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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
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COMPARISON OF CATCH HAND LINE IN THE FISH AGREGATING DEVICE (FAD’s)AND THE OUTSIDE OF FISH AGREGATING DEVICE THE WATERS BENGKALIS PROVINCE RIAU Rezki, Helmi; Brown, Arthur; ', Bustari
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The study was conducted on 07 July - 13 July 2014 in the village of Rhubay District of North Rupat Bengkalis District of Riau Province . The researchmethod is experimentation . This study purpose to determine hand line catches interms of the type and number of catches in fish agregating device(FAD’s) and theoutside of fish agregating device(FAD’s) . The catch in the fish agregating deviceare 19 individuals with an average of 0.71 kg , while the outside of fish agregatingdevice are 23 indivuduals with an average of 0.94 kg . Of the t-test is known thatthe value Thit = 0.76 while Ttab = 2.10092 , this means Thit < Ttab , H0 is accepted .This means that there is no difference catches the fish agregating device andoutside of fish agregating device .Keywords: Hand line, Fish agregating device (FAD’s), Teluk Rhu village,
SEDIMENT CHARACTERISTIC AND DISTRIBUTION PATTERN OF WESTERN COAST OF RUPAT STRAIT Afrizam &#039;; Rifardi &#039;; Irvina Nurrachmi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract This research was conducted in May 2014 in the western part of the Rupat strait. The aim of study was to describe the condition of depositional environments in the western part of the Rupat strait. Determination of sampling points done by using purposive sampling method, taking into account the tidal patterns and source of sedimentary material that goes into the waters. The western part of Strait Rupat divided into 12 sampling points. Surface sediments was taken using a grab sampler at all sampling points. Sediment samples were analyzed by using the method of mechanical analysis and the data obtained were processed with analisis. Cluster analysis showed that the study area was divided into three groups (clusters), namely Group I is at the southern and northern of the study area, this area is characterized the strength of the flow of sediment transport the strongest and most stable compared with other groups. Group II was on the edge of the island of Sumatra and Rupat the middle toward the North, this is a transition region between groups I and II were characterized by flow force weaker and more fragile than the first group, but stronger and more stable than group III. Group III were at the edge of the Strait Rupat and Rupat, this area is characterized by the flow of sediment transport the weakest and most unstable compared to other groups.Keyword : Sediment, Characteristics, Distribution Pattern, Rupat Strait
SURFACE SEDIMENT COMPOSITION OF WESTERN COAST OF RUPAT STRAIT RIAU PROVINCE Wahyu Novra Wanda; Rifardi &#039;; Elizal &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRAKThe research was conducted in May 2014, in the western part of the Rupat Strait. The aim of study was to determine the sediment material horizontally. This samples were taken using Eckman Grab from 9 sampling points. The analysis of the organic content in the sediment was also done.The results showed that the composition of the sediment in the western part of the Strait Rupat composed of lithogenous (rocks, mica, quartz ) and biogenous ( litter and Foraminifera). Lithogenous composition of rocks dominate waters and existede evenly at each sampling point. The highest percentage found in a location close to the mainland, this was suggested that the materials carried by the tide of Malacca and ebb currents of the Sungai Masjid River piled around this sampling point. In addition, the type of rock could have also come from erosion and anthropogenic activities in water around the edge.The organic matter content of sediment was highest at the sampling point close to the mangrove area. This was due to getting the supplay of organic material from the mangrove areas.Keywords: Composition, Tidal Currents, Sediment, Rupat Strait, Mangrove
IDENTIFICATION OF PATHOGENIC BACTERIA OF TILAPIA (Oreochromis niloticus) IN SUBDISTRICT MARPOYAN DAMAI PEKANBARU Dicky Azwar Lubis; Henni Syawal; Morina Riauwaty
