PERIKANAN

KELAUTAN

Fisheries Product Technology

FACULTY OF FISHERIES AND MARINE

PROFILE OF FISHERIES PRODUCT TECHNOLOGY STUDY PROGRAM

The opening of the Fisheries Product Industry Technology Study Program is based on Decree Number 2081/UN3/2014, October 7, 2014. Since 2018, it was changed to be Fisheries Product Technology Study Program based on the Rector Decree Number 898/UN/2018 on Arrangement The Name of Study Programs at Universitas Airlangga.

VISSION

Become the study programme nationally known and having competitive advantages in developing and implementing science, insight and technology in fisheries product technology field specifically improving the quality and quantity of agro-industry production as well as become an independent human resources developing science and technology in aquaculture in line with morality, ethics and environmetal sustainability and representing social welfate oriented institution.

MISSION

1. Conducting fisheries product technology studies using advance learning technology, which can encourage students to have self confidence, professional skills and huge effort to develop their selfs.
2. Conducting high quality fundamental, applied and innovative policy reserach on fisheries product technology for human’s prosperity.
3. Promote the expertise in the field of fisheries products technology to the community.
4. Reinforcing relationship with many government and non government organizations in integrating science and technology information system.

Graduate Degree

Ketika akhirnya tiba saatnya untuk menyelesaikan program studi, para mahasiswa S1 Teknologi Hasil Perikanan merasa bangga dengan pencapaian mereka. Not only do they pocket valuable knowledge, but also an official degree that reflects their specialisation in fisheries, namely S.Pi (Bachelor of Fisheries).

PROFIL LULUSAN

Graduate graduated from Faculty of Fisheries and Marine Universitas Airlangga are prospected to play role as: a) Manager,
b) Entrepreneur,
c) Researcher,
d) Instructor.

OF FISHERIES PRODUCT TECHNOLOGY STUDY PROGRAM

GRADUATE PROFILE

1. Manager, the one having ability in organizing workforce and becoming a community leader in Fisheries and Marine field.

2. Enterpreneur, the one having braveness in well conducting a risk management and developing a owned fisheries industry.

3. Researcher, the one having capability in exploring fisheries and marine resources through performing research.

4. Instructor, the one, who can transfer knowledge and give understanding to stakeholders in line with the development of fisheries and marine technology.

LEARNING OUTCOME

Learning outcomes of graduates of the Fisheries Product Technology Study Program in the Graduate Competency Standards (SKL) are expressed in three elements, namely attitudes, knowledge, and skills that are divided into general and specific skills.

Attitude

1. Obedient to the God and be able to demonstrate the religious attitude.

2. Upholding the value of humanity in carrying out duties based on religion, morals and ethics.

3. Contributing in improving the quality of social life, nation, state, and progress of civilization based on Pancasila.

4. Acting as citizens which is pride and patriotism, nationalism, and responsibility to the state and nation.

5. Appreciating cultural diversity, religious views, and beliefs, as well as the opinions or findings of others.

6. Cooperative and having social sensitivity as well as concern to community and environment.

7. Obey the law and discipline in social life and state.

8. Internalizing of values, norms, and academic ethics.

9. Exhibiting the responsible attitude towards the work in the field of expertise independently.

10. Internalizing the spirit of independence, struggle, and entrepreneurship.

11. Realizing excellence with morality.

General Skill

1. Being able to apply logical, critical, systematic, and innovative thinking in the context of development or implementation of science and technology that cares and implements the value of humanities appropriate to their area of expertise.

2. Being able to exhibit the independent performance, quality, and measurable.

3. Being able to examine the implications of the development or implementation of science and technology which is concerns and implements the value of humanities appropriate to their expertise based on rules, procedures and scientific ethics in order to produce solutions, ideas, designs or art criticism, compile scientific descriptions of the results of the study in the form of Undergradute Thesis or final project report , and upload it on University page.

4. Compiling a scientific description of the study result in the form of Undergraduate Thesis or final project report, and upload it on University page.

5. Being able to make decisions appropriately in the context of problem solving in their area of expertise, based on information and data analysis.

6. Being able to maintain and develop a network with supervisor, colleagues both inside and outside from the institution.

7. Being able to take responsibility for the achievement of team work and to supervise and evaluate the completion of work assigned to the worker under his / her responsibility.

8. Being able to conduct self-evaluation process towards team work under its responsibility, and able to manage learning independently.

9. Being able to documented, stored, secured, and rediscovered data to ensure expertise and prevent plagiarism.

Specific Skill

1. Being able to utilize technology of fishery and marine product processing.

2. Being able to utilize the functional food sources of fishery and marine products.

3. Being able to utilize the nutraceuticals sources of fishery and marine products.

4. Being able to apply quality and safety principles of processed products of fishery and marine.

5. Being able to determine the safety of processed products of fishery and marine.

6. Being able to apply the management of fishery and marine products industry.

Knowledge

1. Being able to master fishery and marine development policy especially in fisheries product industrial technology.

2. Being able to take decisions in the field of fisheries and marine based on logic and analysis.

3. Being able to identify the potential that support the development of fishery and marine products industry.

4. Being able to master the concept of fisheries and marine science.

5. Being able to master the theoretical concepts of fisheries and marine product industry.

Bachelor Competencies (S1) based on the Indonesian National Qualifications Framework (KKNI)

1. Capable of advancing science and technology in the field concerned.

2. Capable of adapting towards situation faced in solving problems.

3. Capable of undestanding teoritical concept on a particular science field generally and specifically about special topic in a particular science field.

