Fisheries Product Processing Research Articles

Pelatihan Digital Marketing Dalam Meningkatkan Kompetensi Siswa untuk Berwirausaha Pada Sekolah-Sekolah di Kawasan Pantura (Lamongan-Gresik)

Generation Z or students' interaction with the internet world is very active; since they were little, they have lived and been used to playing with gadgets. On average, students can access 7-10 hours/day. Activities can have positive value if the interaction is directed at positive activities. On the other hand, if it is not directed, the tendency is negative. Glagah District is rich in aquaculture products, capture fisheries, and even processing of fishery products. However, this potential has yet to be optimized as a business opportunity. Few people still sell fishery products online despite the significant business opportunities and broad market access. Its existence is essential to run; the business will remain in place without it—students with all their potential need to be directed to take advantage of these business opportunities. Through internal community empowerment activities at the Muhammadiyah University of Gresik, students will be given meaningful stimulus and education to be empowered when they graduate. This activity is carried out using lecture and practice methods. The result is that students grow in their entrepreneurial spirit, understand the region's potential, understand the characteristics of online buying and selling, and can brand various fishery products online.

PENGENALAN DAN PELATIHAN DIVERSIFIKASI PRODUK HASIL PERIKANAN KEPADA ISTRI NELAYAN DI KENJERAN-SURABAYA

The impoverished economic condition of fishermen is one of reasons that compelling the wives to work and earn extra living for their families. This problem is predominantly occurred in fishermen households in Kenjeran, Surabaya. This impoverished economic condition of fishermen is considerably influenced by the lack of adequate facilities and education related to the processing of diversified fishery commodities. Therefore, in order to help the economy improvement and reduce the poverty level within fishermen households, it is necessary to provide community service which is focusing on giving skill in diversification process of fisheries commodities. This activity aims to provide training and information enrichment related to fishery product processing skills in order to encourage financial independence in fishermen communities. This community service activity was initially began with conducting preliminary survey, which then continued with the training in making products from fisheries commodities. In the counseling process, primary data was taken by conducting interviews to fill out questionnaires. The result of this community service activity showed that the majority of participants already had certain level of understanding toward nutritional information and proper method to make processed fisheries products. The participants of this activity were given information regarding to the utilization of package in protecting and elevating the selling price of fisheries products. The questionnaires evaluation shows that the fishermen wives need further assistance regarding the variety of fish processing method, along with the effective marketing strategy and the proper implementation of sanitation hygiene to make products with high selling price. The Kenjeran fishing community understands the importance of diversifying fishery products. This is an effort to increase the economic value of products as an economic resource for residents.

The Relation Between Fisheries Counseling Capacity and Fisherman Satisfaction in Counseling Activities in Batang Gasan, Padang Pariaman Regency, West Sumatera Province

Batang Gasan District, Padang Pariaman Regency, West Sumatra Province has a fisheries product processing segment, both in terms of human resources (interest and experience) and natural resources (fisheries production). The purpose of this study was to determine the capacity for counseling for fisheries workers, fishermen’s satisfaction, and the relationship between the capacity of fisheries counseling workers and fishermen satisfaction in counseling related activities. Respondents in this study were fishermen who participated in counseling activities, as many as 68 people were used as samples using accidental sampling. The data analysis technique uses the Spearman Rank correlation method (Rs). In which, the results of this study are the capacity of counseling workers as facilitators is considered good, the capacity of counseling workers as motivators and educators is considered not good and the capacity of counseling workers as communicators is considered quite good, fishermen's satisfaction with planning is considered as quite satisfied, fishermen's satisfaction with implementation and evaluation is considered as not satisfied, and the capacity of counseling workers as facilitators, motivators, educators and communicators is significantly related to fishermen's satisfaction. It is expected that the capacity of counseling workers as motivators and educators is further enhanced in counseling activities so that fishermen feel satisfaction and can make fishermen's behavior change.

