PPN Sungailiat. The result  of this research is that  the drift gill net with mesh size of 8.89 cm catches tuna with a fork length range of 32 – 45.7 cm and the highest catching ratio is found in the fork length (L) = 37.7  cm with Sa = 0.999289326. Meanwhile, the mesh size of 10.16 cm caught fish that had a fork length range of 36.6 – 50.3 cm and the highest catch ratio was for the fork length (L) = 43.3 cm with Sb = 0.999974108. So that the drift gill nets with mesh size 10.16 cm are more selective than drift gill nets with a mesh size of 8.89 cm, because the L value is larger and the S value is closer to 1.  As  well  as  catching more large fish that deserve to be caught (≥ 40 cm).

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