MANFISH JOURNAL 2024-04-02T06:07:12+07:00 Risko, S.Si., M.Si Open Journal Systems Surimi Modifikasi pH Pencucian Daging Ikan Tongkol (Euthynnus sp) Terhadap Karakteristik Surimi Yang Dihasilkan 2024-03-31T21:56:55+07:00 Untung Trimo Laksono Endo Pebri Dani Putra Rr. Puji Hastuti Kusumawati Leni Lasmi Sitta Indah Kartini <p>The use of fish high in sarcoplasm such as tongkol (<em>Euthynnus</em> sp) as raw material for surimi requires a washing process to increase the yield and level of gel strength. Modifying the pH of washing surimi to be more alkaline is an effective method for increasing protein yield in the surimi processing. The aim of this research is to obtain the optimal surimi protein yield and determine the characteristics of the resulting gel. The research results showed that the optimum pH for washing tongkol surimi was pH 8 with 2 times washing (p&gt;01). The proximate values ​​of tongkol are 76.58% water, 18.23% protein, 2.34% fat, 1.22% ash and 1.63% carbohydrates (By different). The proportion of sarcoplasmic protein and myofibrils in tongkol meat is 49.0% and 45.90%. The highest yield was obtained when modifying the water pH to 8 and twice washing time is about 64.75%. The texture characteristics of the kamaboko surimi profile analyzer were modified with washing water pH 8 and twice washing time, hardness 300 g, gumminess 202.90 g and chewiness 98.97 mJ. The water holding capacity (WHC) of kamaboko surimi tongkol is 53.50%.</p> 2024-03-31T21:56:55+07:00 ##submission.copyrightStatement## Formulasi dan Pengolahan Roti Isi Daging Ikan Tongkol (Euthynnus affinis) Sebagai Rintisan Produk Oleh-Oleh Khas 2024-04-01T14:28:03+07:00 Teguh Setyo Nugroho Untung Trimo Laksono Aloysius Masi <p><span lang="EN-US">The development of the city of Pontianak has become a special attraction for residents and tourists to visit. This condition is certainly an opportunity for the development of various food/culinary businesses that can become souvenirs or souvenirs such as Tongkol Fish Meat (Euthynnus affinis) Stuffed Bread. The objectives of this research include: 1) to obtain the formulation and processing method for tuna fish meat sandwiches; 2) measure the level of panelists' liking (hedonic test) for taste, appearance, color, aroma and texture; 3) analysis of the costs and prices of tuna fish sandwiches. This research is a design experimental research using the kitchen project experimental method. The reference/reference for the recipe formulation and processing method for tuna fish meat sandwiches follows formulation A Umasugi (2020) and formulation B Endeus (2023). Based on the experimental results, the average level of preference for formulation B was 6.74 and was better than formulation A whose value was 6.58. The experimental results of formulation B which had been improved/modified showed better results, namely 7.51. Improvements/modifications to formula B are considered to have provided the expected results. The investment cost for producing cob-filled bread, assuming a production capacity of 160 boxes per day (per box containing 8 pieces of bread @ 35 grams), with a total of 2 employees, is Rp. 34,042,149,-. Production costs with a production capacity of 4,000 boxes per month (25 working days) are IDR 62,075,697, = which consists of fixed costs IDR. 7,596,097,- and variable costs Rp. 54,479,600,-. If the profit assumption is 10% of production costs, then the monthly profit is IDR 6,207,570.-..</span></p> 2024-04-01T14:28:03+07:00 ##submission.copyrightStatement## Oceanographic Characteristics and Fishing Season of Mackerel (Rastrellinger sp.) in the Natuna Sea 2024-04-02T06:07:12+07:00 Apriansyah Apriansyah Pratita Budi Utami <p><span lang="IN">The improvement of Indian mackerel fishing activities in the Natuna Sea can be accomplished by providing information about water characteristics to analyze the optimal fishing timing. This study aimed to investigate the water characteristics that affect Indian mackerel fisheries using data from CROCO model (sea surface temperature and salinity) and Indian mackerel (Rastrellinger sp.) landing data at the Pemangkat Nusantara Fishing Port.&nbsp; The results showed that the peak of the Indian mackerel fishing season occurred from southwest to northeast. During this period, the waters of the Natuna Sea were characterized by warm temperatures (greater than 29 °C) and low salinity (less than 33 PSU). During this period, the relatively stable and less extreme water conditions in the Natuna Sea were associated with the high abundance of mackerel in these waters.</span></p> 2024-04-02T06:01:06+07:00 ##submission.copyrightStatement##