Alternative location determination of frozen tuna industry using analytical hierarchy process (AHP)

Tuna is a large pelagic fish that is widely found in Indonesian waters as one of the countries that have an important role in global tuna production. Moreover, tuna has the potential to be processed into frozen tuna. The added value as the result of the freezing process will increase the economic value of this product. Thus, it makes frozen tuna potential to be developed into an industry. One of the things that need to be considered in the establishment of an industry is location determination. The study was aimed to determine an alternative location for the frozen tuna industry in Banda Aceh city will be done. The method used in this research is the Analytical Hierarchy Process (AHP). The criteria used are Tuna Fish Production, Human Resources, Transportation Access, Institutional Support, and Availability of Infrastructure. The alternative location that will be determined is Kuta Alam Sub-district, Kuta Raja Sub-district, Meuraxa Sub-district, and Syiah Kuala Sub-district. The calculation result using the AHP method indicates that that the most appropriate location for the establishment of the frozen tuna industry is Kuta Alam Sub-districts with a weight of 0.428, thus the district was chosen as the best location for the establishment of the frozen tuna industry.

Application of Feature Point Matching Technology to Identify Images of Free-Swimming Tuna Schools in a Purse Seine Fishery

Tuna fish school detection provides information on the fishing decisions of purse seine fleets. Here, we present a recognition system that included fish shoal image acquisition, point extraction, point matching, and data storage. Points are a crucial characteristic for images of free-swimming tuna schools, and point algorithm analysis and point matching were studied for their applications in fish shoal recognition. The feature points were obtained by using one of the best point algorithms (scale invariant feature transform, speeded up robust features, oriented fast and rotated brief). The k-nearest neighbors (KNN) algorithm uses ‘feature similarity’ to predict the values of new points, which means that new data points will be assigned a value based on how closely they match the points that exist in the database. Finally, we tested the model, and the experimental results show that the proposed method can accurately and effectively recognize tuna free-swimming schools.

Formula “ke-kame-tu” high protein and zink as basic ingredients for under five years old supplementary feeding

The aim of the research was to create a “ke-kame-tu” formula high in protein and zinc. Making the formula "ke-kame-tu" using a randomized block design, taste data obtained by organoleptic test followed by ANOVA analysis. Protein analysis using the micro-kjeldahl method, and zinc analysis using the spectrophotometric method. The “ke-kame-tu” formula consists of a mixture of moringa leaf flour, red bean flour and tuna fish flour with the following ratio (gram) that is F1 (15-70-15); F2 (15-60-25); F3 (15-50-35); F4 (15-40-45); F5 (15-30-55); F6 (15-20-65). The nutritional content of the "ke-kame-tu" formula is as follows: a) Zinc content between 17.28% (F6) to 23.87% (F1), b) Protein content between 16.49% (F6) to 26.97% (F2), and c) Fat content is between 4.20% (F1) to 5.93% (F5). The ke-kame-tu formula contains complete essential amino acids, namely the amino acids histidine, threonine, arginine, methionine, valine, phenylalanine, iso leusie, leucine and lysine and as the limiting amino acid is methionine. Supplementary feeding (PMT) N1 protein content 10.138 g; N2 9.683 g; N3 9.097 g; N4 9.243 g; N5 10,473g and N6 10,197g. The best PMT based on the acceptability test by the panelists is the nugget product added with the F2 formula (15-60-25).

Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology

The quality of crude tuna (Thunnus sp.) oil aimed for food-sector-purpose can be improved by performing purification. The present study was aimed to optimize the bleaching step during the purification process and determine the optimum variable conditions using response surface methodology (RSM) in obtaining the lowest oxidation parameters value to meet the International Fish Oil Standard (IFOS) standard. A total of five responses including free fatty acids (FFA) value, acid value (AV), peroxide value (PV), anisidine value (AnV) and total oxidation (Totox) value were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 level), repeated thrice; applied for two variable factors (adsorbent concentration [A];% and adsorption time [B]; mins). The optimum model suggested by the program was a quadratic model for FFA and AnV, and a linear model for AV, PV and Totox value. The optimum response was reached by the combination of 5% adsorbent concentration [A] with adsorption time [B] of 20 mins. This formula reduced the FFA value, AV, PV, AnV, and Totox Value up to 56.57%, 55.36%, 88.86%, 69.69% and 77.03%, respectively. The purified tuna oil has a clear yellow colour appearance with a rising percentage of pure fish oil for EPA and DHA of 10.71% and 11.50% from crude tuna fish oil.

