Judul: Suatu Studi Penangkapan Ikan Dengan Bubu di Kecamatan Nusaniwe, Daerah Tingkat II Kotamadya Ambon
Abstrak: Nelayan bubu di Kecamatan Nusaniwe dalam menentukan fishing groundnya, masih mengikuti pengalaman secara tu- run-temurun. Keadaan ini menyebabkan areal penangkapan- nya tidak bergeser lebih luas, melainkan tetap pada areal yang dikenalnya. Tanate, adalah waktu penangkapan yang baik berdasar- kan umur hari bulan. Dalam satu periode revolusi bulan mengelilingi bumi, terjadi dua kali tanate. Selain dari waktu tanate ini, bukan merupakan waktu penangkapan yang caik. Penelitian ini bertujuan, untuk: (1) mencari areal Demasangan baru dari alat bubu, (2) mengetahui pengaruh waktu penangkapan dan perbedaan kedalaman areal pemasang- an terhadap hasil tangkapan bubu, (3) mengetahui jenis- jenis ikan yang dominan tertangkap pada kedalaman tertentu.
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Judul: Uji coba alat tangkap bubu di Pulau Prarnuka, Kepulauan Seribu
Abstrak: Saat ini penangkapan ikan karang menggunakan peledak dan obat bius kembali marak. Hal ini tentu merugikan karena dapat merusak habitat hidup ikan dan lingkungan secara umum. Bubu dapat menjadi alternatif solusi untuk penangkapan ikan karang. Bubu merupakan alat tangkap pasif yang digunakan untuk menangkap ikan karang dan ikan dasar. Alat ini tergolong ramah lingkungan dan hasil tangkapan terjaga kesegarannya. Oleh karena itu, penggunaan bubu berpotensi untuk lebih dikembangkan. Untuk itu perlu dilakukan penelitian mengenai pengaruh faktor lingkungan terhadap hasil tangkapan bubu. Salah satu faktor lingkungan tersebut adalah pasang surut. Penelitian ini bertujuan untuk mengetahui pola pasang surut di perairan Pulau Pramuka, melihat pengaruh pasang surut terhadap komposisi hasil tangkapan bubu di Pulau Pramuka, mengetahui waktu pemasangan bubu terbaik dan mengetahui konstruksi bubu yang digunakan di perairan Pulau Pramuka.
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Judul: Development of Potentially Functional Drink from Skimmed Milk Enriched with Red or Black Variety Rice Bran
Abstrak: Rice bran is a good source of antioxidants such as polyphenol compounds that are potentially formulated in skimmed milk drink. The objectives of this research were to develop potentially functional drink from skimmed milk enriched with red or black variety rice bran and to evaluate their physical, chemical and sensory qualities. The milk drinks were formulated with skimmed milk (95%) and sucrose (5%) as fixed formula. Considering the result of preliminary research, the addition of red or black variety rice bran at amount of 4, 6, 8% (w/w) and carboxy methyl cellulose (CMC) at amount of 0, 0.05, 0.1% (w/w) were based on fixed formula and water addition in ratio 4:1 (w/w) of water weight and total weight of skimmed milk powder, sucrose, rice bran, and CMC. The milk drink formula was selected based on total phenolic content (TPC), total anthocyanin content (TAC) and its antioxidant activities using DPPH and FRAP assay. Two selected formulas were characterized in terms of physical properties (viscosity and colour), chemical properties (pH, total soluble solid, and proximate), and sensory evaluation by rating hedonic. Red and black variety rice bran had high TPC with amount 512.19±43.91 and 1247.56±196.34 mg GAE/100 g, TAC with amount 1.94±0.19 and 40.69±4.21 mg C-3-G/100 g, respectively. Red and black variety rice bran also showed antioxidant activity based on DPPH assay (106.68±13.49 and 209.93±19.75 mmol Trolox/100 g, respectively) and FRAP assay (8.04±0.39 and 14.66±0.56 mmol FeSO4/100 g, respectively). The milk drink enriched with red variety rice bran, the highest content of TPC (33.83±1.00 mg GAE/100 mL), TAC (1.86±0.32 mg C-3-G/L), and antioxidant activities of DPPH (83.38±1.37 mmol Trolox/100 mL) and FRAP (0.43±0.01 mmol FeSO4/100 mL) by addition of 8% red variety rice bran and 0.05% CMC. The milk drink enriched with 8% black variety rice bran and 0.1% CMC showed the highest values in TPC (39.61±0.11 mg GAE/100 mL), DPPH (196.22±3.77 mmol Trolox/100 mL), FRAP (0.63±0.07 mmol FeSO4/ 100 mL) and TAC (5.53±0.03 mg C-3-G/L). Furthermore, the proximate analysis showed that the selected drinks had low fat content and high fiber content. Both milk drinks also were moderately liked on overall liking attribute. Based on its TPC, TAC and antioxidant activities, these milk drinks enriched with black and red variety rice bran are potentially developed as functional drinks.
Keyword: antioxidant activity, black and red variety rice bran, functional milk drink, skimmed milk