This research aims to determine  preference level for catfish (Clarias gariepinus) spiced with differences technique in organic Aquaculture and non-organic Aquaculture as well as differences in fish size. This research treatment used the method of aquaculture and difference in the size of fish. Aquaculture method (A) namely A1= Conventional and A2= Organic while the second treatment was the difference in the weight of fish (B) namely B1= 100 g, B2= 200 g and B3= 300 g. The spiced catfish was cooked by way of deep-fried Further sensory testing.  The method used in this research was the method of experimentation and statistical analysis used  the Friedman Conover test.  The results indicated that fish had the best texture, aroma and taste in the A2B1 treatment.

Feeding pattern of wild snakehead fish (Channa striata) which includes shrimp and small crustaceans makes it is intestine a good source of chitinase and chitosanase enzymes. This study aimed to isolate chitosanase producing bacteria from snakehead fish intestine, to select isolate with highest chitosanolytic activity, to produce chitosanase using the selected isolate and partially characterize the resulting enzyme. I2 isolate exhibited the highest chitosanolytic index with the value of 1.5 and produced enzyme with an activity of 0.00331 U/mL after 72 hours incubation. The ultimate bacterial density was at the 24th hour with a turbidity value of 0.5315. The enzyme activity was optimum at pH 6, with a value of 0.00816 U/mL, while the optimum temperature was 70°C with the enzyme activity of 0.00785 U/mL. Genetic identification of I2 isolate using 16S rRNA showed that the isolate has a high similarity to Bacillus cereus strain BFE 5400.