Catfish Processing Research Articles

Environmentally utilization and chemical analysis of catfish (Pangasianodon hypophthalmus) industrial waste

Catfish (Pangasianodon hypothalamus) are known in Asia, specifically in Southeast Asia. Currently, this fish has been exported to almost all countries in the world. This research aimed to examine the existing conditions of the solid waste produced, analyze the chemical composition of the waste, and look for alternatives for the policy and economical use of waste in the catfish processing business. Using the survey method, data were gathered through measurement at the research location and laboratory, interviews with business owners, and field observations. Proximate analysis was conducted on pink slime meat, belly fat, bones, and fish innards. Analysis of acid number, saponification number, iodine number, and fat fatty acid was carried out on stomach fat. Meanwhile, amino acid analysis was carried out for pink slime meat. Handling catfish industrial waste has yet to be carried out properly, which causes a foul smell and disturbs the environment. The catfish industry waste’s chemical content (protein, fat, water content, carbohydrates, and fatty acids) (pink slime meat, belly fat, fish bones, and innards) is still relatively applicable. The study processed fish waste into products like instant porridge, analogous fish sago rice, and fish sago noodles. The proximate analysis results of these products show figures that exceed the minimum standards for similar products.

Upaya Pemberdayaan Masyarakat melalui Pelatihan Pengolahan Ikan Patin sebagai Produk Unggulan di Desa Basarang, Kecamatan Basarang, Kabupaten Kapuas

Basarang Village, located in Basarang Sub-district, Kapuas Regency, Central Kalimantan, has great potential in fisheries, particularly catfish farming. Despite the abundant production of catfish, its utilization is still limited to the sale of fresh fish without further processing. This condition encouraged KKN students from Palangka Raya University to conduct community service activities in the form of training on processing catfish into fish crackers, with the aim of increasing the added value of products and community income. The training was attended by PKK women and members of the Basarang Village Youth Organization on August 8-9, 2024. The methods used included observation, training, and coaching. The results showed high enthusiasm from the participants, as well as improved skills in catfish processing. The resulting patin fish crackers are expected to become a promising new business opportunity, strengthen the local economy, and support sustainable economic development in the village. Further implementation and policy support are needed to maximize the positive impact of this activity.

PENGOLAHAN NUGGET IKAN PATIN (PANGASIUS HYPOPTHALMUS) SEBAGAI MAKANAN UNTUK PENCEGAHAN STUNTING PADA BALITA DI POSYANDU MUTIARA KASIH KELURAHAN 16 ULU PALEMBANG

Stunting is a national priority health problem. Stunting prevention involves the active role of the community, households and parents with children. The national stunting prevalence in Indonesia in 2023 is 21.6%, the target the government wants to achieve in 202 is 14%. Patin fish is one of Indonesia's mainstay commodities. The nutritional value of fresh catfish contains 12.6 - 15.6% protein, 1.09 - 5.8% fat, 0.74 - 3.5% ash and 80 - 3.5% water. 85 %. Furthermore, in the form of fish protein concentrate, the nutritional value contains 75.31% protein, 2.79% fat, 2.14% ash and 6.39% water. This program was implemented in January 2023 at Posyandu Mutiara Kasih and the target of the activities was mothers with children under five in the 16 Ulu sub-district. In implementing this program, several stages were carried out, such as preparation and coordination with the posyandu, local health center, conducting counseling and demonstrations about processing catfish nuggets as food to prevent stunting in toddlers. The hope is that after conducting outreach and demonstrations, mothers in the 16 Ulu sub-district will be able to know about stunting and the processing of catfish nuggets as food to prevent stunting in toddlers. As a result of the activity, it is hoped that mothers in 16 Ulu sub-district will be able to process catfish nuggets made from catfish independently and apply them as a side dish for toddlers in everyday life. Keywords: Stunting, Catfish, Toddlers Stunting is a national priority health problem. Stunting prevention involves the active role of the community, households and parents with children. The national stunting prevalence in Indonesia in 2023 is 21.6%, the target the government wants to achieve in 202 is 14%. Patin fish is one of Indonesia's mainstay commodities. The nutritional value of fresh catfish contains 12.6 - 15.6% protein, 1.09 - 5.8% fat, 0.74 - 3.5% ash and 80 - 3.5% water. 85 %. Furthermore, in the form of fish protein concentrate, the nutritional value contains 75.31% protein, 2.79% fat, 2.14% ash and 6.39% water. This program was implemented in January 2023 at Posyandu Mutiara Kasih and the target of the activities was mothers with children under five in the 16 Ulu sub-district. In implementing this program, several stages were carried out, such as preparation and coordination with the posyandu, local health center, conducting counseling and demonstrations about processing catfish nuggets as food to prevent stunting in toddlers. The hope is that after conducting outreach and demonstrations, mothers in the 16 Ulu sub-district will be able to know about stunting and the processing of catfish nuggets as food to prevent stunting in toddlers. As a result of the activity, it is hoped that mothers in 16 Ulu sub-district will be able to process catfish nuggets made from catfish independently and apply them as a side dish for toddlers in everyday life.

