Pelatihan Online Pembuatan Makanan Fermentasi Wadi

ABSTRAKSalah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi. Kata kunci: Fermentasi, Wadi, Pelatihan Online ABSTRACTOne of the processes of applying the fermentation process occurs in fishery products. Wadi is a fermented fish product that is in great demand by the people of South Kalimantan. Wadi is one of the traditional fish or meat fermentation processes in the form of semi-wet whole fish, slightly black (close to the color of fresh fish), clay texture with a distinctive fermented fish aroma, and has a salty taste. Wadi has a long shelf life of about 6 to 12 months. Lack of skills in wadi processing resulted in wadi not being able to last long so that the wadi rotted quickly. In addition, there is no packaged wadi on the market so it is difficult for people outside South Kalimantan to get this wadi product. This training uses lecture, discussion, question and answer methods as well as online demonstrations or practice. This training resulted in good knowledge and understanding for the participants of the wadi making training. This can be seen from the enthusiasm of the training participants in the discussion and question and answer sessions to seek complete information about fermentation techniques and training in wadi making. Keywords: Fermentation, Wadi, Online Training

ETNOCONHECIMENTO DOS CONSUMIDORES DE PESCADO DA REGIÃO METROPOLITANA DE BELÉM, ESTADO DO PARÁ

The aim of this work is to discuss and analyzing which criteria adopted for fish consumption in the Belém, Pará State, Metropolitan Region through the analysis of the consumer socioeconomic profile, the origin of his knowledge about the theme and his preferences about their fish buying and consumption habits, based on the answers obtained through a questionnaire. The methodology was the application of a questionnaire through the Google Forms platform,composed of 16 questions related to the themes addressed in this work directed to fish consumers in the municipalities of Ananindeua, Belém, Benevides, Castanhal, Marituba, Santa Bárbara do Pará and Santa Isabel do Pará. The questionnaire reached a total of 239 people. When asked about the preference in the choice of fish the dourada appears with about 68% as the preferred species for consumption in the BMR. The survey shows that most purchase places for consumption are the neighborhood fairs with 59% of the answers. Most respondents (about 60%) prefer fresh fish as the most sought-after form of conservation. As to the reason for the choice, the main answer obtained was the taste present in 89% of the interviews. Many respondents claimed that they would consume all types of fish, on the other hand, Tamuatá was chosen as the fish that respondents would not eat because it was seen in poor hygiene environments and had a strong flavor and odor. When asked how they learned to identify the fish freshness, 67% of respondents answered that this knowledge came through family teaching, showing that preference is a personal question and is related to the consumer cultural tradition.

Pemberdayaan ekonomi kelompok nelayan Desa Pangkah Kulon-Gresik dalam memproduksi kerupuk ikan sebagai upaya peningkatan nilai ekonomi ikan sortiran

Pangkah Kulon is one of the villages in Gresik Regency which is located in Ujung Pangkah District, Gresik, East Java. The lack of public knowledge about fish processing makes people required to be more creative in increasing the selling value of fish into processed products. So far, fresh fish caught by fishermen are sold directly to middlemen, while fresh fish that do not pass the sorting is simply thrown away. To increase the economic value of fish into high selling value products, training in the production of fish crackers is carried out. The training was conducted on the socialization of creative preparations, training on the manufacture and creative industry of fish crackers. In this training, participants (fishermen's wives) are trained to operate production equipment, from dough making, milling, to cutting. The knowledge and skills provided can be used as a pioneering effort for the fish cracker creative industry which is a favorite food for the community in general. In addition, it is also a business opportunity that can increase household income.

Mesin Pakan Otomatis Guna Meningkatkan Produktifitas Ternak Lele di Desa Sumbersari, Jember Jawa Timur

Catfish is one of the freshwater fish whose demand is increasing every year, both in the form of fresh fish and processed foods. This increase in demand along with the ease of maintenance has made catfish a cultivated commodity that is widely eyed by fish farmers. One of the important aspects in fish farming is the provision of fish feed, although it is relatively easy, but feed management is needed to increase fish production targets. The fish feeding method mostly uses manual sowing on the surface of the pond. This method has weaknesses in terms of labor requirements and the time required if catfish farmers have many ponds, especially if the breeders forget the schedule for fish feeding. The method of implementing this community service consists of socializing activities, presenting material, directing the steps for making automatic fish feeding tools, tool making practices, tool testing and evaluation. The manufacture of this automatic fish feed tool generally consists of making the body of the tool and the assembly of the timer module components. This activity was attended by 20 people who are members of the SYSGA group in Sumbersari District, a community group engaged in catfish farming. The activity went smoothly, the participants seemed enthusiastic during the activity. Further monitoring is needed to determine the level of effectiveness and efficiency of catfish production by breeders after the use of automatic fish feed equipment.

