Jurnal Perikanan dan Kelautan
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The Utilization Pattern of Capture Fisheries in the Limited Utilization Zone of the Gili Matra Marine Protected Area in West Nusa Tenggara Province
Get PDFlocation for capture fisheries activities. However, the management has not yet assessed the area's utilization for capture fisheries activities, necessitating research on the utilization pattern of capture fisheries in the Gili Matra conservation area. This research aims to identify the types of fishing gear used and analyze the size of the dominant fish caught in the Gili Matra marine protected area. This research was conducted from February to April 2024. Data were collected through interviews with respondents and by measuring the length of the fish. The respondents in this study were groups of fishermen who caught fish within the limited utilization zone, selected using the accidental sampling method. The number of fish samples measured in this study was 30 individuals for each fish species. The fish species measured were the dominant species caught in the Gili Matra marine protected area. The data were analyzed using descriptive analysis and length frequency analysis. The study results showed fishermen use bottom handlines, gillnets, and spearguns to catch fish within the limited utilization zone in the Gili Matra marine protected area. The dominant fish species caught in the area were Lutjanus gibbus, Siganus virgatus, and Parepeneus indicus. Almost all of these fish species had capture sizes larger than the length at first maturity
Analisis kandungan protein opak singkong dengan formulasi konsentrat protein ikan mujair dalam upaya pencegahan stunting
Get PDFStunting sangat umum terjadi di Indonesia, perlu dilakukan pencegahan stunting dengan makanan kaya protein dan makanan bersumber energi misalnya hasil konsetrat protein dari ikan mujair dan singkong. Kedua jeni sumber pangan tersebut sama-sama mempunyai nutrisi yang baik. Penelitian ini bertujuan untuk menganalisis salah satu kandungan gizi makro yakni protein pada opak singkong dengan formulasi tepung konsentrat protein ikan mujair. Penelitian dilakukan dalam dua tahapan. Tahap pertama penentuan formulasi opak singkong dengan tambahan tepung konsentrat protein ikan mujair dan tahap kedua analisis kandungan gizi pada opak singkong yang diperkaya konsentrat protein ikan mujair. Analisis kadar air memperoleh nilai A(6,43%), B(5,86%), C(7,18%), D(6,95%), E(5,67%), kadar abu memperoleh nilai A(6,43), B(5,86) C(7,18), D(6,95), E(5,67), kandungan gizi lemak memperoleh nilai A(29,17%), B(24,58%), C(23,89%), D(22,18%), dan E(17,99%) dan Hasil analisis kandungan gizi protein opak singkong dengan formulasi konsentrat protein ikan mujair yang diperoleh A(3,09 %), B(5,18%), C(6,77 %), D(8,86 %), dan E(10,02%). Semakin tinggi variasi persentasi penambahan tepung konsentrat protein ikan mujair semakin tinggi kandungan gizi protein opak singkong yang dihasilkan
Adding Coffee to Reduce the Typical Flavor of Fish in Hawaiian Ladyfish Skin Gelatin Marshmallows
Get PDFGelatin is one of the ingredients in making marshmallows. The gelatin on the market comes from cows and pigs, so its halal is still doubtful, and these animals can be infected with diseases that are dangerous for consumers. An alternative source to overcome this problem is gelatin, which comes from the skin of hawaiian ladyfish. The use of hawaiian ladyfish skin gelatin in marshmallows still produces the typical flavor of fish, therefore in this research the addition of coffee was carried out to reduce the typical flavor of fish in marshmallows because coffee has volatile compounds and caffeine which can produce a distinctive aroma and taste in coffee. The aim of this research was to determine the best coffee concentration for reducing the typical flavor of fish in hawaiian ladyfish skin gelatin marshmallows. This research was conducted in July–September 2023. This research used a completely randomized design (CRD) with two replications and one treatment factor, namely coffee concentration (0%, 5%, 10%, 15%). This research consists of three stages, namely making gelatin, brewing coffee, and making marshmallows. The results of this study indicate that 10% coffee concentration is the best treatment for hawaiian ladyfish skin gelatin marshmallows with a water content of 23.68%, ash content of 0.65%, reduced sugar content of 20.19%, and TPC of 2.95 x 10¹ colonies/g. The results of the hedonic test showed that the panelists gave an average rating of "like" for the smell, taste, and texture, and "somewhat liked" the appearance of the marshmallow
Coastal Communities Perception through Stunfish (Stunting Prevention through Fish Divercification) In Stunting Prevention Efforts
