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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
 141   142   143   144   145 
STUDY ON ECOLOGY OF RED EYE SNAIL (Cerithidea obtusa) AT JANGKANG RIVER ESTUARY ECOSYSTEM OF SELAT BARU VILLAGE DISTRICT OF BENGKALIS RIAU PROVINCE Nurliya '; Syafruddin Nasution; Sofyan Husein Siregar
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

The study was conducted in April-May 2016. Samples were taken in the mangrove forest in the village of New Straits Bengkalis. The aim of this study was to determine the ecological parameter of red eye snail (C. obtusa), which include population density, size distribution of the individuals, as well as the relationship between the organic content of the sediment and density of snail. The method used in this research was survey method. Research station consists of two stations, which ware determined purposively. There were three zones each station, and each zone consist of three plots. Each plot divided in to 9 sub-plots measuring 1x1m2. Results showed that the average density of red eye snail in the station I was higher (39.22 ind / m2) than the density on stations II (21.66 ind / m2). However, statistical analysis (T test) was known that density between two stations were not significantly different. The dominant size group of C. obtusa in the area was the forth class (2,89-3,33 cm), while the less dominan was the first class (< 1,6 cm). Linier regression analysis showed that there was a medium value of relationship between sediment organic matter versus the density of C. obtusa r = 0.423.Keywords : Density, Cerithidea obtusa, Organic sediment, Jangkang Estuary.
Growth and Survival Rate of Siamese Catfish (Pangasius hypopthalmus) in Recirculation Systems with Different Water Discharge Afrinaldi &#039;; Mulyadi &#039;; Rusliadi &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aims of the research was to know the growth performance and survival rate of Catfish (Pangasius hypopthalmus) in recirculation system with different water discharge. The method used was the experimental method with 5 treatments and 3 replications. The treatments were P0 = control (without water discharge), P1 = 0,22 litres/second, P2 = 0,33 litres/ second, P3 = 0,36 litres/ second, P4 = 0,50 litres / second. The particular size of the Siamese Catfish were used around 5-6 cm were reared for 45 days in the tarpaulin cube tank (50 x 50 x 50) cm³ with 30 fishes/tank of fish stocking density. The fish were fed by adsatiation three times a day. The result shows that the best treatment is in the P4 which water discharge 0,50 liter/second which contributed to the 3,81% of specific growth rate; 4,5 gram of absolute weight growth; 3,29 cm of absolute length growth and 90,54 of food efficiency. Meanwhile, the highest survival rate was given by the treatments in P0 and P1 which was 100%. The best water quality parameter was shown in P4 (water discharge 0,50 liter/second) where ammonia (NH3) was 0,015-0,059 mg/l, temperature was 27,2-28,9º C, pH was 6,1-6,4, dissolved oxygen (DO) was 5,68-6,13 mg/l, nitrit was 0,06-0,23 mg/l, and nitrat was 0,86-093mg/l.Keyword: Pangasius hypopthalmus, Water discharge, Growth Performance, Survival Rate
THE CHANGES OF FISH FARMER’S LIVELIHOOD IN SILALAHI III VILLAGE SILAHISABUNGAN SUBDISTRICT DAIRI REGENCY NORTH SUMATERA PROVINCE Jenita Rajagukguk; Firman Nugroho; Kusai Kusai
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTCommunity of Silalahi III Village mostly looked at fish farmers using floating net cages in Lake Toba waters, based on Presidential Decree No. 81 of 2014 in terms of cultivation area control, conducted fish folk. This research discusses the characteristics of fish farmers and the change of livelihood of fish farmers in Silalahi III Village, Silahisabungan Sub-district, Dairi Regency. The research method used survey method with data retrieval technique that is in-depth interview, field documentation and questionnaire analyzed descriptively qualitative.             The results showed the characteristics of fish farmers in the village of Silalahi III age group is very productive 15-45 years old; high school / senior high school; the number of family dependents is less than 4 people; and cultivation experience less than 3 years. The application of Pepres 81/2014 resulted in a change in the livelihood of fish cultivators, namely income decreased 14.81%; 37% employment diversification and total employment decreased by 3.70%; food consumption decreased 22.23%; social condition is cooperation relationship not continue and respondent have other job opportunity; human resources do not follow training continuously; sanitation cleanliness (clean water source 7.4% switched to lake water, all respondents had their own toilet and 51.85% and 48.14% semipermanent house housing with cement and board floor). Based on these changes, fish farmers in Silalahi III Village can still meet their daily needs. Key words : Characteristics, Livelihood Changes, Fish Farmer, Initial and Final Condition
