Processed Fish Products Research Articles

Diversification Strategy of Processed Tuna Fish Products for Coastal Community Empowerment in Bone Bolango Regency

Diversification of tuna fish products is a concern for coastal communities in Bone Bolango Regency because this will also get attention and support from the Bone Bolango Regency government considering the potential of tuna fish production in Bone Bolango Regency. This tuna fish product diversification strategy is one of the strategies carried out so that the tuna produced is not only sold through catches, but can be developed through diversification of various tuna fish product processing. This study aims to explore the understanding of coastal communities in Bone Bolango Regency in diversifying processed tuna products, and also to find out the factors that contribute greatly to empowering coastal communities in diversifying processed tuna products. For this reason, the first objective of this study will be analyzed qualitatively by interviewing respondents, the second will use the Analytical Hierarchy Process (AHP) method. The results of the analysis explain that in general, the understanding of the coastal community of Bone Bolango Regency about the diversification of processed tuna products is still not optimal. Some people are starting to realize the potential of processing tuna-based products, but limitations in technology and skills prevent them from truly taking advantage of this opportunity. The AHP results suggest that in efforts to empower coastal communities to diversify processed tuna, the dominant factor is coaching and education with the largest weight of 0.466, then the conservation and sustainability factor is the second factor with a value of 0.247, then the infrastructure and market access factor with a weight of 0.166 and finally the availability of resources with a weight of 0.121. Comprehensive policy implications must consider these four factors holistically, with the main priority on coaching and education, followed by environmental conservation, infrastructure development, and ensuring the availability of resources. Through targeted policies, it is hoped that coastal communities can improve their skills and competitiveness, and be able to create processed tuna products with high added value and sustainable.

PRODUK OLAHAN IKAN (PROKAN) UPAYA MENINGKATKAN INOVASI PRODUK PERIKANAN DI DESA SISARAHILI TELUK SIABANG, KECAMATAN SAWO, KABUPATEN NIAS UTARA

Sisarahili Village is one of the underdeveloped villages that has a lot of potential in the fisheries sector. Based on survey information in the village, the income and economy of the people of Sisarahili Teluk Siabang Village have decreased since the Covid-19 pandemic in 2020. The problem faced by the community in Sisarahili Teluk Siabang Village is the lack of knowledge and skills possessed by the community to process fishery products into processed fish products that are highly nutritious and have high selling value. In order to solve this problem, this service activity aims to provide knowledge and skills to the community in Sisarahili Teluk Siabang Village about the technology of processing fishery products into processed fish products (PROKAN) which are highly nutritious and can increase the income and economy of the community. The implementation method used to achieve the target of service activities is by conducting counseling, training on the technology of processing fishery products into Processed Fish Products (PROKAN): nuggets and meatballs and mentoring. The community group that is the special target of this service activity is fisherwomen. Through the Student Organization Capacity Strengthening Program (PPK ORMAWA), it becomes a student movement in providing knowledge about the technology of processing fishery products into Processed Fish Products (PROKAN). This community service activity was welcomed enthusiastically by the community by attending the counseling and training of Processed Fish Products (PROKAN). The community stated that they got additional insights and skills in processing fish into various products, namely nuggets and meatballs.

Penyuluhan Gemar Makan Ikan dan Demonstrasi Produk Hasil Perikanan di Desa Muntai Barat

Indonesia, as an archipelagic country with substantial fishery potential, faces challenges related to low fish consumption levels among its population. Muntai Barat Village in Bantan District, Bengkalis Regency, Riau Province, possesses significant fishery resources that remain underutilized. In response, a community service initiative comprising Fish Consumption Promotion Counseling and Fishery Product Demonstration was conducted to enhance public understanding of the importance of fish consumption and its health benefits, and to stimulate entrepreneurship and the creative economy by leveraging local fishery potential. The methods employed included interactive counseling and demonstrations of processed fish products, specifically mackerel and shrimp dumplings. Participants included 15 members of the village's women's group (PKK). The results indicated a significant increase in participants' knowledge of the nutritional content and benefits of fish, with a 45.34% improvement in post-test scores compared to pre-test results. All participants (100%) successfully created fish dumpling products, reflecting improved skills in processing fish into economically valuable products. Support from the village government in the form of business fund access for participants is expected to encourage the establishment of 3-5 fishery-based business units within six months. In conclusion, this activity effectively increased community awareness and skills in utilizing local fishery resources, potentially fostering the growth of the creative economy in the village.

