scholarly journals Z badań nad łotewską leksyką gwarową

2021 ◽  
Vol 45 ◽  
Author(s):  
Mirosław Jankowiak
Keyword(s):  
Fishing Gear ◽  
Fish Processing ◽  
Coastal Sea

From the Research on Latvian Dialectal LexisReview Benita Laumane, Zvejasrīku nosaukumi latvijas piekrastē [Names of Fishing Gear on the Latvian Coast], Liepāja: Liepājas Universitāte, Kurzemes Humanitārais institūts, 2019, 507 pp.This article is a review of the work entitled Zvejasrīku nosaukumi latvijas piekrastē [Names of Fishing Gear on the Latvian Coast], written by the Latvian linguist from Liepāja – Benita Laumane. The study consists of two major parts. The first one, divided into thematic sections, presents the vocabulary related to coastal sea fishing (1: Sea fishing and fishing gear; 2: Hook gear; 3: The organisation of fishing; 4: Fish processing). The second part is devoted to the linguistic characteristics of the lexemes under discussion (phonetics, grammar, etymology, geographical extent).  Z badań nad łotewską leksyką gwarowąRecenzjaBenita Laumane, Zvejasrīku nosaukumi latvijas piekrastē [Nazwy narzędzi połowowych na wybrzeżu łotewskim], Liepāja: Liepājas Universitāte, Kurzemes Humanitārais institūts, 2019, 507 pp.Tekst stanowi recenzję książki pt. Zvejasrīku nosaukumi latvijas piekrastē [Nazwy narzędzi połowowych na wybrzeżu łotewskim], napisanej przez łotewską lingwistkę z Lipawy, Benitę Laumane. Badaczka wydzieliła w monografii dwie podstawowe części. W pierwszej, z podziałem na grupy tematyczne, opisała słownictwo związane z przybrzeżnym rybołówstwem morskim (1. Rybołówstwo morskie i sprzęt połowowy; 2. Sprzęt rybacki; 3. Organizacja życia rybackiego; 4. Przetwórstwo ryb). Część druga poświęcona została charakterystyce językowej omawianych leksemów (fonetyka, gramatyka, etymologia, zasięg geograficzny).

scholarly journals PEMANFAATAN FASILITAS TEMPAT PENDARATAN IKAN

2017 ◽  
Vol 4 (2) ◽  
pp. 177
Author(s):  
Muhammad Agam Thahir
Keyword(s):  
Water Depth ◽  
Survey Result ◽  
Survey Method ◽  
Fishing Gear ◽  
Fish Processing ◽  
Base Camp

This study was carried out at Merbau district fishing port. Purpose of this study is to know type, capacity and optimalization of utilizing level on fishing port’s facilities by survey method. The survey result showed, the available facilities at Merbau district fishing port is jety, manuver area,  heigbour, dolphin, fish processing warehouse, base camp and fishing gear warehouse, Capacity and optimalization of utilizing level were 13.37 and 7.48% respectively. Meanwhile, the water depth of manuver area was 0.7 m and optimalization of utilizing level was 140%. Capacity of heigbour was 84,03 kg, with optimalization of utilizing level was 11.9%.

Fishing Industry in Ancient Egypt

1972 ◽  
Vol 73 ◽  
pp. 333-343
Author(s):  
A. A. Aleem
Keyword(s):  
Ancient Egypt ◽  
Fishing Gear ◽  
Fish Processing ◽  
Fishing Rights ◽  
Old Kingdom ◽  
Archaeological Material ◽  
Fish Traps ◽  
The World ◽  
Fish Industry ◽  
Fish Hook

SynopsisPrototypes of the more important contemporary fishing gear were in common use in Ancient Egypt. These included fish harpoons, hooks, hand and longlines, angling, trolling, cast nets, fish traps and baskets of various types, dip nets, weirs, seine nets (with and without pockets) and beam trawls.The seine and beam trawl appeared successively in the Old Kingdom (ca 2660–2180 B.C.) and Middle Empire (ca 2180–1640 B.C.), while the iron fish hook with barb, shank and eye or flange dates back to the New Empire (ca 1640–1075 B.C.).Archaeological material relevant to fishing consists of preserved samples, artifacts, models and papyrus scripts as well as relief illustrations in tombs and temple walls of scenes depicting fishing methods and crafts from various Dynasties.The importance of fisheries in the economy of Old Egypt is demonstrated by the exportation of fish commodities and the imposition of taxes on fishing rights and in the engagement of a large number of the population in fish industry. Fish processing included drying, salting, pickling, fish cake and fillet; various implements used were discovered.It is suggested that these basic fishing techniques (methods and gear) spread in time, along various routes, from Egypt to other parts of the world.

