Cork Fish Research Articles

PENINGKATAN NILAI GIZI MIKRO KUDAPAN LOKAL MELALUI SUBTITUSI TEPUNG IKAN GABUS UNTUK PENCEGAHAN STUNTING DI SULAWESI SELATAN

ABSTRACT Local snacks are used to being consumed by local people, including children under five, but the local cultural products have unbalanced nutritional content, which generally only contains energy sources. On the other hand, in this area also has fish food ingredients such as "cork fish" which are rich in protein and vitamins and minerals. The addition of cork fish flour can produce local food products that contain complete and balanced nutrients for supplementary food for toddlers. This research was carried out to develop local services as a model for improving nutritional status in children under five. The design of the study uses Static group comparison design, which compares the levels of local nutritional nutrients from several concentrations of cork fish meal 0% and 5%. Nutrient content of cork protein fish meal 73.81%, iron 0.9%, zinc 0.42%, calcium 35.38%. Local TIG snacks (cork fish meal) contain 353 mg calcium, pospor 546 mg, iron 9 mg and zinc 4.4 mg every serving. Addition of TIG above 5% can meet micronutrient needs in children under five. Keywords: nutritional value, local snacks, cork fish meal

Effect Of Giving Cork Fish Capsules To Healing Sectio Secarea Surgery Wounds

Sectio caesaria (SC) is a method of giving birth to the fetus using an incision in the stomach and uterus. Wounds after surgery for sectio caesarea will undergo a wound healing process. Cork Fish Capsules are beneficial to postoperative patients, which is to increase their albumin to normal. The Purpose of Knowing the Effect of Cork Fish Capsules on the Healing of Sectio Secarea Surgical Wounds in the Postpartum Room of Torabelo Sigi Hospital.
 The design used in the study was quasi-experimental. The population is all post SC mothers in the post-partum room at Torabelo Sigi Hospital. The sample size was 20 respondents using the Independent Variable Purposive sampling technique. The research was the administration of cork fish capsules. The dependent variable is wound healing. Data was collected using a questionnaire, then the data were analyzed using the Wilcoxon test with a significance level of α ≤ 0.05
 The results showed that almost all respondents in the experimental group had moderate wound healing before the intervention as many as 9 respondents (90%), had good wound healing after intervention as many as 9 respondents (90%), most of the control group respondents had moderate healing at the assessment 7 pretest respondents (70%), had moderate wound healing at posttest assessment as many as 6 respondents (60%). The statistical test results of the experimental group before and after the intervention with a <0.05 obtained p = 0.005 where H1 was accepted and H0 was rejected, meaning there was an effect of Cork Fish Capsules on the Healing of Sectio Secarea Operation Wounds in the Postpartum Room of Torabelo Sigi Hospital.
 There is an effect of giving cork fish capsules to healing Sectio secarea surgery wounds in the postpartum room at Torabelo Sigi Hospital.

Pengembangan Sosis Gasuhiru Berbasis Pangan Lokal Ikan Gabus “Tokok” Dan Tepung Komposit Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Sosis Gasuhiru

Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.

Potential of Local Food-based Enteral Nutrition to Improve Patient’s Nutrition Status in Hospital in Yogyakarta, Indonesia

