cover
Contact Name
Didit K. Dewanto
Contact Email
didit@stplpalu.ac.id
Phone
+6281340242478
Journal Mail Official
didit@stplpalu.ac.id
Editorial Address
Sekolah Tinggi Perikanan dan Kelautan (STPL Palu) Jl. Soekarno Hatta Km. 6 (Kampus Madani) Kota Palu, Sulawesi Tengah
Location
Kota palu,
Sulawesi tengah
INDONESIA
KAUDERNI
ISSN : -     EISSN : 25410571     DOI : -
Jurnal "KAUDERNI : Journal of Fisheries, Marine and Aquatic Science" memuat penulisan ilmiah orisinal serta review terhadap publikasi yang relevan. Jurnal ini membahas hal-hal yang berkaitan dengan semua aspek bidang perikanan serta sumberdaya ikan dan lingkungan akuatik (laut, tawar dan payau). Diutamakan tulisan yang berorientasi pada paradigma pembangunan lestari, pemanfaatan berkelanjutan dan pengelolaan lestari sumberdaya ikan berserta lingkungannya.
Articles 16 Documents
COVER DAN DAFTAR ISI (VOLUME 1, NOMOR 1, 2016) Editor, Cover, Daftar Isi,
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Jurnal "KAUDERNI : Journal of Fisheries, Marine and Aquatic Science" memuat penulisan ilmiah orisinal serta review terhadap publikasi yang relevan. Jurnal ini membahas hal-hal yang berkaitan dengan semua aspek bidang perikanan serta sumberdaya ikan dan lingkungan akuatik (laut, tawar dan payau). Diutamakan tulisan yang berorientasi pada paradigma pembangunan lestari, pemanfaatan berkelanjutan dan pengelolaan lestari sumberdaya ikan berserta lingkungannya. ISSN 2541-0571
COVER DAN DAFTAR ISI (VOLUME 2, NOMOR 1, 2020) Editor, Cover, Daftar Isi,
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Jurnal "KAUDERNI : Journal of Fisheries, Marine and Aquatic Science" memuat penulisan ilmiah orisinal serta review terhadap publikasi yang relevan. Jurnal ini membahas hal-hal yang berkaitan dengan semua aspek bidang perikanan serta sumberdaya ikan dan lingkungan akuatik (laut, tawar dan payau). Diutamakan tulisan yang berorientasi pada paradigma pembangunan lestari, pemanfaatan berkelanjutan dan pengelolaan lestari sumberdaya ikan berserta lingkungannya. ISSN 2541-0571
PENGARUH PENAMBAHAN SARI BUAH MANGGA (MANGIFERA INDICA) TERHADAP PEMBUATAN SIRUP BUAH MANGROVE PEDADA (SONNERATIA CASEOLARIS) Novitasari, Maya; Nurfadilah, Nurfadilah
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Syrup is a kind of drink in the form of a thick solution with diverse flavors that are not directly drunk but must be diluted first. Dilution is needed because the sugar content in syrup is high, which is between 55% - 65%. The making of syrup can be added with coloring and citric acid to add color and flavor. The purpose of this study was to determine the panelists' acceptance of the manufacture of syrup using raw materials of mangrove fruit. While the benefits of this study researchers are expected to improve their knowledge and skills in processing Mangrove Pedada Fruit (Sonneratia caseolaris) so that they are able to develop the science and technology of processing Mangrove Pedada Fruit (Sonneratia caseolaris) in Central Sulawesi. This research will be carried out in December 2019, at the Applied Marine Products Processing Technology Laboratory, Palu Polytechnic. This study uses RAK (Randomized Block Design) with 3X organploptic test replications, the treatment applied is the addition of mango juice in the production of mangrove fruit syrup (Sonneratia caseolaris) consisting of 5 treatments, each Mangrove juice 0 ml, 150 ml, 175 ml, 200 ml and 250 ml. What was observed was organoleptic which included thickness, color, taste and aroma. Pedada Mangrove Syrup (Sonneratia caseolaris) with the addition of Mango juice (Mangifera indica) is best obtained in the treatment of p1 with an orange color, aroma, taste and thickness that resembles juice in general. Further research needs to be done about the shelf life of Pedada Mangrove Fruit Syrup (Sonneratia caseolaris) with the addition of different Mango Juice (Mangifera indica).
PENAMBAHAN TEPUNG TEMULAWAK (CURCUMA XANTHORHIZA ROXB) PADA PAKAN TERHADAP PERTUMBUHAN IKAN MAS KOI (CYPRINUS CARPIO) Monoarfa, Viny Desiyanti; Mansyur, Kasim; Tis?in, Musayyadah; Ndobe, Samliok
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Penggunaan bahan tambahan pada pakan ikan yang dibudidaya bertujuan untuk melengkapi kebutuhan ikan, terutama secara fungsional, dan mengoptimalkan pertumbuhan dan sintasan ikan tersebut. Salah satu bahan tambahan yang relatif murah dan mudah didapatkan adalah temulawak (Curcuma xanthorhiza Roxb). Temulawak adalah salah satu bahan nabati yang dilaporkan mampu meningkatkan pertumbuhan dan sintasan ikan, sekaligus sebagai imunostimulan. Tujuan penelitian adalah untuk mengetahui pertumbuhan dan sintasan benih ikan mas koi dengan penambahan tepung temulawak dalam dosis berbeda pada pakan komersil. Penelitian dilakukan secara eksperimen dengan 4 perlakuan dan 5 ulangan: A (pakan komersil tanpa penambahan temulawak), B (pakan komersil +2,5% tepung temulawak), C (pakan komersil +5% tepungtemulawak, dan D (pakan komersil +7,5% tepung temulawak). Hasil penelitian menunjukkan bahwa perlakuan tidak berpengaruh nayta terhadap sintasan dan penggunaan pakan komersil dengan penambahan 5% tepung temulawak (perlakuan C) memberikan pertumbuhan terbaik pada benih ikan mas.
MUTU KIMIA TERIPANG HITAM (HOLOTHURIA VACABUNDA) ASAP PADA BERBAGAI LARUTAN KOSENTRASI GARAM Finarti, Finarti; Aristawati, Anita Treisya; Renol, Renol; Nirtayanti, Nirtayanti
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Pengasapan adalah salah satu cara memasak, memberi aroma, atau proses pengawetanmakanan, terutama daging, ikandan hasil laut lainnya. Makanan diasapi dengan panas dan asap yang dihasilkan dari pembakaran kayu, dan tidak disimpandekat dengan api agar tidak terpanggang atau terbakar.Penelitian ini bertujuan untuk mengetahui mutu kimia teripang hitamasap dengan berbagai konsentrasi larutan garam yang berbeda. Sedangkan manfaat penelitian ini diharapkan dapat memberikan informasi ilmiah tentang analisa mutu kimia teripangsetelah pengasapan yang mendapat perlakuan garam yang berbeda.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4perlakuan. Sebagai perlakuan adalah berbagai konsentrasi larutan garam dengan level TA1 (5%), TA2(10%), TA3(15%), dan TA4(20%) dan pengulangan sebanyak 4kali sehingga jumlah satuan percobaan sebanyak 16 unit percobaan. kadar air teripang hitam pada kosentrasi garam yang berbeda berkisar antara 9.44 ? 12.09%. Kadar air teripang hitam pada kosentrasi garam yang berbeda dengan perlakuan 5% (TA1) sebesar 12.09% merupakan kadar air yang tertinggi yang diperoleh dalam penelitian ini. Sedangkan kadar air yang terendahnya pada kosentrasi garam 20% (TA4) sebesar 9.44%.kadar abu tertinggi diperoleh pada kosentrasi garam 20% (TA4) sebesar 25.15% serta terendah diperoleh pada kosentrasi 5% (TA1) sebesar 21.83%.kadar protein teripang hitam  berkisar antara 7.51 ? 8.78%. Kadar protein teripang hitam pada kosentrasi garam 20% (TA4) sebesar 8.78% merupakan kadar protein tertinggi yang diperoleh dalam penelitian ini. Sedangkan kadar protein yang terendah diperoleh darikosentrasi garam 5% (TA1) sebesar 7.51%.
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT EUCHEUMA COTTONII TERHADAP PEMBUATAN MASKER WAJAH Maruka, Safriyanto S; Nurfadilah, Nurfadilah
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Face masks are cosmetics that used to brighten facial skin and protect against free radical damage while maintaining skin's youthfulness. Eucheuma cottonii seaweed is a seaweed that has useful content for the skin, including high antioxidant content, and could use as an essential ingredient in facial masks. The aim of this study to determine the effect of different ratios of seaweed addition to pH, time of drying, and organoleptic preparation, while the benefits of this research were as information material about the use of Eucheuma cottonii seaweed as a natural mask and IPTEK contribution to Central Sulawesi. The research carried out in August 2017 at the Basic Laboratory and the Laboratory of Applied Marine Products Processing Technology, Palu Polytechnic. This research used Randomized Group Desig for Organoleptic and Completely Randomized Design for pH and drying time, with 5 treatments each repeated 3 times, so there are 15 experimental units. The pH value of Eucheuma cottonii seaweed facial masks on each treatment showed that there was no significant difference in the pH value of 7.2 for each treatment. In contrast, for the dried treatment was the best, A5 treatment with a drying time of 20.6 minutes. The quality of Eucheuma cottonii seaweed based on each treatment that was by the applied standards, so the best concentration was on A5 treatment. The pH value, drying time, and organoleptic preparations in this study generally meet the quality standards of masks set by the Indonesian National Standards and supported by existing research results.
POTENTIAL MARINE-DERIVED FUNGI ISOLATED FROM SPONGE IN PRODUCE NEW AND BENEFICIAL COMPOUNDS Tanod, Wendy Alexander; Muliadin, Muliadin; Adel, Yeldi S; Dewanto, Didit Kustantio
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Marine organisms are a source of natural products and produce compounds with a molecular structure that is unique and useful. Thousands of new compounds have biological activitity for anticancer, antiviral, and antimicrobial. This compounds isolated from various marine organism, including from marine-derived fungi. Investigation of chemical compounds from marine-derived fungi isolated from sponge has increased steadily, indicating the important role of marine-derived fungi in the discovery of drug compounds. The sponge has produced various kinds of fungi, which have reported to provide a variety of pharmacologically active metabolites and structurally diverse. Study literature showed that many fungal genera isolated from the marine sponge dominated the genus Acremonium, Aspergillus, Penicillium, Phoma, and Fusarium. The high proportion of genera and new compounds showed that the fungi isolated from the sponge could develop.
MUTU KIMIA DAN ORGANOLEPTIK ABON IKAN TONGKOL (EUTHYNNUS AFFINIS) PADA BERBAGAI LAMA PENGGORENGAN Renol, Renol; Finarti, Finarti
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 2 No 1 (2020)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

Abon ikan adalah suatu olahan daging ikan yang dibuat menjadi produk melalui proses kombinasi penggilingan, penggorengan, pengeringan, dengan cara menggoreng serta penambahan bahan penyedap. Penggorengan merupakan suatu proses pemanasan bahan pangan menggunakan medium minyak goreng sebagai pengantar panas.  Tujuan penelitian untuk mengetahui mutu kimia (Kadar lemak, Kadar Air dan Kadar Abu) dan mutu organoleptik abon ikan tongkol dari berbagai lama penggorengan. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan dan ulangan sehingga terdapat 4x4 = 16 unit percobaan. Adapun perlakuan yang dicobakan yaitu: L1 = lama penggorengan 30 menit, L2 = lama penggorengan 35 menit, L3 = lama penggorengan 40 menit, L4 = lama penggorengan 45 menit. Hasil penelitian menunjukan perlakuan perbedaan lama penggorengan yang berpengaruh sangat nyata (p<0,01) terhadap kadar air, lemak dan kadar abu, serta sifat sensorik kenampakan, aroma, rasa dan bau abon ikan tongkol. Hasil uji BNJ menunjukan untuk kadar lemak pada perlakuan 30 menit (17, 27%) lebih baik dibandingkan pada perlakuan 35 menit (21,64%), 40 menit (25,29%) dan 45 menit (26,60%), kadar air diperoleh 6,09% pada perlakuan 45 menit lebih baik dibandingkan perlakuan 30 menit (21, 68%), 35 menit (13,12) dan 40 menit (11,56), sedangkan kadar abu perlakuan 30 menit (5,35%), 35 menit (5,40%), 40 menit (5,99%), dan 45 menit (5,77%). Mutu organoleptik yang meliputi tampilan, Aroma dan Tekstur menjadi yang terbaik pada perlakuan lama penggorengan 30 menit sedangkan untuk rasa yang terbaik pada perlakuan 40 menit.
STRUKTUR POPULASI REKRUT KARANG HERMATIFIK PADA METODE FISH HOME DI TELUK PALU Salanggon, Alismi M; Finarti, Finarti
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

