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Fish Scientiae
Fish Scientiae is a journal containing articles on Fishing Technology, Technology Aquaculture, Technology General of Fisheries, Water Resources Management, Agribusiness Fisheries, Marine Sciences, Biology Fisheries and Aquatic Ecology. The writings can be published in this journal can be shaped dissertations, theses, research reports, scientific papers and book reviews. Fish Scientiae is Sciences Journal of Fisheries and Marine Resources, is published twice a year (June and December) by the Faculty of Fisheries and Marine Resources.
Articles
102
Articles
PRIMARY AQUATIC PRODUCTIVITY OF FISHPOND IN PALM OIL PLANTATION IN GUNUNG MELATI VILLAGE BATU AMPAR SUBDISTRICT TANAH LAUT REGENCY

Adelina, Adelina, Rahman, Mijani, Rahman, Abdur

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

This research attempted to find out the level of primary aquatic productivity of fishpond in palm oil plantation in Gunung Melati Village Batu Ampar Subdistrict Tanah Laut Regency and to find out the quality of water based on the abundance of plankton. The measurement of the primary productivity used combination of two oxygen methods, withdrawal of sample of water, and plankton analysis. The result of the measurement was tabulated in form of table and described in form of graphic so that the difference in every observational station would be seen. Data analysis of primary productivity used oxygen measuring methods; those were dark bottle and clear bottle methods. The classification used for fertility level was according to Purnomo, et al, 1993.Result of the measurement showed that station 1 and station 2 had fertility level that belonged to trophic oligotrophic level (less fertile). Index value of plankton diversity t in station 1 and station 2 were ranked not extremely low and belonged to minor contaminated category.

COMPOSITION OF FATTY ACIDS AND METAL CONTAINERS LAMPY RAW MATERIALS (Bellamya javanica)

Khusnul Khotimah, Iin, Soetikno, Nooryantini

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

The purpose of this research is to know the fatty acid composition and heavy metal content of soy sauce snail (Bellamya javanica), which is fermented for seven days with addition of 1.5% bromelin enzyme and papain1% enzyme. The fatty acid composition of soy sauce was analyzed by Chromatography Gas and heavy metal content (Cu and Pb) using AAS.  The results showed that the fatty acid component as one of the volatile components in soybean snacks was identified by 8 types of fatty acids, namely caprylic acid, lauric acid, myristic acid, palmitoleic acid, linoleic acid, linolenic acid and dominated by the components of palmiic acid and stearic acid. The soybean snail sauce with a combination of bromelin enzyme treatment of 1.5% and 1% fermented papain enzyme for seven days showed negative contaminated Cu, but positively polluted by Pb  2,285 ppm.

EFFECTIVITY OF GARLIC ( Allium sativum L ) EXTRACT ON BUTTERFLY-SHAPED DRY GREATER SCISSORTAIL ( Rasbora caudimaculata) QUALITY IMPROVEMENT

Suhanda, Juhana, Agustiana, Agustiana

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

This study aims to know and determine the effectivity of optimum addition of garlic (Allium sativum L) on the dry butterfly-shaped greater scissortail fish (Rasbora caudimaculata) quality. The benefit of the study is an information source on the benefit of garlic on the dry scissortail product and as one of the diversification form of fisheries processed products. It was conducted in Fish Processing Laboratory of Faculty of Fisheries and Marine Science, UNLAM, Banjarbaru, and Basic Science Laboratory, UNLAM, Banjarbaru. The study was done for 3 months covering laboratory analysis, data analysis and reporting.It used a Complete Randomized Design with 4 treatments each of which with 3 replications. Treatment O was taken as control, 5% salt solution immersion, A: immersion in 5% salt solution added with 10% garlic extract, B: immersion in 5% salt solution added with 15% garlic extract, and C: immersion in 5% salt solution added with 20% garlic extract.  Data included chemical test, such as water content, fat, and protein, and organoleptic test, such as taste, aroma, color, and texture.Results showed that the lowest mean water content was found in treatment B, 16.65%, fat in treatment O, 12.5066%, and the highest protein content was recorded in treatment O, 50.81%. Immersion in the garlic extract solution did not give significantly different effect on water content, fat, and protein of the dry butterfly-shaped greater scissortail. The organoleptic test reflected that the panellists preferred the taste and aroma of the dry butterfly great scissortail at treatment C, treatment O for color, and treatment A for texture. As conclusion, treatment C gave the best quality of the dry butterfly-shaped great scissortail product.

