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INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
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Management of fishing port at Tiku, Agam regency, west Sumatra province Hatta, Nova Fatma; Zain, Jonny; ', Syaifuddi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

A series survey activity was carried out on March 23th to April 3rd, 2013 at fishingport in Tiku village. Purpose of this study is to investigate the implementation ofmanagement theory at fishing port. The result shows that the management theory in fishingport has not been well conducted. This conditions was caused less of personal staff (4persons), as well as the Standard Operational Procedure (SOP) was not applied and norulesgoverning thearrivalanddeparture of the fishing boat. The fishing port facilities werenot used, such as cold storage, fresh water tank, and fish landing.Keywords: Fishing port, management, standard operational procedure (SOP), Tiku
Study on utilization of Tiku fishing port facilities, Agam Regency, West Sumatera Province Kusniwati '; Jonny Zain; Syafruddin '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

For purpose to identify type, capacity and condition of the facilities, as well as to evaluate thefacilities utilization level at Tiku fishing port. Series survey activities were conducted at Tikufishing port, Agam regency, West Sumatera Province during April 2013. The result shows that theTiku fishing port had complete facilities such as basic, functional and supporting facility.Nevertheless, we were identified the malfunction and useless facilities at Tiku fishing port, such asfresh water tank, cold storage, and fish market hall. The calculation of facilities utilization level was109.35% for fuel tank, 81.48% for Ice and 48.4% for fish market hall.Keywords : Basic facility, functional facility, supporting facility, facilities utilization level, Tikufishing port facilities
Tonda fishing boat repair in shipyard pasia tiku district tanjung mutiara port agam regency west sumatera province. Rahmi, Ulya Ulfi; ', Syaifuddin; Hutauruk, Ronald M
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research was conducted in April 2013 at the Shipyard that runs Tiku Tanjung MutiaraAgam District of West Sumatra Province. This study uses a survey method that aims to determinethe cause of the damage and engineering maintenance / repair on Trolling Fishing boats inDockyard that runs Tiku.The results showed that the damage to the vessel's fishing trolling in Dockyard that runsTiku caused by vermin, the effects of temperature and weather. Repair techniques performed inGalngan ship that runs Tiku is simple and traditional, which is still based on the expertise andexperience of the workers ship. Ship materials used in shipyards that runs Tiku is wood and zinc.To care used wooden boats are wooden keruing (Dipterocarpus spp), wood laban (Vitexpubesceus), wood resak (Vatica spp), and red meranti (Shore spp).Keywords: Biro Klasifikasi Indonesia (BKI), wooden ship repair,
Management of Artisanal Fishing Port: a case study on Labuhanhaji fishing port, South Aceh Regency, Aceh Province NurJannah, Betri; ', Syaifuddin; Zain, Jonny
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

A series survey activity was carried out for evaluating management function atlabuanhaji fishing port, South Aceh regency. This research was emphasis on planning, organizing, action and controlling at management pattern of labuhanhaji fishing port. The facilities of fishing port data and daily activities description of staff at labuhanhaji fishing port was used as additional information and consideration in management of labuhanhaji fishing port. Lack of good management was impact on staff and controlling, nevertheless activities at labuhanhaji fishing port is going well.Keywords: Labuhanhaji fishing port, management, South Aceh Regency
Contributions of Tiku Fishing Port (PPI Tiku) for fisheries sector at Agam regency, West Sumatera province, Indonesia Dongoran, Erly Novida; Zain, Jonny; ', Syaifuddin
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

