Fishery Product

Aim: The aim of the current investigation was to screen the presence of Staphylococci spp., especially S. aureus in meat, meat products of different animal species, and some seafood sold in some retail markets in Libya using cultural and molecular techniques, and to study their antibiotics resistance profiles. Materials and Methods: A total of 139 samples from red meat, meat products, and seafood were collected from many areas in Libya. Enumeration and isolation of Staphylococci spp. and S. aureus by normal cultural methods followed by molecular identification using molecular techniques by bacterial DNA extraction and partial sequencing of 16S rDNA. Results: Out of 139 samples, 112 (80.6%) were contaminated with different species of Staphylococci based on cultural characteristics of Staphylococci on Baird-Parker medium, for which S. aureus was detected in only 32 samples (23%). However, only six out of 18 (33.3%) isolates sent for sequencing were confirmed to be S. aureus using the ...

Lecithocladium angustiovum is identified from the stomach (87.33%) and the intestine (12.67%) of Indonesian short mackerel (Rastrelliger brachysoma). The description includes an elongated body; a mean total length of 1018.84 µm; and an ecsoma of 47.52% of the total length. The oral and ventral sucker ratio is 1:0.63, and the pharynx length is 97.42 µm. The sequence results were obtained by 18s rDNA gene sequencing of the 354 basepair (bp) DNA segment, and the mean base composition (%) was 17.7 A; 35.7 T; 29.6 G; and 17.1 C. A phylogenetic tree was constructed to demonstrate the genetic distance between L. angustiovum and sequences from Lecithocladium excisum, Dinurus longisinus, Plerurus digitatus and Lecithochirium caesionis obtained from GenBank.

This study was carried out to detect the percentage content of fatty acids (FA) and some minerals (Ca, Mg, K, Na, Zn, Fe) of 40 mantis shrimp (Erugosquilla massavensis) obtained from Northeastern Mediterranean Sea, Turkey. The protein and fat contents were identified as 13.10±0.1% and 2.06±0.5, respectively. Distribution of fatty acids in samples was SFA > MUFA > PUFA. The order of average mineral concentrations found in samples was Mg>K>Na>Ca>Zn>Fe. The results showed that the ratio of PUFA/SFA (0.29) of mantis shrimp was not within the range reported as good (0.45) for human diets.

This study was carried out to detect the content of amino acid in female and male specimens of blue swimming crab (Portunus segnis) obtained from (including 12 male crab and also 12 female crab) North Eastern Mediterranean Sea, Turkey. The protein was identified as 17.63% and 18.13% for female and male crab respevtively. Totally 9 essential amino acids were recorded in the present study. Lysine and leucine constituted the highest essential amino acid (EAA) concentrations in P. segnis. This species was found to be in good score in terms of the level of EAA and the EAA/Non-EAA ratios when compared with other economical crab species.

This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and its hazards on public health. A total
of 60 samples of fish products (smoked fish: herring and smoked salmon–semi cooked fish: fish finger and breaded shrimp) (15 of
each) were collected from different retail markets for bacteriological examination. The average of APC, Coliform, Escherichia coli,
Mould and yeast and Staphylococcal aureus counts (log10 cfu/g) were 4.17 ± 0.12, 2.92 ± 0.16, 2.19 ± 0.23, 3.96 ± 0.14 and 1.72 ± 0.21
for herring, respectively, 3.16 ± 0.19, 2.69 ± 0.13, 1.22 ± 0.16, 2.22 ± 0.18 and 1.06 ± 0.06 in smoked salmon, respectively, 2.78 ± 0.12,
2.02 ± 0.22, 1.59 ± 0.22, 2.14 ± 0.15 and 1.24 ± 0.24 in fish finger, respectively, and 2.60 ± 0.13, 2.33 ± 0.14, 1.46 ± 0.23, 1.96 ± 0.20,
0 ± 0 in breaded shrimp, respectively. The incidence of food poisoning organisms (Salmonella and Listeria monocytogenes and Vibrio
parahaemolyticus also investigated and no one of them was isolated in the examined samples.

One hundred random samples of local and imported canned Tuna and Mackerel fish (25 of each) were
analyzed for detection and determination of biogenic amines residues (histamine, tyramine and
putrescine) by High Performance Liquid Chromatography (HPLC). The obtained results revealed that
the average concentration levels of histamine, tyramine, and putrescine (mg/kg) were 22.86±0.72,
0.274±0.035 & 1.884±0.181, 19.48±0.64, 0.184±0.177& 1.72±0.076, 36.72±1.807, 0.393±0.048 &
2.1±0.104, 29.04±1.46, 0.368±0.047 and 1.894±0.115 for local and imported tuna and mackerel
samples, respectively. All Samples of both canned tuna and mackerel were acceptable for histamine,
tyramine and putrescine Except 8% of local canned mackerel A exceeded permissible limits for
histamine according to Egyptian Organization of Standardization (EOS, 2005).

Sixty random samples of fish and fish products (frozen fish: Tilapia nilotica and imported basa fillet salted fish: Mugil cephalus and sardine) (15 of each) were collected from different supermarkets in Egypt. All collected samples were microbiologically examined for determination of Aerobic Plate Count (APC), coliforms, Escherichia coli, Mould & yeast and Staphylococcal aureus counts (log 10 cfu/g). Isolation and identification of salmonella, liesteria monocytogenes and Vibrio parahaemoliticus. The bacteriological examination revealed that the mean values of APC in the examined fish samples were 4.80± 0.16, 4.63±0.18, 2.35±0.18 and 2.70±0.13 (log 10 cfu/g) for frozen Tilapia nilotica, Basa salted Mugil cephalus and Sardine respectively, 1.48± 0.22, 2.19±0.19, 2.10±0.16 and 2.52±0.11 average coliform counts in examined samples respectively, and E.coli count with an average of 2.52±0.14, 2.01±0.17, 1.31±0.11and 1.64±0.14. Mould & yeast average counts were 0.93±0.18, 1.22±0.16, 1.67±0.021 and 1.69±0.18 in examined fish samples, respectively, and the Staphylococcal counts were 1.30±0.17, 1.58±0.26, 2.12±0.14, 1.46±0.23 and 2.17±0.17 in examined fish samples, respectively. The incidence of food poisoning organisms (Salmonella & Listeria monocytogenes and Vibrio parahaemolyticus also was investigated and one of both Listeria monocytogenes and Vibrio parahaemolyticus were isolated in frozen Basa fillet samples with a percentage of 33% and 33% from the examined samples.

