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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
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Total Erythrocyte of Pangasianodon hypophthalmus Feed Containing Kersen Leaf Solution (Muntingia calabura L.) M. Rizki Maulana; Iesje Lukistyowati; Morina Riauwaty
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTPangasianodon hypophthalmus is a fish with high market demand, but it is very susceptible to attack by the Edwardsiella tarda. One of the natural ingredients that can be used to prevent E.tarda attacks is Muntingia calabura.The research was carried out from 22 December 2019 to 5 February 2020 at the Laboratory of Parasites and Fish Diseases, Faculty of Fisheries and Marine, Riau University. This study aims to determine red blood cells of P. hypophthalmus that were given kersen leaf solution and were challenged with E.tarda. The method used was experiment of Completely Randomized Design (RAL) with one factor, five treatments and three replications. The treatment used Kn: Negative control (feeding without adding kersen and not being challenged with E. tarda), Kp: Positive control (feeding without adding kersen and being challenged with E.tarda), P1: Feeding with the addition kersen of 1 ml/Kg, P2: Feeding with the addition kersen of 2 ml/Kg, P3: Feeding with the addition kersen of 3 ml/Kg. Blood sampling was carried out 3 times, namely at the beginning of the maintenance, the 30 day post-maintenance day and the 15 day after the challenge, the challenge test was carried out on the 31 post-maintenance day.The parameters observed were the number of erythrocytes, hemoglobin levels, hematocrit values, growth in absolute weight, survival rate and water quality. The results shown that feeding containing kersen leaf solution (Muntingia calabura L.) may effect to the red blood cells of Pangasianodon hypophthalmus The best treatments of this research was P3 with total erythrocytes 2.58 x 106 cells/mm3, hemoglobin level 11.57 g/dL, hematocrit value 37.33%, absolute weight growth 16.73 g and survival rate 86.67%. The results of water quality measurements during maintenance are temperatures ranging from 26-30 °C, pH 5.4- 6.6, DO 3.6- 4.0 mg/L, and NH₃ 0.091-0.12 mg/L. Keywords: Pangasianodon hypophthalmus, Kersen Leaf Solution, Erythrocyte, Haemoglobin, Hematocrit
EFFECT OF MORINGA LEAF (Moringaolefera) FLOUR ADDITION ON THE QUALITY OF MACARONI CATFISH(Pangasius hypophthalmus) Oktavia Rimanda; Desmelati Desmelati; Dewita Dewita
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

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ABSTRACTThis study aimed to determine the effect of moringa leaf flour on the quality of macaronicatfish and increasingdietary fiber content. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namelyMk0 (without moringa leaf flour), Mk1 (60 grams moringa leaf flour), Mk2 (90 grams moringa leaf flour), Mk3 (120 grams moringa leaf flour). The tested parameters were organoleptic analysis (appearance, aroma, taste and texture) and, proximate analysis (moisture content, ash content, protein content, fat content and dietary fiber content). The results showed that the addition of moringa leaf flour in macaroni catfish products had a significant effect(P<0.05) on the quality of macaroni catfish. Mk16% (60 grams) was the best treatment with green characteristics, the aroma of sufficiently fish and moringa leaves, the taste of sufficiently fish and moringa leaves, and crispy texture. The proximate value ofMk1was 6.78% moisture content, 6.42% ash content, 23.74% protein content, 41.73% dietary fiber content, and 10.55% fat content.Keywords: Catfish, macaroni,moringa leaf flour, and quality
Studi Komparatif Analisis Isi Lambung Ikan Barau (Hampala macrolepidota Kuhl Dan Van Hasselt, 1823) di Danau Teluk Petai dan Danau Tanjung Kudu Kabupaten Kampar Provinsi Riau Arrasyidi, Muammar Rasyid; Efawani, Efawani; Eddiwan, Eddiwan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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AbstractBarau fish (Hampala macrolepidota) is a carnivorous fish found in Tanjung Kudu Lake and Teluk Petai Lake. The quality of the waters in the two lakes is different, it is thought that it has an influence on the availability of food in the waters, and will make a difference to the stomach contents of the barau