Most of hospitals in Indonesia provide enteral nutrition from fresh foods, yet it has some weaknesses notably not durable, unstandardized nutrition content, and not ready to use. Improvement of enteral nutrition using local food that containing functional substance is very potential. We aim to formulate local food-based enteral nutrition containing high protein, antioxidant and nutritious; analyze the nutrition contain and conduct organoleptic test of the product. This was pure-experimental study conducted along 2017. There were five steps consisted of: (1) Potential local food selection, such as arrowroot as energy source, fish cork and local tempeh as protein, carrot, green bean sprouts and pumpkin as fiber, vitamin and mineral; (2) Ingredients preparation and early formulation, each ingredient was steamed before flouring to minimize odour of the component. We powdered each component using dryer machine, mashed using blender and filtered using pharmaceutical sieve; (3) Nutrition analyses, energy and protein per 100 grams ingredients were 352.69 kcal and 0.23 grams (starch arrowroot), 355 kcal and 0.73 grams (arrowroot flour), 392.17 kcal and 79.33 grams (fish cork flour), 449.67 kcal and 46.5 grams (local tempeh flour), 354 kcal and 38.5 grams (mung bean sprout flour), 356.33 kcal and 10 grams (carrot flour) and 380.63 kcal and 12.67 grams (yellow pumpkin flour); (4) Organoleptic test, conducted by trained panelists. Due to low acceptability and bad flavour impact on the product, arrowroot flour, carrot and mung bean sprouts flour were removed from the formula of the product; (5) Formulation, all components were mixed using homogenous mixer machine and were added skim milk, full cream milk, palm sugar, rice flour and essence into the product to improve nutrition contains and organoleptic components. The conclusion is that starch arrowroot, fish cork, local tempeh and yellow pumpkin floured are potential to be formulated as enteral food to improve nutritional status among malnutrition patients.

Optimalisasi Keuntungan Industri Kecil Kerupuk Ikan Gabus Di Desa Kota Raden Hulu Kecamatan Amuntai Tengah Kabupaten Hulu Sungai Utara

This study aims to determine the optimal benefits of small fish chips cork industry with limited available resources and perform sensitivity analysis on the optimal conditions For small industry profits cork fish crackers. Methods of data collection through census method. The data is taken from interviews with all members of the population. The population of small cork fish cracker industry is the one that cultivates both types (large packaged cork crackers and small cork fish crackers) as many as 15 small industries of cork fish crackers in Kota Raden Hulu Village, all of which were respondents in this study.. Based on a linear programming graphical method, showed that the optimal benefit small industries crackers catfish production occurs when a large parcel cork fish crackers (X1) 299.9373 as fish crackers cork wrap and a small parcel (X2) of 643.459 packs. While the number of optimal advantage of the production is Rp. 5,727,621, -. The sensitivity analysis is known objective function coefficient limits the maximum and minimum for C1 and C2 as follows: The maximum limit for C1 (9.213,32 ≤ C1 ≤ 9.213,34), the minimum threshold for C2 (4.606,66 ≤ C2 ≤ 18.426,68). Analysis of resources and constraints shadow value indicates the function 1 has a shadow value of Rp. 57825.5.

PENGEMBANGAN SOSIS GASUHIRU BERBASIS PANGAN LOKAL IKAN GABUS “TOKOK” DAN TEPUNG KOMPOSIT TERHADAP SIFAT ORGANOLEPTIK, KADAR ZAT GIZI DAN DAYA TERIMA SOSIS GASUHIRU.

Background. Nutrition less in infants is a health problem around the world especially the countries develop. In Indonesia nutritional problems less in toddlers about 19.6%. Nutritional problems have little effect on the low quality of human resources, especially the impact of toddlers who are malnourished by poor brain development, unoptimal physical growth, and metabolic developments (the Kemenkes RI, 2014). The current state of nutrition especially in children is still ematitiate. Given the impact of the nutrient less widespread, it is necessary to do a handling of PMT in the form of sausages using local food that is effective in increasing the weight of children with less nutritional nutrition.Metodelogi. In this study used experimental research Desan with a complete random draft (RAL) One treatment comparison of cork fish with composite flour 75%: 25% 80%: 20% 85%: 15%. Data processing. Processing of data obtained from observations presented in the form of tables, to find out the nature of organoleptic (aroma, flavor, texture and color) in each addition of the sausage making materials processed and analyzed using a statistical analysis of One Way Anova at a trust level of 95% (A = 0.05). If there is a significant impact, the data is analyzed further using the Tukey test to see which treatment is causing the difference. Research results. The comparison of cork fish and composite flour is significant effect on the taste color of texture and aroma. The PMT of Gasuhiru sausage contains 262KKL and 16.72 gr of protein in 100gr. Gasuhiru sausage receiving 83.3% well received.Conclusion: The most liked sausage is a comparison of 85%: 15%. The administration of PMT provides a significant effect on children's weight loss and is 3 times greater than the Conntrol group.

