cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
Arjuna Subject : -
Articles 2,919 Documents
 248   249   250   251   252 
Trophic State of the Pekak Lake, Siak Hulu District, Kampar Regency Based on Trophic State Index M Silalahi, Dio; Siagian, Madju; Simarmata, Asmika Harnalin
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTMany activities in the Pekak 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 Pekak Lake based on TSI has been conducted in March-April 2018. There were 3 stations, namely in the inlet, midle part of the lake and the end area of the lake. In each station,   there are 2 sampling points, in the surface (0.2 m) and 2 Secchi depth (0.75 m). Sampling were conducted 3 times, once/week. Water quality parameters measured were total phosphate, chlorophyll-a, transparancy, dissolved oxygen, CO2,pH and temperature. Results shown that the total phospate was 0.152-0.508 mg/L, chlorophyll-a 7.061-11.186 µg/L, transparency: 0.69-0.77 m, dissolved oxygen: 5.36-5.96 mg/L, CO2:8.81-16 mg/L, pH: 5, temperature: 27-30oC and TSI (Trophic State Index) value:  64.559-70.465. Based on TSI, the Pekak Lake can be categorized as moderate eutrophic-hypereutrophic.Keywords: Kampar River, Eutrophic-hypereurophic, Oxbow Lake, TSI
STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different  binders had a significant effectonthe organoleptic value (texture,  appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour 
STUDY OF CONSUMER ACCEPTANCE ONPATIN FISH(Pangasius hypophthalmus) NUGGET WITH DIFFERENT BINDERS Gaol, Ade Usbet Lumban; Sumarto, Sumarto; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTThis study was aimedto determine the effect of different binders on patin fish nugget on consumer acceptance and the best nutritional value. The method used in this study wasa completely randomized design (CRD) with 4 treatment levels, namely N0(tapioca flour), N1(sago starch flour), N2(tapioca flour + yellow sweet potato flour), N3(sago starch flour + yellow sweet potato flour). Based on the results of thisstudy concluded that patin fish nugget with different  binders had a significant effectonthe organoleptic value (texture,  appearance, aroma), moisturecontent, ash content, fat content, and carbohydrate content.Based on the parameters tested the treatment favored by panelistsin patin fish nugget with different binderswasN3with the addition of sago starch flour and yellow sweet potato flour as many as 74 panelists (92.5%) with the characteristics of yellow sweet potato flour taste (6.76), the texture of very chewy (7.33), brownish yellow appearance (6.65), the aroma of quite yellow sweet potato flour (6.59), while the moisturecontent (47.61%), protein content (13.01%), ash content (2.03%), fat content (11.10%) and carbohydrate content (26.24%). Keywords:Pangasius hypophthalmus, Patin fish nugget, Sago starch flour, Tapioca flour, Yellowsweet potato flour 
Otolith Growth Rings Pattern In Puntius hexazona From The Streams In The Riau University Area and In The Upstream Of The Sibam River Salsabila, Izzaty; Windarti, Windarti; M. Putra, Ridwan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract    P.hexazonacan be found in the upstream of the Sibam River and in the streams around the Riau University.A study aims to understand the pattern of otolith growth rings has been conducted from July to August 2019.The fish was capture using ascoop net. There were 62 fishes (25 fishes from the upstream of the Sibam River and 37 fishes from the streams in the Riau University). The otoliths (sagita) were removed and manually shaved. Growth  