ADDITIONAL EXTRACT HEAD SHRIMP (Macrobrachium rosenbergii de man) TO IMPROVE PROTEIN CONTENT ON STICK PROCESSED PRODUCT

Adawyah, Rabiatul, Aisyah, Siti, Puspitasari, Findya, Candra, Candra

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

This research aims to obtain an exact comparison between the volume of water and the weight of the giant freshwater prawn head (Macrobrachium rosenbergii de man) so as to increase the protein content in the processed products of sticks. The design used in the research was Completely Randomized Design (RAL) with 1: 1, 1: 2 treatment and without the addition of shrimp head extract (control). The parameters observed were organoleptic test, protein content, and water content. The result of this research showed that the extract of shrimp head with ratio 1: 1 resulted stick protein product 12,67%, while the treatment of prawns extract of prawn with ratio 1: 2 protein content was 13,24% and treatment without giving of shrimp head extract pole protein content only produce stick products with a protein content of 6, 21%. The addition extract of giant freshwater prawn head  also yields a preferred flavor of the panelists compared to the treatment without the addition of a giant freshwter prawns head extract.

THE RELATIONSHIP WATER QUALITY STATUS METHODS POLLUTION INDEX WITH ACTIVITIES OF FLOATING NET CAGE IN THE RIAM KANAN DAM

Nida, Nida, Rahman, Mijani, Rahman, Abdur

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

This study aims to determine the status of water quality in the Riam Kanan Reservoir seen from the physical parameters (Temperature and Brightness) and chemical parameters (pH, DO, Total Phosphate, Nitrate and Ammonia) using Pollution Index (IP) method, knowing trophic level in Riam Kanan reservoir seen from the parameter of Brightness, Total Phosphate and Total Nitrogen and know the influence of floating net cage activity to water quality status of Riam Kanan reservoir.Of the result on measurement of IP method water quality which based on the,  the status of water quality in station 1, 2, and 3 was complied with water quality standard (good condition), either for class I, II, III, or IV. Based on the regulation of the state minister for environment Number 28 Year 2009 was found that the fertility level in station 1, 2, and 3 was in the same trophic status, which was oligotrophic. The value of thit nitrate (X1), total P (X2) and ammonia (X3) either for class I, II, III, or IV was lower than ttabel for significance in 5% or sig/.probability > 0,05 which meant that H0 was accepted; KJA activities did not affect the water quality status of Riam Kanan dam.

MONITORING POWER SUPPORT AND QUALITY STATUS ACTIVITIES OF KERAMBA SEAWEED CULTIVATION IN THE RIAM KANAN

Rahayu, Rahayu, Rahman, Abdur, Dharmaji, Deddy

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

This study aims to monitor the carrying capacity of the Riam Kanan. Reservoir in the activity of Floating Net Keramba (KJA) based on the content of phosphate (P) and water quality status in Riam Kanan reservoir. The data generated from the measurements are presented in tabulations and diagrams. Data analysis using method of Beveridge (1996) and STORET method according KepMen LH number 115 year 2003 and quality standard according to PP 82 year 2001.The result of research based on water quality status criteria in Riam Kanan reservoir with calculation of water quality status criteria using STORET method at station 1, 2 and 3 of total score range from -2 to -8, including class B water quality status that is good criteria of light contamination. Types of fish cultivated in at stations 1 and 2 are tilapia. The results of carrying capacity research using the Beveridge (1996) method in reservoir Riam Kanan for station 1 can be increased the number of units of KJA as much as 54 units and 2 stations 2 as many as 18 units of KJA.

