Fish Scientiae (E-Journal)
Not a member yet
216 research outputs found
Sort by
UJI COBA PERANGKAP UDANG DENGAN BENTUK YANG BERBEDA (EXPERIMENTAL FISHING WITH TRAP PRAWN DIFFERENT FORM)
Get PDFThis study aims to (1) know the difference between the catch of prawns from tamba and ayunan, and (2) to determine the catch other than prawn.The results, treatment A (tamba) gained as much as 52 prawns, with a total weight of 2,210 grams. Treatment B (ayunan modifications bamboo flooring), gained as much as 29 prawns, with a total weight of 180 grams. Total catch of prawns using swing modifications and add bamboo flooring for 16 days of observation was 81prawns with a total weight of 2,390 grams. Main types of catches fresh water prawn (Macrobrachium rosenbergii de Man) with a side of the catch is Lundu (Mystus Gulio) and Sapu-sapu (Hypostomusplecostomus)
ANALISIS USAHA PENGOLAHAN AMPLANG IKAN PIPIH (Notopterus chilata) SKALA RUMAH TANGGA DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH
Get PDFFlat fish processing business amplang household in the city of Palangka Raya for future business development very well with the support of continuous availability of raw materials and capital flat fish are disbursed by the government in cash, business equipment and training for entrepreneurs to be able to continuedeveloped.The research was conducted in the City of Palangka Raya CentralKalimantan Province. The data used were primary and secondary data. The method used in processing and analyzing data in this study was purposive sampling. Amplang flat fish processing business households profit of Rp. 12,169 million, - peryear. From the field indicate the fact that this business remains favorable withsurvival in a long time.Based on the value of financial analysis using the criteria of investment NetBenefit Cost Ratio (BCR Net) 5% = 3.032073039 and Net B / C ratio of 13.5% =1.526361382 is greater than 1 means that the business is feasible to proceed.Especially for flat fish processing business amplang (Notopterus chilata) house hold in the city of Palangka Raya Central Kalimantan Province amplang demand for fish products by offering the same flat or D = S; means ampalng fish production to meet market flat
DEGRADASI KOMUNITAS MANGROVE KALIMANTAN SELATAN AKIBAT PROSES DESALINASI PERAIRAN PESISIR
Get PDFThis study was to examine the process of desalination of coastal waters in South Kalimantan resulting in decreased quality of coastal habitat. Data input for research included time-series primary data of salinity values, derived from observation stations have been set. This research is based on grounded research methods to get the facts and comparison analysis through field observation and relevant data sources, including primary and secondary data, both qualitative and quantitative, as well as the approach to landscape approach using remote sensing data.The results showed that the phenomenon of coastal water desalination give effect to the fragility of coastal communities, especially mangroves, thus impacting derivatives of more vulnerability to degradation processes that occur on the coast of South Kalimantan. The research results can used as the basic of integrated coastal zone management
PERBAIKAN KUALITAS PETIS KEPALA UDANG WINDU (Penaeus monodon) DENGAN PENAMBAHAN TEPUNG ARANG KAYU GALAM (Melaleuca cajuputi powell), SEKAM PADI (Oryza sativa L ) DAN TEMPURUNG KELAPA (Cocos nucifera)
Get PDFThis research was conducted with time for 4 months which include the conduct of research, data analysis, report preparation. This study aims to make a paste shrimp head juice Windu quality with the addition of flour Galam wood charcoal, ricehusk and coconut shell. While its use is to produce a paste shrimp head juice Windu acceptable and preferred by consumers. This study used an experimental method based on the pattern and made completely randomized design ( CRD ) with four treatments, namely A ( without the addition of charcoal powder ), treatment B (addition of charcoal powder Galam 0.05 %), treatment C ( addition of rice husk flour 0 , 05 % ) and treatment D ( addition of coconut shell charcoal powder 0.05 % ). Each treatment was done 3 times repetition. The parameters tested include Protein LevelsTest, Test Water Content, Content Test Abu, Organoleptic Test is taste, color, aromaand texture. Acceptance or rejection of the hypothesis based on the results of the F test( analysis of variance ) From the results of the testing and analysis of the four treatments for the highest levels of the protein test is treatment D ( 26.60 % ), thelowest moisture content test is in treatment D ( 19 , 28 % ) and lowest ash content testis treatment A (7.77 % ), but among the treatments on ash content was notsignificantly different so that could mean ash content in each treatment did not differ( not significant ), whereas organoleptic test for taste , color , flavor and texturewhich is the highest treatment D is a sense of taste ( 6.89 ), color (7.31 ), flavor(6.48 ) and texture (6.635)
PRODUK UNGGULAN INDUSTRI RUMAH TANGGA BERBASIS PERIKANAN LAUT DI KABUPATEN TANAH LAUT KALIMANTAN SELATAN
Get PDFThis study aims to: (1) identify the types of home industry products based on marine fishery, and (2) to determine marine fishery products that can be developed as regional leading products. Four sub-districts of coastal areas of Tanah Laut regency were chosen purposeful as study locations, namely Kurau, Jorong, Panyipatan and Takisung. Primary data collection was conducted through survey and interview to sample of marine fishery product home industry which was taken by simple random sampling. Selection of marine fisheries home industry superior product using Analytic Hierarchy Process (AHP) technique. The result of analysis showed that the home industries in the coastal area ofTanah Laut Regency is dominated by simple technology with the products produced in the form of traditional products, such as salted fish, fish and shrimp crackers, and “amplang”crackers, dried shrimp, shrimp paste, fish floss. The leading product alternatives of marine fisheries home industries in Tanah Laut regency are determined based on the criteria of raw material availability, raw material quality, value added product, technological mastery level, market opportunity, labor absorption, and current industrial product development condition shows that cracker product selected fish as a product that can be seeded with atotal value of 0.245, the next shrimp crackers and fish/shrimp floss each with a total valueof 0.221 and 0.152
