Heru Santoso, Jul Manohas, Mohammad Zaini, Yuliman Purwanto, Johnny H. Tumiwa, Jerry D. Kalesaran
The aim of this research was to determine the species composition (Kj) and the weight composition (Kb) of the catch using a bottom gillnet whom operated by fishermen the village of Kulu. The research was conducted from October to December 2020. The research method was experimental fishing using gillnets with a 3 inch mesh size. The fishing operation took place over 15 trips and the fishing area was around the waters of the village of Kulu. The results showed that the catch was 117 fish including 15 kinds of fish and one type crustacean. The composition based on the dominant fish species is Naso hexacanthus (29.06%), whereas the composition based on the dominant weight is Portunus pelagicus (33.6%). Keywords : bottom gillnet, composition, kulu village
{"title":"KOMPOSISI HASIL TANGKAPAN RARAPE (BOTTOM GILLNET) DI DESA KULU KECAMATAN LIPKUPANG, KABUPATEN MINAHASA UTARA","authors":"Heru Santoso, Jul Manohas, Mohammad Zaini, Yuliman Purwanto, Johnny H. Tumiwa, Jerry D. Kalesaran","doi":"10.15578/jbf.v3i2.113","DOIUrl":"https://doi.org/10.15578/jbf.v3i2.113","url":null,"abstract":"The aim of this research was to determine the species composition (Kj) and the weight composition (Kb) of the catch using a bottom gillnet whom operated by fishermen the village of Kulu. The research was conducted from October to December 2020. The research method was experimental fishing using gillnets with a 3 inch mesh size. The fishing operation took place over 15 trips and the fishing area was around the waters of the village of Kulu. The results showed that the catch was 117 fish including 15 kinds of fish and one type crustacean. The composition based on the dominant fish species is Naso hexacanthus (29.06%), whereas the composition based on the dominant weight is Portunus pelagicus (33.6%). Keywords : bottom gillnet, composition, kulu village","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127781789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cultivating vannamei shrimp using round ponds is an alternative way of cultivation to minimize the significant investment costs. One of the obstacles in vannamei shrimp cultivation is the availability of Dissolve Oxygen (DO) in water. By utilizing solar energy which is converted into electrical energy, DO levels can be maintained with an aeration system that utilizes solar energy. North Lombok Regency has the potential for solar energy which reaches 4.91 kWh / m2 / day with a minimum clearness index of 0.446 which is very potential to be utilized. The purpose of this research is to find the optimal design for a stand alone panel PV system to serve the electrical energy needs of vannamei shrimp farming in round ponds. The method used is to calculate the most optimal design with HOMER (Hybrid Optimization Model for Electric Renewables) software to be able to serve the average energy requirement of 38.2 kWh / day. From the analysis, it was found that the most optimal designs were the PV panel brand A 16.8 kW, the PV panel brand B 1 kW and the 200 Ah battery with a total of 104 units. Keywords : cultivation, energy, optimization, pv panel, shrimp
使用圆形池塘养殖凡纳美对虾是一种可替代的养殖方式，可以最大限度地减少重大投资成本。凡纳美对虾养殖的障碍之一是水中溶解氧(DO)的可用性。通过利用转化为电能的太阳能，利用太阳能的曝气系统可以维持DO水平。北龙目岛的太阳能潜力达到4.91千瓦时/平方米/天，最低清晰度指数为0.446，非常有潜力被利用。本研究的目的是寻找一个独立的面板光伏系统的最佳设计，以满足圆形池塘中凡纳美虾养殖的电能需求。采用的方法是利用HOMER (Hybrid Optimization Model for Electric Renewables)软件计算最优设计，使其能够满足38.2千瓦时/天的平均能源需求。通过分析发现，最优设计为光伏板品牌A 16.8 kW，光伏板品牌B 1kw, 200 Ah蓄电池共104台。关键词:养殖，能源，优化，光伏板，对虾
{"title":"DESAIN DAN OPTIMISASI STAND ALONE PV PANEL SYSTEM UNTUK BUDIDAYA UDANG VANNAMEI PADA KOLAM BUNDAR DI KABUPATEN LOMBOK UTARA","authors":"Birham Hermansyah, A. Rahmawati, Barokah Barokah","doi":"10.15578/jbf.v3i2.111","DOIUrl":"https://doi.org/10.15578/jbf.v3i2.111","url":null,"abstract":"Cultivating vannamei shrimp using round ponds is an alternative way of cultivation to minimize the significant investment costs. One of the obstacles in vannamei shrimp cultivation is the availability of Dissolve Oxygen (DO) in water. By utilizing solar energy which is converted into electrical energy, DO levels can be maintained with an aeration system that utilizes solar energy. North Lombok Regency has the potential for solar energy which reaches 4.91 kWh / m2 / day with a minimum clearness index of 0.446 which is very potential to be utilized. The purpose of this research is to find the optimal design for a stand alone panel PV system to serve the electrical energy needs of vannamei shrimp farming in round ponds. The method used is to calculate the most optimal design with HOMER (Hybrid Optimization Model for Electric Renewables) software to be able to