Safety, Processing, and Utilization of Fishery Products

Global marine fish harvests have reached a plateau over the last decade, and efforts to increase aquaculture tend to face limitations in terms of water resources and contamination problems. Of the current fish harvest, at least 50% is discarded as waste. The current situation requires efforts to process, preserve, and utilize the fish capture to minimize waste. Chemical and microbiological contamination limit the utilization of harvested fish. There is a need to improve fish preservation to minimize spoilage and to process them into more appealing products. Instead of resorting to individual food-processing methods, the efficiency of processing could best be increased by a combination of conventional and modern processing methods or by combinations of modern processing methods. Fish waste is a rich source of oils containing essential fatty acids, polypeptides, and amino polysaccharides that could be utilized through the upscaling of current scientifically proven methods to new processing technologies. The separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan form the primary stages in the utilization of fish waste. The products need purification to meet food quality and safety standards and to have desirable industrial characteristics. The diversity of information and products generated through new methods require advanced data handling and prediction systems, such as artificial intelligence, to address food safety and to derive the best out of fish processing and utilization.

Implementation Strategy For Fishery Processing Business Based On Blue Economy

This study investigates the readiness and capacity of the East Fakfak district community to transform fish into micro-small scale business products, aiming to contribute to the blue economy's development and enhance their welfare. Employing a semi-qualitative research approach through surveys, the research team, including surveyors, engaged in direct observation and conducted comprehensive interviews across all villages in East Fakfak. The objective was to assess the community's preparedness to process fish into preserved products that are marketable, high-quality, and possess unique organoleptic qualities characteristic of Fakfak. The analysis revealed a prevalent unfamiliarity among the East Fakfak district inhabitants with fish processing technologies. A traditional preference for consuming fresh fish, attributed to the ease of access to fish resources, has significantly hampered the advancement of fishery product processing in the region. This study underscores a critical need for introducing and fostering fish processing knowledge and technologies among the community. By educating and equipping the local populace with the necessary skills and resources to undertake sustainable fish processing, there lies a potential to unlock a new avenue for economic development. Such initiatives would not only diversify income sources but also ensure the longevity and sustainability of fishery resources, pivotal to the prosperity of East Fakfak's blue economy

Sosialisasi Hukum Tentang Pengaturan Kewenangan Pengelolaan Wilayah Pesisir

Introduction: Coastal areas are areas where land and sea meet, towards land, coastal areas include parts of land, both dry and submerged in water, which are still influenced by sea properties such as tides, sea breezes and the expansion of salt water towards the sea, including parts of the sea that it is still influenced by natural processes that occur on land such as sedimentation and fresh water flows. Management of coastal areas and small islands is carried out through coordinating planning, utilization, supervision and control of coastal and small island resources carried out by the government and regional governments, between land and marine ecosystem sectors, as well as between science and management to improve people's welfare. In this regard, the authority to manage coastal areas is regulated in several statutory regulations which can cause problems regarding which institution has the authority to manage coastal areas, especially in Ambon Bay.Purposes of Devotion: The aim of this community service activity (PKM) is to ensure that the Ambon Bay coastal community, especially the community in Wayame Village, understands the authority of institutions in regulating coastal area management and also to obtain suggestions and input from coastal communities directly which can become study material for the Government. Method of Devotion: Activities are carried out in the form of outreach to the community with the stages of implementing community service in outline starting from: (1) Preliminary Data Collection; (2) Community Service Activities take the form of socialization; (3) Evaluation of Community Service activities.Results of the Devotion: The lack of public understanding regarding the role and function of institutional management of the Ambon Bay coastal area means that it needs to be reviewed so that its duties and roles in carrying out, improving the social and economic life of the community, especially those who live around the Ambon Bay coastal area, can increase. To improve the standard of living of coastal communities, an empowerment program can be launched for fishermen who are the main source of livelihood for communities in coastal areas. Empowerment is carried out through developing alternative livelihoods, increasing access to capital for fishermen, increasing access to technology, both fishing/cultivation technology and processing of fishery products, facilitating fishermen to obtain a decent market.

