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Contact Name
Patmawati
Contact Email
patmawati@fpk.unair.ac.id
Phone
+6281331762733
Journal Mail Official
jmcs@fpk.unair.ac.id
Editorial Address
Departemen Kelautan Fakultas Perikanan dan Kelautan Unversitas Airlangga Kampus C Mulyorejo Surabaya 601115
Location
Kota surabaya,
Jawa timur
INDONESIA
Journal of Marine and Coastal Science
Published by Universitas Airlangga
ISSN : 23016159     EISSN : 25280678     DOI : http://dx.doi.org/10.20473/jmcs.v9i2.20064
The Journal of Marine and Coastal Science is a scientific journal that publishes articles related to marine science and coastal management, including seafood nutrition, marine microbiology, marine biotechnology, coastal management, and marine biodiversity research
Articles 85 Documents
Effect Of Commercial Biofertilizer Product Of Seaweed (Euchema Cottonii) Towards The Growth Of Pakcoy Mustard (Brassica Rapa L) and Dumbo Catfish (Clarias Gariepinus) in Aquaponic System Oktaviana Elsa Dewi; Sapto Andriyono; Mochammad Amin Alamsjah
Journal of Marine and Coastal Science Vol. 9 No. 2 (2020): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.124 KB) | DOI: 10.20473/jmcs.v9i2.20093

Abstract

Aquaponics is a technology that combines the cultivation of vegetable production and fish farming. The aquaponics technology also to fertilization to give nutrients to the plant to support of survival. In facts, fertilization done to plants is located on land. Fertilizing the plants that live in the waters are still very rare, because the waters as a growing medium that is considered to always provide sufficient nutrients for plant growth. In this research, using biofertilizer Euchema cottonii of seaweed. The advantages of biofertilizer seaweed is to have the content of macro and micro nutrients are complete. It also contains substances hyper Grow (PGR) plant (auxin, cytokinin, gibberellin, abisat acid and ethylene).In this research to determine the effect of biofertilizer products of seaweed (E. cottonii) commercial on the growth of dumbo catfish (C. gariepinus) and pakcoy mustard (B. rapa L) on aquaponics system. The design of experiments in this research using a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment used is fertilizer "AB mix®" 1% (A), without fertilizer (B) and the provision of products biofertilizer seaweed (E. cottonii) commercial 0,16% (C), 0,18% (D) and 0,20% (E). The main parameters measured were heavy growth of biomass, plant height pakcoy mustard (B. rapa L), growth SGR, length and survival rate of fish of dumbo catfish (C. gariepinus).The results showed that the dose of different commercial product biofertilizer seaweed (E. cottonii) gives a significantly different effect on the height growth of pakcoy mustard (B. rapa L) and the survival rate of dumbo catfish (C. gariepinus). The optimal dosage of commercial seaweed (E. cottonii) biofertilizer product in increasing the growth of pakcoy mustard (B. rapa L.) and African catfish (C. gariepinus) in the aquaponic system, namely treatment E at a dose of 0.20%.
Effect of Addition of Cod Liver Oil in the Commercial Feed Protein Retention and Retention Energy Meat Giant Freshwater Prawn (Macrobrachium rosenbergii) Fajar Septian Aji; Boedi Setya Rahardja; Agustono agustono
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.404 KB) | DOI: 10.20473/jmcs.v8i3.21161