serve the average energy requirement of 38.2 kWh / day. From the analysis, it was found that the most optimal designs were the PV panel brand A 16.8 kW, the PV panel brand B 1 kW and the 200 Ah battery with a total of 104 units. Keywords : cultivation, energy, optimization, pv panel, shrimp","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122607062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B20 is a fuel that is widely used for combustion systems in diesel engines, especially in Indonesia. Apart from having the advantages, biodiesel B20 also has various disadvantages that affect the performance of diesel engines such as those that have a higher flash point than diesel so that biodiesel is more difficult to burn and has a high viscosity which causes less good atomization of fuel and eventually causes deposits in combustion chamber. One or the solution to the problem is that it can be done carefully. The aim of this research is to make a Shell and Tube Heat Exchanger (STHE) by including the insulation in it to improve the heat exchange performance. The method applied in this research is an experiment by testing the performance of the heat exchanger using a cooling water jacket. Some of the equipment used is a diesel engine from the Mitsubishi Diesel Engine, Type 4d35, 4 cylinder, 75 HP. Data were collected at a constant rotation of 1500 rpm at no load. The results showed that the higher the cooling water temperature of the jacket, the higher the biodiesel temperature. With a cooling water jacket temperature of 83oC, it can heat biodiesel at 74.8oC. Keywords : B20 Fuel Oil; Diesel Engine; Heater; Heat Recovery; Jacket Cooler
{"title":"EFEK KONFIGURASI BAFFLE PADA HEAT EXCHANGER TYPE SHELL AND TUBE SEBAGAI PEMANAS BAHAN BAKAR BIODIESEL B20","authors":"Josua Huwae, Barokah Barokah, Marinus S. Tappy, Jefta Ratela, Fahriadi Pakaya, Maful Suranto, Baihaqi Baihaqi","doi":"10.15578/jbf.v3i2.109","DOIUrl":"https://doi.org/10.15578/jbf.v3i2.109","url":null,"abstract":"B20 is a fuel that is widely used for combustion systems in diesel engines, especially in Indonesia. Apart from having the advantages, biodiesel B20 also has various disadvantages that affect the performance of diesel engines such as those that have a higher flash point than diesel so that biodiesel is more difficult to burn and has a high viscosity which causes less good atomization of fuel and eventually causes deposits in combustion chamber. One or the solution to the problem is that it can be done carefully. The aim of this research is to make a Shell and Tube Heat Exchanger (STHE) by including the insulation in it to improve the heat exchange performance. The method applied in this research is an experiment by testing the performance of the heat exchanger using a cooling water jacket. Some of the equipment used is a diesel engine from the Mitsubishi Diesel Engine, Type 4d35, 4 cylinder, 75 HP. Data were collected at a constant rotation of 1500 rpm at no load. The results showed that the higher the cooling water temperature of the jacket, the higher the biodiesel temperature. With a cooling water jacket temperature of 83oC, it can heat biodiesel at 74.8oC. Keywords : B20 Fuel Oil; Diesel Engine; Heater; Heat Recovery; Jacket Cooler","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125377621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Ramadhani, Barokah Barokah, Fahriadi Pakaya, J. Huwae, Marinus S. Tappy, Andie Murtono, Ahmad Tubagus Tsani Risqi Aji
Propeller is one of the important components of a ship. Generally, propellers are made of aluminum which is easily damaged when hit by waves and corrosion. The development is done by adding brass (Cu-Zn) on ADC 12. The sample was successfully made with a ratio of 70% ADC 12 : 30% Cu-Zn using the casting method and then cooled at room temperature followed by die casting and sand casting processes. The sample was tested for hardness using the Rockwell method according to the ASTM E18 standard and the microstructure test on the sample. Based on the test results obtained an average hardness level of 72.6 HRC and the formation of Al-Si-Mg, α-Al, Cu, Zn in the sample which shows the distribution of non-ferrous material in ADC-12. Keywords : ADC 12; Cu-Zn; propeller; microstructure; hardness