Transformative changes are needed to support socio-bioeconomies for people and ecosystems in the Amazon.

Current social-technical and political conditions threaten the integrity of the Amazon biome. Overcoming these lock-ins requires structural transformations away from conventional economies towards 'socio-bioeconomies' (SBEs). SBEs are economies based on the sustainable use and restoration of Amazonian ecosystems, as well as Indigenous and rural livelihood systems in the region. They include sustainable eco-tourism as well as diversified production and innovative processing of fruits, nuts, oils, medicines, fish and other products deriving from socio-biodiversity. Using a sustainability transitions perspective, we argue for multi-scalar policy changes to sustain, enhance and scale-out and scale-up SBE initiatives. To nurture niche SBE acitivities, we advocate for improvements in infrastructure, value chains and social organizations. To dismantle structural barriers, we call for an end to harmful subsidies, greater representation of marginalized communities in territorial planning, enhanced rural-urban and intersectoral linkages, international collaboration, shifts in demand, and changes in conservation and production narratives. Policies for SBEs must also use clear definitions, participatory processes and a multi-biome approach to avoid perverse outcomes.

Characteristics of Nile Tilapia (Oreochromis niloticus) Fish balls with The Addition of Asian Sea Bass (Lates calcarifer) Bones Bio-calcium

Nile tilapia has high protein content so it can be processed into fish balls. Fish balls are a processed fish product that is high in protein but low in calcium. Asian sea bass (Lates calcarifer) bones are a type of fishery by-product that can be utilized by processing them into a source of calcium. It is known that the average human daily calcium requirement is 800 mg - 1300 mg per day. The addition of bio-calcium from Asian sea bass fish bones was carried out to increase the nutritional value of calcium in fish balls and meet consumers' calcium intake. The research aimed to assign the effect of Asian sea bass bone bio-calcium (FPB) addition on the physical, chemical, and sensory characteristics of Nile tilapia fish balls. The research method used was laboratory experimental with a Completely Randomized Design (CRD). The treatment of the current study was the addition of FPB at different concentrations (0; 3; 5 and 7%). The research analysis carried out included gel strength, calcium, protein, water, fat, ash contents and sensory characteristics. The research showed that the addition of FPB had significant effect on gel strength, calcium, protein, water, fat, ash contents and sensory characteristics (P<0.05). FPB at a concentration of 3% showed the best treatment of hedonic value with gel strength of 1889.757 g.cm, calcium content of 1095.1 mg/100g, protein content of 13.23%, moisture content of 72.28%, fat content of 1.39% and ash content of 2.43%. The addition fishbone bio-calcium at proper concentration increases the texture and calcium content of Nile tilapia fish balls without any sensory interference. The fishbone bio-calcium could be a cheap source of calcium for the food industry to provide high protein and calcium food including fish ball for society to overcome calcium deficiency.

Creative and Innovative Learning Through Environmental Empowerment, Gajah Wong Clean River Program

Kali Gajah Wong is a river located in Kampung Giwangan, Yogyakarta, which was previously known as a slum area. Through a community empowerment program initiated by the Mrican Youth community, Kali Gajah Wong has transformed into a tourist village. This article discusses the application of creative and innovative learning in the environmental empowerment of Kampung Kali Gajah Wong. The research employs a literature study method by examining research articles related to the community empowerment of Kali Gajah Wong. The results show that creative and innovative learning has been implemented through various training programs for local residents, such as waste management, processed fish products, and so on. These activities aim to enhance the skills and productivity of the residents while creating distinctive village products as branding for the Kali Gajah Wong tourist village. It can be concluded that creative and innovative learning is highly applicable in real community empowerment through direct observation of its benefits.