The Effect of Addition of Dextrin and Arabic Gum to The Quality of Crude Albumin Fish Cork (Ophiocephalus striatus)

The Effect of Addition of Dextrin and Arabic Gum to The Quality of Crude Albumin Fish Cork (Ophiocephalus striatus)

The effect of drying temperature on chemical composition of chitosan powder from fishbone waste to hydroponic Deep Water Culture (DWC) application

The purpose of this study is to increase the added value of fishery waste, especially cork fish bones that have not been optimally utilized. The benefits of chitosan powder from cork fish bones can be used as a nutrient solution containing calcium in the DWC hydroponic system. The results of this study of cork chitosan bone powder obtained 22.65% Calcium Levels, 2.33% Moisture Content, 0.69% Ash Levels, Protein Levels 92.61%, 140 µm Particle Size, and 93.72% white degrees with microscopic properties obtained density ρ = 0.1 Kg / m3, Porosity P = 61%, Strength of Pressure chitosan powder in water σ = 0.13 Pa, Tensile strength of plant roots σ = 100.63 N / m3 Plant strain of ε = 6.14, and Young’s Modulus E = 16.39 N / m3. The hydrolysis process is carried out to obtain purer calcium chitosan powder with finer size fish so that it is easily absorbed by hydroponic plants.

The Effect of Addition of Sweet Wood Extract (Cinnamomum burmanii) and Saving Time on Fat Levels, FFA Levels and TBA of Brownies Cork Fish (Ophiocephalus striatus)

The Effect of Addition of Sweet Wood Extract (Cinnamomum burmanii) and Saving Time on Fat Levels, FFA Levels and TBA of Brownies Cork Fish (Ophiocephalus striatus)

Pendampingan dan Pelatihan Pengolahan Abon dan Kerupuk Ikan Bagi UMKM di Desa Pinang Habang Kabupaten Hulu Sungai Utara

Pinang Habang Village is one of the villages in Central Amuntai Sub-District, Hulu Sungai Utara Regency. The population of 607 consists of 307 men and 300 women. This village is an area of ​​watery peatland throughout the year. The livelihood of the largest population is fishing and raising ducks. Fishing can be done throughout the year, the types of fish caught are cork (Channa striata), betok (Anabas testudineus), siam spikes (Trichogaster pectoralis), ponds (Helostoma sp.) And swamp fishing (Trichopterus sp.). All types of fish are sold fresh and only a few are processed into processed products. At the beginning of the dry season the production of catches is abundant so that fish tend to be untreated and rotten. Therefore, fisheries product processing technology is needed to overcome it. Through the program of the Peat Restoration Agency in 2018, efforts were made to revitalize the economy of the peat community in Pinang Habang by training and assisting in the processing of shredded cork fish and cork fish crackers. Participants consisted of 20 housewives divided into two groups. Each group is a community economic team focused on one processed product. The training activities began with the dissemination of activities, training on the processing of shredded cork fish, and cork fish crackers. After they are able to process the product, they are given assistance in packaging, labeling, promotion and marketing. The participants' responses during the activities were very positive and the spirit of entrepreneurship emerged when training and capital were provided in the form of equipment and raw materials. Assistance to them continues until all groups succeed independently.

