No abstract

Penanganan ikan segar merupakan bagian penting dari rantai pasokan industri perikanan. Penelitian ini bertujuan untuk menganalisis penanganan dan penyimpanan ikan cakalang. Penelitian ini difokuskan pada kegiatan penangkapan pole and line untuk ikan cakalang di perairan Seram. Penelitian ini menggunakan teknik observasi lapangan dan uji organoleptik. Proses penanganan ikan di kapal menggunakan es balok dan air laut yang didinginkan terdiri atas penyortiran, pencucian, dan penirisan namun belum optimal. Fasilitas dan infrastruktur untuk penanganan ikan di pusat pendaratan juga tidak memadai, tidak ada tempat untuk melakukan beberapa pekerjaan yaitu penyortiran, pencucian, dan penirisan. Nilai organoleptik menurun dari 9,00 pada 0 jam menjadi 8,68 pada 12 jam, ketika ikan tiba di pusat pendaratan ikan. Peningkatan penanganan cakalang di kapal dan di pusat pendaratan ikan diperlukan untuk menjaga kualitas ikan dan mencegah kerusakan ikan

<p>Water conditions affected by natural and anthropogenic parameters such as sedimentation and solid waste disposal can influence the growth and distribution of macro algae. Sustainable management efforts can reduce damage on the Gulf coast of Ambon due to human activities and land clearing. This study was conducted in October 2008 using the transect method with 3 replicates in five locations i.e., Tantui, Air Salobar, Hative Besar, Halong, and Lateri. The interior and exterior waters of Ambon Bay contained different habitat conditions due to  sedimentation processes. The purpose of this study was to determine the distribution and diversity of macro algae communities in the Ambon Bay. The results found 21 species of macro- algae consisting of 10 species of Rhodhophyceae, 6 species of Chlorophyceae, and 5 species of Phaeophyceae. The highest density value of seaweed in Tantui was 389.0 g/m² of Chlorophyceae of Halimeda genus. In Air Salobar and Halong, the highest density value was Rhodophyceae of Gracilaria genus of 172.0 g/m² and 155.0 g/m², respectively. For the other genus in the Tantui and Lateri regions were dominated by Ulva at 92.10 gr/m2 and Padina of 20.0 gr/m2, respectively. The highest dominance of macro algae in the Hative Besar was found Chlorophyceae of Halimeda genus of 2.93 %, in the Air Salobar of Phaeophyceae of Turbinaria genus of 1.43 %. The difference values in density and the dominance of macro algae indicated an influence of habitat and environment due to seasons, sediment, and solid waste disposal to the diversity of macro algae.</p> <p>Keywords: Diversity, macro algae, Ambon Bay.</p>

Pengasapan ikan merupakan salah satu metode pengolahan guna memperpanjang masa simpan produk. Salah satu cara pengolahan untuk mengatasi terjadinya penurunan mutu ikan nila yaitu melalui proses pengasapan dingin. Pengasapan dingin memiliki daya tahan yang lebih lama dibandingkan ikan yang diasapi dengan pengasapan panas. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengasapan terhadap kualitas ikan nila asap dengan menggunakan metode pengasapan dingin. Interaksi perlakuan suhu dan lama pengasapan pada proses pengasapan memengaruhi karakteristik kadar air, lemak, dan garam ikan nila asap. Ikan nila asap yang dihasilkan dengan kombinasi perlakuan suhu dan lama pengasapan memiliki kadar air sebesar 12,73-20,46%; lemak dengan rata-rata antara 16,48-27,17%; dan garam sebesar 3,30-4,68%. Perlakuan suhu 50-55oC selama 48 jam memberikan nilai kadar air yang lebih rendah sebesar 12,73%. Hasil penelitian ini menunjukkan bahwa perbedaan suhu dan lama pengasapan berpengaruh terhadap kadar air, lemak, dan garam ikan nila asap.

Fish is an animal food with a high protein source that has many health benefits. On the other hand, sago has high carbohydrates so it has the opportunity as a substitute food ingredient, but it has low protein. To overcome this, an enrichment of protein by adding fish protein. The research aims to determine the effect of adding anchovies fish meal in improving the quality of noodles made from sago. Sago noodle quality was evaluated through nutritional composition analysis and sensory properties. Protein content (1.31-4.06%) of anchovies fish meal-added noodle samples was very high, so that it had a significantly different effect than the control (p<0.05). Ash and calcium content showed the highest value in the 7% anchovies fish meal noodle which is 3.58% and 670.39 mg, respectively. The sensory properties quality of aroma noodles was 4.50, and taste 4.30.