Fortification of Shrimp Shell Flour as a Source of Calcium on the Preference Level of Bread

This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The parameters in this research were yield of shrimp shells, bread volume development, and calcium content which were analyzed with a comparative descriptive method; and preference level which was analyzed using the Friedman test. Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Science and Test Service Laboratory, Faculty of Agro-Industrial Technology, Padjadjaran University, between January and June 2023. Yield and volume development were tested by the ratio of the mass of shrimp shells flour and shrimp shells (yield test) and dough volume and white bread loaf (volume development test) times 100%. The Preference test used an organoleptic test with each panelist being given a test sheet to test 5 treatments of white bread fortified with shrimp shell flour and to test their preference level on 4 characteristics; which were color, aroma, texture, and taste. Calcium content was tested using the atomic absorption spectrophotometer method on the control treatment (0%) and the most preferred treatment. Yield result from shrimp shell flour was 27.8% (139 gr) from its initial mass (500 gr). Volume development of white bread showed decreases in volume with each treatment from 136.433% to 111.504%. The most preferred fortification of shrimp shell flour on white bread was treatment 2.5% with an alternative value of 7.22 and characteristic value of color 9, aroma 7, taste 7, and texture 7, which means overall still preferred. The calcium content within treatment 2.5% was 30.095 mg/100gr which is significantly higher than the calcium of treatment 0% (1.465 mg/100gr) and could assist humans meet their calcium needs.

TRAINING ON FISHERY PRODUCT HANDLING IN NURUL HUDA ISLAMIC BOARDING SCHOOL SURABAYA

Islamic boarding schools are one of the traditional Islamic-based educational institutions that study Islamic religious sciences as their main study and apply them as daily charity. In terms of the curriculum, Islamic boarding schools no longer only provide religious education, but currently Islamic boarding schools provide additional subjects such as scouting, martial arts and entrepreneurship; both in the field of plantations, catering, sewing, cooperatives and others. Fishery product processing training is one of the methods to support economic independence in the form of entrepreneurship in Islamic boarding schools. Processing of fishery products is an activity that is carried out in stages, sequentially, cleanly and hygienically, and fulfills the quality requirements in order to convert raw fishery products into final products. The target of this community service activity is to form a fishery product processing business activity at the Nurul Huda Islamic Boarding School in Surabaya that is solid and able to compete in the market continuously so as to make the Islamic boarding school an independent institution and have a sustainable business. The method used is the method of approach that is carried out, among others, namely the Participatory method. The results that have been obtained from this activity are the increased knowledge of Islamic boarding school students on the importance of sanitation and handling of fishery products (processed products in the form of fish nuggets and dragon feet). The activity was attended by 40 students, with education levels, namely junior high and high school. As many as 90% of the participants in the Fishery Products Handling Technique training wanted further activities to increase their knowledge in the field of handling fishery products.

Pelatihan Pengolahan Hasil Perikanan bagi Siswa-Siswi Jurusan Agribisnis Perikanan Air Tawar di SMK Negeri 10 Padang

Community service is one of the Tridharma of university lecturers apart from teaching and research. To realize this, Lecturers at the Faculty of Economics and Business, PGRI University, West Sumatra, are carrying out Community Partnership Program (PKM) activities with the theme Fishery Product Processing Training for Students of the Freshwater Fisheries Agribusiness Department at SMK Negeri 10 Padang. This PKM aims to provide skills and knowledge to students regarding the processing of freshwater fisheries products and as a form of integrating PKK subjects and productive freshwater fisheries cultivation in implementing the Merdeka Curriculum. In implementing the independent curriculum, there are many ways or models of learning that can be used in the hope that the quality of learning will increase. One model that can be applied is the integrative learning model. This learning model is inductive, which combines several aspects into one process. Class XII students attended this activity and carried out using the lecture method, practical processing of freshwater fishery products, and questions and answers. After participating in this activity, students are expected to be able to practice for themselves how to process freshwater fish into products that have economic value and a high selling value.