PENINGKATAN KEMAMPUAN DAN PENDAPATAN PENGUSAHA KERUPUK IKAN HARUAN DI KELURAHAN KUIN UTARA KECAMATAN BANJARMASIN UTARA

South Kalimantan has great potential in the development of fisheries and marine sector in order to increase regional development and community welfare. Haruan (Cork) is one of the popular local fishes in South Kalimantan. Efforts to develop the processed fish Haruan (Gabus) itself, especially in South Kalimantan is still not optimal, the processed fish that Cork is mostly done is processing of salted fish Cork and crackers. In the city of Banjarmasin itself the most processed development of Gabus fish is the processing of crackers. Haruan fish cracker processing business has not been run optimally. Processing crackers in Banjarmasin there are many in the district of North Banjarmasin, especially in the village of North Kuin. The method used in this activity is through counseling / delivery of materials, discussion, implementation, evaluation, and mentoring. The objective of this activity is expected to increase income for Haruan fish cracker processing business through innovation and technology transfer with packaging improvement, production increase and establishment of cooperatives which will ultimately improve the prosperity for the community so that the economy and tourism sector of the region can be more developed. The result of this activity is the change of Haruan Rahmatul fish cracker and Haruan Hj fish cracker. Maspah previously used simple packaging without being pressed with special tools and with less attractive labels then after the counseling and providing the aid of press machines, plastic packaging and labels, became standard packaging so it can be sold in mini market and gift shop. The owner of Haruan Rahmatul and Hj. Maspah also has recorded (bookkeeping) in their business activities. In the production process of cracker cutting that was previously manual after the help of a tool to make the cracker chip crackers in the process of cutting more efficient kerupuknya. In the case of the establishment of a cooperative for Haruan fish cracker business which is incorporated in Citra 2 group is still in process because it is still not sufficient to fund the principal savings.

PENGARUH PEMBERIAN EKSTRAK IKAN GABUS TERHADAP KADAR INTERLEUKIN – 6 PADA IBU NIFAS DENGAN RUPTURE PERINEUM

The research aimed at investigating the effect of the cork fish extract delivery on the interleukin-6 content change on the parturition women with the rupture perineum in the Specific Hospital of Mother and Child, Sitti Fatimah, Makassar. This was the quasi experimental research with the pre-post tes group design taken from the parturition women with the rupture perineum. Sample were as many as 30, in wich 15 the parturition women with the rupture perineum of degree II who were given the cork fish extract as the intervention were give Health Education as the control group. The measurement of IL-6 content was conducted one day post partum and after 7 das treatment. The data were analysed using Wilcoxon test and Mann-Whitney test. The research result indicated that there is the significant effect of the cork fish extract delivery on the decrease of IL-6 content namely: the intervention group is p= 0.02 and control group is p=1.00. Keyword : Cork fish extract, IL-6 content, parturition women

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

<p><em>Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.</em><em></em></p><p><em> </em></p><p><em> </em></p><p><em> </em><em></em></p>

ANALISIS USAHA MIKRO, KECIL DAN MENENGAH PENGOLAHAN KERUPUK IKAN GABUS DI KABUPATEN BANJAR

This study aims to (1) analyze the performance of technology processing business cracker cork fish in Banjar district; and (2) analyze the factors that affect revenue processing business cracker cork fish in Banjar district. The research was conducted in the village of Sungai Alang, Karang Intan Subdistrict, Banjar District, as one of the villages located Groups Processors and Marketers (poklahsar) fish crackers cork in Banjar Regency, with the object of research the processing of fish cracker cork incorporated in poklahsar fish cracker cork. The results showed that the performance of technology, processing business cork fish crackers develops well, after the processors belonging to the group processors and marketers (poklahsar), which is characterized by increasing the quantity and quality of production. Operating revenues fish cracker processing real cork influenced by the volume of fish that is processed, the amount of the loan capital and business scale, where the regression coefficient of each variable with the probability of positive-value <0.01 or valid at test level of 99%.

PEMANFAATAN GETAH BIDURI DALAM PRODUKSI ALBUMIN IKAN GABUS (Ophiocephalus striatus)

The Research about utilization of sap Biduri in the production of albumin fish cork (Ophiocephalus striatus). Has been done This research purposes to determine the ratio of sap Biduri to extract cork fish that produce the protein albumin with the highest yield and optimum heating time which produces the highest yield of the protein albumin. The study used a completely randomized design (CRD), which consists of the influence of the ratio of sap Biduri to extract protein and the effect of heating time Biduri to extract latex mixture. Each treatment is done twice to obtain 22 units of the experiment. The highest protein yield was obtained at a ratio of sap Biduri 3,0 : 30 and the heating time of 60 minutes at 53,43 %. The purity of the highest degree obtained at the optimum 50 minutes warm up period of 35.50 %.Keywords : Fish Cork, Biduri Protease enzyme, Protein yield of albumin, Albumin purity degree

Development Strategy of Post-Coal Mine Area in Kutai Kartanegara Regency, East Kalimantan Province, Indonesia