Fish is an extremely perishable food product which requires proper handling soon after harvest. The present study was aimed at assessing post-harvest fish losses and preservation practices in Siavonga district, Southern Zambia. Structured and semi-structured questionnaires were used to collect data on post-harvest fish losses and preservation practices from aquaculture producers, artisanal, and commercial fishers. All the fishers who landed on the lakeshore were interviewed, while aquaculture producers were randomly selected based on the information provided by the local department of fisheries. The results of the study revealed that all the fishers experienced post-harvest fish losses at varying degrees with those losing up to 10% of the total catch being in the majority. In contrast, aquaculture producers did not report any post-harvest fish losses. Most aquaculture producers commonly used chilling as preservation practice contrary to artisanal and commercial fishers who commonly used smoking and sun sun-drying respectively. Furthermore, fish product safety and quality control were poorly practiced in the district. Lack of cold storage facilities and fluctuating weather conditions were the major challenges impacting fish post-harvest activities. Therefore, to curb the loss of revenue due to post-harvest fish losses, we propose the introduction of new technology, self-development skills for fishing communities, and enhanced access to refrigeration facilities.

This article presents an overview of the long term trends in the trading patterns for salted herring in the area of the North Sea and the Baltic Sea and their hinterlands in the period of c. 1600-1850. The market is defined as ‘the interaction between supply and demand to determine the market price and corresponding quantity bought and sold.’  In this period the north European herring market underwent several changes. This is analysed from four different points of view:
The first main section examines the main trading routes for herring in Northern Europe by use of records from the Sound toll registers as well as from accounts of herring imports in the German North Sea and Baltic cities. Then a number of price series for various parts of northern Europe give indications for the long term development of prices of herring. Following this an analysis of the consumption patterns of salted herring is carried out, and finally the influence of mercantilist policies is evaluated.

Pasta Ikan merupakan salah satu produk diversifikasi perikanan yang memiliki nilai ekonomis tinggi. Banyak metode yang dilakukan untuk meningkatkan tekstur produk pasta ikan, misalnya penambahan tepung. Tepung kentang dapat ditambahkan karena mempunyai viskositas yang tinggi dan kemampuan mengikat air yang baik. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi tepung kentang pada karakteristik pasta ikan dari ikan patin, belanak dan kurisi. Penelitian ini menggunakan desain percobaan Rancangan Acak Lengkap (RAL) faktorial dengan perlakuan jenis ikan dan konsentrasi tepung kentang dan dilakukan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa faktor jenis ikan berpengaruh nyata (P<0,05) terhadap kekuatan gel, kadar air, EMC, kadar protein, derajat putih, uji gigit, uji lipat dan nilai hedonik. Sedangkan faktor konsentrasi tepung kentang berpengaruh nyata (P<0,05) terhadap kekuatan gel, EMC, derajat putih, uji gigit, uji lipat dan nilai hedonik. Interaksi kedua faktor berpengaruh nyata (P<0,05) terhadap kekuatan gel, kadar protein, uji gigit, uji lipat dan nilai hedonik. Pasta ikan patin dengan penambahan tepung kentang 5% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel (2558,443 g.cm); nilai uji lipat 4,87 (A); uji gigit 8,03; uji derajat putih 65,8; uji hedonik 7,28; kadar air 70,42%; kadar protein 19,03%; pH 6,96 dan EMC 10,46%. ABSTRACT Fish Paste is one of fisheries diversification product which have high economic value. Many methods have been developed to enhance the textural properties of fish paste products, such as flour addition. Potato flour with a high viscosity and good water holding ability. The aim of this research was to know the effect of potato flour concentration on the characteristics of fish paste from catfish, mullet, and threadfin bream. This research used completely randomized factorial experimental design with species and potato flour concentration treatments in three replication. Results of this research showed that species factor had significantly (P<0.05) for gel strength, moisture content, EMC, protein content, whiteness, teeth cutting test, folding test and hedonic value. Meanwhile, potato flour concentration had significantly (P<0.05) for gel strength, EMC, whiteness, teeth cutting test, folding test, and hedonic value. Interaction of each factor had significantly (P<0.05) for gel strength, protein content, teeth cutting test, folding test and hedonic value. Catfish paste with 5% potato flour adding was the best product which had the quality criteria : gel strength (2558.443 g.cm); folding test score 4.87 (A); teeth cutting test 8.03; whiteness test 65.8; hedonic score 7.28; moisture content 70.42%; protein content 19.03%; pH value 6.96 and EMC 10.46%.

ABSTRACT
Present study was carried out to determine the larvivorous activity of fishes was found in Lower Manair Dam to
identify the potential fish species for consuming larval forms. The listed 58 larvivorous potential fish species were
collected and identified in the laboratory based on the morphometric and meristimatic characters. Pelagic feeders
occupy 25.59%, bentho pelagic feeders occupy 24.14%, demersal feeders occupy 43.10% and feeding of all
substrata occupies 05.17%. Only 22 species of larvivorous fishes are consuming mosquito larvae effectively and
contributed to 37.93% in the total population. Within the individual orders Perciformes contributed to 66.67%,
Cypiniformies contributed to 52% and Beloiniformes contributed to 50%. Most of the species have a high
larvivorous potential at early stages, hence these are the feasible in controlling reservoir larval forms. The common
name, local name, IUCN (2013.2) and CAMP (1998) conservation status of each fish was listed.
Key words: larvivorous, Pelagic, Benthopelagic, Demersal.
_____________________________________________________________________________________________

Tempat Pelatihan Persiapan Pensiun sekaligus Pelatihan Budidaya Lele, Restaurant yang menyajikan hasil olahan ikan langsung dari kolam dan sayuran dari tanaman hydroponik yang tersedia di areal Farm. Tersedia juga Kids Corner, anak-anak bisa bermain air dalam kolam sambil menangkap ikan dengan area yang berwarna cerah.

Registrasi bisa menghubungi :
Rachmayani +62 812 8891 5025
Email: [email protected]
Address: Jl. Raya Keadilan (Rawa Denok) Ds. Rangkapan Jaya Baru Kec. Pancoran Mas Kota Depok.

Pelatihan Budidaya Lele Bioflok, Pelatihan Ternak Lele Sistem Bioflok, Budidaya Lele di Depok, Jual Bibit Lele di Depok, Peternak Lele di Depok, Pelatihan Agrobisnis, Budidaya Ikan Lele, Pelatihan Persiapan Pensiun, Training Persiapan Pensiun, Program Persiapan Pensiun, Pelatihan Perikanan, Pelatihan Wirausaha Budidaya Ikan Air Tawar, Pelatihan Budidaya Ikan Patin, budidaya lele Biofloc, budidaya lele dalam tong, budidaya lele,budidaya lele kolam terpal, budidaya lele di lahan sempit, cara budidaya lele organik, budidaya lele sistem bioflok, Bisnis Usaha Ternak Lele