4. Capable of formulating the procedure of problem solving.

5. Capable of making proper decision in line with baseline analysis.

6. Capable of giving instruction for choosing various alternatives.

7. Responsible to the duties and ready to be allocated responsibilities on organizational objectives.

No	Course Code	Compulsory Courses	Year	Semester	Credit	Competence
1	AGI101	Islamic Religion I	1	1	2 (2-0)	Supporting
	AGP101	Kristen Protestant Religion I	1	1
	AGK101	Kristen Catholic Religion I	1	1
	AGH101	Hindu Religion I	1	1
	AGB101	Buddhism Religion I	1	1
	AGC101	Kong Hu Chu Religion I	1	1
2	NOP103	Pancasila (State of Ideology)	1	1	2 (2-0)	Supporting
3	NOP104	Civics/Kewarganegaraan	1	1	2 (2-0)	Supporting
4	PLU105	Planktonology	1	1	3 (2-1)	Main
5	BAE110	English	1	1	2 (2-0)	Supporting
6	HKA106	Fisheries Law and Policy	1	1	2 (2-0)	Main
7	PLU104	Introduction to Fisheries Science	1	1	2 (2-0)	Main
8	PLU103	Ichthyology	1	1	3 (2-1)	Main
9	PLU101	Introduction to Aquaculture	1	1	2 (2-0)	Main
10	BAI101	Indonesian	1	1	2 (2-0)	Supporting
11	PLU102	Aquatic Animal Physiology	1	2	3 (2-1)	Main
12	BIK101	Biochemistry	1	2	3 (2-1)	Supporting
13	PLL102	Limnology	1	2	3 (2-1)	Main
14	SOS252	Sociology and Counselling of Fisheries	1	2	2 (1-1)	Supporting
15	PLU106	Aquatic Invertebrates	1	2	3 (2-1)	Supporting
16	MNG301	Fisheries Agribusiness	1	2	2 (2-0)	Supporting
17	PLL103	Introduction to Oceanography	1	2	3 (2-1)	Supporting
18	PLL201	Aquatic Ecology	1	2	3 (2-1)	Supporting
19	MNU401	Introduction to Management	2	3	2 (2-0)	Supporting
20	FAT205	Introduction to Aquatic Pharmacology	2	3	2 (2-0)	Special
21	PLU201	Fisheries Biology	2	3	3 (2-1)	Main
22	PLT201	Introduction to Fish Processing	2	3	3 (2-1)	Main
23	BIM202	Microbiology	2	3	3 (2-1)	Main
24	BIL301	Marine Biology	2	3	3 (2-1)	Supporting
25	PLT204	Raw Material of Fisheries Product Industry	2	3	2 (1-1)	Supporting
26	PLT202	Food Additive	2	3	2 (2-0)	Supporting
27	KII207	Chemical Analysis Technique	2	3	2 (2-0)	Special
28	PLT203	Fermentation Technology	2	4	3 (2-1)	Main
29	LKT209	Sanitation and Hygiene	2	4	3 (2-1)	Main
30	KII207	Food Chemistry	2	4	3 (2-1)	Supporting
31	PLT304	Modern Fish Processing Technology	3	5	3 (2-1)	Main
32	BIM203	Pharmaceutical Biology	2	4	3 (2-1)	Special
33	PLT205	Traditional Fish Processing Technology	2	4	3 (2-1)	Main
34	MNG303	Coastal and Marine Management	2	4	2 (2-0)	Supporting
35	PLT307	Fisheries Product Packaging	3	6	3 (2-1)	Main
36	FAT307	Physiology, Formation and Degradation of Fisheries Product Metabolites	3	5	3 (2-1)	Special
37	NUI302	Fish Nutrient	3	5	3 (2-1)	Main
38	MNW301	Entrepreneurship	3	5	2 (2-0)	Supporting
39	FAT308	Fisheries Product Toxicology	3	5	3 (2-1)	Special
40	PLT305	Quality Control of Fisheries Product/HACCP	3	5	3 (2-1)	Main
41	PLT306	Thermal Process Technology	3	5	3 (2-1)	Main
42	MAS210	Statistics	3	5	2 (2-0)	Supporting
43	PLT308	Technology of Fisheries by Product Processing	3	6	3 (2-1)	Main
44	PLT309	Marine Biota Industrial Technology	3	6	2 (1-1)	Main
45	KNI491	Community Service-Learning Based Community (KKN-BBM)	3	6	3 (0-3)	Main
46	MNG307	Management of Fisheries Product Industry	3	6	3 (2-1)	Main
47	BIT403	Aquatic Product Biotechnology	3	6	3 (2-1)	Supporting
48	PNI497	Research Methodology	3	6	2 (2-0)	Supporting
49	PNI301	Experimental Design	3	6	2 (2-0)	Supporting
		Elective course	3	6	2 (2-0)	Supporting
50	KLI401	Field Work Practice (PKL)	3	6	3 (0-3)	Main
51	AGI401	Islamic Religion II	4	7	2 (2-0)	Supporting
	AGP401	Kristen Protestant Religion II	4	7
	AGK401	Kristen Catholic Religion II	4	7
	AGH401	Hindu Religion II	4	7
	AGB401	Buddhism Religion II	4	7
	AGC401	Kong Hu Chu Religion II	4	7
52	PHI101	Philosophy of Science	4	7	2 (2-0)	Supporting
Elective course			4	7	2 (1-1)	Supporting
53	PNI498	Bachelor Thesis Proposal	4	7	2 (2-0)	Main
54	PNI499	Bachelor Thesis	4	8	6 (6-0)	Main
Subtotal					142
No	Course Code	Elective Courses	Year	Semester	Credit	Competence
55	PLU301	Coralogy	3	Gasal	2 (2-0)	Supporting
56	PLT304	Fish Capture Technology	3	Gasal	2 (1-1)	Supporting
57	PLU303	Fish Quarantine	4	Genap	2 (2-0)	Supporting
58	PLL302	Marine Resources Exploration	4	Genap	2 (2-0)	Supporting
Sub Total					8