Profile of fisheries capture in Cikidang Fish Landing Base (PPI), Pangandaran, West Java Study 2017-2021 and its potential utilization for fisheries product processing industry

Fishing activities in Pangandaran Regency are centered in Cikidang Fish Landing Base (PPI), Babakan Village, Pangandaran Sub-district, Pangandaran Regency, West Java Province. The research objective is to identify the fishing profile in Panagandaran Sub-district during 2017-2021 and identify its potential utilization for the fishery product processing industry. The research method is descriptive data collection. The research location is in Pangandaran sub-district. Data taken are secondary and primary data from 2017-2022. Respondents are Joint Business Groups (KUB) based on Cikidang PPI, Pangandaran Regency Marine Fisheries and Food Security Office, Head of Cikidang PPI, and Pangandaran District village leaders. The results of the study identified the age profile of respondents aged 55-59 years (55%), basic education level (75%), 31-35 years of fishing experience (25%), no side job (85%), monthly income of 1-2 million (60%). The types of fishing gear used by fishermen are Vessel Seine, Drift Net, Liong Bun, Hand Line and seser. The dominant types of fish catches in a row from the highest in 2017 to 2021 are Rebon Shrimp, Yellowfin Layur, Krosok Shrimp, Dogol Shrimp, White Bawal and fish bycatch. By-catch fish are in the top 4 most abundant fish caught using vessel seine and drift net gear. Most of the by-caught fish from middlemen are made into salted fish. Fishing activity decreased in 2020-2021, but the value of fishing production increased. The utilization of caught fish is mostly salted fish, yet to be utilized for the fishery products industry.

Pantai Labu Fish Auction Place with an Ecological Architectural Approach

Geographically, Indonesia is the largest country in the archipelago. The length of Indonesia's main coastline is known to reach 81,000 km. Based on these results, a fishery management area is needed that is appropriate and as high as possible to ensure the management of fisheries that are rich in marine animals. Pantai Labu Fish Auction Place is a potential place for fisheries. The marine sector is quite large, including capture fisheries, power culture fisheries the processing and marketing of fishery products. As well as supported by Supervision and other activities. One of the Fish Landing Places in Deli Serdang Regency is Pantai Labu Fish Auction Place. Fishing in Pantai Labu is important because the livelihood of most Paluh Sibaji people is fishing. However, the situation at the fish auction may have improved, leaving many customers feeling unhappy. Not only buyers but fishermen, the main actors in this fish auction site, also need qualified facilities. The application of ecological architecture in the renewal of the Fish Auction Place is one way to be applied in the future. Ecological architecture is vital in designing this fish landing site because an environmental architecture uses natural elements closely related to this Fish Auction Place.

Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state.

As dark meat has a faster deterioration rate and its unintentional mixing occurs during processing, it is crucial to know the status and freshness indicators of dark meat to ensure fishery product quality. In this method, fluorescence fingerprints (FFs) was applied as a rapid and noninvasive quality authentication method to determine differences between white and dark meat in the evaluation of freshness indicators at frozen state. Spotted mackerel (Scomber australasicus) fish chunks with different postmortem conditions (0-40h ice stored) were obtained and frozen. A new generation of fluorescence spectrophotometer (F-7100) was used to acquire FFs of the frozen fish chunks (containing white and dark meat). Adenosine triphosphate metabolites and pH were determined in both white and dark meat using their relevant biochemical methods. Higher K-values in dark meat might be attributed to a higher accumulation rate of inosine (HxR) in dark meat than in white meat. The pH decrease rate in white meat was higher than that in dark meat during postmortem ice storage periods of fish. Principal component analysis of FFs spectra demonstrated clear discrimination (PC1+PC2=91.7%) between white and dark meat of frozen fish due to the influence of freshness parameters based on the fluorescence features of fish meat. Furthermore, partial least squares regression validation models revealed that freshness indicators of white meat could be predicted more accurately at the frozen state than those of dark meat. This method could be applied during the processing of fishery products, thereby facilitating quality control activities and making it a promising authentication tool for the fisheries industries.