Development Of Novel Processed Tilapia Products For The Group Of Female Fish Farmers In The Village Of Ranu Klakah Lumajang

Floatingfish cages are utilized in fish farming systems using public water bodies such as lakes and seas, with tilapia being a widely cultivated fish in Indonesia due to its economic and nutritional value. Ranu Klakah, a volcanic lake in East Java, is explored as a site for tilapia cultivation. Upwelling, the process of nutrient-rich deep water rising to the surface due to wind-induced currents, is examined for its effects on water quality and fish productivity. The activity focuses on the impact of upwelling on tilapia, including reduced water quality, scarcity of natural fish food, physiological stress, disease susceptibility, and decreased fish production. To address the challenges posed by upwelling, it suggests processing tilapia into value-added products, like fish nuggets and skin chips, to enhance market value. Community service activities involving training for making these processed fish products are described, aiming to empower women in the fish farming sector and improve family income. We concludewith insights into the potential benefits of these activities and their positive impact on the local community.

The PEMBERDAYAAN MASYARAKAT MELALUI PEMBUATAN GREEN FISHBALL DI HAMADI, KOTA JAYAPURA,PAPUA

Wife has an important role in helping the family economy. Hamadi village, Subdistrict South Jayapura, Jayapura City is one of Village that has a fishing community. Problems that occur are not yet available business institutions in the community that can coordination fish processing business activities and Causing a lack of motivation and innovation as well as community creativity in developing processed fish products. This happened to one of the fishery business groups is POLAKSHAR Mama Papua, where processed fishery products are only made into smoked fish simply. The Participatory Rural Appraisal (PRA) approach was used in this activity.The community has a large role to implementing the proses and can make processed fishery products, namely meatballs that use tuna meat by add Green color from Moringa leaves with womb β-karoten that have functional properties as antioxidant, and can improve income and can managed well in a book keeping

RANCANG BANGUN JEMURAN KERUPUK OTOMATIS BERBASIS IOT UNTUK PRODUSEN KERUPUK IKAN DI SIDAYU GRESIK

Gresik Regency is one of the regencies in East Java province with a geographical location directly adjacent to the coast of the Java Sea. The amount of milkfish cultivation that can be produced from ponds located on the north coast of Gresik Regency has a high potential value to be utilized as processed fish products. One of the most widely produced processed fish products is milkfish crackers. The availability of easily obtained raw materials does not make it difficult to process fish crackers. Drying crackers by drying in the sun will run smoothly in hot weather or dry season. However, when entering the rainy season, there are often many obstacles, namely the heat of the sun that does not match what is needed, such as cloudy weather and even if it suddenly rains, which sometimes causes mold on the crackers because there is not enough time to take the crackers that are being dried. The drying process must always be supervised directly by humans, besides that there are several types of crackers with different compositions that have different drying times. This tool is enabled to recognize the weather including light intensity, air temperature, and rainfall so that it is considered more efficient to use during the rainy season. The user simply puts the fish crackers on the clothesline and when the tool recognizes rainy or cloudy conditions, the fish cracker clothesline will be pulled by an electric motor to be put into the room. When the user is away, the clothesline can also be monitored and controlled remotely. As a result, the IoT-based Automatic Cracker Clothesline System can recognize whether the weather is sunny, hot, or rainy. The system can also extend the clothesline automatically when the weather is sunny or hot, the system can pull the clothesline when it rains or cloudy automatically. The system can send notifications to the smartphone according to the weather conditions and the position of the clothesline being pulled or extended in realtime, the system can display the indicators of each sensor to the smartphone. Users can also enter the drying time and minimum temperature range into the system. As a result, the system can run well to recognize the weather around the cracker clothesline and can insert crackers when it is raining, cloudy or when the drying time has expired automatically.

Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)

Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear. Therefore, myosin particles and Pickering emulsions stabilized by bighead carp myosin (BCMPEs) were analyzed. The surface structure of BCM particles at 0.6 mol/L NaCl treatment was uniform and compact with a contact angle of 86.4 ± 2.7°, exhibiting the potential ability to construct O/W Pickering emulsions. The size and flocculation index (FI) of BCMPEs decreased with the increase in BCM concentrations of 1%–4% (w/v). Reversely, the size of BCMPEs increased with the increase in oil-water ratios. BCM particles could uniformly distribute at the oil-water interface to stabilize BCMPEs at a BCM concentration of 4% (w/v) and an oil-water ratio of 6:4 (v/v). This study could help explore fish proteins to construct Pickering emulsions for the deep processing of fish products.

