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Hetty Ondang
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jurnalbluefinfisheries2019@gmail.com
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jurnalbluefinfisheries2019@gmail.com
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Politeknik Kelautan dan Perikanan Bitung Jl. Tandurusa Kotak Pos 12BTG/Bitung Sulawesi Utara 95526
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Kota bitung,
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Jurnal Bluefin Fisheries
Published by Politeknik Kelautan dan Perikanan Bitung
ISSN : -     EISSN : 26862255     DOI : http://dx.doi.org/10.15578/jbf
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Mechanical Engineering
JURNAL BLUEFIN FISHERIES merupakan publikasi ilmiah di bidang ilmu terapan kelautan dan perikanan. Artikel ilmiah yang disajikan merupakan hasil penelitian orisinil di bidang ilmu terapan kelautan dan perikanan yang belum pernah dipublikasikan. Yang dimaksud dengan perkembangan ilmu pengetahuan dan teknologi bidang Kelautan dan Perikanan di Indonesia antara lain: Teknik Penangkapan Ikan, Mekanisasi Perikanan, Teknik Pengolahan Produk Perikanan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 3, No 1 (2021)" : 5 Documents clear
DIVERSIFIKASI SAMBAL IKAN TANDIPANG ASAP DALAM JAR Adi Suseno; Dyah Ayu Rakhmayeni; Meilya Suzan Triyastuti; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.508 KB) | DOI: 10.15578/jbf.v3i1.103

Abstract

Tandipang fish sauce is one of the diversified products of tandipang fish. The choice of chili sauce as a diversified product is based on the reason that chili sauce is a popular product among the public and is quite in demand, especially the people of North Sulawesi. The purpose of this study was to make tandipang fish sauce products in jars and obtain the best quality and shelf life of tandipang fish sauces in jars. The benefits produced are as souvenirs of processed products typical of North Sulawesi. The method used is the experimental design used, namely the Factorial Completely Randomized Design (CRD) using ANOVA. Observation factors were storage time 0, 1, 2, and 3 weeks at a temperature of 28°C (room) and chili flavor variants (onion sauce, green chili sauce, and grilled rica). vary. Based on the results of the water content test, roasted rica is the best product. Because it has a low water content compared to chili and green chili sauce. Based on the results of organoleptic and microbiological tests, the tandipang fish sauce is suitable for consumption until the 3rd week. It can be concluded that the three variants of the tandipang fish sauce can be stored for 3 weeks at room temperature.Keywords : diversification, jar, sauce, shelf life , tandipang fish
KARAKTERISTIK ORGAN SEKSUAL SEKUNDER IKAN TUDE BATU (SELAR BOOPS) DARI PERAIRAN BITUNG Rudi Saranga; Muhammad Zainul Arifin; Fitroh Dwi Hariyoto; Elsari Tanjung Putri; Achmad Jais Ely
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.593 KB) | DOI: 10.15578/jbf.v3i1.99

Abstract

Selar boops is a group of small pelagic fish in the Carangidae family, this fish is known by the Bitung people as Tude Batu. This fish has economic value which is caught by fishermen in the waters around Bitung City using hand line fishing. This study aims to identify the secondary sexual organs. Fish samples were collected from 2 locations, namely Kampung Pisang and Pasar Winenet. The secondary sexual organs are identified by observing the morphological using the morphometric truss method of 19 morphological characters. Anova K-Means Cluster (AKMC) analysis as well as discriminant analysis were used to differentiate male and female fish groups. The results of this research showed that the morphometric characteristics of secondary sexual organs in male and female S. boops. The results showed that there were 11 different morphometric truss for morphometric characters in secondary sexual organs of male and female S. boops using AMKC analysis. The results of the discriminant analysis showed that the characteristics of the secondary sex organs in S. boops fish were found in the ratio of pectoral fin length (PaSiPek) and head length (PaKe) with a discriminant value (D) <0 grouped as male fish and discriminant value (D)> 0 classified as female. Keywords : discriminant, morphometry, secondary sexual organs, tude batu
IDENTIFIKASI PROSES PENGOLAHAN DAN KARAKTERISASI MUTU TUNA SIRIP KUNING (THUNNUS ALBACARES) LOIN BEKU Yudi Prasetyo Handoko; Arpan Nasri Siregar; Ardi Yakob Rondo
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.167 KB) | DOI: 10.15578/jbf.v3i1.100

