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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
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Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
 135   136   137   138   139 
EVALUATION OF SHELF-LIFE OF FARM-RAISED CATFISH (Hemibagrus nemurus) FILLET STORED AT THE TEMPERATURE OF 5°C AND 10ºC ', Sakinah; Hasan, Bustari; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was aimed to evaluate the shelf-life of farm-raised catfish (Hemibagrus nemurus) fillet stored at 5°C and 10ºC. Catfish, 250-350 gram in size was taken from cage aquaculture in Sungai Paku, Kampar. Thrity fish was sampled and filleted. The fillet were kept in plastic bag and stored in refrigerator at 5ºC and 10ºC for 15 days. Changes in quality during storage ware evaluated for sensory value, TVB (Total Volatile Base), TPC (Total Plate Count) and TBA (Thiobarbituric acid) and the evaluation was made at 0, 3, 6, 9, 12, and 15 day storage. Sensory quality of fish stored in 10±1⁰C incerased faster then that stored in 5ºC, and the fish was unacceptable after day-12 for fish stored at 5ºC and day-3 for fish stored at 10ºC. TVB and TBA value of fish stored at 10ºC increased faster than that stored at 5ºC. TPC value of fish stored at 10ºC also increased faster than that stored at 5ºC. The TVB, TBA and TPC value of fish stored at 10ºC was correlated stronger to sensory value than that stored at 5⁰C. TVB, TBA and TPC value of fish stored at 10°C and 5ºC at spoilage were 27.20 and 33.60 mg N/100; 0.15 and 0.19 mg malonaldehyde/kg; 5.33 and 6.11 log cfu/g respectively.Keywords: Catfish (Hemibagrus nemurus), shelf-life, temperature (5°C and 10ºC) and quality.
EPIPHYTIC DINOFLAGELLATES ANALYZE ON Thalassia hemprichii AT NIRWANA BEACH TELUK KABUNG DISTRICT PADANG CITY WEST SUMATERA PROVINCE Bayu Oktavian; Thamrin '; Yusni Ikhwan Siregar
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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Dinoflagellates is group of phytoplankton as a primary producer. Dinoflagellates can be planctonic also epiphytic. This research was conducted in January 2017 in Nirwana Beach Padang City West Sumatera Province which aims to determine the abundance of dinoflagellates, genera of dinoflagellates and its association with waters quality parameter used survey method. Nirwana Beach is dominated by Thalassia hemprichii, seaweed and coral reef. Purposive sampling method to select the research stations which 3 stations that represent the sampling location. Chemical and phisic waters quality measured by insitu and exsitu. The results showed that 4 genera of epiphytic dinoflagellates identified that are Amphidinium, Gambierdiscus, Ostreopsis dan Prorocentrum. The abundance of dinoflagellates is higher at 1st station with 333,18 cells g-1 and smaller at 2nd station with 224,06 cells g-1. Analysis of linear regression showed that nitrate concentration directly proportional with dinoflagellates abundance with equation y = 200,96 + 1336,7x and phospate concentration inversely proportional with dinoflagellates abundance with equation y = 345,09 + (-1868,4)x.Keywords: Dinoflagellates, Thalassia hemprichii, Nirwana Beach, Abundance
THE FACTORS AFFECTING TO PEOPLE ON FISH CONSUMPTION IN DISTRICT RUMBAI PESISIR PEKANBARU RIAU PROVINCE Riawa, Arga Oxa; Yulinda, Eni; ', Darwis
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This research was conducted in October 2016 which is housed in the District Rumbai Pesisir, Pekanbaru in Riau Province. The method used in this study is a survey method. Of the respondents in this study amounted to 89 people. Based on the research that has been conducted on the level of consumption of fresh fish in the District Rumbai Pesisir using multiple linear analysis a number of conclusions, namely the level of fresh fish consumption was 18 kg / capita / year. The influence of independent variables such as family income, number of family members, the price of chicken and regions of origin there is significant influence. These factors affect up to 48.0%, while the remaining 52.0% are variable factors beyond research.Keywords :Consumption, Fish Fresh
