Cork Fish Research Articles

Perbedaan Efektivitas Pemberian Putih Telur Dan Ikan Gabus Terhadap Penyembuhan Luka Perineum Ibu Nifas

Introduction: Perineal rupture is an injury to the birth canal that occurs at the time of the baby's birth either using a tool or not using a tool. Wounds on the perineum due to tears or lacerations are areas that are not easy to keep clean and dry. Wound healing processes that are not handled properly can lead to imperfect wound healing. This can cause bleeding not to stop properly or cause infection which can eventually cause death to the mother. Methods: Quasy-experimental two groups pre-test-post-test research design. The population in this study were all post-partum women who experienced perineal injuries at the Cempaka Medical Center Maternity Clinic in April 2023 as many as 30 people (15 people treated with egg whites and 15 treated for snakehead fish), using a total sampling technique, namely the sampling method to distinguish certain. The research material uses observation sheets and stationery while the instrument used is a questionnaire sheet. Results: The data analysis using the Wilcoxon Signed Ranks Test obtained a value of Z = -3,669 value: 0,000 where < 0,05 means H0 is rejected and H1 is accepted. In post-partum women with perineal wounds before being given egg white and snakehead fish, all respondents (100%) had bad perineal wounds. After giving egg whites it was not good (20,0%); moderate (30,0%); good (0%); and giving snakehead fish was not good (3,3%); moderate (13.3%); good (33,3%). Discussion: Giving egg whites and fish cork can heal perineal wounds. It is hoped that health workers can be used as additional KIE which is of great concern so that post-partum mothers can consume egg whites and fish cork to accelerate perineal wound healing.

Optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology

Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the bones becomes solid waste, which has the potential to be a raw material for fish gelatin. Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as acid concentration, temperature, and extraction time. This study aims to determine the effect of hydrochloric acid concentration, temperature, extraction time, and the optimal process of making cobia fish bone gelatin using the response surface methodology with the Box Behnken model. The data was processed using Design Expert 11 software. The model suggested by the software was the cubic model. The optimum extraction conditions obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC, and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of 229.14 bloom. The verification results by extracting cobia fish gelatin with optimum conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate analysis of cobia fish gelatin extracted under optimum conditions was found to contain 6.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and 12.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick strands with a soft sponge.

Community Empowerment in Training of Fish Preservation Processing Typical of Wetland Environment with Commercial Value

Haruan, or cork fish (Channa striata), is an abundant freshwater marine wealth and is found in many rivers or swamp areas in South Kalimantan, including in the neighborhood of RT 05 Keliling Benteng Ulu Village. This fish has a high economic value and good nutritional content, especially albumin. Haruan fish is usually consumed directly by the community or made into salted fish. The problems found in the community are (a) there is no Haruan fish jerky production; (b) there is no knowledge of how to make Haruan fish jerky. The purpose of this activity is to increase economic selling value and provide nutritious alternative foods. Problem solving for partners is done by guiding the making of haruan fish jerky.

Effectiveness of Early Mobilization and Administration of Cork Fish Extract on Wound Healing of Sectio Caesarean Surgery at Noemuti Health Center

This study aims to determine the effectiveness of early mobilization and administration of cork fish extract on wound healing after Sectio caesarea surgery at Puskesmas Noemuti. The problem faced is the high rate of cesarean delivery in Indonesia which can cause complications such as surgical wound infection and increase maternal and infant mortality. The method used is a type of quasy experimental research with a static group comparison design approach. The results showed that early mobilization and administration of cork fish extract were effective in improving sectio caesarean wound healing. The treatment group given the intervention of early mobilization and administration of cork fish extract had a better level of surgical wound healing compared to the control group which was only given the standard hospital intervention. This study can contribute to improving the quality of health services in Indonesia, especially in the handling of labor through cesarean section.