Abstract

Yellowfin tuna has high economic value. Frozen tuna loin processing was observed and characterized its quality from raw material to finished product to deepen comprehensive understanding of the process. The aims of this research to determine the frozen tuna loin processing flow, to determine the application of the cold chain system, to calculate the yield of frozen tuna loin, and to determine the quality of raw materials and frozen tuna loin final products. The research method was conducted by observation and direct involvement during processing. This research found that processing fresh tuna into frozen tuna loin includes no less than twenty stages, from receiving raw materials to loading products for sale. The cold chain system has been implemented well because the fish temperature is always below 4 oC. The yield of frozen tuna loin processing has reached the company’s standard, which is above 50%. The organoleptic value of raw material was 8, and the final product organoleptic was also 8. The histamine test showed that tuna histamine levels were low, complied the company’s standard (< 17 ppm). The microbiology tests of raw material and final product including ALT, E. coli, and Salmonella test were less than 5×105 colonies/gram, < 3 APM/g, and negative. Keywords: Cold Chain; Frozen Loin; Quality; Tuna Processing; Yield
PENDUGAAN UMUR SIMPAN IKAN TANDIPANG (DUSSUMEIRIA ACUTTA) ASAP CAIR DI KOTA BITUNG Nova M. Tumanduk; Hetty Ondang; Itje Wewengkang; Fidel Ticoalu; Dyah Ayu Rakhmayeni; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.124 KB) | DOI: 10.15578/jbf.v3i1.101

Abstract

The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.
HOOK RATE RAWAI DASAR LAYANGAN (RDL) STUDI PRODUKTIVITAS RAWAI DASAR YANG DIMODIFIKASI DI PERAIRAN SELAT LEMBEH BITUNG SULUT Samuel Hamel; Karyanto Karyanto; Lusje D. Antou; Lidya Katili
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.256 KB) | DOI: 10.15578/jbf.v3i1.102

Abstract

The research objectives were (1) to examine the difference of productivity level of the catch (hook rate) between the flying bottom longline (RDL) and the conventional bottom longline. (2) record the type and amount of catch. The flying bottom longline (RDL) in this study is a modified construction design of bottom long line, by shortening the branch line and reducing its distance on the main line. The fishing method was changed by spreading the main line on the bottom of the sea. Thus each branch line and hooks will float to the mid surface by taking advantage of the movement of the ocean currents. The research was conducted in August-October 2020 in the waters of the Lembeh Strait, Bitung City, North Sulawesi. The research method used was 6 fishing trips trials. The results of this study indicate that the normality and homogeneity test of the hook rate data distribution is obtained 0.635 for residual value of data normality and a 0.732 of residual value of homogenity, so the data is normally distributed and homogeneous The hook rate on the flying bottom longline (RDL) operated at a depth of 10 m with fresh squid fish bait illustrates that the flying bottom longline hook rate (RDL) is higher than the conventional bottom longline (Rdk). The same thing happened at a depth of 20 m. The hook rate of the flying bottom line (RDL) was higher than that of the conventional bottom line (RDK). The effect of fresh squid bait shows a significant difference in the amount of catch between RDL and RDK. There is a significant difference between RDL and RDK when using decapterus bait. There is no significant difference between the depths of 10 meters and 20 meters on the amount of fish catch. The number of fish species caught using the flying bottom longline (RDL) is eleven species of demersal fish. Total catch using conventional bottom longlines (RDK) is eight species of demersal fish. Keywords: bait; branch line, flying bottom longline; main line, productivity

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