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Muhammad Fauzi
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Fakultas Perikanan dan Ilmu Kelautan UNRI, Kampus Bina Widya JI. Raya Pekanbaru-Bangkinang KM 12,5 Simpang Panam Pekanbaru (28293)
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Berkala Perikanan Terubuk
Published by Universitas Riau
ISSN : 01264265     EISSN : 26542714     DOI : http://dx.doi.org/10.31258/terubuk.47.3.206-216
Core Subject : Social,
Environmental Science
Berkala Perikanan Terubuk interested in publishing basic, applied and advanced research in the following broad fields but not limited to Fish Biology, Aquaculture, Fisheries Management, Aquaculture, Water Quality, Marine Biology, Marine Pollution, Socio-economic of Fishermen, Aquatic pollution, Marine engineering, Aquaculture feeds and technology, Fishery technology, Coral reefs study and conservation etc.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 7 Documents
 1 
Search results for , issue "Vol 47, No 1 (2019): Februari 2019" : 7 Documents clear
AMOUNT AND TYPE OF MICROBES ON THE COMMON CARP (Cyprinus carpio) IN JATILUHUR RESERVOIR WEST JAVA Indah Nurwulan; Eddy Afrianto; Iis Rostini; Intan Pratama
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.43 KB) | DOI: 10.31258/terubuk.47.1.112-117

Abstract

This research was conducted in Microbiology Laboratory of Biology Department, Faculty of Mathematics and Natural Sciences, Padjadjaran University in May 2017. The purpose of  the research was to identify the number and types of microbes contained in carp (Cyprinus carpio) in Jatiluhur Reservoir, West Java. The method used in this research was sample survey method or field survey. The water and common carp sampling stations are divided into 3 stations, station 1 is located in Zone 1 (low density), station 2 is located in Zone 3 (medium density), and station 3 is located in Zone 5 (high density). Determination of sampling location water and fish is done based on Data Recapitulation of Density of Karamba Floating Net from the Department of Animal Husbandry and Fisheries of West Java.Water samples and fish mucus were tested using Total Plate Count (TPC) method using different specific media that is Trypticase Soy Agar (TSA), deMann Ragosa Sharpe Agar (MRSA), Kliger Iron Agaar (KIA), Thiosulphate Citrate Bile salts Sucrose Agar (TCBS), and Xylose Lysine Deoxycholate (XLD). Microbes can be known by species because they just grown on specific media that can directly showed the specific characteristics of certain microbial species based on the color of the colony. The parameter observed were microbiological test (TPC). The result of the research showed that there was Bacillus sp, Escherichia coli, Lactobacillus sp, Vibrio cholerae, Vibrio parahemoliticus, Vibrio spp, dan Shigella sp on the water samples and carp mucus. The result of research on water samples and fishery products in Jatiluhur Reservoir showed that water quality in Zone 1, Zone 3, and Zone 5 is still below the threshold of microbial contamination based on SNI 7388: 2009, while fish located in Zone 3 and Zone 5 is contaminated by Escherecia coli and Vibrio cholerae, exceed the threshold of  SNI 7388: 2009 on microbial contamination in fresh fish.
THE IMPACT OF CULINARY TOURISM ON THE ECONOMY OF COASTAL COMMUNITIES IN TIRAM BEACH NAGARI TAPAKIS SUB DISTRICT ULAKAN TAPAKIS PADANG PARIAMAN REGENCY WEST SUMATERA PROVINCE Dela Sintya; Trisla Warningsih; Hamdi Hamid
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.604 KB) | DOI: 10.31258/terubuk.47.1.76-82

Abstract

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.
CHEMICAL AND SENSORY CHARACTERISTICS OF CARP MEAT (Osphronemus goramy) FROM DIFFERENT SIZES Guswanda Putra; Bustari Hasan; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.419 KB) | DOI: 10.31258/terubuk.47.1.118-125

