MANFISH JOURNAL

Penggunaan Larutan Fermentasi Kulit Pisang Cavendish dan Garam Terhadap Masa Simpan Filet Nila Merah Berdasarkan Jumlah Mikroba pada Penyimpanan Suhu Rendah

2024-10-31T22:37:05+07:00

Filet is a food ingredient that is easily damaged and spoiled, so efforts are needed to extend the shelf life of filet by preserving it using low temperature storage and natural preservatives. This research aims to determine the salt concentration in the cavendish banana peel fermentation solution that is best for the shelf life of tilapia fillets. The method used in this research was experimental with four treatments, namely soaking tilapia filets in a fermented solution of cavendish banana peel with a salt concentration of 0%, 2%, 3% and 4% for 30 minutes, then storing at low temperature (5-10̊C). Observations of fillets treated with 0% salt concentration were carried out on days 1, 3, 6, 7, 8 and 9 of storage, while fillets treated with salt concentrations of 2%, 3% and 4% were carried out on days 1, 4, 7, 8, 9, 10, 11, and 12 of storage. The parameters observed were the number of bacteria (TPC) and the degree of acidity (pH), each carried out in duplicate. The research results showed that tilapia filets with 0%, 2%, 3%, and 4% salt cavendish banana skin fermentation solution had storage limits each of up to 6 days 19 hours, 7 days 2 hours, 8 days 8 hours, and 7 days 22 hours. Cavendish banana peel fermentation solution and the addition of 3% salt concentration is the best treatment with a Total Plate Count (TPC) value of 3.6 x 10⁶ cfu/g and a pH value at the storage limit of 6.0, and can inhibit the growth of spoilage bacteria to the limit. maximum storage 8 days 8 hours.

Kajian Mutu dan Keamanan Pangan Tuna Loin Beku di Salah Satu Unit Pengolahan Ikan Kota Bitung

2024-11-07T11:29:23+07:00

Kota Bitung merupakan salah satu sentra industri perikanan di Indonesia, utamanya produk olahan tuna seperti loin beku, steak, cube, saku, dan lainnya. Berkembangnya industri pengolahan ini membutuhkan perhatian dan pengendalian serius terhadap mutu dan keamanan pangan. Tujuan penelitian yaitu untuk mengetahui kajian mutu dan keamanan pangan produk tuna loin beku. Penelitian ini dilaksanakan bulan April – Mei 2024 bertempat di salah satu Unit Pengolahan Ikan (UPI) Kota Bitung, menggunakan metode deskriptif kualitatif pada pengamatan alur proses termasuk penerapan sanitasi dan hygiene dan pengujian mutu. Hasil penelitian menunjukkan bahwa terdapat 23 alur proses pengolahan tuna loin beku yang disesuaikan dengan SNI 4104:2015 dengan menerapkan program keamanan pangan melalui penerapan GMP dan SSOP. Penanganan secara cepat, cermat, dan saniter dalam menjaga rantai dingin dilakukan di setiap alur proses. Suhu pusat produk selalu dipastikan berada di bawah 4,4⁰ C guna mencegah pertumbuhan mikroba. Hasil uji organoleptik pada bahan baku dan produk akhir telah memenuhi persyaratan yaitu 8 untuk bahan baku dan 9 untuk produk akhir. Cemaran mikroba pada bahan dan produk akhir telah memenuhi SNI 4104:2015. Histamin pada produk akhir sebesar 1,52 ppm masih berada pada batas aman, serta penerapan suhu produk, ruangan, dan media air telah sesuai standar. Rendemen yang dihasilkan pada saat loinning, skinning, dan final trimming yaitu 80,37%, 67,77%, dan 56,77%. UPI telah menerapkan pengendalian mutu sehingga produk tuna loin beku terjamin keamanan pangannya.

