| dc.description.abstract | Anchovy is one of important pelagic species produced in Asahan Regency. Anchovy production not only to supply local needs, but also it has been exported to neighboring countries. Based on the analysis of the declining of achovy production showed that there is problem in resource management. The objectives of this research were to study proper anchovy resource management in the Asahan sea. Analytical approaches were used bioeconomic and variance analyses. Bioeconomic analysis using Gordon-Schaefer model approach obtained the actual catchment condition (h) is 725.94 tons/year, effort (E) 947.22 trips/year and the economic rent of Rp 12,648,510,194/year. Catch of MSY level (h) is 1,200.92 tons/year, effort (E) 834.96 trips/year and the economic rent of Rp 22,951,655,440/year. Catch of MEY level (h) is 1,198.41 tons/year, effort (E) 796.75 trips/year and economic rent of Rp 23,004,560,220/year. Current exploitation rate has exceeded sustainable levels of optimal exploitation both in terms of MSY or MEY which lead to overfishing. Based on the estimation of degradation and depreciation rate, the anchovy resource in the Asahan sea has not been degradated and depreciated. This is indicated by the value of degradation and depreciation rate coefficient are 0.27774 and 0.28790. The factors that significantly correlated with fishers perception to anchovy resource are fishing gears, government programs, and the environment are the education levels, fishing experience, and the participation in fisher's organizations. Anchovy resource management can be directed toward MEY conditions to obtain the maximum benefit, but this policy has an impact on the reduction of labor. In order to absorb the larger employment and the sustainability of resource, the resource management policy is directed toward MSY level by reducing fishing gears as much 112,26 units anchovy purse seine from the current level of exploitation. This policy must be supported by clear rule/ regulations and continuous monitored by all parties. | en |
