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Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
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Articles 2,919 Documents
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ANALISIS KEADAAN USAHA BUDIDAYA IKAN SISTEM KERAMBA JARING APUNG ( KJA) DI DANAU TOBA ( KASUS DESA UNTEMUNGKUR KECAMATAN MUARA KABUPATEN TAPANULI UTARA PROVINSI SUMATERA UTARA) Sitompul, Fadly; Ramli, M.; Bathara, Lamun
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 study was conducted on May 7 to 15, 2014, aims to determine how much investment and operational costs and problems faced by farmers in the cultivation of fish in floating net cages in the village Untemungkur. The method used in this research is to conduct interviews respondents were 9 people divided into Category I and Category II From the research that has been conducted in the village of Muara Untemungkur on farming in floating net cages in mind that a large total investment of fish farming in floating net cages for category I Rp.161.935.000, with operating expenses of Rp.81.641.568, / harvest. Net income is farming Rp38.358.432, / harvest. As for category II total investment fish farming in floating net cage aquaculture transform Rp.130.905.000 category II, namely, - the operating expenses of Rp.61.701.778, - / harvest. The advantages are achieved net farmers in this village is supported by the ability of farmers in the supplementary feeding. Keyword : Village Untemungkur , investment , Business Advantage (π)
THE CONTRIBUTION OF THE FISHERIES SUB SECTOR OF THE ECONOMY AND LABOR FORCE ABSORPTION AT SIBOLGA CITY IN NORTH SUMATERA PROVINCE Siregar, Ahmad Kurniawan; ', Hendrik; Bathara, Lamun
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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ABSTRACTThis research was conducted on September - October 2014 in Sibolga City of North Sumatra Province. The method used was a survey by analyzing secondary data, the data used is the chain of data (time series data) of the 2009 to 2013. The purpose of this study is to determine the contribution of the fisheries sub-sector of the economy and labor force absorption, knowing whether the fisheries sub-sector and fisheries sub-sector labor force classified base or no base , and to determine the impact of the fisheries sub-sector of the economy and labor force absorption.Based on the results of the study showed that the fisheries sub-sector contributions from the 2009 to 2013 ranges from 23.45% - 24.10% and the absorption of the labor force ranges from 23.9% - 37.0%. During the period 2009 - 2013 the value of Location Quotient (LQ) fisheries sub-sector ranged from 9.18 to 9.65. and the value of Location Quotient (LQ) labor force ranged from 8.7 to 10.9. During the period 2009 - 2013 the value of the Multiplier Effect fisheries sub-sector ranged from 3.52 to 6.40. And value Multiplier Effect fisheries sub-sector labor force ranged from 0.9 to 1.6.Key Words : Contribution, Base dan Multiplier Effect
UTILIZATION FLOUR OF WHITE SHRIMP SHELL (Litopenaeus vannamei) AS FLAVOR WITH ADDITION OF DEXTRIN AND APLICATION IN TARO CHIPS Wirawan, Purnama; Sari, N. Ira; ', Desmelati
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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ABSTRACTThis research was aimed to determine the addition of shrimp shell flour as flavorin taro crisp and also to increase the taste for consumer. The result indicated thatutilization of white shrimp (Litopenaeus vannamei) shell flour as flavor in tarocrisp was significantly effect by consumer acceptance in taste and proximatanalysis with 60 panelist (85%). The treatment with adding 10% of dextrin andseasoning (P3) was the best treatment with organoleptic characteristic qualityreddish white in appearence, scent and taste to shrimp, and strongly seasoning.Proximat analysis for moisture content 6.61%, fat content 2.17% and ash content2.99%.Keywords: shells of shrimp, dextrin, taro chips.