COMPULSORY COURSES	Credit
RELIGION I	2-0
ISLAMIC RELIGION I Coordinator course: Team MKWU
Explain the concept of God in Islam, faith and Taqwa, Implementation of faith and taqwa in the modern society, Basic of Human based on Islamic point of view, Law, Human Right, and Democracy in Islam (definition), Islamic Law and Contribution of Moslem in Indonesia, Ethic, moral and character, Science and Technology and Art in Islam, religious harmony, civil society and people’s welfare, Islamic economics, Islamic culture and political system.
KRISTEN PROTESTANT RELIGION I Coordinator course: Team MKWU
Make religion as a source of values and guidelines in Christian personality development that upholds human dignity. It served based on Competency-Based Curriculum (CBC), which consist of competency, substance assessment, sub-assessment, and the whole process including learning and evaluation methodologies. Assessment substance is a topic that has been stated by Directorate General of Higher Education through Decree No. 38/Dikti/Kep/2002.
CATHOLIC RELIGION I Coordinator course: Team MKWU
Explaining about the nature and the human dimension, Godhead, Almighty, Jesus Christ, Ethical-Moral, Dialogue and religious harmony, which is popular in the community of faith, the Church, Persistent, Science, Technology and the Arts, Socio-political life, law, human rights and democracy in Catholic faith and the role of women in Church.
HINDU RELIGION I Coordinator course: Team MKWU
The conception of the God (Brahma Widya), Catur Marga Yoga, The Nature of Hindu people I, The Nature of Hindu people II, Ethics and Morality I, Ethics and Morality II, Science, Technology in Hindu’s Perspective I, II, Harmony Life Religious, Community Work Jagadhita, As a cultural experience of Hinduism, Political Perspective Hindu, Hindu Uphold Justice in the Framework.
BUDDHISM RELIGION I Coordinator course: Team MKWU
The essence of Almighty God, in the Holy Scriptures Udana VIII: 3 is described as follows: The absolute and unconditioned and not born is Nibbana. (People who have reached Purity) Arahat. Birth of P, Sidarta for Six Years and Achieving Perfect lighting (be) Buddha, Dharma discourse in Taman Isipatana formation of the Sangha. Before a person becomes a Buddha must menjadfi Bodishatva, have the properties of Metta Karuna and Mudita and more concerned about others than herself. Into Law – emptiness prevailing in 31 the nature of life, Nature Arupa Loka, Rupa Loka Loka and Karma. The law of karma acts committed by mano Vacci and karma and driven by cetana, without cetana there will be no karma, Karma is the result of the actions and will accept, implement and execute.
KONG HU CHU RELIGION I Coordinator course: Team MKWU
Explaining about history of Kong Hu Chu religion, Confusius, God concept of Kong Hu Chu, the true nature or natural properties of human based on Kong Hu Chu and spread of Kong Hu Chu religion.
PANCASILA Coordinator course: Team MKWU	2-0
Discussing about the concept and situation description related to the strengthening people in the implementation of Pancasila (Five Pillars) in live, point of view regarding actual situation of ideology, country, and people. Particularly, this course would explaining Pancasila in study of Indonesian history, Pancasila as fundamental of country, Pancasila as country’s ideology, Pancasila as philosophical system, Pancasila as ethic system, Pancasila as basic of science development.
CIVICS/ KEWARGANEGARAAN Coordinator course: Tim MKWU	2-0
Discussing about concept and description of situation regarding to character building every single person as citizen in the nation life, attitude towards discussion of: Civilization as character strengthening orientation, national identity, country and constitution, rights and obligations as citizen, Indonesian’s democracy and national integration. Framework of the discussion regarding to the globalization phenomena, human right and democracy (politics and economy), and also the dynamics of Indonesian actual facts such as anti-corruption education.
PLANKTONOLOGY Coordinator course: Sudarno, Ir., M.Kes.	2-0
Describing role, taxonomy, classification and group of plankton, distribution of plankton in the water, sampling and analysis of plankton by qualitative and quantitative methods.
ENGLISH Coordinator course: Team MKWU	2-0
Explaining about simple present tense, present continuous tense, present perfect tense, present perfect continuous tense, simple past tense, past continuous tense, past perfect tense, past perfect continuous tense, simple future tense, future continuous tense, future perfect tense, future perfect continuous tense, past future tense, past future continuous tense, past future perfect tense, past future perfect continuous tense, noun, singular dan plural, pronoun, verbal, gerund, adjective, adverb, preposition, conjunction, question tags, modals, subjunctive, degrees comparison of adjective, direct and indirect speech, case, passive voice, conditional sentence, gender, interjection.
FISHERIES LAW AND POLICY Coordinator course: Team MKWU	2-0
Explain about law and policy that exist and also government policy which already taken in the development of fisheries and marine sectors. This lecture emphasize on understanding the concept of development, implementation and evaluation of central and local government policy facing fisheries problems. Understanding of this part would be easily increased by structured work that given to the student.
INTRODUCTION TO FISHERIES SCIENCE Coordinator course: Dr. Hj. Kismiyati, Ir., M.Si.	2-0
Including Fresh water Aquaculture, Shallow water aquaculture, marine aquaculture, five/seven fisheries business, traditional and modern fish processing (drying, smoked fish, canning, chilling, salting), fisheries marketing/ business management, conservation. All of the courses based on fisheries science that developed in Indonesia. The aim of the lecture is the student could understanding fisheries sector and developing it in the future. Description of lecture scope could be founded in lecture organization.
ICHTHYOLOGI Coordinator course: Dr. Rr. June Triastuti, S. Pi., M.Si.	2-1
Describes the systematic, description, and fish’s organ system as well as its functions which include: morphology, taxonomy, identification and classification, sensoryorgans, integumentary, muscularis, skeleton, circulatory, digestivus, respiratory,urogenitalia, nervous, and hormones.
INTRODUCTION TO AQUACULTURE Coordinator course: Muhammad Arief, Ir., M. Kes.	2-1
Describes the definition of cultivation, the scope of aquaculture cultivation,ecosystems of the fish ponds, ecological aspects in the management of the fish ponds, food webs in the fish ponds, the fish production and growth, and utilization of food energy.
INDONESIAN Coordinator course: Team MKWU	2-0
Explaining history, function and position of Bahasa Indonesia, kind of language, academic writing in Bahasa, effective clauses, writing paragraph, academic writing (systematic of academic writing, citation technique, bibliography, presentation).
AQUATIC ANIMALSPHYSIOLOGY Coordinator course: Dr. Lakshmi Sulmartiwi S. Pi., MP.	2-1
Discusses the physiology of aquatic animals, the respiratory factors, osmoregulation factors, nerve factors, endocrine, digestive and nutritional factors, growth factors, sensing and circulationfactors, reproduction factors, aquatic toxicology, environmental factorinfluences towards physiology and adaptation of fish to changes in the abiotic environment.