ABSTRAK Minyak ikan adalah produk perikanan yang mempunyai asam lemak tak jenuh tinggi yang rentan akan oksidasi. Penghambatan oksidasi dilakukan dengan penambahan antioksidan pada minyak. Penggunaan bahan alami sebagai antioksidan dari U. lactuca mampu menghambat oksidasi tersebut. Tujuan penelitian ini adalah untuk mengetahui efektifitas antioksidan selada laut (U. lactuca) dalam menghambat oksidasi. Materi yang digunakan dalam penelitian ini adalah ekstrak U. lactuca, dan minyak ikan. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yaitu faktor konsentrasi ekstrak U. lactuca (0%; 0,1%; 0,2% dan 0,3%) dan faktor lama penyimpanan (hari ke-0, hari ke-5 dan hari ke-10). Data peroxide value (PV) dan thiobarbituric acid (TBA) dianalisis menggunakan uji ANOVA, dilakukan uji lanjut Beda Nyata Jujur (BNJ), jika ada interaksi perlakuan. Hasil penelitian pendahuluan didapatkan rendemen ekstrak U. lactuca dengan pelarut etanol 96% sebesar 13,549%, nilai fenol 4,59%, flavonoid 0,59% dan aktivitas antioksidan IC50 sebesar 60,975 ppm (kuat). Hasil uji asam lemak pada minyak ikan dengan GC-MS menunjukkan kandungan asam lemak yang paling banyak adalah asam lemak tak jenuh (asam linoleat (omega-6) dan (omega-3)). Hasil penelitian utama didapatkan nilai PV berkisar antara 20,141 sampai 38,196 mEq/kg, dan nilai TBA berkisar antara 10,794 sampai 32,592 mg malonaldehid/kg pada hari ke-0. Berdasarkan hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi ekstrak U. lactuca dan lama penyimpanan berpengaruh nyata (P<0,05). Ekstrak U. lactuca 0,2% menghasilkan angka peroksida terendah yaitu 25,606±0,116 mEq/kg, dan 0,1% menghasilkan angka TBA terendah yaitu 26,802 ±0,309 malonaldehide/kg pada hari ke-10. ABSTRACT Fish oil is a fishery product that contains high amount of unsaturated fatty acids, which was easily oxidated. This oxidation process can be inhibited by adding antioxidants. The use of natural antioxidants from U. lactuca known can inhibits the oxidation. The aim of this research was examinated the effectiveness of antioxidants from sea lettuce (U. lactuca) in inhibiting oxidation. Materials used in this research were U. lactuca extract, and fish oil. The methods used are experimental laboratories, and analyzed using Completely Randomized Design (CRD) factorial pattern is divided by a factor of U. lactuca extract concentrations (0%, 0.1%, 0.2% and 0.3%) and factor storage time (days 0, day 5 and day 10). The peroxide value (PV) and thiobarbituric acid (TBA) were analyzed using ANOVA test, then further carried test Honestly Significant Difference (HSD), a treatment interaction. Preliminary results obtained were the yield of U. lactuca extract with 96% ethanol was 13.549%, the phenol content was 4.59%, flavonoids was 0.59%, and the antioxidant activity of IC50 was 60.975 ppm (strong). The results analyzing of fatty acids in fish oil by GC-MS showed that the fatty acid content is at most unsaturated fatty acids. The main research results were PV values obtained were range from 20.141 to 38.196 mEq/kg, and TBA values were ranged from 10.794 to 32.592 mg/kg. Based on the research results show that the interaction between U. lactuca extract concentration and storage time significantly (P<0,05). The result of 0,2% U. lactuca exctract contain peroxide value 25,606±0,116 mEq/kg, and 0,1 % exctract containt TBA value 26,802±0,309 malonaldehide/kg in the tenth day. PENDAHULUAN Ulva lactuca merupakan salah satu jenis alga hijau yang termasuk dalam father seaweed yaitu rumput laut yang dapat dimakan, mempunyai kandungan antioksidan, antibakteri, antijamur dan antitumor. Saat ini U. lactuca hanya dimanfaatkan oleh masyarakat dibeberapa wilayah sebagai bahan pangan dalam keadaan segar (salad) dan olahan (nori). Belum banyak publikasi kajian antioksidan dari spesies U. lactuca dan pengaplikasian ke produk pangan maupun non pangan, sehingga diperlukan kajian mengenai efektifitas Selada

ABSTRAK

Annisa Rizki Ramadhani (Dibawah bimbingan: Junianto dan Agus Asep Handaka Suryana). 2015. Karakteristik Organoleptik  Bubuk Flavor Kepala Ikan Tenggiri Dengan Bahan Pengisi Tepung Terigu.
Penelitian mengenai penambahan tepung terigu sebagai bahan pengisi terhadap karakteristik organoleptik bubuk flavor kepala ikan tenggiri bertujuan untuk menentukan konsentrasi bahan pengisi yang tepat agar menghasilkan karakteristik bubuk flavor kepala ikan tenggiri yang paling disukai dan mengetahui sifat fisik dan proksimat bubuk flavor kepala ikan tenggiri yang paling disukai. Penelitian dilaksanakan di Laboratorium Teknologi Industri Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan dan Laboratorium Nutrisi Ternak Ruminansia Fakultas Peternakan Universitas Padjadjaran pada bulan April 2014 sampai bulan November 2014. Metode penelitian yang digunakan adalah metode eksperimental dengan lima perlakuan. Perlakuan yang diberikan berdasarkan konsentrasi penambahan tepung terigu sebesar 0%, 10%, 12,5%. 15%, dan 17,5% dari berat kaldu cair (b/b). Parameter yang diamati dalam penelitian yaitu uji organoleptik (uji hedonik). Setelah didapatkan hasil uji hedonik dilakukan uji fisik (rendemen, massa jenis, kelarutan, kapasitas pengikatan air) dan uji proksimat (kadar protein, kadar air, kadar lemak) terhadap sampel bubuk flavor yang paling disukai. Hasil penelitian uji hedonik panelis terhadap penampakan, warna, aroma dan rasa bubuk flavor kepala ikan tenggiri dengan perlakuan penambahan tepung terigu yang paling disukai adalah perlakuan 15% dengan nilai alternatif 7,59. Hasil penelitian menunjukkan bahwa bubuk flavor kepala ikan tenggiri perlakuan penambahan tepung terigu 15% memiliki karakteristik berupa tingkat rendemen sebesar 10,67%, kelarutan 29,61%, massa jenis 0,7 g/ml, kapasitas pengikatan air 80,48%, kadar protein 18,28%, kadar air 7,33% dan kadar lemak 3,87%.

