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IDENTIFICATION OF CORK FISH
Anandika Erwindra, Guntur Mahesa, Vidya Setyani W., Niken Budi C.P., Surifah, M. Athief
Naufal
ABSTRACT
Based on the classification, morphology and anatomy of cork fish can be identified that the cork
fish is an animalia of freshwater which belongs to the species C, striata. How to identify it
through practical observations of cork fish morphology, and anatomy of cork fish. Through these
observations, data are obtained: classification, phylum, sub-phyllum, class, order, sub-order,
family, genus, species, and scientific name.
Keywords: Cork Fish, Cork Fish Classification, Anatomy of Cork Fish, Cork Fish Morphology.
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report worksheet. Next the position of the 2. Observation of the anatomy of cork
body of the fish is examined such as body fish
shape, mouth shape, fin shape, location of
a. Anatomy of Cork Fish
fins, and so on. Next, the fish is drawn with
a clear line and we have given the scientific RESULTS AND DISCUSSION
name and local name of the fish. After that,
it is given information about the shape of the the classification and nomenclature of cork
body, the shape of the mouth, the location of fish (Channa striata) are as follows:
the horns, the position of the pelvic fin
• Kingdom: Animalia
against the pectoral fin, the forms of the tail
fin, and the special features of the fish • Phylum: Chordata
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rough in the head, stomach, back and tail 4 HW 3
section.
5 HD 2,6
The dorsal fin is extended and also the round
fin is rounded at the end. Cork fish has a 6 ED 0,8
Diphycercal tail type. The upper part of the 7 SNL 1,4
body to the tail has a dark surface, blackish
or greenish color, while the color of the 8 IW 2,1
abdomen is creamy or white. The side body
has striata lines, usually this color depending 9 PAL 10,8
on habitat and environment. 10 BD 2,6
11 BW 3,4
12 PVL 2
13 CPC 3
14 CPL 1,8
Parts of the mouth are large and it have
15 DBL 11,4
sharp teeth, which are useful for tearing or
chewing food. In general, cork fish has a 16 DFH 1,7
fishy odor, because the muscle parts of the
fish are made of various proteins. This fishy 17 PCL 3,5
odor comes from decomposition
18 PPL 6,8
(decomposition), ammonia substances from
sulfur compounds and amine chemicals 19 ABL 7,6
derived from decomposition of amino acids.
20 PDL 7,1
DATA ANALYSIS
21 SNBL -
Observation of morphology, morphometrics
and mysticism. 22 MXBL -
3 HL 16,5
No Meristic Total Exp
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Measurement BIBLIOGRAPHY
CONCLUSION