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Muhammad Fauzi
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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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INDONESIA
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 454 Documents
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MICROBIOLOGICAL TEST OF SQUID (Loligo sp.) WET NOODLES DURING STORAGE Anita Treisya Aristawati; Finarti Finarti; Hanifah Hanifah; Alismi M Salanggon; Roni Hermawan
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1148-1154

Abstract

oodles are one of the favorite foods in the world. This is because the noodles in the presentation are quite easy and not difficult to serve, for example cooking instant noodles is quite easy to only brew for 3-4 minutes with boiling water. In the market, generally wet noodles in circulation can only last for approximately 2 to 3 days at room temperature. This is because wet noodles have a fairly high water content. In a food, the water content is high enough, it can trigger the growth of microorganisms. Wet noodles damage can be caused by S. aureus, E. coli, mesophyll bacteria and molds. The purpose of this study was to determine the microbiological quality of squid wet noodlesduring storage. Microbiological testing of wet noodles was carried out with five kinds of tests, namely Total Plate Number (ALT), Most Probable Number (MPN), Test on Salmonella spp. bacteria, Test on S. aureus bacteria, and Yeast Mold Rates. This study used 3 (three) treatments and 5 replications. The results showed that storage time affected the microbiological quality of cooked squid wet noodles, where the quality of wet noodles could still last up to 24 hours of storage.
ACTIVE FRACTION OF BROWN SEAWEED Sargassum cinereum Titieu Keumala Sukandar; Mery Sukmiwati; Andarini Diharmi
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1363-1369

Abstract

Sargassum cinereum brown seaweed contains phytochemical compounds such as alkaloids, flavonoids, steroids, saponins and phenolics, which are quite high. Different types of solvents can dissolve the bioactive components according to the polarity of the solvent used. Methanol solvent has a more effective level of polarity in dissolving all phytochemical compounds, one of which is flavonoids so as to produce the highest flavonoid compounds. Butanol extract only showed negative results in the flavonoid and saponin test. The hexane extract showed negative results only for the saponin test while the ethyl acetate extract showed positive results in all tests.
ANALYSIS OF STOMACH CONTENTS (MYSTUS NIGRICEPS, VALENCIANNES 1840) ON THE KAMPAR KIRI RIVER MENTULIK VILLAGE OF RIAU PROVINCE Tata Ayu Cahyani; Roza Elvyra
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1282-1288

Abstract

Kampar River has a large diversity of fish fauna, one of which is the Mystus nigriceps in the Kampar KiriRiver. Fish is used by the community as a consumption and economic need. Increasing the need, makingfishermen catch fish continuously which results in a decrease in the population of fish in the river. Thepurpose of the study was to find out the type of natural food of Mystus nigriceps in the Kampar River KiriMentulik Village. Sampling in February-July 2021 from fishermen's catches using nets or tempirai andobservations were conducted at the Zoology Laboratory majoring in Biology. The results of the studyobtained the main food is insect, complementary foods are fish, and supplemental foods are not identified.Based on the data obtained, Mystus nigriceps is a type of carnivorous fish.
THE SENSORY EVALUATION AND MICROBIAL CHARACTERISTICS OF TILAPIA (Oreochromis niloticus) SAUSAGE ADDED WITH SECANG (Caesalpinia sappan L.) EXTRACT Desi Damayanti; Tjipto Leksono; N. Ira Sari
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1190-1197

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak secang terhadap karakteristik mutu sensoris dan mikrobiologis sosis ikan nila, dan menentukanjumlah penambahan ekstrak secang terbaik. Penelitian ini dilakukan denganmenggunakan metode Rancangan Acak Lengkap (RAL) non faktorial dengan 4 tarafperlakuan. Perlakuan yang diberikan terdiri atas S0 (tanpa ekstrak secang), S1 (4% ekstraksecang), S2 (8% ekstrak secang) dan S3 (12% ekstrak secang). Parameter analisis yangdiamati adalah sensori (rupa, aroma, rasa dan tekstur) dan mikrobiologi (angka lempengtotal). Hasil penelitian berpengaruh sangat nyata terhadap nilai organoleptik meliputirupa, rasa, aroma, tetapi tidak berpengaruh nyata terhadap nilai tekstur, dan berpengaruhnyata terhadap nilai mikrobiologis yaitu Angka Lempeng Total (ALT). Berdasarkanparameter uji (sensoris dan mikrobiologis) perlakuan dengan penambahan ekstrak secang8% (8 g/100 mL) dihasilkan sosis ikan nila (Oreochromis niloticus) ekstrak secang(Caesalpinia sappan L.) terbaik dengan karakteristik sensoris meliputi, rupa berwarnamerah cemerlang spesifik sosis ikan; memiliki aroma yang khas sosis ikan, tidak bauamis, dan juga harum; menghasilkan rasa spesifik khas sosis ikan, gurih, juga enak; sertatekstur sosis ikan yang kompak, cukup padat, halus dan juga lembut dengan AngkaLempeng Total (ALT) 3,5 x 103 koloni/gram.
EFICIENCY ANALYSIS OF DRIED SHRIMP (EBI) MARKETING CHANNELS AT BAGANSIAPIAPI FISHING PORT, RIAU Aulia Azka; Shiffa Febyarandika Shalichaty; Erlina Erlina
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1326-1332