rings pattern was studied using a binocular microscope. The distance between the nucleus and the first dark ring was varied, in the fish  from the upstream of the Sibam River was 0.1-0.24mm and that of the fish from the stream in the Riau University was 0.9-0.24 mm.The maximum number of the dark ring in the otolith was 2. These data shown that the dark rings are formed individually and was not formed by periodic event in the life of the sumatra fish. The  fish from the streams in the Riau University may grow better than the fish that live in the upstream of the Sibam River. Keywords :Dark Ring, Growth Pattern, Sagita, Tiger Fish 
Otolith Growth Rings Pattern In Puntius hexazona From The Streams In The Riau University Area and In The Upstream Of The Sibam River Salsabila, Izzaty; Windarti, Windarti; M. Putra, Ridwan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstract    P.hexazonacan be found in the upstream of the Sibam River and in the streams around the Riau University.A study aims to understand the pattern of otolith growth rings has been conducted from July to August 2019.The fish was capture using ascoop net. There were 62 fishes (25 fishes from the upstream of the Sibam River and 37 fishes from the streams in the Riau University). The otoliths (sagita) were removed and manually shaved. Growth  rings pattern was studied using a binocular microscope. The distance between the nucleus and the first dark ring was varied, in the fish  from the upstream of the Sibam River was 0.1-0.24mm and that of the fish from the stream in the Riau University was 0.9-0.24 mm.The maximum number of the dark ring in the otolith was 2. These data shown that the dark rings are formed individually and was not formed by periodic event in the life of the sumatra fish. The  fish from the streams in the Riau University may grow better than the fish that live in the upstream of the Sibam River. Keywords :Dark Ring, Growth Pattern, Sagita, Tiger Fish 
Analisis Isi Lambung Ikan Sumatra (Puntius hexazona) Di Lingkungan Perairan FPK Universitas Riau dan Hulu Sungai Sibam Pekanbaru Nicken Nicken; Windarti Windarti; Ridwan Manda Putra
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractSumatran fish (Puntius hexazona)  is a type of freshwater fish that inhabits the waters around the Riau University and the upstream of the Sibam River. A study aims to determine the type of food in the stomach of the fish from both areas was conducted in July – September 2019. Sampling was  carried out 4 times, once/ 2 weeks. The fish was captured using  scoop nets. There were 88 fishes (42 fishes from the upstream of the Sibam River and 46 fishes from the streams in the Riau University), but 4 fishes have  empty stomach and they cannot be analyzed. The type of food present in the stomach of fish from both sampling areas were similar. The main food the fish in from the Riau University’s waters was insecta remains (IP 83%), crustacean remains (12% IP) and plant remains (5% IP). While that of the Sibam River was crustacean remains (IP 91%), insecta remains (IP 5%), and rotifers (IP 4%).  P. hexazona has viliform teeth, short and firm gill rakers and the length of intestine was 1.2 times of total length. Data obtained indicate that  P. hexazona  is an omnivorous fish.Keywords: Main  Food, Omnivorous Fish, Index of Preponderance, Feeding habit
Analisis Isi Lambung Ikan Sumatra (Puntius hexazona) Di Lingkungan Perairan FPK Universitas Riau dan Hulu Sungai Sibam Pekanbaru Nicken, Nicken; Windarti, Windarti; Putra, Ridwan Manda
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