BIOCHEMISTRY Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M. Si., Ph.d.	2-1
The given material includes carbohydrate, lipids, proteins, nucleic acids, enzymes, Coenzymes, structure and function of cells, carbohydrate metabolism, Lipid Metabolism, Protein and Amino acid Metabolism, and hormones.
LIMNOLOGY Coordinator course: Boedi Setya Rahardja, Ir., MP.	2-1
Discusses the classification of tapering and lotik waters, heat spreading, and water movement, specific gravity, water viscosity, water surface tension, material dissolved in water and its transformation, water pH and alkalinity, oxygen dissolved in the water, carbon dioxide, nitrogen, phosphorus, methan in freshwater ecosystems, minerals and organic materials in water, plankton, benthos, high-level plants (biological relationship with physical and chemical properties of the water), as well as water productivity. This is based on an analysis of the potential resources fresh waters seen from aspect of physics, chemistry and biology.
SOCIOLOGY AND COUNSELLING OF FISHERIES Coordinator course: Agustono, Ir., M. Kes.	2-0
Discusses social processes, system status, and fishery community organization management.
AQUATIC INVERTEBRATES Coordinator course: Prof. Dr. Sri Subekti, DEA., drh.	2-1
Discusses the morphology, anatomy, physiology, reproduction, classification, its correlation with aquatic ecosystem and economic value of water invertebrate animals.
FISHERIES AGRIBUSINESS Coordinator course: Dr. Ir. Kismiyati, M.Si. 2	2-0
Describes concepts, prospects, fishery agribusiness network, marketing system, and evaluation of production as well as agribusiness product sustainability of fisheries.
INTRODUCTION TO OCEANOGRAPHY Coordinator course: Dr. Gunanti Mahasri, Ir., M.Si.	2-1
Discusses sea and land, the physics and chemistry of sea water, sediments, tides, currents, climates, marine biology and pollution incident at sea and its effects for marine life.
AQUTIC ECOLOGY Coordinator course: Prayogo, S. Pi., MP	2-1
Discuss the ecological concept, biogeochemical cycles, food chains, food webs, energy transfer, the ecosytem barrier factors, aquatic ecosystems (quiet, flowing, estuary, mangroves, beaches, coral reefs and deep sea).
INTRODUCTION TO MANAGEMENT Coordinator course: Wahju Tjahjaningsih, Ir., M.Si.
Provides knowledge of basic management including the definition, elements, functions, school and management figures. This subject also provides knowledge about management process through function approach, systems, techniques and behavior management, in addition, the environmental factors affect the implementation of the management.
INTRODUCTION TO AQUATIC PHARMACOLOGY Coordinator course: Prof. Sri Agus Sudjarwo, Ph.d., drh	2-0
Discusses the introduction to Pharmacology, anti biotic, antihelmintik, chemotherapy, antiprotozoa, antivirus, vitamins, antiseptic, antifungi, toxicology of pesticides, toxicology of poisonous plants, toxicology of heavy metals and environment. Mastery of the material was observed with essay and MCQ test.
FISH BIOLOGY Coordinator course: Dr. Laksmi Sulmartiwi, S.Pi, MP	2-1
This course discusses the scope of the biology of Fisheries, feeding habits and food habits, competition and predation of survival calculation, mortality, recruitment and yield as well as its management, migration, and the fish age determination , growth of fish, population dynamics and population analysis of fecundity, fish sexuality of gonad maturation level, spawning and early life cycle of fish.
INTRODUCTION TO FISH PROCESSING Coordinator course: Rahayu Kusdarwati, Ir., M.Kes.
This course discusses the knowledge of basic processing technology that includes the definition, drying, salting, fermenting, smoking, canning, processing of fish and non-fish products, as well as the system of hazard analysis and critical point control of foodstuffs.
MICROBIOLOGY Coordinator course: Sudarno, Ir., M.Kes.	2-1
Discusses the basic properties, nomenclature, classification, the relationship between the host and microorganism, the growth, the proliferation of bacteria, fungi and viruses that cause disease in fish and shrimp.
MARINE BIOLOGY Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	2-1
Discusses the biological and ecological aspects of marine as resources as fisheries and understands the methodology of the study of marine biology as the basis for exploitation and exploration of marine resources by minimizing marine pollution. Prerequisites:: Water Invertebrates.
RAW MATERIALS OF FISHERIES PRODUCT INDUSTRY Coordinator course: Agustono, Ir., M.Kes.	2-1
This course discusses the various types of aquatic commodities (biota) that can be used as industrial raw materials OF aquatic product as well as the prospects of the current utilization and development in the future by taking into account aspects of biology, composition, market and competitors both food and non-food with economic value.
FOOD ADDITIVE Coordinator course: Agustono, Ir., M.Kes.	2-0
This course describes the introduction and quantitative analysis of ingredients from components of carbohydrate, lipids, proteins, vitamins, minerals, food additives, as well as the explanation of quantitative analysis of the compounds contained in the six aforementioned foodstuffs.
CHEMICAL ANALYSIS TECHNIQUE Coordinator course: Prof. Dr. Noor Erma Nasution, Apt., MS.	2-0
This course discusses the standard of operating procedures of various microscopic instruments, UV spectrophotometry, FT-IR spectrophotometry, fluorescence spectrophotometry fluorine, mass spectrometry, spectrophotometry nuclear magnetic resonance, chromatographic, electrochemical analysis, HPLC, GC, ELISA, PCR, SDS PAGE.
FERMENTATION TECHNOLOGY Coordinator course: Agustono, Ir., M.Kes.	2-1
This course discusses the development of fermentation technology, principles of fermentation, behavior and metabolism of biological agents in the fermentation methods and fermentation kinetics, sterilization, and the characteristics and handling of medium and inoculation of the fermentor.
HYGIENE AND SANITATION Coordinator course: Wahyu Tjahjaningsih, Ir., M.Si.	2-1
This course discusses the principles of industrial sanitation of fishery products including cleaning materials and sanitaiser, sanitary of raw materials, sanitary of food processing, sanitation of workers, sanitation of pests (rodents and insects), sanitary of water, sanitation of equipment and processing space (building), testing of adequacy sanitation, microbial indicators of sanitation and waste management.
FOOD CHEMISTRY Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	2-1
This course discusses the principles of the chemical components of food, both components of the macro (water, fats, carbohydrates, proteins and enzymes) and micro-elements (vitamins, minerals, pigments, flavors, food additives and compounds /toxic components) that include the composition, structure and chemical reactions involving components of food during processing, handling and storage.
PHARMACEUTICAL BIOLOGY Coordinator course: Dr. Achmad Fuad Hafid, Apt., MS.	2-1
This study looks at the characteristics of organisms as a potential pharmaceutical ingredients both from animals and plants, identification and classification of organisms, the potential and the active ingredient contained and habitat and its ecology.
TRADITIONAL FISH PROCESSING TECHNOLOGY Coordinator course: Sudarno, Ir., M.Si.	2-1
