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PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan
Published by Politeknik Kelautan dan Perikanan Karawang
ISSN : 27159620     EISSN : 27209512     DOI : http://dx.doi.org/10.15578/plgc
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
PELAGICUS merupakan jurnal ilmiah yang menyajikan hasil inovasi, teknologi dan kajian penelitian terapan di bidang perikanan dan kelautan perairan tropis.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 5 Documents
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Search results for , issue "Volume 4 Nomor 3 Tahun 2023" : 5 Documents clear
Effectiveness of Preservation Methods on Quality of Mangrove Crab (Scylla serrata) Napitupulu, S.St.Pi, M.Sc, Romauli Juliana; Sipahutar, Yuliati H
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.14100

Abstract

Mangrove crab (Scylla serrata) was one of the fisheries export commodities and also got high demand in traditional markets, mini markets, and supermarkets. Inadequate storage and inappropriate handling during processing lead to decreasing weight and quality of mangrove crabs. The present study aims to investigate the effectiveness of different preservation methods of mangrove crabs on quality and physicochemicals to inhibit quality deterioration. The preservation methods are cold, frozen, and live and the period of storage is between 0, 2, 5, 8, and 12 days. The obtained result showed that frozen storage is longer than cold and lived storage to maintain quality (organoleptic, moisture level, TVB, and pH). Mangrove crabs are kept alive is better than frozen and cold storage to maintain weight loss.
Quality Characteristics, Cold Chain System, Yield and Productivity of Frozen Tuna (Thunnus albacares) Steak Processing Sayuti, Mohammad; Rafiani, Evi; Salampessy, Randi B.S.
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13077

Abstract

One of the prospective products that can be developed from tuna is frozen tuna. One processing technique to preserve tuna fish is generally through freezing. F frozen tuna steak is one of the many processed tuna products produced through freezing. The aim of the research is to analyze quality characteristics, application of the cold chain system, calculation of yield and productivity in the processing of frozen tuna steaks at PT. Wahyu Pradana Binamulia. The research method uses a qualitative descriptive method with research stages including process flow observation, organoleptic quality measurements, microbiology (ALT, E. coli, Salmonella), chemistry (histamine), yield calculations, productivity calculations. The data collection method was by directly following processing activities and interviews for the frozen tuna steak processing process, while other data was carried out by testing. The results of the research obtained the processing flow of frozen tuna steak at PT. Wahyu Pradana Binamulia has 23 stages. The organoleptic test results for raw materials have a value of 8 and the final product has a value of 9. The raw material test results for ALT are 6.2 x 103 col/g, Coliform <3 MPN/g, E. coli <3 MPN/g and Salmonella with negative results. The final product test results were ALT 5.5 x 103 col/g, Coliform <3 MPN/g, E. coli <3 MPN/g, and Salmonella with negative results. The histamine test results obtained were 6.9 ppm in the raw material and 7.4 ppm in the final product. Observation results of raw material and product temperatures ≤4.4°C, room temperature ≤20°C and air temperature ≤4.4°C. The yield at the weeding stage was 78.37%, loin formation was 69.40%, dark meat separation and skin removal was 60.77%, trimming was 45.11%, steak formation was 40.48%, retauching was 39. 02%. Employee productivity results at the weeding stage had an average value of 1,214.23 kg/hour/org, for the trimming stage 530.12 kg/hour/org, for the steak formation stage 599.66 kg/hour/org. It can be concluded. The research conclusions show that the quality of raw materials and frozen tuna steak products has met the established SNI standards.
Characteristics of The Mackerel Tuna Bone Flour (Euthynnus affinis) Produced by Pressure Hydrolysis Method Cahyono, Eko; Tanod, Wendy Alexander; Ansar, Novalina Maya Sari; Sambeka, Yana
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13169

Abstract

Fish bones are a by-product or waste from fish processing, both on a small and large scale. Many efforts have been made to utilize these bones by converting them into bone meal. The use of the pressure hydrolysis method in the production of fish bone meal can produce high-quality products. This study aimed to determine the quality of the mackerel tuna bone meal using the pressure hydrolysis method. The data obtained were then discussed descriptively and qualitatively. The results showed that the pressure hydrolysis method effectively produced mackerel tuna bone meal. The highest yield of mackerel tuna bone meal was obtained in the TT2 treatment with a heating time of 2 hours. The bone meal produced had moisture content ranging from 6.58% to 8.76%, ash content ranging from 96.86% to 98.82%, and organoleptic values such as odor, texture, and color were acceptable to the panelists. During storage for 3 days at room temperature, there was mold growth of Aspergillus flavus and Aspergillus penicillium in the range of 1.25×102 to 1.45×102 colonies per gram and met the minimum standards set by the Indonesian National Standard (SNI).
Fishery Business Analysis (Case Study: FV. Diva Bahari at Kendari Ocean Fishing Port) Khikmawati, Liya Tri; Mainnah, Muth; Fuadi, Firhan Aldila; Bramana, Aditya
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.12548

Abstract

Purse seine is a type of fishing gear that has the principle of catching fish by circling a school of fish. Fish caught by purse seine include lemuru, skipjack, and tuna (pelagic fish), which have economic value. One area where the majority of fishermen use purse seines is PPS Kendari. The more fishermen use the purse seine, the more it will affect the income or feasibility of the fishing business. The feasibility status of the business can be identified by conducting a business analysis of the fishing activity. Business analysis begins with participating in a trip to one of the purse seine fishing activities at PPS Kendari in January-May 2020. Carry out business-related recording activities (business capital, maintenance, and income). After the data is obtained, a business analysis will be carried out on the profit value, profit sharing system, R/C ratio, and payback period (PP). Based on the business analysis that has been done, the total cost of fishing activities is Rp. 212,716,600.00, and the company made a profit of Rp. 1,074,353,400.00. profit-sharing system, with each share amounting to Rp. 20,270,818.87. So, it can be said that fishing using purse seines at PPS Kendari is still feasible, with a value of 6.05 and a PP of 0.61 years.
Eggs Hatching of Betta Fish (Betta splendens) with The Addition of Ketapang Leaves (Terminalia cattapa Linn) at UPR Mitra Mina Sejahtera Indralaya, Ogan Ilir District Azhari, Muhammad; Syaifudin, Mochamad; Yonarta, Danang
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13153

Abstract

The limited number of fish seeds is still an obstacle in betta fish cultivation activities due to the low percentage of hatching and high mortality of larvae. This research aims to increase the percentage of egg hatching and survival of betta fish by stimulating ketapang leaves. This research was carried out in a controlled area at UPR Mitra Mina Sejahtera located in Griya Sejahtera Indralaya Housing, Ogan Ilir Regency from June to July 2022. The addition of ketapang leaves as much as 2 g per L (P2) can increase the hatching percentage at 96.97% and betta fish larval survival rate to 87.92%. The water quality obtained from this research is the temperature of P1 ranges from 26.4-27.3°C, P2 ranges from 26.7-27.2, control ranges from 26.5-27.1°C, pH P1 ranges from 6.5-6.9, P2 ranges from 6.5-6.7 and control ranges from 6.9-7.2 and dissolved oxygen P1 ranges from 1.03-1.09 mg per L, P2 ranges from 1.00-1.05 mg per L and control ranged from 1.04-1.10 mg per L.

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