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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
 180   181   182   183   184 
Gill Structure of Pangasius polyuranodonBleeker,1852 fromthe Sail River, Riau Province Yohana Carolina; Windarti Windarti; Eddiwan Eddiwan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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 AbstractSail River is a polluted river in Riau, however, many types of fish, including catfish Pangasius polyuranodonBleeker (1852) is living in that river. The water condition of the river may effect the fish health status in general, including its gill structure. A study aims to understand the histological structure of the gill of that fish has been conducted in February-March 2018. Abnormality in the gill was noted and abnormality level was identified using a Histopathological Alteration Index (HAI). Results shown that the types of abnormality present were hyperplasia/cell proliferation, hypertrophy, odema or swelling, atrophy, blood vessel congestion, hemorrhage, and ruptured epithelium. The minimum HAI value obtained is 0.142, and maximum value is 1.857 ( average 1.031), indicates that the gill of P. polyuranodon from the Sail River is categorized as less damage. Keywords: Histopathological Alteration Index (HAI), gill abnormality, polluted river, Catfish
Increased Phosphate Level in Peat Soil Media Given Formulation Biofertilizer Dosage Gea, Noveria; Hasibuan, Saberina; Syafriadiman, Syafriadiman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACT                This research was conducted on May 1st to July 31th, 2018, on Peatlands, Kualu Nenas Village, Tambang District, Kampar District, Riau Province. Sample analysis was carried out at the Laboratory of Aquaculture Quality and Fisheries Technology, Faculty of Fisheries and Marine, University of Riau. The method used in this study is an experimental method using a Complete Random Design (CRD) with 1 factor, 5 treatments and 4 replications.. The treatments in this study were P0 (control), P1 (300 g/m2), P2 (450 g/m2), P3 (600 g/m2) and P4 (750 g/m2). The container is used by 20 barrel units made of PVC with a diameter of 59 cm and a height of 100 cm with an area of 273 cm2 (0.273 m2). The results of the research that has been done show that there is an effect of dosing biofertilizer on phosphate changes in peat soil.The best dose of biofertilizer in this study was found in P4 (750 g/m2) with a P level of Total 1.07% and phosphate levels in water 3.91 mg/l. The linear regression test between P Total (%) and the formulation biofertilizer dose is y = 0.0629 + 0.0013x, the contribution value is R2 = 0.95. The increase in total P concentration was influenced by biofertilizer doses of 95.01% and influenced by 4.99% by other factors. The coefficient of determination of the correlation (r) is 0.97 means that there is a very strong positive relationship between the total P concentration with the biofertilizer dose; Linear regersi test between Phosphate water (mg / l) and formulation biofertilizer dosage is y = 1.9974 + 0.0021x, the contribution value is R2 = 0.79. Increased phosphate water concentration was influenced by biofertilizer doses of 79.16% and influenced by 20.84% by other factors. The coefficient of determination of the correlation (r) is 0.88 means that there is a very strong positive relationship between the phosphate concentration of water and the dose of biofertilizer. Water quality parameters during the study included temperature ranging from 26-32 0C, pH ranged from 6-7, DO ranged from 3.2 to 8.6, CO2 from 13.31 to 49.94 mg/l, and turbidity values ranged from 18 -21.25 NTU.Keyword: Phosphate, Biofertilizer, Peat soil
Crustasea and makrophyta plant association in the swamp area of the Sawah Village, Kampar District, Riau Province. Pascalia Dita; Efawani Efawani; Windarti Windarti
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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AbstractThere are many types of makrophyta and crustasea in the swamp area in the Sawah Village, but there is no information on the association of those organisms. A research aims to understand the type of makrophyta, type of crustasea and association of makrophyta and crustasea, a research has been conducted in August–September 2018. Sampling were conducted once/week for a month period.Macrobrachium oxyphilus and Parathelphusa parduswere found around the community of Barclaya sp., Hydrilla verticilata and Pistia stratiotes.M. oxyphilus and P. parduswere not found around the community of Paspalum sp.. Even though the plants are different but the type of crustasea present is similar. Based on data obtained, it can be concluded that there was specific association between makrophyta and crustasea species in the swamp area in the Sawah Village. Keywords: Makrophyta, Crustasea assosiation, Aquatic plant, Sawahvillage swamp
EFFECT OF DRYING TEMPERATURE ON THE QUALITY OF SKIPJACK TUNA KATSUOBUSHI(Katsuwonus pelamis) Elisa sakinah; Sukirno Mus; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACT The aim of the study was to determine the different temperature of drying process on the quality skipjack tuna katsuobushi(Katsuwonus pelamis). The method used was experimental, composed as CRD, andevaluated for the characteristic of it’s sensory(appearance, aroma, taste and texture), microbiological (TPC and fungal identification), and chemical values ( the content of water, ash, phenol and pH value). The drying process was using the oven set on the temperature at 40-50oC, 65-75oC and 90-100oC.The results showed that the different drying temperature was affected significantly to the value of appearance, taste, texture, phenol content, moisture content and TPC value on the skipjackkatsuobushi. The best quality of skipjack tuna was produced by drying the fish by using oven at the temperature of 40-50oC. It was indicated by the highest value of taste value at 7.7, aroma at 7.4, appearance at 7.3, and  texture at 7.4. The best product had the moisture content 11.56 %, ash content 12.79%, pH 7.91, total phenol content 2.82 ppm, TPC 7.2 x 102coloni/gramand the molds identified grown in all products were Aspergillus sp.    Keywords: Drying, Katsuobushi, Skipjack Tuna, Temperature.
