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Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
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Articles 65 Documents
Search results for , issue " Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015" : 65 Documents clear
TECHNIQUE DESIGN OF SPORT FISHING IN WATERS OF TOBA LAKE Siregar, Dedy Leonardi; Hutauruk, Ronald Mangasi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis research was conducted in Countryside of Haranggaol, District of Sondi Raya, Sub-Province of Simalungun, Province of North Sumatera. It was April 2013 until September 2013. The objective of the research is to obtain the prinipal dimension of the new sport fishing in territorial water of Toba Lake. The methods to obtain such principal dimention is comparison ship methods by finding it about 6% above and below measure of owner requitment. The numbet of the comparison ship is 11. After analyzing by technique analyzes, it’s results for optmize vessel as LPP 7,5 m; B 3 m; H 1,2 m; T 1 m and total passenger 6-10 teps of especial size measure of optimasi is length 7,5m, wide 3m, high 1,2m, loaded 1m and amount of passenger counted 6 people. Desain general arrangement is provided in this research.Keyword: Sport of Fishing, Territorial Water of Lake of Toba, general arrangement.
THE EFFECT OF DIFFERENT CONCENTRATION OF PAPAYA SAP FLOUR FOR QUALITY CHARACTERISTIC OF SNAKE HEAD (Channa striata) FISH SAUCE Prastari, Cindytia; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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This research was purposed to determine effect of papaya sap flour addition withdifferent concentration as catalyst to snake head (Channa striata) fish sauce fermentation. Flourof papaya sap as catalyst was containing the papain enzym components that could used to sneakhead (Channa striata) fish fermentation. The concentration of papaya sap flour was used in thisresearch was 2.5%, 5% and 7.5%. The result was dominated with protein content 59.53 (%bk).The best concentration of papaya sap flour for snake head fish sauce was 7.5% with hydrolysisvolume 81.33ml and protein amount 88.80 (%bk). Total oganoleptic value fish sauce whichmade with 2.5% concentration papaya sap flour was most favorable by consumer acceptancewith value of color 4.52, taste 5.32,textur 5.30, and odor 3.34.Keywords: Fermentation, Snake head (Channa striata), Papaya sap flour, Fish sauces
GROWTH PRAWNS (Macrobrachium rosenbergii De Man) WITH DIFFERENT WIDE SHELTER Agustina, Riri; Tang, Usman M.
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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The research was conducted for 30 days from september to october 2014 which was held at the Great Hall of Freshwater Aquaculture Sukabumi, West Java Province. The purpose of this study was to determine the growth rate and survival rate of prawns (Macrobrachium rosenbergi De Man) with extensive shelter different method used is the experimental method with completely randomized design (CRD) of the factor with 3 levels of treatment. Ie P1 spacious shelter 30% of the area of the container, broad P2 shelter 60% of the total container broad P3 shelter 90% .of the vast container.Best results showed that the spacious shelter of 90% growth in absolute weight (4.48 grams), the growth of the absolute length (4.11 cm), daily weight growth rate (2.40%), survival (97%) higher in comparison with treatment spacious shelter 60% and 30%. each. Water quality parameters are recorded as temperature 24-26º C, 7.45 to 8.83 pH, and dissolved oxygen between (7.7 to 8.17 ppm).Keywords: Prawns, spacious shelter , tokolan, growth
Fortification of freshwater mussels flour in bakpao wrap processing Hayati, Mardiah; Sari, N Ira
