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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Aquacoastmarine
Adenia Cahyatie Aprillia
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PENGARUH PENAMBAHAN CAMPURAN TEPUNG LIMBAH IKAN TUNA PADA PAKAN KOMERSIL TERHADAP PERTUMBUHAN IKAN LELE (Clarias sp.) Adenia Cahyatie Aprillia; Eri Yusni
AQUACOASTMARINE Vol 6, No 4 (2018): AQUACOASTMARINE
Publisher : Program Studi Manajemen Sumberdaya Perairan, Fakultas Pertanian Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.894 KB)

Abstract

Catfish is a freshwater species that is widely cultivated and consumed because easy to process, and very popular in the society. One of many hindrances in aquaculture of catfish for business is that the feed frequently used by the community costs much, resulting in farmers using feed pellets like tuna-waste flour mixture as an alternative additional feed. Therefore, this research aims to determine the sufficient usage of the tuna-waste flour mixture in commercial feed to growth of catfish as well as the growth increase and the survival rate of catfish with additional tuna-waste flour mixture in its feed. This research was conducted on April to June 2018. The design were used Complete Randomized Design with 3 treatments and 3 repetitions, namely P1 treatment (80% Commercial Feed + 20% Tuna-Waste Flour), P2 (65% Commercial Feed + 35% Tuna-Waste Flour), P3 (50% Commercial Feed + 50% Tuna-Waste Flour). Statistic analysis were used the SPSS version 21.0 and the result was analyzed by using Analysis of Variance (ANOVA) and the Duncan test. The result of the research data shows that the most significant increase was found in P3 treatment, with 8 cm average increase in length and of 24.71 gr average increase in weight and the highest survival rate was found in P3 treatment as higher as 80.56% as well as FCR is 1.31%.Keyword : Catfish (Clarias sp.), Tuna Fish Waste Flour, Growth Rate, FCR
Peningkatan volume pemurnian minyak ikan tuna (Thunnus sp.) dari hasil samping pengalengan: Increased refining volume of tuna (Thunnus sp.) fish oil from canning by-products Adenia Cahyatie Aprillia; Sugeng Heri Suseno; Bustami Ibrahim
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.43786

Abstract

The canned fish industry produces by-products such as low-quality fish oil with non-oil ingredients according to the International Fish Oil Standards (IFOS); therefore, purification must be carried out by neutralization and bleaching using centrifugation to obtain fish oil according to consumer needs. The results of previous research were generally limited to small scales of the quantity and quality of tuna oil, so its application to Micro, Small and Medium Enterprises (MSMEs) cannot be immediately adopted. This study aimed to obtain a tuna fish oil refining process that complied with IFOS standards. This study used a Completely Randomized Design (CRD) with purification volume levels (5, 7.5, and 10 L) by centrifugation at 10,000 rpm for 10 min. The test analysis included the free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (p-Anv), total oxidation number (totox), clarity number, yield number, heavy metal content, and fatty acid profile. The total saturated fatty acid (SFA) content in crude tuna oil was 22.46%. Monounsaturated Fatty Acids (MUFA) accounted for 25.38%, while Polyunsaturated Fatty Acids (PUFA) accounted for 25.01%. PUFA was dominated by DHA (15.57 %), whereas EPA fatty acid content was 3.15%. The best treatment was obtained in the treatment of 10 L purification volume with oxidation parameters namely free fatty acids 0.36±0.05%, peroxide value 6.87±0.09 mEq/kg, p-anisidine value 6.28±0.1 mEq/kg; total oxidation value 20±0.29 mEq/kg, physical parameters for clarity was 91.88±0.04%, with a yield value 87±1.70%.
Co-Authors Bustami Ibrahim Eri Yusni Sugeng Heri Suseno