THE EFFECT OF THE DIFFERENT DOSES OFAspergillus oryzae STARTER ADDITION ON THE QUALITY OF SKIPJACK (Katsuwonus pelamis)KATSUOBUSHI Zurrahmi, Hafi; Sukirno, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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                                                        AbtrackThe study was aimed to observe the effect of addition Aspergillus oryzae starter at different doses on the quality of skipjack(Katsuwonuspelamis) katsuobushi and to determine the optimum dose of the starter added to produce the best quality of katsuobushi. Starter doses that used were 0 mL (D0), 1 mL (D1), 3 mL (D3), 5 mL (D5) and 7 mL (D7). The katsuobushi produced were then evaluated for their organoleptic value, including the appearance, aroma, texture and the taste, their physical and chemical characteristics, including water content, ash and phenol content, as well as the microbiological characteristics,including their total number plate count of bacteria and the fungi identification. The results showed that addition of different doses of Aspergillus oryzae starter was significantly affected to the value of appearance, aroma, taste, moisture content, ash, phenol and total bacteria. Addition of 1 mL (D1) starter produced the best quality of katsuobushi, indicated by the highest value of appearance (8,55), aroma (8,61) and taste (8,68). The fungi grew on each treatment was identified as Aspergillus sp. Keywords: Aspergillus oryzae,katsuobushi,skipjack, starter
THE EFFECT hCG (human Chorionic Gonadotropin) TO OVULATION AND HATCHING OF FISH EGG OF COMET(Carassius auratus) Adi Andana; Nuraini Nuraini; Sukendi Sukendi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACTThis research was conducted from February to March 2018 in the halls 0f the fishery seeds TarantangSubsdistrict, Harau, West Sumatra Province. The aims of this research was to know the effect of hCG (Human Chorionic Gonadotropin) pituitary gland injected with different dose on ovulation and survival rate of comet (Carassius auratus)and To find the best dose ot the pituitary gland to stimulate ovulation and survivaln rate of comet (Carassius auratus).The treatment used is as follows : PO Control using NaCL 0,9 % as much 0,2 ml/kg weight of test fish. P1: Injection of hCG with dose 700 IU/kg weight of test fish. P2: Injection of hCG with dose 900 IU/kg weight of test fish. P3: Injection of hCG with dose 1100 IU/kg weight of test fish.The best result of the research is P2: Injection of hCG with dose 900 IU/kg weight of test fish the with an average latent time 6 hours and 3 minutes, amount eggs(items)/g 219 items,Fertilization Rate 73,28%, Hatching Rate 75,64%, Survival Rate (SR)7 91,22%.Keywords :hCG hormone, Ovulation, Latent time, Carassiusauratus
Stomach Contents of Pangasius polyuranodon Bleeker (1852) from the Sail and Kampar Kiri Rivers Riau Province Rica Pesta Graceli Pasaribu; Windarti Windarti; Eddiwan Eddiwan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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AbstractPangasiuspolyuranodonisa type of freshwater fish that live in the Sail and Kampar Kiri River. This research aims to determine type of food present in the fish’sstomach. This research was carried out in Februarito March 2018. The fish were caught using nets and bamboo trap,once/ week. The number of fish caught during the study was 105, but 21 fisheshad empty stomach and they cannot be analyzed. The main food of P.polyuranodon in the Sail River is insects (IP 74.60%) plants (IP 7.56%),bivalva (IP5.85%), unidentified materials (IP 4.66%), fish (IP 4.24%) and crustaseans (IP 3.09%). Whereas in the Kampar Kiri River the main food of thefish is plants (IP 79.96%), insect (IP 11.42%), unidentified material (IP 5.55%) and fish (IP 3.07%). Data obtained  indicate that P.polyuranodonisanomnivorous fish. Keywords: Main Food, Omnivorous Fish,Index of Preponderance, Feeding 
THE EFFECT OF DRYING TIME BY USING GREEN HOUSE EFFECT ON THE QUALITY OF SKIPJACK (Katsuwonus pelamis) KATSOUBUSHI Osemaking, Maria Fansiska; Leksono, Tjipto; Sukirnomus, Sukirnomus
