Ikan kerapu merupakan komoditas penting sebagai komoditas unggulan ekspor non migas Indonesia. Indonesia merupakan eksportir kerapu terbesar dunia, terutama ekspor kerapu hidup. Penelitian ini bertujuan untuk mengetahui penerapan GMP dan SSOP pada proses pengolahan fillet ikan kerapu (Epinephelus sp) beku. Metode dilakukan dengan observasi dan survei, dengan mengikuti secara langsung seluruh proses pengolahan, mulai dari penerimaan bahan baku hingga pengangkutan, dengan melakukan pengujian mutu (organoleptik dan mikrobiologi), pengamatan rantai dingin, rendemen, produktivitas tenaga kerja. Analisa data dilakukan dengan deskriptif. Hasil penelitian menunjukkan bahwa penerapan GMP dan SSOP sudah dilakukan dengan baik sesuai SNI No. 2696:2013 tentang fillet ikan beku. Hasil pengujian mutu organoleptik bahan baku dan produk akhir adalah 8, uji mikrobiologi berkisar 3 × 103 kol/gr untuk pengujian ALT, <3,0 APM/gr untuk pengujian E.colli dan hasil negatif untuk pengujian Salmonella, sesuai dengan SNI. Penerapan rantai dingin telah dilakukan dengan baik dengan suhu ikan kerapu bahan baku 1,58°C . Rendemen pada proses pemfilletan dan perapihan rata-rata 49,9% dan 64,6%, sesuai dengan standar perusahaan. Produktivitas tenaga kerja pada proses pemfilletan dan perapihan adalah 97,79 dan 107, 89 kg/jam/org, sesuai dengan standar perusahaan.Grouper fish is an important commodity in Indonesian waters which has bright marketing prospects, both domestic and export. Grouper fish is Indonesia's leading non-oil and gas export commodity, in addition to seaweed, shrimp and tuna. Indonesia is the world's largest export of grouper, especially live grouper exports. This study aims to see the processing of frozen grouper fillets. The method is carried out by observation and survey, by directly following the entire processing process, from receiving raw materials to transportation, by conducting quality testing (organoleptic and microbiological), cold chain observation, yield, labor productivity. Data analysis was done descriptively. The results showed that the processing was carried out properly according to SNI No. 2696: 2013 concerning frozen fish fillets. The results of the organoleptic quality test of raw materials and final products were 8, microbiological tests ranged from 3 × 103 cabbage / gr for the ALT test, <3.0 APM / gr for the E. coli test and negative results for the Salmonella test, according to SNI. The application of cold chain has done well with the raw material temperature of grouper 1.580C. The yields in the filling and tidying process averaged 49.9% and 64.6%, according to company standards. The labor productivity in the filling and tidying process was 97.79 and 107.89 kg / hour / person, according to company standards.

Ikan cakalang (Katsuwonus pelamis) termasuk dalam kelompok ikan pelagis besar, merupakan salah satu jenis komoditas ekspor perikanan laut yang bernilai ekonomi penting. Untuk itu, diperlukan proses penanganan dan pengolahan yang baik. Pengamatan ini bertujuan untuk mengamati karakteristik mutu, rendemen dan produktivitas pada  pengolahan cakalang loin masak beku. Metode kerja dilakukan dengan mengikuti langsung tahapan pengolahan mulai dari penerimaan cakalang beku masuk sampai distribusi produk cakalang loin masak beku. Pengujian mutu dilakukan terhadap mutu organoleptik, mikrobiologi, rendemen dan produktivitas tenaga kerja. Data dianalisis menggunakan metode deskriptif dengan pendekatan kuantitatif dan kualitatif. Hasil penelitian ini adalah alur proses pengolahan cakalang loin masak beku dengan empat belas tahapan proses dari penerimaan bahan baku hingga pemuatan produk untuk dijual. Nilai mutu organoleptik cakalang beku 8,11, setelah pelehan  8,24 dan cakalang loin masak beku 8,56.  