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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
 273   274   275   276   277 
SHIPYARD PRODUCTIVITY COMPARTMENT AT THE SUPERIOR CLIFFS OF THE MERANTI ISLANDS DISTRICT Christia Dharma Putra Capah; Nofrizal Nofrizal; Syaifuddin Syaifuddin
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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AbstractThe shipyard was a site either on land or in water generally used for boat building or for boat repair and maintenance. The purpose of this study is compare the similarities and differences between the shipyard productivity that are sample of the research objects located at the Meranti Islands high Cliffs District. The method used in this study was the methods of surveying by direct observation and observation of some shipyards that were on the site using structured interview techniques. Precursor manufacturing dock CV. PRIZAL with the production of the ship each year stands at 8 units and the number of employees at the shipyard is 13 at productivity value 61.53 percent, Sir Umar shipyard with a yearly boat productivity pf up to 4 units and a employees of a 5 with 80 percent of productivity and CV. KELING shipyard with the production of ships annually reaches 12 units and the number of 18 employees at 66.66 percent. At some shipyards that become research samples have a common thread in their management. Key word :CompartmentalizationProductivity, The Shipyard Industry 
Identification of Types of Fish Caught in Mangrove Ecosystem KampungMadong, KampungBugis Village, Tanjung Pinang City, Riau Islands Province Lusi Noviyanti; Eddiwan Eddiwan; Efawani Efawani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
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ABSTRACTMangrove ecosistem in Kampung Madong is inhabited by numerous aquatic organism, including fish. This study aims to determine the types of fish caught in themangrove ecosystem of KampungMadong. This research was conducted in March-April 2019. The method used in the research was survei method on three sampling area observation with four sampling in a month. The analyzed include morphology, morphometrics and meristik of fishes.Water quality parameters measurd were temperature was 29,5-30,5oC, pH was 7,4-7,5, salinity was 32,5-34,5o/oo and dissolved oxygen was 62-6,4mg/L. The identification of fish samples using the Saanin identification book (1968), White et al. (2013) and Sulistionoet al. (2015). The result shows that there were 171 fishconsisting of4 ordo, 10 families,11 genus and 13 species of fish,they were: Cephalopholisminiata, Anyperodonleucogrammicus, Schatophagusargus, Siganusvirgatus, Siganusguttatus, Carangoidesmalabaricus, Eubleekeriasplendens, Sphaeramia orbicularis, Anadontostomachacunda,Sardinellafimbriata, Paraplotosusalbilaris, GerresfilamentosusandValamugilspeigleri. Keywords : Morphology, Morphometrics, Meristik, Water quality 
CHITOSANPOTENTIAL FROM THE GOLD SNAIL SHELL (Pamacea canaliculata) Febrigusni, Audia; Sukmiwati, Mery; Karnila, Rahman
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               A waste of gold snail shell in Batusangkar is a type of fishery waste whose processing hasn’t been maximized that still causes a lot of environmental issues. It was a raw material for the production of chitosan. This study aimed to determine the quality of chitosan from gold snail shells. The production of chitosan was carried out with 3 processes, namely: demineralization, deproteination, and deacetylation. The deacetylation degree test was carried out using the FTIR spectroscopy method. The test parameters observed were water content, ash, protein, degree of deacetylation. The results of the research on chitosan obtained water content, ash content and degrees of deacetylation at a temperature concentration of 100oC was 1.48%, 8.67%, and 69.9%, at a temperature of 110oC 2.06%, 8.51 %, and the degree of deacetylation was 54.3%, and at a temperature of 90oC was 1.37%, 8.79%. and the degree of deacetylation was 50.7%. Keywords: Were water content, ash, protein, and degree of deacetylation
Primary Productivity of Tanjung Balam Lake, Buluh Cina Village, Siak Hulu Sub-Regency, Kampar Regency, Riau Province Based on Oxygen Method Rusmala Sari; Tengku Dahril; Madju Siagian
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020
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ABSTRACT Tanjung Balam lake is an oxbow lake located beside the Kampar River and receive water from that river. A research aims to understand the primary productivity based on oxygen method and the thropic statebased on carbon concentration (gC/m3/day) was conducted in June-July 2019.  There were three sampling stations, station 1 (inlet), station 2 (middle) and station 3 (outlet). In each station there was 2 sampling points, in the surfase (15 cm) and in the water column (90 cm). Water quality parametersmeasurd were transparency, temperature, pH, dissolved oxygen, CO2 free, nitrate, phospate concentration and phytoplankton abundance. Results shown that the primary productivity was 488.8889-681.9444 gC/m3/day, transparency was 49-54 cm, temperature was 28-300C, pH was 5, dissolved oxygen was 4.03-6.56 mg/L, CO2 free was 7,92-14,59 mg/L, nitrate was 0.015-0.029 mg/L, phospate was 0.082-0.107 mg/L and phytoplankton abundance was 845,502-1,037,218 cells/L. Based on primary productivity concentration, this lake can be categorize as mesothropic condition. Keywords:Oxbow Lake, Water Quality, Phytoplankton, Mesothropic
CONSUMER ACCEPTANCE ON CRACKERS FORTIFIED WITH SHRIMP SKIN EXTRACT Anita Roza; Dewita Buchari; Mery Sukmiwati
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 level of consumer acceptance of crackers fortified with shrimp skin extracts, as well as the best nutritional value. The treatments were given consisted of K0 (without fortification of shrimp skin extract) K1 (150 g fortification of shrimp skin extract) and K2 (200 g fortification of shrimp skin extract). The analysis parameters observed were consumer acceptance (color, aroma, taste and texture), chemical value (water, ash, protein and crude fibercontent). Fortification of shrimp extract 200 g (K2) produced the best crackers as many as 70 panelists (87.5%) with characteristics of brownish color (3.26), shrimp's aroma was getting stronger (2.55), shrimp taste increasingly felt (3.14), and texture was getting crisper (3.02), with water, ash, protein, and crude fiber content was 10.05%, 5.43%,30.07%, and 31.30%, respectively.Keywords: crackers, shrimp skin extracts, consumer acceptance.
