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The purpose of this study was to evaluate the effect of high protein-low energy and low protein-high energy diet on carcass quality of raw and smoked river catfish fillets. Two diets containing high protein-low energy (40 % protein, 2.75 kcal g–1 energy, diet A) and low protein-high energy (34 % protein, 3.00 kcal·g-1 energy, diet B) which produced the best growth in our previous feeding trial were fed to river catfish. The fish, 40.14 g to 42.64 g in weight were stocked in commercial fish cage at dencity of 50 fish per m3and fed the experimental diets for 90 d. At the end of the experiment, all fish was weighed for weight gain, 20 fish were evaluated for carcass quality and other 20 fish were filleted and hot smoked. Smoked fillets were assessed for smoking yield, proximate composition, sensory quality and overall acceptability. Edible flesh, dressing percentage and flesh water holding capacity  of the fresh raw were higher for the fish fed diet A; but carcass waste was higher for the fish fed diet B. Protein composition was higher for the fish fed diet A; however, fat composition was higher for the fish fed diet B. In terms of smoking yield and overall acceptability of smoked fish, there was no difference between smoked fillets prepared from the fish fed the two diets, while appearance and texture were higher for the smoked fillets prepared from fish fed diet A; and odor as well as flavor were higher for smoked fillets prepared from fish fed diet B.

Composite flour is a mixture of fish flour and sago flour to increase nutrition in food products. This study aims to increase the nutritional value of food products with sago flour as raw material. Composite flour from fish and sago flour were 0%, 2%, 4%, 6%, 8%, and 10% Biang fish to the amount of sago flour. The results of the research on fish flour Ilisha elongata showed a yellowish-white color with a whiteness degree of 75.8%. Fish flour has a yield of 28.9% with a fineness level on a 100-mesh sieve. The results show the characteristics of the composite flour of Biang fish and sago, respectively, the color of the flour was white-gray to cream color; having nutritional characteristics, respectively, the moisture content is 9.62%; 9.57%; 9.55%; 9.42%; 9.26%, and 9.20%. The protein content was 0.25%; 3.58%; 4.09%; 4.99%; 5.98%, and 6.39%. The fat content was 0.41%, 0.24%, 0.29%; 0.37%; 0.40%; 0.42%. The ash contained 0.27%, 0.34%, 0.50%, 0.57%, 0.69%, and 0.76%. The carbohydrates were 89.45%; 86.27%; 85.57%; 84.65%; 83.67%, and 83.23%. The calcium content was 1130 mg/kg; 1901 mg/kg; 2687 mg/kg; 2770 mg/kg; 2827 mg/kg and 2869 mg/kg. The addition of fish flour can increase the nutritional value of composite flour made from sago flour and has the potential to develop nutritious food products.

Chlorella sp. is a type of micro-sized green algae obtained in fresh or marine waters. However, many factors need to evaluate the growth of Chlorella sp. mainly the culture conditions. This study aimed to evaluate the culture conditions in optimizing the growth of Chlorella sp. newly isolated from Bagansiapiapi marine waters. The experiment was carried out at temperature ±25°C, light intensity 2300 Lux using TL-D lamp (36 W). There were six treatments as culture conditions for the cultivation of Chlorella sp.:1). Bean Sprouts (Vigna radiata) Extract Media (BSEM) with light continuously, 2. BSEM with a Photoperiod light:dark (10:14h), 3. Tofu waste media with light continuously, 4. Tofu waste media with a photoperiod light:dark (10: 14h), 5. Fish pellet solutions media (25%), 6. Fish pellet solutions media (50%). The parameter observed was the growth, cell density and the specific growth rate of Chlorella sp. every 2 days for 14 days of cultivation. Based on the results shown that the marine Chlorella sp. from Bagansiapiapi waters could be adapted to all treatments. Nevertheless, the use of BSEM light continuously obtained the highest cell density (27.75 x 105 cell/ml) on 12 days and continues to increase until 14 days, while the other treatments had decreased. Furthermore, the Chlorella sp. obtained the specific growth rate was 0.42. Therefore, the marine Chlorella sp. from Bagansiapiapi could be cultivated in BSEM light continuously for further development as a functional food or bioactive source in pharmaceutical products.

Pandemic in the form of Covid-19 is a new type of disease caused by SARS-CoV-2 virus or Corona virus which can cause health problems in the form of respiratory system disorders, starting from mild symptoms such as flu, to lung infections, such as pneumonia. To maintain body immunity against Covid 19, nutritious food ingredients in the form of catfish are needed. Catfish is a type of fish that has a high economic value, where apart from being easy to cultivate, this fish also contains very high nutrients, namely 17.63% protein, 1.07% ash, 2.23% fat (DW), 12.14%, fat (WW), moisture content 81.57%, 47.15% saturated fatty acids, MUFA 40.41%, PUFA 12.45%. Therefore, it is very good for consumption during a pandemic. However, not everyone likes to consume catfish fresh, so it is processed in the form of catfish noodles. To increase consumer preference for catfish noodles, natural dyes from spinach and carrots are added which will give green and orange colors and attract consumers, so that ultimately nutrient-rich noodles are produced. This activity was carried out with 10 participants by implementing health protocols that aim to provide insight and practical knowledge to community groups in Rumbai Bukit Village, Rumbai District about fish noodle processing techniques so that they can increase family income, especially during the pandemic. The enthusiasm of the participants was very high so that the activity went smoothly. From the post-test results, it was found that 100% of the participants had understood the diversification techniques of fishery product processing.