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    Wyświetlanie 1-6 z 6
    Tytuł:
    Effect of Using Low Temperature in the Beginning of Transportation with Closed System of Goldfish juvenile (Carassius auratus L.)
    Autorzy:
    Lili, Walim
    Rubiansyah, Nurmuklis
    Anna, Zuzy
    Haetami, Kiki
    Powiązania:
    https://bibliotekanauki.pl/articles/1062739.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Carassius auratus
    Closed system transportation
    duration of transportation
    goldfish juvenile
    low temperature
    Opis:
    This research aims at analyzing the optimum of low temperatures (12 ºC, 16 ºC, 20 ºC and temperature control (24 ºC)) used at the beginning of transport on the survival rates of goldfish juvenile (Carassius auratus L.), with the size of about 3 cm. Each time 20 goldfish is placed in 2 litres of water in transportation with closed systems for 8, 10 and 12 hours where the goldfish is transported at 21:00 pm. This research used an experimental method, Factorial Randomized Group Design, which consists of two factors that is, a four-level temperature factor and a three-level time factor and repeated three times. The parameters observed were the survival rate, water quality, duration of the process anesthesia, duration of the process recovery after transportation and pisciculture after transportation. The results showed the low temperature and time of transportation had a significant effect on the survival rate of goldfish (Carassius auratus L.) in transportation with closed systems. The optimum temperature and duration of time for transportation of goldfish (Carassius auratus L.) were: temperature of 16 °C and 12 hours of transportation time, with 98.33% survival obtained. This species of fish comes from the regions of Japan, South Korea, South-East China, Malaysia, Thailand, Vietnam, Indonesia, and Philippines. Currently, this fish is found worldwide as a breeding copy.
    Źródło:
    World Scientific News; 2019, 133; 45-55
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Using Fermented Coconut Testa by Rhizopus oryzae Went & H.C. Prinsen Geerligs, (1895) on the Growth of Red Tilapia Seeds (Oreochromis niloticus Linnaeus, 1758)
    Autorzy:
    Oktapiani, Rida
    Haetami, Kiki
    Liviawaty, Evi
    Lili, Walim
    Powiązania:
    https://bibliotekanauki.pl/articles/1839381.pdf
    Data publikacji:
    2021
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Red tilapia
    coconut testa
    fermentation
    Rhizopus oryzae
    growth
    Oreochromis niloticus
    Opis:
    This study aims to determine the effect of the level of use of fermented coconut testa from Rhizopus oryzae for four days on optimal artificial feed on the growth of red tilapia fry. The method used in this research is an experimental method using a completely randomized design (CRD), which consists of five treatments and three replications. The treatments used were differences in the level of use of fermented coconut testa in feed (A) 0%, (B) 5%, (C) 10%, (D) 15%, and (E) 20%. Maintenance was carried out for 42 days. Parameters observed were nutritional value of fermented products, daily growth rate, feed conversion ratio, and water quality (temperature, pH and dissolved oxygen). Daily growth rate, feed conversion ratio, and water quality were observed every 7 days. Daily growth rate and feed conversion ratio data were analyzed using the Analysis of Variance (ANOVA) with a 95% confidence level, followed by Duncan's multiple spacing test, while the nutritional content of fermented products and water quality were analyzed descriptively. The results showed that the use of coconut testa fermented by R. oryzae for four days as much as 15% in the feed formulation gave the highest daily growth rate of red tilapia fish, namely 1.29% and feed conversion ratio of 2.36.
    Źródło:
    World Scientific News; 2021, 162; 29-42
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The addition of seaweed flour (Kappaphycus alvarezii (Doty) Doty ex Silva) and carrageenan on the preference level of freshwater pomfret meatballs
    Autorzy:
    Larasanti, Fadhila
    Pratama, Rusky Intan
    Haetami, Kiki
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1058025.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Carrageenan
    Hedonic Test
    Kappaphycus alvarezii
    Pomfret Meatballs
    Sargassum polycystum
    Seaweed Flour
    Opis:
    This research aims to determine the effect of seaweed flour and carrageenan addition to freshwater pomfret meatball products which are preferred by panelists. This research was conducted in the fisheries technology laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University in December 2018. The method used in this research was experimental method with 15 semi-trained panelists and 3 treatments namely control treatment, carrageenan addition, and addition of seaweed flour based on pomfret surimi weight percentage. The parameters observed in the study were the hedonic test with organoleptic characteristic parameters including appearance, aroma, texture, and taste of pomfret meatballs, and folding test. The results showed that all treatments were still preferred by panelists, however the treatment of seaweed flour addition produced pomfret meatballs with a better level of preference compared to other treatments, with the average value characteristic of appearance 5.7; texture 8.2; taste 7.1; and aroma 7.1. The highest alternative was 7.49 and value of pomfret meatballs taste 0.43; the folding test result was equal to 4 which indicates that pomfret meatballs can be considered as elastic.