Abstract

Shrimp has a high nutritional content and is much favored by the community. Shrimp processing in Bagansiapiapi is mostly used as dried shirmp (ebi). Ebi from Bagansiapi is not only marketed in the local market but is also marketed outside the region. Information related to marketing channels, marketing margins, marketing efficiency of dried shrimp (ebi) at the Fishing Port, Bagansiapiapi has not been widely carried out, even though this information is very necessary to see the impact of marketing on the selling price of ebi. The purpose of this study was to determine the marketing margin, share farmers, and marketing efficiency of dried shrimp (ebi) in each marketing channel. Analysis of the data used is marketing margin, farmer share, marketing efficiency. The results showed that the marketing channel of dried shrimp (ebi) at the Fisherman's Port, Bagansiapiapi, Riau Province has four marketing channels. Marketing channels I, II, III, IV have a marketing margin value of Rp.47,800, respectively; Rp. 52,800; Rp 62,800; and Rp. 52,800. The value of the farmer's share in the four marketing channels is 50% in a row; 46.15%; 40%; 461.5%. Of the four marketing channel patterns, the most efficient is the marketing channel pattern I with an efficiency level of 7.5%.
CONTRIBUTION OF FISHERMEN'S WIFE ON FISHERY PRODUCT PROCESSING TO HOUSEHOLD INCOME IN LUBUK PUDING SUB-DISTRICT, BURU DISTRICT, KARIMUN REGENCY, RIAU ISLANDS Sakanah Sakanah; Kusai Kusai; Lamun Bathara
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1245-1253

Abstract

This research was carried out in February 2020 in Lubuk Puding Village, Buru District, KarimunRegency, Riau Islands Province. The purpose of this study was to determine the activities of fishermen'swives, to describe the use of time, and to find out the contribution of fishermen's wives in helping toimprove the economy of fishermen's households to reduce the burden of family dependents in LubukPuding Village, Buru District, Karimun Regency, Riau Islands Province. The method used is a surveymethod by selecting respondents through a census, namely fishing households have a working wife. Thenumber of respondents as many as 25 people.The results of this study indicate that the fisherman's wife's activities include activities that are not carriedout, namely processing salted fish, processing fish crackers, processing shrimp crackers, processingshrimp paste, processing dried shrimp and processing atomic crackers. The average working time forUndomestic activities is 16.04 hours/week. The contribution of fishermen's wives to the household incomeof fishermen who own nets is in the low category, which is 21.23%. The contribution of net fishermen'swives is in the medium category, which is 40.25%. The contribution of fishermen's wives who own trapsis in the very low category, namely 18.81%. The contribution of the fishermen's wife of bubu fishermen isin the low category, which is 21.51%.
Utilization of Geographic Information System (GIS) for Determining the Accordance of the Marine Tourism Pinangsori Sub-district, Tapanuli Tengah District Tiara Dewi Bugis; Insaniah Rahimah; Fitri Ariani; Emma Suri Yanti Siregar
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1155-1166

Abstract

Geographical Information System (GIS) is a computer system used to collect, examine, integrate, and analyze information related to surface of the earth. One of the benefits of using GIS is to determine the suitability of a marine tourism area, which is the purpose of this study, the results showed that the Pinangsori sub-districts "Appropriate" and "Conditionally Fit" to be developed for marine tourism namely for diving tourism (42,29 suitable; 49,68 Ha conditionally suitable) and fishing tourism (49,01 Ha suitable; 100,45 Ha conditionally suitable). Regional carrying capacity of 94 people/day for diving and 8 people/day for fishing tourism.
ANALYSIS OF CHANGES IN FISHERMEN’S EXCHANGE RATE (FER) DUE TO THE COVID-19 PANDEMIC IN BUNSUR VILLAGE, SUNGAI APIT DISTRICT, SIAK REGENCY Riris Sitinjak; Darwis AN; Trisla Warningsih
Berkala Perikanan Terubuk Vol 50, No 1 (2022): Februari 2022
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.50.1.1370-1376