THE SENSORYCHARACTERISTICS AND AMINO ACID PROFILE OF REBON SHRIMPSILAGE (Aceteserythraeus) WITH ADDING DIFFERENT AMOUNT OF SAGO FLOUR Daffa Ramadhan; Dewita Dewita; Suparmi Suparmi
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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ABSTRACTSilage is a liquid product produced from whole fish or the by-product of the fishery processing industry, the liquid phase is caused by enzyme activity in the fish body by adding acids or certain microbes. The carbohydrate content in fresh rebon shrimp was low, that can be added sago flour as a source of carbohydrates. This study aimed to determine the sensory characteristics and amino acid profile of rebon shrimp silage with the addition of different amounts of sago flour. The method used in this research was descriptive method, namely conducting to produce rebon shrimp (Acetes erythraeus) silage using 10% L. plantarum bacteria of the weight of rebon shrimp used. The treatment used was the addition of different amounts of sago flour of which consisted of 4 treatment levels, each: P1 (10%), P2 (20%), P3 (30%), and P4 (40%). The best treatment was P4 with the sensory characteristics of rebon shrimpsilage withblackish brown color, viscous liquid, and the typical acid smell of shrimp. The amino acid consisted of 9 types of essential amino acids and 8 types of non-essential amino acids, with the highest value being glutamic acid as much as 1,956%.Keywords: Amino Acid, Rebon Shrimp, Sago Flour, Sensory, Silage.
Fertility Status of Pangean Reservoir Pangean District Kuantan Singingi Regency Based on Phytoplankton Miranda Wahyuni Raja Gukguk; 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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AbstractPhythoplankton is a parameter used to determine the fertility status of a waters. A research aim to determine types and abundance of phytoplankton in the Pangean Reservoir has been carried out on June-July 2019. There were four sampling sites, namely S1 is in the upstream (a little floating net cage), S2 (lots of floating net cage), S3 (around rubber plantations), S4 (outlet and closest to the DAM). Water sampler were taken once/week for 3 week period. Water quality parameters measured were temperature, brightness, depth, pH, dissolved oxygen, free CO2, nitrate and phosphate.Results shown that there are 48 species of phytoplankton present in the swamp.They were classified into six classes, namely: Cyanophyceae (10 species), Bacillariophyceae (12 species),Euglenophyceae (4 species), Chloropyhceae (18 species), Xanthophyceae (3 species) and Trebouxiophyceae (1 species). The average of phytoplankton abundance was around 560.267 –1.560.785 cells/L. The water quality parameters were as follows : temperatures 29-31 0C, brightness 93-102 cm, depth 248-388 cm ,pH 5, Dissolved Oxygen 5,13-7,17 mg/L, free CO2 19-35 mg/L , nitrate 0,027-0,065 mg/L and phosphate 0,029-0,054 mg/L. Based on the Phythoplankton value, the Pangean reservoir can be categorized as high (eutrophic).Keywords :Phythoplankton, Water quality parameters, Eutrophic
THE EFFECT OF ADDITION PHYTASE ENZYMES WITH DIFFERENT DOSES TO FEED ON THE GROWTH AND SURVIVAL RATE OF Hemibagrus nemurus WITH RECIRCULATION SYSTEM Andreas Siahaan; Mulyadi Mulyadi; Niken Ayu Pamukas
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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ABSTRACTHemibagrus nemurus is one type of freshwater fish that is the mainstay of fisheries commodities in Riau Province. The presence of an anti-nutritional factor called phytic acid in feed causes less optimal utilization of feed protein. One effort to overcome this is by adding phytase enzymes in the feed so that it is expected to inhibit anti-nutritional substances and increase feed protein absorption. The research was carried out from October to November 2019 at the Aquaculture Technology Laboratory, Faculty of Fisheries and Marine, Riau University. This study aims to determine the effect and dose of phytase enzymes added to feed for growth and survival of baung. The method used