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This study was conducted to determine the effect of fortification freshwater mussels.The method used in this study was experimental method, namely the production of bakpaowrap with fortification of different freshwater mussels flour 0; 5%; 10%; and 15%, 20%.Observations were organoleptic (appearance, taste, aroma, texture) and proximate analysis(moisture, protein, fat, ash, carbohydrates). The results showed that treatment B1 (5%addition of freshwater mussels flour) was the best treatment for organoleptic parameterswith consumer acceptance rate 93.8% with 4.75% criteria likes and dislikes. With a watercontent of 31.59 value, protein 21:21, ash 2:54, fat 5.89, carbohydrates 38.77.Keywords: freshwater mussels, freshwater mussels flour, bakpao wrap
IMPACT OF THE BUSINESS ESTABLISHMENT OF PT. SURI TANI PEMUKA TO THE SOCIAL ECONOMIC OF FISHERMEN COMMUNITIES IN DOLOK PARDAMEAN SUBDISTRICT SIMALUNGUN REGENCY NORTH SUMATERA PROVINCE. Samosir, Edward G.P.; Hamid, Hamdi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research was conducted on January, 2 to 7, 2015 in the Village Tigaras Dolok Pardamean Subdistrict Simalungun Regency North Sumatera Province. The research objective was to determined the social and economic conditions of fishermen communities before and after the company PT. SURI TANI PEMUKA and the impact on the community and the area around the company establishment. Fisheries sector development PT. SURI TANI PEMUKA as part of process of local development in promoting economic growth has brought changes to the lives of the people. The changes include the impact of the company’s development of fisheries towards socio economic and environment in the area of companies especially on the fishermen.The impact of development of company PT. SURI TANI PEMUKA to the social and economic aspects, include livelihoods in fisheries and agriculture sector change to industry and trade. Other impacts to opening job opportunity for local people and migrant communities. Impact on communities in the area can lead to new businesses and increasing population to the area of the company.Keywords : business, socio – economic conditions, environmental
THE MANUFACTURE OF LACTIC ACID BACTERIA GROWTH CURVE IN THE ISOLATION OF KEMBUNG (Rastrelliger sp) PEDA Sharah, Annisa; Karnila, Rahman
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research aims to study and obtain a growth curve of lactic acid bacteria (LAB)which were isolate from kembung (Rastrelliger sp.) peda. The research method useddescriptive that was to do data analysis and presented in the form of bacterial growth curve.The analysis parameters were density, pH and total plate count (TPC). Isolate 15 was anisolate that have the biggest clear zone observed on the selection using GYP + CaCO3medium. The parameters used to determine the growth curve of BAL was Optical Densitytest, pH, Total Plate Count (TPC). Isolate 15 had 4 phases of growth. Adaptation phaseoccured at the time of 0-3 hours, logarithmic phase was a phase that was appropriate phase totook a culture of BAL as a starter occurred at a time 3 to 4 hours with a 0.867 A OD values,the number of cells 1,9x109 cfu / ml, and the pH value 5 , 1. Stationary phase occured in 4-5hours. Death phase occurred during the 5-8 hours it was intend for continuous decrease inthe number of bacterial cells with the smallest value that is 0,9x106 cfu/ml.Keywords: growth curve, Lactic Acid Bacteria, Kembung (Rastrelliger sp.) peda
EFFECT OF WHITE OYSTER MUSHROOM (Pleurotus ostreatus) ON CONSUMER ACCEPTANCE OF DRY SMALL SHRIMP (Acetes erythraeus) NUGGET PRODUCTS Pebri, Arlika; Sukmiwati, Mery
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research aimed to determine the effect of white oyster mushroom onconsumer acceptance of shrimp nugget products. Dry shrimp used 400g weight byeach addition of different oyster mushroom consists of 4 levels ware, 0% (N0),25% (N1), 50% (N2), and 75% (N3) from the weight of dry small shrimp. Theresults showed that organoleptic test on prefered was N2 (200g). Based onproximate analysis of dry shrimp nugget with 200g (N2) white oyster mushroomaddition were significantly influence on water content (29.72%), ash (36.66%),protein content (19.06%), and crude fiber content (2.38%).Keyword :: White oyster mushroom, dry small shrimp nugget, crude fiber content
Physical, Chemical Parameters and Saphrobic Coefficients (X) as Determinants of Water Quality in the Senapelan River, Pekanbaru Ramlah, Siti; Fajri, Nur El