THE EFFECT OF RAWS MATERIALS OF CATFISH (Pangasius Hypopthalmus) AND SNAKEHEAD FISH SURIMI (Channa Striata) TOWARD FISHBALL QUALITY FOR COLD TEMPERATURE STORAGE Aimin, Mul; ', Syahrul; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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The study was aimed to determine the quality of fishball was processed from raw material of surimi in organoleptic, proximate and microbiology for cold storage. The method used was experimental method with a random group non factorial (RAK), with three level treatment i.e surimi of catfish (B1), surimi of snakehead (B2) and mixture of surimi catfish and snakehead (B3) for 0,15,30 days of storage. The parameters in this research was organoleptic (appearance, aroma, flavor and texture), proximate analyses (water, protein and fat content) and microbiology (total bacterial colonies). The result showed that raw material of surimi was significant affect to organoleptic value, proximate and microbiology. The best treatment was the mixture catfish surimi and snakehead surimi (B3) with organoleptic value of appereance (8), aroma (7), flavor (8) and texture (8), proximate value of water content (45,49%), protein (28,18%) and fat content (2,15%), the total of bacterial colony was 3,9x103 CFU/grKey word : surimi, storage, fish ball, temperature cold
Business Analysis of Cultivating Carp Cultivating (Cyprinus carpio) in The Nets Cage At Sipungguk Village Salo Subsdistrict Kampar District Riau Province Hasbi Ashshiddiqi Arrosyidi; Eni Yulinda; Darwis &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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This study was conducted in May 2017 which located in Sipungguk VillageSalo Subsdistrict Kampar District Riau Province. This study was to knew theinvestment, analyzing large input supply, knew business feasibility and knewobstacles cultivator in the development of the business of cultivating carp in the net atSipungguk Village. Methods used in this research is a method of survey with 10respondents determinatied by the purposive sampling. The result showed thatinvestment of business enlargement carp in the nets at the Sipungguk Village anaverage of IDR 9.319.300,- per cultivator. Gross income received by cultivator of thecarp an average of IDR 13.753.600,- per harvesting and net income received bycultivator of the carp an average of IDR 10.230.500,- per harvest. Financially thebusiness of cultivating carp in the nets done by cultivator of the carp at the SipunggukVillage advantageous and worthy of continued. Obstacles experienced cultivator ofthe as road access inadequate, lacking training, access to capital limited, lackingconcern the government, and riversides less smoothly.Keywords: business feasibility, carp, nets
HUBUNGAN KANDUNGAN NITRAT DAN FOSFAT DENGAN KELIMPAHAN DIATOM DI PERAIRAN PANTAI PANIPAHAN KABUPATEN ROKAN HILIR PROVINSI RIAU Yuke Constina; Bintal Amin; Joko Samiaji
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 5 (2018): Edisi 1 Januari s/d Juni 2018
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT               This study was conducted in April 2017 by taking samples from four stations with three replications in each sampling station. The resultsof the study revealed that the highest nitrate concentrations in waters was 0,457 ± 0,2571 mg/L in Station 2, while the lowest nitrate concentration was 0,206 ± 0,0115 mg/L inStation 4. The most common planktonic diatoms species found were Isthmia sp and Hemialus sp. Linear regression analysis showed that the relationships of nitrate and  phosphate concentrations with diatom abundance  is shown as Y = 4744,7 + 5080,8x (R² = 0,1094; r = 0,330) and Y = 4767,2 + 9343x (R² = 0,0611 and r = 0,2471). Judging from the r value of those equation, the coastal waters of Panipahan can be categorized as having moderate (Nitrate) and weak (phosphate) fertility, respectively.  Keywords: Nitrate, Phosphate, Diatom Abundance, Panipahan Coastal Waters
