PERFORMA PERTUMBUHAN IKAN KAKAP PUTIH (Lates calcarifer Bloch, 1790) YANG DIBUDIDAYAKAN DENGAN SISTEM KERAMBA JARING APUNG (KJA)

Windarto, Seto; Hastuti, Sri; Subandiyono, Subandiyono; Nugroho, Ristiawan Agung; Sarjito, Sarjito

doi:10.14710/sat.v3i1.4195

Cited by 9 publications

(11 citation statements)

References 1 publication

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“…This is still suitable for the growth of white snapper seeds, with a temperature range of 27-29˚C (Wirasakti et al, 2021). In observing pH during the study, it was found that a pH range of 7.0-7.5, the pH value is considered to be supportive for the life of white snapper seeds as stated by Windarto et al (2019). Salinity values of 33-34 ppt are still in the appropriate range.…”

Section: Survival Ratementioning

confidence: 85%

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The Addition of Honey Bee to The Feed for Increase The Growth of White Snapper Seeds (Lates calcarifer)

Linayati

Rizkyansyah

Mardiana

et al. 2021

JAFH

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The purpose of this study was to determine the effect of adding honey to the feed for growth and the best dosage for the growth of white snapper seeds.The white snapper seeds used have an average weight of ± 2.5 g / fish.This study used an experimental method with a Completely Randomized Design (CRD).The experiment was carried out in 5 (five) treatments and each treatment had 3 (three) repetitions.The treatment consisted of adding honey to the feed with a treatment dose of (A) 0 ml / kg of feed, (B) 50 ml / kg of feed, (C) 100 ml / kg of feed, (D) 150 ml / kg of feed and (E) 200 ml / kg of feed.The results indicated that the addition of honey to the feed had a significant effect on the growth of white snapper seeds.The best dose of honey is at a dose of 200 ml / kg which has the best effect on fish growth.The condition of water quality during the study was in a suitable range for the life of white snapper seeds.

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Section: Survival Ratementioning

confidence: 85%

“…Salinity values of 33-34 ppt are still in the appropriate range. The dissolved oxygen (DO) in water ranges from 5.5 to 7.0 ppm within the appropriate range according to Windarto et al (2019).…”

Section: Survival Ratementioning

confidence: 99%

The Addition of Honey Bee to The Feed for Increase The Growth of White Snapper Seeds (Lates calcarifer)

Linayati

Rizkyansyah

Mardiana

et al. 2021

JAFH

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“…Pertumbuhan panjang dan berat mutlak ikan kakap putih selama pemeliharaan dapat dihitung menggunakan rumus (Windarto, 2019), sebagai berikut:…”

Section: Parameter Penelitian Pertumbuhan Mutlakunclassified

“…rata-rata benih ikan kakap putih di akhir pemeliharaan (g) Wo = Berat rata-rata benih ikan kakap putih di awal pemeliharaan (g) Panjang Mutlak (cm) Lt = Panjang rata-rata benih ikan kakap putih di akhir pemeliharaan (cm) Lo = Panjang rata-rata benih ikan kakap putih di awal pemeliharaan (cm)Specific Growth Rate (SGR)SGR diukur dengan menggunakan rumus yang dikemukakan oleh Jaya et al, (2013), sebagai berikut:FCR dapat dihitung menggunakan rumus(Garcia et al, 2012) sebagai berikut: ikan uji saat awal penebaran (g) Wt = Biomassa ikan uji saat akhir penebaran (g) F = Total jumlah pakan yang diberikan (g)Efisiensi Pemanfaatan Pakan (EPP)EPP dapat dihitung menurutDjajasewaka (1985) dalamWindarto (2019), dengan rumus sebagai berikut: yang dikonsumsi (g) Wt = Bobot ikan uji pada akhir penelitian (g) Wo = Bobot ikan uji pada awal penelitian (g)…”

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PENGARUH PENAMBAHAN EKSTRAK KUNYIT PADA PAKAN BUATAN TERHADAP PERTUMBUHAN DAN EFISIENSI PEMANFAATAN PAKAN IKAN KAKAP PUTIH (Lates calcarifer)