Abstract

Prawns (Macrobrachiumrosenbergii) is one of the freshwater shrimp species native to Indonesia. Shrimp prawns are the most popular of all freshwater shrimp because of its large size and has a high economic value in both domestic market and abroad. Problems commonly encountered in the cultivation of prawns currently includes several factors such as water quality, disease and feed. Efforts that can be done is by feeding in sufficient quantity and quality and not excessive is a very decisive factor. Technical constraints on the level of farmers are limited in supply mains quality. Therefore, efforts are needed to tackle these problems by managing the stock of prawns parents. This study aims to determine the addition of cod liver oil on a commercial feed can increase protein retention and energy retention prawns (Macrobrachium rosenbergii). This research was carried out experimentally with a completely randomized design (CRD). The treatments were given a dose of cod liver oil 0% (control), and the treatment 1-4 using a 3% increase each treatment dose. Analysis of data using ANOVA followed by Duncan test. Based on the research results giving cod liver oil on a commercial feed effect on increasing protein retention and energy retention of lobster meat. Retention of the best protein found in 4 treatments with a dose of 12%, while the retention of the best energy contained in the second treatment with a dose of 6%.
Process Production of Fishball Using Design of Fishball Moulding Machine in The Center of Testing The Application of Fishery (BBP2HP), Jakarta. Adam Sultoni; Sri Subekti
Journal of Marine and Coastal Science Vol. 8 No. 1 (2019): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1052.914 KB) | DOI: 10.20473/jmcs.v8i1.21146

Abstract

Meatball is round-shaped food which contains meat as the basic ingredient and it becomes an original Indonesian food. Meatball can be made or created manually by hand or meatball machine. In this the modern era, a lot of meatball sellers are using meatball machine in order to get a maximum  and desired meatball results therefore the meatball machine is needed to accelerate the production process, faster than manual process.Meatball machine can produce more meatball (1000 meatballs per day) compared with manual process which can only produce 200-400 meatballs per day.  This internship was carried out to learn the production design for fish meatball production in BBP2HP through Triple screw with horizontal model. It consists of three basic process such as preparation, installation, and trial phase. The equipments which are used in running this system are masks, welding goggles, gloves, electrode, work outfit, saw blades, hammers, grinders, electric drill, hacksaw, lathes, work shoes, and sigmat.   Meatball machine is designed with stainless steel and can easily be used. This machine has horizontal-shaped body (Length x Height x Wide = 848 x 500 x 313 mm), 200 watt electricity, 5 kilograms grinding capacity, and 120 meatballs per minute production speed. It is suitable for home scale production with low electricity to save the cost.
Effect of Red Ginger (Zingiber officinale Rosc.) Juice on Changes in the Anatomical Pathology of Gills and Amount of Blood Erythrocytes of Koi Fish (Cyprinus carpio koi) Infected by Myxobolus koi Nurul Kumalasari; Gunanti Mahasri; Sri Subekti
Journal of Marine and Coastal Science Vol. 9 No. 1 (2020): FEBRUARY
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.256 KB) | DOI: 10.20473/jmcs.v9i1.20754

Abstract

Koi fish commodities have business prospects that can be developed through aquaculture activities in ponds, but in aquaculture, there are often obstacles that are encountered and difficult to control. One obstacle that is difficult to control in the presence of disease attacks caused by parasites. One type of parasite that often attacks koi fish is Myxobolus. Zingiber officinale Rosc. or commonly referred to as red ginger has several properties for the treatment of parasites such as Myxobolus koi, which infects the gills of koi fish. The purpose of this study was to determine the effect of giving red ginger juice (Zingiber officinale Rosc.) To changes in anatomic pathology and the amount of erythrocyte blood of koi fish infected with Myxobolus koi. This study uses a completely randomized design method with six treatments and four replications. The treatments used were different concentrations of red ginger juice that were negative control P1 (healthy fish), positive control P2 (without red ginger juice), P3 (0.1%), P4 (0.2%), P5 (0.3 %) and P6 (0.4%). Pathology scoring data obtained were analyzed using Kruskal Wallis, then followed by an Independent Two-Sample Test, data on the number of erythrocytes obtained were analyzed using ANOVA and then followed by Duncan's Multiple Range Test. The results showed that the administration of red ginger juice gave effect to changes in anatomic pathology and total blood erythrocytes of koi fish infected with Myxobolus. Based on these data, the highest anatomic pathology changes were found in the administration of red ginger concentration of 0.4% with a ranking of 11 and based the on scoring of 2 and the highest average number of erythrocytes found in the treatment of red ginger concentration of 0.4% with an average 14.9 x 105 cells / mm3.
The Content of Low Density Lipoprotein, High Density Lipoproteins, Cholesterol on Pen Shells (Atrina Pectinata) Fish Catch in Kenjeran Surabaya Rio Khalif Eldiaz; Agustono Agustono; Kustiawan Tri Pursetyo
Journal of Marine and Coastal Science Vol. 7 No. 2 (2018): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.047 KB) | DOI: 10.20473/jmcs.v7i2.20713

