This study aimed to utilize the fish bone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as a high calcium of bone flour and determine the quality characteristics of fish bone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

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.

Fakultas Perikanan dan Kelautan  UNRI  yang mewadahi bidang perikanan baik hulu maupun hilir berusaha menyelesaikan masalah pengangguran yang berasal dari kampus khususnya dibidang perikanan. Melalui program pengabdian masyarakat pada skim kewirausahan yang melibatkan para dosen berkolaborasi dengan lembaga Pusat Inkubator Bisnis UNRI melaksanakan  kegiatan  pelatihan pengembangan kuliner berbasis ikan. Peserta   20 orang yaitu mahasisa dan alumni yang merintis uasaha pengolahan ikan. Tujuan pelatihan untuk memberikan pengetahuan kewirausahaan, mendorong tumbuhnya motivasi berwirausaha, meningkatkan pemahaman manajemen (organisasi, produksi, keuangan, dan pemasaran) .Metode pelaksanaan mengacu pada Participatory Action Learning System (PALS).Dari hasil kegiatan  pelatihan   didapatkan respon positif dan keiginnan para peserta untuk berwira usaha. Pelatihan memberikan motifasi bagi para peserta untuk berkarya  sebagai wirausahawan dan membuka peluang kerja untuk berkerja sama dengan UKM lainnya .Produk-produk kuliner yang diasilkan adalah rendangg ikan, bakso ikan, makarobi ikan abon ikan dan nugget .Poduk-produk ini sangant mungkin untuk dijadikan peluang usaha  bagi wirausaha baru.

<p>This research aimed to establish innovation on street food (instant porridge and cookies)<br />from Patin Fish Protein Concentrate fortified by blending red palm oil and encaptulated patin<br />fish’s oil. The Encaptulation was conducted by blending of red palm oil and patin fish’s oil using<br />spray dryer. The blending was consisted of three combinations namely 50 : 50 (A1), 40 : 60 (A2)<br />and 60 : 40 (A3) for ratio between red palm oil and patin fish’s oil. The best combination’s results<br />was fortified into street food (instant porridge and cookies). The blending was tested by measure<br />yield, fat and fatty acid profile. Moreover, organoleptics and proximate tests were carrie out for the<br />best treatment of blending in instant porridge and cookies. The results show that encaptulated<br />yield reached 55 % that rise from A1 treatment as the best treatment with fat content of 17.26%.<br />Profile of unsaturated fatty acid especially fatty acid omega 9 from blending fish oil and palm oil<br />was 59.29%. The number of fatty acid omega 9 was higher than saturated fatty acid which was<br />18.56%. Furthermore, based on organoleptic tests of instant porridge and cookies using under five<br />year children respondents, it was proven that 93% of children was like the products. Proximate </p><p>analysis of instant porridge revealed that protein content was 11.04 %, water content was 5.03%,<br />fat content was 1.92 % and ash was 0.64 %. However, proximate analysis showed that cookies<br />owned protein of 9.11%, fat of 17.03% , water content was 3.93% and ash of 1.38%.<br />Keywords : Encaptulated fish, street food, patin fish protein concentrate, palm oil</p>

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.