Kata Kunci: bubuk flavor, kepala ikan tenggiri, tepung terigu, tingkat kesukaan


ABSTRACT

Annisa Rizki Ramadhani. (Supervised by: Junianto and Agus Asep Handaka Suryana). 2015. The Sensory Characteristic Of Narrow-Barred Spanish Mackerel Fish Head Flavor Powder With Wheat Flour Filler.
The purpose of this research was to study wheat flour addition percentage to the most prefered Narrow-Barred Spanish Mackerel fish head flavor powder by panelist and to study physical and proximate characteristics of the most prefered treatment. This research was conducted at the Laboratory of Fishery Product Industrial Technology Faculty of Fisheries and Marine Science and Laboratory of Ruminant Nutrition Faculty of Animal Husbandry, Padjadjaran University in April until November 2014. The method of this research was an experimental method with five treatments. The treatments based on addition percentage of wheat flour at 0%, 10%, 12,5%, 15%, and 17,5% yield percentage addition to the weight of broth liquid (w/w). The monitored parameter were sensory test (hedonic test). After the result of hedonic test comes out, physical test (rendement of flavor powder, bulk density, solubility and water holding capacity) and proximate test (protein content, lipid content and moisture/ water content) were done on the sample of the most prefered flavor powder. Based on the Bayes test, the treatment with 15% wheat flour addition was the most prefered by panelists and it had 7,59 alternative value. The study result showed that Narrow-Barred Spanish Mackerel fish head flavor powder with 15% addition wheat flour as filler had characteristics 10,67% rendement percentage, solubility 29,61%, bulk density 0,7 g/ml, water holding capacity 80,48%, protein content 18,28%, water content 7,33% and lipid content 3,87%.

Keywords: flavor powder, narrow-barred spanish mackarel fish head, wheat flour, hedonic level

Six storage trials were conducted for preservation of Nile tilapia (Oreochromis niloticus) in ice storage at
5 C using moringa leaves powder. The study aims to
prolong the storage life of tilapia fish using moringa leaves
powder of different concentrations. The effect of the
moringa leaves powder (MLP) on biochemical, microbiological and sensory properties of fresh Nile tilapia stored in
ice at 5 C was investigated. Total volatile basic nitrogen,
pH and thiobarbituric acid reactive substances values in
MLP treated tilapia fish were 18.18 mg/100 g, 6.57,
5.63 mg MDA/kg respectively, which were significantly
lower compared to untreated fish. Bacterial count (total
viable count) was delayed significantly by increasing MLP
concentration. The treated sample remains acceptable during storage in ice at 5 C up to 11 days, whereas shelf life
of untreated sample of tilapia was not extended beyond
7 days. The corresponding microbiological assessment also
supports the results of sensory assessment that increased in
shelf-life. The results revealed that the MLP is natural
preservatives for extending the shelf life of Nile tilapia
during transportation and ice storage.

Christianti, Y.A. 2019. LAPORAN PRAKTIKUM METODE ANALISIS MOLEKULAR HAYATI LAUT Proses Ekstraksi Kolagen, Nanokolagen, Gelatin, Kitin, Kitosan, dan Nanokitosan dari Limbah Sisik Ikan Kakatua. Program Studi Ilmu Kelautan. Universitas Sam Ratulangi. Manado. (Halaman 6-20)

ABSTRACT
This project details the results of a research work carried out to develop fish feed compounded from locally available materials in the institute of oceanography fish farm and analyzed its nutritional values, in the biochemistry department all in the University of Calabar. On the basis of the feed production, it is recommended that the feeding regime of the animal (fish) for intended culture is known, a dry diet formulation of two distinct feed lines was produced (fingerlings and adult), and that the diet was produced in the fish farm. Results shows that experimental feeds required crude protein content for sample A is 44.63±0.01 and that of sample B 35.1±0.1 details of the formulations are fully described.

Pengujian organoleptik adalah pengujian yang didasarkan pada suatu proses yang melibatkan indera manusia. Bagian organ tubuh yang berperan dalam penginderaan adalah mata, telinga, indera pencicip, indera pembau dan indera perabaan atau sentuhan. Alat indera memiliki kemampuan memberikan kesan atau tanggapan yang dapat dianalisa atau dibedakan berdasarkan jenis kesan.

Fillet kakap merah adalah salah satu produk perikanan yang memiliki nilai
jual yang tinggi, tetapi mudah mengalami kemunduran mutu. Konsistensi mutu
produk yang dihasilkan harus sesuai dengan tuntutan kebutuhan konsumen, oleh
karena itu perlu dilakukan pengendalian mutu. Salah satu solusi untuk
menganalisis permasalahan tersebut yaitu dengan metode PDCA, dimana
Perencanaan (Plan) melakukan pengamatan di unit pengolahan ikan dimulai dari
awal pemeriksaan ikan sampai produk akhir. Perbaikan (Do) yang dilakukan
adalah pengetatan pada saat pembelian ikan, penetapan alur proses dan ketelitian
pada saat proses pengemasan. Pemeriksaan (Check) memeriksa kembali mutu
fillet kakap merah. Standarisasi (Action) membuat standar yang tetap untuk sistem
pemeriksaan ikan disaat pembelian ikan, dan waktu proses produksi di dalam unit
pengolahan ikan (SOP di unit pengolahan ikan).
Kegiatan Praktek Kerja Lapang dilaksanakan pada tanggal 23 Januari
sampai 18 Februari 2017. Pelaksanaan Praktek Kerja Lapang (PKL) ini di PT
Bahari Biru Nusantara ini terletak di Jalan Deandles, Desa Sedayulawas,
Kecamatan Brondong, Kabupaten Lamongan. Tujuan praktek kerja lapang ini
untuk mengetahui dan mampu menerapkan proses produksi dengan benar di PT
Bahari Biru Nusantara. Metode kerja yang digunakan adalah metode deskriptif
observatif. Metode deskriptif observatif yaitu metode kerja dalam suatu
pemecahan masalah dengan cara mendeskripsikan, menggambarkan dan menjelaskan situasi dan kondisi obyek pengamatan berdasarkan pengamatan dan fakta yang terjadi di lapangan.

Pakan merupakan sumber energi bagi pertumbuhan dan kehidupan makhluk hidup. Pakan Buatan adalah pakan yang dibuat dengan formulasi tertentu berdasarkan pertimbangan pembuatnya. Pembuatan pakan buatan sebaiknya didasarkan pada pertimbangan kebutuhan nutrisi ikan, sumber dan kualitas bahan baku, serta nilai ekonomis. Dengan berbagai pertimbangan tersebut, diharapkan dapat menghasilkan pakan ikan yang memiliki standar mutu tinggi dengan biaya yang murah.Pakan buatan ini biasanya dinamakan pellet. Pellet untuk ikan terbagi kedalam 2 jenis, yaitu pellet terapung dan pellet tenggelam.