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThis research was done in April - Juni 2014 in Fish Disease Parasite and Laboratories and an Experiment of the Faculty of Fisheries and Marine Science University of Riau. This study aims to determine the types of pathogens that attack tilapia in District Marpoyan Damai Pekanbaru. The benefits of this research is to provide information to farmers about the types of pathogens in tilapia, so it can be the prevention of disease. The method used in this study is a survey method by taking samples in the field and analyzed in the laboratory. The amount of bacteria found from both the ponds was six species. Bacteria found in a pond one these were Aeromonas hydrophila, Basillus sp, Pseudomonas sp and Streptococcus sp. Meanwhile bacteria found in a pond two these were Basillus sp, Stapyhilococcus sp, and Edwardsiella tarda.Keywords: Pathogenic Bacteria, Tilapia,
CHARACTERISTIC OF HACAU DIM SUM FELL QUALITY WHICH WAS FORTIFIED WITH DIFFERENT SEAWEED (Eucheuma sp) FLOUR Rafika Apriany; N Ira Sari; Dahlia &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThe research was intended to evaluate the characteristic of hakau dim sum fell quality witch was fortified with seaweed flour. 10 kg of seaweed was obtained from one of market in pekanbaru was processed to seaweed flour. Hacau dim sum fell was made from tang mine flour, wheat flour, egg, cooking oil, hot water and it was fortified with 0g, 30g, 50g, and 70g of seaweed. Then, for making the contain of dim sum; shrimp, pepper, sugar and salt were prepared. Parameter of this research was observed to folding test, organoleptic, and proximat analysis. The result showed that the fell of hacau dim sum which was fortified with 70g of seaweed flour (R3) was the best treatment with folding test AA, organoleptic value in appearance 8.33, odor 8.33, flavor 3.00, texture 8.33, for moisture content 56.29%, protein content 24.71%, lipid content 9.24%, ash content 2.04% and crude fiber 1.82%.Keywords: Dim sum fell, Hacau, Seaweed
Sensitivity of Mangosteen Rind (Garcinia mangostana L.) Solution Toward Aeromonas hydrophila Dian Fitria M; Iesje Lukistyowati; Henni Syawal
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTResearch was conducted from September to October 2014, at the labory Examination of Fish Disease, Fisheries and Marine Sciences Faculty of Riau University. The Purpose of this study was to determine the sensitivity of mangosteen rind (G. mangostana L.) as antimicrobial to A. hydrophila, the range of Minimal Inhibitory Concentration (MIC) and the lethal dose (LD50) mangosteen rind (G. mangostana L.) solution against to catfish (Clarias gariepinus) (10-13 cm) by immersion. The research method used doses 10 % (19 g/L), 20 % (38 g/L), 30 % (57 g/L), 40 % (76 g/L), 50 % (95 g/L), 60 % (114 g/L), 70 % (133 g/L), 80 % (152 g/L), 90 % (171g/L), 100 % (190 g/L). The results showed that mangosteen rind was effectively to inhibit the growth of bacterial A. hydrophila at a dose of 50 % (95 g/L) inhibitory zone of 13,65 mm, with the number of A. hydrophila colonies in TSA medium dose 50 % (95 g/L) is 30,6 x 108 cfu/mL. LD50 test was obtained in the dose mangosteen rind 4, 43 g/L.Key words : Garcinia mangostana L., Aeromonas hydrophila, antimicrobial, lethal dose
THE EFFECT OF DIFFERENT SALT CONCENTRATION ON CHOLESTEROL OF WHITE SHRIMP (Penaeus indicus) DURING BOILING PROCESSED Rommy Novrihansa; Rahman Karnila; Suparmi &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThis study was intended to evaluate the effect of salt concentration on cholesterol of whiteshrimp during boiling processed. There were 2 step in this study: 1) Analyze the cholesterol andnutrition (protein, fat, moisture) of the fresh white shrimp meat. 2) Analyze the cholesterol andnutrition (protein, fat, moisture) of boiled white shrimp. The white shrimp was boiled with differentsalt concentration for R0,R1,R2 and R3 was 0%,1%,2% and 3% respectively. The result showedthat cholesterol and nutrition (protein, fat, moisture) of fresh shrimp was 134,05 mg/100g, 17,72%,2,42%, 76,14% respectively. The percentage of fresh white shrimp meat was 58,19% on wholeshrimp, and 41,41% on waste of shrimp. The cholesterol measured for R0,R1,R2 and R3 was115,22 mg/100g, 93,78mg/100g, 71,31mg/100g, and 44,48mg/100g respectively. Meanwhile, thenutrition measured to boiling processed with different salt concentration for protein content was17,53%, 15,65%, 12,99%, 10,77% respectively. Fat content was 2,80%, 1,74%, 1,71%, 0,54%respectively. Moisture content was 75,69%, 74,22%, 72,04%, 70,39% respectively.Keyword: Salt, Cholesterol, White Shrimp (Penaeus indicu).
