EFEKTIFITAS ECENG GONDOK (Eichornia crassipess) TERHADAP REDUKSI TOTAL AMMONIA NITROGEN (TAN) DAN PERTUMBUHAN BENIH IKAN LELE DUMBO (Clarias gariepinus)

Catfish (Clarias gariepinus.) is one of the leading commodities that are widely cultivated in Indonesia. The current development of the aquaculture industry, which leads to intensive cultivation systems with an increase in stocking and high amount of feed, causes an increase in organic waste that can reduce water quality. Phytoremediation is one way to stabilize pollutants, both organic and inorganic compounds, through aquatic plants. Water hyacinth (Eichornia crassipess) is one aquatic plant that can reduce total nitrogen up to 73.05%. This study aims to analyze the effect of water hyacinth (E. crassipess) as a phytoremediator on TAN reduction, survival rates, and growth of catfish (C. gariepinus) seeds. This study used a Completely Randomized Design (CRD) method with four treatments and four replications, namely P1 / control (without water hyacinth), P2 (without replacement of water hyacinth), P3 (alternation of water hyacinth every 21 days), and P4 (alternation of water hyacinth) every 14 days). The results showed that the P4 treatment (alternation of water hyacinth every 14 days) gave the lowest TAN content 0.01 mg / L and provided the highest survival rate of 89.88%, as well as the absolute weight and length growth of the most catfish seeds height, i.e., 9.80 g, and 5.50 cm, respectively.

PROFIL ASAM LEMAK MINYAK IKAN SELAR (Selaroides leptolesis) DENGAN BERBAGAI LEVEL PENAMBAHAN BUBUK KEMANGI (Ocimum bacilicum)

This study aimed to know the profile and composition of fatty acid consisting of polyunsaturated fatty acid content (PUFA), monounsaturated fatty acid (MUFA), and saturated fatty acid (SFA) in selar fish oil (selaroides leptolesis) with various levels of basil powder (Ocimum basilicum)². The research was conducted at the Animal Product Technology Laboratory, Department of Animal Husbandry, Faculty of Animal Husbandry and Fisheries of Tadulako University. The research using 4 treatments and 3 replications with treatment M0 = 10 ml fish oil + 0% Basil Powder, M1 = 10 ml fish oil + 2% Basil Powder, M2 = 10 ml fish oil + 4% Basil Powder, M3 = 10 ml fish oil + 6% Basil Powder, each treatment repeated 3 times so that there are 12 experimental units. Fatty acid profile analysis using GCMS (gas chromatography-mass spectrometry), conducted in Organic Chemistry Laboratory of Faculty of Mathematics and Natural Sciences UGM Jogjakarta. The results of this study showed that 10 ml fish oil with various levels of basil powder added 18 types of fatty acids belonging to polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SFA). It can be concluded that the addition of 6% powder of basil can defend SFA and increase MUFA and PUFA.

PENGARUH KONSENTRASI NaOH TERHADAP KUALITAS TEPUNG TULANG IKAN BANDENG (Chanos chanos)

Fishbone is one form of waste from fish processing. Milkfish bone flour has high calcium and phosphorus content and can be an alternative source for the fulfillment of calcium and phosphorus in the body. The aimed of this research to find out the effect of NaOH concentration on the quality of milkfish bone meal (Chanos chanos). The research was conducted at the Animal Products Technology Laboratory, Tadulako University. Simultaneously, the analysis of calcium and water content was located at the Soil Science Laboratory of the Faculty of Agriculture, University of Tadulako. The length of time for the study is one month from March -April 2019. The research method that will be used is an experiment with a Completely Randomized Design (CRD) with the effect of NaOH concentration as follows: P1: 1% NaOH with a boiling temperature of 70 oC; P2: 2% NaOH with a boiling temperature of 70 oC; P3: 3% NaOH with a boiling temperature of 70 oC; and P4: 4% NaOH with a boiling temperature of 70 oC. The results of variance showed that it could be stated that the results of the analysis of calcium levels with the influence of NaOH concentration on the quality of milkfish bone meal do not have a significant effect on the value of calcium levels in fishbone meal flour.