This course discusses the definition, characteristics, processes and problems of traditional processing, processing techniques, the physical, chemical, and environmental influences towards the traditional processand products. In addition it also provides a study of various forms of traditional product processing technologies, prospects of development of traditional products in the future.
COASTAL AND MARINE MANAGEMENT Coordinator course: Muhammad Arief, Ir., M.Kes.	2-0
This course describes the type of coastal resources, activities of exploiting coastal resources and the damages to coastal resources. This course conducts an analysis of the management of coastal resources that are tailored to the type and characteristics of socioeconomy of local communities.
FISHERY PRODUCT PACKAGING Coordinator course: Dr. Endang Dewi Masithah, Ir., MP.	2-1
This course explains the basic principles of aquatic product packaging in the form of aquatic biota and processed products, materials and way of packaging, equipment and standard operating procedures in aquatic product processing industry as well as verification measures and monitoring in the processes performed by the processing industry.
PSYCHOLOGY, FORMATION AND DEGRADATION OF FISHERIES PRODUCTS METABOLITES Coordinator course: Prof. Dr. Sri Agus Sudjarwo, drh.	2-0
This course discusses the terminology, the formation of metabolites of aquatic biota while still alive and after death and metabolites degradation of aquatic biota.
FISH NUTRIENT Coordinator course: Agustono, Ir., M.Kes.	2-1
This course discusses the fish food as a source of nutrition, the use of the list of food analysis, national nutrition problems, influence of the handling, preservation and processing of the nutritional value of fish, the fishing industry role in nutrition improvement of society.
ENTREPRENEURSHIP Coordinator course: Dr. Rr. Juni Triastuti, S.Pi., M.Si.	2-0
This course explains about the meaning of entrepreneurship and the entrepreneurial process that includes planning, management practices, models and management systems as well as the marketing of fishery products and proposal making for fishery business.
FISHERY PRODUCT TOXICOLOGY Coordinator course: Boedi Setya Rahardja, Ir., MP.	2-1
This course provides knowledge about the ecology and the source of the toxin, classification, working mechanisms, how to detect, identify, isolate, prevent and resolve toxin of aquatic products as well as alternative management.
QUALITY CONTROL OF FISHERY PRODUCTS / HACCP Coordinator course: Dr. Gunanti Mahasri, Ir., M.Si.	2-1
This course discusses the basic concepts of all aspects of quality and their application in the standards and specifications, control and quality assurance of food, the introduction of the concept of quality assurance system with emphasis on Quality Management System and System of Halal as well as training on HACCP (Hazard Analysis Critical Control Point) in the processing industryof aquatic products.
THERMAL PROCESS TECHNOLOGY Coordinator course: Wahju Tjahjaningsih, Ir., M.Si.	2-1
This course discusses the definition, the principle of thermal processes, knowledge of the containers, media, and the requirements of raw materials, product damage during and after the thermal process and conservation of heat penetration associated with heating duration and microbiological conditions, as well as a canning process of various fishery products.
STATISTICS Coordinator course: Dr. M. Anam Al Arif, MP., drh.	2-1
This course explores the basics of statistics to draw conclusions through hypothesis testing of t test, X², Wilcoxon, Mann Whitney, Kruskal Wallis, Friedman, Regression and Correlation.
TECHNOLOGY OF FISHERIES BY PRODUCT PROCESSING Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	2-1
This course discusses the scope of byproducts and waste of fishing industry, the basic concept of fishery by catch and by-product, zero waste production, cleaner production, recycling of process and products, utilization and development of value-added byproducts and waste of fishing industry for the food, nutraceutical, pharmaceutical, biotechnological applications, products supporting the development of aquaculture and other industrial raw materials.
MARINE BIOTA INDUSTRIAL TECHNOLOGY Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	1-1
This course examines the biology, ecology, and physiology of marine organisms, specific components of high economic value generated from each type of marine organisms, including secondary metabolites, the process of extraction and the use of the several components in the field of food and non-food.
COMMUNITY SERVICE-LEARNING BASED COMMUNITY (KKN-BBM)	0-3
Learning carried out by pre-departure and departure. Pre departure, coaching one month prior departure
MANAGEMENT OF FISHERIES PRODUCT INDUSTRY Coordinator course: Dr. Eng. Ahmad Rusdiansyah, Ir., M.Eng.	2-1
This course discusses the basic concepts of the management of aquatic products industry, icluding the production lines of aquatic products, industrial raw materials, the working and operating principles of production machinery as well as the concept of the development of modern industry. Also, this given the knowledge of governance of aquatic product processing industry, and industrial environmental management.
AQUATIC PRODUCT BIOTECHNOLOGY Coordinator course: Dr. Endang Dewi Masithah, Ir., MP.	2-1
This study includes the understanding of biotechnology and its application in the field of fisheries and marine including products of aquatic natures, bioremediation of waters and fishery product processing to produce active ingredients, biodiversity of waters and its role in biotechnology, development of products and processes of aquatic resources, bioprocess and bioreactors , the kinetics of microorganisms, application of microalgae for the production of aquatic natural ingredients.
RESEARCH METHODOLOGY Coordinator course: Dr. Kismiyati, Ir., M.Si.	2-0
The material on this subject is presented face to face, discussions and assignments (exercises), research proposals making including: stages of research, the research problem, hypothesis, research variables, types of research, research design, instruments and techniques of data collection, analysis of research results, and how to prepare the report. Mastery of the material will be observed by assigning duties in accordance with lecture topics from a study headlinemaking to a proposal presented at the end of the lecture.
EXPERIMENTAL DESIGN Coordinator course: Dr. M. Anam Al Arif, MP., drh.	2-0
This course includes a basic definition, a basic element of the design of the experiment, diversity and experimental models, completely randomized design, multiple comparison with the smallest real difference test, honest real different, and multiple range test of Duncan, contrast orthogonal and polynomial orthogonal benchmarking , randomized complete block design, missing data, latin square design, factorial experiment with RAL, factorial experiment with grouping design, factorial experiment with split plot design. Prerequisites: Statistic.
FIELD WORK PRACTICE (PKL)	0-3
This course was designed to be performed by a group of students (2-3 students) to give practical experiences, implementation of the expertise by learning about industrial system and give alternative solution of the problem faced and report in the form of scientific writing.