fish. To find out the stomach contents of barau fish, a study was carried out in October-December 2020. From the data analysis using the Index of Preponderance (IP), 55 fish samples from Lake Teluk Petai and 30 from Tanjung Kudu Lake, the results obtained shows that the main food of Barau fish is fish, with an IP value of 68.60% from the Teluk Petai Lake and 54.59% from the Tanjung Kudu Lake. Other types of food found in the stomach of barau fish are insects, plants and crustaceans. Of the two lakes, only insects, there were significant differences after statistical tests were carried out. The results above show that the water quality influences the availability of food for barau fish. Keywords: Petai Bay Lake, Tanjung Kudu Lake, Gastric Fill, Barau Fish
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON THE QUALITY SALT-FERMENTED (PEDA) MACKEREL (Rastrelliger kanaguarta) Astria, Novi; Leksono, Tjipto; Iriani, Dian
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

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AbstractPeda (salt-fermented fish) is one of the wellknown fishery products in Indonesia. Salt is used to control bacteria life. The fish that is usually used for raw material is a kind of mackerel (Rastrelliger sp.). This research was held to find out the effect of different salt concentration given to the quality of peda (salt-fermented fish) mackerel. Samples were taken from West Sumatera and landed at the Laboratory of Fish Processing Technology, Faculty of  Fishery and  Marine Science, Riau University, Pekanbaru. Each sample weighing about 200-250 grams. At the laboratory, samples were grouped into two, gutted and ungutted. After cleaned, the fishes were salted in a plastic bucket with four concentration of salt (15%, 20%, 25%, 30%) for 7 days. Then, the fishes were cleaned from salt residue and checked for sensory (appearance, texture, taste, odor), chemical (pH, water activity), and microbiological ( Total Halophilic). The result has shown that the best treatment was in the gutted fish of  20% salt concentration with appearance (whole, cleanly, bright), odor (almost neutral and bit annoying), flavor (really good, specific, there is no another annoying flavor), pH  6.25, water activity 0.77, and total halophilic 9.8 x 104 CFU/gram. Meanwhile, the best texture was found in 25% of salt concentration with specific criteria solid, elastic, and dry enough.Keywords: Peda, mackerel, gutted, ungutted, salt concentration, quality
Effect of Substitusion of Tubifex sp. With Artificial Feed On Growth, Survival Rate and Feed Eficiency Of Hemibagrus nemurus fingerling with Resirculation System Lisa Andriani; Nuraini Nuraini; Sukendi Sukendi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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AbstractThe aim of this research was to determine the effect of substation of Tubifex sp. with artificial feed and growth, survival rate and feed efficiency of Hemibagrus nemurus  fingerling.This research was conducted from February-March 2020 at Fish Hatchery and Breeding Laboratory, Fisheries and Marine Science Faculty of Riau University. The method used was an experumental method with completely randomized design with (RAL) one fator, seven treatment and three replication. The treatments in this research was T30 (given Tubifex sp. 30 days), Pm30 (given mem pellets 30 days), Pf30 (given prima feed pelets 30 days), T10Pm20(given Tubifex sp. 10 days + mem pelets 20 days), T20Pm10 (given Tubifex sp. 20 days + mem pelets 10 days), T10Pf20(given Tubifex sp. 10 days + prima feed pelets 20 days), T20Pf10 (given Tubifex sp. 20 days + prima feed pelets 10 days). The subjects used in this research were 5 days Hemibagrus nemurus fingerling. The research conducted by Hemibagrus nemurus fingerling in an aquarium 15 liters of water  with a stocking density of 2 fish/liter for 30 days with resirculaion system.  Frequency of feeding that conducted was three times a days as much as 80% for given Tubifex sp., and 13% for given artificial feed of the weight biomass. The result showed that T20Pm10 (given Tubifex sp. 20 days + mem pelets 10 days) the absolute weight growth was 1,27 g, the absolute length growth was 4,40 cm, specific growth rate was 20,16%/day, feed efficiency 36,16% and survival rate 92,22%.Keywords : Hemibagrus nemurus; Tubifex sp., Artificial Feed,Survival rate.