{"title":"PENGARUH KOMPOSISI CU-ZN TERHADAP TINGKAT KEKERASAN DAN STRUKTUR MIKRO ALUMINIUM DIE CASTING (ADC) 12 SEBAGAI BAHAN PROPELLER","authors":"A. Ramadhani, Barokah Barokah, Fahriadi Pakaya, J. Huwae, Marinus S. Tappy, Andie Murtono, Ahmad Tubagus Tsani Risqi Aji","doi":"10.15578/jbf.v3i2.114","DOIUrl":"https://doi.org/10.15578/jbf.v3i2.114","url":null,"abstract":"Propeller is one of the important components of a ship. Generally, propellers are made of aluminum which is easily damaged when hit by waves and corrosion. The development is done by adding brass (Cu-Zn) on ADC 12. The sample was successfully made with a ratio of 70% ADC 12 : 30% Cu-Zn using the casting method and then cooled at room temperature followed by die casting and sand casting processes. The sample was tested for hardness using the Rockwell method according to the ASTM E18 standard and the microstructure test on the sample. Based on the test results obtained an average hardness level of 72.6 HRC and the formation of Al-Si-Mg, α-Al, Cu, Zn in the sample which shows the distribution of non-ferrous material in ADC-12. Keywords : ADC 12; Cu-Zn; propeller; microstructure; hardness","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"150 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133952847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesian shipyards are generally dominated by shipyards classified as traditional shipyards. Marine and Fisheries Bitung of Polytechnic dockyard or also known as workshop fishing vessel training is one of the shipyards belonging to the Technical Execution Unit of the Ministry of Maritime Affairs and Fisheries. Currently, the shipyard is only used for repairing fishing vessels with a tonnage of less than 30 GT around the town of Bitung. The shipyard uses a slipway type construction or a pull dock that uses an electric winch. The large number of ship repair requests at Bitung Marine and Fisheries Polytechnic shipyard is the reason for the need to increase the capacity of the shipyard. A technology level assessment should be carried out in order to see to what extent the level of technology which includes components of humanware, technoware, infoware and orgaware meets the needs of ship repair at the shipyard. This research was carried out from June to August 2021 using the case study method and analyzed by calculating the TCC value (technological contribution coefficient) of the technological components of technoware, humanware, infoware and orgaware. The highest contribution value is the infoware component, while the technoware component has the lowest contribution. The marine fisheries Bitung Polytechnic shipyard shows that the value of technological contributions lies in the semi-modern classification. Keywords : technological level, technometric model, shipyard.
{"title":"PENILAIAN TINGKAT TEKNOLOGI GALANGAN KAPAL POLITEKNIK KELAUTAN DAN PERIKANAN BITUNG, SULAWESI UTARA","authors":"Y. Purwanto, Fahriadi Pakaya","doi":"10.15578/jbf.v3i2.112","DOIUrl":"https://doi.org/10.15578/jbf.v3i2.112","url":null,"abstract":"Indonesian shipyards are generally dominated by shipyards classified as traditional shipyards. Marine and Fisheries Bitung of Polytechnic dockyard or also known as workshop fishing vessel training is one of the shipyards belonging to the Technical Execution Unit of the Ministry of Maritime Affairs and Fisheries. Currently, the shipyard is only used for repairing fishing vessels with a tonnage of less than 30 GT around the town of Bitung. The shipyard uses a slipway type construction or a pull dock that uses an electric winch. The large number of ship repair requests at Bitung Marine and Fisheries Polytechnic shipyard is the reason for the need to increase the capacity of the shipyard. A technology level assessment should be carried out in order to see to what extent the level of technology which includes components of humanware, technoware, infoware and orgaware meets the needs of ship repair at the shipyard. This research was carried out from June to August 2021 using the case study method and analyzed by calculating the TCC value (technological contribution coefficient) of the technological components of technoware, humanware, infoware and orgaware. The highest contribution value is the infoware component, while the technoware component has the lowest contribution. The marine fisheries Bitung Polytechnic shipyard shows that the value of technological contributions lies in the semi-modern classification. Keywords : technological level, technometric model, shipyard.","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126961788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yellowfin tuna has high economic value. Frozen tuna loin processing was observed and characterized its quality from raw material to finished product to deepen comprehensive understanding of the process. The aims of this research to determine the frozen tuna loin processing flow, to determine the application of the cold chain system, to calculate the yield of frozen tuna loin, and to determine the quality of raw materials and frozen tuna loin final products. The research method was conducted by observation and direct involvement during