Ikan layang merupakan salah satu hasil terpenting sumberdaya perikanan
pelagis kecil dan mempunyai nilai ekonomis penting akan tetapi ikan layang
termasuk jenis komoditi pangan yang mudah busuk (highly perishable food). Oleh
karena itu perlakuan pengawetan ikan layang yang dapat dilakukan salah satunya
dengan mengolahnya menjadi produk ikan peda. Ikan peda merupakan suatu produk
hasil olahan perikanan yang memanfaatkan proses fermentasi menggunakan garam.
Tujuan dari praktek kerja lapangan adalah untuk mengamati proses pengolahan ikan
peda layang dan mengetahui kualitas ikan peda layang yang diproduksi oleh UD
Sumber Barokah Prima. Metode yang digunakan dalam Praktek Kerja Lapangan
adalah metode deskriptif dengan pengumpulan data primer berupa observasi dan
wawancara dan data sekunder yang diperoleh melalui kajian pustaka dari literatur
dan jurnal yang digunakan sebagai bahan pembanding antara teori dengan hasil
praktek di lapangan. Berdasarkan Praktek Kerja Lapangan tahapan proses
pengolahan ikan peda layang meliputi penerimaan bahan baku, penggaraman,
fermentasi, pencucian ikan, penjemuran, sortasi, pengemasan, penyimpanan dalam
cold storage, dan pemasaran. Mutu ikan peda layang diketahui berdasarkan uji
hedonik. Hasil uji hedonik yang diperoleh yaitu sebesar 6,29  < μ <  6,81 pada taraf
uji 95% yang artinya para panelis agak menyukai produk ikan peda layang
(Decapterus sp.). Analisa ekonomi dilakukan dengan menghitung BEP           
(Break Even Point). UD Sumber Barokah Prima diketahui belum bersertifikat.

ABSTRAK

Annisa Rizki Ramadhani (Dibawah bimbingan: Junianto dan Agus Asep Handaka Suryana). 2015. Karakteristik Organoleptik  Bubuk Flavor Kepala Ikan Tenggiri Dengan Bahan Pengisi Tepung Terigu.
Penelitian mengenai penambahan tepung terigu sebagai bahan pengisi terhadap karakteristik organoleptik bubuk flavor kepala ikan tenggiri bertujuan untuk menentukan konsentrasi bahan pengisi yang tepat agar menghasilkan karakteristik bubuk flavor kepala ikan tenggiri yang paling disukai dan mengetahui sifat fisik dan proksimat bubuk flavor kepala ikan tenggiri yang paling disukai. Penelitian dilaksanakan di Laboratorium Teknologi Industri Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan dan Laboratorium Nutrisi Ternak Ruminansia Fakultas Peternakan Universitas Padjadjaran pada bulan April 2014 sampai bulan November 2014. Metode penelitian yang digunakan adalah metode eksperimental dengan lima perlakuan. Perlakuan yang diberikan berdasarkan konsentrasi penambahan tepung terigu sebesar 0%, 10%, 12,5%. 15%, dan 17,5% dari berat kaldu cair (b/b). Parameter yang diamati dalam penelitian yaitu uji organoleptik (uji hedonik). Setelah didapatkan hasil uji hedonik dilakukan uji fisik (rendemen, massa jenis, kelarutan, kapasitas pengikatan air) dan uji proksimat (kadar protein, kadar air, kadar lemak) terhadap sampel bubuk flavor yang paling disukai. Hasil penelitian uji hedonik panelis terhadap penampakan, warna, aroma dan rasa bubuk flavor kepala ikan tenggiri dengan perlakuan penambahan tepung terigu yang paling disukai adalah perlakuan 15% dengan nilai alternatif 7,59. Hasil penelitian menunjukkan bahwa bubuk flavor kepala ikan tenggiri perlakuan penambahan tepung terigu 15% memiliki karakteristik berupa tingkat rendemen sebesar 10,67%, kelarutan 29,61%, massa jenis 0,7 g/ml, kapasitas pengikatan air 80,48%, kadar protein 18,28%, kadar air 7,33% dan kadar lemak 3,87%.

Kata Kunci: bubuk flavor, kepala ikan tenggiri, tepung terigu, tingkat kesukaan


ABSTRACT

Annisa Rizki Ramadhani. (Supervised by: Junianto and Agus Asep Handaka Suryana). 2015. The Sensory Characteristic Of Narrow-Barred Spanish Mackerel Fish Head Flavor Powder With Wheat Flour Filler.
The purpose of this research was to study wheat flour addition percentage to the most prefered Narrow-Barred Spanish Mackerel fish head flavor powder by panelist and to study physical and proximate characteristics of the most prefered treatment. This research was conducted at the Laboratory of Fishery Product Industrial Technology Faculty of Fisheries and Marine Science and Laboratory of Ruminant Nutrition Faculty of Animal Husbandry, Padjadjaran University in April until November 2014. The method of this research was an experimental method with five treatments. The treatments based on addition percentage of wheat flour at 0%, 10%, 12,5%, 15%, and 17,5% yield percentage addition to the weight of broth liquid (w/w). The monitored parameter were sensory test (hedonic test). After the result of hedonic test comes out, physical test (rendement of flavor powder, bulk density, solubility and water holding capacity) and proximate test (protein content, lipid content and moisture/ water content) were done on the sample of the most prefered flavor powder. Based on the Bayes test, the treatment with 15% wheat flour addition was the most prefered by panelists and it had 7,59 alternative value. The study result showed that Narrow-Barred Spanish Mackerel fish head flavor powder with 15% addition wheat flour as filler had characteristics 10,67% rendement percentage, solubility 29,61%, bulk density 0,7 g/ml, water holding capacity 80,48%, protein content 18,28%, water content 7,33% and lipid content 3,87%.

Keywords: flavor powder, narrow-barred spanish mackarel fish head, wheat flour, hedonic level

FRANCESCO BIANCHI, “Una storia di pinne e di squame”. Appunti per
una storia del pesce nell’ebraismo medievale
Partendo dai dati biblici e talmudici, l’articolo esplora, in primo luogo,
il ruolo del pesce nella creazione e le leggi alimentari che ne regolano il
consumo nel mondo ebraico medioevale attraverso la testimonianza dei
più importanti esegeti ebraici di quel periodo. Successivamente sono analizzati gli scarni dati a nostra disposizione dalle fonti ebraiche che ci infor322 Abstracts and Keywords
mano sul commercio del pesce e sui modi di prepararlo. Una breve
descrizione del ruolo simbolico nella tradizione e nel folkore ebraico conclude la ricerca.
Parole chiave: pesce, leggi alimentari, esegesi, commercio, cucina, simbologia
Against the background of the Biblical and Talmudic sources, the
paper illustrates both the status of the fish in the Creation and the dietary
laws ruling the Jewish kitchen, according to the most important Jewish
scholars in Middle Age. Afterwards, the sources dealing with the trade
and the cooking of fishes are scrutinized and compared to the situation in
the Christian world as well. A brief description of the fish as a symbol in
the Jewish tradition close the paper.
Keywords: fish fauna, food laws, exegesis, trade, cuisine, symbolism

Mengonsumsi Ikan Cucut apalagi menjadikannya sebagai makanan sehari-hari mungkin masih jarang dilakukan oleh masyarakat Indonesia. Namun, seiring dengan bertambahnya pengetahuan masyarakat tentang kandungan gizi yang terdapat di dalam Ikan Cucut, mulailah sebagian masyarakat mengkonsumsi ikan tersebut. Untuk mempermudah dalam mengolah Ikan Cucut sebagai makanan sehari-hari, umumnya para konsumen cenderung lebih memilih jenis Ikan Cucut fillet atau yang sudah dikuliti sehingga hanya menyisakan daging yang dapat langsung diolah menjadi beragam hidangan yang menarik. Bagi Anda yang penasaran ingin mengetahui kandungan gizi apa sajakah yang terkandung pada Ikan Cucut,silahkan membaca kelanjutan artikel di bawah ini. Kandungan Gizi Pada Ikan Cucut Kandungan gizi pertama yang banyak terkandung pada Ikan Cucut adalah vitamin A, yang banyak terdapat di bagian dagingnya. Bagi Anda yang membutuhkan kandungan tersebut, sebaiknya memilih jenis fillet ketika membeli Ikan Cucut tersebut.