Santika¹,

Diniarti

Astriana³

2021

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The White Barramundi (Lates calcarifer, Bloch) is a fish that has high economic value. The problem in the cultivation of white barramundi is the length of time for raising and feed utilization that is not optimal. Turmeric contains curcumin and essential oils that can stimulate the performance of digestive enzymes and have a function for the absorption process of food substances to increases. The research objective was to determine the effect of the addition of turmeric extract on the growth and efficiency of feed utilization of white barramundi. The research started from 13 June -27 July 2020, at the Coastal Aquaculture Fisheries Center (BPBPP), Sekotong, West Lombok. The research designed by a completely randomized design (RAL) consisting of 4 treatments 3 repetitions. Treatment A with a dose of 0%, treatment B with a dose of 0,10%, treatment C with a dose of 0,15%, and treatment D with a dose of 0,20%. The data obtained were analyzed using ANOVA at the 95% confidence level, and further tested by Tukey. The parameters observed included absolute growth, SGR, EPP, FCR, and water quality. The results showed that the addition of turmeric extract had a significant effect on absolute growth, SGR, EPP, and FCR. The best dose is the addition of 20 ml of turmeric extract which can provide an optimum growth effect on white barramundi (Lates calcarifer, Bloch).

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“…Ikan kakap putih (Lates calcarifer) memiliki pertumbuhan yang cepat sehingga menjadikannya sebagai salah satu komoditas budidaya ikan yang diunggulkan. Ikan kakap putih (Lates calcarifer) banyak dikonsumsi oleh masyarakat di dalam dan luar negeri, dikarenakan ikan kakap putih (Lates calcarifer) ini memiliki kandungan omega-3, protein 20% dan lemak 5% (Windarto, Hastuti, Subandiyono & Nugroho, 2019).…”

Section: Pendahuluanunclassified

EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl

Bhernama

2020

Sains Natural

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Extraction of Gelatin from Fish White Bone (Lates Calcarifer) with HCl Concentration Variance Gelatin is a food added ingredient used in emulsifiers, thickeners, food stabilizers. Gelatin is a type of protein in the form of gel obtained from the denaturation of skin, bone and fish tissue collagen denaturation. The process of making gelatin from the bones of white snapper (Lates calcarifer) uses the HCl acid method with the parameters of yield, water content, ash content, and protein content. The immersion process carried out with varoius of HCl acid concentration 3%, 7% and 11%.The results show that the best value of% yield at a concentration of 7% of 1.90%, 10.16% water content. Ash content 3%. Protein content is 3.25%. FTIR spectrum revealed the presence of amida group at wave number 3269 cm-1, amide I; II; and Amida III sequentially at wave number 1656 cm-1; 1525.69 cm-1; 1161.15 cm-1.Keywords : Gelatin ; collagen ; Lates calcarifer ; FTIRABSTRAK Gelatin merupakan bahan tambah pangan yang digunakan dalam pengemulsi, pengental, penstabil makanan. Gelatin merupakan salah satu jenis protein yang berbentuk gel yang didapatkan dari hasil denaturasi kolagen kulit, tulang dan jaringan ikan. Proses ekstrak gelatin dari bahan tulang ikan kakap putih (Lates calcarifer) menggunakan asam HCl dengan parameter rendemen, kadar air, kadar abu, kadar protein dan analisis FTIR. Proses perendaman dilakukan variasi asam HCl 3%, 7% dan 11%. Dari hasil penelitian didapatkan nilai % rendemen tertinggi pada konsentrasi 7% sebesar 1,90%, dengan nilai kadar air 10,16%, kadar abu 3,00%, kadar protein 3,25%. Dari spektrum FTIR didapatkan gugus Amida A pada bilangan gelombang 3269 cm-1, amida I ; II ; dan amida III secara berturut-turut pada bilangan gelombang 1656 cm-1 ; 1525,69 cm-1 ; 1161,15 cm-1.Kata kunci : Gelatin ; ikan kakap putih ; FTIR

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PERFORMA PERTUMBUHAN IKAN KAKAP PUTIH (Lates calcarifer Bloch, 1790) YANG DIBUDIDAYAKAN DENGAN SISTEM KERAMBA JARING APUNG (KJA)

Cited by 9 publications

References 1 publication

The Addition of Honey Bee to The Feed for Increase The Growth of White Snapper Seeds (Lates calcarifer)

The Addition of Honey Bee to The Feed for Increase The Growth of White Snapper Seeds (Lates calcarifer)

PENGARUH PENAMBAHAN EKSTRAK KUNYIT PADA PAKAN BUATAN TERHADAP PERTUMBUHAN DAN EFISIENSI PEMANFAATAN PAKAN IKAN KAKAP PUTIH (Lates calcarifer)

EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ASAM HCl

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