East Kalimantan province is one of the largest coal deposit reserve source, especially in the mining and quarrying sector. Mining sector is a strategic sector in East Kalimantan but post coal mining land has the problem for land using. The research method used survey method and laboratory test on 21 entities/companies with the status of cooperative and non-cooperative approach and land resource evaluation on 30 respondent keys (key informant). Analysis of data is using the evaluation of land potential: Analytical Hierarchy Process (AHP), IRR, NPV and BCR. The results showed that there are 2 scenarios decisions in the development of coal mining region that is the optimistic scenario on 2 aspects namely: (1) tourism (recreational parks and historical tours) and (2) aspects of the fishery (tilapia, goldfish, catfish). Then, in the moderate scenario, there are 3 aspects of development: (1) services (administration and housing); (2) fisheries (cork fish and damselfish) and (3) agriculture (guava, melinjo and dragon fruit). Optimizing the utilization of post-coal mining land in the regency of Kutai Kartanegara can be carried out with reference to these two types of scenarios as a manifestation of an engine of regional development.

ANALISIS FINANSIAL USAHA BUDIDAYA IKAN DI DALAM KARAMBA DI DESA PULAU LANTING KECAMATAN JEMPANG KABUPATEN KUTAI BARAT KALIMANTAN TIMUR

The purposed of this research is to analyze the benefits and feasibility of financial used the investment criteria discounted such as NPV, IRR, Net B/C and Payback Period, then continued with measuring Break Event Point (BEP) period of price, product and sale. Marketing analyzing is also available of this research. The research method that used is Proportionate Stratified Random Sampling. The result of research showed that the fish cultivating business in cage generate profits for cork fish commodity snakehead Rp. 26.643.850/year, cathfish Rp. 12.260.750/year and red snakehead Rp. 12.294.800/year. Financially fish farming snakehead, cathfish and red snakhead feasible and prospective to be developed. Based on analyzing of the break even point, the actual condition of fish farming snakehead, cathfish and red snakehead in cages above the break even point of price, production and sales. There are 2 types of fish marketing, snakehead, cathfish and red snakehead, that is level two and level three.

MEMPELAJARI PENGARUH PENAMBAHAN TEPUNG BUNGA KECOMBRANG (Nicolaia spesiosa Horan) SEBAGAI PENGAWET ALAMI TERHADAP DAYA SIMPAN BAKSO IKAN GABUS

This research aims to study the effect of adding flour to the shelf life of flowers kecombrang cork fish balls. This study was conducted in laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang in April 2014 through the month of December 2014. This study used a randomized block design (RAK) are arranged in a non fakorial with 5 (five) factors that repeated treatment as much as 5 (five) times. The level of treatment factor adding interest kecombrang flour used in this study are: T0 (Addition kecombrang flour 0,00%), T1 (addition of flour kecombrang 1.00%), T2 (addition of flour kecombrang 2.00%), T3 (The addition of flour kecombrang 3.00%) and, T4 (addition of flour kecombrang4.00%). Based on the results of measurements of water content and protein content meatballs before and after 5 days of storage showed that the concentration of flour kecombrang interest as a natural preservative very significant effect on the moisture content and protein content meatballs before and after 5 days of storage. The highest water levels before 5 days of storage are in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 68.054% and the lowest on the T0 (adding flour kecombrang interest 0,00%) with an average value of 66 , 269%. The highest water levels after 5 days of storage are on the T0 (adding flour kecombrang interest 0,00%) with an average value of 73.219% and the lowest in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 72.539 %. The highest protein content before 5 days of storage are in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 12.32% and the lowest on the T0 (adding interest flour kecombrang 0.00%) with a mean value average 12.02%. The highest protein content after 5 days of storage are in treatment T4 (adding flour kecombrang interest 4.00%) with an average value of 11.62% and the lowest on the T0 (adding interest flour kecombrang 0.00%) with a mean value average 9.19%. Organoleptic taste, flavor, color and elasticity retributions cork fish balls before and after storage on average preferably at T4 treatment (adding flour kecombrang interest 4.00%).