Abstract

Pen Shells (A. pectinata) Is one type of a clam that is mostly consumed, Cholesterol levels included in a category high. Although the high cholesterol levels. Shells also contain levels commonly called ldl cholesterol evil . Having shells also levels of hdl, Cholesterol levels total normal in plasma adults is of 120 until 200 mg/dl. Different from its function at the time of cholesterol levels normal, the higher cholesterol levels in the blood, the greater the risk of atherosclerosis also. The purpose of this research is to get information about ldl levels , hdl and cholesterol contained in shells kampak , as well as to determine the shells kampak who most worthy for consumption. Parameter that observed in this research was ldl , hdl , cholesterol .This study using methods descriptive against the difference levels of low density lipopprotein ( ldl ) and high-density lipoproteins ( hdl ) and cholesterol in any bivalve hatchets the results of catch fishermen in kenjeran surabaya. Average levels of ldl on pen shells (A. pictinata) In the meat is 30,990 mg/100g, in the muscle is 28,329 mg/100g and in the Digestive organs is 25,225 mg/100g ; The average levels of hdl on pen shells (A. pictinata) in the meat is 96,772 mg/100g, in the muscle is 87,139 mg/100g and in the Digestive organs is 67,516 mg/100g ; average levels of cholesterol on pen shells (A. pictinata) in the meat is 165,609 mg/100g, in the muscle is 147,382 mg/100g and in the Digestive organs is 114,551 mg/100g. Levels of LDL, HDL and cholesterol Lead to results same that is the most number are located on the meat, then muscle and at least there are on an disgestive organ.
DeterminationoOf Critical Control Points (CCP) in Frozen Vannamei Shrimp Product (Litopenaeus vannamei) in PT. Grahamakmur Citapratama, Sidoarjo -East Java Luthfi Rachma Dita; Sudarno sudarno
Journal of Marine and Coastal Science Vol. 8 No. 2 (2019): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.733 KB) | DOI: 10.20473/jmcs.v8i2.21154

Abstract

One of fishery products in Indonesia, namely shrimp. There are many products derived shrimp, there are frozen, fresh or shrimp species. Talk about International trade Indonesia one of which is exports, shrimp becomes a commodity which dominate the fishery exports, with the value of the donated amount of US $ 1.280 million, followed by tuna US $ 606 million, other fish US $ 700 million and fishery products other US $ 746 million. Exports of shrimp is the largest export value in penyumbangannya basis. Shrimp exports alone expanded to various countries in the world. The shrimp itself is set for Indonesia's main export commodity. PT. Grahamakmur Ciptapratama is one of the cold storage company exporters of shrimp that were in Sidoarjo, East Java. To maintain the quality of shrimp for export, certainly requires appropriate processes and technologies that support. It is also necessary human resources able to handle and process the shrimp according to the procedures applied. Based on the description above, the writer interested to know and assess the process of shrimp processing activities were noticed Critical Control Points (CCP). In the production process Frozen Vannamei Shrimp (Litopenaeus vannamei) in PT. Grahamakmur Ciptapratama, Sidoarjo - East Java, part of the raw material receiving, cooking, and a metal detector is a Critical Control Points (CCP), which needs to be maintained and monitored. The need for control of the CCP aims for the creation of food safety for consumers.
Culture Technique of Sunu Grouper (Plectropomus Leopardus) Broodstock in a concrete pond in Gondol, Bali Marine Research and Development Center Gia Asasa Ghassani; Adriana Monica Sahidu
Journal of Marine and Coastal Science Vol. 7 No. 3 (2018): September
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (127.709 KB) | DOI: 10.20473/jmcs.v7i3.20735