PERBANDINGAN NILAI TAMBAH PRODUK OLAHAN IKAN LELE (Clarias Gariepinus) DI GRIYA ULAM-Q KABUPATEN KEDIRI

The purpose of this research is to determine the process of processing catfish into processed catfish in the form of floss and nuggets and to find out the comparison of the amount of added value and profits obtained by MSMEs processing catfish in Griya Ulam-Q, Ngasem District, Kediri Regency. This research was conducted in July - August 2023. The data analysis method used was the hayami value added analysis method. The respondents in this research were catfish processing businesses under the auspices of Griya Ulam-Q, Kediri Regency. The research results show the process of processing catfish into floss and nuggets with various additional raw materials. In calculating the added value using the Hayami method, the added value of abon was IDR 46,822.40 per kilogram, and for nuggets IDR 158,814 per kilogram. Based on the added value calculation using the hayami method, the smallest added value ratio is the added value of floss, namely 31.21%. Meanwhile, the largest added value ratio is the added value of catfish nuggets of 52.94%. The largest level of profit obtained was from floss, namely 88.79%.

Increasing Public Awareness of the Importance of "Gemari" (Love to Eat Fish) Through Mentoring Catfish Cultivation and Processing

Catfish is one type of freshwater fish that is much loved by the people of Indonesia. In addition to its delicious taste and easy to process, this type of fish also has a lot of nutrients in it that are good for body health. Catfish farming is a maintenance activity for catfish enlargement from small in size (fry) to consumption size. Catfish farming is one of the efforts to provide food needs as a source of protein. Protein sources from fish are increasing day by day, along with increasing public awareness about the importance of catfish's nutritional content. The method used in this community service activity is by providing counseling, handing over catfish seeds, and assisting catfish processing as a health promotion medium. The results of Community Service activities regarding catfish farming, processing methods, and understanding of the high nutritional content in catfish can increase family interest in catfish consumption through fondness for eating fish.

Applied of BULEYUR technology to empower the economy of communities affected by Covid-19 in Nyatnyono, Semarang

Pokdakan Partners Mardi Mulyo and Siwarak Mina Sejahtera in Nyatnyono Village, Semarang Regency, face a number of challenges in cultivating catfish, such as lack of technical knowledge and working capital, low understanding of production processing technology, marketing difficulties during the pandemic, and lack of knowledge about the use of social media and the internet to promote catfish and vegetable cultivation products. The aim of this service activity is to provide knowledge, skills, and business capital through the application of BULEYUR technology (catfish and vegetable cultivation) as an effort to empower partners. The methods applied include dissemination of BULEYUR knowledge and technology, processing of harvests, marketing systems, providing grant assistance for production facilities and infrastructure, as well as intensive partner assistance. The results achieved from the activities show that partners know, understand, and apply BULEYUR technology in increasing business production, processing harvests to increase product selling value, and pioneering online marketing technology applications. The total harvest of 30 BULEYUR buckets was quite good, producing 364 kg of catfish and 360 kg of water spinach; fish survival rate reached 84%; and the absolute growth value reached ±90g/head during 16 weeks of maintenance; and the net profit of the business reached Rp. 3,120,000.00. Other activity achievements include increasing harvest yields through the application of catfish processing technology, as well as pioneering an online-based marketing platform to increase business capacity and income for partners.

