Abstract. Indarjo A, Salim G, Zein M, Septian D, Bija S. 2020. The population and mortality characteristics of mangrove crab (Scylla serrata) in the mangrove ecosystem of Tarakan City, Indonesia. Biodiversitas 21: 3856-3866. The mangrove crab is an iconic species of Tarakan City and is often is used as a souvenir. However, the high demand for this species can cause its population to decline. This study aimed to characterize the mangrove crab (Scylla serrata) population in the mangrove ecosystem of Tarakan City, North Kalimantan, Indonesia. This study was designed using a quantitative descriptive method with a case study model. The samples of mangrove crabs were obtained from 6 different stations using a purposive sampling method. The mangrove crab specimens were caught using 35-50 units of crab traps known as the ambau brackets. The primary data included carapace length, carapace width, carapace thickness, sex, and the total weight of each mangrove crab specimen. The results showed that male mangrove crabs have positive allometric growth when the condition index was fat. However, female crabs exhibited negative allometric growth when the condition index was thin. The Von Bertalanffy growth model analysis showed that the maximum carapace length of male mangrove crab in the mangrove ecosystem of Tarakan City was approximately 11.1118 cm for 189 days, while the female length was 9.6474 cm for 80 days. The total mortality value of male and female crabs was 120.01% and 154.94%, the mortality due to fishing was 84.69% and 135.75%, and natural mortality was 35.32% and 19.2%, respectively. The estimated rate of exploitation of both male and female crabs was 70.57% and 87.61%, respectively. The exploitation of S. serrata in the mangrove ecosystem of Tarakan City was evident, hence, conservation efforts are urgently required.

The Mudskipper (P. barbarus) lives in intertidal mud flats and it becomes an indicator of water quality. The transformation of construction and water pollution in this area is important to investigate due to interaction of fishery industry, home residence, and market area surrounding areas. The aim of this research was to analyze the characteristic of Von Bertalanffy growth, allometric, condition index, and mortality of the P. barbarus in KKMB, Tarakan city. The research was designed by using descriptive quantitative method. The sampling process used purposive sampling. The sampling was conducted for 12 times plot.transect-1 in the extension area of KKMB, Tarakan city with a total area is 12 Ha, plot.transect-1area is 10x10 m2, and distance between each transect is 10 m2.  Sampling was carried out in survey area and laboratory to identify the gender and calculate total length and weight. The result showed the growth of male mudskipper (L∞ = 26.545 cm) and female (L∞ = 17.594 cm). Their size and the total population was decreased. The characteristic of male mudskipper growth was positive allometric, then female was negative allometric. The natural mortality and the catch of male mudskipper were higher than female.

Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Food fortification uses fish’s sources is an effort to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the potential of Bulan-bulan fish (Megalops cyprinoides) as flour for food fortification. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potential as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 13.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The yield of the fish flour was 22.75%, with sensory characteristics: powdered form; clean, normal, and bright appearance; bright brownish yellow color; specific aroma; non-lumpy and quite dry texture. The Protein content of the fish flour was 55.44% which comply with the protein’s requirement of quality II fish flour.

Cara sitasi: Bija S, Suseno SH, Uju. 2016. Pemurnian minyak ikan sardin dengan tahapan degumming dan netralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 143-152. AbstrakKualitas minyak ikan sardin dapat ditingkatkan dengan metode pemurnian melalui tahap degumming dan netralisasi. Penelitian ini bertujuan untuk menganalisis karakteristik minyak ikan sardin kasar dan menentukan metode pemurnian yang terbaik. Tahap degumming dilakukan menggunakan 30% air dan garam konsentrasi 5%, 8%, 10% b/v. Proses netralisasi dilakukan menggunakan NaOH 16°Be dan bleaching menggunakan 5% magnesol XL. Setiap tahap pemurnian dilakukan pada suhu 50°C, 60°C, 70°C, dan 80°C. Hasil penelitian menunjukkan bahwa minyak ikan sardin kasar mengandung 24,86% asam palmitat sebagai asam lemak paling tinggi, logam berat tidak terdeteksi, nilai densitas yaitu 0,92 g/cm 3 dan nilai viskositas yaitu 51 cPs. Perlakuan terbaik dari metode pemurnian adalah tahap degumming menggunakan 5% NaCl pada suhu 50°C dengan nilai rendemen yaitu 65,37±0,72%; nilai asam lemak bebas yaitu 0,38±0,03%; nilai peroksida yaitu 1,07±0,12 mEq/kg;nilai anisidin yaitu 15,18±0,16 mEq/kg; nilai total oksidasi yaitu 17,31±0,39 mEq/kg; dan nilai kejernihan yaitu 75,09± 1,20%.Kata kunci: air, bleaching, garam, magnesol XL, parameter oksidasi AbstractThe quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected, dencity was 0.92 g/cm 3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.

Kepiting keraca (Thalamita sp.) adalah salah satu genus terbesar dalam sub-famili Portunidae yang memiliki ukuran kecil dan harga yang murah bila dibandingkan dengan jenis kepiting yang lainya. Kepiting keraca merupakan hasil tangkapan samping (HTS) nelayan di kota Tarakan yang dikembangkan sebagai bahan baku pangan. Tujuan penelitian ini adalah menentukan komposisi kimia, profil asam lemak, dan kandungan logam berat kepiting keraca. Sampel yang digunakan dalam penelitian ini adalah keseluruhan dari kepiting keraca kecuali capit dan karapas. Hasil penelitian menunjukkan bahwa komposisi kimia kepiting keraca basis basah mengandung kadar air 70,05% kadar protein 9,887%, kadar lemak 0,25%, kadar abu 13,02%, serat kasar 2,52% dan karbohidrat sebesar 6,84%. Kepiting keraca basis basah memiliki asam lemak jenuh (SFA) sebesar 12,64%, asam lemak tak jenuh tunggal (MUFA) 5,46% dan asam lemak tak jenuh jamak (PUFA) yaitu 8,73%. Kandungan logam berat Cd, Hg, dan Pb dari kepiting keraca masih di bawah baku mutu SNI. Kepiting keraca hasil tangkapan samping nelayan terbukti aman digunakan sebagai bahan pangan dan bergizi.