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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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Pengaruh Amelioran Formulasi terhadap Kualitas Tanah dan Air Kolam Gambut Drastinawati '; Syafriadiman '; Saberina Hasibuan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research was conducted from February to April 2016 in the ponds of peatsoils at Jl. Petani Nenas Desa Kualu Nenas, Tambang, Kampar, Riau. Analysis of physical and chemical parameters have been done in Laboratory of Environment Quality Aquaculture (EQA), Fisheries and Marine Sciences Faculty, Riau University. Methods of experiment in this researchused with completely randomized design (CRD). Dose of ameliorant will be used as a factor in this research. 6 dose treatmentsare P0: without giving ameliorant, P1: 400 g / m2, P2: 600 g / m2, P3: 800 g / m2, P4: 1000 g / m2, P5: 1200 g / m2, and 3 replications. The results of this research that dose of ameliorant formulation has a very significant influence on weight volume (W/V) of soil, content of organic matter of soil and water turbidity of peat soil pond. The best treatment during the research was a dose of P1 (ameliorant formulation dose of 400 g/m2). Values obtained for the weight of the volume (W/V) of soil, soil organic matter content (KBOT), water temperature, water clarity, turbidity and pH on the treatment P1 are 0.62 g/cm3, 35.47%, 26-310C, 10.00 cm , 19.33 NTU and 5respectively.Keywords: Ameliorant, Peat, Physical and Chemical Parameters of the Peat Soil Ponds
Addition of hidrolitic enzyme in commercial feed on growth and survival rate of river catfish (Hemibagrus nemurus) in recirculation system ', Hariati; ', Mulyadi; Putra, Iskandar
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The research was conducted to determine the dose of hidrolitic enzyme supplemented in the commercial diet that give the best performance on absolute weight, absolute length, specific growth rate, survival rate, feed efficiency, and feed convertion ratio of river catfish (Hemibagrus nemurus) in recirculation system using leavy vegetable (Ipomea reptan). The dose of enzyme was 5, 7.5, and 10 g/kg of commercial feed and no enzyme supplementation as control. Each treatment was design in triplicates. Catfish at average 5-6 cm in length were reared in a fiber tank in a density 20 fish/tank for 30 days. The best performance growth was obtained from enzyme 10 g/kg feed. The absolute weight who 3.88 g, absolute length 3.65 cm, specific growth rate 3,99%, survival rate 95 %, feed efficacy 83.25%, and feed convertion ratio 1.21. Hidrolitic enzyme had no effect on the survival rate. The water quality parameters recorded during in the research period ammonia (NH3) 0.0009-0.0022 mg/L, TAN 0.44-0.66 mg/L, temperature 26,1-31 0C, pH 5,4-6,50, dissolved oxygen (DO) 3,60-5,80 mg/L. The best growth of leavy vegetable (Ipomea reptan) obtained from enzyme 0 g/kg feed (P0) which is high 42,87 and 42,60 cm and weight 7,13 and 5,91 g.Key words: river catfish ,enzyme, growth, survival rate and recirculation.
BUSINESS ANALYSIS OF ENLARGEMENT EPINEPHELUS FUSCOGUTTATUS AND CHROMILEPTES ALTIVELIS IN FLOATING NET (KJA) IN TAPIAN NAULI 1 VILLAGES TAPIAN NAULI SUBDISTRICT TAPANULI TENGAH REGENCY NORTH SUMATERA PROVINCE Syawal Hasiansyah; Hendrik '; Hamdi Hamid
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This study was conducted on January 2016. The purpose of this study to determine the cost of investment, gross income, net income and feasibility of fish rearing in floating net in the Tapian Nauli 1 village. The method used is a survey method to determine the respondents conducted purposive sampling.Based on the results of this research that result of financial analysis and feasibility of fish farmers as follows: 10 slots of floating net, the total investment is Rp 325. 981 .000, gross income is Rp 516.6 million, net income is Rp 201.099.500, RCR 1.64 and FRR 61.69. 8 slots of floating net, the total investment is Rp 269.130.000 , gross income is Rp 396.550.000 , net income is Rp 136.251. 500, RCR 1.52 and FRR 50.63. 5 slots of floating net, the total investment is Rp 192.691 000, gross income is Rp 281.4 million, net income is Rp 95.063.500, RCR 1.51 and FRR 49.34. Businesses of fish rearing in floating net in the Tapian Nauli 1 village has great prospect can be seen of the revenue generated, but for the business sustainability of fish farmers in the village of Tapian Nauli first confronted the problem of limited seed due to the absence of a hatchery in this village.Keywords: Tapian Nauli 1 Village, floating net, financial analysis