Abstract

This research aims to evaluate and compare of proximate composition, amino acid and fatty acid of carp (Osphronemus goramy) from different sizes: small (400-500 gr), medium (600 – 800 g), and large (900-1100 g). 27 samples of carp were obtained from a cage in Gurami village, Kampar. The edible portion, processing waste, water holding capacity, sensory quality, proximate, amino acid and fatty acid were evaluated. The result showed that appearance, odor, edible portion, processing waste were not different between fish sizes. The highest taste and texture were found in large size carp (8.5 and 8.1), then followed by medium (8.3 and 7.9), and small (7.6 and 7.8), respectively. The highest water holding capacity was found in medium size carp (32.4%) then large (28.3%) and small (26.0%). The result of proximate analysis of the highest water and ash content were found in small size carp (75.55% and 1.05%), then followed by medium (74.20% and 0.90%) and large (7.69% and 0.88%). The protein content of large size carp (20.88%) was higher than medium (18.70%) and small (18.36%). The fat content of large size carp (2.70%) was higher than medium (2.40%) and small (2.29%). The highest amino acid was found in large size carp (69.25%) followed by medium (56.38%) and small (49.86%). The highest fatty acid was found in large size carp (99.55%) followed by small (97.63%) and medium (97.20%).
IDENTIFICATION OF LACTIC ACID BACTERIA FROM BIOFLOK TECHNOLOGY WHICH HAS BEEN GAVE MOLLASES ON RED TILAPIA (Oreochromis sp.) AQUACULTURE Nelli Karolina Sitorus; Iesje Lukistyowati; Henni Syawal; Iskandar Putra
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (397.013 KB) | DOI: 10.31258/terubuk.47.1.83-92

Abstract

The aim of this research was to  determine the types of lactic acid bacteria from biofloc technology with the addition of mollase in red tilapia aquaculture containers and to determine the optimum growth of lactic acid bacteria at pH 2, 4, and 6, and also to observe the density of bacteria in the biofloc container water during maintenance. The methods used in this research are survey and experiments by taking flok from maintenance container and then identifying the lactic acid bacteria. The results of lactic acid bacteria inoculation obtained 16 isolates isolated from floc which can only grow at pH 4 and pH 6. Identification based on physical tests, chemical tests, and biochemical tests showed that the isolates were classified into Bacillus and Streptococcus. The amount of bacterial density water from containers of biofloc technology were given mollase during research reached the highest point in the third week, which averaged 109 CFU/mL.
CHARACTERISTICS AND EFFECTIVENESS OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS AN ANTIBACTERIAL COMPOUND Tengku Muhammad Ghazali; Rahman Karnila; Dewita Dewita
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.473 KB) | DOI: 10.31258/terubuk.47.1.93-101

Abstract

This study aims to investigate the inhibition zones of the chitosan against Pseudomonas aeruginosa. Carapace from T. anomala is used as raw material of chitosan. There were 5 treatments used, namely positive control (K0+), negative control (K0-), 5% chitosan (K1), 7% chitosan (K2) and 9% (K3) chitosan. The carapace was taken and then washed, dried, refined, demineralization, de-preoteinated, deasitelation and was tested using double layer method, discs and well diffusion. The proximate carapace test results were as follows, water content was 68.18 % gross wight (gw), moisture content 11.77 % dry wight (dw) protein content, 2.35 %dw fat content, 84.43 %dw ash content and carbohydrate content was 1.45 %dw. The chitosan of T. anomala characteristics were yellowish white flakes, odorless and tasteless with yield value, moisture content, ash content, mineral content (Ca, Fe, K, Na, P) and the degree of deacetylation 27.51 %; 7.31 %gw; 3.40 %dw; 12.17 mg/L; 4.90 mg/L; 3.40 mg/L; 5.49 mg/L; 0.27 mg/L; and 73.43 % respectively , Results on antimicrobial sensivity tests using double layer, disk blank and well diffusion. Shown clear zone, 13.87 mm, 11.34 mm and 14.62 mm. these values indicate that the antimicrobial effect of the chitosan is strong.
THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS Leona Arieska; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.99 KB) | DOI: 10.31258/terubuk.47.1.102-111

Abstract

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.
CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.) Rara Mona Angraini; Desmelati Desmelati; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 47, No 1 (2019): Februari 2019
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.932 KB) | DOI: 10.31258/terubuk.47.1.69-75

Abstract

This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

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