O mercado de peixes cultivados cresce no mundo todo e, especialmente no Brasil, ganha cada vez mais produtores e consumidores. Pensando em orientar os empreendedores de pequeno porte a aumentar a comercialização do seu principal
produto, o Sebrae desenvolveu, em parceria com a Empresa Brasileira de Pesquisa Agropecuárias (Embrapa), esta publicação para ensinar técnicas de compra, armazenamento e preparo dos peixes nativos pirarucu, tambaqui e surubim.

Abstrak Ikan Mujair (Oreochromis mossambicus) termasuk ikan yang bergizi tinggi dan potensial untuk dimanfaatkan sebagai ikan Mujair asap. Penelitian tentang kualitas ikan Mujair asap dengan metode yang berbeda dan lama simpan yang berbeda belum banyak dilakukan. Penelitian ini bertujuan untuk mengetahui kualitas ikan asap yang diolah secara tungku (MT) dan dengan smoking cabinet (MSC) selama penyimpanan 0-4 hari (H0, H1, H2, H3 dan H4). Hasil penelitian perbedaan metode pengasapan dan lama penyimpanan menunjukkan berbeda nyata (P<0,05) pada parameter kadar air, nilai Aw, TPC dan TBA. Nilai organoleptik MT yang masih sesuai standar adalah MTH2 sebesar 7.133 + 0.125. Organoleptik MSC yang masih sesuai standar adalah MSCH1 sebesar 7.378 + 0.133. Kadar air (%) MT yang masih sesuai standar adalah MTH1 sebesar 58.852. Kadar air (%) MSC yang masih sesuai standar adalah MSCH0 sebesar 57.610. Nilai Aw MT yang terbaik adalah MTH0 sebesar 0.974. Nilai Aw MSC yang terbaik adalah MSCH0 sebesar 0.967. Nilai TPC (Log cfu/gr) MT yang masih sesuai standar adalah MTH2 sebesar 3.771. Nilai TPC MSC yang masih sesuai standar adalah MSCH2 sebesar 3.322. Nilai TBA (mg malonaldehida/Kg) MT yang masih sesuai standar adalah MTH4 sebesar 1.801. Nilai TBA MSC yang sesuai standar adalah MSCH4 sebesar 1.901. Kualitas ikan Mujair asap smoking cabinet tidak jauh berbeda dengan ikan Mujair asap tungku selama penyimpanan. Daya simpan ikan Mujair asap bertahan pada hari ke 2. Kata kunci: Ikan Mujair, Kualitas, Tungku dan Smoking cabinet. Abstract Mujair (Oreochromis mossambicus), including highly nutritious fish and potential to be used as smoked fish. Research about different method and self live was limited to do. This research aims to determine the quality of smoked fish were processed in furnace (MT) and with smoking cabinet (MSC) during storage (H0, H1, H2, H3 and H4). The results show that different method and silf life was different (P<0,05) on water content, Aw value, TPC and TBA parameter. The value of organoleptic MT still in standard was MTH2 7.133 + 0.125. Organoleptic MSC still in standard was MSCH1 7.378 + 0.133. Water content MT still in standard was MTH1 58.852. Water content (%) MSC still in standard was MSCH0 57.610. The best Aw value of MT was MTH0 0.974. The best Aw value of MSC was MSCH0 0.967. TBA values (mg malonaldehida/Kg) MT still in standard was MTH4 1.801. TBA value of MSC still in standard was 1.901. TPC value (Log cfu/g) MT still in standard was MTH2 3.771. TPC values MSC still in standard was MSCH2 3.322. Mujair smoked fish quality was not much different from smoking cabinet with smoked fish Mujair furnace during storage. Self storage Mujair smoked fish survive on day 2.

Smoking is a method for preserving fi shes that, after previous salting, are processed with organic components obtained from smoke. Smoke contains volatile aromatic substances that give specifi c features to fi sh fl esh (attractive appearance, colour, fl avour and aroma) and have bactericidal eff ects. Smoked fi sh is a fl avourful and nutritious product, ready for use with or without further cooking or processing. Besides useful compounds, smoke contains harmful substances that have carcinogenic properties. The quality of smoked fi sh depends on many factors including the species and size of fi sh, fi sh diet, condition and treatment before smoking (fresh, frozen), and the methods of salting, heat treatment and smoking. Depending on the temperature of the smoking chamber, smoking can be cold, warm or hot, and depending on the environment in which smoking is conducted, diff erent smoking techniques are employed: smoking with natural smoke, smoking without smoke and mixed smoking. When smoking is with natural smoke, fi sh is processed in a smoke-air mixture, which is formed during the direct incomplete combustion (pyrolysis) of wood. Smoking without smoke utilises smoke preparations obtained from smoke or its components. Fish smoked with smoke preparations does not contain harmful components, because smoke preparations are previously purifi ed to remove these substances. Liquid smoke (smoke aqueous solution), which is suffi ciently studied, available and has minimal potential toxicity, is attracting more attention today.

Snapper (Lates calcarifer), grouper (Epinephelus coioides), tiger shrimp (Penaeus monodon), vannamei shrimp (Litopenaeus vannamei) and tilapia (Oreochromis niloticus) are leading commodity worthly cultivated in Pidie Jaya. Bandar Baru and
Tringgadeng an appropriate areas for black tiger shrimp while Jangka Buya and Ulim approriate areas for vannamei cultivation. AHP analysis showed black tiger shrimp is top priority based on the economic value while vannamei shrimp is top priority based on enterprise sustainability. Financial analysis of snapper, grouper, black tiger shrimp, vannamei shrimp and tilapia farming generated positive cash flow and NPV, IRR > 100%, the ratio of benefit to cost of production > 1,30 and payback period of investment costs < 1 year, thus demonstrating the feasibility of cultivation of these leading commodities. Vannamei shrimp cultivation showed positive prospect as long the market offers premium price. Grouper and snapper had a positive outlook because high demand of high-quality fish in the international market.

