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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
 268   269   270   271   272 
CHARACTERISTICS OF BOTH PROTEIN CONCENTRATES CUNANG FISH (Muraenesox talabon) USING SOLVENTS ETHANOL WITH A DIFFERENT TIME Tia Novita Laili; Edison Edison; Rahman Karnila
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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ABSTRACTFish protein concentrate is a starchy product which is produced by removing fat and water. This study aims to determine the effect of different times on the characteristics of the protein concentrate of cunang fish (Muraenasox talabon) using ethanol as a solvent. The main ingredients used are cunang fish and 95% ethanol solvent. The research stages included (1) extraction using ethanol with a ratio of 1: 3 with different times of 12 hours, 18 hours and 24 hours, (2) determining the nutritional content of the protein concentrate of cunang fish, water absorption and dissolved protein. The results showed that the average yield of 12 hours was 29.06%, 18 hours 29.35% and 24 hours was 29.85%. Nutritional content of fatty fish meat 31.62% (bk), 65.24% protein (bk), ash 2.96% (bk), water 71.97% (bb), 0.18% carbohydrates (bk). Fish protein concentrate which had a fat amount of water and was weak was found at 24 hours of extraction time, namely 3.20% fat (bk) and 78.73% protein (bk). This product has functional properties, namely water absorption capacity of 12 hours 6.64g/mL, 18 hours 6.73 g/mL, 24 hours 6.44g/mL, and dissolved protein 12 hours 0.18%, 18 hours 0.24%, 24 hours 0.16%. Keyword: Cunang Fish,Fish Protein Concentrate, Ethanol
ZOOBENTHOS COMMUNITY STRUCTURE IN THE MANGROVE AREA OF THE SUNGAI RAWA VILLAGE, SUNGAI APIT DISTRICT, SIAK REGENCY Agustini, Agustini; Adriman, Adriman; Fajri, Nur El
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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AbstractZoobenthos commonly attached in the roots, stems, leaves and substrate in the mangrove area of the Sungai Rawa village. A study aims to understand the structure of zoobenthos community in that area has been conducted in April-Mei 2019. Zoobenthos were collected manually in 3 station, namely station 1 (mangrove ecotourism), station 2 (harbor and settlement), and station 3 (natural ecosystem). Water quality parameters measured were temperature, salinity, pH, dissolved oxygen, and sediment fraction and organic matterials content in sediment. There were 13 types of zoobenthos found in the study area, they were belonged to 4 classes, namely Gastropoda (8 species), Polychaeta (2 species), Bivalvia (2 species) dan Malacostraca (1 species). Zoobenthos density ranges from 1,4074-4,5556 organisms/m2. The species diversity index(H’) ranged from 1,66–3,06, uniformity index (E) ranged from 0,57–0,85 dan dominance index (C) ranged from 0,16–0,44. Water quality parameters values in mangrove area were as follows: temperature 28–31 °C, salinity 24–29 ‰, water pH 6-7, soil pH 6,2-6,6, dissolved oxygen 5,2–6,8 mg/L. The sediment was sandy mud to mud with organic materials 33,98–49,47 %. Keywords: Mangrove ecosystem, Zoobenthos community, Epifauna, Sediment 
Stomach Content Analysis of Pangasius polyuranodon in Pinang Luar Lake Buluhcina Village, Siak Hulu Sub-Regency, Kampar Regency, Riau Province. Herwandi, Zeldi; Windarti, Windarti; Eddiwan, Eddiwan
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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AbstractPangasius polyuranodon is one of freshwater fish that live in the Pinang Luar Lake. This research aims to determine type of food present in the fish’s stomach. This research was carried out in February-march 2020. Sampling was conducted once/week in the three times using nets. there were 58 fishes captured, but 2 of them had empty stomach and they cannot be used for stomach content analysis. The stomach content analysis using gravimetric method. Results show that the main food of pangasius polyuranodon in the Pinang Luar Lake is plants remaint (IP 90,40%), consist of plants (IP 86,55%), whole grains (IP 2,70%), remaining piece of wood  (IP 0,01%) and rind (IP 1,14%), while the animal remains (IP 9,6%) is consist of crustacean (IP 1,83%), meat (IP 0,31%), fish scales (IP 1,15%) and poultry (IP 6,31%). Based on data obtained, this fish categorized as omnivore.Keyword :Pangasius polyuranodon, Stomach Content Analysis, Gravim