RELIGION II	2-0
ISLAMIC RELIGION II Coordinator course: Prof. Dr. Sri Subekti, DEA., drh. This course explains the concept to the deity in Islam, faith and piety, Implementation of Faith and Piety in Modern Life, Nature of Man According to Islam, Law, Human Rights and Democracy in Islam (Definition), Islamic Law and Contributions of Muslims Indonesia, Ethics, morals, Science and Technology and the Arts in Islam, Inter-Religious Harmony, Civil Society and People’s Welfare, Islamic Economics, Islamic Culture and Islamic Political System. Prerequisites: Islamic Religion I.

PROTESTANT CHRISTIANITY RELIGION II Coordinator course: Wahju Tjahjaningsih, Ir., M.Si.
Discusses the ethics of morality based on the teachings of the Christian faith and its implementation in the life of the nation, the state and society. The materials discussed include the scope of subjects Protestant II, character and integrity, leadership and Christian ethics. Prerequisites: Protestant Christianity Religion I.
CATHOLIC RELIGION II Coordinator course: Dr. Lucia, M.Si., drh. Explaining about the nature and the human dimension, on God, Jesus Christ, Moral Ethics, dialogue and religious harmony, faith in the community, the Church entrenched, Science, Technology and the Arts, Social Political Life, laws, human rights and democracy in Catholic faith and the Role of Women in the Church. Prerequisites: Catholic Religion I.
HINDU RELIGION II Coordinator course: Drs. I Ketut Arta This course discusses the conception of Deity (Brahma Widya), Catur Marga Yoga, The Nature of Human Hindu I, The Nature of Human Hindu II, Ethics and Morality I, Ethics and Morality II, Science, Technology in Perspective Hindu I, II, Harmony in Religious Life, Jagadhita Work Society, Culture as experienceof Hinduism, Politic according to Perspective of Hindu, Hindu in respect to Uphold Justice. Prerequisites: Hindu Religion I.
BUDDHA RELIGION II Coordinator course: Pdt. Kemawati This course discusses the essence of Almighty God, in the Holy Scriptures Udana VIII: 3 described as follows: The absolute and unconditioned and not born is Nibbana. (People who have reached Purity) Arahat. Birth of P, Sidarta for Six Years and Perfect lighting Achievement( tobe) Buddha, Dharma discourse in Isipatana Park, the formation of the Sangha. Before a person becomes a Buddha, he must be a Bodishatva, have the properties of Metta Karuna and Mudita and be more concerned about others than himself. Truth law applicable in the 31 realms of life, Nature of Arupa Loka, Rupa Loka, and Karma Loka. The law of karma acts committed by mano Vacci and karma and driven by cetana, without cetana there will be no karma. Karma is the result of the actions and will accept, implement and execute. Prerequisites: Budha Religion I.
KONG HU CHU (CONFUCIANISM) RELIGION II Coordinator course: MKWU Team This course discusses describes the history of religion Confucianism, Confucius, religious texts of Kong Hu Chu, concept of Deity, the true nature or human nature according to Confucius and the spread of Confucianism and the application of religious Confucianism in arranging life. Prerequisites: Kong Hu Chu (Confucianism) Religion I.
PHYLOSOPHY OF SCIENCE Coordinator course: Boedi Setya Rahardja, Ir., MP.	2-0
This course describes the history of the development of science, the relationship of philosophy, science and philosophy of science, the position of the philosophy of science, diversity and grouping of science, foundation of study of science (ontology, epistemology and axiology), method of thinking scientifically, the matter of truth and the relationship among philosophy, science and technology and culture.
BACHELOR THESIS PROPOSAL	2-0
Making the research proposals containing background, literature review, conceptual framework, research methods that is supervised by the Lecturer to be answered scientifically and presented at the proposal seminar.
BACHELOR THESIS	6-0
This course is activity based that enrich knowledge, insight and experience in performing research and implementation of science and technology relating aquaculture reported in the supervised form of scientific writing.
ELECTIVE COURSES	Credit
CORAL BIOLOGY (CORALOGY) Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	2-0
This course explains the sense of coral, a type of coral, coral habitat, types of aquatic organisms living or in symbiosis with the coral, coral damage, transplants and coral cultivation, as well as coral artificial. Prerequisites: Water Invertebrates, Marine Biology.
FISH QUARANTINE Coordinator course: Dr. Gunanti Mahasri, Ir., M.Si.	2-0
This course explains the basic concepts and history of fish quarantine, functions and duties of fish quarantine, laws and regulations of quarantine, the provisions of the SPS agreement, the types of fishery commodities transported, the types of pests and diseases of quarantine fish, supervision and monitoring of pests and diseases of quarantine fish, implementation of the IRA, fish quarantine role in the development of fisheries and the global market, the implementation of fish quarantine, working procedures and the implementation of fish quarantine. Prerequisites: Parasite and Fish Disease I, Parasite and Fish Disease II, Fish Disease Analysis I, and Fish Disease Analysis II.
MARINE RESOURCES EXPLORATION Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	2-0
This course discusses the primary and secondary metabolism of aquatic biota organisms, bioactive metabolites from marine algae, fungi, bacteria, marine invertebrates, separation and isolation techniques, aquatic bioactive biota, biological, toxicological and clinical evaluation.
MARINE BIOTA INDUSTRIAL TECHNOLOGY Coordinator course: Prof. Moch. Amin Alamsjah, Ir., M.Si., Ph.D.	1-1
This course examines the biology, ecology, and physiology of marine organisms, specific components of high economic value generated from each type of marine organisms, including secondary metabolites, the process of extraction and the use of the several components in the field of food and non-food.