PELATIHAN PRODUKSI DAN PENGEMASAN OLAHAN HASIL PERIKANAN PADA KELOMPOK NELAYAN TRADISIONAL UJUNGPANGKAH DI KABUPATEN GRESIK PROVINSI JAWA TIMUR

The problem faced by traditional fishermen groups is business expansion and empowerment of fishermen women to process some of the catch into processed products. Processed fish products that are in demand by the public are a promising business opportunity, this requires technology to produce good products. Products resulting from the diversification of marine processing are catches that are rarely consumed by the public, but have high nutritional content that is really needed by the community. The aim of making this product is to increase the added value of runcah fish. Trash fish is usually only used as fish meal or even in certain conditions is thrown away because it cannot be processed into a product of marketable value. The implementation of this program is divided into several activity stages, namely: The first stage is collecting aspirations, the second stage is exploring the problems that exist at the location of community service activities and the third stage is evaluating mentoring activities. The results of this activity are that the partner group has succeeded in producing the raw material for Pahat fish and has the motivation to produce processed products in the form of nuggets, meatballs and fish crackers. Nugget, somai and dragon's foot products, all of which are made from fish meat, are expected to be a breakthrough in efforts to increase the added value of products caught by fishermen. The conclusion from this community service activity is that the partner group has high enthusiasm and motivation to take part in training in community service activities, has adequate skills to produce processed products from Pahat fish and is successful in producing Pahat fish raw materials and has the motivation to produce processed products in the form of nuggets, meatballs and fish crackers.

A multiplex PCR assay to detect mislabelling in fish products

ABSTRACT Fish substitution in fish products is an important issue in fish markets, as it is a widespread practice. An authentication protocol for Rohu, Thaila and Tilapia was developed by multiplex PCR. Three species-specific and one degenerate common forward primer were designed using the Cytb gene of the mitochondrial genome. These primers for Labeo rohita, Labeo catla and Oreochromis niloticus showed the fragment size of 235 bp, 186 bp and 506 bp on the agarose gel, respectively. The primers for L. rohita and L. catla were sensitive to 0.1 ng of DNA template, while for O. niloticus this value was 1 ng of DNA template. A total of 230 commercial samples (160 fried and 70 processed fish products) were screened, where 60% mislabeling in fried and 30% mislabeling in processed fish were found. This multiplex PCR protocol could give useful insights for food inspection and enforcement of regulatory food control.

SOSIALISASI PENGEMASAN PRODUK, LABEL PRODUK DAN PEMBUATAN LAPORAN KEUANGAN SEDERHANA BAGI PELAKU UMKM DI DESA ADAT SANUR

Desa Adat Sanur has the potential for natural resources in the form of abundant fish, but the utilization of these natural resources to increase selling value is still not optimal because the fish is sold raw without any processing. In addition, the potential of Desa Adat Sanur is also a strategic tourism object, with this potential certainly having an impact on Micro, Small and Medium Enterprises (MSMEs) around Desa Adat Sanur. However, there are still many business actors who still combine their business money with their personal money and have not kept financial records so that business profits are also not recorded. Based on these problems, socialization of Micro, Small and Medium Enterprises related to increasing selling value and financial recording is important even though it is simple. This village project activity has solutions related to the problems previously described. The method used in this village project is in the form of socialization and mentoring regarding fish processing into finished products in the form of crackers, product packaging, product labels and making simple financial reports for Micro, Small and Medium Enterprises (MSMEs). The results of this village project can provide an understanding of the importance of recording good financial statements and provide an explanation of how to increase the selling value of fish through the processing of raw fish products into finished products in the form of fish crackers.

Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach

Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during cold smoking processing (light, moderate, and full-cure) in tune samples. An innovative untargeted analytical approach, headspace solid-phase microextraction combined with gas chromatography and a hybrid quadrupole-orbitrap mass analyzer, was employed to identify 86 volatiles associated with the cold smoking process. Most of these compounds, including phenols, furan derivates, aldehydes, cyclic ketones, and different aromatic species, were found to contribute to the smoke odor. The development of a QuEChERS-based extraction and clean-up method facilitated the quantification of 25 relevant smoky markers across all smoking degrees, revealing significant concentration differences after 15 h of smoking. This research sheds light on the dynamics of cold smoking impact and its on the flavor profile and safety quality of processed fish products.

Metal Content, Fatty Acid and Vitamins in Commercially Available Canned Fish on the Bulgarian Market: Benefit-Risk Ratio Intake.

Today, the distribution and consumption of canned products have become widespread due to the convenience of using processed fish products. This study aims to evaluate elements of toxicological concern and essential elements (Cd, Al, Cu, Cr, Mn, Fe, Pb, Ni, and Zn), the fatty acid composition, and the fat-soluble vitamin and antioxidant pigment contents of various canned fish products purchased on the Bulgarian market. The estimated weekly intake and human health benefit-risk ratio based on metal elements and n-3 LC-PUFA contents in canned fish products were assessed. The contents of the analyzed elements in the canned samples were found to be below the limits set by various health organizations. Al was detected in only one sample. The profile of fatty acids showed that the canned fish had high PUFA/SFA ratios, EPA + DHA contents and low SFA, AI and TI values. The analyzed canned fish contained significant contents of fat-soluble vitamins. The Atlantic bonito in a jar sample was characterized by a high percentage of vitamin A (26.7% RDI) and vitamin D3 (142% RDI) per 100 g portion. The calculated EWI value shows that the consumption of canned fish products did not present any risk. The benefit-risk ratio indicates that the canned fish species are safe for human consumption, except for one sample regarding Cr.

PEMANFAATAN TULANG IKAN TUNA SEBAGAI UPAYA PENGURANGAN LIMBAH MENJADI OLAHAN KERIPIK PADA UMKM MARIFA

One of the snacks is tuna bone chips, which consists of thin round slices made from tapioca flour. The use of materials made from fish bones is intended to reduce the waste of tuna fish bones that are discarded. This service activity was conducted in Malaju Village, a hamlet in the western part of Paropa, where most residents work as entrepreneurs concentrating on processed fish products. Among the most discarded waste from fish production is fish bones. This waste can pollute the surrounding environment. The purpose of this service is to help MSME players find solutions so that production waste does not pollute the surrounding environment. This service uses evaluation, socialization, and training. The result of utilizing tuna fish bones for making chips is to reduce the amount of tuna fish bone waste and make this product an additional source of income for small and medium businesses (MSMEs).

Microbiological safety of dry-cured fish from the raw material to the end of processing

The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products. In this study total aerobic colony count and Enterobacteriaceae, as proxy of process hygiene criteria, and detection of Listeria monocytogenes and concentration of histamine, as food safety criteria, were investigated in Salmo salar (salmon), Xiphias gladius (swordfish) and Thunnus albacares (yellowfin tuna), before, during, and at the end of a dry-curing process, performed in a dedicated cabinet, at controlled temperature, relative humidity and ventilation, up to 240 h. The microbiological parameters were investigated in the tested fish products by culture methods and shotgun metagenomic, while the presence of histamine, and other biogenic amines, was quantified by High Performance Liquid Chromatography.In the raw material, and up to the end of the dry curing process, the concentration of Enterobacteriaceae was always lower than 10 CFU/g, while total aerobic colony counts ranged between 3.9 and 5.4 Log CFU/g in salmon; 5.5 and 5.9 Log CFU/g in swordfish; 4.4 and 4.8 Log CFU/g in tuna. The pH values were significantly different between fish species, in the raw materials and during processing except for T4, occurring 70 h after the start of the process for salmon and after 114 h for swordfish and tuna. Water activity was different at specific sampling points and at the end of processing. Overall, 79 % of the sequences identified in the tested fish samples were assigned to y bacteria. The most abundant phyla were Pseudomonadota, Bacillota and Mycoplasmatota. The microbial populations identified by shotgun metagenomic in the tested fish species clustered well separated one from the other. Moreover, the microbial richness was significantly higher in salmon and tuna in comparison to swordfish.Listeria monocytogenes was not detected in the raw material by using the reference cultural method and very few reads (relative abundance <0.007) were detected in swordfish and tuna by shotgun metagenomic. Histamine producing bacteria, belonging to the genera Vibrio, Morganella, Photobacterium and Klebsiella, were identified primarily in swordfish. However, histamine and other biogenic amines were not detected in any sample.To the best of our knowledge this is the first paper reporting time point determinations of microbiological quality and safety parameters in salmon, swordfish and tuna, before, during and at the end of a dry-curing process. The data collected in this paper can help to predict the risk profile of ready to eat dry-cured fish products during storage before consumption.

