Salted Fish Products Research Articles

Analysis of Salted Fish Processing Production in Panipahan, Pasir Limau Kapas District, Riau Islands

This research was conducted in early May 2024 in Panipahan, Pasir Limau Kapas District, Rokan Hilir Regency, Riau Province. The purpose of this study was to analyze the process, input, and output in the analysis of salted fish processing production. In addition, it also determines investment and profit and analyzes the prospects and constraints of salted fish processing production. This research was conducted using a survey method by taking activities/case studies and determining respondents using the census method. From the results of the study, salted fish processing production activities in the form of input have sufficient availability, the process runs regularly so that it produces output in the form of processed salted fish products ready to be marketed. The total investment is IDR 78,464,000 per month and the profit is IDR 16,760,000 per month. According to various feasibility criteria, this business is feasible to be continued and developed

DESIGN OF LPG GAS OVEN TECHNOLOGY AS AN EFFORT TO INCREASE SALTED FISH PRODUCTION IN SUMEDANG, INDONESIA

Processing salted fish is one of the traditional ways of preserving fish carried out by the community when the fish harvest is abundant. However, traditional processing of salted fish is not always hygienic and can cause health problems if not done properly. In this context, Liquefied petroleum gas (LPG) gas ovens are a technology that can help increase the productivity of hygienic processing of salted fish. LPG gas oven is a drying oven that uses gas energy to dry fish. By using an LPG gas oven, drying fish can be done quickly and hygienically, thereby reducing fish spoilage and damage. This research succeeded in designing and assembling an LPG gas oven and providing technical training to the community in its use. This will help increase peoples knowledge and skills in using LPG gas ovens to dry and make salted fish hygienically. Using LPG gas ovens as a salted fish processing technology can be the best solution to overcome excess catches that have not been sold on the market and produce more hygienic salted fish production. Thus, LPG gas ovens can help increase the productivity and welfare of the community around the Jatigede Dam, Sumedang Regency, who depend on the fish catch from Lake Jatigede as their source of livelihood. Another advantage of processing salted fish using an LPG gas oven is that it overcomes the weakness of traditional drying, namely when it rains suddenly, causing the humidity in the fish to increase produces salted fish that is more hygienic, free from dust, and free from flies landing which will produce eggs, which is the cause of salted fish worming and becoming rotten and wasted and overcoming the storage process, where some traders actually store it in the refrigerator, which is limited in nature and in ultimately affects changes in the aroma and taste of the product after being processed/re-dried.

Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products

N-Nitrosamines (NAs) pose a threat to food safety due to their carcinogenic and mutagenic properties. In this study, we developed and validated a QuEChERS-based LC-MS/MS method for the simultaneous analysis of 11 NAs in 74 processed fish meat, processed meat, and salted fish products. Sample preparation was optimized by screening two versions of QuEChERS buffer, four extraction methods, and eight purification methods. The optimal analytical approach was validated for three product categories in terms of linearity, matrix effects, accuracy, and precision. Satisfactory precision and accuracy were demonstrated, with relative recoveries of 70–120% for the 11 NAs. The limits of detection for fish meat, processed meat, and salted fish products were 0.12–7.50, 0.12–4.14, and 0.10–7.81 ng·g−1, respectively. Among the 11 NAs, nine were detected in all 74 samples. This methodology could be applied to monitor NA levels to ensure the safety and quality of food products.

Ethnopharmacology of Assamese Fermented Foods: Traditional Wisdom, Therapeutic Potential, and Evolutionary Insights

The migration patterns of humans from various regions over extended periods form the ancestors of the present-day ethnic communities in Assam, a region located in Northeast India. Throughout the process of assimilation, the people of this area developed the skill of fermenting different types of perishable and inedible raw agricultural products into tasty, preserved, and superior foods and drinks pleasing to the senses. Fermented foods have played a crucial role in the cultural and dietary practices of diverse ethnic communities worldwide since ancient times. Particularly in developing countries, their inclusion holds significant importance as it provides a cost-effective method of preserving food while enhancing its nutritional and sensory attributes. The native population of Northeast India, particularly in Assam, has a long-standing tradition of preparing and consuming various smoked, sun-dried, fermented, and salted fish products. This practice, which originated from the astute observations of our ancestors, has resulted in a wide range of fermented food items and beverages that are unique to this region. Among these, Judima, Rice beer, Apong, Jou, Sujen, Khorisa, Kahudi, Napham, Kharoli, Xaj-pani, Chokot, Shidol, and traditional fermented fish products like karati, bordia, and lashim hold significant prominence. These ethnic fermented foods not only influence the local healthcare system but also possess potential therapeutic benefits for disease prevention and managing physiological disorders. The phytochemical constituents present in these fermented foods, individually or in combination, exhibit noteworthy therapeutic potential. The objective of this review is to provide an in-depth understanding of the diverse range of ethnic fermented foods in Northeast India, specifically Assam, their impact on health, and the evolutionary development of their preparation techniques.

Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide-gallic acid conjugate.