THE RELATIONSHIP OF SEA SURFACE AND CHLOROFILE-ON THE FISH TUNA MADIDIHANG (Thunnus albacares) FISHING USING AQUA MODIS SATELLITE IMAGE IN INDIAN OCEAN Praja Kusuma Andita; Alit Hindri Yani; Jonny Zain
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The study aims to see the distribution of tuna fish yellowfin tuna (Thunnus albacares) in the Indian Ocean Section West, see CPUE tuna yellowfin tuna (Thunnus albacares), variability of chlorophyll-a and the temperature of the sea surface every month and season as well as a correlation to chlorophyll-a and the surface temperature sea against the distribution of yellowfin tuna (Thunnus albacares) in 2013 using AQUA MODIS satellite imagery. The processed data is the data the fishing logbook in 2013 of PPS Bungus with longline fishing gear, the data of chlorophyll-a and ocean surface temperature obtained from the site ERDDAP, data analysis used is the analysis of the density which draws on research Riolo (2006). From the results of this study found that the variability of chlorophyll-a in the waters of the Western Indian Ocean was highest in November amounting to 17.144 mgm-3 / month, the value of the highest sea surface temperature variability occurs in May is 34.31 ° C and for the value of CPUE the highest occurred in June with a value from 16.667 to 10,989 head / 1000 hook / pixel area, with the number of the hook as much as in 2124 the catch hook with an average of 3.0683 tailKeywords: AQUA MODIS, CPUE, Chlorophyll-a, Sea surface temperature, Tuna Madidihang
THE PROSPECT OF BUSINESS DEVELOPMENT ON EEL FISH(Anguilla sp) CULTIVATIONIN BALAI LAYANAN USAHA PERIKANAN PRODUKSI BUDIDAYA (BLUPPB) KARAWANG WEST JAVA PROVINCE Maharie, Trio Nugraha; Zulkarnaini, Zulkarnaini; Warningsih, Trisla
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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ABSTRACK The research was counducted in May 2017 at the in Balai layanan Usaha Produksi Perikanan Budidaya of Karawang West Java Province. This study aims to determine the amount of total investment cost of production, net income, marketing flow, business feasibility analysis, and business development prospects of the business of raising fish in ell Fertilizer Production Business Processing Aquaculture Karawang West Java Province. The method used in this research is survey method.Cultivition of Fresh Fish Cultivation in Balai layanan Usaha Produksi Perikanan Budidaya ofKarawang West Java Province has InvestmentRp. 247.465.000, consisting of fixed capital ofRp. 74.545.000, and working capital of Rp. 172.920.000. Marketing of eel fish atBalai layanan Usaha Produksi Perikanan Budidaya of Karawang West Java Province of crop sold to collector, collector to local consumer, Business Servise Center of Production Fishery of Karawang Cultivatisibility directly to local consumer, and collector directly to overseas consumer. The results of feasibility analysis obtained a profit of  Rp. 339.915.000 per cycle (year) and RCR 2,89, FFR 137,35%, dan PPC 0,72years. The prospect of the development of eel farming business in the field of business of fishery aquaculture production business is good enough, based on the criteria of investment, marketing, and fulfillment of all sub-systems of agribusiness (subsystem input supplay, subsystem farming, and subsystem marketing).Keywords: Prospects, Business cultivation of enlargement eel fish, DistrictKarawang
PEMBERIAN PROBIOTIK Bacillus sp BERASAL DARI UDANG GALAH (Macrobranchium rosenbergii DE MAN) DAN UDANG WINDU (Penaeus monodon) TERHADAP STATUS KESEHATAN IKAN NILA(Oreochormis niloticus) Alfian '; Iesje Lukistyowati; Henni Syawal