MUTU KIMIA DAN ORGANOLEPTIK KECAP IKAN LAYANG (Decapterus spp.) DENGAN PENAMBAHAN ENZIM BROMELIN

Fish sauce is a fishery product made from fish meat raw materials in two ways: traditional fermentation and enzymatic fermentation. Fish sauce is easy and cheap to make and is popular with the public. Fermentation breaks down complex compounds in the fish body into simpler compounds by enzymes originating from the fish's body itself or microorganisms and taking place under controlled environmental conditions. One of the factors that influence fermentation activities is the type of enzyme used. Bromelain enzyme is a type of sulfhydryl protease enzyme that can hydrolyze protein—adding enzymes before fermentation can shorten the time in making the fish sauce (because there is no need for adaptation time for microorganisms to produce enzymes that can hydrolyze protein). This study aimed to determine the effect of bromelain enzyme concentrations on the chemical and organoleptic quality of flying fish sauce (Decapterus spp). The research results showed that the enzyme bromelain concentration has a very significant effect on chemical quality (viscosity) and organoleptic quality (odor and color). The K1 treatment (200 ml) had the highest value on the assay of viscosity (3,698%), aroma (2,425), and color (2,738).

POLA PERTUMBUHAN IKAN LAYANG (Decapterus ruselli) YANG DARATKAN DI PELABUHAN PERIKANAN LABUAN BAJO KABUPATEN DONGGALA PROVINSI SULAWESI TENGAH

The growth pattern of flying fish (Decapterus ruselli) landed at the Labuan Bajo Fish Landing Base, Donggala Regency, has never been implemented. Based on this, research on estimating the growth pattern of flying fish (Decapterus ruselli) is necessary to support these fish resources' sustainable use. This research aimed to study the growth pattern of flying fish (Decapterus ruselli) in Labuan Bajo Fishery Port, Donggala. Flying fish were taken from the catch of fishers who landed their catch at Labuan Bajo Fishing Port, Donggala. Sampling was proportional to the stratified sampling method, namely groups of a small, medium, and large fish. Data were analyzed by a simple linear regression method using Microsoft Excel 2016. The results showed that the growth pattern of flying fish (Decapterus ruselli) landed in Labuan Bajo Fishery Port showed a tendency to be the same. The daily data showed a negative allometric growth pattern and a sigmoid (logistic model). The flying fish condition factor every day is good, where the average value is more than 1 (K> 1). The condition factor > 1 indicates that the flying fish caught around the waters of Banawa is in good condition.

PERTUMBUHAN DAN KELANGSUNGAN HIDUP IKAN BETOK (Anabas testudineus) YANG DIBERIKAN PAKAN KOMERSIAL DENGAN FREKUENSI BERBEDA

This study aimed to determine the effect of commercial feeding (pellets) on the growth and viability of Betok fish (Anabas testudineus). The research was conducted at the Laboratory of Water Quality and Aquatic Biology, Faculty of Animal Husbandry and Fisheries, University of Tadulako Palu, from November to December 2019. This study was designed using a completely randomized design (CRD) with four treatments and five replications. Treatment A (feeding 2×/day), B (feeding 3×/day), C (feeding 4×/day) and D (feeding 5×/day). The results showed that feeding with different frequencies did not affect the growth in absolute weight and absolute length of Betok fish (Anabas testudineus). The growth of the absolute weight of Betok fish that was reared for one month ranged from 2.05-2.38 g, while the absolute length growth of the betok fish ranged from 0.345-0.42 cm. The highest growth in absolute weight and the absolute length was found at the feeding frequency of 2×/day (A). The survival rate of Betok fish (Anabas testudineus) reared for one month is 100%. During the research, water quality, it was still around the optimum range of betok fish growth.

POTENSI IKAN Osteochilus hasselti SEBAGAI BAHAN BAKU LOKAL UNTUK PAKAN DALAM KEGIATAN BUDIDAYA IKAN DI DANAU RANO

Lake Rano has abundant water resources, one of which is Nilem fish (Osteochilus hasselti). However, the abundance of Nilem (O. hasselti) has not been appropriately utilized and has become a pest in the local community's fishery activities. This study aimed to examine the potential of Nilem (O. hasselti) in terms of nutrient content as a local raw material in making the fish feed to support fish farming activities in Lake Rano. The method in conducting the research was initiated by taking samples of Nilem fish directly from the waters of Lake Rano, then drying the whole fish (without cleaning), and mashing it. Furthermore, testing the nutrient content of fish meal as a test sample. The analysis showed that the whole Nilem fish meal had a protein content of 39.62%, a fat content of 1.4%, a carbohydrate content of 31.7%, an ash content of 17.9%, and a moisture content of 9.38%. It can be concluded that Nilem fish (O. hasselti) has the potential to be used as a substitute for the primary raw material as a source of animal protein for making fish feed, especially in Lake Rano.