The Application of Bacillus subtilis for Adhesion Inhibition of Pseudomonas and Preservation of Fresh Fish

Inhibiting the growth of spoilage bacteria, such as Pseudomonas spp., is key to reducing spoilage in fish. The mucus adhesion test in vitro showed that the adhesion ability of Bacillus subtilis was positively correlated with its inhibition ability to Pseudomonas spp. In vivo experiments of tilapia showed that dietary supplementation with B. subtilis could reduce the adhesion and colonization of Pseudomonas spp. in fish intestines and flesh, as well as reduce total volatile basic nitrogen (TVB-N) production. High throughput and metabolomic analysis showed treatment with B. subtilis, especially C6, reduced the growth of Pseudomonas spp., Aeromonas spp., Fusobacterium spp., and Enterobacterium spp., as well as aromatic spoilage compounds associated with these bacteria, such as indole, 2,4-bis(1,1-dimethylethyl)-phenol, 3-methyl-1-butanol, phenol, and 1-octen-3-ol. Our work showed that B. subtilis could improve the flavor of fish by changing the intestinal flora of fish, and it shows great promise as a microecological preservative.

Design and implementation of fish freshness detection algorithm using deep learning

Organoleptic assessment of fresh fish includes specifications for the quality of the eyes, gills, mucus, odor, texture and flesh (color and appearance). However, not everyone has knowledge about it. This research uses the tiny yolov2 to facilitate the determination of fish freshness levels (good quality, medium quality, poor quality) correctly and fast. There are a few stages in this research, included organoleptic test accompanied by taking fish eye image dataset every hour, processing organoleptic test data labeling, training, and validation. There are three types of fish used, consists of Rastrelliger, Euthynnus affinis, and Chanos chanos. Detection of fish freshness level for three species was successfully carried out with the result of average precision is 72.9%, average recall is 57.5%, and accuracy is 57.5%. The factors that affect the prediction results in this study is the collection of datasets before the training process is carried out consisting of fish samples obtained from traditional markets, which are considered inadequate so that it affects the organoleptic test process itself, the organoleptic test that was carried out as a reference for image sorting was considered inaccurate because it used less than 30 untrained panelists and dataset imbalance.

Analysis of Consumer’s Preference on Purchasing Fresh Fish (Case Study in Muara Baru Modern Fish Market, DKI Jakarta)

The fisheries sector is one of the agricultural sub-sectors that has a role in providing food for the people of Indonesia. Consumers have behavior in purchasing fish in meeting their needs or desires to obtain a product. This study aims to analyze consumer preferences for the type of fish and the order of attributes. The method used in this research is a case study. The research location was carried out at the Muara Baru Modern Fish Market (PIM) DKI Jakarta. The data used are primary data and secondary data. The primary data collection technique used accidental sampling with a sample of 100 respondents while the secondary data were obtained from Perum Perikanan Indonesia as the manager of the Muara Baru Modern Fish Market, the Library, the Central Statistics Agency (BPS) DKI Jakarta, the National Statistics Agency (BPS). Consumer preference analysis used attitude measurement analysis measured by Chi-square and based on rank orders analysis to determine the order of attribute importance. Based on the study results, it was shown that all the attributes observed in this study were significantly different at the 95% confidence level. In contrast, the analysis of the level of importance of the attributes showed that the priority of consumers' interests in fish in the Muara Baru Modern Fish Market (PIM) was price, freshness, cleanliness, texture, and fish scent.

