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MARFIG: Journal of Fisheries and Marine Resource Management
Published by Institut Teknologi dan Bisnis Maritim Balik Diwa
ISSN : -     EISSN : 31242561     DOI : 10.63249
Core Subject :
Journal of Fisheries and Marine Resource Management is a peer-reviewed scientific journal published by Institut Teknologi dan Bisnis Maritim Balik Diwa. The journal publishes scientific articles on fisheries and marine resource management. Its scope includes fisheries policy, fish stock assessment, sustainable fisheries, fishing area management, monitoring, control and surveillance, fisheries and marine product management, post-harvest technology, product quality, distribution systems, fisheries economics, coastal community development, marine governance, maritime policy, and integrated management of marine and fisheries resources.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "volume 1, issue 1, 2026" : 5 Documents clear
FACTORS OF FISH CONDITION Glossogobius matanensis AS AN EFFORT TO DOMESTICATE ENDEMIC FISH IN LAKE TOWUTI Bobi Bobi; Nursyahran Nursyahran; Heriansah Heriansah; Arnold Kabangnga
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.102

Abstract

Glossogobius matanensis is one of the endemic fish species found only in Lake Towuti, South Sulawesi. Its limited population and environmental pressures make it necessary to conserve efforts through a domestication approach. This study aims to analyze the condition factor of G. matanensis fish as an indicator of health and biological readiness in the context of domestication. Sampling was carried out at several points in the waters of Lake Towuti using the purposive sampling method. The observed parameters included total length, body weight, and condition factor (K) which were calculated using the King formula. The results showed that the value of the condition factor ranged from 1.00–1.05 which indicated that the fish was in good physiological condition. The variation in K-values also reflects differences in habitat quality and availability of natural feed in each location. These findings provide an important basis for the development of early aquaculture technologies and support long-term conservation programs for this endemic species. The domestication of G. matanensis is seen as an adaptive strategy to maintain the sustainability of local genetic resources amid changes in the ecosystem of Lake Towuti
EFFECT OF WASHING AND STORAGE METHODS ON THE QUALITY OF SEAWEED POWDER Ulva Sp. IN CV. LARS Arie Hijriyah; Tri Widayati Putri; Jawiana Saokani Sofyan; Zul Khairiyah
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.103

Abstract

Ulva sp. is a type of seaweed that has high potential as a sea vegetable with sufficient protein and economic value. This study aims to determine the effect of washing and storage methods on the quality of Ulva sp. powder in CV. Lars. The research was conducted using two washing methods (seawater and fresh water), two types of packaging (black plastic and aluminum foil), and storage time of 0, 15, and 30 days at room temperature. The parameters analyzed included moisture content, impurity content, color (CIELab model), and organoleptic test. The results show that washing with fresh water packaged in aluminum foil gives the best results in keeping moisture content low, maintaining its natural green color, and providing an acceptable taste and aroma. The average impurity level is below 1%, indicating that both washing methods are equally effective. The discoloration towards yellow occurs more often in washing using seawater. In conclusion, the combination of washing with fresh water and storage using aluminum foil packaging is the best treatment in maintaining the quality of Ulva sp powder. during storage
THE EFFECT OF THE EXTRACTIVE SPECIES PLACEMENT MODEL ON THE FEED CONVERSION RATIO (FCR) OF TILAPIA IN THE INTEGRATED AGRICULTURE AQUACULTURE (IAA) SYSTEM OF THE GIS-BASED FLOATING-BED MODEL Ulfiani Ulfiani; Nursyahran Nursyahran; Heriansah Heriansah; Fathuddin Fathuddin; Arnold Kabangnga
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.104

