Penelitian ini bertujuan untuk mengetahui profil fisik ikan lele (Clarias gariepinus)  asap yang diintroduksi dengan gambir (Uncaria gambir Roxb). Metode penelitian menggunakan rancangan acak lengkap yang disusun secara faktorial dengan 2 faktor, penambahan gambir (faktor A: 0, 2, 4 dan 6%),  lama waktu introduksi (faktor B: 15, 30,dan 45 menit) sebagai perlakuan. Semua perlakuan dilakukan 3 ulangan.  Karakteristik ikan lele asap yang diamati adalah meliputi analisis fisik (tekstur dan warna (Lightness), Chroma, dan Hue)), Hasil pengujian menunjukkan bahwa penambahan gambir berpengaruh nyata terhadap tekstur dan warna. Tekstur yaitu 835,2 gf, lightness 27,8%, chroma 6,3%, hue 31,3o dan membentuk fenomena case hardening.

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.

Purpose: The community service activities to provide knowledge about aquaculture as well as recommendations for consuming processed fish, increasing community income in river village two and hope to provide understanded to the community who participate in activities, especially in the field of fisheries. Methodology/approach: The activities of community were at the outdoor laboratory ini Sungai Dua village of the University South Sumatra. The activities community purposed at advised to consumption of processed fish product, increasing the income of the community-specific community in Sungai Dua village and hope so to provide understanding to the people who follow community service activities.The activity went smoothly attended by approximately 100 participants in the Laboratory outdoor of fisheries science study program. Results/findings: The advantage of this training is that the people in Sungai Dua Village know all activities from catfish aquaculture to processing fishery products so that people have motivation in entrepreneurship, business alternatives and fond of eating fish. Conclusion: The community service activities on of processed catfish in Sungai Dua village are joined by the people of Sungai Dua village. Activities include the presentation of like to eat fish, shared of leaflets and shared about aquaculture until of processed fish product.. The participants were enthusiastic. People who follow the training have more motivation to need to be of fisheries. Keywords: 1. Aquaculture 2. Processing 3. Sungai Dua Village 4. Catfish

AbstrakPenelitian ini bertujuan untuk mengetahui sifat antibakterial gambir terhadap profil mutu ikan lele asap yang diberi perlakuan perendaman dalam larutan gambir serta untuk mengetahui pengaruh konsentrasi dan lama perendaman terhadap karakteristik fisika, kimia dan mikrobiologi. Metode penelitian menggunakan rancangan acak lengkap yang disusun secara faktorial dengan konsentrasi gambir faktor A (0%, 2%, 4% dan 6%), dan lama waktu perendaman faktor B (15, 30,dan 45 menit) sebagai perlakuan. Semua perlakuan dilakukan 3 replikasi. Profil mutu ikan lele asap yang diamati adalah Water activity (aw), kadar protein, tekstur, warna (L*lightness, C*chroma dan H*hue) dan Angka lempeng total (ALT). Hasil pengujian menunjukkan bahwa konsentrasi gambir dan lama waktu perendaman berpengaruh nyata terhadap profil mutu ikan lele asap. Profil mutu ikan lele asap hasil perlakuan adalah water activity (0,78-0,86), kadar protein (30,57-33,47%), tekstur (717,6-835,2 gf), Warna L* (27,8), C* (4,1-6,3%), H*(21,8-34,2 o ) dan ALT (2,36-5,49 Log Cfu/g). Perlakuan terbaik adalah perlakuan A4B3 (6%, 45 menit). Hasil Pengujian menunjukkan bahwa semua ikan lele asap yang diberi perlakuan perendaman dalam larutan gambir memiliki karakteristik yang lebih baik dibandingkan dengan kontrol (tanpa perendaman gambir).Kata kunci : gambir, konsentrasi, lama perendaman, mutu dan ALT. Protein content, Texture, color (L*lightness, C*chroma and H*hue) o ), ) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control. Abstract The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus) which was marinated by antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist of B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw),

This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 – control; A2 – egg yolk; A3 – egg white and egg yolk) and moisture factors (B1 – 7.5 ± 1%; B2 – 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.