Get PDFThis study aims to analyze the perception of coastal communities through STUNFISH (Stunting Prevention through Fish Divercification) in an effort to prevent stunting. This study is a survey research using a quantitative descriptive approach using questionnaire aids. The research was conducted in the coastal area of Sangkarrang District on Barang Lompo Island, Barang Caddi Island, and Kodingareng Lompo Island. The sampling method used the slovin formula in three conditions of coastal communities, namely toddler mothers, pregnant women, and breastfeeding mothers. The population in this study was 1,185 from three conditions of coastal communities and the number of samples was 201 respondents obtained from the calculation of the slovin formula with the number of mothers under five as many as 89 respondents, pregnant women as many as 74 respondents, and breastfeeding mothers as many as 38 respondents. The data analysis used in the social study used Likert scale analysis with four measurement scales on the perception of coastal communities. The results showed that the perception of the level of knowledge of parents in the breastfeeding mother group had the highest presentation on the indicator of lack of knowledge at 59.46%. The perception of obstacles to stunting prevention in coastal communities in the condition of Mrs. Ballita has a poor percentage of 42.70% indicators. The perception of the level of knowledge of fishery products in the group of mothers under five had the highest percentage level in mothers under five, namely 59.55% on the indicator of knowing very well. Finally, the perception of the role of processed fishery products in stunting prevention in coastal communities was the highest percentage of 66.22% in the condition of breastfeeding mothers who thought it was very good. : Diversification, Coastal Communities, Perception, Likert Scale, STUNFIS
Sus Kering Yang Diperkaya Kalsium Tepung Tulang Ikan Bandeng dan Serat Bubur Rumput Laut Euchuema cottonii
Get PDFTarakan memiliki sumberdaya perikanan budidaya yang potensial berupa ikan bandeng dan rumput laut. Kandungan kalsium dari tepung tulang ikan bandeng dan kandungan serat dari bubur rumput laut jenis E Cottonii dapat dijadikan peluang untuk menciptakan inovasi produk pangan yang disukai sekaligus memiliki nilai gizi yang tinggi. Sus kering merupakan salah satu produk pangan kekinian yang cukup diminati semua kalangan. Sus kering dapat diperkaya dengan kalsium dari tepung tulang ikan bandeng dan serat dari bubur rumput laut jenis E. cottonii untuk meningkatkan nilai gizinya. Tujuan dari penelitian ini adalah untuk menciptakan inovasi produk bergizi tinggi yang siap diproduksi dan dipasarkan. Penelitian dilakukan dalam dua tahapan. Tahap pertama adalah penepungan tulang ikan bandeng, pembuatan bubur rumput laut E. cottonii, dan pembuatan produk sus kering. Tahap kedua meliputi uji penerimaan dan nilai gizi. Uji kandungan gizi didapatkan nilai protein 12,57%, lemak total 16%, mineral total 1,4%, karbohidrat 60,33% dan air 9,7%. Uji penerimaan menunjukkan variable aroma, rasa, tekstur dan keseluruhan memperlihatkan nilai tertinggi adalah suka dan untuk warna nilai tertinggi adalah netral. Penambahan tepung tulang ikan bandeng dan bubur rumput laut dapat meningkatkan kandungan gizi dan produk dapat diterima
ANALISIS SPASIAL PERUBAHAN MANGROVE DI WILAYAH PESISIR KABUPATEN GRESIK PROVINSI JAWA TIMUR
Get PDFMangrove is a coastal ecosystem that plays a very important role in the balance of the coastal environment. The existence of mangroves is very beneficial for the ecology, social and economy of coastal areas. So that the preservation of mangrove areas is very important to do.This study aims to map the changes in mangroves that occur in the coastal area of Gresik Regency, East Java Province.The method in the study uses a spatial approach with remote sensing technology, the distribution and area of mangroves were obtained from Landsat satellite imagery in 2000, 2010 and 2023. Validation was carried out by field ground checks, in addition, analysis to determine the type of vegetation was carried out using the transect line technique. The results of the study showed that in general in the period from 2000 to 2023 mangroves in the coastal area of Gresik Regency increased, in 2000 it had an area of 1529.16 ha, and in 2010 it increased to 1175.77 ha, and in 2023 mangroves in Gresik Regency in general increased again to 2784.45 ha. In the period 2000-2010 mangroves in several sub-districts experienced a decline, but in the period 2010-203 mangroves mostly experienced an increase, except in Kebomas Sub-district which experienced a decline. This happened because of the increasing number of mangrove rehabilitation activities carried out by the government and local communities and the large sedimentation from the Bengawan Solo River. The mangrove decline factor that occurred in the Kebomas Sub-district area occurred because of the large conversion of mangrove land into other uses, such as for housing, fish ponds and industry
ANALISIS MUTU DAN KEAMANAN PANGAN DAGING IKAN MUJAIR SEBAGAI BAHAN BAKU PEMBUATAN SNACK STIK