Pemberdayaan Kelompok Masyarakat Desa Baddurih dalam Pelatihan Pengolahan Tepung Mangrove Subsitusi Tepung Terigu

Market demand for the availability of souvenirs typical of Madura with local wisdom is relatively high, so the business of processed fisheries and marine products, namely mangroves, can be the right choice to start a business in order to improve the economy of a creative community. To fulfill this, efforts to increase production are needed. The partner of this program is the “Alam Mangrove” group in Baddurih Village, Pademawu District. Partners have a strong desire for entrepreneurship, especially in fulfilling various types of wet and dry cake snacks where the flour is obtained from mangrove plants or marine and fishery products. However, the limited variety of cakes from marine and fishery products is a separate problem faced by partners in the context of processing flour products to meet the needs of existing culinary businesses. Limitations in the processing of fishery products require careful thought in efforts to empower something that is productive to become a creative economy. This program is carried out using training and mentoring methods including training in product manufacturing and cultivation training in product marketing management while mentoring is carried out in training, marketing and financial analysis. In the mentoring phase, monitoring and evaluation will also be carried out to ensure the sustainability of the program. The output of this program is the increased production of fishery products from the fishermen's group in Lembung Village. Other outputs from this program are publications in Proceedings and national scientific journals with ISSN, e-ISSN and publications in mass media

Fish Quality Analysis and Business Development of Fishery Products Processing in Titigogoli Village Morotai Island Regency

Morotai Island Regency is located in North Maluku Province which 89% of villages in the district are located in coastal areas which are rich in marine resource potentials. Fish is a food that is easily damaged so it is necessary to handle to maintain its quality. Fish processing also needs to be done to anticipate the abundance of catches. The problem that occurs in Titigogoli Village is the lack of fishermen’s knowledge about fish handling, as well as the lack of fish processing knowledge (fishermen’s wife) to produce the good quality products. This study aims to determine the quality of fish caught by Titigogoli Village fishermen and it’s handling method, and provide alternative businesess. This study was conducted in June - August 2022. The analysis was pH analysis and organoleptic test to see the quality of fish and SWOT analysis to formulate a strategy for developing business of fishery product. The results showed that the quality of fish was included in the fresh category with an average pH value and organoleptic were ranging from 6.20-6.43 and 7.27-9.00, respectively. The recommended alternative business is smoked fish because it quite potential. Strategy formulation for the development of fisheries businesses for fishermen/business actors in Titigogoli Village is (a) increasing the independence of fishermen/business actors through support the facilities and training in processing quality products; (b) increasing village cooperation with related agencies; (c) Improving fisheries business management; (d) Development of infrastructure to accommodate fishermen’s catch.

Web-Based Spatial Information System for Fisheries Potential in Cirebon Regency

Cirebon Regency, which is one of the easternmost regencies in West Java Province with an area of ​​989.70 Km2, a coastline of 54 Km and a pond area of ​​7,500.0 Ha, makes Cirebon Regency one of the potential areas for fishery business in West Java province. Based on fishery production development data for 2007, Cirebon district produced fishery production of 55,708 tons. However, in 2008 this value decreased to 52,342.40 tons or a decrease of 6.04%. (Marine and Fishery Service 2008: 35). The decline in production results is due to various factors including the lack of utilization of existing potential areas, lack of information, limited use of technology in the field of fisheries and so on. The lack of information about fishery resources causes a lack of optimal utilization of existing fishery resources, so it is necessary to use information technology such as the development of a spatial information system for fishery potential in Cirebon Regency. This information system displays potential fishery locations, for example pond locations, Fish Landing Bases and Fishery Product Processing Sites and is presented in spatial form and presented on a web-based basis, this will be easy to use, as well as the completeness of the the data presented can be used as a reference source for local governments in order to increase the potential of the existing fisheries sector.

Composition of Flavour Non Volatile Compound Steamed Gourami (Osphronemus gouramy)

This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducted at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; IPB Integrated Laboratory. A simple product description test was carried out on samples which included the appearance of the meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using tools High Performance Liquid Chromatography (HPLC). The results showed that steamed gourami has 15 identified non-volatile flavor compounds of 15 amino acid compounds. Two umami-flavored amino acids are 4.09% glutamic acid and 2.67% aspartic acid. The four sweet tasting amino acids are 1.53% alanine, 1.19% threonine, 1.13% glycine and 1.01% serine. The nine bitter amino acids are lysine 2.54%, leucine 2.11%, arginine 1.64%, valine 1.30%, isoleucine 1.29%, phenylalanine 1.14%, tyrosine 0.91%, methionine 0, 79% and histidine 0.66%. Steamed gourami has an intact appearance and is pale white in color. The aroma of steamed gourami is fresh and tasty according to the specific gourami. The texture of the meat is dense, soft and very compact. The taste of steamed gourami is savory according to the specific type.

