Diversity and Ecological Index of Penaeid Shrimp Collected from Mangrove Area of Kuala Langsa, Aceh, Indonesia

Shrimp is a fishery product that has high economic value. However, information of diversity and ecological index of penaeid shrimp Kuala Langsa was not well reported. Thus, this study aims to determine the species, analyze the ecological index and analyze the long relationship in penaeid shrimp caught in the Kuala Langsa mangrove waters. This study used purposive sampling method, for sampling was carried out with three locations and three repetitions. The results of the identification research found three species of the Penaeus genus with a total of 144 individuals consisting of P. monodon, P. indicus and P. merguiensis species with an average abundance value per station of 0.18, 0.09 and 0.21 ind/m2, the diversity index with an average number of 0.98 is categorized as low, the uniformity index 0.9 is categorized as high and the dominance index 0.37 is categorized as low. The length and weight relationship of male and female P. monodon species showed positive and negative allometric patterns, male and female P. indicus showed the same pattern, namely negative allometric and male and female P. merguiensis showed isometric and negative allometric patterns. Shrimp is a fishery product that has high economic value

The Exchange Rate Analysis of Fishery Product Processors in Bandung Regency, Indonesia

This study is about the analysis of the exchange rate of fishery product processors (NTPI) in Bandung Regency. This study aims to analyze the NTPI in Bandung Regency and analyze the price index of processed fishery products in Bandung Regency to find out the level of welfare. The method used in this study is a survey method with interview techniques using questionnaire, the types of data collected include primary data and secondary data. The research data were analyzed using quantitative descriptive analysis methods. Based on the results of the research that has been carried out, it can be concluded that the NTPI in Bandung Regency as a whole, both processing bloater, shredded fish, and fish balls has an NTPI > 100 which indicates that fishery processors in Bandung Regency are at a prosperous level and prices increase in the base year and 2021 only occurred in processed fish floss and fish balls although they were not large, while in the processed bloater there was no price increase at all from the base year until 2021.

Specific Hygiene Procedures and Practices Assessment: A Cross-Sectional Study in Fresh Fishery Product Retailers of Lisbon’s Traditional Food Markets

This study aimed to assess the compliance of specific hand hygiene and food contact surfaces hygiene in fresh fishery product retailers (FFPR) and its relation to socio-demographic characteristics that might influence the observed procedures and practices. A cross-sectional study was conducted in traditional food markets’ FFPRs (N = 74) using interviews and audits for data collection purposes. Results revealed that women were overrepresented among FFPR managers; most were over 50 years of age and had a long working experience in fish retail activities, despite a low educational level. The majority had attended training courses in food hygiene, safety, and Hazard Analysis and Critical Control Points-based procedures. Both documental assessment and hand hygiene procedures and practices verification revealed a low level of compliance. Many documents supporting hygiene practices were lacking. Several non-conforming requisites were identified related to the handwashing procedure and equipment and to glove wearing practices. A higher level of compliance was obtained in food contact surfaces hygiene procedures and practices verification, with complete hygiene procedures applied and proper cleaning of utensils and chemical products management in several cases. These findings reflect an ambiguous understanding and misconceptions related to hygiene procedures and practices, suggesting the need to improve and update FFPR food handler training regarding basic food hygiene and safety.

Fishery Product Consumption Rate in Bintan Pesisir District, Bintan Regency

Bintan Regency currently consists of 272 large and small islands. The Bintan Pesisir District was formed based on the Bintan Regency Regional Regulation Number 12 of 2007. The preparation of this scientific article was carried out in April 2021 in the Bintan Pesisir District, especially the Kelong, Numbing, Mapur and Air Glubi villages using descriptive analysis based on a literature review using secondary data as a source of information. The consumption rate of fishery products in the Bintan Pesisir District has increased every year. In 2017 the volume of fishery production in the coastal Bintan District produced 7,587.27 tons, in 2018 it was 7,753.88 tons and while in 2019 the Bintan Pesisir District produced 7,884.60 tons

Persepsi Wanita Pesisir terhadap Manfaat Pelatihan Pengolahan Hasil Perikanan dalam Meningkatkan Pendapatan Keluarga