Abstract

The two main sectors, agriculture and fisheries, play an important role in ensuring food security and community nutrition. However, limited land, water resources, and energy are problems that these two sectors often face. Research on FCR on a GIS-based floating-bed model IAA system can provide important information on how to improve the efficiency and productivity of the system. This study aims to determine the effect of the extractive species placement model on the Feed Conversion Ratio (FCR) of tilapia (Oreochromis niloticus) in the Integrated Agriculture Aquaculture (IAA) system of the GIS-based floating-bed model. The study used a Complete Random Design (RAL) with three treatments and three replicates. The treatments tested were Treatment A (no floating-bed transfer during maintenance), Treatment B (10-day interval transfer), and Treatment C (20-day interval transfer). The research was carried out for 90 days in the pool of the People's Hatchery Unit (UPR) Sipurennu, Citta District, Soppeng Regency. The main parameter observed is the FCR value. The results showed that the FCR values in Treatment A, B, and C were 1.03, 1.09, and 1.08, respectively. ANOVA analysis showed no significant difference between treatments (F=0.389, Sig.=0.694). The conclusions of the study showed that the effect of the extractive species placement model on the Feed Conversion Ratio (FCR) of tilapia (Oreochromis niloticus) in the Integrated Agriculture Aquaculture (IAA) system of the GIS-based floating-bed model effectively resulted in a low FCR value in the range of 1.03-1.09, with the lowest value at treatment A (without floating-bed transfer during maintenance).
NUTRITION ANALYSIS AND CONSUMER ACCEPTANCE OF FLOATING FISH SHAKE CAKE (Decapterus Sp.) Hasnawati Hasnawati; Harianti Harianti; Husni Angreni; Muh Ayusal Salam
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.105

Abstract

Indonesia possesses great potential in the fisheries sector, yet its utilization in functional food products remains limited. Layang fish (Decapterus sp) is a high-quality source of animal protein that has not been optimally used in traditional snacks. This study aims to analyze the nutritional value and consumer acceptability of kue kembang goyang (traditional flower-shaped snack) with the addition of layang fish. The research employed an experimental laboratory method using a Completely Randomized Design (CRD) with three treatments: without layang fish (control), with 20%, and 30% layang fish addition, each tested in three replications. Proximate analysis (moisture, ash, protein, fat, and carbohydrate content) was conducted to determine the nutritional profile, while a hedonic test involving 30 untrained panelists was used to assess color, aroma, taste, and texture. The results are expected to show that the addition of layang fish improves the protein and mineral content without reducing consumer acceptability. This innovation is expected to contribute to the development of nutritious, locally based food products and support the preservation of traditional Indonesian snacks
THE EFFECT OF THE PROCESSING PROCESS (BLANCHING) ON THE MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY OF DRIED ANCHOVIES (Stolephorus sp.) Rahmawati Idrus; Mutemainna Karim
Journal of Fisheries and Marine Resource Management Volume 1, Issue 1, 2026
Publisher : Institut Teknologi dan Bisnis Maritim Balik Diwa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63249/marfig.v1i1.106

Abstract

anchovies (Stolephorus sp.) Blanching is a heat process that uses hot water or steam, and this heating generally takes place at a temperature of 85°C. This study aims to determine the effect of blanching on the processing process of dried anchovies on the content of microbiological values (total plate number), moisture content, and organoleptics of dried anchovies (Stolephorus sp) in Barru district. This research will be carried out in April 2025. This test was carried out at the Microbiology and Biochemistry Laboratory of the Pangkajene and Islands State Agricultural Polytechnic and organoleptic testing was carried out at the Barru Regency Fisheries Office. This research method uses a descriptive method with test parameters Total plate number (ALT), moisture content, organoleptic (appearance, smell, taste, texture, mold) The test was carried out with two treatments, namely dried anchovies that were blanching (A) and dried anchovies without blanching (B) and 3 repetitions with the product storage period in week 1, week 2, and week 3. The results showed that the blanching method in the dried anchovy processing process had a real effect on the microbiological and organoleptic quality, where the ALT test showed that the number of microbes in the blanching fish samples was lower than the samples without blanching. The number of microbes in sample A was within safe limits for 3 storage times while in sample B it had passed the threshold in the third week of storage, which was 140,000 colonies/gram. The growth in the number of microbes in each storage period was very drastic compared to sample A. The results of organoleptic tests showed that dried anchovies that went through the blanching method had a better value than anchovies without blanching, namely the average value of sample A 8.35 looked clean, while sample B 6.3 appeared intact but not clean. The average odor in sample A was 8.1 without additional odor while sample B 6.3 had little additional odor. In the specification of the taste of sample value A 6.9 while sample B 5.5 has a slight taste of tamabahn and in the texture test the value of sample A 8.35 is compact while sample B 6.0 looks solid and dry

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