ANALISIS USAHA PENGOLAHAN IKAN TENGGIRI (Scomberomorus commerson) ASIN KERING DI DESA MUARA KINTAP KECAMATAN KINTAP KABUPATEN TANAH LAUT PROVINSI KALIMANTAN SELATAN
Get PDFMuara Kintap village in Kintap District Kabupaten Tanah Laut is a centralarea of salted dried mackerel processing and becoming famous in South Kalimantan. The salted dried mackerel fish produced in Muara Kintap village is better quality compared with the mackerel fish produced in another villages distributed in South Kalimantan. The mackerel fish is directly handled by salted anddried on vessel after caught on sea. This purposes from research are to know benefit,feasibility, sensitivity fluctuation price, variation price, and marketing chanell frombusiness analysis of salted dried mackerel while research method used is census.Salted dried mackerel fish processing is becoming an advantagous business in the Muara Kintap village becaused total revenue is greater than total cost, and wellabove the BEP during and in out of the fishing seasons. Based on the analysis of thefeasibility of the NPV at 13% = 82.088.266 Net BCR 13% = 1,148, and IRR =15,3%, the salted dried mackerel fish processing business is worth to the effort.Likewise when not in season the NPV 13% = 132.237.410, Net BCR 13% =1,277, and IRR = 16,7%. It can be said that the salted dried mackerel fish business is more feasible in out of the season. The results of sensitivity analysis with an increase of 25% diesel and 50% salt for processing is sensitive to the time of the season while at no season is not sensitive to the increase in input prices. The average saleprice fluctuation of salted dried mackerel fish in the village Muara Kintap between atthe season and when out of the season of 48,09%, and variation price the season Rp42.000,00 – Rp 48.000,00 while at no season Rp 64.000,00 – Rp 68.000,00. There are two marketing channels of salted dried mackerel fish in the Muara Kintap inclouding:- Fishermen Collecting - Fishermen-Collecting-Consume
INVENTARISASI ALAT TANGKAP BERDASARKAN KATEGORI STATUS PENANGKAPAN IKAN YANG BERTANGGUNGJAWAB DI PERAIRAN TANAH LAUT
Get PDFFisheries development programs in an effort to improve the well-being should also reflect an effort to preserve its resources . This study aims to determine the status of fishing gear base on category Responsibility Fisheries. The study was conducted in Tanah Laut district. Research carried out by the method of observation and interview based. The data were analyzed descriptively. The results showed that the fishing gears base on responsible category are longline and set gillnet; less responsible category are encircling gillnet, drift gillnet, trammel net, purse seine and beach siene. While the not responsible categories are Skimming net and Mini Trawl. Policy commendations can be done by controlling the amount of fishing gear, fishing area closures and strengthening stakeholder awareness. Thus the management of fishery resources in the context of sustainable development can be implemented
HASIL TANGKAPAN IKAN SELUANG BATANG (RASBORA ARGYROTAENIA BLKR 1850) BERDASARKAN UMUR BULAN (MOON AGE) DI SUNGAI BARITO KALIMANTAN SELATAN
Get PDFThis study aims to obtain scientific data related to the effect of the moon age to R.argyrotaenia fish catches in the river Barito South Kalimantan. The method used in the study is the experimental fishing by fishing operations when the full moon and deadmoon, and to confirm the significance of the effect of different fish catches by using analysis of variance (Anova). The research results showed that the catches at the time ofthe operation in the full moon of 20.2 + 0.8 kg (68% of total catches) while catches in the dead moon of operation time of 9.5 + 0.2 kg (32 % of total catches). Results of Anova analysis showed that the value of F group (12.286) > F group at the level of error 5%(4.60), indicating that different groups have real impact on the amount of fish catches or reject H0. Value of F replications (1.20) < F replications at the level of error 5 % (2.48), indicating that the different treatment did not significantly affect the number of fishcatches or accept H0. The conclusion of this study is the number of fish caught during fishing operations in the full moon more than fishing operations at the time in the deadmoon
PENGARUH MODIFIKASI KABAM (TRAP) TERHADAP HASIL TANGKAPAN IKAN SELUANG (Rasbora sp)
Get PDFThis research aims (1) to find out the difference of the amount of the catch (catch) obtained from the modification of plastics with bamboo Kabam. 2) to find out the effectiveness of both kabam better for use in catching fish seluang (Rasbora sp.). The methods used are Random Design Group with 2 treatments, namely treatments A: 10 units Kabam plastic and treatment B: 10 units Kabam bamboo. Of research results obtained in (1) the modification of the Kabam (Trap) that can distinguish the amount of the catch (catch) are obtained, (2) capture tool kabam bamboo can generate the average number offish and bigger fish weight compared with capture tool kabam plastic, so that it is more effective for the bamboos kabam catch fish seluang (Rasbora sp)
KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH
Get PDFThe study aims to determine the chemical and sensory quality of soy sauce madefrom conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of theenzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) theaddition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water andash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conchsauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermentedfor 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water;ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce)