cover
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota pekanbaru,
Riau
INDONESIA
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Published by Universitas Riau
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Arjuna Subject : -
Articles 173 Documents
Search results for , issue " Vol 1, No 1 (2014): Wisuda Februari Tahun 2014" : 173 Documents clear
Utilization Of Rubber Seed (Havea bransiliesis) Fermentation As Fish meal of Cyprinus carpio L Fingerling Lubis, Abdul Rasyid; Suharman, Indra
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research was conducted for 56 days from June to August 2013. The aimof this research was to find out respons of mas (Cyprinus carpio L) fingerling onrubber seed fermentations. The methods used in this study was an experimentalmethod and RAL one factor with stocking density 0f 5 treatments. The fish used inthis research with size of 3-4 cm in length and 2,35 - 2,37 g in weight. Fish werereared in 60x30x35 cm in aquarium with stocking density of 15/aquarium. Feedingtrials were replacing with soybean meal with rubber seed fermentation applied to 25,50, 75 and 100% for 32% protein content.Result showed that fermentation of rubber seed gave significant effect(P<0,05) on growth, feed efficiency, and protein retentions. Replacement 100% ofrubber seed fermentation is the best respons, produce the highest growth 2.75%, feedefficiency 34.53%, protein retention 59.05%, and 65,28 feed digestion respectively.Key word: Cyprinus carpio, Rubber seed,Fermentation
Study On Time Efficiency of Unloading Time of The Purse Seiner at Fishing Port of PT. Hasil Laut Sejati, Riau Islands Province Zain, Jonny
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted on Agustus 2013 at the fishing port of PT. Hasil Laut Sejati, Batam city Riau Islands Province. The method used was a survey method. The purpose of this study is to know the efficiency level for unloading time of purse seiner in fishing port of PT. Hasil Laut Sejati and factor influenced. The result shows that the efficiency level of unloading time around 56,98% - 72,73% with uploading efficiency time was 64,65% in average. There are seven free variables influence time efficiency for unloading time with value r=0,897 and R2=89,7%, thus the diversity of free variable gives the contribution to diversity assess for time efficiency is equal 89,7%.Keyword : Efficiency, fishing port, purse seine, unloading time
Study Construction of Gillnet In The Village Nipah Panjang 1, Subdistrict of Nipah Panjang, East Tanjung Jabung Regency, Province of Jambi Sutrisno, Aliman; Syofyan, Irwandy
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was conducted in November 2013 in the Village of Nipah Panjang 1, District Nipah Panjang, East Tanjung Jabung Regency, Province of Jambi. The method used in the research study construction gillnet fishing gear is a method of survey. The purpose of this study was to compile information about the specifications of gillnet fishing gear operating in the village of Nipah Panjang 1 . After doing research on the net to know that gillnet operated in the village most of the Nipah Panjang 1 has a construction similar to that of the gill nets are generally composed of ris top rope buoy rope , net weight , lower ris rope , buoys , big bouys and sinker . Its just shortening value less than 30 % , while there is a difference in vertices of the mesh gillnet use this is caused from the characteristics of the material . If the materials used PA multifilament englis knot used for the passage of knots and knot using monofilament double englis knot because the danger of a more slippery surface.Keywords: Contruction, Gillnet, Jambi
Business analysis enlargement common carp (cyprinus carpio) floating net cages in tanjung alai village xiii koto kampar district riau province Priyetno, Angga; Bathara, Lamun
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted on 8th until 16th May 2013. The method used in this study is the case study method to 2 farmers who each seek 10 units and 15 units floating net cages (FNC). This study aims to determine the cost and feasibility of investment business in the FNC enlargement common carp in Tanjung Alai village.The results of this study indicate if FNC businesses in Tanjung Alai village worth the investment cost of Rp. 361.781.000 to 10 units cages and Rp.514.485.000 to 15 units cages. The investment criteria such as NPV obtained for Rp.996.602.000 to 10 units cages and Rp.1.630.990.000 to 15 units cages, for ten years. Then, BCR of 1,23 to 10 units cages and 1,26 to 15 units cages. As well, IRR value of more than 40%.The overall investment value of the business to meet the eligibility criteria were developed.Keywords: floating net cages (FNC), investment, NPV, BCR, IRR
Study of making clam shell crusher Fadholy, Agel Alerta
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aimed to evaluate the effectiveness of clam shell crusher(Fadholy model). A set of equipment consists of a metal bucket (25 cm indiameter and 22 cm in height), mortar stick which was pushed by a propulsionerpedal, and poles (35 cm in height) all of the component were made of iron with 32kg of total weight. This equipment was designed to capable crushing the shell upto 1,5 kg with crushing frequency 70 times per minute. The effectiveness of theequipment was evaluated for it capability to produce clam shell flour for 1 hour.About 500 grams of dried clam shell was put into a crushing bucket and crushedfor 1 hour. The clam shell flour produced was weighed and filtered through filtersize of 210 microns. The result indicated that the equipment was capable ofproducing clam shell flour up to 99% of the total dried clam shell weight.Keywords : Crusher equipment , Clam shell
A study on packaging selais (cryptoperus bicirchis) catfish savory chips Kurniawan, Herry
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was conducted at the Laboratory of Technology ofProcessing and Chemical Fisheries, Faculty of Fisheries and Marine SciencesUniversity of Riau, May 2013. The purpose of the research was to study the typeof packed that can protect the quality of the selais catfish savory chips packed inHDPE and LDPE plastic bags during storage. Selais catfish savory chips weremade by mixture of 2 kg of selais catfish meat (67.8 %), rice flour (25 %), garlic(2 %), pepper (1.5 %), coriander (1 %) , salt (2 %), baking soda (0.3 %) and eggs(0.35 %). The savory chips were packed in HDPE and LDPE plastic bags.Changes in quality of selais catfish savory chips were evaluated for sensory andchemical value every 0 , 5 , 10 and 15 days of storage. The results showed that thesensory values (appearance, aroma, texture and taste) of the selais catfish savorychips packed in LDPE plastic bags decreased faster than that packed in HDPEplastic bag, however both of fish chips were still acceptable up to the end of 15days storage. Moisture content and peroxide value of selais catfish savory chipspacked in HDPE and LDPE plastic bags increased during storage but the valueswas lower for the savory chips packed in HDPE than that of LDPE. Fat content ofthe selais catfish savory chips decreased and peroxide value increased duringstorage. The fat composition of the savory chips packed in HDPE decreased fasterthan that of LDPE. More over, peroxide value increased faster for the savory chipspacked in LDPE than that of HDPE. Peroxide values at the end of storage were9.42 and 7.37 for the savory chips packed in LDPE and HDPE respectively.Keywords: Selais catfish, Fish chips, HDPE, LDPE
Comperative study of woods type to the smoked catfish (pangasius hypopthalmus) flavour Yuliandri, Ade
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was intended to evaluate the quality of smoked catfish smoked withdifferent types of woods. The fish weighing 250-300gr each were smoked with hot andliquid smoking method using rambutan wood (Nephelium lappacium) and medang wood(Dcinamouns spp). The smoked catfishes were evaluated for sensory quality, moisture, fenolvalue, acid value and pH. The smoked catfishes which were smoked with rambutan woodwere compared to that smoked with medang wood. The results showed that the smokedcatfishes which were smoked with rambutan wood had a better quality than that medangwood. Moisture, fenol value, acid value and pH of smoked catfishes which were smokedwith rambutan wood was 16,52%, 2,51%, 4,18% and 6,1% respectively, and that smokedwith medang wood was 18,31%, 2,17%, 4,10% and 6,33% respectively.Kunci : smoked catfish (Pangasius hypopthalmus) , sensory quality.
The effect of by catch fish additionin cassava (manihot esculenta crant) nugget preparation on consumer acceptance Simarmata, Okto Oloan F
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study was intended to evaluate the consumer acceptance on cassava nugget was added with trash fish meat. Trash fish consist of Rastrelliger sp, Epinephelus bleekeri, Engraulidae and Eleutheronema tetradactylum. Those fish was taken from fishermen in Sibolga. The fish was eviscerated and minced. Four types of nugget were prepared from a mixture of cassava 45,10%,tapioca flour 6,76 %, egg 45,10 %, msg (Monosodium glutamate) 0,23 %, white onion 1,35 %, salt 1,01 %, sugar 0,45 % and each types of the nugget was added with fish meat at a level of 0%, 10%, 20% and 30%. The nugget was evaluated for consumer acceptance. The nugget added with 30% fish meat was the most preferable. Moisture, protein and bacterial count of the nugget was 47,03%, 11,76%, and 4,1 respectively.Keywords: Cassava, by catch fish, consumer acceptance.
Catfish (pangasius hypophthalmus) protein concentrat fortification in brownies cake Hayati, Wirda; Buchari, Dewita; Loekman, Suardi
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was intended to evaluate consumer acceptance of brownies cakefortified with catfish (Pangasius hipophthalmus) protein concentrat. Four brownies cake weremade from a mixture of 12% wheat flour, 36% eggs, 10% chocolate ,24% sugar, 15%margarine, 0,1% vanila dan 0,06% salt. Each cake then was fortified with catfish proteinconcentrat at a level of 0%, 5%, 10% and 15% of wheat flour. Brownies cakes wereecaluated for consumer acceptance and proximate composition (moisture, protein and fat).The results showed that the cake fortified with 10% catfish protein concentrat was the mostpreferable by the consumer. Protein compotition of brownies cake fortified with 0%, 5%,10%and 15% of catfish protein concentrat was 8,04%, 16,12%, 19,27% and 21,05% respectively;fat was 19,50%, 16,56%, 16,01% and 15,59% respectively; and moisture was 30,47% ,29,17%, 27,98% and 27,20% respectively.Keyword: brownies cake, catfish (Pangasius hypopthalmus) protein concentrat, fortification.
The effect of different packaging material on seaweed jam stored in refrigerated temperature Hutabarat, Donal; Buchari, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 1, No 1 (2014): Wisuda Februari Tahun 2014
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was aimed to evaluate the effect of various packaging materialon quality changes of seaweed jam strored in refrigerated temperature. Seaweed jamwas prepared from blended seaweed (Eucheuma cottonii) added with sugar, citricacid, and ginger. The jam was packed in glass and plastic bottle and stored atrefrigerated temperature for 30 days. The jam were evaluated for sensory quality,proximate composition and total bacterial count at 0, 10, 20 and 30 days of storage.The results showed that the sensory quality of both seaweed decreased duringstorage; and the seaweed jam stored in glass bottle deereased faster than that stored inplastic bottle. There was no effect of packaging material on moisture, sugar, crudefiber, and total bacterial count. Moisture, sugar, and bacterial count of seaweed jamstored in glass bottle was 32,71%, 58,11%, 1,59% and 11,2 X 104 respectively andstored in plastics bottle was 33,69%, 56,99%, 1,74% and 16,4 X 104 respectively.Keywords : seaweed, Eucheuma cottonii, packaging, storage, refrigerated

Page 1 of 18 | Total Record : 173