Socialization of Catfish (Clarias sp.)  Using Semi-Artificial Spawning in Aras Village, Batu Bara Regency

Manik, Ria Retno Dewi Sartika; Handoco, Ewin; Tambunan, Lois Oinike; Tambunan, Janwar; Sitompul, Sahat

doi:10.35877/454ri.mattawang822

Cited by 3 publications

(3 citation statements)

References 1 publication

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“…Pemijahan merupakan proses pengeluaran sel telur oleh induk betina dan sperma oleh induk jantan yang kemudian diikuti proses perkawinan (Manik et al, 2022). Pemijahan ini merupakan salah satu proses dari reproduksi yang merupakan mata rantai siklus hidup yang menentukan siklus hidup dari spesies (Sinjal, 2014).…”

Section: Pemijahan Dan Penanganan Telurunclassified

Performa Reproduksi Ikan Bandeng (Chanos Chanos Forsskal) Skala Hatchery

PEBRIANTI,

AFFANDI

2024

GARA

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Milkfish (Chanos chanos Forsskal) is a food fish that is spread across several regions in Indonesia. Milkfish is quite high in protein, making the digestive process easier for the body when consumed by people of all ages. This causes an increase in demand for this fish on the market, both in local and international markets. This increase in production causes demand for seeds to also increase. However, this request often cannot be fulfilled. This is because the availability of seeds is limited. This research aims to determine the reproductive performance of hatchery scale milkfish. This research activity was carried out in March-April 2023 at the Center for Brackish Water Aquaculture Fisheries (BBPBAP) Jepara, Central Java. The data collection techniques used in this research were descriptive methods and field observations. The results obtained were milkfish hatchery activities including broodstock rearing, handling eggs, checking water quality, enriching broodstock feed, feeding broodstock, as well as larval rearing activities until harvest. Milkfish have euryhaline properties, can spawn more than once a year with an average number of eggs >200,000 eggs for each spawning

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Section: Pemijahan Dan Penanganan Telurunclassified

Performa Reproduksi Ikan Bandeng (Chanos Chanos Forsskal) Skala Hatchery

PEBRIANTI,

AFFANDI

2024

GARA

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“…Dekat sungut terdapat pula alat olfaktori yang berfungsi untuk perabaan dan penciuman serta penglihatan lele yang kurang berfungsi dengan baik. Ikan lele (Clarias gariepinus) merupakan salah satu jenis ikan konsumsi yang popular di masyarakat (Manik et al, 2022).…”

Section: Evaluasi Kegiatanunclassified

Pengembangan Produk Olahan Lele Kelompok Umkm Srikandi Sebagai Upaya Peningkatan Asupan Protein Keluarga Dan Penambahan Penghasilan

Widanti,

Astutiningsih

2023

JMM

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Abstrak: Kelompok UMKM Srikandi yang berada di Cinderejo Lor RT 02 RW 05 Kelurahan Gilingan, Kecamatan Banjarsari, Kota Surakarta mempunyai 38 anggota ibu rumah tangga yang saat ini sedang mengembangkan berbagai usaha, antara lain produksi karak sehat tanpa bleng dan budidaya ikan lele. Masalah yang dihadapi oleh kelompok UMKM Srikandi adalah perlunya pemberdayaan ibu rumah tangga untuk memperoleh penghasilan tambahan untuk meningkatkan kualitas hidup masyarakat agar dapat mengatasi masalah stunting. Masalah tersebut dapat diatasi dengan pengembangan pengolahan ikan lele menjadi produk frozen food antara lain nugget, bakso, dan sosis. Metode yang digunakan berupa pelatihan pembuatan produk frozen food olahan kan lele dan pendampingan proses produksi. Hasil yang diperoleh dari kegiatan ini adalah peningkatan pengetahuan, keterampilan, dan pengembangan usaha anggota UMKM Srikandi untuk menghasilkan produk frozen food berbahan baku ikan lele. Peningkatan tersebut mencapai 93,5% memperoleh pengetahuan baru mengenai cara pengolahan ikan lele, 83,87% sudah mulai mengolah ikan lele hasil panen menjadi produk frozen food, dan 25,8% yang sudah menjual produk olahan ikan lele dalam skala yang bervariasi.Abstract: The Srikandi UMKM group in Cinderejo Lor RT 02 RW 05 Gilingan Village, Banjarsari District, Surakarta City has 38 housewife members who are currently developing various businesses, including the production of healthy karak without bleng and catfish farming. The problem faced by the Srikandi MSME group is the need to empower housewives to earn additional income to improve the quality of life of the community in order to overcome the problem of stunting. The problem can be solved by developing catfish processing into frozen food products including nuggets, meatballs, and sausages. The method used was training in making frozen food products processed from catfish and assisting the production process. The results obtained from this activity were an increase in knowledge, skills, and business development of Srikandi MSME members to produce frozen food products made from catfish. The increase reached 93.5% gaining new knowledge on how to process catfish, 83.87% had started processing harvested catfish into frozen food products, and 25.8% had sold processed catfish products on a varied scale.

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“…Catfish has a Blackish gray, depressed body, flat head, and four pairs of whiskers. Catfish can live in all freshwater waters with calm streams and are classified as omnivorous fish [2]. Total production of catfish in Indonesia on 2022 such as Clarias gariepinus and Clarias batrachus, has estimated 343,414 T from aquaculture activity, where has increased by 0,14% from 2021 [3].…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of the Red Water System (RWS) Technique in African Catfish Culture (Clarias gariepinus): A review

Yustiati,

Ayuningtyas,

Andriani

2023

AJFAR

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This article aims to analyzed the effectiveness of the Red Water System Technique on the survival and growth of cultivated catfish from the conclusions of several previous researchers. The method used in this literature study is to review several research articles on the success of catfish farming using the red water system technique. We collected and identified 50 academic articles, trusted databases, proceedings, books, dissertations, government regulations, and other international journals that were potentially relevant to the specified keywords. Upon review, the relevant literature was aggregated to 32. The collected review data is then compiled into a manuscript. The result is that probiotics in the red water system technique can maintain water quality according to quality standards by utilizing nutrient levels in waters as a food source for bacteria L.casei and catfish have high growth rates due to the addition of probiotics to the waters, which makes them resistant to disease. In conclusion, the Red Water System technique has improved growth performance, survival rate, digestibility, immunity, and disease resistance in African catfish compared to African catfish culture using conventional methods which can benefit the farmers.

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Socialization of Catfish (Clarias sp.) Using Semi-Artificial Spawning in Aras Village, Batu Bara Regency

Cited by 3 publications

References 1 publication

Performa Reproduksi Ikan Bandeng (Chanos Chanos Forsskal) Skala Hatchery

Performa Reproduksi Ikan Bandeng (Chanos Chanos Forsskal) Skala Hatchery

Pengembangan Produk Olahan Lele Kelompok Umkm Srikandi Sebagai Upaya Peningkatan Asupan Protein Keluarga Dan Penambahan Penghasilan

The Effectiveness of the Red Water System (RWS) Technique in African Catfish Culture (Clarias gariepinus): A review

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