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Keanekaragaman Jenis dan Kepadatan Ikan di Padang Lamun Pantai Desa Akoon Kecamatan Nusalaut Kabupaten Maluku Tengah Tahapary, Rian; Tuaputty, Hasan; Liline, Sintje; Kurnia, Tri Santi; Kubangun, Muhammad Tarmizi
bionature Vol 20, No 2 (2019): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.786 KB) | DOI: 10.35580/bionature.v20i2.11285

Abstract

Abstract. One of the ecological roles of seagrass beds is as fish habitat and the presence of seagrasses can affect the diversity and density of fish in a water. Distribution of seagrass vegetation in the waters of the village of Akoon is quite extensive with conditions that are also quite diverse, allowing the many types of fish that live in the seagrass beds in the village of Akoon. Nusalaut, Central Maluku Regency. The results of the study describe the types of fish that are in the seagrass beds in the village of Akoon are 17 species with 80 individuals. Fish species diversity index in the seagrass beds in Akoon village, Nusalaut sub-district was 2,434, evenness index was 0.859, and wealth index was 1,900. Fish in seagrass beds in Akoon village, Nusalaut sub-district have a density value of 0.2 ind / m2. Keywords: diversity, density, seagrass fish, Akoon Village
MICROBIOLOGICAL QUALITY AND PROXIMATE COMPOSITION OF BAKASANG LAOR, A TRADITIONAL FERMENTED FISHERY PRODUCT IN MALUKU Mahulette, Ferymon; Kurnia, Tri Santi
Biosaintifika: Journal of Biology & Biology Education Vol 12, No 1 (2020): April 2020
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (203.399 KB) | DOI: 10.15294/biosaintifika.v12i1.23356

Abstract

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.
Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku Mahulette, Ferymon; Kurnia, Tri Santi
Biosaintifika: Journal of Biology & Biology Education Vol 12, No 1 (2020): April 2020
Publisher : Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/biosaintifika.v12i1.23356

Abstract

Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of  bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material  has never been done before. The research aimed to analyze the microbiological quality and proximate composition of two types of bakasang laor.  The proximate composition can determine the nutritional value of  this product for consumption by the community. The sample of bakasang laor was taken from traditional producer in Latuhalat village, Ambon. The total number of halotolerant and coliform bacteria  in bakasang laor without vinegar were 1.7x106 CFU/g and 4.1x106 CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.0x106 CFU/g.  The carbohydrate, protein, fat and ash contents of bakasang laor with vinegar was higher than bakasang laor without vinegar. The carbohydrate, protein and fat contents of bakasang laor with vinegar were 19.64 %, 16.23 %, and 2.42 %, respectively. Generally, microbiological quality and proximate composition  of  bakasang laor with vinegar was better than bakasang laor without  vinegar. The bacteria that play a role in fermentation can be used as a starter in the fermentation of various food products.  The results of this research to improve the quality of this fermentation product in the future.