Profile of Salted Fish Processing in Pengolahan Hasil Perikanan (PHPT) Muara Angke

Indrastuti, Nindya Atika; Wulandari, Nur; Palupi, Nurheni Sri

doi:10.17844/jphpi.v22i2.27363

Cited by 6 publications

(4 citation statements)

References 4 publications

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“…Produksi ikan asin pada tahun 2017 mencapai 175.522-ton dan meningkat 6,36% pada tahun 2018 (Fitriayanti, 2021;Rinto & Wulandari, 2023). Pengolahan ikan asin sangat sederhana dan mudah diterapkan serta dapat memperpanjang masa simpan ikan (Indrastuti et al, 2019). Ikan asin sangat digemari dan sudah lama dikenal masyakat, namun memiliki permasalahan yaitu mutu yang cenderung rendah.…”

Section: Pendahuluanunclassified

Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus)

Rinto,

Sudirman,

Ulqodry

et al. 2024

JPHPI

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Kontaminasi lalat dapat terjadi selama proses pengeringan ikan asin. Pemberian insektisida alami merupakan salah satu pencegahan lalat selama pembuatan ikan asin. Penelitian ini bertujuan untuk menentukan efektivitas daun kemangi (larutan maupun ekstrak) sebagai anti lalat pada pembuatan ikan asin. Penelitian dilakukan secara bertahap, yaitu pembuatan larutan dan ekstrak serta pembuatan ikan asin. Jenis ikan yang digunakan dalam pembuatan ikan asin yaitu ikan sepat dengan tiga perlakuan yaitu tanpa filtrat/ekstrak kemangi (P1), perendaman filtrat kemangi 10% (P2), dan penyemprotan ekstrak kemangi 10% (P3). Pengamatan dilakukan 3 kali ulangan pada setiap parameter yaitu jumlah lalat dan suhu. Uji kelembapan dilakukan selama penjemuran ikan dan uji mortalitas dilakukan terhadap larva lalat. Hasil penelitian menunjukkan bahwa larutan kemangi/filtrat yang diperoleh sebanyak 64,09% dan setelah dipekatkan menghasilkan ekstrak sebesar 32,62%. Total lalat yang hinggap yaitu ikan asin kontrol 105, direndam dalam larutan 63 dan disemprot ekstrak selama penjemuran yaitu 33 ekor. Rata-rata lalat aktif hinggap pada ikan asin dengan suhu 29-36℃ dan kelembapan 55-69%. Larva lalat hanya mengalami kematian pada perlakuan penyemprotan ekstrak kemangi 10%. Perlakuan penyemprotan ekstrak daun kemangi efektif digunakan untuk pencegahan lalat dibandingkan perendaman larutan daun kemangi.

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Section: Pendahuluanunclassified

Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus)

Rinto,

Sudirman,

Ulqodry

et al. 2024

JPHPI

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“…However, annual production showed a general trend of increasing. The increase in squid production was supported by stable prices and rising fishing trips [16,17]. The price of squid received by fishermen was around IDR 30,000 per kg in the peak season and IDR 42,000 per kg in the peak season.…”

Section: Existing Conditions Of Squid Fisheries In Muara Angke Fishin...mentioning

confidence: 99%

“…This high intensity and effective operation plays a significant role in Bouke Ami's contribution to squid production, which reaches 61.46% of the total squid production in Muara Angke Fishing Port [20]. This contribution was always high every year and significantly influenced Muara Angke Fishing Port's ability to provide squid supplies [16,17]. Regarding operational area, bouke ami could also be operated in shallow waters, which is characteristic of the main waters in Jakarta Bay.…”

Section: Existing Conditions Of Squid Fisheries In Muara Angke Fishin...mentioning

confidence: 99%

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The exponential smoothing model for squid production in Muara Angke Fishing Port, Jakarta

Mustaruddin,

Puspito,

Zanlee

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Squid production in Muara Angke Fishing Port supported the needs of the processing industry, local market, and export demand through Tanjung Priok Port. However, it was often constrained because the results of fishing in the sea took a lot of work to predict. The study aimed to analyze the existing squid fishery and determine the appropriate exponential smoothing model for forecasting squid production in Muara Angke Fishing Port. The method used descriptive analysis and single exponential smoothing analysis. Model selection was based on the results of MAPE and RMSE tests. Production of squid in Muara Angke Fishing Port fluctuated yearly with an increasing trend. The highest production occurred in 2021 (28,572.52 tons). Bouke ami was the dominant fishing gear for catching squid, with a percentage of 61.46%. The appropriate model for forecasting squid production in Muara Angke Fishing Port was the exponential smoothing model α=0.8. This model had the lowest deviation rate compared to the exponential smoothing model α=0.2, α=0.4, and α=0.6, which were indicated by the value of MAPE = 18.92 and RMSE = 4432.34. Within ten years, there could be 3 times the ups and downs of squid production in Muara Angke Fishing Port.

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Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel

Poernomo

Widyastutik

Purnamasari

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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This paper reports an analysis of formaldehyde in dried salted short mackerel (Rastrelliger brachysoma) which was intentionally added with formaldehyde compared to those that was not. The purpose was to see whether salting could cover up the illegal use of formaldehyde. Mackerel was obtained from one day fishing landed at Karangantu Fishing Port, Serang-West Java. The fish was transported in ice by road (3 hours) to the laboratory in Jakarta, and divided into two groups upon arrival. One group was soaked in 3% (w/v) formaldehyde solution for 30 minutes, while another group was not (control treatment). They were then salted in saturated brine for 12 and 24 hours at ambient temperature and sun dried subsequently to 40% moisture content or less. The formaldehyde content of raw materials was in the range of 1.4-1.7 ppm, indicating that natural formaldehyde was present in the fish. Soaking in 3% formaldehyde solution for 30 minutes significantly increased fish formaldehyde content from 1.4-1.7 to 154-157 ppm, and decreased to 42.3-58.1 after 24 and 12h salting which then dropped to 25.0-35.9 ppm after drying, respectively. Those of control showed a slight decrease after salting and increase after drying, i.e. 2.7-3.4% in the final products. This results indicate that salting could not disguise the illegal use of formaldehyde to preserve raw materials, however small amount of formaldehyde in dried salted fish could be regarded natural formaldehyde of the fish.

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Profile of Salted Fish Processing in Pengolahan Hasil Perikanan (PHPT) Muara Angke

Cited by 6 publications

References 4 publications

Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus)

Efektivitas daun kemangi sebagai anti lalat pada pembuatan ikan asin sepat rawa (Trichopodus trichopterus)

The exponential smoothing model for squid production in Muara Angke Fishing Port, Jakarta

Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel

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