Analysis and Design of Enterprise Architecture in The Implementation of Digital Transformation at Village Tourism of Kampung Patin Kampar Regency using TOGAF

The development of information technology helps the community, entrepreneurs and MSMEs. This research was conducted in Kampung Patin, Kampar Regency. This research aims to create an Enterprise Architecture (EA) TOGAF design for MSMEs in Kampung Patin, we all know this digital transformation is useful in increasing the business value of the surrounding economy. there is a special implementation in utilizing this role, building financial applications, raw material stock applications because these MSMEs are able to produce 34,000 tons to 45,000 tons of catfish every month. The processing of catfish is like regional souvenirs, namely: catfish meatballs, catfish nuggets, catfish batagor, catfish fillets, and catfish skin crackers. innovation like this alone is not enough to require technology and digital transformation in running a business and promoting processed catfish. the results of the study were designed in the form of an enterprise architecture blueprint for UMKM Kampung Patin as an internal guidebookincrease the effectiveness and efficiency of digital transformation in these MSMEs

Changes in the fatty acid profile of fish oil derived from Pangasius catfish (Pangasianodon hypophthalmus) processing waste due to variations in fish size and heating temperatures

Background During the last decade, the demand for fish oil as a feed component has increased. Therefore, identifying sources of fish oil from processed catfish waste is an important task. This study aimed to analyse the relationship between fresh weight and mesenteric weight in each group of fish and determine how variations in the size of catfish (Pangasianodon hypophtalmus) and heating temperature affect fatty acid profiles. Methods The primary source of raw material used to produce fish oil is the mesenteric organ, specifically the belly fat of catfish. This material was obtained from catfish in the following categories: Group A (290-390 g), Group B (440-685 g), and Group C (890-1,100 g). The fish oil was subjected to four different levels of heating temperature (45°C, 60°C, 75°C, and 90°C). The parameters that were analysed included biometry measurements, the correlation between fish weight and mesenteric tissue, and fatty acid content. Results Significant positive linear correlations were found between body weight and mesenteric tissue in Group A (p < 0.001, r 2 = 0.65), Group B (p < 0.001, r 2 = 0.72), and Group C (p < 0.001, r 2 = 0.64). Notably, significant differences in fatty acid composition were observed among fish groups and varied heating temperatures. Within the fish group, unsaturated fatty acids ranged from 51.25% to 56.61%, n-3 fatty acids from 1.44% to 1.77%, n-6 fatty acids from 9.04% to 10.1%, and n-9 fatty acids from 35.35% to 37.43%. Temperature fluctuations led to unsaturated fatty acid contents of 52.06% to 55.55%, n-3 fatty acids of 1.28% to 1.46%, n-6 fatty acids of 8.14% to 8,45%, and n-9 fatty acids of 34.9% to 36.92%. Conclusions The best fatty acid composition in fish oil was found in Group B (with a weight between 440 g to 685 g) through a heating process at 45°C

The Effect of Red Ginger Oleoresin Addition on the Oxidation Level in Oil Pangaas Catfish Offal (Pangasius hypoptalmus)

Pangas Catfish (Pangasius Hypophthalmus) is a freshwater fish species in Indonesia. The by-products of catfish processing offer potential for fish oil production due to their diverse fatty acid composition. However, fish oil is prone to oxidation, leading to deterioration of its quality. To address this issue, red ginger oleoresin (Zingiber Officinale Var. Rubrum), known for its antioxidant properties, is investigated as a possible solution to inhibit oxidation in the oil of Pangas Catfish offal. The objective of this study is to evaluate the impact of adding red ginger oleoresin at various concentrations to the oil of pangas catfish offal on its oxidation level. The research employed a Completely Randomized Design (CRD). Red ginger oleoresin was added to the oil of pangas catfish offal at concentrations of 0,2%, 0,4%, and 0,6%. The results indicated that the addition of 0,4% red ginger oleoresin was the most favorable treatment, as determined by sensory evaluations, which ranged from 7,57 to 7,85. The peroxide value (PV) of the oil was measured at 4,38 meq/kg, and the free fatty acid (FFA) was 1,25%. Furthermore, the oil of pangas catfish offal treated with 0,4% red ginger oleoresin exhibited significant levels of omega-3, omega-6, and omega-9 fatty acids at 1,02%, 16,26%, and 35,04%, respectively. The Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content were recorded at 43,22%, 37,04%, and 19,61%, respectively.