was experiment of Completely Randomized Design (RAL) with one factor, four treatments and three replications. The treatment used P0: feeding with a dose of phytase enzyme 0 mg/kg, P1: feeding with a dose of phytase enzyme 500 mg/kg, P2: feeding with a dose of phytase enzyme 1000 mg/kg, P3: feeding with a dose of phytase enzyme 1500 mg/kg. The parameters observed were the absolute weight growth, absolute length, specific growth rate, feed efficiency, survival rate and water quality. The results showed that feeding with the addition of the phytase enzyme had an effect on the growth of baung fish. The best treatment was P2 (feeding with a dose of phytase enzyme 1000 mg/kg) with an absolute weight of 4.75 g, an absolute length of 2.22 cm, a specific growth rate of 1.90%, feed efficiency 77.86%, and a survival rate of 95. 55%. The results of water quality measurements during the study were temperature 26-27.3 oC, pH 6-7, DO 4.12-5.57 mg/L and ammonia 0.03-0.09 mg/L.Keywords: Hemibagrus nemurus, Phytase Enzyme, Phytic Acid, Growth, Survival Rate
THE EFFECT THYROXINE HORMONE (T4) DOSES AND PHASE IMMERSION ON GROWTH AND SURVIVAL RATE OF RIVER CATFISH LARVAE (Hemibagrus nemurus) Fatihatir Rahmi; Nuraini Nuraini; Nur Asiah
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 was conducted on September 12, 2020 - October 12, 2020, at Fish Hatchery and Breeding Laboratory of Fishery and Marine Science Faculty of Riau University. The aim of this research was to determine the effect ofthyroxine hormone  and the optimal dose and immersion phaseon growth and survival rate of river catfish larvae (Hemibagrus nemurus). The method used  was a Completely Randomized Design Factorial with 2 factors. The first factor was  the dose of  thyroxine hormone  with 4 levels;  0 mg/L (D0), 0,1 mg/L (D1), 0,3 mg/L (D2), and 0,5 mg/L (D3). The second factor was the immersion phase with 2 levels of immersion egg (FL) and immersion larvae (FL).The larvae were cultured preserved in jars for 30 days with 2 fish/L density. The results showed that the use of different doses and  immersion phase of thyroxine hormone  effected  on absolute weight, absolute length, specific growth and survival rate of river catfish larvae. Treatment dose 0,3 mg /L and immersion larvae (D2FL) with the result of absolute weight growth of 2.08 grams, absolute length 5.02 cm, specific growth rate of 20.94 % and survival rate of 92.00 %. The water quality parameters during the study were optimal for river catfish larvae with temperature 27.8-28.9 oC, pH 5.9-6.9 and dissolved oxygen 3.5-6.8 mg/L.Keywords :Doses, Immersion phase, Thyroxine hormone,Hemibagrus nemurus
THE EFFECT OF ADDITIONAL AMOUNT OF CATFISHSURIMI (Pangasiushypophthalmus) WHICH IS DIFFERENT ON PROCESSING PROCESS OF PEMPEK TOWARDS CONSUMER ACCEPTANCE Zuarli, Zuarli; Dahlia, Dahlia; Dewita, Dewita
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 are to know the effect of additional amount ofcatfishsurimi which is different onProcessing process of pempek towardsconsumer acceptance, to know the best concentrate additional of catfish surimi toward pempek  processed, and to know the pempek protein produced based on the proximate test. The experimental research method was the addition of catfishsurimi to pempek. The research design was completely randomized design (CRD) consisting of 4 treatment levels, namely without the addition of catfishsurimi (P0), the addition of 100 grams of catfish surimi (P1), 200 grams (P2), 300 grams (P3). Analysis parameters of organoleptic, moisture content, ash, fat, and protein. The results showed that the addition of different amounts of to catfish surimi processing of pempek had a significant effect on the 95% confidence level of pempek. The 300 gram catfish surimi (P3) produces the best value for pempek with not too white color, distinctive aroma of catfish surimi, compact texture and quite chewy, has a good taste; Pempeksurimi catfish has 50.78% water, 0.2.78% ash, 15.41% protein, and 0.68% fat.Keywords: catfish, surimi, pempek, consumer acceptance

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