UJI COBA PENGGUNAAN BERBAGAI MACAM BAHAN BUBU UNTUK PENANGKAPAN LOBSTER DI DANAU MANINJAU Eko Pramono Sipayung; Bustari '; Irwandy Syofyan
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was conducted on May 2016 at Maninjau village, Tanjung Raya sub district, Agam district, Sumatera Barat province. The purpose of this study to determine the effect of the manufacture of fishing gear traps made of bamboo, wood, and plastic nets for catching lobster in Lake Maninjau. The method used in this research is the method by conducting experiments obsrevasi spaciousness fishing. The results showed that the catch per trap did not differ much. Bamboo fish trap catches of 38 heads, 35 tails wood, plastic netting 34 and 34 tails. Calculation of ANOVA concluded, that difference does not affect the material trap catches of lobster, evidenced by the average value of Fhit <Ftab at 5% level that is Fhit 0.42 <Ftab 2.96.Keywords : Red Claw, bamboo trap, wood trap, jarring trap, plastic trap, Lake Maninjau Waters
SEDIMENT AND COASTLINE CHANGE ANALYSIS OF MESKOM VILLAGE, RIAU Rachmani, Chairunisa; ', Rifardi; Ghalib, Musrifin
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 4, No 1 (2017): Wisuda Februari Tahun 2017
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

The main purpose of study is to find out characteristics of sediment and velocity of costline change in Meskom Village which is located off the Bengkalis district, Riau. Sediment samples collacted at 5 stations in coastal area of Meskom Village in November 2015 by the survey method. Station 1 and 2 in south of Meskom Village which is sedimentation area. Station 3, 4 and 5 in north of Meskom Village which is abrasion area. Coastline change analysis used image data by Landsat 5 TM (1995 and 2005) and Landsat 8 LDCM (2015) which processed by Quantum GIS 2.13.4.Meskom Village has characteristic of sediment medium silt in the south coastal area and very fine sand in the north coastal area. The results of sediment analysis mentioned above, skewness value indicated that abrasion and sedimentasion influenced of current and wave. Sorting value indicated that the sediment coastal of Meskom Village has unstable environmentally. Interpretation of image data mentioned that the most coastal increase (sedimentasion) at station 2, that is 29,77 meter/year seen from 1995 to 2015. While the most coastal decrease (abrasion) at station 4, that is 38,02 meter/year.Based on the result mentioned above, sediment characteristic able to explained influences the environment condition causes coastline changing in the some area.Keywords: Sediment, Coastline change, Abrasion, Remote Sensing
The Effect of Presto Cooking Time on the Organoleptic and Chemical Characteristics of Biang Shredded Fish (Setipinna breviceps) Pratiwi, Rizkha Yana; Sukmiwati, Mery; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
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The objective of the research was to determine the effect presto cookingtime on the organoleptic and chemical characteristics of Shorthead hairfinanchovy shredded fish (Setipinna breviceps). The method used was experimentand composed by using completely randomized design and consisted of 4treatments, namely: A0 (biang fish with steamed), A1 (biang fish with presto time75 minutes), A2 (biang fish with presto time 90 minutes), A3 (biang fish withpresto time 105 minutes). The results showed that the best treatment was steamingbiang fish with presto for 105 minutes. The characteristics of the highestShorthead hairfin anchovy Shredded Fish quality was shown brown colored inappearance, fibrous soft and dry rustle textured, very fragrant aroma withoutputrid or rancid odor and very delicious fish and spices tasted, the compositioncontained water 5,79%, ash 5,09%, protein 31,31%, fat 19,25% and calcium330,02 mg / 100 g sample.Keywords: Shorthead hairfin anchovy, Setipinna breviceps, Presto, Shredded fish
CONSUMER ACCEPTANCE OF JERKYMINCED AFRICAN CATFISH (Clarias gariepinus) MEAT MIXED WITH SAGO FLOUR Aisyah, Siti; ', Suparmi; ', Sumarto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
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This research was aimed to determine the consumer acceptance of jerky minced African catfish (Clarias gariepinus) meat mixed with varied amounts of sago flour. This research was conducted by using the experiment method. The treatments were the mixing of minced fish meat with sago flour at different amounts, namely: D0 (100 g of tapioca as a control, D1 (50 g of sago flour), D2 (100 g of sago flour), and D3 (150 g of sago flour). The results showed that the mixing with 50 g sago flour (D1) was producing the highest consumer acceptance of the jerky catfish meat The organoleptic characteristics of the product was showing the light brown and savory color, tasty, balanced spice taste, torn and chewy texture, and have typical aroma of spices. It contained 41.6% moisture, 2.23% ash, and 20.98% protein.Key words: consumer acceptance, Clarias gariepinus, jerky meat, sago flour