Purpose of this research is to know the role of fishing port for giving contribution at fisheries sector in Agam regency, west Sumatera province. A series survey activitywas conducted to evaluate the development of fisheries sector at Tiku regency with the presence a fishing port at Tiku village. The data was analyzed by percentage (%) calculation of fish production at tiku fishing port, further to compare with fish production data at Agam regency. The result shows that the Tiku fishing port was given an incremental number of fishing boat at Agam regency as 43.92-54.69%. The number of fishermen was increased as 53.75- 69.84%, and the number of fishing gear was given contribution as 46.20-68.79%. The total fish production was given small contributionas 28.33-7.58% or smaller than 50%.Keywords: Agam regency, contribution, fisheries sector, Tiku fishing port
Preparation of instant sago noodles fortified with catfish protein concentrat as a high nutrition food with different formulations Fadli Hermanto Hermanto; Syahrul '; Dahlia '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to abtain the best formulation of instant sagonoodles fortified with catfish protein concentrat. Three types of sago noodles werepreparet with different formulation: Sago noodles-1: Roasted sago flour (41,28%),catfish protein concentrat (4,13%), soybean flour (4,13%), skim milk (10,32%),sodium trypolipospat (0,10%), sugar flour (6,19%), phyto-oil (2,06%), salt(0,83%), water (30,96%), sago noodles-2: Roasted sago flour (43,06%), catfishprotein concentrat (4,31%), carrot extract (32,29%), skim milk (10,76%), sodiumtrypolipospat (0,11%), sugar flour (6,46%), phyto-oil (2,15%), salt (0,86%), andsago noodles-3: Roasted sago flour (43,06%), catfish protein concentat (4,31%),spinach extract (32,29%), skim milk (10,76%), sodium trypolipospat (0,11%),sugar flour (6,46%), phyto-oil (2,15%), salt (0,86%). All sago noodles wasevaluated for sensory quality, protein, fat, ash, moisture, carbohydrate, vitamin A,and total bacterial count. The results showed that the sago noodles-3 was the mostpreferable product. Protein, fat, ash, moisture, carbohydrate, vitamin A, and totalbacterial count, for the sago noodles-1 was 7,47%, 5,05%, 2,03%, 4,30%, 84,36%,125 A IU, and 5,9 x 102 bacterial/gram respectively, sago noodles-2 was 5,60%,2,50%, 2,01%, 3,29%, 83,72%, 94,2 IU, and 5,4 x 102 bacterial/gram respectivelyand sago noodles-3 was 5,75%, 4,75%, 1,85%, 3,46%, 83,16%, 123 IU, and 5,8 x102 bacterial/gram respectively.Keyword: sago noodles, instant , catfish protein concentrate, carrot extract,spinach extract.
The effect of mangosten (garcinia mangostana l.) shell extract on quality changes of fresh catfish (pangasius hypophthalmus) stored at room temperature Afsri Rahmadanis; Sukirno '; Ira Sari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate the quality change of fresh catfish added with mangosteen ( Garcinia mangostana L.) shell extract and stored at room temperature. The fish weighing 300-400 g each was taken from a fish market in pekanbaru. The fish was eviscerated, washed and grouped into 3 groups. Each group was swabed with mangosteen shell extract at a level of 0%, 2% and 4% of fish weight. Quality of catfish was evaluated for sensory quality, bacterial count, pH and Staphylococcus aureus at 0, 3, 6, 9, 12 and 15 hours. The result showed that the catfish swab with 4% of mangosteen shell extract was the best in shelf life which was still acceptable up to 12 hours. The pH value at the first increased from 6,43 at initial storage to 7,26 at 12 hours storage (spoilage). Bacterial count increased from 2,8 x 104 colonis/g at initial storage to 4,8 x 105 colonis/g at 12 hours storage (spoilage). There was no Staphylococcus aureus during storage.Keywords: mangosteen shell extract, catfish, quality ch
The use of different packaging material on quality of shrimp (acetes erythraeus) nugget stored in cold temperature Siti Masitah; Desmelati '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was intended to evaluate the effect of different packagingmaterials on quality of shrimp nugget stored in cold temperature (-18°C). Threeshrimp nuggets were prepared from a mixture of shrimp (72%), tapioca flour(14%), egg (9%), sugar (1%), salt (0,4%), pepper (1%) and garlic (2,6%). Thenuggets then were packaged respectively in without packed, in plastic bag at LowDensity Poly Ethylene (LDPE), High Density Poly Ethylene (HDPE) andPolypropylene (PP) and stored at cold temperature for 60 days. The nuggets wereevaluated for sensory quality, moisture, protein, total volatile base and totalpsychrophilic count at 0, 15, 30, 45 and 60 days of storage. The result showed thatthe nuggets packed in HDPE and PP had a longer storage life than that packed inLDPE and their quality were still acceptable up to 60 day storage. However,nugget packed in LDPE was rejected at 60 day storage. Moisture, protein, totalvolatile base and total psychrophilic count of the shrimp nugget stored in PP at 60day storage was 23,86%, 24,56%, 26,67 mg/100g, 7,4 x 104 sel/g respectively,HDPE was 23,12%, 22,74%, 30,40 mg/100g, 9,5 x 104 sel/g respectively andLDPE was 22,89%, 18,87%, 36% and 2,1 x 105 sel/g respectively.Keywords: Shrimp nugget, LDPE, HDPE, PP, cold storage
A study on consumer acceptance of wet noodles added with freshwater mussel flour (anodonta sp) ', Destiawati; ', Dahlia; Sari, Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was intended to evaluate the consumer acceptance of wetnoodles added with freshwater mussel flour. Four types of wet noodles wereprepared from a mixture of wheat flour, eggs, salt, water, vinegar, onion, garlic,celery leaves, and backing soda the mixure were asked with freshwater musselflour at a level of 0%, 5%, 10% and 15% of the wheat flour weight. Wet noodleswas evaluated for consumer acceptance, moisture, protein and bacterial count. Theresult showed that wet noodles added with 5% of freshwater mussel flour was themost preperable by consumer. Moisture of wet noodles added with freshwatermussel 0%, 5%, 10% and 15% was 61,59%, 58,67%, 57,73% and 55,42%respectively; protein was 2,46%, 9,06%, 11,72%, 15,03% respectively; andbacterial count was 4,35 x 102 sel/g, 4,3 x 102 sel/g, 3,2 x 102 sel/g and 2,4 x 102sel/g respectively.Keyword: Wet noodles, freshwater mussel, flour, consumer acceptance
Quality characteristics and consumer acceptance of mussel (anodonta sp) snack prepared with different mussel meat composition Desnizarianti '; Bustari Hasan; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was intended to evaluate quality characteristics and consumer acceptance of mussel snack formulated with different mussel meat composition. Mussel snack was prepared from fresh mussel meat, tapioca flour, sticky rice flour, chesse, egg, monosodium glutamat and backing soda. Three mussel snacks were prepared respectively by addition of 10%, 20% and 30% mussel meat. The snacks were evaluated for quality characteristics, consumer acceptance and proximate composition. The result indicated that the best sensory quality of the mussel snack was shown by that prepared with addition of 20% mussel meat; and the best consumer acceptance of the snack was produced by that made with addition of 10% mussel meat. Moisture, ash, protein and fat of the mussel snack made with addition of 10% mussel meat was 2,59%, 1,73%, 3,60% and 34,47% respectively; 20% mussel meat was 2,97%, 1,89%, 4,02%, 38,94% respectively and 30% mussel meat was 3,01%, 2,07%, 9,91% and 39,59% respectively.Keywords: Snack, mussel (Anodonta sp), quality characteristics, consumer acceptance, sensory evaluation, proximate composition

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