ABSTRAKPeranan wanita di pesisir sebagai isteri nelayan, isteri pembudidaya ikan, dan isteri pengolah ikan diharapkan mampu menggerakkan perekonomian di pesisir dengan mengolah serta memberikan nilai tambah pada hasil produk perikanan. Tujuan penelitian ini adalah mengetahui persepsi wanita pesisir terhadap manfaat pelatihan pengolahan hasil perikanan. Pelatihan pengolahan hasil perikanan dilakukan di Balai Pendidikan dan Pelatihan Perikanan Medan (BPPP Medan). Pengumpulan data melalui survei dan observasi, dengan pemilihan secara sengaja (purposive sampling) terhadap sample yang akan diuji. Lokasi penelitian di Provinsi Aceh, Provinsi Sumatera Utara dan Provinsi Riau/Kepulauan Riau. Populasi penelitian merupakan mantan peserta pelatihan pengolahan hasil perikanan Tahun 2015-2016, sedangkan pemilihan responden dilakukan dengan teknik purposive sampling. Hasil penelitian memperlihatkan bahwa sebanyak 71,2% responden menyatakan bahwa materi pelatihan sangat bermanfaat dan dapat diterapkan dalam usaha pengolahan ikan, sebanyak 69,7% responden sudah memanfaatkan kelembagaan perbankan, sebanyak 78,4% responden memiliki pendapatan di atas rata-rata Upah Minimum Regional (UMR) Provinsi tahun 2017, yaitu; Provinsi Aceh Rp 2.791.000, Provinsi Sumatera Utara Rp 2.152.500, dan Provinsi Riau/Kepulauan Riau Rp 2.825.200. Meningkatnya keterampilan dan pengetahuan wanita pesisir dalam berusaha menunjukkan bahwa keberhasilan kelompok wanita pesisir pasca pelatihan pengolahan hasil perikanan yang dilakukan di BPPP Medan memberikan persepsi yang positip terhadap manfaat pelatihan.ABSTRACTThe role of women on the coast as fishermen's wives, fish cultivators' wives, and fish processing wives is expected to be able to drive the economy on the coast by processing and providing added value to fishery products. The purpose of this study is the perception of women's perceptions of the benefits of fishery product processing management. Fishery product processing training is conducted at the Medan Fisheries Education and Training Center (BPPP Medan). Data collection through and observation, with purposive sampling of the sample to be tested. The research locations were in Aceh Province, North Sumatra Province and Riau / Riau Islands Province. The research population was former participants of fishery product training in 2015-2016, while the selection of respondents was done by using purposive sampling technique. The results of the study were 71.2% of respondents who stated that the training material was very useful and could be applied in the fish processing business, as many as 69.7% of respondents had used banking institutions, as many as 78.4% of respondents who had an income above the average Minimum Wage Provincial Region (UMR) in 2017, namely; Aceh Province Rp 2,791,000, North Sumatra Province Rp 2,152,500, and Riau Province / Riau Islands Rp 2,825,200. The increased skills and knowledge of women who try to show that reports from coastal communities after the fishery product training conducted at BPPP Medan give positive perceptions of the benefits of training.

Effect Fortification of Tuna Fish Bone Flour and Anchovy Powder with Different Concentrations on the Calcium value of Ikan Tuna Kering Kayu Canned

As a province that has a very large sea area, North Maluku must be able to become a leading province in the fishery product sector. The mushrooming of fishery product processing businesses carried out by micro-industries in North Maluku is certainly very good but it must also be followed by the nutritional quality of the products produced. One type of nutrition that can be increased in processed fish is calcium, a material that can be used as a source of calcium is also easily available, such as tuna bone meal and anchovies which have a high enough calcium content. In previous research, it was found that the use of tuna fish bone meal had a high effect on the value of canned tuna with an average of 792.9 mg per 180 grams, the fortification of anchovy flour had an effect on product calcium, which averaged 83.34 mg per 180 grams and without preparation with an average calcium value of 21.6 mg per 180 mg. However, it has not been able to reveal the best and proper fortivication to increase the calcium content of the product, so it is necessary to continue with different concentrations for activation.The research started from the preparation stage, manufacturing of fortivication materials, product manufacturing, calcium testing, microbiological testing and statistical analysis, carried out with five treatments, namely without fortivication or 0% (A0), fortivication of tuna fish bone meal 3% (B1), flour. 6% tuna bones (B2), 3% anchovy flour (C1), 6% anchovy flour (C2).From the results of the study it was found that fortivication using tuna bone meal as much as 6% had a high effect on the increase in calcium content in canned tuna with an average of 7.253 ppm. Whereas fortivication using 3% and 6% anchovy flour had an effect on the increase in product calcium with an average value of 473 ppm and 790 ppm, respectively.

Proximate Composition of Cilok Mackerel Fish Head Flavor Powder

This study aims to determine the proximate composition of cilok mackerel fish head flavor powder. This trial was conducted for two months period at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science for the production of cilok mackerel fish head flavor powder, while the cilok proximate test carried out in the Laboratory Application of Chemical and Integrated Service, of the Science-Based Research Center Building Padjadjaran University. The parameters observed in this research are water content, ash content, fat content, and protein content. Based on the findings it was concluded that cilok mackerel fish head flavor powder has a water content of 48.92%; ash content of 2.02%; fat content of 0.07% and protein content of 0.21% respectively.

Addition of Mackerel Fish Head Flavor Powder to Cilok's Preference Level

This research aims to determine the appropriate level of the addition of mackerel fish head flavor powder to obtain the cilok most preferred by panelists. This research was conducted from September to December 2019 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences Universitas Padjadjaran. The method used is experimental with 4 treatment levels of adding mackerel fish head flavor powder that is 0%, 5%, 6%, and 7% of the amount of tapioca flour and wheat flour used. The parameters observed were the level of preference for appearance, aroma, texture, and taste of cilok. Based on the research results it can be concluded that the most preferred cilok was obtained from the treatment of adding mackerel fish head flavor powder as much as 6%.