AbstractSumatran fish (Puntius hexazona)  is a type of freshwater fish that inhabits the waters around the Riau University and the upstream of the Sibam River. A study aims to determine the type of food in the stomach of the fish from both areas was conducted in July – September 2019. Sampling was  carried out 4 times, once/ 2 weeks. The fish was captured using  scoop nets. There were 88 fishes (42 fishes from the upstream of the Sibam River and 46 fishes from the streams in the Riau University), but 4 fishes have  empty stomach and they cannot be analyzed. The type of food present in the stomach of fish from both sampling areas were similar. The main food the fish in from the Riau University’s waters was insecta remains (IP 83%), crustacean remains (12% IP) and plant remains (5% IP). While that of the Sibam River was crustacean remains (IP 91%), insecta remains (IP 5%), and rotifers (IP 4%).  P. hexazona has viliform teeth, short and firm gill rakers and the length of intestine was 1.2 times of total length. Data obtained indicate that  P. hexazona  is an omnivorous fish.Keywords: Main  Food, Omnivorous Fish, Index of Preponderance, Feeding habit
Effect of Fortification of Sour Anchovy Flour (Stolephorus sp.) in the Manufacture of Stick towards Consumer Acceptance Ambarita, Befrison Utama; Sumarto, Sumarto; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT            Thisresearchwas intended to determine the effect of fortificatonof sour anchovy (Stolephorus sp.)flour in the manufacture of the stick towards consumer acceptance.The treatment provided consists of P0 (without fortificaton ofsour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of 80 grams of sour anchovy flour). Analysis parameters observed were sensory/consumer acceptance (appearance, odor, texture, and flavor) and proximate (moisture, protein, ash, fat, and carbohydrat contents). Based on this research, fortifications of 60 grams of sour anchovy flour (P2) produced the best sticks / preferred by 74 panelists (92.5%) with the appearance criteria was brownish yellow (3.27), the odor criteria was typical ofstickand odor of sour anchovy flour rather felt (3.50), the texture criteria was dry and crispy texture (3.07), the flavor was savory and sour anchovy flour was rather pronounced (3.32),  with moisture, protein, ash, fat, and carbohydrate content was 5.33%, 10.62%, 3.83%, 28.57%, and 51.64%, respectively.Keywords: Stick,Flour, Stolephorus sp 
Effect of Fortification of Sour Anchovy Flour (Stolephorus sp.) in the Manufacture of Stick towards Consumer Acceptance Ambarita, Befrison Utama; Sumarto, Sumarto; Sari, N. Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT            Thisresearchwas intended to determine the effect of fortificatonof sour anchovy (Stolephorus sp.)flour in the manufacture of the stick towards consumer acceptance.The treatment provided consists of P0 (without fortificaton ofsour anchovy flour), P1 (fortifications of 40 grams of sour anchovy flour), P2 (fortifications of 60 grams of sour anchovy flour), P3 (fortifications of 80 grams of sour anchovy flour). Analysis parameters observed were sensory/consumer acceptance (appearance, odor, texture, and flavor) and proximate (moisture, protein, ash, fat, and carbohydrat contents). Based on this research, fortifications of 60 grams of sour anchovy flour (P2) produced the best sticks / preferred by 74 panelists (92.5%) with the appearance criteria was brownish yellow (3.27), the odor criteria was typical ofstickand odor of sour anchovy flour rather felt (3.50), the texture criteria was dry and crispy texture (3.07), the flavor was savory and sour anchovy flour was rather pronounced (3.32),  with moisture, protein, ash, fat, and carbohydrate content was 5.33%, 10.62%, 3.83%, 28.57%, and 51.64%, respectively.Keywords: Stick,Flour, Stolephorus sp 
Effects of Injection Recombinant Growth Hormone Kertang Grouper (rElGH)With Different Doses To Growth Mud Crab (Scylla serrata) Fitriyani Fitriyani; Rusliadi Rusliadi; Iskandar Putra
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mud crab (Scylla serrata) is commodity fisheries that have high economic value. Enlargement of mud crab requires a relatively long time and growth is not optimal. The acceleration of growth can be done by applying the Recombinant Growth Hormone to the grouper kertang (rElGH), so that the growth rate will take place more quickly. In the enlargement activity, the injection ofr is not yet known rElGH which can stimulate the growth of mud crab. This study aims to determine the dose of rElGHto produce the best growth of mud crab. The benefit of this research is to provide information about the growth of mud crab injected rElGHwith different dosages. This research was carried out in April to May 2020 for 28 days in the Center for Brackish Aquaculture Fisheries (BBPBAP) Jepara, Central Java Province. The method used in this research is the experimental method. Complete Randomized Design (CRD) one factor with 4 levels of treatment and 3 replications. The treatment stages in this study were P0 (without injection rElGH), P1 (injection of 1 μg rElGH / g Mud crab), P2 (injection of 1.5 μg rElGH / g Mud crab), and P3 ( Injecting a dose of 2 μg rElGH / g Mud crab). The results showed that the injection of rElGH in mud crab with different doses gave growth results that were not significantly different between treatments. P0 has the best results, namely an absolute weight 9,04±0,31ag, a specific growth rate 0,41±0,01a%, carapace width growth 0,35±0,02acm, feed conversion 6,87±0,22aand a survival rate 83,33±28,86a%. Keywords:Injections, mud crab, rElGH and growth  

Page 250 of 292 | Total Record : 2919

 248   249   250   251   252 

Filter by Year

2014 2023


Reset
Filter By Issues
All Issue Vol. 10 No. 2 (2023) Edisi 2 Juli s/d Desember 2023 Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021 Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 Vol 7, No 2 (2020): 2 Juli - Desember 2020 Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020 Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 Vol 5, No 1 (2018): Wisuda April Tahun 2018 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 Vol 3, No 1 (2016): Wisuda Februari Tahun 2016 Vol 3, No 1 (2016): Wisuda Februari Tahun 2016 Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014 Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 More Issue