ABSTRAKPenelitian ini bertujuan untuk mengevaluasi mutu tuna loin segar untuk sashimi yang diolah di atas perahu oleh nelayan skala kecil di kota Ambon. Pengamatan dilakukan terhadap mutu tuna loin segar saat didaratkan, dikemas dan ketika tiba di tempat pengiriman, yang meliputi suhu pusat, pH, TVB, Angka Lempeng Total (ALT), serta sifat sensorinya. Pengamatan juga dilakukan terhadap kondisi sanitasi, sarana dan prasarana yang digunakan dengan menggunakan metode swab terhadap cemaran mikroba yang meliputi ALT, E. coli dan Salmonella. Pada tahap akhir dilakukan evaluasi implementasi Good Manufacturing Practice (GMP) dengan menilai sarana dan prasarana berdasarkan persyaratan teknik dalam KEPMEN No. 52A/KEPMEN/ 2013. Hasil penelitian menunjukkan suhu pusat loin berkisar antara 10, 58 -16,53 o C, jauh di atas suhu untuk tuna sashimi yaitu maksimal 4,4 o C. Kandungan TVB tuna loin yang didaratkan berkisar antara 13,6-14,04 mgN%, yang mengindikasikan bahwa tuna loin tergolong segar. Secara sensori, panelis mengidentifikasi adanya lapisan pelangi tipis pada permukaan loin segar yang menunjukkan ikan mengalami stres sebelum dimatikan. Pengiriman loin segar keluar kota Ambon berpengaruh terhadap penurunan mutu sensori serta peningkatan jumlah ALT. Tuna loin yang didaratkan di pos pendaratan terlebih dahulu menyebabkan terjadinya penurunan nilai sensori dan peningkatan jumlah ALT yang lebih cepat, namun demikian tuna loin masih tetap tergolong segar ketika sampai di tempat pengiriman. Hasil swab pada kapal, miniplant dan es yang digunakan menunjukkan jumlah bakteri berkisar antara 10 5 -10 6 koloni/g, mengindikasikan kondisi sanitasi yang kurang terjaga. Hasil evaluasi terhadap implementasi GMP pada miniplant yang digunakan menunjukkan hanya 59% kriteria memenuhi persyaratan yang ditetapkan.

Research on processing of crispy baby tilapia (Oreochromis niloticus) was conducted to obtain type and proportion of flour on this product with central composite design method. This research used 6 types of flour, namely wheat flour, rice flour, potato flour, tapioca flour, corn flour and baking powder. Baby tilapia used for this research were 30-40 day old, 2-3 cm long. Parameters observed were sensory (appearance, odor, taste, texture, overall acceptance) and crispness for the physical parameter. The results showed that only two out of six variables gave big effect on the tested response i.e potato and rice flour. Those two variables were then optimized with central composite design method to obtain the best product. The optimization process demonstrated that the optimum amount of potato and rice flour were 58-60 g (22.16-22.92%) and 40-60 g (15.28-22.92%), respectively.

Seasonal losses have challenged capture fishery. Chellenges include difficulty market players to maintain production, and consumers to secure quality fish supply. This paper aims to confirm problems of seasonal fish loss and shows how this links to management. The study, conducted in 2016, followed a case study approach, carried out in seven locations: Palabuhanratu, Blanakan, Probolinggo, Sendangbiru, Pekalongan, Cilacap, and Pati. Interviews were done with fishers, fresh and processed fish traders, processors, consumers, each represented by ten respondents per location. Results show that respondents face problems of seasonal variation and respond with available options. Responses are constrained mainly by financial, facility, and technological factors. I is recommended then that problems and factors be addressed through a harvest control rule schemes. Within these schemes, the rule is described as aiming at (i) imposing harvest levels within the range sufficient to sustain stocks, (ii) avoiding fish deterioration in peak seasons, and (iii) allowing for manageable peak season oversupply to be stored in preparation for low seasons. Complementing to this rule, government interventions are necessary and this can be implemented in concrete actions such as strengthening capital to withstand fluctuations in income, introducing artificial intelligence systems to help market players make decisions.