CONSUMER ACCEPTANCE TO FRIED TILAPIA BABY FISH (Oreochromis nilotis) IN DIFFERENT SIZES Nur Asia; Suparmi &#039;; Sumarto &#039;
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
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The purpose of this study was to determine the consumer acceptance of the product fried tilapia baby fish in different sizes and find out the nutritional value of the product fried baby fish tilapia (Oreochromis nilotis). This research used experimental method and was designed as non-factorial completely randomized design with 3 treatments and 3 replications, namely P1 (tilapia baby fish sized of 3-4 cm), P2 (baby tilapia sized of 5-6 cm), and P3 (baby tilapia sized of 7-8 cm). Parameters measured were organoleptic test, the value of crispness, and proximate composition of the fried tilapia baby fish. The results showed that the fried tilapia baby fish in size of 3-4 cm was the most preferred by consumers. Fried tilapia baby fish contained of 20,27% protein, 9.73% fat, 23.62% moisture, and 2.79% with the value of crispness 97.5%.Key words: Consumer acceptance, fish fried, size, nutrition, tilapia
THE EFFECT OF COCONUT SHELL LIQUID SMOKE APPLIED AT VARIED CONCENTRATION AND SOAKING TIME ON THE QUALITY OF SMOKE FLAVORED CATFISH (Cryptopterus bicirchis) wahyuni, Sri; Mus, Sukirno; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
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The purpose of the research was to evaluate the quality of smoke flavored catfish (Cryptopterus bicirchi) produced by liquid smoking. The method used was experimental, designed as Completely Block Randomized Design (CBRD) and composed factorially 4x2. The catfish was eviscerated and then soaked in a solution of coconut shell liquid smoke at different concentration, namely: 2% (K2), 4% (K4), 6% (K6), 8% (K8), combined with second treatment factor, that was fish soaking time in the liquid smoke for 60 minutes (L60) and 90 minutes (L90). 4% (K4), 6% (K6) and 8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then dried using an oven at the temperature of 55o C for 12 hours and then stored and observed for 36 days at room temperature. The results showed that smoke flavored catfish produced by soaking the fish into liquid smoke at the concentration of 6% for 60 minutes (K6L60) was the most preferred by panelists. The best smoke flavored catfish was showing the highest score of appearance 7,78; score of taste 7,9; score of texture 8,1. At the last day of the storage, the chemical and microbial characteristics of the product was consisted of TBA concentration 2.13, content of total acid 99.7, total phenol 6.7, moisture 7,2% and TPC 3,73 cfu/g.Keywords: liquid smoke, smoke flavored catfish, soaking time
THE EFFECT OF ADDITION OF JAMBAL SIAM FISH (Pangasius hypophthalmus) MEAT IN BANANA HEART(Musa paradisiaca) NUGGET ON CONSUMER ACCEPTANCE Wahyu Oloan Sagala; N. Ira Sari; Mery Sukmiwati
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 3, No 1 (2016): Wisuda Februari Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The aims of this research to determine the effect of addition of Jambal Siam fish meat (Pangasius hypophthalmus) in banana heart (Musa paradisiaca) nugget on consumer acceptance. This research used an experimental method with a completely randomized design (CRD) non factorial. The addition in the making banana heart nugget was using Jambal siam fish meat in different amounts. The results showed that banana heart nugget with the addition of jambal siam fish meat very real influence on the value of the organoleptic appearance, flavors, aroma, texture, water content, protein, fat and crude fiber. Based on the level of consumer acceptance and parameters tested, nugget with the addition of 350 grams of Jambal siam fish meat shows the best mix because it is so favored by consumers, namely 75 (93.75%) with such criteria (gray, golden yellow and bright), flavors (banana heart does not feel and taste of the fish meat more dominant), aroma (smell of fish is more dominant so it does not smell of banana) texture (soft, dense and fit) with water content of 37.55%, 30.43% protein, 8.64% fat and 4.81% crude fiber content. The parameters tested in the study was the organoleptic value , chemical analysis and coarse fibers.Keywords : Jambal siam fish meat, banana hearts nugget, consumer acceptance

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