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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
 250   251   252   253   254 
CHARACTERISTICS OF ORGANOLEPTIC QUALITY AND pHBAUNG (Mystus nemurus) WITH SOAKING IN THE CHITOSAN SOLUTION Jhosua Fransiskus; Rahman Karnila; Andarini Diharmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractThis study was aimed to determine the organoleptic quality and pH of fresh baung (Mystus nemurus) soaked with chitosan solution with different concentrations. This research used the experimental method, by immersing the fish with chitosan solution with a concentration of 0% (without chitosan), 1, 2, and 3% and soaking time 0, 4, 8 and 12, for 16 hours. The analysis parameters were consisted of organoleptics including eye appearance, gills, mucus, meat (color and appearance), odor, texture, and pH test. The results were showed that immersion of baung in high concentration of chitosan can maintain freshness of baung fish. Soaking fish in 3% chitosan solution is able to maintain freshness with freshness for 12 hours aimed at the value of the eye value of 6.79 (sunken eyes, pupils turn white, cloudy corneas); gills with a value of 7.05 (pale red color, without mucus); odor 6.87 (Neutral). Immersion in chitosan solution for 16 hours produced atexture of baung fish 7.13 (rather soft, less elastic when pressed with a finger, difficult to tear meat from the spine); meat with a value of 7.12 (less brilliant, specific type, no milking along the spine, abdominal wall of whole meat);mucus with a value of 7.05 (The mucus layer starts to become slightly cloudy, the color is rather white, less transparent); and pH 6. The best treatment for this is immersion of baung fish with a concentration of chitosan 3%. Keywords: eye,freshness, solution concentration, texture,
The Effect of Tank Background Colour and Stocking Density On The Growth and Survival Rate of Siammese Catfish Larvae (Pangasius hypophthalmus) Puja Andini; Hamdan Alawi; Sukendi Sukendi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractThis study was carried out to evaluate the combined effects of  four background tank color and two stocking density on growth and survival rate of stripped catfish Pangasius hyophthalmus  larvae reared with a water recirculation system.The fish larvae (0,002 g) were reared in aquarium with white, black,  Blueand clear backgoround at two stocking densities of 5 fish/L (75 fish/aquarium)and 10 fish/L ( 150 fish/aquarium). The inside walls and the bottom of each aqauarium were laminated with colored water resistant paper to achieve the background color tested (white, black and blue) while nonlaminated (clear) aquarium serves as a control. The larvae were fed on tubifex worms trice a day for 40 days rearing period. The best growth- weight, length and specifc growth rate  were obtained  for larvae reared at 5 fish /L stocking densities. While Survival rate of larvae was not significantly diferent with 96,3% for larvae stocked at 5/L and 95,75% for larvae stocke at 10/L respectively. The darker background color aquarium (black and blue)  significantly gave  better growth rates compared to those clearer ones (white and clear aquarium). The result seggested that Pangasius hypophthalmus larvae shiud be reared at 10 fish/L aquarium with black background. Keywords : Background colour, Stocking denstity,Siammese Catfish Larvae, 
QUALITY CHARACTERISTICS OF SNAKEHEAD FISH (Channastriata) NOODLES WITH THE ADDITION OF AGAR-AGAR FLOUR Dayani, Rahmi; Sumarto, Sumarto; Dewita, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractThis study aims to determine the effect of adding agar-agar flour to the quality of snakehead fish noodles and determine the amount of agar flour in producing the best quality of snakehead fish noodles. The research method was experimental with the processing of snakehead fish wet noodle with the addition of agar-agar (commercial) flour in different quantities. The research design was a completely randomized design (CRD) consisting of 4 treatment levels, without the addition of agar flour (M0), the addition of agar flour 3 g (M1), 5 g (M2), 7 g (M3). Analysis parameters of organoleptic, moisture content, ash, fat, protein, carbohydrates, and crude fiber. The results showed that the addition of agar-agar flour (commercial) had a significant effect on the 95% confidence level of the quality of snakehead fish noodles. The best treatment is agar-agar 5 g (M2) in producing quality characteristics of fish noodles. The noodles have a bright yellow color, distinctive aroma of fish and agar-agar, and chewy texture and elastic, has a savory taste and an agar-agar taste; snakehead fish noodles have 35.62% moisture, 0.51% ash, 12.79% protein, 1.19% fat, 53.35% carbohydrates, and 1.45% fiber. Keywords: agar-agar flour, Channa striata, fish noodles
THE EFFECT OF DIFFERENT BINDING MATERIALS ON THE QUALITY OFSMOKE FLAVORED CATFISH (Pangasius hypophthalmus) NUGGET DURING STORAGE AT COLD TEMPERATURE (5 ± 2ºC) Roy Saputra Situmorang; N. Ira Sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACTThis study was aimed to determine the effect of different binding materials added on the quality of on the quality of smoke flavored catfish (Pangasius hypophthalmus) nugget during storage at cold temperature (5 ± 2 ºc). The method used was an experimental method. The research was designed for a Randomized Completely Blocked Design (RCBD). The treatment factor was consisting of 3 kinds of binding materials, namely the addition of tapioca flour (Ta), wheat flour (Te), sago flour (Sa). As a block was the storage time of the smoked flavor catfish nugget at cold temperature (5 ± 2 ºC) for 0 day (as a control treatment), 7 days, and 14 days. The parameters observed were total bacteria plate count (TPC), the growth of Staphylococcus aureus bacteria, pH value, water content, and sensory evaluation (appearance, smell, taste and texture). The results showed that the wheat flour was the best binding material, indicated by the total bacteria plate count of 4.3 x 104Cfu / g, Staphylococcus aureus was counted 7.5 x 102 Cfu/ g), pH value 4.8, water content 30.1%, and the value of sensory evaluation were appearance at 5.0, odor at 4.7, taste at 5.2, and texture at 5.1 during storage for 14days at cold temperature (5 ± 2 ºC).  Keywords: Binding,catfish nugget,cold storage, quality.