Changes in the fatty acid profile of fish oil derived from Pangasius catfish (Pangasianodon hypophthalmus) processing waste due to variations in fish size and heating temperatures

Changes in the fatty acid profile of fish oil derived from Pangasius catfish (Pangasianodon hypophthalmus) processing waste due to variations in fish size and heating temperatures

Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.)

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).

Closing Nutrient Cycles through the Use of System-Internal Resource Streams: Implications for Circular Multitrophic Food Production Systems and Aquaponic Feed Development

In order to further close nutrient cycles of aquaponic systems, it could be possible to integrate a third trophic level in the form of insect larvae production (i.e., black soldier fly larvae) to recycle internal waste streams into valuable nutrients. This would present opportunities to formulate sustainable circular aquafeeds that combine these internally available nutrients with complementary external raw materials. The ingredient composition of feeds for such circular multitrophic food production systems (CMFS) may affect fish performance as well as excretion of important dissolved plant nutrients such as N, P and K. Hence, fish meal from catfish processing (CM) as base ingredient was combined with variable levels of poultry by-product meal (PM) and black soldier fly larvae meal (BSFM) into three marine-ingredient-free experimental diets corresponding to hypothetical production scenarios of a CMFS that aims to integrate aquaponics with insect larvae production. These experimental diets and a commercial diet (COM) were compared using isonitrogenous and isolipidic formulations. They were fed to African catfish (Clarias gariepinus) in recirculating aquaculture systems (RAS) and evaluated concerning growth performance and nutrient excretion. All diets resulted in similar total inorganic nitrogen (TIN) excretion, whereas the increase of dietary PM inclusion from 0% (BSF diet) to 20% (MIX diet) and to 41% (PM diet) and concomitant reduction of BSFM inclusion led to increasingly higher soluble reactive phosphorus (SRP) excretion per unit of feed compared to the COM diet. While the PM diet enabled the best growth and feed conversion performance, the MIX and especially the BSF diet produced more similar performance to the COM diet, which generated the highest dissolved K excretion. The MIX and the PM diet resulted in the highest Ca and P, yet lower N content in the fish feces. Results indicate that combining CM with elevated levels of PM in the diet of African catfish could improve growth performance and reduce the need for P fertilization in aquaponics when compared to industrial diets optimized for low environmental impact. Findings are discussed regarding their implications for CMFS and aquaponic feed formulation.

Nutritional, physical, and sensory properties of fish crackers produced from the head of catfish (Clarias gariepinus)

Catfish heads are a common byproduct of large-scale catfish processing, known for their rich nutritional content. However, despite their potential to be processed into food products such as crackers, catfish heads remain relatively underused. This study aimed to produce crackers made from catfish heads and evaluate the nutritional, physical, and sensory properties of the crackers. After the preparation of catfish head flour (CHF) and catfish head crackers (CHC), the crackers were analysed with various ratios of tapioca flour (TF) to CHF: CHC 0 (100: 0), CHC 1 (90:10), CHC 2 (80:20), CHC 3 (70:30), and CHC 4 (60:40). The examination of the nutritional, physical, and sensory properties showed that the CHF had high protein (30.89% db), calcium (21.83% db), and phosphorus (10.26% db) values, with the CHC 3 having higher protein, calcium, and phosphorus contents than the control group (p<0.05). The CHC 3 also exhibited good colours and textures, in addition to its superiority in all sensory attributes. In light of this analysis, the CHC 3 was indeed the best cracker processing. This study indicates that catfish heads as food ingredients can serve as nutritious crackers preferred by the panelists.