THE EFFECT OF ADDING SEA CUCUMBER (Holothuria scabra) PROTEIN CONCENTRATE ON THE QUALITY CHARACTERISTICS OF THE BISCUITS Miftakul Amin; Desmelati Desmelati; Sumarto Sumarto
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

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ABSTRACT                This study aims to determine the effect of adding protein concentrate of sea cucumber (Holothuria scabra) and determine the best amount of concentration in producing biscuit quality through an organoleptic and chemical test. The research method was experimental by adding protein concentrate to sea cucumber in different concentrations. The research designed in Completely Randomized Design (CRD) consisting of 4 levels of treatment, namely without the addition of 0% (B0) sea cucumber protein concentrate, 5% (B1), 10% (B2), and 15% (B2) of sea cucumber protein concentrate 5% (B3). The best parameters were on organoleptic test and chemical analysis (moisture, ash, fat, protein, carbohydrate content). The results showed that the addition of sea cucumber protein concentrates affected the quality of the biscuits, the best quality of biscuits was obtained from the use of sea cucumber protein concentrate 5% (14 grams), with the characteristics of brownish-yellow biscuits, distinctive aroma of biscuits, dry and brittle texture, and a crunchy taste, and sweet. Sea cucumber protein concentrate biscuits have a moisture content of 3.76%, 1.75% ash, 9.26% protein, 23.47% fat, and 61.76% carbohydrates. Keywords: biscuits, protein concentrate, sea cucumber
EFFECT OF COW TESTICULAR FLOUR EXTRACT WITH DIFFERENT DOSES ON THE SUCCESS OF KOI KOHAKU FISH MASCULINIZATION (Cyprinus carpioLinn.) Faraz Ramadhan; Netti Aryani; Sukendi Sukendi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021
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ABSTRACTThis research has been conducted in March - June 2020 at the Fish Breeding and Breeding Laboratory of the Faculty of Fisheries and Marine, Riau University. This study aims to found out the best influence and dosage of Cow Testicular Flour Extract in the success of masculinization of Koi Kohaku fish larvae. While the expected benefits can provide information on the masculinization of Koi Kohaku fish larvae using Cow Testicular Flour Extract (CTFE) against the success of increasing the sex ratio of male fish. The method used in the study was the Complete RandomIzed Design (CRD) method with five levels of treatment with three repeats. The treatment consists of soaking Cow's Testicular Flour (CTF) with a dose of 0 mg/L of water, a dose of 60 mg/L of water, a dose of 80 mg/L of water, a dose of 100 mg/L of water and a dose of 120 mg/L of water. Based on the results of the research that has been done, it can be concluded that the best dose of CTFE was obtained at P4 (TTS 120 mg/L) of 73.33% and life-size of 90%. The results of water quality measurement during the study were temperature of 27 - 28 oC, water pH of 6.2 - 7.4 and oxygen of 6.5 - 7.4 mg / L.    Keywords: Koi Kohaku Fish, Masculinization, Cow Testicles Flour
Akumulasi Logam Berat Timbal dan Seng dalam Kiambang dan Azolla Menggunakan Rakit Apung Aquatic Plant Di Sungai Siak Kota Pekanbaru Sulastri Yenita Putri; Budijono Budijono; Eko Purwanto
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

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AbstractAquatic plant such as Salvinia molesta and Azolla microphylla are able to absorb heavy metals from aquatic environment. As the Senapelan River, a tributary of the Siak River in Pekanbaru is polluted due to anthropogenic activities, the aquatic plant living in that river may absorb heavy metals originated from the pollutant. To understand thePb and Zn content in S. molesta and A.microphylla planted in floating raft in that river, a study has been conducted on   March-April 2017. There was a wooden raft (2 x 5 m) that was completed with used plastic bottles as buoy. The raft was divided into 10 squares (1 x 1 m).  