Pengaruh Pemberian Ekstrak Ikan Gabus terhadap Kadar Albumin dan Lama Penyembuhan Ruptur Perineum Derajat II pada ibu Nifas Primipara

Introduction: Proteins are an important part of the human immune system. They play a role in a variety of functions related to immunity, including as structural components for immune cells, such as antibodies (which are a type of protein) and white blood cells. Objective: This study aims to determine the effects of Moringa leaf extract for 10 days to albumin and primiparous puerperal women with ruptured perineum degree II in the district Soppeng. Metodes: Design research is a quasi-scale experiment using two groups, intervention and control groups. The sample set, that primiparous puerperal women with ruptured perineum stage II of 50 respondents. The sampling technique is done purposively. Results: showed unpaired t test analysis on levels of albumin found the mean pre-intervention 3:09 / 0:30, post intervention 3.75 / 0:55. With the test results are not berpsangan t p value = 0.000 which means no significant effects of extract of catfish in primiparous puerperal women with ruptured perineum degree II. . With unpaired T test results found the value of p = 0.000, which means there is a significant effect of the extract catfish on primiparous puerperal women with ruptured perineum degree II In other words, the extract cork fish provide a positive and significant effect on levels of albumin

Formulation of Cookies with Substitution of Fish Cork (Channa Striata) and Moringa (Moringa Oleifera) Flour as Foods Functional Protein Wealthy

This research aims to develop cookies with fish meal supplementation cork and moringa flour for protein-wealthy functional food. The formulations of cookies with percentage variations, namely in F1 (70% wheat flour: 30% cork fish flour), F2 (60% wheat flour: 40% cork fish meal), F3 (50% wheat flour: 50% cork fish meal). All the treatment using the addition of 2.5% moringa flour. The analysis is protein, fat, moisture content, ash, and crude fibre. The data was analysed using One-Way ANOVA and a differential test using Duncan’s Post Hoc. The result showed cork fish substitution significantly affect protein, water content, and carbohydrate. The organoleptic test combination 70% what flour and 30% cork fish meal high acceptance in texture and taste. The best combination was cookies F3 with 50% wheat flour and 50% cork fish meal that have 17.40±0.06% protein content; 15.47±0.02 fat; 2.28±0.23 water content; 1.54±0.04 ash; 63.31 carbohydrate, and 1,96±0,03% crude fibre.

Hedonic test and chemical organoleptic and chemical characteristics of cork and toman fish emping

Local fish species from the waters of South Kalimantan that are a source of protein and high in albumin are cork fish and toman fish. In an effort to increase the value added and consumption of both fish, it is necessary to diversify the product, for example by processing them into fish emping. Emping is a type of round and thin snack generally made from melinjo seeds, which are flaked, dried and then fried. The aim of this study was to determine the organoleptic and chemical characteristics of cork and toman fish emping. This study consisted of 2 treatments, namely the cork fish puff and the toman fish puff. To determine the difference between the two treatments, data analysis was carried out using independent t-test with test parameters including yield calculation, hedonic test (taste, colour, aroma and texture) and chemical test (water, ash, protein, fat, carbohydrate, fibre, energy, TKE and TKP). Based on the results of the t-test, it is known that the organoleptic characteristics of the two empings show a significant difference, with the cork emping being more favourable than the toman emping. The chemical characteristics did not show any significant difference. In conclusion, the yield characteristics, moisture content, ash, protein, fat, carbohydrate, fibre, energy, energy sufficiency level (TKE) and protein sufficiency level (TKP) of cork fish cake were 4.07%, 66.66%, 2.67%, 7.22%, 0.95%, 319.52 kcal, 20.97% and 202.00% respectively with a yield of 10.10%. For toman, the values were 19.29%, 4.31%, 66.89%, 2.55%, 6.96%, 1.02%, 318.37 kcal, 20.54% and 202.69% with a yield of 10.83%. Thus, both cork and toman fish cake are high protein products.