THE EFFECT OF FERMENTATION TIME TO SNAKEHEAD FISH (Channa striata) BEKASAM QUALITY Suyatno '; N. Ira Sari; Suardi Loekman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThe purpose of this research was to determine the effect of fermentationtime to snakehead fish (Channa striata) bekasam quality which was added roastedrice flour and pyloric caeca as a medium fermentation. The fish weighing 800-1000/fish was eviscerated, washed and salted with 30% of salt concentration for48 hours, then was added with 50% of roasted rice flour from fish weight. Themixture was grouped into 3 groups and divided 500g for each group. The eachtreatment was fermented for third day (H3), fifth day (H5) and seventh day (H7).Bekasam quality was evaluated for moisture content, protein content, NPNcontent, pH and lactic acid bacteria count. The results showed that snakehead fish(Channa striata) bekasam quality in seventh day (H7) fermentation was the besttreatment with appearance 5.8%, aroma 5.82%, taste 5.8%, moisture content63.28%, protein content 10.6%, NPN content 8.61%, pH 5.1 and a total lacticacid bacteria 182.3 x 103 cells / gram.Keywords : Channa striata, bekasam, roasted rice, phyloric caeca
FORTIFICATION OF OIL FROM CATFISH BELLY FAT (Pangasius hypophthalmus) AND GROUPER FISH MEAT (Epinephelus fuscoguttatus) ON BISCUITS THROUGH CONSUMER ACCEPTANCE Sri Nova Mardayanti; Mirna Ilza; Syahrul '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 1 (2015): Wisuda Februari Tahun 2015
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ABSTRACTThe aim of this study was to determine the effect of oil which fortified from catfish belly fat and grouper fish meat to fullfill of formulation according to SNI so prefer by infant. 2 kg of catfish (Pangasiusn hypopthalmus) fat and 2 kg of grouper meat (Epinephelus fuscoguttatus) were extracted. Biscuits fortified with fish oil 0%; 5% and 15% was made from wheat flour, salt, sugar, butter, eggs, cocoa powder and backing soda. Parameters analysis was observed to organoleptic assessment (appearance, odor, texture and flavor (special baby) and proximate analysis (moisture, fat, protein and ash). The result showed that the biscuits was fortified with 5% of fish oil was the best treatment and preferred by consumers with a value 78.75%, water content 4.20%, protein content 8.04%, ash content 1.75% and fat content 10.38%.Keywords: Fortification, Biscuits, Fish oil, Acceptance.
STUDI PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cotonii ) PADA MIE SAGU TERHADAP PENERIMAAN KONSUMEN Pendi Parsiholan Gultom; Desmelati '; Mery Sukmiwati
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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AbstractThis study was aimed to determine the effect of seaweed (Eucheuma cottonii) in flournoodles to consumer acceptance. The each concentration of seaweed (Eucheuma cottonii)flour was 0%, 10%, 20%, and 30%. Parameters was measured for organoleptic (taste, texture,color, and odor), and chemical analysis (moisture content, ash content, protein content, crudefiber, and water absorption). The research was conducted in the Fisheries ProcessingTechnology and Processing Chemical Laboratory, Faculty of Fisheries and Marine Sciences,University of Riau on June 2014. The results showed that 20% concentration of seaweedflour was the best treatment and most favorable by consumer acceptance with moisturecontent, ash content, protein content, crude fiber and water absorption was 10,34%, 9,34%,27,9%, 6,04% and 10,34% respectively.Keywords: Sago noodles, seaweed (Eucheuma cottonii) flour,
ANALYSIS OF THE COMPOSITION OF THE CATCH KURAU GILLNET THE USE OF DIFFERENT MESH SIZES IN THE WATERS PURNAMA, DUMAI BARAT DISTRICT, DUMAI CITY, RIAU PROVINCE ', Sarwono; Rengi, Pareng; Yani, Alit Hindri
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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ABSTRACTThis research was conducted on october 2014 in waters Purnama, Riau Provincethe. The aim of this research was to undertand the difference in species and composition cat fish using kurau gillnet at the mesh sizes 7 inches and 8.This research was using survey method. Using nets kurau done during 5 day. While water quality parameters measured in description.Kurau gillnet catches consisted of 5 species of both the mesh size of 7 inches and 8 with a total weight of 271.8 kg. The type of fish caught is great.T test results showed no difference in the catch on the mesh size of 7 inches and 8. Chi-square test results showed that there was no difference in the composition of the catch in different mesh sizes.Keyword : Kurau gillnet, mesh size 7 inches, 8 inches