ABSTRAK: Tujuan penelitian ini adalah mengembangkan IPTEK bagi masyarakat dengan memberikan informasi mengenai kualitas ikan asap yang diproses menggunakan smoking cabinet dan tungku tradisional. Penggunaan smoking cabinet dan tungku tradisional diharapkan dapat menjadi alternatif metode pengasapan yang ramah lingkungan, tidak menimbulkan bahaya karsinogen, serta menghasilkan kualitas ikan asap yang baik. Dalam penelitian ini, menggunakan jenis ikan lele (Clarias batrachus) (L) dan patin (Pangasius pangasius) (P) karena banyak dijumpai di Indonesia dan sering diolah menjadi ikan asap. Sampel ikan diasapi menggunakan smoking cabinet (LSC dan PSC) dan tungku tradisional (LTr dan PTr), kemudian dilakukan analisa mengenai kualitas ikan asap meliputi organoleptik, analisa proksimat (kadar protein, lemak, air, dan abu), pH, kandungan Polycyclic Aromatic Hydrocarbons (PAHs) terutama Benzo (α) Pyrene (BαP), senyawa karbonil meliputi phenol, asam organik, dan formaldehid. Rancangan penelitian ini menggunakan pola faktorial 2x2x2, meliputi perbedaan metode pengasapan dan jenis ikan dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan metode pengasapan dan jenis ikan memberikan perbedaan sangat nyata (P<0,01) terhadap nilai proksimat (kadar protein, lemak, air, abu). Kandungan phenol, formaldehid, dan asam organik yang lebih tinggi adalah menggunakan tungku. Sehingga dapat disimpulkan bahwa kedua metode pengasapan dan jenis ikan tersebut dapat diterapkan untuk pengolahan pengasapan ikan meskipun terdapat kecenderungan karakteristik yang spesifik pada produk yang dihasilkan dalam hal kenampakan, bau, tekstur dan rasa.

Marketing Model of Skipjack Tuna in Kupang Regency. The study was aimed to identify marketing model of Skipjack Tuna (Katsuwonus pelamis) in Kupang City especially in Namosain, Oeba and Oesapa markets. The samples were selected by using Cluster Random Sampling method. Descriptive analysis was used to analyse model ofevery marketing channel of Skipjack Tuna. The study disclosed that there were 5 channels in Skipjack Tuna marketing and 2 marketing models. The first model, the fishermen made partnership relation with owner of Skipjack Tuna fishing boat as well as the owner of equipment and trader. The second model, the fishermen had no partership. Condusive marketing model for fisherman is still need with support from govermant and other institute.

Presence of browning or black-spot in fresh foods can adversely affect consumer acceptance. Onion has been reported to exert inhibitory activity against browning reaction. This research aimed to uncover the mechanism and identify active compounds in onion responsible for PPO inhibitors based on metabolomic approach. Onion was fractioned using different solvents, i.e n-hexane; chloroform; ethyl acetate; water, respectively. As a result, ethyl acetate fraction (EAF) of the onion demonstrated the strongest inhibition to PPO in comparison with other fractions, i.e. n-hexane, chloroform, and water. The reversible inhibitory activity of PPO by EAF occurred with presence of L-DOPA as substrate through competitive inhibition and Cu chelation in the active side of the PPO. Based on 1H-NMR (X) score plot and PPO inhibition (Y) using OPLS, NMR signals revealed that active compounds accounting for inhibition of PPO included quercetin, kaempferol, cyanidin 3.4’-di-O-β-glucopyranoside, quercetin ...

Smoking is a way of preserving the fish which, after previous salting, are processed with organic components contained in the smoke during incomplete combustion (pyrolysis) of wood. Smoke contains volatile aromatic substances that gives specific features to meat (attractive appearance, color, taste, smell) and have a bactericidal effect. Smoked fish is tasty and nutritious product, ready for use without or with further cooking or processing. Besides useful, smoke contains harmful substances that have carcinogenic properties. Quality of smoked fish depends on many factors such as: type of fish, diet, condition and treatment before smoking (fresh, frozen), the method of salting, heat treatment, the way of smoking etc. Depending on the temperature of smoking chamber, smoking can be: cold, warm and hot, and depending on the environment in which smoking is conducted there are different smoking ways: smoking with smoke, smoking without smoke and mixed smoking. When smoking with smoke, fis...

The jellyfish fishery in Malampaya Sound, Palawan was studied in 2004 as one of the recommendations of the participatory strategic planning workshop for the General Management Plan of Malampaya Sound Protected Landscape and Seascape (MSPLS) in July 2001. Fishermen engaged in jellyfish harvesting from the seven coastal barangays around Malampaya Sound were interviewed as to the methods of harvesting, processing techniques, collecting sites and its economic conribution. Key Informant Interviews (KII) were conducted with jelly fish traders to determine the quantity of dried jellyfish exported to other countries and their marketing strategies, while, BFAR and PAMB personnel were interviewed as to the agencies’ conservation and regulatory policies on jellyfish fishing. Six jellyfish species have been identified from Malampaya Sound with Lion’s mane, Lobonema smithii as commercially harvested for export to Japan, Korea and Hongkong. Harvesting of jellyfish is by scope net and the peak months are from February to May. In processing, for initial salting, 60kg of jellyfish umbrellas are removed of its water content and marinated in a brine solution (3kg of alum and 37 kg of iodized salt dissolved in 100L water) for 4-5 days. The salted jellyfish are then transferred to another container and treated three times a freshly mixed salt and alum and drained, piled up and left to dry at room temperature for 2-3 days. In terms of production trends, from the 12 tons in 1978 it increased to 267 in 1997 and declined to 198 tons in 1998 to 27 tons in 2005 and then in 2003 and 2006 the medusa stage jellyfish were absent. These are considered as signs of the negative impacts of the intense harvesting. On the otherhand, this fishery provided livelihood to 1,728 fishers in the coastal communities surrounding Malampaya Sound with 1,471 of them earning Php 400.00 to 800.00/day by harvesting while women and children age 13 to 17 are paid Php 150.00 to 200.00/day as workers in the processing plants. While this fishery is highly seasonal, it is promising due to the continued demand of dried jellyfish to Japan, Korea and Hongkong. Although, this need scientific validation, some fisherfolks claimed that eating raw and cooked jellyfish their ailments such as hypertension, bakc pains and arthritis were cured. The symbiotic relationship between the juveniles of some small pelagic fishes and the medusa stage of jellyfish were also observed. Juveniles of these fishes are not affected by the nematocysts, as they take refuge from predators in the tentacles of jellyfishes. While jellyfish easily trap its prey when attracted to the juveniles of small pelagic fishes. Unless the unabated and massive harvesting of jellyfishes in Malampaya Sound is regulated by the concerned government agencies with out compromising the livelihood of the fisherfolks, then this resource is going to get depleted in the near future.

For no less than 300 years, c. 1550-1860 the Dutch way of fishing was the envy of neighbours in the North Sea area and looked upon as the undisputed best practice. This was a lasting consequence of the Dutch Golden Age in fishing outliving the reality of best practice with at least 150 years. This paper explores the consequences of the image of Dutch dominance, as seen through 41 different attempts to build a fleet and run fishing operations similar to the Dutch. Most of them were short lived, and some never made it to the fishing grounds before going bankrupt. When reviewed one by one, they all have unique reasons for lacklustre performances. Privateering, warfare, bankruptcy, bad fishing luck are all valid explanations at the level of politics and short term events. However, when looked upon in connection to each other, some recurrent features of more or less sound policies appear, as well as structural social and natural conditions for varying degrees of success and failure. Two waves of imitation emerge from this comparison. In the mid-17th century and during the 1760s-70s there was a particularly strong European wide interest in emulating Dutch fisheries.