Abstract

(Plectropomus leopardus) or grouper coral trout is one kind of commodities that have high economic value. As marine fisheries commodities are much in demand for large-scale farmers or household level will require broodstock who have qualified to produce quality eggs and a good seed. qualified to produce quality eggs and a good seed. The purpose of research is to gain knowledge in maintenance activities of the broodstock grouper coral trout on a concrete tank by comparing theory and application in the field. Maintenance engineering of coral trout grouper broodstock includes the preparation of concrete tanks, broodstock selection, water quality management, feeding, spawning and harvesting of eggs, and disease. Research in Balai Besar Penelitian dan Pengembangan Budidaya Laut (BBPPBL) Gondol. Penyabangan Village, Subdistrict Gerokgak, Buleleng, Bali. On 18th January – 18th February 2016. Methods of work used in this research is descriptive data retrieval methods include primary data and secondary data. Data retrieval is done by means of active participation, observation, interviews and literature study. Results of Field Work Practice is the broodstock of grouper coral trout are maintained as much 217 with an average weight of 512.9 kg and an average length of 56.1 cm. Maintenance of broodstock grouper coral trout performed in container maintenance the round-shaped sized 100 m3 with a depth of 3 m with inlet and outlet Water management is performed by using a system is running water that flowing water as much as 300% -400%, the quality of sea water showing the value of 34.9 ppt salinity, DO 6.0 ppm, pH 8, and the temperature of 29 ˚C. Feed given in the form trash fish as much as 7-10 kg a day. Grouper coral trout spawning is done naturally by the male and female parent ratio of 1: 2, which produce eggs an average 2,252,292 items. During maintenance activities parasites invade have been found. Parasites invade the broodstock of grouper coral trout is Benedenia sp., Cryptocaryon sp., And viral infections Viral Nervous Necrosis (VNN)
The Effect of Subtitution Rice Bran Flour to The Physical, Chemical, Organoleptic, and Dietary Fiber of Goldband Catfish Meatballs (Clarias batrachus) Hefti Salis Yufidasari; Eko Waluyo; Erlinda Indrayani; Rilo Akbar Viranto
Journal of Marine and Coastal Science Vol. 9 No. 2 (2020): June
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.367 KB) | DOI: 10.20473/jmcs.v9i2.20095

Abstract

Meatballs are one of the most popular products of consumers. Starting from children to adults and even parents. Generally meatballs have a delicious, highly nutritious taste, can be eaten with and under any conditions and are easily accepted by consumers. Meatball products that are widely circulated in the market have a dietary fiber content (dietary fiber) as much as 0.5% of adult fiber needs or about 0.125 g - 0.15 g. The recommended standard for dietary fiber is 25-30 g / day. So it is necessary to add ingredients to increase the value of food fiber on meatball products. Materials that can be used in making meatballs to increase dietary fiber are bran flour, this is because rice bran is rich in dietary fiber, protein and minerals. Several studies on bran functionalities for health include obesity, diabetes, anti-cancer, and hypocholesterolemia. Rice bran has solulable dietary fiber content of 2.06% and insolulable dietary fiber 15.83%. The purpose of this study is to make fishery processed products that have added value as functional food in increasing dietary fiber and to get the best concentration on the physical, chemical and organoleptic properties of tilapia fish meatballs. The method used in this research is experiment. The experimental design in the main study was a simple Completely Randomized Design using 4 treatments and 5 replications. The independent variable used in this study was the difference in the concentration of bran flour 0%, 25%, 30% and 35% in tilapia meatballs. While the dependent variables in this study are physical properties (whiteness, lightness, hardness and springness), chemistry (protein, water, fat, ash and carbohydrates), dietary fiber and organoleptics (appearance, aroma, taste and texture) of tilapia meatballs. Data obtained from the study were then analyzed using SPSS version 25 software with Analysis of Variant ANOVA to determine the effect of treatment on several test parameters. These results were then followed by Tukey's further test. If the results show p <0.05, the treatment is significantly different. Furthermore, the best treatment of all treatments was carried out using the de Garmo method. The results showed that the addition of rice bran flour to tilapia meatballs had a significant effect on the characteristics of physics (whiteness, lightness, elasticity and hardness), chemical characteristics (water content, protein, fat, ash and carbohydrates), dietary fiber content and hedonic organoleptic characteristics appearance and texture, while the characteristics of hedonic organoleptic scents were not significantly different. Tilapia meatballs with the best bran flour substitution with de Garmo test were obtained in treatment 3 with bran concentrations of 30% with chemical test values namely water content 66.1%, protein content 10.8%, fat content 0.78%, content abu 1.98% carbohydrate content 20.33% and food fiber content 8.83%. Physical tests were whiteness 59.34, lightness 48.89, elasticity 0.88 and hardness 43.12 N. The hedonic organoleptic test texture was 2.76, flavor 2.7, aroma 3 and appearance 3.38. The best treatment parameters for tilapia meatballs are in accordance with Indonesia National Standart for fish meatballs, except for the parameters of water content.
Antioxidant Activity Sonneratia caseolaris Leaves Extract at Different Maturity Stages Winarti Winarti; Boedi Setya Rahardja; Sudarno sudarno
Journal of Marine and Coastal Science Vol. 8 No. 3 (2019): SEPTEMBER
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.541 KB) | DOI: 10.20473/jmcs.v8i3.21163