THE EFFECTIVENESS OF FISHERIES COUNSELING IN THE DEVELOPMENT ON FISH CULTIVATOR GROUPS IN THE DHARMASRAYA DISTRICT OF WEST SUMATRA PROVINCE Sandrawita Sandrawita; Kusai Kusai; Hazmi Arief
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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ABSTRACTThe purpose of this research was to know descriptively about the Effectiveness of Fisheries Extension Workers in the development of a group of fish farmers in Dharmasraya Regency, West Sumatra Province. Knowing the constraints of Fisheries Instructors in the field in the activities and implementation of efforts to develop a group of fish farmers in Dharmasraya Regency, West Sumatra Province. This research was carried out in November 2018 in Dharmasraya Regency, West Sumatra Province. The method used in this study was a survey method (survey).The effectiveness of the instructor in the development of the group of fish farmers in the Dharmasraya district, were categorized quite effective in carrying out their duties as motivators, educators, communicators, organizers, consultants, and catalysts. The effectiveness of instructors was categorized into beginners, intermediate classes, and advanced classes. The effectiveness of counseling classes for beginner fish cultivator groups obtained a score of 414 with the category quite effective. The middle category fish cultivator group obtained a score of 494 with the category quite effective. While the advanced fish cultivator group obtained a score of 731 with the category quite effective. Of the three extension workers, both are classified as quite effective. To measure the effectiveness of the performance of fisheries instructors in Dharmasraya Regency, human resource performance measurements were carried out using the Key Performance Indicator (KPI) analysis. The effectiveness of fisheries instructors in the Dharmasraya district calculated based on the performance of human resources is quite effective with the acquisition of a final score of 48.Keywords:Effectiveness of counseling, Fish cultivator group
Organic Matter Load in Pangean Reservoir Pangean District, Kuantan Singingi Regency, Riau Province Darwinda Darwinda; Asmika Harnalin Simarmata; Tengku Dahril
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractPangean reservoir is one of the reservoirs in Pangean district which has a primary function as a irrigation, PDAM and has been used for floating cage fish culture activities. Increasing fisheries activities will increase organic matter that enter the water and and as a consequence it affect water quality in general. A study aims to understand the organic matter load in Pangean Reservoir has been conducted in July-August 2019. Samples were taken from four station, once/week for a weeks. In each station there were 3 sampling point surface, 2 Secchi depth and 4 Secchi depth. Determination of daying coefficient was based on the BOD timeseries (2,4,6,8,10 day). Water quality parameter measured were temperature, transparency, depth, pH, dissolved oxygen, and BOD5. Result shown that decaying coefficient was 0,24-0,124 k/day, temperature was 29-31oC, transparency was 92-102 cm, depth was 248-388 cm, pH was 4-5, dissolved oxygen was 5-6,2 mg/L and BOD5 was 9,6-22,4 mg/L. The decaying coefficient and BOD intertime value indicate that the organic matter in the Pangean reservoir represent as load (P<B) in the water, as the decaying rate is slower than the input rate of organic matter. Keywords : BOD timeseries, decaying coefficient, dissolved oxygen, water quality 
STUDY OF THE UTILIZATION OF FACILITIES FOR FISH AUCTIONS IN KARAN AUR VILLAGE PARIAMAN TENGAH SUBDISTRICT PARIAMAN CITY SUMATERA BARAT PROVINCE Yulyana Yulyana; Jonny Zain; Alit Hindri Yani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
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ABSTRACT A series of research activities using the survey method were carried out to obtain information about the type, existence and capacity of the Fish Auction place (TPI)facilities in Karan Aur sub-district, Pariaman Tengah city, Sumatera Barat Province. All information is useful to find out the conditions, activities and utilization of facilities at TPI Karan Aur. From technical calculations, the ulilization rate of the port pool is 70%, the shipping channel width is 93,75%, the pier is 22,32%, the fuel tank is 96,25% and the ice factory is 60%.Keywords:TPI Karan Aur, Facility, study of utilization of facility
The Effect Of Addition CaO Mixed With Spinach Extract Of Speed Moulting, Growth And Crab Bakau Survival (Scylla serrata) Elyza Megawati; Iskandar Putra; Niken Ayu Pamukas
