Juvenil:Jurnal Ilmiah Kelautan dan Perikanan最新文献_第9页

Kelimpahan Bulu Babi (Echinoidea) di Perairan Gili Raja Kabupaten Sumenep

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-08-24 DOI: 10.21107/juvenil.v3i2.16549

Dian Maharani, Wahyu Andy Nugraha

引用次数: 0

Pengujian Proksimat dan Daya Simpan Burger Ikan Nila (Orechromis niloticus) pada Suhu Dingin (5'C) 在低温(5'C)中检测鱼的试剂和储存力

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-08-24 DOI: 10.21107/juvenil.v3i2.15933

Muhammad Alghifary Gumay, S. Syahrul, Dian Iriani

引用次数: 0

Pengaruh Suhu yang Berbeda Pada Sistem Transportasi Kering Tertutup Terhadap Kelulusan Hidup Ikan Nila(Oreochromis niloticus) Pada Ukuran 100 Gram 温度对封闭干燥的运输系统的不同影响，包括100克的罗勒罗底鱼(Oreochromis niloticus)的生存体验

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-05-30 DOI: 10.21107/juvenil.v3i2.14715

Nurul Hayati, Agus Sutoyo, Didi Budiyanto

引用次数: 0

Pemanfaatan Ekstrak Gracilaria sp. dari Perairan Pamekasan sebagai Antioksidan 格雷西拉提取物的提取物作为抗氧化剂从桑水中提取

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-02-25 DOI: 10.21107/juvenil.v3i1.14783

Ayu Nadila Insani, H. Hafiludin, Adyos Bobby Chandra

{"title":"Pemanfaatan Ekstrak Gracilaria sp. dari Perairan Pamekasan sebagai Antioksidan","authors":"Ayu Nadila Insani, H. Hafiludin, Adyos Bobby Chandra","doi":"10.21107/juvenil.v3i1.14783","DOIUrl":"https://doi.org/10.21107/juvenil.v3i1.14783","url":null,"abstract":"Seaweed is one of the marine biological natural resources that has high economic value and has an ecological role and has many benefits, one of which is as a natural antioxidant because it contains bioactive compounds that function to ward off free radicals. One of the seaweeds that has the potential to be developed in the pharmaceutical sector is Gracilaria sp. This study aimed to analyze the proximate content, bioactive content and antioxidant activity of seaweed Gracilaria sp. The research was carried out in several stages, namely: seaweed preparation, proximate analysis, phytochemical analysis and antioxidant activity tests carried out at the Marine Biotechnology Laboratory, University of Trunojoyo Madura. Proximate content of seaweed Gracilaria sp. rich in ash content in fresh and dry form, while the amount of fat and protein is very low. Bioactive compounds in seaweed Gracilaria sp. contains saponins, steroids and phenol hydroquinone. Seaweed Gracilaria sp. has the best antioxidant activity with methanol solvent with IC 50 of 308,19 ppm. The results of this study indicate that the seaweed Gracilaria sp. has the potential to be developed in the fields of pharmacology and functional food.","PeriodicalId":325230,"journal":{"name":"Juvenil:Jurnal Ilmiah Kelautan dan Perikanan","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130841663","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}

引用次数: 1

Penentuan Zona Aman Banjir di Wilayah Pesisir Kabupaten Jember Dengan Pemanfaatan Google Earth Engine 用谷歌地球引擎对九月县沿海地区的洪水安全区进行评估

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-02-25 DOI: 10.21107/juvenil.v3i1.14889

Saifurridzal Saifurridzal, Wazirotus Sakinah

引用次数: 0

Karakterisasi Tepung Semi Refined Carrageenan Dari Rumput Laut Kappaphycus alvarezii Dengan Berbagai Pelarut Alkali 阿拉法克斯海藻的半浓缩卡拉雷南面粉和碱溶剂的描述

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-02-25 DOI: 10.21107/juvenil.v3i1.15013