FAKULTAS PERIKANAN DAN KELAUTAN
Kampus C UNAIR

Jl. Dharmahusada Permai
Mulyorejo, Kec. Mulyorejo, Surabaya
Jawa Timur 60115
Telp. (031) 5911451
Fax. (031) 5965741
Email : info@fpk.unair.ac.id

HYEGENE AND SANITATION
This course discusses the principles and implementation of hygiene and sanitation in the aquatic product processing industry, the role and benefits of hygiene and sanitation for food safety of aquatic products, hygiene and sanitation in supporting HACCP in aquatic products.
REFERENCES:
1	H. J. Green. 1934. Army Manual Of Hygiene and Sanitation. Government Primer. Melbourne
2	Hiasinta A.P. 2001. Sanitasi Higiene dan Keselamatan Kerja dalam Pengolahan Makanan.
3	Edward J.P., Julie V.R.S. 2000. Sanitation and Personal Hygiene Handbook. Wisconsin Departement of Public Instruction. Barbara Thompson, Ph.D., State Superintendent
4	Ign.Suharto. 1998. Sanitasi, Keamanan & Ketahanan Pangan dan Alat Industri Pangan dalam Sistem Rantai Pangan, Jilid 1. Bandung
5	Djoko Windu P. Irawan. 2016. Prinsip-prinsip Hygiene Sanitasi Makanan Minuman di Rumah Sakit. Forum Ilmiah Kesehatan (FORIKES). Ponorogo
6	PPKP. 2015. Modul Menerapkan Sanitasi dan Hiegiene Hasil Perikanan. Jakarta
7	Buckle, et al. 2009. Ilmu Pangan, Jakarta UI-Press
8	Fardiaz, S. 2000. Riset Mikrobiologi Pangan untuk Keamanan Pangan di Industri. Yayasan Srikandi untuk Kemanan Pangan. Bogor
9	BPOM. 2012. Petunjuk Meminimalkan Terbentuknya Cemaran Kimia Pada Pangan Siap Saji dan Pangan Industri Rumah Tangga Sebagai Pangan Jajanan Anak Sekolah. Jakarta
10	Gun W and Satu S. 2007. Microbial Contaminants and Contamination Routes in Food Industry. VTT Technical Research Center Of Finlandia.
11	Bruno S and Babacar S. 2000. Priciple Of Hygiene and Food Safety Management. Publication are the sole responsibility of PIP and COLEACP. European Union
12	John Holah. 2000. Food processing equipment Design and cleanability. The National Food Centre Dunsinea, Castleknock Dublin 15, Ireland
13	Fadi A and Kathryn D. 2011. Methods For developing New Food Products. DEStec Publications, Inc.
14	Theodoros V and Constantina T. 2016. Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes. LLC
15	Claudio A., et.al. 2000. Sanitation Control Procedures for Processing Fish and Fishery Products
16	Alan Parker. 2007. Effective Cleaning and Sanitizing Procedures. University of Maryland and the Johnson Diversey Corporation
17	Bridget M. H. 2011. Managing Food Safety and Hygiene. Departement Of Sociology. London
18	Florida. 2011. Fish and Fishery Products Hazards and Controls Guidance. IFAS – Extension Bookstore University of Florida

HIGIEN DAN SANITASI
Mata kuliah ini membahas tentang prinsip dan implementasi higienis dan sanitasi pada industri pengolahan produk akuatik, peran dan manfaat higien dan sanitasi bagi keamanan pangan dari produk akuatik higienis dan sanitasi dalam menunjang HACCP pada produk akuatik.
REFERENSI:
1	H. J. Green. 1934. Army Manual Of Hygiene and Sanitation. Government Primer. Melbourne
2	Hiasinta A.P. 2001. Sanitasi Higiene dan Keselamatan Kerja dalam Pengolahan Makanan.
3	Edward J.P., Julie V.R.S. 2000. Sanitation and Personal Hygiene Handbook. Wisconsin Departement of Public Instruction. Barbara Thompson, Ph.D., State Superintendent
4	Ign.Suharto. 1998. Sanitasi, Keamanan & Ketahanan Pangan dan Alat Industri Pangan dalam Sistem Rantai Pangan, Jilid 1. Bandung
5	Djoko Windu P. Irawan. 2016. Prinsip-prinsip Hygiene Sanitasi Makanan Minuman di Rumah Sakit. Forum Ilmiah Kesehatan (FORIKES). Ponorogo
6	PPKP. 2015. Modul Menerapkan Sanitasi dan Hiegiene Hasil Perikanan. Jakarta
7	Buckle, et al. 2009. Ilmu Pangan, Jakarta UI-Press
8	Fardiaz, S. 2000. Riset Mikrobiologi Pangan untuk Keamanan Pangan di Industri. Yayasan Srikandi untuk Kemanan Pangan. Bogor
9	BPOM. 2012. Petunjuk Meminimalkan Terbentuknya Cemaran Kimia Pada Pangan Siap Saji dan Pangan Industri Rumah Tangga Sebagai Pangan Jajanan Anak Sekolah. Jakarta
10	Gun W and Satu S. 2007. Microbial Contaminants and Contamination Routes in Food Industry. VTT Technical Research Center Of Finlandia.
11	Bruno S and Babacar S. 2000. Priciple Of Hygiene and Food Safety Management. Publication are the sole responsibility of PIP and COLEACP. European Union
12	John Holah. 2000. Food processing equipment Design and cleanability. The National Food Centre Dunsinea, Castleknock Dublin 15, Ireland
13	Fadi A and Kathryn D. 2011. Methods For developing New Food Products. DEStec Publications, Inc.
14	Theodoros V and Constantina T. 2016. Handbook of Food Processing Food Safety, Quality, and Manufacturing Processes. LLC
15	Claudio A., et.al. 2000. Sanitation Control Procedures for Processing Fish and Fishery Products
16	Alan Parker. 2007. Effective Cleaning and Sanitizing Procedures. University of Maryland and the Johnson Diversey Corporation
17	Bridget M. H. 2011. Managing Food Safety and Hygiene. Departement Of Sociology. London
18	Florida. 2011. Fish and Fishery Products Hazards and Controls Guidance. IFAS – Extension Bookstore University of Florida

MIKROBIOLOGI PRODUK AKUATIK
Mata kuliah ini membahas tentang prinsip dan implementasi mikrobiologi dalam produk akuatik yang terdiri atas mikrobia patogen, mikrobia pembusuk, metode perhitungan, dan aplikasi predictive microbiology.
REFERENSI:
1	Ray, B. and Bhunia, A., 2013. Fundamental food microbiology. CRC press.
2	Fratamico, P.M., Bhunia, A.K. and Smith, J.L. eds., 2005. Foodborne pathogens: microbiology and molecular biology. Horizon Scientific Press.
3	Doyle, M.P. and Buchanan, R.L. eds., 2012. Food microbiology: fundamentals and frontiers. American Society for Microbiology Press.
4	Lacroix, C. ed., 2010. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Elsevier.
5	Perez-Rodriguez, F. and Valero, A., 2013. Predictive microbiology in foods. In Predictive microbiology in foods (pp. 1-10). Springer, New York, NY