Hazard Analysis Critical Control Point (HACCP) Education Shredded Catfish Products at UMKM XYZ

Catfish is the result of freshwater aquaculture which is often found in Mojokerto Regency, East Java. XYZ Micro, Small and Medium Enterprises (UMKM) is a business engaged in the processing of catfish, with shredded catfish as one of its products. Hazard Analysis Critical Control Point (HACCP) is one of the factors that influence the quality of food products, but XYZ SMEs do not understand this. One of the efforts that can be made for the XYZ MSME business in improving its products is by conducting HACCP-related education. The form of activities carried out in this activity is identifying hazards during the production process, which includes observation, analysis and determination of critical points, giving advice, and implementing control measures. The results of these activities were that UMKM XYZ was able to improve the quality of catfish shredded production. This is evidenced by the creation of SOPs at each stage of catfish shredded production. The application of HACCP is expected to improve the quality and safety of catfish shredded products.

Pengolahan Abon Lele tanpa Minyak di Desa Buyut Ilir Kabupaten Lampung Tengah

Purpose: This community service activity is aimed to optimalize the processing of fresh catfish and increase the knowledge, understanding, and ability of participants regarding the processing of catfish floss without oil as an alternative processing of fresh catfish, also obtain healthier fish floss. Methodology: This activities carried out through several stages, starts from the preparation, implementation, and evaluation stages. The method used is to provide some theory and practice online using Zoom Meeting. Catfish floss without oil is processed with several stages such as fish preparation, steaming, mashing, and roasting. Results: Participants know in theory the benefits, handling, and diversification of processed catfish, especially fish floss without oil. Participans can also practice directly processing fish floss without oil, thus creating opportunities for a home industry that specifically processes catfish cultivation in Buyut Ilir village. The processed products produced are expected to increase the consumption and economic conditions, especially Buyut Ilir village. Conclusion: Participants know in theory the benefits, handling, and diversification of processed catfish, especially fish floss without oil. Participants also practiced directly processing of fish floss without oil, thus creating opportunities for a home industry that specifically processes catfish cultivation in Buyut Ilir village. This community service activity also has increased the knowledge, understanding, and ability of participants regarding the processing of catfish floss without using oil as an alternative processing of fresh catfish and make healthier catfish floss.

Vitamin E dosage variations as antioxidants for improving the quality of fish oil derived from processing waste of Pangasius catfish

The limited availability of tubifex poses a challenge in obtaining green catfish fry. Fish oil, comprising saturated and unsaturated fatty acids, serves as an alternative fat source in commercial feed. Utilizing by-products from catfish processing, fish oil production has garnered attention; however, its rich unsaturated fatty acid content renders it prone to oxidation. Vitamin E emerges as a potential antioxidant to curb this oxidation. This study aims to evaluate fish oil quality with vitamin E supplementation. Peroxide number (PV) and storage duration (0, 3, 6, 9, 12, and 15 days) were analyzed. Fish oil received varying doses of vitamin E (0, 1, 3, 5, and 7 mg/100 g), with each treatment replicated twice. Findings indicated that without vitamin E (0 mg/100 g), PV reached 10.0 meq/kg after 15 days of storage. Conversely, with vitamin E (1, 3, 5, and 7 mg/100 g), PV values after 15 days were 7.2, 6.0, 5.4, and 4.0 meq/kg respectively. The study establishes that higher vitamin E doses effectively prolong fish oil shelf life while conforming to the Codex PV standard (≤ 5 meq/kg).

Microbial Indicators and Possible Focal Points of Contamination during Production and Processing of Catfish.

The catfish industry is important to the United States economy. The present study determined the levels of microbial indicators and the prevalence of Listeria spp. and Listeria monocytogenes at catfish farms and catfish processing plants. Live fish, water, and sediment samples were analyzed in farms. Fish skin, fillets, chiller water, and environmental surfaces were assessed at the processing plants both during operation and after sanitation. Live fish had 2% prevalence of Listeria monocytogenes, while sediment and water were negative for Listeria. Live fish skin counts averaged 4.2, 1.9, and 1.3 log CFU/cm2 aerobic (APC), total coliform (TCC) and generic Escherichia coli counts, respectively. Water and sediment samples averaged 4.8 and 5.8 log CFU/g APC, 1.9 and 2.3 log CFU/g TCC, and 1.0 and 1.6 log CFU/g generic E. coli counts, respectively. During operation, Listeria prevalence was higher in fillets before (57%) and after (97%) chilling than on fish skin (10%). Process chiller water had higher (p ≤ 0.05) APC, TCC, and Listeria prevalence than clean chiller water. After sanitation, most sampling points in which Listeria spp. were present had high levels of APC (>2.4 log CFU/100 cm2). APC combined with Listeria spp. could be a good approach to understand microbial contamination in catfish plants.

