Original scientific paper

CORAL REEF CONDITIONS AT THE TOURISM SNORKELING SPOTS OF THE KARIMUNJAWA NATIONAL PARK, INDONESIA

2022, 80 (2)   p. 0-0

Pujiono Purnomo

Abstract

Karimunjawa as a marine national park has attracted tourists to come and explore coral reefs. The reefs are under increasing pressure from development of underwater tourism activities so it is necessary to pay attention to the reefs condition to maintain its sustainability. This study was conducted in September 2019 by examining the condition of coral reefs in the most visited snorkeling spots based on information from tour operators, i.e., the Ujung Bintang, Maer and Karang Sendok spots. Data was collected methods using a 20m line belt transect to count coral cover and was analyzed using coral morphology triangles to assess coral condition index (CCI) and impact severity index (ISI). Condition of coral reefs cover at the Ujung Bintang and Maer spots were in the “good” category based on CCI, while at the Karang Sendok spot the corals were in the “bad” category based on ISI. The three snorkeling spots have competitive-adapted (K) morphology which means that the coral reefs are dominated by non-Acropora corals associated with coral reefs areas with big waves. Life form domination at the Ujung Bintang spot was foliose corals; at the Maer spot it was foliose coral and non-Acropora branching corals, while at the Karang Sendok it was Acropora which is more vulnerable than foliose and massive corals. The CCI on the three spots was in “good” category as there are healthy coral colonies; whereas the ISI was in poor category since partially and recently dead coral colonies were found there. The coral colony damage in the spots was dominated by bleached coral colonies and partially dead coral colonies.

Keywords

coral condition index, coral morphology triangles, impact severity index, Karimunjawa National Park

 Download

  • Sign in

    If you are an existing user, please sign in. New users may register.

Cookies help us deliver our services. By using our services, you agree to our use of cookies. Got it