TEKNOLOGI BIOFLOK (BFT) SEBAGAI TEROBOSAN USAHA PENDEDERAN IKAN GABUS (Channa striata Bloch, 1793)

Environmental issues related to aquaculture have recently surfaced, especially related to the use of natural resources such as water and land use including the price of feed which is increasingly expensive, biofloc technology is able to answer these problems by using less water, land, and commercial feed compared to conventional methods. The purpose of this study was to evaluate and take strategic steps to utilize biofloc technology in the snakehead fry nursery business. Data and information were collected through interviews using questionnaires prepared using the analytic hierarchy process (AHP) approach, strength weakness opportunities threat (SWOT) analysis, and business analysis was conducted to determine the potential for business development. This study was conducted using two types of rearing containers: round tarpaulin tubs with a diameter of 3 m and plastic containers. The business of rearing snakehead fry using the biofloc method both in plastic containers and in round tarpaulin tanks in one cycle shows inefficient results (<1). The criteria of yield, cost, growth, feed and water are the criteria used as the basis for assessing the effective and efficient business of snakehead fry rearing with a higher alternative weight of the biofloc method (0,629) when compared to conventional (0,371). Through SWOT analysis, the use of less feed and water is the strength of the biofloc method in the cork fish seed breeding business.

Impact of black soldier fly (Hermetia illucens) fresh meal on the growth performance, digestive enzymes, hematology, and intestinal histology of cork fish (Channa striata)

Impact of black soldier fly (Hermetia illucens) fresh meal on the growth performance, digestive enzymes, hematology, and intestinal histology of cork fish (Channa striata)

Penerapan Manajemen Dan Produksi Yang Baik Untuk meningkatkan Pendapatan usaha Kecil Kerupuk Di Kuin Utara Banjarmasin

Various problems of small micro, small and medium enterprises (UMKM) in Indonesia, one of which is that they have not applied good business management and production aspects to the businesses they run. From the survey we conducted at the RUSLIANI cracker business in Jl Kuin Utara Alalak Banjarmasin, both the management and production aspects still do not apply good business management. One of the problems in the business management aspect is the marketing that they have been doing in the Rusliani crackers business, which only does local marketing (traditional methods) such as selling in front of her house or around her neighborhood. Mrs. Rusliani's sales and opinions continue to fall, especially in the last 2 years during the Covid-19 pandemic where sales turnover is only around IDR 750,000 - IDR 900,000 per month. In the production aspect of this Kerupuk-RUSLIANI business, from the past it has only produced haruan crackers, not yet diversified products and very traditional cracker packing. The target of this service is that with literacy about good management and production in the business, it is hoped that the Kerupuk-RUSLIANI business with e-marketing such as Instagram, whatsupp business etc. and adding product variants (diversification) to other processed cork fish such as shredded Haruan, haruan skin etc., now sales have increased and Mrs. Rusliani's income has increased to Rp 1,200,000- Rp 1,500,000 per month.

Efektivitas Daya Simpan dan Uji Organoleptik Nugget Ikan Gabus

The problem of malnutrition in Papua is caused by economic factors and parents' limited knowledge about nutrition. The impact of malnutrition on children under five causes growth and development to be hampered and can interfere with productivity. Providing food with high protein is an alternative to improve the nutritional status of children under five with infectious disease problems. One of the foods that contains high protein and albumin which is a local food and is easy to obtain in the Papua region is snakehead fish. Objective: To determine the effectiveness of storage and organoleptic tests on snakehead fish nuggets. Methods The research design used in this study used the factorial analysis method. The research design used in this study used the factorial analysis method by comparing the four treatments with three repetitions for each treatment. The four treatments are looking for processing results without using preservatives stored in open spaces and in refrigerators and processing results using preservatives stored in open spaces and in refrigerators. In each treatment three repetitions were carried out to obtain valid conclusions, namely the 1st test (first day), 2nd test (third day) and 3rd test (fifth day). The data analysis used was the mean comparison between treatments without preservatives in the open space and in the refrigerator and using preservatives in the open space and in the refrigerator. The significance test used the Kruskall Wallis test followed by the Friedman test. Results: The difference test for snakehead fish nuggets without preservatives showed a significant difference compared to fish nuggets without preservatives with a p value <0.05. Conclusion: The most optimal storage time for cork fish nuggets without preservatives or with preservatives in an open space or normal temperature can last up to the 3rd day.

