MANFISH JOURNAL Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak en-US MANFISH JOURNAL 2721-2815 Surimi Modifikasi pH Pencucian Daging Ikan Tongkol (Euthynnus sp) Terhadap Karakteristik Surimi Yang Dihasilkan <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> Untung Trimo Laksono Endo Pebri Dani Putra Rr. Puji Hastuti Kusumawati Leni Lasmi Sitta Indah Kartini ##submission.copyrightStatement## 2024-03-31 2024-03-31 5 1 1 9 10.31573/manfish.v5i1.639 Formulasi dan Pengolahan Roti Isi Daging Ikan Tongkol (Euthynnus affinis) Sebagai Rintisan Produk Oleh-Oleh Khas <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> Teguh Setyo Nugroho Untung Trimo Laksono Aloysius Masi ##submission.copyrightStatement## 2024-04-01 2024-04-01 5 1 10 21 10.31573/manfish.v5i1.719 Oceanographic Characteristics and Fishing Season of Mackerel (Rastrellinger sp.) in the Natuna Sea <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> Apriansyah Apriansyah Pratita Budi Utami ##submission.copyrightStatement## 2024-04-02 2024-04-02 5 1 22 31 10.31573/manfish.v5i1.704 Karakteristik Gelombang Laut di Perairan Pantai Samudera Indah Kabupaten Bengkayang Kalimantan Barat <p><span lang="EN-US">Ocean coastal waters are coastal areas that have an important role economically and environmentally, with activities such as fisheries, tourism, and sea transportation. These waters often experience sea wave phenomena&nbsp;which&nbsp;have an impact on&nbsp;human activities, coastal infrastructure, and marine ecosystems. This research aims to determine the characteristics of sea waves in the coastal waters of Samudera Indah, Bengkayang Regency, West Kalimantan. The data used in this study on the characteristics of ocean waves are primary data and secondary data. The data is wind data for&nbsp;10&nbsp;years (2012 – 2022)&nbsp;which&nbsp;comes&nbsp;from data from the European Center for Medium-Range Weather Forecasts (ECMWF). Forecasting and determining the characteristics of sea waves&nbsp;is carried out&nbsp;using the Sverdrup Munk Bretschneider (SMB) method&nbsp;which&nbsp;is&nbsp;obtained&nbsp;from wind data.&nbsp;Based on analysis of wind data from 2012 to 2022, the height and period of significant sea waves in the west season are generally greater than in other seasons, namely 0.37 meters and 2.74 seconds. On the other hand, the average height and period of significant sea waves in transition season I are lower compared to the west season, east season and transition season II.</span></p> Riza Adriat Muhardi Muhardi Risko Risko Muhammad Farhan Ramat ##submission.copyrightStatement## 2024-05-17 2024-05-17 5 1 32 37 10.31573/manfish.v5i1.725 Komposisi Probiotik Yang Berbeda Pada Media Green Water System (GWS) Untuk Peningkatan Kelangsungan Hidup dan Pertumbuhan Benih Ikan Lele(Clarias sp.) <p><span lang="EN-US">New technology in catfish farming is starting to&nbsp;</span><span data-preserver-spaces="true">be used</span><span data-preserver-spaces="true">, one of which is the use of probiotics in GWS (Green Water System) fish farming.&nbsp;</span><span data-preserver-spaces="true">This research aims to&nbsp;</span><span data-preserver-spaces="true">provide information to fish farmers regarding the appropriate and</span><span data-preserver-spaces="true">&nbsp;appropriate use of probiotics in cultivating catfish (Clarias sp.) using the Green Water System (GWS) method.</span><span data-preserver-spaces="true">&nbsp;</span><span data-preserver-spaces="true">The design used was three treatments and three replications, namely 1) treatment of bacterial yeast composition, lactic acid and probiotics, basillus subillis, basillus megaterium, basillus polimyxa; 2) probiotic treatment of fish salt, molasses, dolomite lime, and probiotic lactobacillus casei, saccharomyces cerevisiae; and 3) probiotic treatment of dolomite lime, probiotic saccharomyces cerevisiae, lactobacillus acidophilus, bacillus subtilis.</span><span data-preserver-spaces="true">&nbsp;The research results showed that&nbsp;</span><span data-preserver-spaces="true">the addition of</span><span data-preserver-spaces="true">&nbsp;probiotics in composition 1 was the best formulation in the green water system water media for fish survival rate, namely 91.41%, daily weight growth, namely 0.91 grams per day, and feed conversion ratio value, namely 1.18. The results of measuring water quality parameters obtained from treatment 1 provided high growth of plankton and bacteria in the GWS water media.&nbsp;</span><span data-preserver-spaces="true">In general,</span><span data-preserver-spaces="true">&nbsp;the water quality parameters in the three treatments showed an optimum range for DO parameters of 5.5 - 6 ppm, temperature 28 - 28.6 0C, and pH 6.5.</span></p> Suparmin Suparmin M. Idham Shilmana Ridwan Salim ##submission.copyrightStatement## 2024-05-17 2024-05-17 5 1 38 42 10.31573/manfish.v5i1.649