Five squares were used to plant S. molesta(500 grams/ square) and the others were used to plant A. microphylla (500 grams/ square). The plants were sampled once/ 6 days for a month period.Results shown that the heavy metal content in the water was Pb (0.7255 mg/L) and Zn (0.1779 mg/L).In S. molesta Pb and Zn were 7.5181 mg/kg and 5,5390mg/kg. While the average content of Pb and Zn in A. microphyllawere 10.6171 mg/kg and 10,7928 mg/kg respectively. The Pb and Zncontent in these aquatic plant was relatively high.Keywords: heavy metal, aquatic plant, phytoremediation, river pollution
EFFECT OF ADDITIONAL ROSELLA EXTRACT (Hibiscus sabdariffa) ON THE ORGANOLEPTIC QUALITY OF SHRIMP PASTE (Acetes sp) Sulistiadi Sulistiadi; N.Ira Sari; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
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Abstract         This study aims to determine the effect of additional rosella extract on the organoleptic and quality of rebon shrimp paste during storage at room temperature. The research method used is to obtain a natural preservative formula that can be used for preserving rebon shrimp paste, increase the use value of flower plants such as rosella as a preservative or anti-bacterial in rebon shrimp paste, obtain preservatives that are safe for human health and become a reference for similar research, preservation effect can be developed. Based on the research, the addition of rosella extract P0(0%) P1(3%) P2(5%) and P3 (7%) in the processing of rebon shrimp paste had a significant effect on the texture and had no significant effect on the appearance and aroma value. The addition of rosella extract by 5% (50 mL) is the best treatment in terms of the organoleptic quality of the rebon shrimp paste which has a value of (7.82) with the criteria of having a brownish color and not pale, aroma value (7.41) has a distinctive smell of shrimp paste and does not sting the nose (not rancid), the texture value (7.99) is solid and not mushy..Keywords: rosella, shrimp paste, organoleptic 
THE EFFECT OF ADDITIONAL PROTEIN HYDROLYSATE OF REBON SHRIMP (Acetes sp.) ON THE QUALITY OF BISCUIT Slamed Nuryal; Suparmi Suparmi; Dahlia Dahlia
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

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AbstrakThis study aims to determine the effect of adding rebon shrimp protein hydrolysate to the quality of biscuits given different protein hydrolysate concentrations, seen from the organoleptic parameters and proximate analysis. The method used in this research was experimental, namely adding protein hydrolysate of rebon shrimp to biscuits. The design used in this study was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely without giving rebon shrimp protein hydrolysate (T0), 5% rebon shrimp protein hydrolysate (T1), 10% rebon shrimp protein hydrolysate (T2), and 15% rebon shrimp protein hydrolysate (T3) with 3 replications so that the number of experimental units was 12 units. The parameters observed were organoleptic and chemical analysis. The results showed that the addition of rebon shrimp protein hydrolysate to biscuits had a significant effect on the appearance, taste, moisture, protein and fat content but had no significant effect on aroma, texture and ash content. Biscuits with the addition of high-quality rebon shrimp protein hydrolysate namely in the T3 treatment (addition of 15% rebon shrimp protein hydrolysate), with attractive, intact and neat characteristics, neutral aroma and slight shrimp odor, delicious, savory, and strong shrimp taste, solid texture, compact and crunchy, and chemical quality has met the Indonesian National Standard with moisture, ash, protein, and fat content was 3.83%, 1.5%, 29.37%, and 16.57% respectively.Keywords: Biscuits, shrimp rebon, protein hydrolysate 

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