The Effect of Using Catfish and Cork Fish on the Quality of Fish Fingers

The needs of today's society are the availability of food that is ready to cook and ready to eat. One type of food innovation is frozen food such as fish finger.Fish finger is a processed fish product made from pieces (fish fillets) or fish meat or surimi which are then given spices, coated with batter flour (a mixture of several flours that function as coating materials and adhesives) and breadcrumbs (bread flour) as an outer layer which is then fried half-baked and frozen.This study aims to analyze the effect of using catfish and cork fish on the quality of the shape, color, texture, aroma and taste of fish finger. This type of research is a pure experiment (true experiment), using a completely randomized design (RAL) with 3 repetitions. The research was conducted in the Catering Workshop of the Department of Family Welfare Science, Faculty of Tourism. This research was conducted in January 2023 with three repetitions. The type of data used is primary data sourced directly from 3 expert panelists in the organoleptic test. Based on the results of the organoleptic test, it shows that there is no significant difference in the quality of fish fingers using catfish (X1) and cork fish (X2). The best overall score is the quality of uniform shape (X2) 3. The quality of the beam shape (X2) 3.22. Golden yellow color quality (X2) 3.89. Fragrant aroma quality (X2) 3.78. The quality of chewy texture (X2) is 3.44. Savory taste quality (X2) 3.44. Based on the data obtained, it can be observed that the quality of cork fish fingers is better than catfish fish fingers.

Pengaruh Penambahan Wortel Terhadap Kandungan Vitamin A dan Daya Terima Nugget Ikan Gabus (Channa striata)

One of the public health problems is vitamin A and protein-energy deficiency. To overcome this problem, innovation is needed to make products made from local ingredients as a source of protein intake and beta-carotene as an ingredient in vitamin A formation. This study aims to analyze the effect of adding carrots on vitamin A content according to DKBM and the acceptability of cork fish nuggets. This study used is a Completely Randomized Design (CRD) with 2 treatments and 1 control involving 90 panelists in an organoleptic test. The results of the study on the content of energy, protein, and vitamin A according to DKBM show that the content of vitamin A in nuggets with the addition of carrots is higher than in nuggets without the addition of carrots. Friedman sig. test α = 0.05, showing that no effect in terms of color (α = 0.855) and texture (α = 0.057). There is an effect in terms of aroma (α = 0.005) and taste (α = 0.008). The result of the acceptability test on cork fish nugget from 82% color parameters and 90% texture is on the P1 product (without the addition of carrots), for the most preferred aroma parameter is P2 (10% carrots) with a percentage of 91.1% and for the parameter of taste, the most preferred taste is P3 (20% carrot) with a percentage of 92.2%. It is necessary to develop nugget products with the formulation of ingredients that can improve nugget texture.

Pemanfaatan Maggot (Hermetia illucens) Sebagai Pakan Alternatif Dengan Kombinasi Pakan Pelet Terhadap Pertumbuhan Dan Sintasan Ikan Gabus (Channa striata)

One alternative to reduce the use of Cork fish (Channa striata) feed can be given an alternative feed, namely magot (Hermetia illucens) which is expected to accelerate fish growth and reduce production costs. The purpose of this study was to determine the effect and best treatment of the combination of feeding maggot and pellet feed with different proportions on growth, survival and efficiency of Cork fish (Channa striata) feed. This research was conducted for 60 days from November to December 2019 at SMK Unggul Negeri 2 Banyuasin III Sekojo Ujung Ring Road, Kedondong Raye Village, Banyuasin III District, Banyuasin Regency. This study used a completely randomized design (CRD) with 4 (four) levels of treatment, each treatment was carried out 3 (three) times, namely P1 (100% pelletized feed), P2 (75% pelleted feed and 25% maggot. ), P3 (Feeding pellets of 50% and 50% of maggot), P4 (Giving pellets of 25% and 75% of maggot). The container used in this study is a tarp pool. The results showed that the best growth in weight, length and survival rate for snakehead fish was found in treatment P4 with a weight of 3.78 grams, a length of 3.06 cm and a survival rate of 83.33%.