Abstract

Free radical is a reactive component because it has one or more electrons. Free radical is very dangerous for our body because it can cause degenerative diseases, such as cancer, heart attack, and aging. Cancer and heart attack are one of the most killer disease. All we can do to decrease the free radical effect is consume antioxidant. S. caseolaris leaves has antioxidant activity, but it has known yet which stage of maturity is the best one for produce the highest antioxidant activity. This purpose of this research is knowing the influence between maturity and antioxidant activity at different maturity stages. This method of this research is experimental with Completely Randomized Design. The treatment in this research is vitamin C, fresh leaves in ethanol 96% extract, young leaves in ethanol 96% extract, and mature leaves in ethanol 96% extract. The main parameter of this research is IC50 values and the secondary parameters are total content of phytochemical in every extract. Data analysis using descriptive method with 4 treatments and five replications. The result of this research show that the maturity has influence in antioxidant activity. Inhibitory concentration 50 (IC50) values of shoot leaves extract, young leaves extract and mature leaves extract is 12.0013 ppm, 13.9915 ppm and 14.6613 ppm. All of them are called antioxidant which has very strong activities. The highest phytochemical compound is found on shoot leaves extract with ethanol 96% solvent.
Canning Process Lemuru Fish (Sardinella longiceps) in CV. Pasific Harvest, Banyuwangi, East java. Arini Arini; Sri Subekti
Journal of Marine and Coastal Science Vol. 8 No. 2 (2019): JUNE
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.994 KB) | DOI: 10.20473/jmcs.v8i2.21149

Abstract

Fish is a perishable food source, there the one processing need to be done with fast and right. Fish processing principle is basically aimed for protecting fish from decay and harm with extend to durable power. One of them by canning namely the form of processing and preservation modern fish to that are packaged in hermatik which then sterilized. Working method used is descriptive research with technique of data collection such as primary and secondary data with manner to active participation, observation and interviews. Practice Field Activity was held on January 14 to February 14, 2013 in CV. Pasific Harvest Banyuwangi, East Java. Fish canning process includes acceptance fish, tail and head fish cutting, fish filling, steaming, filling oil, closing cans, sterilization products, and incubation. Every stage the process of canning lemuru fish (Sardinella longiceps)  have an important role on the quality of the fish canning. The results of the activities of Field Work Practice was the company has implemented the process of canning lemuru fish (Sardinella longiceps) in accordance with GMP and SSOP. Stages of the canning process can be fish cutting, fish filling into cans, steaming, provision of additional medium, closing cans and sterilization. The supporting factors this process is the feasibility of materials, smoothness canning tools, awareness of workers will be the task and cleanliness.