The Effect Recombinant Growth Hormone (rGH) Doses and ImmersionDuration on Growth Rate and Survival of Gouramy FishLarvae (Osphronemus gouramy) Surya Aji Ramadana; Netti Aryani; Nuraini Nuraini
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractThe aim of this research was to determine the effect ofRecombinant Growth Hormone (rGH) Doses and  immersion duration on Growth Rate and Survival of giant gouramy Larvae (Osphronemus gouramy).The research was conducted from December 2019 to February 2020 at the Fish Hatcheryand Breeding Laboratory, Faculty of Fisheries and Marine Riau University. The method used was aComplete Randomized Design (RAL) with 2 factors. The first factor was the dose of rGH with 3 levels;0 mg/l (D0), 2 mg/l (D1), and 3 mg/l (D2). While the second factor was the immersion durationwith three levels of 45 minutes (P1), 60 minutes (P2) and 75 minutes (P3) respectively. TheLarvae were culturedin aquariumfilled with 15 litersof ground waterfor 40 days. The results showed that the use of different doses and  immersion duration of rGH effected  on absolute weight, absolute length, specific growth rate and survival of giant gouramy  larvae. Treatment dose 3 mg /l and 60 minutes (D2P2) with the result of absolute weight growth of 1.20 grams, absolute length 3.48 cm, specific growth rate of 14.61 % and for sincerity with a value of 100.00%. The water quality parameters during the study were optimal for gourami larvae namely water temperature 27.8-28.9 0C, pH 5.9-6.9 and dissolved oxygen 3.5-6.8 mg/l.Keywords : Different Doses, Immersion Duration,rGH, Gouramy fish Larvae,Growth and Survival rate
CHEMICAL CHARACTERISTICS OF SILAGE USE PATIN FISH (Pangasius sp) WITH ADDITION OF FORMIC ACID DURING STORAGE AT ROOM TEMPERATURE M. Irvansyah, M. Irvansyah; Hasan, Bustari; Irani, Dian
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 study aims to determine the chemical characteristics of catfish intestinal silage (pH, NPN, proximate and amino acids) by adding different pH formic acid. The research method used was experimental processing of catfish intestinal silage with the addition of formic acid with different pH. The research data were analyzed using a randomized block design. Test parameters on pH analysis, NPN analysis, proximate analysis (moisture content, ash content, fat content and protein content) and amino acid analysis. Research shows that the intestinal silage of catfish with the addition of formic acid has an effect on the intestinal silage of catfish produced. The use of 1 ml concentration of formic acid during storage for 21 days with characteristics, namely: it has a bright brown appearance, a slightly sour aroma. While the use of 2 ml of formic acid concentration for 21 days of storage with characteristics, namely: it has a dark brown appearance, a slightly sour aroma.Keywords: formic acid, silage, catfish intestines
Effects of appliying mixed biofertilizer on changes in chlorophyll-a concentrations in media that given peat soils Joel Rikardo Sinaga; Syafriadiman Syafriadiman; Saberina Hasibuan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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AbstractThis research was conducted from October to November 2019 at the peatland of Kualu Nenas Village, Tambang, Kampar District, Riau Province. The purpose of this research is to get ‘ The effect of applying mixed biofertilizer on changes in chlorophyll-a concentration in media that were given peat soils’ The method used in this study was the experimental method of using the Complete Random Design (CRD), 1 factor with 6 treatment levels and 3 replications. The treatment used is P0 (without biological fertilizers), P1 (provision of biological fertilizer 100%), P2 (provision of biofertilizer mixture 25% human waste : 75% cow manure biofertilizer), P3 (provision of biofertilizer mixture 50% human waste : 50% cow manure biofertilizer), P4 (provision of biofertilizer mixture 75% human waste : 25% cow manure biofertilizer), P5 (the provision of biofertilizer 100% human waste). The study was conducted for 30days. The results of this research showed a mixture of biofertilizer 75% human waste : 25% cow manure biofertilizer provides the best solution on chlorophyll concentration, which is 0,037mg/L and highest concentration occurred on day 20. The water quality parameters analyzed during the research were optimal for changed in chlorophyll concentration with a water temperature of 27-29 oC, pH 5-7, DO 3,8-6,7 ppm, Nitrate 4,75 mg/L and Orthoposfat 3,50 mg/L.  Keywords: Peat Soil, Formulation Biofertilizer,Chlorophyll.