• The risk of human health through the ingestion of fish was estimated. • The study area is a Ramsar site polluted by mining activities and urbanization. • The consumption of C. spixii pose risk to human health due to Cd, Pb and As. • As in C. spixii showed high levels of cancer risk in the surroundings of the city. The risk of metals and As in seafood for traditional populations living in a Marine Protected Areas (MPA) is seldom assessed, although the risk of human exposure to contaminants is one of the indicators associated with the socioeconomic goals of MPAs. The current study aimed to estimate the potential risk of some metals (Cd, Pb, and Zn) and arsenic (As) for human health through the ingestion of fish locally harvested in a Ramsar site, the Cananéia-Iguape-Peruíbe Environmental Protected Area (APA-CIP). Previous studies showed environmental impacts in this area due to former mining activities and urbanization. Cathorops spixii, a catfish largely consumed by the local population, was collected along the estuary in three seasons with different rain regimes. Metals and As loads in muscle tissue were quantified and it was estimated (i) the target hazard quotient (THQ) and (ii) the daily intake (EDI) for metals and As, (iii) the cancer risk (CRisk) only for As, and (iv) the number of eligible meals per month. Cd, Pb, and As were found at concentrations above action levels for human consumption. Depending on the level of exposure of the local population, the consumption of C. spixii may pose risk to human health. Highest THQs were estimated for fish collected in sites closer to the main contamination sources in the APA-CIP, i.e. the mouth of Ribeira de Iguape River (P1) and the city of Cananéia (P4, P5, and P6). Arsenic showed high levels of cancer risk, although restricted to the area close to the city. The exposure of the local population to metal and As contaminated seafood cannot be disregarded in environmental studies and management of the APA-CIP.

ABSTRAK Salah satu fungsi alginat dalam pangan yaitu digunakan sebagai pengemulsi. Kamaboko ikan adalah produk pengolahan hasil perikanan yang memerlukan ketahanan stabilitas emulsi. Bahan baku yang digunakan adalah ikan Kuniran (Upheneus sulphureus).Penelitian kamaboko ikan Kuniran yang telah dilakukan untuk melihat pengaruh alginat terhadap stabilitas emulsi, Mengetahui pengaruh lama penyimpanan terhadap stabilitas emulsi pada suhu ruang dan mengetahui interaksi antara alginat dan lama simpan kamaboko ikan Kuniran.Hasil penelitian pendahuluan didapat konsentrasi terbaik subtitusi alginat 2,5% dan tepung tapioka 7,5%. Hasil penelitian utama menunjukkan bahwa jenis kamaboko yang berbeda dan lama penyimpananmemberikan pengaruh yang sangat nyata (P<0,01)terhadap nilai stabilitas emulsi, nilai gelstrength, dan kadar air, nilai aw pada penyimpanan suhu ruang selama 3 hari. Nilai emulsi kamaboko ikan dengan subtitusi alginat (A1) penyimpanan hari ke-0, ke-1, ke-2, ke-3 berturut-turut yaitu 87,83%, 86,74%, 84,91%, dan 82,6%, sedangkan tanpa subtitusi alginat (A0) penyimpanan hari ke-0, ke-1, ke-2, ke-3 berturut-turut yaitu 84,87%, 83,53%, 82,87%, dan 81,28%. Pengaruh jenis kamaboko yang berbeda dan lama penyimpanan menunjukan perbedaan yang sangat nyata (P<0,01) terhadap nilai hedonik. Kamaboko ikan subtitusi alginat (A1) penyimpanan hari ke-0 (T0) dan ke-1 (T1) diterima panelis, kamaboko ikan tanpa subtitusi alginat (A0) hanya penyimpanan hari ke-0 (T0) yang diterima panelis. Kata kunci: Alginat, Kamaboko Ikan Kuniran, Stabilitas emulsi. ABSTRACT One of the functions of alginate in food is as an emulsifier. Fish Kamaboko is a product of fish processing results that requires durability of emulsion stability. The raw material used is Sulphur goatfish (Upheneus sulphureus). The purpose of this study the effect of alginate to the emulsion stability, determine the effect of storage time on the emulsion stability at room temperature, and the interaction between the alginate and the old store Sulphur goatfish kamaboko.From the preliminary results, the best concentrations obtained were 2.5% alginate substitute and 7.5% starch. The main results of the study showed that different types of kamaboko and storage time have a significant impact (P <0.01) to the value of the emulsion stability, gel strength value, and water content, aw value at storage room temperature for 3 days. The emulsion value of fish kamaboko with alginate substitute (A1) on storage day 0, 1st, 2nd, 3rd is 87.83%, 86.74%, 84.91%, and 82.6 % respectively, whereas without substitution alginate (A0) on storage day 0, 1st, 2nd, 3rd is 84.87%, 83.53%, 82.87%, and 81.28% respectively. The influence of different types of kamaboko and storage time showed a significant difference (P <0.01) to the hedonic value. Fish kamaboko with alginate substitute (A1) on storage day 0 (T0) and 1 (T1) are received by panelists, fish kamaboko without alginate substitute (A0) only on storage day 0 (T0) is received panelists.

The spawn of Indian major carps makes the Halda River an irreplaceable heritage of Bangladesh. The study was conducted to observe present status of Indian major carp breeding and collection management procedures of carp spawn and fry from the Halda River along with marketing process and economic conditions of the fishers and spawn collector. Data were collected through direct interview. In marketing system of carp eggs, spawn and fry in the Halda River, a number of intermediaries were involved actively in the marketing system. Four different types of marketing systems were identified in Halda spawn and fry distribution fry seller to final consumer. Fertilized eggs and spawn were collected and hatched by the local fisher's and collectors using their indigenous method. Those egg collectors sold to the hatchery owners per kg spawn at the rate of 50,000-80,000 BdTk. Again hatchery owners sold each and every fry at the rate of 5.0-6.0 BDTk. to the local fish farmers. Yearly survey information on Halda River's egg, spawn and fry collection showed an ups and downs production rate during last 07 years. The production status in the year was 230, 1569, 526, 508, 107, 320 and 338kg respectively and these types of ups and downs indicated poor number of broods, poor breeding ground and poor ecosystem of the Halda River. Different types of transports were used to carry fertilized eggs and spawn of Halda River. Investigation was also done to find out the economic condition, average income during breeding season and off season, educational background and family status of the local people of Halda region involving in fry collecting and marketing system. The study recommends that ecosystem health and breeding ground of Halda River should be protected for ensuring availability of pure line fertilized eggs and spawn of Indian major carp.