THE CASE OF SEINE NET FISHING GEAR TECHNOLOGY IN KORONG TOBOH KANAGARIAN CAMPAGO V KOTO KAMPUNG DALAM VILLAGE, PADANG PARIAMAN DISTRICT, WEST SUMATRA PROVINCE. Febriantoni, Penny; ', Bustari; Yani, Alit Hindri
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 on Sepember 2014 in Korong Toboh Kanagarian Campago V Koto Kampung Dalam Village, Padang Pariaman District, West Sumatra Province. The purpose of this study was to determined the common construction of technical aspect and the operation, to know the friendly environmental level and to know the feasibllity effort of seine net.This research used a survey method. The aggregation of forms by taking the unit sample of seine net in puposive that is the sample of the common boat size from the able population, which is saw by the boat size, fishing gear and the instrumental of fishing gear that is used in Korong Toboh Kanagarian Campago, V Koto Kampung Dalam Village, Padang Pariaman District, West Sumatra Province.The analyze of forms used the analyze of friendly environmental of fishing gear technology that’s suitable to FAO criteria, rentability analyze and the feasibllity effort.From the result of the analyze friendly environmental technology showed that this fishing gear within to the friendly environmental fishing gear with the point is 26,22, it is means that this seine net is suitable to a friendly environmental fishing gear.Keyword: Seine net, friendly environmental, feasibility effort, West Sumatera.
PERSEPSI NELAYAN SUKU LAUT TERHADAP PENDIDIKAN UNTUK MASA DEPAN ANAK DI DESA KUALA PATAH PARANG KECAMATAN SUNGAI BATANG KABUPATEN INDRAGIRI HILIR PROVINSI RIAU Syahputra, Syapril; Ramli, Mohammad
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 conducted in June 2014 in Kuala Patah Parang Villageof Indragiri Hilir of Riau Province. The study him was to find out theperceptions and the chateristics correlation of fishermen “Suku Laut” on futureeducation for the children. The research method used was a survey method. Thepopulation consisted of fishermen Suku Laut under 57 years old and the numberof head of house hold who activy in fishing. was 150 people and 40 people.Were taken as sample based on the results it showed that the perceptionsof fishermen Suku Laut on the education for the childrens futuren is growingbetter and the characteristics of Suku Laut including age, income, number offamily members and work experiences have no real correlations (non-significant)Keywords: Education, Perceptions and Characteristics of Suku Laut
INFLUENCE OF PINEAPPLE JUICE ADDITION WITH DIFFERENT VOLUME TO SNAKEHEAD (Channa striata) FISH SAUCE QUALITY Isnawati '; N. Ira Sari; 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 conducted at Fisheries Processing Technology and Fisheries Chemistry Laboratory, Faculty of Fisheries and Marine Science, University of Riau, on September 2014. The research was intended to evaluate the influence of pineapple juice addition with different volume to snakehead (channa striata) fish sauce quality. In this research, the fermentation processed by addition of pineapple juice with different volume (10, 15 and 20%) to snakehead fish sauce from meat weight during 6 days fermentation. The parameter analysis was observed to organoleptic (color, odor and flavor), protein content, salt content, pH, crude fiber and total of fish sauce liquid volume. The best treatment was obtained in 20% volume of pineapple juice addition (A3) with criteria: brown yellow in color of fish sauce; spesific fish sauce in odor; delicious and salty in flavor; and protein content 8.63%, salt content 8.04%, pH 5.59, crude fiber content 6.05% and volume of liquid fish sauce 12.29%.Keyword: Fish snakehead, Pineapple juice, Fish sauce and Quality

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