The goals of this research were to study the characteristics of coral recruits on Fish Home artificial reef modules at two sites with different environmental characteristics (habitat condition, physical and chemical water quality). The research was carried out from July to September 2016 at Mamboro Suburb in Palu Bay and Lero Village in Donggala District. Data were collected using SCUBA via a systematic random sampling method. Coral recruits were identified and community composition indices of abundance, distribution, diversity, evenness and dominance calculated. Water quality parameters were conducive to coral growth. The artificial substrate (fish homes) enabled coral settlement. Corals recruited mostly onto the outer walls of the fish homes, and were evenly distributed. At the Lero site, 683 colonies were counted, comprising 11 Families and 33 Genera, at Mamboro 563 colonies comprised 13 Families and 31 Genera. Dispersal patterns of the dominant group, no dominant species, average diversity and evenness.
PERFORMA REKRUT KARANG HERMATIFIK PADA METODE FISH HOME DI TELUK PALU Akbar, Mohamad; Wahyudi, Deddy
KAUDERNI : Journal of Fisheries, Marine and Aquatic Science Vol 1 No 1 (2016)
Publisher : Sekolah Tinggi Perikanan dan Kelautan (STPL) Palu

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Abstract

This study examines the coral reefs hermatifik Recruited naturally in concrete substrates (fish home), physical and chemical parameters of waters. Assessment the performance of the reef include health (survival), the growth of coral, coral functional groups as well as the identification of the types of reef fish recruited to the fish home. The research was conducted in the waters of the Palu bay, Mamboro Village North Palu district and Lero village, Sindue district Donggala, Central Sulawesi Province. The research was conducted July to September 2016. Data collection techniques using the method of the survey with random systematic data collection. Position and depth of fish home homogeneous. Visual observation of the census by direct observation using SCUBA at fish home that has been installed in the Water of Lero and Mamboro village. The research results showed the water conditions in the Lero and Mamboro is still good for the growth of coral recruitment. Composition recruit fish on the fish home consists of three groups of fish targets, indicator fish and other fish (major). The index value of diversity recruitment of fish (H ') in the waters of Lero and Mamboro is in the medium category, the index value fish recruits uniformity (E) is not uniform, and the dominance of index valuesrecruit fish (C) in a stable condition.

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