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACTThe research was conducted in the village of Canang Kering XX Belawan, North Sumatra Province. The purpose of this study was to determine the effect of adding lime water mixed with spinach extract in feed for survival, growth rate, and accelerating the time of moulting mud crab (Scylla serrata).This research was conducted using Experimental Methods with completely randomized design (CRD), those is 5 treatments and 3 replications. P0 (without giving CaO and extract spinach), P1 (Provision 4 ml of CaO and 30 g of spinach extract), P2 (Provision 4 ml of CaO and 35 g of spinach extract), P3 (Provision 4 ml of CaO and 40 g of spinach extract), P4 (Provision 4 ml of CaO and 45 g of spinach extract).Animal testing used was mud crab (S. serrata) with an average initial weight of ±100 gr / individual. Animal testing used were 60 crabs and maintained in a plastic basket measuring (59 x 37 x 17 )cm3during 60 day. The results shows different feed percentages had a significant effect (P <0.05) on absolute weight growth, feed conversion, livelihood, moulting, but not significantly influence (P> 0.05) on SR mangrove crabs. The results showed that the best treatment for absolute weight growth was in the administration of 4 ml of lime water and 40 g of spinach extract of biomass weight (P3) which was 189.67 g, specific growth rate of 3.27%, Best feed conversion  is 7.55, and an average of 18.66 days molting time with a survival rate of 91.33%, Keywords : Mud crab, limewater,Spinach , Moulting, Growth, Life-long rate  
SENSITIVITAS BAKTERI SALMONELLA SP. DAN ESCHERICHIA COLI YANG DIISOLASI DARI IKAN JELAWAT SEGAR (Leptobarbus hoeveni) TERHADAP LARUTAN ASAP CAIR Ariadi, Marta; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRAKIkan jelawat (Leptobarbus hoevenii) merupakan ikan asli Indonesia yang terdapat di sungai-sungai pulau Sumatera dan Kalimantan dan Provinsi Riau merupakan salah satu daerah sentra produksi ikan jelawat tersebut. Penelitian ini bertujuan untuk mengidentifikasi jenis bakteri yang terdapat pada ikan jelawat segar dan mengetahui sensitivitas bakteri tersebut terhadap larutan asap cair serta menentukan nilai Konsentrasi Hambat Minimum (KHM) terhadap bakteri uji.Analisis uji yang dilakukan meliputi ujiTPC, identifikasi bakteri, dan pengujian daya hambat asap cair.Pengujian aktivitas antibakteri dilakukan menggunakan metode difusi sumuran dengan penambahan asap cairdan aquades pada konsentrasi 1,5%, 3%, 7%, 13%, dan 25%. Hasil identifikasi jenis bakteri pada ikan jelawat menunjukkan positif bahwa ikan jelawat mengandung bakteri Salmonella sp, Escherichia coli.Hasil pengujian asap cair sebagai senyawa antibakteri terhadap bakteri Salmonella sp danEscherichia coliditandai terbentuknya zona bening yang menunjukkan adanya penghambatan pada bakteri tersebut. Konsentrasi Hambat Minimum larutan asap cair terdeteksi pada konsentrasi 3% untuk bakteri Escherichia coli dan 7% untuk bakteri Salmonella sp.Kata Kunci: Asap cair, Escherichia coli, ikan jelawat, Salmonella sp.
CAPABILITY AND SWIMMING ENDURANCE OF TAPAH FISH (Wallago leeri) IN ROTATED TANK (FLUME TANK) Ghifari, Dwika; Nofrizal, Nofrizal; Jhonnerie, Romie
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
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ABSTRACT Tapah fish (Wallago leeri) is a type of freshwater fish with high economic value. Swimming speed and endurance (Wallago leeri) observed in swimming chanel flume tank. The purpose of this study was to test the endurance and swimming speed of tapah fish. This research was conducted on 1-15 November 2018 in the Laboratory of  Fishing Gear and Material of the Faculty of Fisheries and Marine, University of Riau. The method used in this study was an experiment in which of testing is done directly with the number of samples used were 20 fish with an average body length of 27.2 cm and was obtained a standard deviation of body length (+ 2.22 cm). Based on the testing results obtained sustained tapah fish swimming speed sustained <0.42 TL / sec, maximum sustained 0.42 TL / sec (11.50 cm / sec), prolonged ranges from 0.42-2.23 TL / sec, burst swimming speed 2.23 TL / sec. The relationship between swimming speed and endurance of tapah fish swimming is negative correlation with the value (R2 = 0.89) which means that the endurance of fish swimming decreases if it is in a situation of high swimming speed and the ability of fish swimming is drastically reduced. Based on the results of the test it can be recommended for the cultivation floating cages the tapah fish can use the waters with currents of 0.42 TL / sec (11.50 cm / sec) which is the daily swimming speed of the tapah fish. Key word : Swimming Speed, Ability and Endurance,Tapah Fish

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