One of the problems of the fishing community of milkfish (Chanos chanos) Mootinelo Village, North Gorontalo District was the selling price of fish is cheap. That was because the milkfish has many thorns so that less favored communities. However, milkfish has a high excess nutrients especially unsaturated fatty acids omega-3 (ω3) reached 14.2 and a protein content of 20. In relation with it, this activity aims to increase the sale value of milkfish through training activities thorn fish and diversified products. The method used was the training activities thorn fish, dan accompaniment of activities to pull out the fish milk spines to produce diversification products, followed by mentoring partner groups, especially women and households, as well as the surrounding communities who have the desire to entrepreneurship. The activities were practiced partner groups thorn fish suit the morphology and position structure thorns fish. The result was a fish without spines can be sold to consumers or processed into products, such as nuggets, meatballs, krispy milkfish, and a traditional menu of Gorontalo fish area such as rica-rica and woku fish. The conclusion is milkfish without spines have a profitable business opportunity with the increase in the selling price of milkfish without spines. It can increase the income of fishing communities in the fish ponds in the Mootinelo Village, North Gorontalo District.
Diversification of traditional food ilabulo made from raw catfish (Pangasius sp.) has the potential to be developed in Gorontalo province to substitute chicken viscera. The research aimed to make ilabulo substitute the raw material of chicken viscera with the catfish fortified Kappaphycus alvarezii seaweed and catfish bone meal and to determine the organoleptic and chemical characteristics of ilabulo catfish fortification. Fortified treatment is K. alvarezii and catfish bone (5 dan 10% ), B (10 and 15%) and C (15 dan 20%). The organoleptic analysis used a hedonic scale of favorite criteria on the appearance, texture, color, flavor, and taste. The results of organoleptic analysis continued with Bayes test. The chemical analysis used the Association of Official Analytical Chemist method. The result of the hedonic characteristic of ilabulo catfish fortification was on the appearance neutral criteria – like (5.53–7.03), texture neutral criteria – rather like (5.8–7.1), aroma rather like (6.3–6.73), color neutral – like (6.1–7.03) and taste (6.07–6.53) neutral criteria – rather like. The result of Bayes test obtained by a texture of importance value 5, appearance importance value 5, aroma of importance value 4, color of interest value 3 and taste of importance value 2. Characteristic of ilabulo culture of selected fortified catfish that was the fortification of K. alvarezii seaweed 15% and catfish bone flour (20%) (fortification C) obtained by water content 56.46%, ash 11.54%, protein 7.78%, fat 8.91%, coarse fiber 0.61%, carbohydrate 22.07% and calcium 0.315 %.
Penelitian ini dilakukan dengan tujuan untuk mengetahui penghambatan kemunduran mutu ikan nila (Oreochromis niloticus) segar secara organoleptik yang diawetkan dengan menggunakan larutan daun matoa (Pometia pinnata). Perlakuan yang diberikan yaitu ada 3 taraf yaitu kosentrasi 5%, 10% dan 15%. Analisis data menggunakan data Probability panelis. Berdasarkan hasil penelitian menunjukkan bahwa penggunaan larutan daun matoa (Pometia pinnata) dengan kosentrasi 15% mampu mempertahankan mutu ikan nila (Oreochromis niloticus) segar selama penyimpanan 12 jam secara organoleptik mutu hedonik dengan kreteria kenampakan mata dinilai oleh 60% panelis bola mata rata, kornea dan pupil jernih, agak mengkilap spesifik jenis ikan, Insang 60% panelis menilai warna insang merah tua atau coklat kemerahan, kurang cemerlang dengan sedikit lendir transparan, Lendir dikatakan oleh 56% panelis yaitu lapisan lendir mulai agak keruh, Daging masih dinilai baik karena 40% panelis mengatakan bahwa sayatan daging cemerlang spesifik jenis, jaringan daging kuat, Bau yang dikatakan oleh 60% panelis yaitu masih termasuk segar, spesifik jenis kurang, dan tekstur masih dapat diterima karena padat, kompak, elastis.
Arabushi (a semi-finished product from katsuobushi) can be produced from skipjack by a gradual smoking process using varying temperatures. Different methods of smoking can cause differences in the nutrition of arabushi produced. The purpose of this study was to determine the levels of skipjack protein and fat at each smoking stage, as well as amino acid and fatty acid content of the arabushi. The smoking process was carried out by one small and medium enterprise in Bone Bolango District, Gorontalo. Smoking was carried out 7 times using temperature variations from hot to cold, namely 89°C-90°C (stage 1), 50°C-60°C (stage 2) and 40°C (stages 3 to 7). Protein content increased in each stage of smoking. Stage 1 smoked skipjack fish has a protein of 22.37%, then changed to 40.21% at stage 2 and to 58.07% at the final stage. The fat content also increased, from 20.26% at stage 1 to 27.62% at the final stage. Fifteen amino acids and 23 fatty acids were identified in the arabushi.
Penelitian ini dilakukan dengan tujuan untuk mengetahui perubahan mutu ikan nila (Oreochromis niloticus) segar, pH dan jumlah bakteri yang diawetkan dengan menggunakan larutan daun matoa (Pometia pinnata). Perlakuan yang dilakukan yaitu lama penyimpanan ikan nila segar selama 12, 18 dan 24 jam yang diawetkan dengan larutan daun matoa 15%. Analisis data nilai pH dan total bakteri menggunakan Rancangan Acak Lengkap (RAL). Berdasarkan hasil penelitian menunjukkan bahwa penggunaan larutan daun matoa dengan kosentrasi 15% mampu mempertahankan mutu ikan nila segar selama penyimpanan 12 jam diperoleh nilai pH 6,88 dengan perubahan nilai pH 0,22 dan secara mikrobiologi diperoleh nilai log jumlah bakteri 5,26 Cfu/g dengan penghambatan jumlah bakteri 1,56 Cfu/g. Hal ini memenuhi syarat SNI 01-2729-2013 tentang ikan segar.
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