EFFECT OF USING THE LEMONGRASS (Cimbopogon citratus) TO SMOKED EEL (Monopterus albus) PROCESSING QUALITY Viki Buana Satria; Dewita Buchari; Sumarto &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThis study was aimed to determine the effect of using the lemongrass on organoleptic quality of smoked eel. 4 kg of fresh eel and lemongrass obtained from one of market in Pekanbaru processed into smoked eel. The treatment of this study was using the different concentration of lemongrass (0%, 10%, 20% and 30%) from fresh eel to determine the quality of smoked eel. The result showed that the lemongrass with concentration 30% was the best treatment and most favorable by consumer with appearance 7.41, texture 7.79, odor 7.32, flavor 7.07, moisture content 14.04%, ash content 22.30%, protein content 49.75% and fat content 2.75%.Keywords: Smoked eel, Lemongrass, Processing
THE ASSESSMENT OF MOCHI QUALITY WAS FORTIFIED SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE Andriaryanto &#039;; Dewita &#039;; Syahrul &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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AbstractMochi is a Japanese traditional foods are quite popular in Indonesia. This product is madefrom glutinous rice flour and generally spherical and semi wet. To improve the proteincontent of mochi, the research about snakehead fish (Channa striata) protein concentrate wasdone. The research was conducted on July 2014 on Fisheries Processing Technology andFisheries Chemical Laboratory Faculty of Fisheries and Marine Science. This study wasaimed to determine the best fish protein concentrated to mochi quality. The methode used inthis research was experimental methode; mochi was fortified with different fish proteinconcentrate (0%, 3.5%, and 4.5%) by using a Completely Randomined Design. The resultsshowed that the mochi with addition 4.5% of fish protein concentrate was the best treatmentwith organoleptic quality characteristics of taste 8.17; texture 8.27; appearance 8.01; and odor8.13. Proximate analysis for water content 37.62%; ash content 0.98%; and protein content23.61%.Keywords: Quality, Mochi, Fortified, Fish Protein Concentrate, Channa striata
KAJIAN KEMUNDURAN MUTU IKAN JELAWAT (Leptobarbus hoevenii) SEGAR DENGAN PERENDAMAN DALAM LARUTAN KITOSAN Alparis, Ahmad; ', Edison; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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AbstractThis research was intended to evaluate the deterioration of fresh mad barb (Leptobarbus hoevenii) with soaking in chitosan solution. The method used in this study was the experimental method, with concentration of chitosan solution was 0%; 0.1%; 0.3% and 0.5%. The fresh mad barb (Leptobarbus hoevenii) was evaluated for organoleptic tested; including eye visually, gills, mucous, meat (color and visually), odor and texture; total plate count and total volatile base.The highest concentration of chitosan solution could increased the fish quality of fresh mad barb (Leptobarbus hoevenii). The concentration with 0,5% of chitosan solution was the best treatment; could defend the fish quality on eye parameter for 15 h with value 7.08; gills 12 h (6.72), mucous 15 h (7.00); meat 15 h (7.11); odor 21 h (7.04); texture 15 h (7.12); total plate count 12 h (4.04x105 colony/gram) and total volatile base 21 h (33.07 mg/100 gram).Keywords: mad barb (Leptobarbus hoevenii), fresh fish, chitosan, deterioration

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