The cold chain and the COVID-19 pandemic: an unusual increase in histamine content in fish samples collected in Southern Italy during lockdown

Objectives We analysed 900 samples of fresh (250) and processed (650) fish products collected in Sicily (Southern Italy) in 2020 during the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) pandemic (hereafter: COVID-19). Materials and methods The samples were divided temporally based on five phases relating to the various restrictions imposed by the Italian government in this period. The validated method of ultra-high performance liquid chromatography (UHPLC) combined with a diode array detector (DAD) was then employed for the analysis. Results The samples collected during the Phase I lockdown period and after it had ended (Phase II) revealed significant increases in the mean histamine levels: 41.89±87.58 mg/kg -1 and 24.91±76.76 mg/kg -1, respectively. The 11 (1.3% of the total) fresh fish samples that were identified as being non-compliant with EC Reg. 2073/2005 were only found during these two periods. All the processed samples were always compliant. The histamine values decreased as the restrictions eased, achieving a mean value of 11.16±9.3 mgkg -1 (Phase III). Conclusions There was an increase in the incidence of fish samples that were non-compliant with EC Reg. 2073/2005 compared to previous surveillance data. These results provide a first report on the effect of lockdown measures on food safety and the cold chain. Our findings must cause food safety operators to intensify their controls over fresh fish products in such periods to safeguard consumer health. Further studies are required to evaluate whether the same trend would be observed with other food contaminants.

Effect of Cooking and Freezing on Levels of pesticides residues in Local Fresh Fish

Pesticides are an important part of pests controlling strategies. Misuse of such chemicals has been linked to pollution of various environments and toxicities that lead to various health conditions and diseases. Importance of healthy and non-contaminated fish for human diet is essentially required. Samples of 14 local fresh fish (tilapia, grey mullet, and cat fish) were analyzed for seven pesticides (endosulfan, heptachlor, malathion, chlorpyrifos, bifenthrin, deltamethrin, and fenoxycarb) using liquid chromatography with tandem mass spectrometry (LC-MS/MS). Heat processing applied for positive samples by two different cooking method (roasting at 79 °C for 10 min and frying at 210 °C for 40 min) have influenced the levels of studied pesticides and significantly reduced their levels by 53-95%. Freezing preservation of contaminated fish at -70 °C for one month only reduced the level of the pesticides by 6-30%, however, final reduced levels were not below recommended maximum residue limit values.

Nutritional features of school children in the Siberian federal district

Introduction. The study of schoolchildren’s nutrition features in different regions of the Russian Federation is one of the important tasks to health promotion of children by developing regional practices for optimization the nutrition of schoolchildren.Objective. To study schoolchildren’s nutrition features in industrial cities of the Siberian federal district (Siberian FD).Materials and methods. Specialized questionnaire was developed in order to study the nutrition organization of schoolchildren in various regions of the Russian Federation. 323 parents (legal representatives) of children aged 7-18 years living in the biggest industrial cities of south-eastern Siberia (the cities of Angarsk and Irkutsk) took part in the survey, based on the questionnaire. The obtained data was compared to the result of studies conducted in the Central federal district (Central FD), that included 162 observations. The frequency method was used to analyze the food consumption.Results. The study established that consumption of milk, meat, cereals, potatoes, nuts, vegetables and fruits by children in the Siberian federal district was, all in all, significantly higher than in the Central federal district and in the Russian Federation in general. The nutrition of schoolchildren in the SFD is defined by a higher consumption of confectionery products, including chocolate, and such products as mayonnaise and margarine. It is noted that 75% of children in Angarsk and about 60% of children in Irkutsk regularly include chips and crackers in their diet and about 60% of children regularly consume fast food. At the same time, children living in Angarsk consume more food products with a high content of carbohydrates (cereals, potatoes, as well as added sugar in cookies, chocolates, sweet carbonated drinks), salt (in salted and dried fish), mayonnaise, and significantly less fermented dairy products and fresh fish compared to children in Irkutsk. Frozen products are more commonly consumed in the city of Angarsk than in Irkutsk. Physical development of children and its correlation with the variety of their diet was also assessed in the study. The assessment showed that children living in Angarsk have a significantly higher prevalence of obesity, which is a reflection of the irrational food diversity in their diets.Conclusions. The obtained data reflect the need of the introduction of educational programs on healthy nutrition among schoolchildren and their parents, taking into account the regional specifics of nutrition.