1Department of Marine Science, Faculty of Fisheries and Marine Science,, Indonesia
2Diponegoro University, Semarang – Indonesia, Indonesia
3E-mail : santoso_undip@yahoo.co.id, Indonesia
BibTex Citation Data :
@article{IK.IJMS2219, author = {Adi Santoso}, title = {The Influence of Temperature - Food Availability on the Tissue Growth of Sea Scallop Placopecten magellanicus}, journal = {ILMU KELAUTAN: Indonesian Journal of Marine Sciences}, volume = {11}, number = {3}, year = {2012}, keywords = {}, abstract = { Studi terhadap pertumbuhan kerang simping Placopecten magellanicus, yang dibudidayakan dengan metode “suspended culture” telah dilakukan selama tujuh bulan di lokasi budidaya di Graves Shoal, Mahone Bay, Nova Scotia, Kanada. Benih scallop muda dipelihara dalam pearl nets dengan kepadatan 30-35 ekor dan ditempatkan pada empat lokasi yang mewakili perairan permukaan (7 m), dasar perairan (14 m), di luar lokasi budidaya (outer edge), di tengah-tengah lokasi budidaya (centre). Pertumbuhan jaringan lunak (whole tissue weight) diamati setiap bulan sekali. Monitoring terhadap suhu dan ketersediaan pakan pada permukaan dan dasar perairan juga dilakukan. Hasil penelitian menunjukkan bahwa tingkat pertumbuhan pada jaringan lunak lebih besar di permukaan perairan dibandingkan dengan di dasar perairan, tetapi tidak ada perbedaan nyata antara antara pertumbuhan di luar lokasi budidaya dengan di lokasi budidaya. Pertumbuhan jaringan lunak sendiri tidak ada korelasinya dengan suhu dan ketersediaan pakan di perairan. Kata kunci : suhu, ketersediaan pakan, berat total jaringan lunak, kerang simping A study of the growth of the sea scallop, Placopecten magellanicus , under suspended culture conditions was carried out over a seven month period at a culture site in Graves Shoal, Mahone Bay,Nova Scotia – Canada. Scallop spat were cultivated in pearl nets at a density of 30-35 per net set at four locations corresponding to the surface (7 m) and bottom (14 m) at the outer edge and the center of the site. Whole tissue weight was measured at monthly intervals. Environmental conditions represented as temperature and food availability at the surface and bottom over the same period were also monitored. The result showed that the mean values of whole tissue weight at the surface sites were greater than that at the bottom sites, but there were not significantly different between the outside sites and the inside sites. Growth in whole tissue weight was not to correlate to temperature - food availability. Key words : temperature, food availability, whole tissue weight, sea scallop }, issn = {2406-7598}, pages = {146--152} doi = {10.14710/ik.ijms.11.3.146-152}, url = {https://ejournal.undip.ac.id/index.php/ijms/article/view/2219} }
Refworks Citation Data :
Studi terhadap pertumbuhan kerang simping Placopecten magellanicus, yang dibudidayakan dengan metode “suspended culture” telah dilakukan selama tujuh bulan di lokasi budidaya di Graves Shoal, Mahone Bay,Nova Scotia, Kanada. Benih scallop muda dipelihara dalam pearl nets dengan kepadatan 30-35 ekor dan ditempatkan pada empat lokasi yang mewakili perairan permukaan (7 m), dasar perairan (14 m), di luar lokasibudidaya (outer edge), di tengah-tengah lokasi budidaya (centre). Pertumbuhan jaringan lunak (whole tissue weight) diamati setiap bulan sekali. Monitoring terhadap suhu dan ketersediaan pakan pada permukaan dan dasar perairan juga dilakukan. Hasil penelitian menunjukkan bahwa tingkat pertumbuhan pada jaringan lunak lebih besar di permukaan perairan dibandingkan dengan di dasar perairan, tetapi tidak ada perbedaan nyata antara antara pertumbuhan di luar lokasi budidaya dengan di lokasi budidaya. Pertumbuhan jaringan lunak sendiri tidak ada korelasinya dengan suhu dan ketersediaan pakan di perairan.
Kata kunci: suhu, ketersediaan pakan, berat total jaringan lunak, kerang simping
A study of the growth of the sea scallop, Placopecten magellanicus, under suspended culture conditions was carried out over a seven month period at a culture site in Graves Shoal, Mahone Bay,Nova Scotia – Canada.Scallop spat were cultivated in pearl nets at a density of 30-35 per net set at four locations corresponding to the surface (7 m) and bottom (14 m) at the outer edge and the center of the site. Whole tissue weight wasmeasured at monthly intervals. Environmental conditions represented as temperature and food availability at the surface and bottom over the same period were also monitored. The result showed that the mean values of whole tissue weight at the surface sites were greater than that at the bottom sites, but there were not significantly different between the outside sites and the inside sites. Growth in whole tissue weight was notto correlate to temperature - food availability.
Key words: temperature, food availability, whole tissue weight, sea scallop
Article Metrics:
Last update:
Last update: 2024-12-20 07:08:39
Copy this form and after filling it, please send it to ijms@live.undip.ac.id:
COPYRIGHT TRANSFER STATEMENT
When this article is accepted for publication, its copyright is transferred to ILMU KELAUTAN Indonesian Journal of Marine Sciences, UNDIP. The copyright transfer covers the non exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, microform, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this article is original and that the author has full power to publish. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors. In regard to all kind of plagiarism in this manuscript, if any, only the author(s) will take full responsibility. If the article is based on or part of student’s skripsi, thesis or dissertation, the student needs to sign as his/her agreement that his/her works is going to be published.
Title of article :...........................................................................................................................Name of Author(s) :...........................................................................................................................Author’s signature :...........................................................................................................................Date :...........................................................................................................................
View My Stats