Kadar histamin cakalang beku 1,1 ppm - 3,8 ppm dan cakalang loin  masak beku 2,36 ppm - 4,47 ppm. Hasil pengujian mikrobiologi cakalang beku dan cakalang loin masak beku menunjukan seluruh pengujian ALT, E.coli, Coliform, S. aureus, V. parahaemolyticus, dan Salmonella masih memenuhi standar sesuai dengan ketentuan SNI 7968:2014. Rendemen yang dihasilkan mulai dari bahan baku hingga menjadi produk loin masak  yaitu rata-rata 38,3%. Produktivitas karyawan pada tahap butchering rata-rata 324,47 kg/jam/orang kg/jam/orang, deheading dan skinnig 43,55 kg/jam/orang serta  untuk tahap loinning dan cleaning 7,06 kg/jam/orang.Kipjack tuna (Katsuwonus pelamis) is included in the large pelagic fish group, is one type of marine fishery export commodity that has important economic value. For export, good handling and processing is required. This observation aims to observe the characteristics of quality, yield and productivity in the processing of frozen cooked skipjack loin. The working method is carried out with direct participation, following the processing stages starting from the receipt of incoming frozen skipjack to the distribution of frozen cooked skipjack loin products. Quality testing is carried out on organoleptic quality, microbiology, yield and labor productivity. Data were analyzed using descriptive methods with quantitative and qualitative approaches. The results of this study are the flow of frozen cooked skipjack loin processing with fourteen stages of the process from receiving raw materials to loading products for marketing. The organoleptic quality of frozen skipjack tuna was 8.11, after thawing 8.24 and frozen cooked skipjack tuna 8.56. Histamine levels in frozen skipjack tuna were 1.1 ppm - 3.8 ppm and frozen cooked skipjack loin 2.36 ppm - 4.47 ppm. The results of microbiological testing on frozen skipjack and frozen skipjack loin showed that all TPC, E.coli, Coliform, S. aureus, V. parahaemolyticus, and Salmonella tests still met the standards in accordance with the provisions of SNI 7968:2014. The yield produced from raw materials to cooked loin products is an average of 38.3%. The average productivity of employees at the butchering stage is 324.47 kg/hour/person kg/hour/person, deheading and skinning is 43.55 kg/hour/person and for loinning and cleaning stages 7.06 kg/hour/person.

Grouper fish is an important commodity in Indonesian waters which has bright marketing prospects, both domestic and export. Grouper fish is Indonesia's leading non-oil and gas export commodity, in addition to seaweed, shrimp and tuna. Indonesia is the world's largest export of grouper, especially live grouper exports. This study aims to see the processing of frozen grouper fillets. The method is carried out by observation and survey, by directly following the entire processing process, from receiving raw materials to transportation, by conducting quality testing (organoleptic and microbiological), cold chain observation, yield, labor productivity. Data analysis was done descriptively. The results showed that the processing was carried out properly according to SNI No. 2696: 2013 concerning frozen fish fillets. The results of the organoleptic quality test of raw materials and final products were 8, microbiological tests ranged from 3 × 103 cabbage / gr for the ALT test, <3.0 APM / gr for the E. coli test and negative results for the Salmonella test, according to SNI. The application of cold chain has done well with the raw material temperature of grouper 1.580C. The yields in the filling and tidying process averaged 49.9% and 64.6%, according to company standards. The labor productivity in the filling and tidying process was 97.79 and 107.89 kg / hour / person, according to company standards.

