PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

PERBANDINGAN KOMPOSISI KIMIA PERISA TULANG IKAN TUNA (Thunnus albacares) DAN KULIT UDANG ( Litopenaeus vannamei)

Utilization of the waste of processed fisheries product is obtain a product with a good chemical properties and also zero waste product. flavoring is a product can be obtain from utilization of processedfisheries waste. This study purposed to produce natural flavoring by using tuna bone and shrimp shells. This research used 3 treatments ratio of broth and maltodextrin and was performed and chemicalanalysis involve moisture, ash, protein and fat were carried out. The results showed that the best flavoring product obtained from the ratio of broth and maltodextrin 100 ml : 100 mg (A1), both for tunabone and shrimp shells.

LAJU PERTUMBUHAN, KELANGSUNGAN HIDUP DAN KOMPOSISI KIMIA IKAN NILA (Oreochromis niloticus) HASIL REKAYASA DARI AIR TAWAR KE AIR LAUT

Tilapia (Oreochromis niloticus) is one of the most popular fish species and has high economic value. Increased demand for this type of fish must be matched by cultivation efforts. Limited land for cultivation ponds, so it is necessary to look for alternatives, one of which is cultivation in seawater floating marine cages. This study aims to determine the manipulation process of freshwater tilapia into seawater, the rate of growth and survival, and analysis of its chemical composition. The research used was an experimental method. The results of measuring water quality including salinity increased by 3 ppt per day, temperatures ranged from 27-30 OC, DO was between 7.0-7.5 mg/L, pH between 7,2-7,6. The absolute weight and length were 408.5 g and 26 cm, respectively, the growth rate was 2.27%, and the survival rate was 85-90%. The chemical composition values ​​include moisture content of 71.59%, ash 1.54%, fat 4.74%, 21.3% protein, and 0.83% carbohydrates. The results showed that freshwater tilapia can be manipulated to live in seawater and have a good growth and survival rate and have a high chemical composition, especially protein and fat.

MUTU IKAN KUWE (Gnathanodon speciosus) SEGAR YANG DIBERI PERLAKUAN CAIRAN NIRA AREN (Arenga pinnata) HASIL FERMENTASI SELAMA PENYIMPANAN

The application of acids in food processing has an important role due to its antimicrobial activities. Likewise, acid derivation of palm nera has been widely used by the community in handling fish to maintain its freshness, however the research concerning its effect on fish has not been conducted yet. This study aims to analyze the application of palm nera (Arenga pinnata) in maintaining the quality of fresh Gnathanodon speciosus during storage. The results of the analysis of variance showed that the treatment of fermented palm nera (A) had a significant effect on the TMA value, and had a very significant effect on the pH value, while the treatment of storage time (B) had a very significant effect on the TMA and pH values. The interaction of treatment A and B has a very significant effect on the pH value. The results of the Friedman test showed that the interaction of treatment A and B had a very significant effect on the odor, texture and appearance of fresh fish. The conclusion is the fresh fish treated by fermented palm nera and stored during 9 days obtained the best quality based on objective (TPC, TMA, pH) and subjective parameters.

KANDUNGAN MIOGLOBIN IKAN TUNA (Thunnus albacares) DENGAN PEMAKAIAN KARBON MONOKSIDA DAN FILTER SMOKE SELAMA PENYIMPANAN BEKU

A part of fish flesh denaturation was caused by the formation of metmyoglobin, which resulted brownish color. Carbon monoxide (CO) and filtered smoke (FS) will react myoglobine to establish carboximyoglobine the stable form of red figment of tuna flesh. The purpose of this study was to determine the myoglobin changes of tuna flesh by treated CO and FS during frozen storage. The research method was an experimental where the tuna (Thunnus albacores) loin was sprayed by CO and FS, then kept at frozen storage during 4 weeks. Observations carried out at 0, 1, 2, 3 and 4 weeks. The surveillance parameters were: myoglobin content, color and protein profile of tuna loin. The result showed the myoglobin content of tuna loin during storage at 0, 1,2, 3, and 4 week were 31.34 mg%, 29.05 mg%, 31.25 mg%, 36.28mg% and 41.01 mg% respectively, while FS were 18.42 mg%, 20.82 mg%, 24.32 mg%, 34.72 mg% and 52.48mg% respectively. According to the color analysis of tuna loin treated by CO and FS, it indicated that the brightness value L* of the tuna loin treated by CO during storage at 0, 1, 2, 3, and 4 week were 26.33; 43.67; 36; 24.33; and 20.33 resvectively and treated by FS there were 30; 42; 37; 27, 25,and 67 resvectively. The red color based on a * and b * values calculated by oHue, of the tuna loin treated by CO during storage at 0, 1, 2, 3, and 4 week were 47.26; 55.41; 54.42; 46.52; and 42.09 respectively and the tuna loin treated by FS were 50.57; 55.82; 55.61; 50,81 and 40,47 respectively. It concluded that both tuna loin treated by CO and FS classified as red color. Profile of tuna loin protein treated by CO and FS obtained 2 bands indicated by molecular weights of 100.92 kD and 52.05 kD.The myoglobin content of tuna treaded by CO and FS during storage increased so it categorized as a good quality.