Abstract

Desa Bunsur adalah desa yang berbatasan dengan Selat Lalang. Selat Lalang kaya akan keanekaragaman hayati seperti ikan sehingga sebagian besar penduduk Desa Bunsur bermata pencaharian sebagai nelayan dan secara tidak langsung pemanfaatan sumberdaya perikanan tersebut memberikan peluang dalam meningkatkan pendapatan rumah tangga nelayan. Munculnya pandemi Covid-19 pada Desember 2019 di Wuhan hingga ke seluruh penjuru dunia telah menimbulkan beberapa akibat yang berdampak terhadap pendapatan dan pengeluaran rumah tangga nelayan di Desa Bunsur seperti harga ikan yang tidak stabil dan harga konsumsi pangan yang meningkat. Penelitian ini bertujuan mengetahui perubahan nilai tukar nelayan dalam tiga periode (sebelum Covid, PSBB, New Normal) akibat pandemi Covid-19 di Desa Bunsur. Metode yang digunakan adalah metode survei sedangkan penentuan responden dilakukan secara sensus. Metode pengumpulan data dilakukan secara observasi dan wawancara secara langsung kepada responden, dokumentasi dan melakukan studi literatur. Jumlah responden pada penelitian ini sebanyak 30 responden. Kesimpulan dari penelitian ini adalah angka nilai tukar nelayan (NTN) pada periode sebelum Covid 187; PSBB 134; New Normal 183 sehingga terdapat perubahan dari ketiga periode tersebut. Sehingga dapat disimpulkan bahwa masing-masing periode memiliki nilai NTN > 100 yang berarti tingkat kesejahteraan rumah tangga nelayan lebih baik jika dibandingkan dengan periode dasar (100) di Desa Bunsur.
THE EFFECT OF ADDING DIFFERENT AMOUNT OF SAGO FLOUR FOR THE QUALITY OF REBON SHRIMP SILAGE (Acetes erythraeus) Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1289-1298

Abstract

Silage can be produced in two ways, namely chemically and biologically, followed byfermentation. Biological silage production is a fermentation process that utilizes certain microbes (lacticacid bacteria) by adding carbohydrate sources. The lack of carbohydrate content in fresh rebon shrimp canbe added sago flour as a source of carbohydrates. The study aimed to determine the effect and amount ofaddition of the best sago flour on the quality of rebon shrimp silage. The method used in this research wasexperimental method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10%L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of differentamounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), andP4 (40%). The experimental design used was a non-factorial Completely Randomized Design (CRD) with3 replications. Data from observations were analyzed using ANOVA test and Turkey’s HSD test, each at a99% confidence level. The best treatment was P4 with proximate including: 17.13% protein content,0.95% fat, 74.02% water, and 1.08% ash. Furthermore, the pH value was 4.7 and the total lactic acidbacteria was 1.36 x 107 cfu/mL. Eventually, the addition of different amounts of sago flour can increasethe quality of rebon shrimp silage.
Composition of Bottom Gillnet Catches Based on Different Fishing Grounds in Kuala Tungkal Waters, Tanjung Jabung Barat Regency, Jambi Province Harry Decosta Simbolon; Arthur Brown; Bustari Bustari
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1198-1214

Abstract

This research was conducted from 4 March to 18 March 2021 in Kuala TungkalWaters, Tanjung Jabung Barat Regency, Jambi Province. The purpose of thestudy was to determine the composition of the catch types of bottom gill netswith different fishing areas, by looking at the number of catches using bottomgill nets. The composition of the catches in the fishing area at Boyar Beach onthe bottom gill nets for 8 days of catching is Happyin (LeutheronemaTetradactylum), Gerut (Pomadasys Maculatus), Malung (Muraenesox Cinereus)Jahan (Muraenesox Bagiu), Otek (Pomadasys Hasta), Parang (Netumathalassima) , and Talang (Chrisonemus Tolooparah), with a total weightof 108.8 kg as many as 152 tails. While the catches of the Alang Tiga CatchmentArea are Tenggiri (Scomberomorus Commersonip), Parang (Netumathalassima),Bagok (Netumathalassima), Alu-Alu (Sphyraena), Baji-Baji (PlatycephalusIndicus Linnaeus), Malung (Muraenesox Bagio) and Otek (Pomadasys cubits),with a total weight of 240.2 kg as many as 314 tails. The results of the studyconcluded that the composition of the catch was more on 11 GT vesselscompared to 6 GT vessels, because 11 GT vessels had a longer fishing area than6 GT vessels and the length of operation.

Page 36 of 46 | Total Record : 454

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