THE CHEMICAL COMPOSITION OF VANNAMEI SHRIMP(Litopenaeus vannamei)SKINAND HEAD FLOUR Anisa Anastasia Yunus; Mirna Ilza; Rahman Karnila
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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ABSTRACT            Vannameishrimp are used frequently by people, whether whole vannamei shrimp or without the skinand head. So that unused skin and head waste can pollute the environment. Unused skin and head waste have nutritional value so that they can still be reused. This study aims to determine the proportion value and chemical composition of the skin and head flour ofshrimp vannamei. The researchmethod consisted of two stages, namely: 1) Preparation of skin and head flour waste of vannamei shrimp, 2) Chemical analysis of skin and head flour waste of vannamei shrimp. The parameters observed consisted of morphology, vannameishrimp proportion, and chemical composition of skin and head flour of vannamei shrimp.The results showed that vannamei shrimp measuring 13 cm had a proportion value of 16.67% head, 13.33% skin, and 56.67% meat. The chemical composition of the skinand head flour of vannamei shrimp containedwater, ash, protein, fat, and carbohydrate was 10.20% (WW), 33.46% (DW), 38.62% (DW), 1.65% (DW), and 26.27% (DW), respectively.Keywords: Vanname shrimp, Carapace, Morphology, Proximate, Proportion
STUDY ON THE CONSUMER ACCEPTANCE TO THE CATFISH (Pangasius hypophthalmus) DIM SUM FORTIFIED BY BLUE-GREEN ALGAE (Spirulina) Abraham Manik; Dewita Dewita; Desmelati Desmelati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
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ABSTRACTThis study aimed to assess the consumer acceptance to the catfish dim sum fortified by spirulina. The research method used was an experimental method by making dim sum with different amounts of spirulina fortified. This study used a completely randomized design with 4 treatments and 3 replications. The treatments were fortification of spirulina (0, 5, 10, 15 gs) to the catfish dim sum. The results showed that the best treatment was the fortification of 5 gs spirulina, indicated by the highest consumers acceptance to dim sum up to 82.09% (66 of 80 panelists) that was evaluated by the hedonic value of appearance, smell, and taste. The best dim sum was characterized by the light green and bright appearance; the smell of catfish and spices was felt, the smell of spirulina was a little fishy; the taste of catfish and seasoning was felt, the taste of spirulina wasa little bitter; chewy texture, a little solid, and a little soft. The proximate values of the dim sum were the content of moisture 51.99%, ash 1.08%, protein 5.65%, and fat 3.69%.Keywords: Dim Sum, Fortification, Spirulina
Diversity of Zooplankton in Reservoir Faculty of Fisheries and Marine University of Riau Defi Fitriya Dalimunthe; Asmika Harnalin Simarmata; Tengku Dahril
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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ABSTRACTThis research was carried out in January-February 2020 in the waters of the Riau University Reservoir. This study aims to determine the diversity of zooplankton in the Faperika Reservoir, Riau University. The method used in this study is a survey method. Sampling of zooplankton is done once a week for three month. Samples were taken from the catch in the afternoon using a plankton net.During the study, there were 20 types of zooplankton consisting of 4 classes, namely Copepoda, Cladocera, Rotifera, Protozoa that live in the waters of the Faperika Reservoir, Riau University. The species found were Cylops sp, Daphnia sp, Nauplius sp, Bosmina sp, Moina sp, Alona sp, Anuraeopsis sp, Branchionus sp, Hexarthra sp, Keratella sp, Polyarthra sp, Tricoccerca sp, Asplanchna sp, Notholca sp, Philodina sp, Agronotholca sp, Macrocaetus sp, AmoebaRadiosa, Cryptomonas sp, Coleps sp. Of all the types of zooplankton found, the Rotifera class was the most common class.The structure of the zooplankton community around the Riau University Fisheries Reservoir is that the zooplankton density is included in the medium category, namely 1600-2250 ind/L, the high zooplankton diversity value is 3.158-3.334, the dominance index ranges from 0.976-0.919, meaning a balanced uniformity index in the Riau University Fisheries Reservoir.Keywords:Community, Diversity, Dominance,Water Quality, Zooplankton,
CHEMICAL COMPOSITION OF CARAPACE FLOUR OF VANNAME SHRIMP (Litopenaeus vannamei) Dini Fitri; Rahman Karnila; Mirna Ilza
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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ABSTRACT This research aimed to determine the chemical composition of vanname shrimp carapace flour. The measured parameters were proximate analysis consisting of (moisture, ash , protein  and fat). This research method consisted of two stages : 1) preparation of making vanname shrimp carapace flour (Litopeaeus vanname), 2) analysis of proximate levels in vanname shrimp carapace flour (Litopeaeus vanname). The results of this research indicated that analysis of the proximate levels contained in vanname shrimp carapace flour (Litopeaeus vanname) was 10.53%  of moisture content (wb). 33.28%  of ash content (db) 37.44% of protein content. 1.80% fat content (db) and 27.52% of carbohydrates by difference (db). Keywords: Proximate levels, vanname shrimp carapace, preparation and flour

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