PENINGKATAN KETRAMPILAN PEMBUATAN ABON IKAN LAYANG (Decapterus sp) UNTUK PEREMPUAN SEKTOR II JEMAAT GPM SILO

Shredded fish processing is an alternative diversification of fishery product processing which has nutritional value and has a long shelf-life so that it can be stored for a long time at room temperature. Scad fish is an important economical fish, abundant and can be found at any time in the market. Scad fish also has a relatively high nutritional value and is processed at the household level, only fried, grilled and cooked in gravy according to the processing habits of the Maluku people. Processing Scad fish into shredded for sector II women of the GPM Silo congregation is one of the efforts to diversify processed fishery products that have nutritional value and increase knowledge and skills in fish processing which will later increase the income source for women.

Study of the Condition of Mackerel Scad Stocks (Decapterus sp) in Ternate Island Waters

Mackerl scad, is an economically important small pelagic fish species in the waters of Ternate Island which is exploited by fishermen with various types of active fishing gear such as purse seine, bagan and gill net. The use of fishing gear that is less selective with fishing activities throughout the year and not equipped with utilization regulations, is expected to cause pressure on skipjack stocks in the waters of Ternate Island. . This research is a type of empirical research carried out using the experimental fishing method, in which the researcher participates in fishing activities for 120 trips and samples of the fish caught are taken for the measurement process in the Lab. Processing of Fishery Products for 5 months, from October 2022 to March 2023. The results showed that the condition of the flyfish population parameter in Ternate Island waters was relatively stable with a maximum length value of 33.49 cm, a growth coefficient of 0.99 per month, fishing mortality 0.42, natural mortality 1.71 , the exploitation rate is 0.2 and the SPR is 42% and the recruitment value is Y/R 1.9% and B/R 56.8%. Where from these results indicate the need for an increase in fishing effort until the exploitation value reaches 0.4 for optimal and sustainable management.

Implementation of the Blue Economy Policy in Probolinggo City for the Development of the Creative Economy of Processed Fisheries and Marines

The challenge of developing the blue economy in Probolinggo City is to maximize the utilization and processing of marine and fishery products without damaging the marine and aquatic ecosystems. For this reason, special policies are implemented in the management of the marine and fisheries sector with special reference to marine and fisheries products as the leading sector, not only as food security for local communities but also as an economic and tourism sector that can be developed in Probolinggo. City Public policy is needed to implement the blue economy in Probolinggo City. This study aimed to examine the application of the "Blue Economy" concept in fish processing businesses in Probolinggo City. The research was applied with qualitative methods. Data and information were collected from observations, literature studies, documents, research reports and scientific publications related to the research topic. These documents were analyzed in terms of content (content analysis) and viewed from the social and economic aspects, which were described qualitatively. The review results showed that fisheries and marine business actors had applied the blue economy principles by creating fishery and marine product processing with zero waste, social inclusion, innovation, adaptation, and multiple effects. This application has a livelihood advantage that can impact improving the household economy and staying focused on environmental sustainability

Effect of Shrimp Shell Flour Substitution on Croissant Liking Level

This research aims to determine the effect of different ratios of shrimp shell flour and wheat flour in making croissants on the level of panelist preference. This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in September 2022. The method used in the research is the experimental method with the treatment of four different ratios of the use of wheat flour and shrimp shell flour, namely 100% wheat flour, 2.5% shrimp shell flour: 97.5% wheat flour, 5%: 95% and 7.5%: 92.5% with 20 panelists as replicates. The parameters tested were appearance, aroma, texture, and taste. Data processing used Friedman test and Bayes test. Observations made were hedonic tests including appearance, aroma, texture, and taste as well as chemical tests in the form of proximate and calcium content tests. The results showed that croissants with a usage ratio of 5% shrimp shell flour: 95% wheat flour is the most preferred treatment by panelists with an average value of appearance 7.10; aroma 7.00; texture 6.70; and taste 7.40; calcium 289.591 mg/100g.