STUDY on THE FORMULATION of squid (Loligosp) NUGGET ADDED WITH YELLOW PUMPKIN (Curcubitamoschata) FLOUR Lisa Nurharyati; Suparmi &#039;; N Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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This study aimed to determine the squid nugget formulation with the addition of pumpkin flour. It was evaluated for the organoleptic value and the proximate composition. The method used was an experimental method and designed as non-factorial completely randomized design (CRD). The treatments were addition of pumpkin flour into the mix, consisting of four levels, namely: N0 (without the addition of pumpkin flour), N1 (pumpkin flour 50 g), N2 (pumpkin flour 75 g) and N3 (pumpkin flour 100 g).Based on the organoleptic value, proximate composition, and the fold test assed to squid nugget, the results showed that the best treatment was the addition of flour pumpkin amounted 75 gr. The characteristic was bright yellow (8.25), savory flavors (8.12), aroma of pumpkin flour was very smelt (8.17),and dense very compact and chewy texture, (8.15). It contained water (58.16%), protein (11.61%), fat (0.96%), ash (0.99%) and crude fiber (24.64%), and the score of the folding test (4.67).Keywords: Nugget, squid, pumpkin flour, formulation
RELATIONSHIP BETWEEN THE CATCH FISH WITH CONCENTRATION OF CHLOROPHYLL-a IMAGE DATA BASED ON MODIS AQUA IN WATERS NORTH OF JAVA Nancy Sabella Nabasa Sirait; Usman &#039;; Pareng Rengi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The purpose of this study was to determine the variability of Catch Per Unit Effort (CPUE) and chlorophyll-a and see the connection between the catch squid and chlorophyll-a concentrations found in the waters north of the island of Java in 2016. The data used is satellite image data Aqua MODIS Level 3 and using Quantum GIS applications 2.18. The analysis uses spatial analysis to see the variability of chlorophyll-a and CPUE while the analysis of the relationship between CPUE and chlorophyll-a simple linear regression. The results of the spatial analysis of data Aqua MODIS Level 3 has the highest maximum value is 63.443 mg / m³ in May with a minimum value is 0.070 mg / m³ and the average value is 1.160 mg / m³. From the results of linear regression analysis has a value of r is 0,4483 so that the effect of the concentration of chlorophyll-a to fluctuations in CPUE amounted to 20,1%.Keywords: Spatial Analysis, Aqua MODIS, Chlorophyll-a, and correlation of coefficient (r).
COMPARATIVE STUDY CATCHING BUSINESS BETWEEN FISHING CATCH AMBAI AND PENGERIH IN THE VILLAGE MESKOM SUBSDISTRICT BENGKALIS DISTRICT BENGKALIS RIAU PROVINCE Zikri Fahmi; Eni Yulinda; Ridar Hendri
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
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Study was conducted in July and August 2016 in the village Meskom subsdistrict Bengkalis district Bengkalis Riau Province.This study aims to know the investment, the gross income, net income ,and feasibility business between a fishing catch Ambai and Pengerih in the village Meskom subsdistrict Bengkalis district Bengkalis. Business investment a fishing catch Ambai less than Pengerih, where business investment Ambai Rp 17.290.000,- (5 bags) and Rp 21.002.500,- (7 bags), business investment with a fishing catch Pengerih Rp 18.812.000,- (5 bags) and Rp 22.680.000,- (7 bags). Gross income and net income per year received Ambai business less than Pengerih, when the income gross and net Ambai business 5 bags Rp 74.949.000,- and Rp 54.549.000,- then 7 bags Rp 109.869.000,- and Rp 87.939.000,- while business pengerih 5 bags Rp 100.501.000,- and Rp 75.834.000,- then 7 bags Rp 134.961.000,- and Rp 111.469.000,-. Based on analysis of the feasibility study conducted shows that effort arrest used a fishing catch Pengerih deserve developed than a fishing catch Ambai.Keywords: Ambai, Pengerih, Meskom Village, Feasibility Analysis
THE EFFECT OF Spirulina sp FLOUR FORTIFICATION ON THE SENSORY-CHEMICAL CHARACTERS OF MOCHICAKE Hagairim Sagala; Mirna Ilza; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017
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The aim of the study was to observe the effect of Spirulina flour fortifiedto the mochi cake on its sensory-chemical characters This study used anexperimental method by using completely randomized design (CRD) nonfactorial. The treatment conducted was producing mochi cake by adding Spirulinaflour at different composition, namely: 1.5, 2.5, and 3.5gs for 1120 gs mochi each.The products of Mochi cake fortified with the Spirulina flour were evaluated fortheir hedonic value and chemical characters. The result showed that thefortification of 3,5gs Spirulina flour into the mochi was determined as the besttreatment indicated by the highest value of appearance 7.4, texture 7.0, aroma 6.9,and taste 7.7. The product was containing water 28.50%, protein 3.20%, 4.60 fat,ash 3.62% and carbohydrate 60.08%.Keywords: fortification, mochi cake, Spirulina flour

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