CHITOSAN INHIBITION FROM SHELL OF WASTE CRAB CULTIVATION “SOKA” (SCYLLA SP) AGAINST 4 HISTAMINE FORMING BACTERIA ISOLATE IN EUTHYNNUS AFFINIS

Aisyah, Siti, Agustiana, Agustiana, Adawyah, Rabiatul, Candra, Candra

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

The purpose of this study was to determine the inhibition of chitosan from crab cultivation waste "soka" (Scylla sp) against histamine-forming bacteria in tuna (Euthynnus affinis). The formation of histamine on the cob caused by bacteria that can produce the enzyme histidine decarboxylase to transform histidine into histamine. Several studies have described the ability of chitosan to inhibit the activity of histamine-forming bacteria. In this research, three stages, the first characterization of chitosan from crab shell waste cultivation "soka". Second, isolation of bacteria producing histamine on the cob and a third is testing the activity of chitosan against bacteria producing histamine. Characteristics of chitosan from crab shell waste cultivation "soka" is the water content of 10.07 %, 0.20 % fat, 1.42 % ash content, protein content 3.18 % and 58.99 % degree of deacetylation. The result of the isolation of bacterial symbionts on the cob re-examined in the formation of histamine thus obtained 4 isolates that Serratia marcescens, Enterobacteriaceae sp, Enterobacter gergoviae and Citrobacter amalonaticus. Testing inhibition of chitosan against bacteria Serratia marcescens, Enterobacteriaceae sp, Enterobacter gergoviae and Citrobacter amalonaticus obtained a clear zone, respectively, are 0.54 ± 0.03 cm; 0.59 ± 0.01 cm; 0.41 ± 0.01 cm; and 0.40 ± 0.05 cm.

LONG TIME CURRING PROCESS ONLY SKIN FISH TENGGIRI (Scomberomorus commersonii) AS RAW MATERIALS

Purnomo, Purnomo, Suhanda, Juhana

- Vol 1, No 1 (2017): Volume 7 Nomor 1 Juni 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

Skin of narrow - barred Spanish mackerel has not been maximally utilized. It is alternatively used as chips. It has good taste obtained from immersion the fish skin into herbs and spices. The objective of the study was to find the optimum time length of immersing the mackerel’s skin into the spices. This study is expected to be able to produce the desired chip product, diversify the processed fish products, create new household industry, and provide scientific information on environmental friendly waste utilization. The ingredients needed in chip processing of the mackerel chips were garlic, tamarind, lime, coriander, salt, and ginger. The study used a Complete Randomized Design with 4 treatments each of which with 3 replications, and the testing parameters were color, aroma, taste, and texture.Results showed that the lowest water content occurred in treatment A, 11.10 %, and the highest in treatment C, 13.26 %, while the lowest protein was found in treatment A, 24.50 %, and the highest in treatment  D, 61.25%. Water content was statistically significantly different and protein content was highly significantly different among treatments. The organoleptic test found that the lowest mean value occurred in treatment A, 5.046, and the highest in treatment B, 5.294. The sensory test gave significant effect only on the taste. This difference indicates that the immersion time length of the treatments could also impact on water content or protein content

ANALYSIS OF MARINE TOURISM POTENTIAL IN THE KERAYAAN ISLAND OF KOTABARU REGENCY

Salim, Dafiuddin, Rochgiyanti, Rochgiyanti, Mattiro, Syahlan

- Vol 1, No 2 (2017): Volume 7 Nomor 2 Desember 2017
Publisher : Universitas Lambung Mangkurat

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Abstract

This study aims to identify and develop the potential of marine tourism in the Kerayaan Island. Data analysis is done with based on the validity of data obtained from the field observations which then processed and discussed in a descriptive. The results show the potential of coral reefs as marine tourism on the island is quite extensive and is categorized as still good with the biodiversity of reef fish and marine life high. Physical-chemical conditions of the waters are still good and according to the criteria of quality standards for marine tourism and supported its presence among the Makassar Strait and the Java Sea as well as a Coral Triangle World (Coral Triangle). With such a location, coral reef ecosystems and their biota have very close bioecological connectivity with other areas, especially other islands.

Marlida, Rini, Elrifadah, Elrifadah

- Vol 1, No 2 (2017): Volume 7 Nomor 2 Desember 2017
Publisher : Universitas Lambung Mangkurat

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Abstract