COI-high resolution melting analysis for discrimination of four fish species in the family Notopteridae in Thailand

Species identification is an essential and vital basis for biological research. Since several fish species have similar appearances and shapes at different developmental stages and researchers lack experience identifying these fish species, molecular techniques are needed. In Thailand, fish species of the family Notopteridae consist of two genera and four species, including Notopterus notopterus, Chitala ornata, Chitala blanci, and Chitala lopis. The combination of the cytochrome c oxidase I (COI) gene sequences with a nonsequencing approach, high-resolution melting (HRM), was developed to discriminate four target species in a rapid, reliable and cost-effective manner. One of three designed primer pair sets, Notop-HRMF1/Notop-HRMR1, was the most appropriate and provided four distinct melting curves. In addition, ten fish species of other families were used for the specificity test, and only the four target species of Notopteridae were specific for this primer pair set. The results of this study indicated that COI-HRM analysis is an efficient approach for identifying species of Notopteridae in Thailand. Applications of this technique may be used to investigate species of this family in processed fish products or larval fish species in several spawning grounds for sustainable fishery resource management.

Integrated DNA barcoding methods to identify species in the processed fish products from Chinese market

DNA-based methods are reliable for a precise identification of species in processed products. In this study, we assessed five typical DNA extraction methods from multiple aspects. Full-length and mini-length DNA barcoding were performed to detect the species substitution and mislabeling of 305 processed fish products from the Chinese market covering six processed fish products. The salt extraction method that exhibited the best overall performance was applied. All samples were successfully extracted; however, only 19.3 % of samples could be amplified using the full-DNA barcode primer set, and 90.2 % of samples could be amplified using the newly designed mini-DNA barcode primer sets (401 and 320 bp). Overall, the molecular identification results revealed that 36.4 % (111/305) of the samples were inconsistent with the labels, with commercial fraud observed in all six types of processed fish products. The survey findings provide technical references for effective fish authentication monitoring, offering insights into the seafood safety in markets.

PEMANFAATAN PERALATAN PENGOLAHAN IKAN BERBENTUK MESIN UNTUK PENINGKATAN KAPASITAS PRODUKSI PADA KELOMPOK PENGOLAH DAN PEMASAR IKAN DI KAWASAN KONSERVASI PERAIRAN TWP GILI MATRA

The fish processing and marketing group (poklahsar) in the Gili Matra Marine Protected Area has received intervention from the central government through Bappenas in the COREMAP-CTI III program. This intervention involves improving human resource capacity and providing grants for fish processing equipment. However, the limited duration of the program has resulted in suboptimal assistance in utilizing the donated fish processing equipment. Therefore, the involvement of universities in assisting the community is deemed necessary. This assistance activity aims to inform and educate the poklahsar about the use of fish processing equipment, particularly machines, to enhance production capacity in the Gili Matra Marine Protected Area. The assistance activities were carried out in July 2023 at the respective production locations of each poklahsar. The educational method for adults in this assistance activity involves lectures and hands-on practical training. The outcome of this assistance activity is an increased understanding and knowledge among poklahsar in the Gili Matra Marine Protected Area regarding the functions and uses of various machine-based fish processing equipment. Additionally, it was identified that some obstacles hinder optimizing machine-based equipment utilization, including a lack of understanding in using such equipment and limited market demand for processed fish products. In conclusion, the poklahsar have diverse views on using machine-based equipment, enabling them to optimize the use of such equipment despite the limited demand for processed fish products.