    Źródło:
    World Scientific News; 2019, 134, 2; 52-62
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The effect of Osteochilus hasselti (Valenciennes, 1842) bone gelatin addition toward jelly candy’s preferences level
    Autorzy:
    Caecar, Lingga Mayang
    Junianto, Junianto
    Haetami, Kiki
    Rostini, Iis
    Powiązania:
    https://bibliotekanauki.pl/articles/1062835.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Osteochilus hasselti
    bone
    gelatin
    jelly candy
    nilem fish
    preference level
    Opis:
    The purpose of this research is to determine the concentration of gelatin of nilem fish bone from the panelists. The method used in the research was an experimental method with four treatments of gelatin addition, which are 9%, 10%, and 11% gelatin of nilem fish bone, and addition of 10% of commercial gelatin from the total weight of the material (sucrose, glucose syrup, flavor, citric acid and water). The parameters observed as panelists' preferences are the appearance, flavor, taste and texture which were performed by semi-trained panelists. The data obtained were analyzed using Friedman Test, Multiple Comparison and Bayes Method. The most preferred jelly candy by the panelists is the treatment of adding 10% gelatin of nilem fish bone with a median value of apperance was 7, flavor was 7, taste and texture was 9.
    Źródło:
    World Scientific News; 2019, 127, 3; 139-152
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Growth Characteristics and Tracing Antagonistic Properties of Bacillus flexus and Bacillus subtilis as Antibacterials to Overcome the Attack of Aeromonas hydrophila Bacteria on Fish
    Autorzy:
    Amatulloh, Zulfahana
    Mulyani, Yuniar
    Dewanti, Lantun Paradhita
    Haetami, Kiki
    Powiązania:
    https://bibliotekanauki.pl/articles/1193472.pdf
    Data publikacji:
    2021
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Aeromonas hydrophila
    Bacillus carboniphilus
    Bacillus flexus
    Bacillus haynesii
    Bacillus subtilis
    Bacillus tequilensis
    Bacillus zhangzhouensis
    Inhibition Zone Test
    fish
    Opis:
    This research was conducted to assess the antibacterial potential of Bacillus flexus and Bacillus subtilis against Aeromonas hydrophila. Bacterial samples came from the stock of the FPIK Unpad Biotechnology Laboratory. This research was conducted in July 2020 - May 2021 in Laboratorium Biotechnology FPIK Padjadjaran University. This research was conducted using qualitative and quantitative descriptive analysis. Bacteria were collected using the purposive sampling method, Observation of the growth curve using the turbidimetric method, and the disc diffusion method for the inhibition zone test with bacterial supernatant treatment with a concentration of 50%, a concentration of 100%, bacterial culture, chloramphenicol antibiotics with a concentration of 4000 ppm as a positive control. The results showed that B. flexus bacteria experienced an exponential phase at 6 to 12 hours, after which it entered a stationary phase at 14 to 72 hours. B. subtilis bacteria experienced an exponential phase at 20 hours. Until 40 hours, then experiencing a stationary phase at 42 hours to 72 hours, and the growth of A. hydrophila bacteria experiences an exponential phase at 6 hours to 28 hours, the stationary phase at 30 to 28 hours 72. Based on the results of the inhibition zone test, it showed the formation of the inhibition zone only in the positive control treatment, while the supernatant and bacterial cultures of B. flexus and B. subtilis didn’t form an inhibition zone.
    Źródło:
    World Scientific News; 2021, 158; 91-104
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran water
    Autorzy:
    Oktavera, Caca
    Apriliani, Izza Mahdiana
    Hamdani, Herman
    Haetami, Kiki
    Powiązania:
    https://bibliotekanauki.pl/articles/1075657.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Scomberomorus commerson
    capture process
    gillnet
    mackerel
    proportion
    Opis:
    Gillnets are simple fishing gear that commonly used by fisherman in Pangandaran. This research aims to see the capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran waters. This research was conducted in August 2018 and January 2019 in Pangandaran, West Java. This research using survey method. The data used in this research are primary data consisting of the proportion of catches and capture process, whereas secondary data obtained from Dinas Perikanan Pangandaran. The results of this research shows that the quantity and weight proportion of Bycatch > Maincatch and capture process of mackerel dominated by wedged by 79% and the lowest is snagged by 7%.
    Źródło:
    World Scientific News; 2019, 125; 252-259
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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