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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This research was conducted on October 2015 - June 2016, at the Laboratory of Microbiology and the Laboratory of Parasites and Fish Diseases, Faculty of Fisheries and Marine Sciences, University of Riau. The purpose of this study is to comprehend the probiotic Bacillus sp. from the digestive tract of the giant prawns (Macrobranchium rosenbergii DE MAN) and the black tiger shrimp (Panaeus monodon) for the health status of tilapia (Oreochormis niloticus). This study uses a Completely Randomized Design (CRD), which consists of three treatments and each of them uses three replications for the probiotic Bacillus sp. treatment of the digestive tract either from the giant prawns or the tiger shrimp. The Bacillus sp. treatment from the giant prawns are P1G (UG4 isolates), P2G isolates combined (UG1, UG2, UG3, UG4, and UG5) and as a control (P0).While the tiger shrimp are using P1W (UWH9 isolates), P2W isolates that combined (UWH1, UWH2, UWH8, UWH9 and UWH 10) and as a control (P0). Probiotics from each treatment were put into the medium water about 3 mL / container with a density of 104 CFU/ml. The results showed that the P1W treatment is the best treatment after infected by Streptococcus iniae for the health statusof tilapia, it is showed by the number of Erythrocytes 246.67x104 sel / mm, Haemoglobin level of 6633 g/dl, Hematocrytes 30.33%, and total Leukocytes 79,33x103 sel/mm3. Given by probiotics of Bacillus sp that originatit from the digestive tract of giant prawns and tiger shrimp through the water were able to maintain the health of tilapia (Oreochormis niloticus).Key Words: Bacillus sp, giant prawns, black tiger shrimp, health status, tilapia
Growth And Survival Rate Red Rili Shrimp (Neocaridina Var Rili) With Different Media Temperature Manipulation Dimas Satya Parikesit; Iskandar Putra; Niken Ayu Pamukas; Rendi Ginanjar
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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One of the obligation biotic component in aquascape are decomposition creature that is shrimp. Red Lili Shrimp is one of the main comodity of ornamental fish with high economic value which grow along with the aquascape bussiness in Indonesia. Until today, the demand of Red Lili Shrimp are very high but the stock is still low, which caused by the influence of temperature in mortality of shrimp. This research objectivity is to knowing the growth and survival rate of Red Lili Shrimp (Neocaridina heteropoda var rili) with temperature manipulation by the treatment 'different media temperature manipulation'. The methode which used in this research was Complete Random Stake 1 factor with 4 times different treatment and 3 times repetition. PO shrimp control maintained in temperature 27 - 29ᴼC, P1 : Treatment 1 the shrimp maintained by temperature 26°± 0,5ᴼC ,P2 : Treatment 2 the shrimp maintained by temperature 29°± 0,5ᴼC ,P3 : Treatment 3 the shrimp maintained by temperature 32°± 0,5ᴼC. By manipulation of temperature given serious effect to absolute growth of weight and survival rate, by giving best temperature in treatment 26 ± 0,5ᴼC by daily growth 8,46 %, the absolute growth is 0,024 gram, the absolute length growth 0,24 cm and survival rate 73 %.Keyword: Manipulasi suhu, Neocaridina heteropoda var Rili, Pertumbuhan ,Kelulushidupan
Chlorophyll-a Concentration in The Lubuk Siam Lake, Lubuk Siam Village, Siak Hulu Sub District, Kampar District Clarissa, Enny; Siagian, Madju; Dahril, Tengku
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
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AbstractThere are several human activities around the Lubuk Siam Lake such as plantation and agriculture. Anthropogenic activities will influence nutrient in waters.  To understand the concentration of chlorophyll-a in the Lubuk Siam Lake, a research was conducted in February - March 2017. There were 3 stations namely Station 1 (inlet area), Station 2 (fish cage area), and Station 3 (outlet area). In each station, there   were 3 sampling points : at surface  (50cm), 2 secchi depth (126cm) and 3 secchi depth (189 cm). Sampling were taken  once/week for 3 weeks period. Water quality parameters measured were chlorophyll-a, temperature, transparency, pH, dissolved oxygen, free carbon dioxide, nitrate, and phosphate.  Results shown that chlorophyll-a concentration was 12.76 – 44.86 µg/L, temperature 28.5 – 30.5°C, transparency 63 – 89 cm, pH 7.03 – 7.27, dissolved oxygen 4.09 – 7.83 mg/L, free carbon dioxide5.29 – 15.98 mg/L, nitrate 0.069 – 0.168 mg/L and phosphate 0.164 – 0.123 mg/L. Based on the concentration of chlorophyll-a, the Lubuk Siam Lake can be categorized as mesotrophic.Keywords: Chlorophyll-a, mesotrophic, water quality, Lubuk Siam Lake.