Diversifikasi Pengolahan Ikan Patin ( Pangasius pangasius) Menjadi Nugget Dengan Konsep Zero Waste Sebagai Upaya Pemenuhan Gizi Anak

Food is one of the sources of nutrition that greatly affects the growth of children. One of the food sources that contain food that contains nutrients in the form of protein and other minerals, namely fish, in this PkM uses one of the freshwater fish, namely Catfish (Pangasius pangasius) which has a fairly high protein content and contains all essential amino acids which contain higher lysine and arginine compared to milk protein and meat. In pkm activities carried out using the concept of Zero Waste, namely the use of the main raw material, namely catfish, with the use of all parts of the fish including bones to minimize waste in making nuggets. The purpose of this PkM is to provide knowledge and insight. PkM activities use socialization and question and answer methods by participants and speakers. The results of the socialization that has been carried out can add insight and knowledge to participants in an effort to fulfill child nutrition through diversification of the processing of catfish into nuggets with the concept of Zero Waste.

Toward “Total Freedom”: Black Ecologies of Land, Labor, and Livelihoods in the Mississippi Delta

We ground this article in the uneven geographies of the Mississippi Delta, a region constructed at the intersection of agro-environmental racism and plantation violence, nutrient-rich soil, and dynamic Black geographies. The processes of containment, dispossession, and commodification of life and land were essential to the construction of the region following a particular agricultural and racial development trajectory dominated by what Clyde Woods calls the Plantation Bloc. And yet, strategies and struggles to make life against and outside of these dynamics also took hold of the region. We reconceptualize the Mississippi Black Freedom Movement and the overlapping struggles for land, housing, healthcare, and new forms of work as movements against agro-environmental racism and the making of a place-based environmental justice rooted in Black ecologies. Drawing on Black and abolition ecologies we trace connections across rural Black organizing in cooperative, farm, and catfish processing communities in the Mississippi Delta. By organizing along modes of collective flourishing and against threats to daily life, these movements provide an alternative trajectory to agro-environmental racism and sought to create a place of stewardship and co-operation.

Business Analysis Fumigation of Pangan Catfish with salai method in Kampar Regency, Riau

Pangan Catfish is one of the native fish of Indonesian waters. The majority of catfish in Indonesia comes from aquaculture. Pangan Catfish production in 2020 in Kampar Regency reached 32.402.126 tons. Pangan catfish is impossible to be sold in fresh form because there is no market that can accommodate large amounts of fresh fish. The absence of business management in the center of the salai processing requires an analysis of the salai fish processing business. This needs to be done to see the feasibility of the salai fish processing business, especially after being affected by the Covid-19 pandemic. This research was conducted at the pangan catfish Processing Center in Koto Masjid Village, XIII Koto Kampar District, Kampar Regency, Riau Province. Business feasibility analysis used is Net Present Value (NPV), Internal Rate of Return (IRR), B/C Ratio and Payback Period. The businesses that were used as research samples were 8 business units. The amount of fumigasion business income reaches Rp. 17,469,000,000/year with costs that reach Rp. 16,290,804,375/ year. The average profit of fumigasion pangan catfish using the salai method in Kampar Regency is Rp. 1,178,195,625,-/ year or Rp. 98,182,987,-/month. Analysis of the business of fumigasion pangan catfis with the salai method in Kampar Regency has an NPV value of Rp. 5,543,328,918,-, the IRR value is 63%, the IRR value is 1.08 and the Payback period value is 3.27. The business of fumigasion pangan catfis said to be feasible with a return of capital in the medium category.