Efisiensi Probiotik Mina Pro dan Suplementasi Vitamin C Dalam Pakan Komersil Untuk Budidaya Intensif Ikan Lele (Clarias gariepinus) Fase Pendederan IV

2024-11-13T13:05:09+07:00

Catfish is a popular and widely consumed fishery commodity in Indonesia, offering promising prospects in terms of demand and selling price. The purpose of this study was to determine how efficient the use of Mina Pro probiotics and vitamin C supplementation in feed in intensive cultivation of catfish. This research was conducted at the Aquaculture Laboratory Building 4 Faculty of Fisheries and Marine Science, Padjadjaran University, this research began in May to July 2024. The experimental design used the complete randomized design (CRD) method with 4 treatments (A: no added probiotics Mina Pro and vitamin C); (B: 6 ml/kg probiotics and 3 grams/kg vitamin C feed); (C: 8 ml/kg probiotics and 3 grams/kg vitamin C feed); (D: 10 ml/kg probiotics and 3 grams/kg vitamin C feed) and replicated four times. Parameters observed in this study were fish growth rate (length and weight), specific growth rate (SGR), daily growth rate, feed conversion ratio (FCR),survival rate, and water quality. Data analysis using analysis of variance (ANOVA) using the F test with a confidence level of 95%, if there is a significant difference between the treatments carried out then a further test is carried out, namely the Duncan test with a real test level of 5%. The results showed that treatment B showed the best results which had an average absolute length gain of 5.93 cm, then an average absolute weight gain of 15.54 grams, for specific growth rate (SGR) with a percentage of 3.01%, daily growth rate of 0.23 gr/day, then feed conversion ratio (FCR) of 0.127 ± 0.007, and survival rate with a percentage of 82%.

The Effect of Honey from Different Types of Bees on the Masculinization of Betta Fish (Betta sp.)

2024-11-13T12:47:06+07:00

Betta fish (Betta sp.) is an ornamental fish that is in great demand by ornamental fish lovers. The characteristics and features of male Betta fish have a higher economic value than female Betta fish. One way to increase the number of male Betta fish to meet market demand is by masculinization. Fish masculinization strategies can be carried out by administering synthetic androgen hormones in the form of 17α-methyltestosterone (MT). Masculinization of fish using MT shows success in fish in increasing the number of male individuals compared to without hormone administration. The use of the synthetic hormone 17α-methyltestosterone has been prohibited in aquaculture activities because it is difficult to degrade naturally and has the potential to pollute the environment. Several other ingredients that can be used as alternatives to replace synthetic hormones are honey. This research uses honey from different types of bees with the aim of getting the best results for the percentage of male Betta fish in masculinization efforts. CRD research method (Completely Randomized Design) with 3 treatments and 4 replications. The treatments applied were T1 (Apis cerana), T2 (Apis mellifera), T3 (Trigona sp.). The best treatment was T3 (Trigona sp.) which had an effect and was very significantly different with a male percentage of 82,63 % followed by T2 (Apis mellifera) which had an effect and was not significantly different with a male percentage of 71,06 %, and T1 (Apis cerana) had an effect. and not significantly different from the male percentage of 64,45 %.

Pengamatan Teknik Pengoperasian Alat Tangkap Rawai Tuna (Tuna Long Line) di KM.Mutiara 26 Perairan Samudera Hindia

2024-11-17T01:46:57+07:00

The tuna longline is a commonly used fishing gear among fishermen, especially in Benoa, Bali, for capturing large pelagic fish, primarily tuna, in offshore waters over an extended period. This study aims to identify the techniques for operating tuna longlines and to observe the handling process of the catch on the KM Mutiara 26 vessel. The research employs a qualitative descriptive analysis method. Findings indicate that the longline operation on KM Mutiara 26 involves preparatory steps followed by three operational phases: setting, soak time, and hauling. The fishing operations were conducted in the Indian Ocean at coordinates 30° – 32° South Latitude and 103° East Longitude. KM Mutiara 26 is a 122 GT fiberglass vessel powered by a 671 KW Cummins engine and equipped with 11 refrigerated holds. The vessel operates on a two-month cycle. The main catch species was southern bluefin tuna (Thunnus maccoyii), with a total of 242 fish, while the lowest catch was albacore (Thunnus alalunga), with 24 fish. Fish handling involved a four-step process, and storage of the catch was carried out using a freezing method.