Get PDFIkan diketahui memiliki kadar protein yang tinggi maka ikan baik untuk dijadikan sebagai bahan fortifikasi pada pangan, selain itu ikan juga mengandung air yang sangat tinggi sehingga mudah mengalami pembusukan yang disebabkan oleh bakteri. Tujuan dari penelitian ini untuk menganalisis mutu dan keamanan pangan daging ikan mujair sebagai bahan baku pembuatan snack stik. Sampel pada penelitian ini diperoleh dari tiga daerah di Sulawesi Selatan yaitu daerah Kabupaten Pangkajene, Kabupaten Wajo dan Kota Palopo. Analisis deskriptif digunakan pada penelitian ini berdasarkan lokasi pengambilan sampel. Hasil uji proksimat menunjukkan dari ke tiga lokasi pengambilan sampel daging ikan segar pada penelitian ini yaitu berturt-turut protein 25,76-25,32%, lemak 1,21-1,25%, serat kasar 1,17-1,13%, BETN 0,02, abu 0,58-0,51%, air 79,56-80,21% dan hasil uji mikrobiologi menunjukkan dari ketiga lokasi pengambilan sampel daging ikan segar pada penelitian ini yaitu berturut-turut ALT 1,2x104 - 1,3x104, Escherichia coliI dan Vibrio parahaemolyticus semuanya berjumlah <3 APM/g. Dapat disimpulkan bahwa semua sampel pada penelitian ini layak sebagai bahan baku pangan khususnya pembuatan snack stik karena tidak melenihi batas standar mutu yang di tetapkan di Indonesia (SNI)
Deskripsi kelas kropyokan ikan koki (Carassius auratus) oranda yang diproduksi oleh pembudidaya ikan dari daerah Tulungagung
Get PDFIkan koki oranda kropyokan bernilai penting bagi agribisnis perikanan ikan hias koki, namun sejauh pengetahuan penulis hingga saat ini informasi ilmiah mengenai ikan koki jenis oranda kropyokan sangat minim. Penelitian ini bertujuan untuk mendeskripsikan karakteristik ikan koki oranda kropyokan dan menganalisis biometrik ikan koki oranda kropyokan dari tiga pembudidaya berbeda di Tulungagung. Penelitian ini menggunakan metode deskriptif untuk menggambarkan ikan kropyokan sebagai objek kajian riset dan tiga pembudidaya, pada setiap pembudidaya ikan diambil 20 ekor sampel ikan. Penentuan ikan sampel secara acak. Data yang dikumpulkan sifat morfometrik dan meristik (Habbeb, 2022), faktor kondisi, dan distribusi frekuensi panjang. Hasil penelitian analisis biometrik didapatkan standar baku ikan koki oranda kropyokan dari sifat morfometrik antara lain standard length, body width, body depth, head length, head depth, eye orbital diameter, prepectoral fin length, prepelvic fin length. Untuk sifat meristik berdasarkan Scale of lateral line, Dorsal fin branched rays, Pectoral fin branched rays, Pelvic fin branched rays. Nilai faktor kondisi di bawah nilai 3, dikatakan bahwa pertumbuhan panjang lebih dominan daripada pertumbuhan berat. Sedangkan diketahui bahwa di level pembudidaya ikan koki oranda kropyokan umumnya menjual hasil ikannya pada ukuran panjang ± 45mm. Hasil dari morfometrik terhadap SL menunjukan ikan koki oranda kropyokan tidak berbeda nyata dari ikan koki oranda standard terdahul
Ekstraksi Konsentrat Protein Ikan Gabus (Channa Striata) Dengan Bahan Pengekstrak Aseton
Get PDFSnakehead has been reported to have high protein content and economic value. This study aims to determine: (1) nutritional content (proximate) fresh snakehead, (2) the results of snakehead fish protein concentrate, (3) nutritional content of snakehead fish protein concentrate, and (4) total amino acid content of fish protein concentrate snakehead. Research in five steps experiment: (1) preparation of fresh snakehead fish meat, (2) analysis of nutritional content (proximate) snakehead fish meat, (3) analysis of the results of snakehead fish protein concentrate, (4) analysis of nutrient content (proximate) concentrate snakehead fish protein, and (5) analysis of the total amino acid content of snakehead fish protein concentrate. The current study reported that the nutritional content (proximate) of fresh meat snakehead fish was 75.52% water (bb): 77.69% protein (bk); 4.18% fat (bk), 14.77% ash (bk), and 3.36% carbohydrate (bk). The average yield produced in the manufacture of snakehead fish protein concentrate was 69.87%. While the nutritional content (proximate) snakehead fish protein concentrate is 8.97% water, 66.07% protein, 0.89% fat; 11.53% ash, and 12.54% carbohydrates. The highest levels of amino acids in snakehead fish protein concentrate were lysine (6,12%) and tryptopan (5,89
EKSPLORASI LIMBAH ORGANIK DAN PENGOLAHANNYA SEBAGAI BAHAN PAKAN IKAN
Get PDFOrganic waste production is currently very abundant, but its handling is still a significant problem, especially related to environmental pollution. One of the innovations that can be applied to overcome this problem is the manufacture of alternative feeds from various kinds of organic waste. Organic waste has great potential to be utilized as fish feed, which can reduce dependence on commercial feed. The use of various types of organic wastes as raw materials for fish farm feed can not only save production costs, but also help reduce the volume of organic waste, which in turn supports better environmental management. Some of the local feed raw materials that have potential as alternative feeds come from human food waste and agricultural industries. Artificial feeding in intensive fish farming is necessary to support optimal fish growth. However, the use of artificial feed or pellets tends to incur relatively high costs. Therefore, alternative raw materials are needed as a solution to reduce feed costs