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Aziz Salam
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NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal
Published by Universitas Negeri Gorontalo
ISSN : 23032200     EISSN : 27225836     DOI : https://doi.org/10.37905/.v0i0.6885
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences
The NIKe Journal is published by the Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo. The NIKe Journal publish quarterly on March, June, September and December. Publishing research results in the fields of fisheries and marine science: management of aquatic resources; aquaculture; capture fisheries; and socio-economic-cultural affairs of coastal communities.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 8 Documents
 1 
Search results for , issue "VOLUME 12 ISSUE 1 | MARCH 2024" : 8 Documents clear
Formulasi dan Karakterisasi Mutu Otak-Otak Ikan Kembung Jantan dengan Bahan Pengisi Tepung Ubi Jalar Yakob, Maykel; Yusuf, Nikmawatisusanti; Naiu, Asri Silvana
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24801

Abstract

This research aims to determine the formula for male mackerel brains (R kanagurta) using sweet potato flour filler (I batatas) with different concentrations and also to find out the quality characteristics of the selected male mackerel brains (R kanagurta) product. In this research, the concentration of sweet potato flour (I batatas) from the male mackerel brain formula (R kanagurta) was 5%, 10% and 15%. The data analysis used was Kruskall-Wallis and the selected formulation was determined using the Bayes test. The results of the research showed that sweet potato flour (I batatas) had an influence on taste and aroma. The analysis result of the selected formula was formula B (10%) sweet potato flour. Results of organoleptic quality analysis of selected products using several test criteria, namely appearance, aroma, taste and texture. The appearance value of 7.88 indicates that the brains of male mackerel fish are quite bright, clean, brownish white in color, without mucus, the aroma is 7.96. Based on this value, it can be seen that the panelists stated that the fish's aroma is quite strong, the taste is 7.56. According to this value, it can be seen It is said that the criteria for mackerel brains have a strong fish and sweet potato taste, and the texture of 7.88 corresponds to this value. It can be said that the selected male mackerel fish cake have a dense, compact and somewhat elastic texture.
Efektivitas Alat Tangkap Pancing Tonda Taba-taba pada Penangkapan Ikan Karang di Desa Tontayuo Kecamatan Batudaa Pantai Kabupaten Gorontalo Bahari, Yunus A; Baruadi, Alfi Sahri; Fachrussyah, Zhulmaydin Chairil
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24802

Abstract

This research was carried out in Tontayuo Village, Batudaa Pantai District, Gorontalo Regency. This research aims to describe the construction of the Taba-taba trolling fishing gear and measure its effectiveness. The research was carried out using observation methods and calculating the results of fishermen's catches. The taba-taba trolling fishing equipment and how to operate it are by jerking it and pulling it by a boat. The operating method consists of a line, hook, artificial bait, swivel, and without using weights. This taba-taba fishing rod is a type of traditional fishing gear that is often used by fishermen to catch coral fish at night. The taba-taba trolling fishing gear according to the criteria of Syari et al. (2014) is very effective in catching squirrel's eye fish because it has effectiveness (60.76%), and less effective in catching swanggi fish (effectiveness 26.75%), while for catching glaga fish taba-taba fishing rods are less effective because they only have effectiveness (14 .58%).
Morfologi dan Morfometrik Jenis Ikan Gobi di Danau Limboto Rauf, Yuliana; Sahami, Femy Mahmud; Kadim, Miftahul Khair
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24803

Abstract

This research aims to determine the morphological and morphometric characteristics of goby fish species in Lake Limboto, Gorontalo Regency. Sampling was carried out at 3 (three) fishing boat landing locations on Lake Limboto, namely in Huntu Village, Bua Village and Iluta Village. Sampling was carried out from April to June 2021. The samples collected were all types of gobies caught by fishermen in Lake Limboto. All samples were observed and grouped based on their morphological similarities and then morphometric measurements were carried out using the ImageJ application. The results of the research showed that in Lake Limboto there were 3 groups of gobies found, morphologically namely manggabai (Glossogobius) there were 3 groups, Hulu'u (Ophieleotris) 3 groups and tola-tola/gabus (Channa) only 1 group, and morphometrically the manggabai group has distinguishing characteristics in the form of body height and anal fin length, Hulu'u's distinguishing characteristics are eye diameter and tail fin length, while tola/tola/gabus are not compared.
Formulasi Dan Karakterisasi Kue Kering yang Difortifikasi Abon Ikan Cakalang Asap Malawo, Melanti; Naiu, Asri Silvana; Dali, Faiza A
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24804

Abstract

This research aims to determine the results of fortification of smoked skipjack tuna (Katsuwonus pelamis, L) floss on hedonic and chemical values, as well as the hedonic quality of selected dry cakes. This research consisted of 3 stages, namely making fish floss, formulating dry cakes fortified with smoked skipjack tuna floss and characterization of smoked skipjack tuna floss dry cakes. The treatment in this research was fortification of smoked skipjack tuna floss with concentrations of 10%, 20% and 30%. Data analysis used for hedonic organoleptic testing was Kruskal Wallis followed by Duncan's advanced test, and for proximate testing using Anova followed by Duncan's advanced test. Determination of selected products is carried out using the Bayes test. The results showed that the fortification of smoked skipjack tuna floss had a real influence on taste, aroma, texture, appearance, color, protein content, water content and carbohydrate content, but did not have a real effect on fat content and ash content. Dry cakes fortified with smoked skipjack tuna floss with a concentration of 20% are the selected products, with protein content of 10.86%, water 8.71%, fat 28.87%, carbohydrates 50.02% and ash 1.52%. In terms of organoleptic hedonic quality, the selected product has a score of 8 for all parameters, which means it has a complete, neat, homogeneous, reddish yellow appearance, has a delicious taste, the taste of smoked skipjack tuna is very strong, tastes sweet and savory, the texture is crunchy, compact, dense , the specific aroma of smoked skipjack tuna floss is quite strong, and has a reddish brown color.
Morfometrik dan Komposisi Spesies Penyusun Ikan Nike di Perairan Marisa Kecamatan Marisa Kabupaten Pohuwato Thaib, Nur Afni; Sahami, Femy Mahmud; Salam, Aziz
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24799

Abstract

This study aims to know the morphometrics and species composition of the shoal of Nike fish in Marisa Waters, Marisa Sub-districh, Pohuwato Regency. This study was conducted from Desember 2022 to March 2023. The samples obtained are all types of Nike fish caught by fishermen in Marisa Waters, as much as 220 ml. All samples are observed and grouped based on the melanophore pattern and then carried out the morphometric measurements using the Image-J application. The finding shows that Nike fish in Marisa Waters morphometrically has one distinguishing characteristic: PL (Preorbital Length). The result of analysis of the composition of Nike fish during the study period, from the highest to the lowest, are: S. longifilis (98.25%), B. segura (1.05%), S. parvei (0.38%), S. semoni (0.17%), B. belobranchus (0.10%), and S. cynocephalus (0.06%).
Pakan dari Limbah Kepala Udang dan Ampas Tahu untuk Pertumbuhan dan Kelangsungan Hidup Benih Ikan Patin Latinulu, Atrila; Juliana, Juliana; Koniyo, Yuniarti
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24805

Abstract

The aim of the research was to determine the benefits of artificial feed using shrimp head waste and tofu dregs for the growth and survival of catfish (Pangasius sp) seeds. The method used was an experimental method using a Completely Randomized Design (CRD), with 5 treatments and 3 replications, namely treatment A (75% shrimp heads + 25% tofu dregs), treatment B (50% shrimp heads + 50% tofu dregs ), treatment C (25% shrimp heads + 75% tofu dregs), treatment D (100% shrimp heads) and treatment E (100% tofu dregs). The results of the Analysis of Variety Analysis (ANOVA) showed that the use of feed using shrimp head waste and tofu dregs had no effect on the growth and survival of catfish (Pangasius sp) seeds. The highest growth and survival was in treatment D (100% shrimp heads) and the lowest was in treatment E (100% tofu dregs).
Mutu Organoleptik Ikan Julung-julung Asap pada Konsentrasi Asap Cair Berbeda Zees, Fauzia; Sulistijowati, Rieny; Yusuf, Nikmawatisusanti
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.24800

Abstract

This research aims to determine the effect of different concentrations of liquid smoke solution on the organoleptic quality of smoked julung-julung fish (Hemirhamphus affinis). The treatment factors are 1% liquid smoke solution concentration (A), 3% liquid smoke solution concentration (B) and 5% liquid smoke solution concentration (C). The organoleptic data analysis used was Kruskall-wallis with test parameters namely appearance, smell, taste, texture. Further test using Duncan. The results of the research showed that all treatments with different concentrations of liquid smoke solution (A, B, C) had no effect on the appearance of the product specifications, namely intact, clean, slightly brown in color and shiny, specific to the type of smoked fish; specifications: less fragrant odor, sufficient smoke and no additional disturbing odors; taste specifications, namely delicious, less savory, and texture specifications, namely dense, compact, quite dry, and tightly intertwined.
Strategi Nelayan Buruh Bertahan Hidup di Musim Paceklik Di Perairan Teluk Tomini Kabupaten Bonebolango Gorontalo Syamsuddin, Syamsuddin
The NIKe Journal VOLUME 12 ISSUE 1 | MARCH 2024
Publisher : Fakultas Kelautan dan Teknologi Perikanan - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v12i1.26544

Abstract

This study is about the survival of fishermen whose lives depend directly on marine products with seasonal natural conditions making fishermen very dependent on seasonal natural conditions caused by unpredictable weather. This study was conducted in May to July 2020. The approach used in this study was qualitative with a descriptive research type, with 15 informants taken by Purposive Random Sampling. Data collection techniques used include observation, interviews, and document studies. The data analysis technique used is the Miles and Huberman model, namely data collection, data reduction, data presentation, and drawing conclusions. Based on the results of the study, there are several survival strategies for fishermen during the lean season, namely: looking for side jobs, either as farm laborers, housekeepers, motorcycle taxis and others; taking loans from formal or non-formal institutions; involving family members assisted by wives, children and younger siblings; using savings that have been saved in the form of money and gold, and utilizing assistance received from the government.

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