processing. This research found that processing fresh tuna into frozen tuna loin includes no less than twenty stages, from receiving raw materials to loading products for sale. The cold chain system has been implemented well because the fish temperature is always below 4 oC. The yield of frozen tuna loin processing has reached the company’s standard, which is above 50%. The organoleptic value of raw material was 8, and the final product organoleptic was also 8. The histamine test showed that tuna histamine levels were low, complied the company’s standard (< 17 ppm). The microbiology tests of raw material and final product including ALT, E. coli, and Salmonella test were less than 5×105 colonies/gram, < 3 APM/g, and negative. Keywords: Cold Chain; Frozen Loin; Quality; Tuna Processing; Yield
{"title":"IDENTIFIKASI PROSES PENGOLAHAN DAN KARAKTERISASI MUTU TUNA SIRIP KUNING (THUNNUS ALBACARES) LOIN BEKU","authors":"Y. Handoko, A. N. Siregar, Ardi Yakob Rondo","doi":"10.15578/jbf.v3i1.100","DOIUrl":"https://doi.org/10.15578/jbf.v3i1.100","url":null,"abstract":"Yellowfin tuna has high economic value. Frozen tuna loin processing was observed and characterized its quality from raw material to finished product to deepen comprehensive understanding of the process. The aims of this research to determine the frozen tuna loin processing flow, to determine the application of the cold chain system, to calculate the yield of frozen tuna loin, and to determine the quality of raw materials and frozen tuna loin final products. The research method was conducted by observation and direct involvement during processing. This research found that processing fresh tuna into frozen tuna loin includes no less than twenty stages, from receiving raw materials to loading products for sale. The cold chain system has been implemented well because the fish temperature is always below 4 oC. The yield of frozen tuna loin processing has reached the company’s standard, which is above 50%. The organoleptic value of raw material was 8, and the final product organoleptic was also 8. The histamine test showed that tuna histamine levels were low, complied the company’s standard (< 17 ppm). The microbiology tests of raw material and final product including ALT, E. coli, and Salmonella test were less than 5×105 colonies/gram, < 3 APM/g, and negative. Keywords: Cold Chain; Frozen Loin; Quality; Tuna Processing; Yield","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127813437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nova Tumanduk, Hetty Ondang, Itje Wewengkang, Fidel Ticoalu, Dyah Ayu Rakhmayeni, Fernando Wowiling
The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.
本研究的目的是确定液体烟熏滩涂鱼的最佳产品，并确定液体烟熏滩涂鱼的最佳储存量。烟熏是干燥技术和添加木材燃烧产生的化合物的结合，以保持鱼的耐久性。液体吸烟使用液体烟雾作为吸烟介质(Utomo et al, 2012)。液体烟的使用是为了提供特定的颜色效果、味道和烟熏味。在这项研究中使用的方法是实验性的，通过进行实验来观察结果。实验设计采用随机区组设计(RBD)，采用方差分析。使用的材料是堆堆鱼、液体烟雾、用于质量检测的化学品，使用的工具是燃气灶、干燥柜、实验室设备、放置堆堆鱼的容器(para-para)。所用液体烟为CV产生的液体烟。Wulung表面上。根据研究结果，可以得出结论:1)液体烟浸泡浓度为3%的液体烟45分钟，得到最佳的液烟滩涂鱼制品。2)以过氧化物数为标准，常温下液体烟熏滩涂鱼的最佳保质期为7.2个月。关键词:最佳处理，液烟，货架，烟熏，滩涂鱼。
{"title":"PENDUGAAN UMUR SIMPAN IKAN TANDIPANG (DUSSUMEIRIA ACUTTA) ASAP CAIR DI KOTA BITUNG","authors":"Nova Tumanduk, Hetty Ondang, Itje Wewengkang, Fidel Ticoalu, Dyah Ayu Rakhmayeni, Fernando Wowiling","doi":"10.15578/jbf.v3i1.101","DOIUrl":"https://doi.org/10.15578/jbf.v3i1.101","url":null,"abstract":"The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"123 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116523809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rudi Saranga, M. Arifin, Fitroh Dwi Hariyoto, Elsari Tanjung Putri, A. Ely
Selar boops is a group of small pelagic fish in the Carangidae family, this fish is known by the Bitung people as Tude Batu. This fish has economic value which is caught by fishermen in the waters around Bitung City using hand line fishing. This study aims to identify the secondary sexual organs. Fish samples were collected from 2 locations, namely Kampung Pisang and Pasar Winenet. The secondary sexual organs are identified by observing the morphological using the morphometric truss method of 19 morphological characters. Anova K-Means Cluster (AKMC) analysis as well as discriminant analysis were used to differentiate male and female fish groups. The results of this research showed that the morphometric characteristics of secondary sexual organs in male and female S. boops. The results showed that there were 11 different morphometric truss for morphometric characters in secondary sexual organs of male and female S. boops using AMKC analysis. The results of the discriminant analysis showed that the characteristics of the secondary sex organs in S. boops fish were found in the ratio of pectoral fin length (PaSiPek) and head length (PaKe) with a discriminant value (D) <0 grouped as male fish and discriminant value (D)> 0 classified as female. Keywords : discriminant, morphometry, secondary sexual organs, tude batu