ALT BAKTERI DAN KAPANG MIE BASAH DAGING CUMI CUMI DENGAN LAMA PENYIMPANAN BERBEDA

Mie basah merupakan mie mentah yang direbus terlebih dahulu dengan air mendidih sebelum dipasarkan. Saat ini, mie basah yang beredar di masyarakat memiliki kandungan gizi karbohidrat yang tinggi sedangkan kandungan protein dan mineral masih rendah. Oleh karena itu, penambahan mutu gizi dari mie basah dengan cara menfortifikasi mie dengan bahan lain seperti cumi cumi. Cumi cumi selain dagingnya yang mudah dicerna, juga memiliki kandungan asam amino esensial dan kaya akan mineral seperti fosfor dan kalsium yang berfungsi untuk pertumbuhan dan pembentukan tulang. Oleh karena itu, penambahan cumi cumi perlu dilakukan guna untuk meningkatkan mutu gizi dari mie. Umumnya mie basah yang beredar di pasaran hanya mampu bertahan selama ±2-3 hari pada suhu ruang. Sedangkan cumi cumi mengandung kadar air yang cukup tinggi. Kadar air yang cukup tinggi pada suatu bahan pangan, dapat memicu tumbuhnya mikroorganisme. Tujuan penelitian ini dilakukan untuk mengetahui ALT bakteri dan ALT kapang mie basah daging cumi cumi pada lama penyimpanan yang berbeda. Penelitian ini menggunakan 4 (empat) perlakuan dan ulangan sebanyak 3 kali yaitu lama penyimpanan 24, 48, 72, dan 96 jam. Hasil yang diperoleh ALT bakteri , ALT kapang dan pH pada mie basah dapat bertahan pada 48 jam pada suhu ruang sedangkan ALT bakteri, kapang dan pH pada 72 jam mie dikatakan rusak karena sudah melewati batas SNI ALT bakteri sebesar 1 x 106koloni/g dan ALT kapang sebesar 1,0 x 104koloni/g.

POTENTIAL MARINE-DERIVED FUNGI ISOLATED FROM SPONGE IN PRODUCE NEW AND BENEFICIAL COMPOUNDS

Marine organisms are a source of natural products and produce compounds with a molecular structure that is unique and useful. Thousands of new compounds have biological activitity for anticancer, antiviral, and antimicrobial. This compounds isolated from various marine organism, including from marine-derived fungi. Investigation of chemical compounds from marine-derived fungi isolated from sponge has increased steadily, indicating the important role of marine-derived fungi in the discovery of drug compounds. The sponge has produced various kinds of fungi, which have reported to provide a variety of pharmacologically active metabolites and structurally diverse. Study literature showed that many fungal genera isolated from the marine sponge dominated the genus Acremonium, Aspergillus, Penicillium, Phoma, and Fusarium. The high proportion of genera and new compounds showed that the fungi isolated from the sponge could develop.

PENGARUH PENAMBAHAN SARI BUAH MANGGA (Mangifera indica) TERHADAP PEMBUATAN SIRUP BUAH MANGROVE PEDADA (Sonneratia caseolaris)

Syrup is a kind of drink in the form of a thick solution with diverse flavors that are not directly drunk but must be diluted first. Dilution is needed because the sugar content in syrup is high, which is between 55% - 65%. The making of syrup can be added with coloring and citric acid to add color and flavor. The purpose of this study was to determine the panelists' acceptance of the manufacture of syrup using raw materials of mangrove fruit. While the benefits of this study researchers are expected to improve their knowledge and skills in processing Mangrove Pedada Fruit (Sonneratia caseolaris) so that they are able to develop the science and technology of processing Mangrove Pedada Fruit (Sonneratia caseolaris) in Central Sulawesi. This research will be carried out in December 2019, at the Applied Marine Products Processing Technology Laboratory, Palu Polytechnic. This study uses RAK (Randomized Block Design) with 3X organploptic test replications, the treatment applied is the addition of mango juice in the production of mangrove fruit syrup (Sonneratia caseolaris) consisting of 5 treatments, each Mangrove juice 0 ml, 150 ml, 175 ml, 200 ml and 250 ml. What was observed was organoleptic which included thickness, color, taste and aroma. Pedada Mangrove Syrup (Sonneratia caseolaris) with the addition of Mango juice (Mangifera indica) is best obtained in the treatment of p1 with an orange color, aroma, taste and thickness that resembles juice in general. Further research needs to be done about the shelf life of Pedada Mangrove Fruit Syrup (Sonneratia caseolaris) with the addition of different Mango Juice (Mangifera indica).