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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Senapelan River is one of the polluted river in Pekanbaru. The pollutants in this river are originated from domestic activities, tofu industries and palm oil plantation. To understand the water quality in general, a research was conducted from January to February 2015. This research aims to determine the water quality of the river based on physical, chemical and saphrobic coefficient parameters. There were three stations, 3 sampling points/ station. Water samples were taken 3 times/ week. Water quality parameters measured were temperature, turbidity, brightness, current speed, total suspended solid, depths, pH, DO, BOD5, nitrate, phosphate and types of plankton present. Results shown that there were 7 classes of plankton present, namely Cyanophyceae (4 species), Chlorophyceae (9 species), Bacillarophyceae (1 species), Xantophyceae (1 species), Euglenophyceae (8 species), Rotifers (1 species) and Ciliate (3 species). Water quality parameters are as follows : Temperature 27-280C, turbidity 20.67-50 NTU, brightness 8-11.67 cm, current speed 3.19-7.36 cm/s, TSS 5.67-15 mg/L, depths 17-138 cm, pH 6-7, dissolved oxygen 2.3-5.23 mg/L, BOD5 4.8-12.37 mg/L, nitrate 0.11-0.89 mg/L and phosphate 1.47-2 mg/L. The value of WQI-NSF index of the Senapelan River was 24-31, indicates that this river is badly polluted. The Saphrobic Coefficient shown that the saphrobic phase of the river is is α/β- mesosaphrobic to α- mesosaphrobic, indicates that the pollution level of the river is medium to heavy polluted.Keywords : Senapelan River, Water Quality, Saphrobic Coefficient
BUSINESSES PRODUCING TERASI IN THE VILLAGE WEEK CHART ASAHAN TANJUNG BALAI KABUPATEN ASAHAN NORTH SUMATRA PROVINCE Dalimunte, Suci Adha; Ramli, Muhammad
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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Research businesses producing terasi in the village week chart AsahanTanjung Balai Kabupaten Asahan North Sumatra Province , carried out in october2014 .The aim is to know the state of businesses producing terasi , large investmentand to know business profitability. Methods used which is a method with thedetermination of survey respondents were in census .Shrimp production terasi rebon produced by businessmen in a month on alarge scale reached 62920 kg and to a small scale reached 13000 kg with a totalinvestment on a large scale fund of Rp .1.743.600.000 - and to a small scale a totalinvestment amounting to Rp .460.800.000 . Based on business profitability obtainedvalue rcr a large scale namely 1.12 while a small scale that is 1,120 amp 960 rr alarge scale namely 0,114 while 0,414 a small scale amp 960 cr a large scale namely0,128 while 0,707 a small scale roi a large scale namely 2.05 and small slaka 584.Seen from the level of investment roi very low that is implanted moreover on alarge scale less efficient because of the large investment for operation arrest largerthan a small scale.Keywords : Terasi, Production, Businesses.
QUALITY ASSESSMENT Of FRESH CARP (Osphronemus gouramy) WITH SOAKING CHITOSAN LIQUID Syafni, Diana
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
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This research was conducted the concentration of chitosan in maintaining thequality of fresh carp (Osprhonemus gouramy). The method used in this study was theexperimental method, by soaking fresh carp in a chitosan liquid 0%; 1%; 2% and 3%.Fresh carp observed to organoleptic includes eyes specification, gills, slime, meat(color and appearance), smell and texture; total plate count and total volatile base.Theresults showed the concentration of chitosan liquid could maintain the freshness ofthe fish. Treatment of 3% chitosan liquid was the best treatment. 3% chitosan liquidcould maintain the freshness of carp during to 16 hours with the value of parameterseye of 7.05; gill of 7,05); slime of 7.05; odor of 7.48; texture of 7.13; meat of 7.12; atotal of bacterial colonies of 1.99x105 colony/g; total volatile bases of 21.07 mg / 100g and pH of 5.78.Keywords: carp (Osprhonemus gouramy), chitosan, quality fresh fish