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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ABSTRACT The aim of this study was to determine the effect of varied drying time in the greenhouse effect chamber on the quality of skipjack (Katsuwonus pelamis) katsoubushi. The method used was the experimental which was designed for Completely Randomized Design (CRD). The treatment conducted was drying the smoke flavoured skipjack for different drying time (48, 60, and 84 hours) in the solar drying chamber, and then fermenting them for producing katsuobushi.  The quality and characteristics of katsoubushi produced were evaluated for their proximate analyzes (moisture content, ash content, and phenol content) and microbiological tests (TPC and fungal identification). The results showed that the best quality of skipjack katsoubushi was produced by drying the fish for 84 hours. The organopeltic evaluation showed that the value of appearance was 7.8, odor 8.2, taste 7.4, and texture 8.5. Approximately, the content of moisture was 15.54 %, ash was 6.08 %, total phenolic compound was 1.29 ppm and Total number of bacteria (TPC) was 2.2 X 104 cfu/g. The fungi grown in all produced sample was Aspergillus sp. Key words :Drying time,Katsoubushi,Skipjack,
Trophic State of The Tajwid Lake, Langgam District, Pelalawan Regency, Riau Province Based on Trophic State Index Adithia Netanyahu Purba; Madju Siagian; Asmika H Simarmata2
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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 ABSTRACT Many activities in the Tajwid Lake contribute the input of organic and anorganic matter that affects the water quality, especially nutrient concentration in  waters. A research aims to understand the trophic state of the Tajwid Lake based on TSI has been conducted in March - April 2018. There were two sampling points, in the surface (0.5 m) and 2 secchi depth (1.1 m). Sampling were conducted 3 times, once/week. Water quality parameter measured were total phosphorus, chlorophyll - a, transparancy, temperature, dissolved oxygen, and pH. Results shown that the transparancy was 0.47 - 0.55 m, total phosphorus 0.323      - 0.624 mg/L, chlorophyll - a6.03-10.71 µg/L, temperature 29.5 - 30.3 0C, pH 5, and dissolved oxygen 4.96 - 5,66 mg/L. TSI(Trophic State Index) value of The Tajwid Lake was 70.01 - 72.19, and it indicates that the Tajwid Lake water is in hypereutrophic.Keywords: Water Quality, Carlson’ Trophic State Index, Hypereutrophic,Lake
THE EFFECT OF USING MIXTURE OF MEAT AND BONE OF EEL-TAILED CATFISH(Paraplotosus albilabris) IN FISH STICK PRODUCTION ON CONSUMER ACCEPTANCE Thessa Amaria Sari; Desmelati Desmelati; Sumarto Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 1 Januari s/d Juni 2019
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 ABTRACK The purpose of this research is to know the effect of using mixture of meat and bone of eel-tailed catfish in fish stick production on consumer acceptance and find the best stick product from using mixture of meat and bone of eel-tailed catfish. This research used experimental method with non-factorial completely randomized design, with 4 kinds of treatment: sticks with 200 grams of meat (St0), sticks with 125 grams of meat and 75 grams of bone (St1), sticks with 100 grams of meat and 100 grams of bone (St2), and sticks with 75 grams of meat and 125 grams of bone (St3). The research parameters were organoleptic test (appearance, odor, taste, and texture) and proximate test (moisture, protein, fat, ash, and calcium). The findings showed that St1 sticks (using 125 grams of meat and 75 grams of bone) have the highest organoleptic value, involve the apperance (golden yellow colour), odor (seasoning and fishy smell), taste (the seasoning taste is the same specific as the fish taste), texture (very crunchy and savoury). Based on the best proximate value, St1 sticks (using 125 grams of meat and 75 grams of bone), contained 1,46% moisture, 11,53% protein, 26,59% fat, 3,44% ash, and 1,06% calcium.Keywords:diversification, fish stick, Paraplotosus albilabris. 

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