N. M. Ansar, Eko Cahyono, O. I. Pumpente, S. I. Wodi, F. Rieuwpassa, J. F. Palawe, W. A. Tanod

{"title":"Karakterisasi Tepung Semi Refined Carrageenan Dari Rumput Laut Kappaphycus alvarezii Dengan Berbagai Pelarut Alkali","authors":"N. M. Ansar, Eko Cahyono, O. I. Pumpente, S. I. Wodi, F. Rieuwpassa, J. F. Palawe, W. A. Tanod","doi":"10.21107/juvenil.v3i1.15013","DOIUrl":"https://doi.org/10.21107/juvenil.v3i1.15013","url":null,"abstract":"Kappaphycus ABSTRACT Semi Refined Carrageenan is a carrageenan product with a lower level of purity compared to refined carrageenan. Semi Refined Carrageenan is flour extracted from Kappaphycus alvarezii type of seaweed, yellowish white in color, can form a gel so that it plays a very important role in the food and medicine industry. The aim of the study was to obtain the correct concentration of KOH and NaOH solvents in the extraction process of Kappaphycus alvarezii seaweed Semi Refined Carrageenan flour. The method used in this study is an experimental method, namely extracting Kappaphycus alvarezii using an alkaline solution of KOH and NaOH soaked for 4 minutes. The results obtained showed that the highest yield was found in 5% KOH solution (56.10%) and 3% NaOH solution (42.29%), water content in 5% KOH solution (15.45%) and 1% NaOH solution ( 16.50%), ash content of 4% KOH solution (4.85%) and 2% NaOH solution (3.50%), the best pH values were 3% KOH solution (8.14) and 3% NaOH solution (8 0.01) and the viscosity of the flow rate in 3% KOH solution (36.50 mL/second) and 3% NaOH solution (38.10 mL/second). From the results of the study, it can be concluded that the highest yield is found in 5% KOH solution and 3% NaOH solution.","PeriodicalId":325230,"journal":{"name":"Juvenil:Jurnal Ilmiah Kelautan dan Perikanan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131135968","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}

引用次数: 0

Pengaruh Perbedaan Metode Pembuatan Garam Sehat Rendah Natrium Terhadap Kadar NaCl, Air dan Sodium 对健康盐制造方法的差异对钠、水和钠水平的影响

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-02-25 DOI: 10.21107/juvenil.v3i1.15344

Romi Ariyanto, Ary Giri Dwi Kartika

{"title":"Pengaruh Perbedaan Metode Pembuatan Garam Sehat Rendah Natrium Terhadap Kadar NaCl, Air dan Sodium","authors":"Romi Ariyanto, Ary Giri Dwi Kartika","doi":"10.21107/juvenil.v3i1.15344","DOIUrl":"https://doi.org/10.21107/juvenil.v3i1.15344","url":null,"abstract":"Garam merupakan salah satu komoditas penting dalam dunia industri pangan untuk pemberi rasa asin pada makanan. Konsumsi garam oleh masyarakat dianggap berlebih sehingga rentan menimbulkan penyakit seperti hipertensi. Salah satu faktor yang mem pengaruhi penyakit hipertensi yaitu kelebihan asupan Natrium pada makanan. Penggunaan garam dapur biasa yang berlebihan dapat menyebabkan hipertensi. Berdasarkan hal tersebut untuk mengurangi konsumsi Natrium yang berlebihan pada garam dilakukan penelitian proses produksi garam rendah Natrium. Tujuan dari penelitian ini adalah mengetahui kadar NaCl yang terkandung pada hasil garam yang dihasilkan. Tahapan penelitian meliputi: pengambilan bahan baku air laut, percobaan level, light intensity and water temperature), testing the quality of salty ields and analyzing the effect of parameter measurements. Show Generated that the NaCl levels obtained were significantly different between the first treatment control, the second treatment with addition of seawater once, and the third treatment with the addition of seawater up to two times. The addition of sea water in this study shows that it can reduce the results of NaCl and Sodium levels in the resulting salt. Where the results of the NaCl content of the first treatment obtained a value of 90 % , the second treatment obtained a NaCl value of 66 % , and the NaCl content of the third treatment obtained a value of 61 % . The results of this study can indicate that different treatments can affect the content of NaCl levels in the generated salt.","PeriodicalId":325230,"journal":{"name":"Juvenil:Jurnal Ilmiah Kelautan dan Perikanan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125974410","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}

引用次数: 0

Karakteristik Mikrobiologi (ALT, E. Coli dan Salmonella) pada Produk Hasil Perikanan di BPMHP Semarang BPMHP Semarang渔业产品的微生物学(ALT, E，大肠杆菌和沙门氏菌)特征

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-02-25 DOI: 10.21107/juvenil.v3i1.15342

Ayu Sulistiani, H. Hafiludin

引用次数: 1

Nilai Total Plate Count (TPC) Dan Jumlah Jenis Bakteri Air Limbah Cucian Garam (Bittern) Dari Tambak Garam Desa Banyuajuh Kecamatan Kamal Kabupaten Bangkalan

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2022-02-25 DOI: 10.21107/juvenil.v3i1.15075

Nurul Laili, Indah Wahyuni Abida, Abdus Salam Junaedi

引用次数: 0

ANALISA KADAR FOSFAT SEBAGAI PARAMETER CEMARAN BAHAN BAKU GARAM PADA BADAN SUNGAI, MUARA, DAN PANTAI DI DESA PADELAGAN KABUPATEN PAMEKASAN

Juvenil:Jurnal Ilmiah Kelautan dan Perikanan Pub Date : 2021-12-28 DOI: 10.21107/juvenil.v2i4.12835

Putri Ayu Rahmadani, Ashari Wicaksono, Onie Wiwid Jayanthi, M. Effendy, Nike Ika Nuzula, A. Kartika, M. Syaifullah, Dwi Syadina Putri, Amalia Hariyanti

引用次数: 2