AQUATIC FOOD MICROBIOLOGY
This course discusses the principles and implementation of microbiology in aquatic products consisting of pathogenic microbes, spoilage microbes, calculation methods, and predictive microbiology applications.
REFERENCES:
1	Ray, B. and Bhunia, A., 2013. Fundamental food microbiology. CRC press.
2	Fratamico, P.M., Bhunia, A.K. and Smith, J.L. eds., 2005. Foodborne pathogens: microbiology and molecular biology. Horizon Scientific Press.
3	Doyle, M.P. and Buchanan, R.L. eds., 2012. Food microbiology: fundamentals and frontiers. American Society for Microbiology Press.
4	Lacroix, C. ed., 2010. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Elsevier.
5	Perez-Rodriguez, F. and Valero, A., 2013. Predictive microbiology in foods. In Predictive microbiology in foods (pp. 1-10). Springer, New York, NY

AQUATIC PRODUCT DEVELOPMENT
This course discusses technology to develop aquatic product processing both food and non-food, increasing added-value of products, cosmetics, biomaterials, and energy production from aquatic products.
REFERENCES:
1	Carole R. Engle, Kwamena K. Quagrainie, Madan M. Dey. 2016. Seafood and Aquaculture Marketing Handbook 2nd Edition. Wiley-Blackwell
2	Gavin B. G. Allan. 2009. New Technologies in Aquaculture 1st Edition. Woodhead Publishing
3	John S. Lucas and Paul C. Southgate. 2012. Aquaculture: Farming Aquatic Animals and Plants 2nd Edition. Wiley-Blackwell
4	Kwamena K. Quagrainie. 2014. The Market for Aquaculture Products: Market Efficiency and Global Competitiveness 1st Edition. Routledge

EKOTOKSIKOLOGI AKUATIK
Mata kuliah ini membahas tentang aplikasi toksikologi dalam produk akuatik yang terdiri atas: kerja dan efektoksik, biotransformasi, deteksi, metode pengujian, dan metode pencegahan intoksikasi.
REFERENSI:
1	Donald W. S. 2017. Basics of Ecotoxicology. CRC Press.
2	Gerassimos A, Nadezhda G, Philippe B. 2006. Ecotoxicology, Ecological Risk Assessment and Multiple Stressors. Springer Netherlands
3	Ian S, Chadwick J. 1998. Principles of Environmental Toxicology. CRC Press.
4	Julián B., Peter C., Olivia C., Miriam H. 2016. Marine Ecotoxicology 1st Edition. Academic Press
5	Michael C. Newman .2007. Quantitative Ecotoxicology. CRC Press
6	Michael C. N, William H. Clements. 2007. Ecotoxicology: A Comprehensive Treatment. CRC Press

AQUATIC ECOTOXICOLOGY
This course provide studen with the understanding of absorption, accumulation, distribution, and excretion of toxins; xenobiotic biotransformation, determination, enzyme activity, the concept of induction, acute, sub-acute and chronic toxicity, and their relationship with aquatic organisms.
REFERENCES:
1	Donald W. S. 2017. Basics of Ecotoxicology. CRC Press.
2	Gerassimos A, Nadezhda G, Philippe B. 2006. Ecotoxicology, Ecological Risk Assessment and Multiple Stressors. Springer Netherlands
3	Ian S, Chadwick J. 1998. Principles of Environmental Toxicology. CRC Press.
4	Julián B., Peter C., Olivia C., Miriam H. 2016. Marine Ecotoxicology 1st Edition. Academic Press
5	Michael C. Newman .2007. Quantitative Ecotoxicology. CRC Press
6	Michael C. N, William H. Clements. 2007. Ecotoxicology: A Comprehensive Treatment. CRC Press

BIOMONITORING OF ACQUATIC ENVIRONMENT
This course provide students with the understanding of the aquatic environment, signals of changes in the aquatic environment, models of monitoring in aquatic environments, the use of biological aquatic organisms as indicators in monitoring the aquatic environment.
REFERENCES:
1	Zimmer et. al. 1997. Biomonitoring in the water environment. Water Environment Federation. Alexandria. USA.
2	Philllips DJH and Rainbow PS.1993. Biomonitoring of Trace Aquatic Contaminants. Springer Netherlands
3	Rosenberg DM and Resh VH. 1993. Freshwater Biomonitoring and Benthic Macroinvertebrates. Springer US
4	Sarker MJ, Tanmay MH, Rahman F, Patwary MSA, Rima NN. 2016. Macrobenthic Community Structure as A Bio-Indicator for the Assessment of Coastal Water Pollution In Greater Noakhali-Bangladesh. Journal of Coastal Management, 19 (2).
5	Fierro, P, Valdovinos, C, Vargas-Chacoff, L, Bertrán, C, Arismendi, I. 2017. Macroinvertebrates and Fishes as Bioindicators of Stream Water Pollution. InTech
6	Suthers M and Rissik D (Editor). 2009. Plankton: A Guide to their Ecology and Monitoring for Water Quality 1st Edition. CSIRO Publishing

BIOMONITORING LINGKUNGAN AKUATIK
Mata kuliah ini membahas tentang Pemahaman mengenai lingkungan akuatik, signal perubahan lingkungan akuatik, model monitoring lingkungan akuatik, pemanfaatan biologi organisme akuatik sebagai indikator dalam monitoring lingkungan akuatik.
REFERENSI:
1	Zimmer et. al. 1997. Biomonitoring in the water environment. Water Environment Federation. Alexandria. USA.
2	Philllips DJH and Rainbow PS.1993. Biomonitoring of Trace Aquatic Contaminants. Springer Netherlands
3	Rosenberg DM and Resh VH. 1993. Freshwater Biomonitoring and Benthic Macroinvertebrates. Springer US
4	Sarker MJ, Tanmay MH, Rahman F, Patwary MSA, Rima NN. 2016. Macrobenthic Community Structure as A Bio-Indicator for the Assessment of Coastal Water Pollution In Greater Noakhali-Bangladesh. Journal of Coastal Management, 19 (2).
5	Fierro, P, Valdovinos, C, Vargas-Chacoff, L, Bertrán, C, Arismendi, I. 2017. Macroinvertebrates and Fishes as Bioindicators of Stream Water Pollution. InTech
6	Suthers M and Rissik D (Editor). 2009. Plankton: A Guide to their Ecology and Monitoring for Water Quality 1st Edition. CSIRO Publishing