Penyelamatan danau prioritas nasional merupakan amanat Presiden yang tertuang dalam Perpres No. 60 Tahun 2021. Danau Maninjau, yang merupakan salah satu danau prioritas, memiliki manfaat multiguna termasuk untuk budi daya karamba jaring apung (KJA), namun terancam keberadaannya akibat adanya pencemaran. Penelitian ini bertujuan untuk menganalisis upaya penyelamatan Danau Maninjau dari dampak pencemaran air yang berasal dari kegiatan perikanan budi daya KJA. Data dan informasi primer dikumpulkan melalui observasi lapangan, wawancara, focus group discussion (FGD) yang melibatkan camat, wali nagari, pengurus asosiasi budi daya KJA, ketua kelompok poklahsar; serta pengumpulan data sekunder yang berasal dari instansi terkait yang relevan dengan kegiatan penelitian ini. Data dianalisis secara deskriptif untuk menghasilkan rekonstruksi permasalahan terkait budi daya KJA di danau tersebut dan mengidentifikasi strategi penyelamatannya. Hasil penelitian menunjukkan bahwa peningkatan tajam pencemaran Danau Maninjau dapat dihubungkan dengan peningkatan jumlah KJA dari 16.380 petak pada tahun 2014 menjadi 17.417 petak pada tahun 2021, yang ditandai dengan kematian ikan massal dan kerusakan lingkungan lainnya. Upaya pengelolaan danau dan KJA melalui kebijakan moratorium penambahan KJA baru dan penyediaan mata pencaharian alternatif bagi pembudi daya terdampak merupakan kebijakan yang tepat, namun harus dibarengi dengan tindakan pendukung yang relevan. Pengawasan ketat terhadap pelaksanaan moratorium, pendataan KJA aktif melalui pemberlakuan Surat Keterangan Usaha atau bukti kepemilikan KJA merupakan langkah-langkah relevan yang diperlukan untuk mendukung pengendalian jumlah dan penataan KJA. Pemerintah Pusat, Daerah dan Nagari, dan harus diperankan secara efektif dan bertanggung jawab secara integratif dalam menyediakan sarana dan prasarana mata pencaharian alternatif prioritas bagi pembudi daya terdampak. Title: Management of Floating Net Cages (KJA) Aquaculture in an Effort To Save Maninjau LakeSaving effort of the national priority lake is the President’s mandate as stated in Presidential Regulation Number 60/2021. Maninjau Lake is included in the priority lakes with multipurpose benefits. One of the lake utilization is aquaculture activities in the form of Floating Net Cages (KJA). This study aims to analyze Maninjau Lake saving effort due to water pollution from Floating Net Cages (KJA) aquaculture activities. Primary data and information were collected through field observations, interviews, focus group discussions (FGD) with the Camat, wali nagari, management of the KJA cultivation association, head of the poklahsar group, as well as secondary data collection from relevant agencies related to this research activity. The data were analyzed descriptively in order to provide information about the general description of KJA cultivation and efforts to save Maninjau Lake. Based on previous study, from 2014 - 2021 there is an increase in the number of KJA from 16,380 plots to 17,417 plots which are suspected as the main source of pollution in the lake area and cause mass fish deaths and other environmental damage. One of the efforts to manage lakes and marine cages is through a moratorium policy on adding new marine cages. It is also expected that there will be socialization of alternative livelihoods for cultivators that affected by the policy. This decision has policy implications that must be carried out by both the Central and Regional Governments in terms of strictly monitoring the new KJA moratorium, collecting active KJA data by issuing a Certificate of KJA cultivation or proof of KJA ownership to support controlling the number of KJA, and arranging KJA. The Central, Regional and Nagari Governments are responsible integratively in providing priority alternative livelihood facilities and infrastructure for affected cultivators.

Ikan asin adalah hasil pengawetan ikan dengan menambahkan garam dilanjutkan pengeringan, untuk memperpanjang umur simpan serta membuat aroma, tekstur dan rasa yang khas. Ikan Gulamah (Pseudocienna Amovensis) adalah salah satu hasil tangkapan nelayan di pesisir Kabupaten Tangerang,  yang dijadikan bahan baku untuk membuat  ikan asin. Penelitian ini untuk melihat karakteristik kimia dengan menambahkan  kadar garam 10%, 15%, 20% dan 25%, dengan  perendaman 24 jam dilanjutkan  pengeringan dua hari.  Metode penelitian menggunakan  Rancangan Acak Kelompok dengan analisis ANOVA,  dilanjutkan  dengan uji Tukey bila ada yang berbeda. Hasil analisis kimia  penambahan kadar garam 10%, 15%, 20% dan 25%, menghasilkan kadar air 32,45%; 26.60%; 24,35%; 21,82%, kadar abu 10,21%; 9,65%; 10,11%; 9,19%, kadar lemak 6,88%; 7,65%; 9,34%; 10,81%, kadar protein 39,56%; 45,18%; 51, 61&, 55,26% dan kadar garam 8,12%; 11,22%; 15,17%; 18,64%. Uji  kimia menunjukkan bahwa kadar garam yang ditambahkan, berbeda nyata pada  kadar air, kadar lemak, kadar protein dan kadar garam, namun tidak berbeda nyata pada kadar abu. Semakin banyak kadar garam ditambahkan membuat kadar air semakin menurun dan semakin bertambah naik kadar lemak dan protein