{"title":"KARAKTERISTIK ORGAN SEKSUAL SEKUNDER IKAN TUDE BATU (SELAR BOOPS) DARI PERAIRAN BITUNG","authors":"Rudi Saranga, M. Arifin, Fitroh Dwi Hariyoto, Elsari Tanjung Putri, A. Ely","doi":"10.15578/jbf.v3i1.99","DOIUrl":"https://doi.org/10.15578/jbf.v3i1.99","url":null,"abstract":"Selar boops is a group of small pelagic fish in the Carangidae family, this fish is known by the Bitung people as Tude Batu. This fish has economic value which is caught by fishermen in the waters around Bitung City using hand line fishing. This study aims to identify the secondary sexual organs. Fish samples were collected from 2 locations, namely Kampung Pisang and Pasar Winenet. The secondary sexual organs are identified by observing the morphological using the morphometric truss method of 19 morphological characters. Anova K-Means Cluster (AKMC) analysis as well as discriminant analysis were used to differentiate male and female fish groups. The results of this research showed that the morphometric characteristics of secondary sexual organs in male and female S. boops. The results showed that there were 11 different morphometric truss for morphometric characters in secondary sexual organs of male and female S. boops using AMKC analysis. The results of the discriminant analysis showed that the characteristics of the secondary sex organs in S. boops fish were found in the ratio of pectoral fin length (PaSiPek) and head length (PaKe) with a discriminant value (D) <0 grouped as male fish and discriminant value (D)> 0 classified as female. Keywords : discriminant, morphometry, secondary sexual organs, tude batu","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133551624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Adi Suseno, Dyah Ayu Rakhmayeni, Meilya Suzan Triyastuti, Fernando Wowiling
Tandipang fish sauce is one of the diversified products of tandipang fish. The choice of chili sauce as a diversified product is based on the reason that chili sauce is a popular product among the public and is quite in demand, especially the people of North Sulawesi. The purpose of this study was to make tandipang fish sauce products in jars and obtain the best quality and shelf life of tandipang fish sauces in jars. The benefits produced are as souvenirs of processed products typical of North Sulawesi. The method used is the experimental design used, namely the Factorial Completely Randomized Design (CRD) using ANOVA. Observation factors were storage time 0, 1, 2, and 3 weeks at a temperature of 28°C (room) and chili flavor variants (onion sauce, green chili sauce, and grilled rica). vary. Based on the results of the water content test, roasted rica is the best product. Because it has a low water content compared to chili and green chili sauce. Based on the results of organoleptic and microbiological tests, the tandipang fish sauce is suitable for consumption until the 3rd week. It can be concluded that the three variants of the tandipang fish sauce can be stored for 3 weeks at room temperature.Keywords : diversification, jar, sauce, shelf life , tandipang fish
{"title":"DIVERSIFIKASI SAMBAL IKAN TANDIPANG ASAP DALAM JAR","authors":"Adi Suseno, Dyah Ayu Rakhmayeni, Meilya Suzan Triyastuti, Fernando Wowiling","doi":"10.15578/jbf.v3i1.103","DOIUrl":"https://doi.org/10.15578/jbf.v3i1.103","url":null,"abstract":"Tandipang fish sauce is one of the diversified products of tandipang fish. The choice of chili sauce as a diversified product is based on the reason that chili sauce is a popular product among the public and is quite in demand, especially the people of North Sulawesi. The purpose of this study was to make tandipang fish sauce products in jars and obtain the best quality and shelf life of tandipang fish sauces in jars. The benefits produced are as souvenirs of processed products typical of North Sulawesi. The method used is the experimental design used, namely the Factorial Completely Randomized Design (CRD) using ANOVA. Observation factors were storage time 0, 1, 2, and 3 weeks at a temperature of 28°C (room) and chili flavor variants (onion sauce, green chili sauce, and grilled rica). vary. Based on the results of the water content test, roasted rica is the best product. Because it has a low water content compared to chili and green chili sauce. Based on the results of organoleptic and microbiological tests, the tandipang fish sauce is suitable for consumption until the 3rd week. It can be concluded that the three variants of the tandipang fish sauce can be stored for 3 weeks at room temperature.Keywords : diversification, jar, sauce, shelf life , tandipang fish","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131960398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Samuel Hamel, Karyanto Karyanto, Lusje D. Antou, Lidya Katili
