Chitin extraction from shrimp shells involves two processing steps, these are the deproteination and demineralization process. The aim of this experiment was to compare the order of the chitin extraction process. The first experiment was deproteination of fresh shrimp shells followed by demineralization process and the second one was demineralization of fresh shrimp shells followed by deproteination. Bacillus licheniformis F11.1, a proteolytic producing bacterium, was used for the deproteination process. Lactobacillus acidophilus FNCC116, a lactic acid bacterium, was used for the demineralization process. The deproteination was done in a 1 liter fermenter jar at 55 ºC, 250 rpm and 2.5 vvm aeration for 60 h. The demineralization was done in the same size fermenter at 30 ºC and 50 rpm agitation for 48 h. The experimental results showed that demineralization followed by the deproteination process resulted in a better chitin yield than when the process was conducted in the opposite order. The first process reduced 47.37% protein and 50.23% ash, whereas the second process reduced 79.61% protein and 88.65% as

This study aimed to understand the effects of various energy-protein ratios of feed on nilem carp fish (Osteochilus hasselti) growth. This study was conducted from September to October 2017 at the Laboratory of Building 4, Faculty of Fisheries and Marine Sciences, Universitas Padjajaran. The average size of the test fish was ± 7 cm with an average weight of 3 grams. This was a Completely Randomized Design (CRD) experimental study consisting of 5 treatments and 3 repetition. The treatments given were 5 feed formulas based on different feed protein energy ratios, i.e. treatment A (31% protein, ratio 10), treatment B (31% protein, ratio 8), treatment C (28% protein, ratio 10), D (28% protein, ratio 8), and E (30% protein commercial feed/control). Feed, 5% of the test fish total weight, was provided 3 times a day. Parameters observed were daily growth rate, feed conversion, and survival. Data gained were analyzed using F-test, followed by Duncan Test if differences were found between treatments. Results showed that growth rate and feed conversion of all treatments were not different compared to control. The highest result was found in treatment A (31% protein, ratio 10) with a daily growth rate of 3.99% and feed conversion of 1.95%.

This research was conducted in Pangandaran District, precisely at the Fish Landing Port (PPI) Cikidang Pangandaran. This PPI Cikidang is included in the type D fishing port of the Fish Landing. The research method used is a case study with data analysis using a Likert Scale. The aim of this research is to describe the role of PPI Cikidang through basic port facilities on the socio-economic characteristics of Pangandaran fishermen who work at PPI Cikidang. Based on observations and interviews through questionnaires, some of the main port facilities are still not optimal in their development and function. This affects the catches of fishermen and the activities of fishermen at the port. Some basic facilities that are still not optimal make fishermen more independent in activities without having to wait for facilities to be repaired or developed. The main facilities that have not been optimal are the pier, harbor ponds and fish markets. At the docks and port ponds there needs to be improvement by dredging the bottom of the water so that it can get inside, the tides can be conditioned. In the fish market, its function is still less than optimal because it is only used as a canteen. The improvement is to re-socialize the function of this fish market and try to carry out its function properly by increasing the fisheries business budget around PPI Cikidang.

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This study aims to analyze the added value of the catfish skin cracker product in CV. Raja                Patin, Sugiharjo Village, North Sumatra Province. The method used in this research is a case study method and quantitative descriptive analysis as data analysis used. The sampling              technique was carried out using a purposive sampling method. The added value of the fish skin cracker product is IDR 31,700 / kg with an added value ratio of 67.44%. Fish products that are processed into fish crackers are worth 0.47 times the price of fresh fish. This indicates that processing activities provide a sizeable contribution to economic value added and product added value.