Assessment of Trace Elements Supply in Canned Tuna Fish Commercialized for Human Consumption in Brazil

This study evaluates the elemental content in 4 types of canned tuna fish groups, each with 4 brands that are commercialized for human consumption in Brazil. The results are based on trace elements in canned tuna fish quantified by ICP OES and a comparison to limit levels set by the FAO/WHO. We also checked the carcinogenic risk (CR), non-carcinogenic risk (Hazard Index (HI) and Hazard Quotient (HQ)), and pollution index (PI) for the studied canned tuna samples. As and Se concentrations in all groups are above the intake values set by FAO/WHO considering specific groups. The carcinogenic risk values for arsenic (As) in groups are considerably unacceptable (≥10−4). Hazard quotients (HQ) were >1 for As in all groups, while no sample was below 1 for HI. The pollution index (PI) results show that the main canned tuna fish contaminant is aluminum, then selenium and arsenic, respectively. Only half of the samples did not present elemental contaminant levels. All studied brands of canned tuna presented elemental concentrations that could pose a health risk to human consumption, that could be from CR, HQ, HI, or PI. The contaminant levels are alarming and should raise a red flag for the intake of these products, especially a long-term one. These results urge the authorities to supervise and enforce better practices for this type of food, protecting their population from health hazards.

Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing

One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method. Thawing rate roles a vital key in the quality and significantly increased by ohmic ([Formula: see text], the mean of ohmic group) in comparison with conventional thawing ([Formula: see text], the mean of conventional group) methods. Immersion ohmic thawing increased rate of thawing about 5 times. Parameters important in quality such as T-VBN, protein solubility, thawing evaporation loss, pH, thawing loss and press juice were measured. Group analyses showed significant difference between ohmic and conventional treatment in protein solubility, thawing evaporation and thawing loss (p < 0.05).

Analysis of Value Added of Salted Little Tuna in Bandung Regency, West Java, Indonesia (The Case Study in Pindang Ikan Family Business)

This study aimed to analyze the value-added of salted little tuna in Bandung Regency. The general method used in this research is the case study method. The data analysis method used is quantitative descriptive analysis. And to analyze the value-added, the Hayami’s methods were used. The research conduct in Bandung regency from July to August 2021. The results of this research show that value added of salted little tuna in Bandung regency is 27% it means the price of salted little tuna increase 27% from the price of fresh little tuna fish. So, the value-added of salted little tuna is relatively still low. The strategic that used to increase the value added of salted little tuna i.e., increasing in production, increasing in price, and decreasing in costs.

Application of local microorganisms from tuna fish and shrimp waste as bio activator for household organic waste composting by Takakura method

Organic waste has the potency to use as bio activator material. This research compares household organic waste compost results with the addition of bio activator from local microorganism activator (LMO) from tuna fish and shrimp waste with Effective Microorganisms (EM4). The composting method used is aerobic composting with the Takakura composting technique. This composting is carried out in 5 variations, variation one without-bio activator added, 2 with LMO of tuna fish waste added, variation 3 with LMO shrimp waste added, variation 4 with LMO of tuna fish, and shrimp waste added, variation 5 with EM4 added. Analysis of all compost quality has met SNI 19-7030-2004 standards. A total of 2 kg of raw material produced solid compost becomes 0.7-1 kg of compost. The use of bio activators can speed up the composting process to 8-12 days. The variation of adding LMO tuna fish waste was chosen as a suitable alternative compared to other variations. The composting process with LMO of tuna fish waste results from the fastest composting time of 9 days with a C/N ratio of 18.45%, P2O5 0.56 %, and 0.76% K2O, with 0.85 kg of compost. Scoring results in variation 2 is the best variation in compost maturity quality.