The research objectives were (1) to examine the difference of productivity level of the catch (hook rate) between the flying bottom longline (RDL) and the conventional bottom longline. (2) record the type and amount of catch. The flying bottom longline (RDL) in this study is a modified construction design of bottom long line, by shortening the branch line and reducing its distance on the main line. The fishing method was changed by spreading the main line on the bottom of the sea. Thus each branch line and hooks will float to the mid surface by taking advantage of the movement of the ocean currents. The research was conducted in August-October 2020 in the waters of the Lembeh Strait, Bitung City, North Sulawesi. The research method used was 6 fishing trips trials. The results of this study indicate that the normality and homogeneity test of the hook rate data distribution is obtained 0.635 for residual value of data normality and a 0.732 of residual value of homogenity, so the data is normally distributed and homogeneous The hook rate on the flying bottom longline (RDL) operated at a depth of 10 m with fresh squid fish bait illustrates that the flying bottom longline hook rate (RDL) is higher than the conventional bottom longline (Rdk). The same thing happened at a depth of 20 m. The hook rate of the flying bottom line (RDL) was higher than that of the conventional bottom line (RDK). The effect of fresh squid bait shows a significant difference in the amount of catch between RDL and RDK. There is a significant difference between RDL and RDK when using decapterus bait. There is no significant difference between the depths of 10 meters and 20 meters on the amount of fish catch. The number of fish species caught using the flying bottom longline (RDL) is eleven species of demersal fish. Total catch using conventional bottom longlines (RDK) is eight species of demersal fish. Keywords: bait; branch line, flying bottom longline; main line, productivity
{"title":"HOOK RATE RAWAI DASAR LAYANGAN (RDL) STUDI PRODUKTIVITAS RAWAI DASAR YANG DIMODIFIKASI DI PERAIRAN SELAT LEMBEH BITUNG SULUT","authors":"Samuel Hamel, Karyanto Karyanto, Lusje D. Antou, Lidya Katili","doi":"10.15578/jbf.v3i1.102","DOIUrl":"https://doi.org/10.15578/jbf.v3i1.102","url":null,"abstract":"The research objectives were (1) to examine the difference of productivity level of the catch (hook rate) between the flying bottom longline (RDL) and the conventional bottom longline. (2) record the type and amount of catch. The flying bottom longline (RDL) in this study is a modified construction design of bottom long line, by shortening the branch line and reducing its distance on the main line. The fishing method was changed by spreading the main line on the bottom of the sea. Thus each branch line and hooks will float to the mid surface by taking advantage of the movement of the ocean currents. The research was conducted in August-October 2020 in the waters of the Lembeh Strait, Bitung City, North Sulawesi. The research method used was 6 fishing trips trials. The results of this study indicate that the normality and homogeneity test of the hook rate data distribution is obtained 0.635 for residual value of data normality and a 0.732 of residual value of homogenity, so the data is normally distributed and homogeneous The hook rate on the flying bottom longline (RDL) operated at a depth of 10 m with fresh squid fish bait illustrates that the flying bottom longline hook rate (RDL) is higher than the conventional bottom longline (Rdk). The same thing happened at a depth of 20 m. The hook rate of the flying bottom line (RDL) was higher than that of the conventional bottom line (RDK). The effect of fresh squid bait shows a significant difference in the amount of catch between RDL and RDK. There is a significant difference between RDL and RDK when using decapterus bait. There is no significant difference between the depths of 10 meters and 20 meters on the amount of fish catch. The number of fish species caught using the flying bottom longline (RDL) is eleven species of demersal fish. Total catch using conventional bottom longlines (RDK) is eight species of demersal fish. Keywords: bait; branch line, flying bottom longline; main line, productivity","PeriodicalId":336742,"journal":{"name":"JURNAL BLUEFIN FISHERIES","volume":"308 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121070183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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