THE EFFECT OF THE ADDITION OF BROCCOLI (Brassica olaracea l.var italic) ON THE QUALITY OF FISH CARP (Laptobarbus hoevenii) MEATBALLS Gonal, Hendri; Buchari, Dewita; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The research aimed to determine the influence of the addition of broccoliflour on the quality of fish carp meatballs. The methods used in this study wasexperimental, namely conducting a series of experiments on producing carp fishmeatballs added with broccoli flour as a source of fiber and composed as thecompletely randomized design (CRD). The addition of broccoli flour wasconsisted of four treatment levels, those were B0 (0 g), B1 (20g), B2 (40 g) and B3(60 g), which the weight was calculated from the percentage of fish meat weight.The treatments were repeated three times. The quality of fish meatball wasevaluated for the organoleptic value (consistence, texture, aroma, taste) andchemical composition (water, fat, protein, fiber). The results showed that theaddition of the broccoli in the processing of meatballs carp fish indicated asignificant effect on the consistence, taste and texture, but not to the aroma. Theaddition of broccoli flour also affected to the content of water, protein, fat andfiber. The best treatment was the addition of powder 20 g broccoli for the highestquality of fish meatball. The product was showing neat, clean white greenish, byit’s distinctive aroma of meatballs with the fresh carp fish and the aroma of spiceswas not strong, good taste and juicy, and the texture was chewy and solid. Thechemical composition was showing the content of water 67,52%, protein 16,08%,fat 2,48% and fiber 1,82%.Key words: addition, broccoli flour, carp fish, meatballs
THE EFFECT OF VARIED CONCENTRATION TAMARIND (Tamarindus indica L) EXTRACT AND THE SOAKING TIME ON THE REDUCTION LEVEL OF HEAVY METALS PLUMBUM (Pb) AND CADMIUM (Cd) IN THE CLAM (Anadara granosa) BLOOD Lydia Mia Edina; Sumarto '; Edison '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This research aimed to determine the optimum concentration of tamarind extract and soaking time to reduce the heavy metals Pb and Cd in the blood of clam (Anadara granosa). The research was used the experimental method and designed as Factorial Completely Randomized Design. The clam was soaked into the solution of tamarind extract at 4 level concentrations, namely: without extract tamarind (K0), 10% tamarind (K10), 15% tamarind (K15), and 20% tamarind (K20), combined to 3 varied soaking time, namely: 60 minutes (W60), 90 minutes (W90), and 120 minutes (W120). All samples were assessed for their organoleptic characteristics and their metal Pb and Cd levels. The results showed that the treatment of soaking the clam into the 20% tamarind extract for 90 minutes was indicated the best treatment. It showed that the reduction of heavy metal up to the lowest level, those were Pb at 66,33% and Cd at 76,63%. Soaked clam blood soaked into the tamarind extract was affecting to their organoleptic characteristic, included to their consistence, taste and texture. The higher concentration of tamarind and the longer soaking time, the more little blackish brown and pale their consistance and the more acid tasted and quite clay of their texture.Keywords: Anadara granosa, concentration, heavy metals, soaking time Tamarindus indica L,

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