Accompaniment of The Entrepreneurial Group of Non-MSG Snakehead Fish Crackers Sumber Rezeki Banjarmasin

Cork fish (Channa sp) is one of the freshwater fish that is useful for maintaining health and can be made in the form of fish crackers. One of the micro-business groups that make cork fish crackers is the Sumber Rezeki Banjarmasin Entrepreneurial Group. This entrepreneurial group developed the manufacture of non-Monosodium Glutamate (MSG) cork fish crackers. Based on the results of an interview with the head of the Sumber Rezeki Banjarmasin Entrepreneurial group, information was obtained that the North Kuin community's interest in these non-MSG crackers was still low because the crackers without MSG were less delicious than those containing MSG. The existence of this opinion can cause their enthusiasm and commitment to maintain products without MSG will decrease and it can even cause them to follow other cracker products that use MSG. Therefore, the Community Serviceteam provided a solution in the form of strengthening commitment and counseling about the dangers of using excessive MSG and the importance of fish consumption for health. This Community Service activity is carried out in 2 ways, namely psychological assistance and health education. Psychological assistance through focus group discussions (FGD) can increase the number of participants who believe they want to continue the non-MSG cracker business from 50% to 90%.

Motivasi Dan Komunikasi Dalam Pengembangan UMKM Di Desa Jatisura

Motivation and communication are important in making movement. Especially in Jatisura Village whichhas abundant agricultural products. Based on this, the researcher sees that the produce in Jatisura Village canbe an opportunity and be developed through the efforts of local residents through UMKM. So the idea arose toconduct research. The research was conducted in Jatisura Village. The purpose of this study was to determine themotivation and communication in the development of UMKM in Jatisura Village. The research method used isdescriptive qualitative method, with data collection namely observation, interviews and documentation studies.The results of interviews conducted by researchers, respondents include housewives, housewives whobecome or farmers, housewives who are entrepreneurs and business people. Respondents who do businesssuch as mango crackers, mango seed coffee, mango juice, shredded cork fish, knitting, selling in school canteensand basic food stores. The results of the research that have been carried out show that the people of JatisuraVillage who have motivation and communication can develop UMKM. Meanwhile, the people of JatisuraVillage who do not have motivation and communication cannot develop UMKM. The motivations that existinclude internal and external. Communication also determines the success of UMKM

Provision Of Fish Steak And Color Fruit Service In Increasing Iron And Hemoglobin Levels Patients Of Hiv/Aids

HIV (Human Immunodeficiency Virus) is a microorganism in the form of a virus that enters the human body that attacks the immune system so that it weakens the body's ability to fight diseases. To overcome the problem of anemia in HIV patients, additional foods can be given that contain high protein, iron (Fe), Zn and vitamin C which can help absorb iron, one of which is the provision of cork fish steak which is used as a snack or snack and juice. colored fruit juice. Giving snakehead fish steak combined with colored fruit juice has the potential to increase iron and hemoglobin levels in HIV/AIDS sufferers to reduce anemia. This study aims to determine the effect of giving snakehead fish steak and colored fruit juice to increase iron (Fe) and hemoglobin (Hb). This study uses a quantitative method with the type of Pre-Experiment which is designed in a one group pre-test post-test design and the population is all 20 inpatients. The results of the paired t-test obtained p-value = 0.000. The conclusion is that there is an effect of giving snakehead fish steak and colored fruit juice to increase iron (Fe) and hemoglobin (Hb). It is recommended for people with HIV/AIDS who have problems with low levels of iron (Fe) in the blood and hemoglobin (Hb) in order to take advantage of snakehead fish steak as food/snack and colored fruit juice as a drink. So that way, people with HIV / AIDS can always be fresh and fit in carrying out activities in their lives.
 

Identifikasi Endoparasit Pada Ikan Hasil Tangkap Sebagai Kandidat Ikan Domestikasi di Danau Lais Kota Palangka Raya