Fishing Gear

1883 ◽  
Vol 16 (411supp) ◽  
pp. 6565-6565
Keyword(s):  
Fishing Gear

INFLUENCE OF FORCED CONVECTION IN LIQUID INSIDE THE TIN ON DURATION OF STERILIZATION IN THE COURSE OF FISH PROCESSING

2017 ◽  
pp. 137-144
Author(s):  
Gennadiy Valentinovich Alexeev ◽  
Elena Igorevna Verboloz
Keyword(s):  
High Temperature ◽  
Liquid Phase ◽  
Forced Convection ◽  
Thermal Process ◽  
Processing Time ◽  
Fish Processing ◽  
Study Results ◽  
Equipment Modernization ◽  
Bottom To Top

The article focuses on the process of intensive mixing of liquid phase in the tin during high-temperature sterilization, i.e. sterilization when temperature of the heat carrier reaches 150-160°C. It has been stated that for intensification of the thermal process during sterilization of tinned fish with liquid filling it is preferable to turn a tin from bottom to top. This operation helps to increase the driving power of the process and to shorten warming time. Besides, high-temperature sterilization carried out according to experimental modes, where the number of tin turnovers is calculated, greatly shortens processing time and improves quality of the product. In this case there is no superheating, all tins are evenly heated. The study results will contribute to equipment modernization and to preserving valuable food qualities.

UJI EFEKTIVITAS EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb) SEBAGAI REPELLENT NABATI DALAM MENGURANGI JUMLAH LALAT SELAMA PROSES PENJEMURAN IKAN ASIN

2018 ◽  
Vol 3 (2) ◽  
pp. 47
Author(s):  
Dewi Utari
Keyword(s):  
Skin Diseases ◽  
Field Research ◽  
House Fly ◽  
Fish Processing ◽  
Average Percentage ◽  
Salted Fish ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Pandanus Amaryllifolius ◽  
Quasi Experiment

The implementation of food sanitation aims to eliminate the risk of contamination by microorganisms at different stages in the production and processing of food. House fly (Musca domestical) can act as a vector of tyfus disease, other stomach ailments such as dysentery and diarrhea, cholera, and skin diseases. Salt fish processing business is the largest part of traditional fish processing business especially in Senamabah Village, Muara Bengkal Sub-district, East Kutai Regency. Problems that arise from the traditional processing of salted fish with sun drying, have the weakness of one of the fly flies that can damage salted fish products especially during the rainy season. This research is a quasi-experimental research (Quasi Experiment Design). Field research is difficult to carry out randomization. For field research, usually using a quasi-experiment, this study used a Completely Randomized Design (RAL), consisting of 3 treatments with 1 control and 3 repetitions on each treatment. This research is about the effectivity test of pandan wangi leaf extract (Pandanus amaryllifolius Roxb) as Refellent Vegetable in Reducing Number of Flies during the drying process of Salted Fish, concentration 5% after 30, 60 and 90 minutes observation with the average percentage of moisture by 25% decline 55%, concentration 10% after 30, 60 and 90 minutes observation with the average percentage of up to 13% with 77% repulsion and 15% concentration after 30, 60 and 90 minutes observation with percentage of average 6% with 90% resistance.

Usaha Pengolahan Ikan dan Cacing Laut (Kian) Asap di Ohoi Wab, Kecamatan Hoat Sorbay

2017 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Daniel Ngabalin ◽  
Eygner Gerald Talakua
Keyword(s):  
Community Service ◽  
Control Group ◽  
Book Production ◽  
Fish Processing ◽  
Control Group Design ◽  
Smoked Fish ◽  
Heat Curing ◽  
Service Activities ◽  
Marine Worms ◽  
Rural Appraisal

Smoked fish processing business in Wab Village still used traditional methods (fumigation open) and are household enterprises (micro-scale enterprises) can be seen from the aspect of production and management aspects. Two aspects of this raise the priority issues faced by partners namely: how the fish correct fumigation techniques? What forms fumigation appropriate tool? How to manage capital and production business properly? How do I do the recording business activities in the notebook business correctly? And how to sell or market products correctly? Through methods of participatory rural appraisal, fisheries extension method, and the method pretest-posttest control group design, the implementation of community service activities carried out as a priority the settlement solution problem by doing: 1) Initial extension of community service activities; 2) Extension of heat curing, heat curing tool making appropriate, and the use of heat curing; 3) Counseling on capital management and production; 4) Extension of book production business records; and 5) Counseling about pricing, promotion, and strategy for dealing with the business of competition. So the outcome reached was contained fish products and marine worms (increasingly) the smoke as much as 25 / week; there are two tools used fumigation partners; there were five notebooks submitted to partners and capable of recording the three notebooks (book purchases, sales, and profit/loss); and 50 fish and marine worms (increasingly) smoke marketed in Wab Village.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

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