The study aimed at determine the type of endoparasites in catch fish in Lake Lais Palangka Raya, Central Kalimantan which will later be used as candidate fish for domestication so that it can be used as a basis for determining attitudes and the next step in overcoming problems encountered in aquaculture activities examined at the Parasitology Laboratory Station. Fish Quarantine Quality Control and Safety of Fishery Products Palangka Raya. Examination of endoparasites is done by observing the internal organs by making a mucus smear which is examined under a microscope. From the results of the study, it was found that the dominant catches from the waters of Lake Lais were Toman fish (Channa micropeltes), Baung fish (Mystusnemurus), Gabus fish (Channa striata), Kerandang fish (Channa pleurophthalma) and 7 types of parasites were found in the caught fish. Dominating the waters of Lake Lais, namely Henneguya sp, Myxobolus sp, Senga sp, Philometra sp, Neoechinorhynchus sp, Cammalanus sp, Echinostoma sp. The highest prevalence value in captured fish from Lake Lais is found in Toman fish, which is 100%, followed by Kerandang fish 90%, Cork fish 70% and the lowest prevalence value is in Baung fish, namely 50%, as well as the intensity value in fish. Toman is taller than other caught fish.

Pengaruh Kombinasi Biskuit Ikan Gabus dan Ubi Jalar Ungu Terhadap Berat Badan Anak Usia 12 - 36 Bulan di Puskesmas Wilayah Kerja Purwadadi

<p>The issue of nutrition in population development is still an issue that is considered to be a major problem in the world population order, biscuits based on cork fish, and brown rice can improve weight gain. The purpose of this study was to determine the effect of Cork and Purple Sweet Potato biscuits on weight gain. The provision of cork and sweet potato biscuits was given to children aged 12-36 months at Health Center Subang, from July to August 2018. The purpose of this study was to determine the effect of cork fish and purple sweet potato biscuits on the weight gain of children aged 12 36 months. The research method used was quantitative, a quasi-experimental research design with a pretest-posttest control group design approach, with a sample of 64 toddlers aged 12-36 months. The sampling technique in this study was probability with randomization type, children under five who met the inclusion criteria of each intervention group amounted to 32 samples. Analysis of the effect of body weight using the T statistical test to determine the effect of giving biscuits a combination of snakehead fish and purple sweet potato. The results of the study showed an increase in body weight in the intervention group with an average increase of 6.65%, whereas in the control group had an average value of 1.15%. In addition, the results of data analysis using the T test obtained a value (p <0.05) there were differences in underweight weight gain after being given intervention in the form of cork fish biscuits and purple sweet potato It is expected that further research will be continued by exploring other factors related to improving infant nutrition and further research on the efficient time for giving cork fish and purple sweet potato biscuits in order to obtain more optimal results.</p>

Diversification of Processing of Cock Fish Bone Chips (Channa striata) with Different Compositions

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone is one form of waste generated from the fish processing industry which has the highest calcium content in the fish body. Snakehead fish bone waste (Channa striata) is one of the potential food ingredients that is widely used in South Sumatra, especially in the city of Palembang as a raw material for processed Palembang specialties. Diversification of processed fishery products needs to be developed. In this study, the authors innovate processed products made from cork fish bones to increase the nutritional value of the community through protein and fish calcium in the form of processed products of cork fish bones chips. This research was conducted from April to June 2021. This study aims to determine the effect of using the addition of cork fish bones in the manufacture of fishbone chips with different compositions and to obtain the best chip products from the use of s cork fish bones. The method used was an experiment using a Completely Randomized Design (CRD), with 4 levels of treatment P0:0% (Without the addition of cork fish bones and 300 g of Wheat Flour) P1:20% (60 g Addition of cork fish bone and 240 g of Wheat Flour). ) P2: 25% (75 g cork fish bone and 225 g Wheat Flour), P3: 35% (105 g cork fish bone and 195 g Wheat Flour). The parameters measured in this study were organoleptic tests (appearance, aroma, taste, and texture) and proximate tests (moisture content, protein content, fat content, ash content, and carbohydrate content). The results showed that the best treatment on the P3 chips treatment: 35% (105 g Addition of Cork Fish Bone and 195 g Wheat Flour) including the best organoleptic average values obtained in color (58.0) Aroma (60) Taste (52.5), and Texture (59.5). Chips P3: 35% (Addition of Cork Fish Bone 105g and Wheat Flour 195g) including proximate test, average water content is 3.09%, protein content is 18.68%, fat content is 28.81%, ash content is 6.30 %, and carbohydrate content is 43.12%.