Contaminated fungi on dried salted fish of three species including Talang queenfish (TQF, Scomberroides commersonianus), Hamilton's thryssa fish (HTF, Thryssa hamiltonii), and Cobia fish (CF, Rachycentron canadum) were isolated and identified. One hundred and sixty-nine isolates were obtained from TQF and HTF, respectively, while no fungi were detected in CF. The dominant genera were Aspergillus spp. (n =79), Penicillium spp. (n =60), and non-sporulating fungi (n =30). The representative groups of Aspergillus spp. (n =6) and Penicillium spp. (n =3) based on different morphological characteristics were selected for species identification by molecular methods involving ITS1-5.8s-ITS2 region and Matrix-Assisted Laser Desorption/Ionization Time-of Flight Mass Spectrometer (MALDI-TOF MS)analysis. The nine isolates were identified to be Aspergillus versicolor (n =2), Aspergillus montevidensis (n =3), Penicillium citrinum (n =3), and Aspergillus sp. (n =1). The antifungal activity of chitooligosaccharide-gallic acid (COS-GAL) conjugate against A. versicolor F1/10M9, A. montevidensis F1/30M20, and P. citrinum F1/23M14 was examined. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values were in the range of 0.625-2.5mg/mL and 1.25-10mg/mL, respectively. COS-GAL conjugate at the concentration of 5mg/mL completely inhibited the spore germination of A. versicolor F1/10M9 and P. citrinum F1/23M14 after 72h of treatment. COS-GAL conjugate at 4×MIC mainly affected the mycelium of A. versicolor F1/10M9 and P. citrinum F1/23M14 after treatment with COS-GAL conjugate for 3 days by coating mycelium surface and reducing the size of mycelium. Therefore, COS-GAL conjugate could be used as a food additive to inhibit or prevent the growth of fungi contaminated in dried salted fish or other relevant products. PRACTICAL APPLICATION: During processing, dried salted fish can be contaminated with fungi, which may cause food poisoning and food spoilage. The contaminated fungi are capable of producing mycotoxin that is harmful to consumers. Synthetic food preservatives have long been used to inhibit fungal growth, but the side effects to consumers are of concern. Chitooligosaccharide is a nontoxic chitosan derivative produced from shrimp shell and its conjugate namely chitooligosaccharide-gallic acid conjugate showed high efficacy in inhibiting the growth of fungi including Aspergillus spp. and Penicillium spp. Therefore, it can serve as a natural alternative preservative for the prevention of fungal growth in dried salted fish.

Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes.

Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and protein degradation, which influence the formation of flavor substances. However, during industrial curing, the quality of dry-cured fish is difficult to control, leading to the formation of products with diverse flavors. This review describes the curing process of dried salted fish, the key microorganisms involved in the curing process of typical dried salted fish products at home and abroad, and the correlation between biological metabolism and flavor formation and the underlying mechanism. This review also investigates the prospects of dried salted fish products, proposing methods for the analysis of improved curing processes and the mechanisms of dried salted fish. Through a comprehensive understanding of this review, modern production challenges can be addressed to achieve greater control of microbial growth in the system and improved product safety. In addition to advancing our understanding of the processes by which volatile flavor compounds are formed in conventional dry-cured fish products, we expect that this work will also offer a theoretical framework for enhancing their flavor in food processing.

Implementation of Lumi-lumi (Harpodon nehereus) Fish Fillet Processing Methods as Salted Fish to Short Drying Time

The downstream fishing industry in the form of fish processing has great potential to improve community welfare. In addition to providing added value to fishery products, fish processing is one solution if there is an overproduction of fishery catches. Salted fish processing producers at MSMEs Jaya Salted Fish in Langkak Village, Kuala Pesisir District, Nagan Raya Regency are currently continuing to improve production efficiency for production optimization. There are technical limitations in terms of production efficiency by partners so that counseling and training on improving production efficiency are needed. The methods used in this service are counseling and training. This activity was carried out at the MSME Jaya Ikan Asin unit in Langkak Village, District. Kuala Pesisir Nagan Raya Regency on October 1-2, 2022. This activity began with the manufacture of fishery products in the form of Bombay Duck salted fish. In this activity, there are several stages of activities, namely surveys, salted fish processing processes, and salted fish drying. This activity is carried out well so that it can increase the number of types of Bombay Duck salted fish production in MSMEs jaya salted fish

Knowledge of Subang salted fish sellers and prevention strategies for formalin abuse in salted fish

Fish is a perishable commodity. Producers can process fish into salted fish to make it more durable, but producers still add harmful food additives to increase the product’s shelf life. The government prohibits the use of formalin as a food additive. This study aimed to identify salted fish traders’ knowledge of formalin abuse and obtain a strategy to minimize formalin abuse in salted fish. The research method was carried out by giving questionnaires, interviews and using the Strategic Assumption Surfacing and Testing (SAST) method. The results showed that the seller’s knowledge was still low regarding the salted fish products sold, food additives, food product preservation, the lack of socialization about food safety, and the characteristics of formalin products. The chosen strategy is based on the level of importance and the level of certainty to minimize the misuse of formalin, namely socialization to sellers and buyers regarding formalin, the dangers and how to use it and the manufacture of portable detection kits/tools that are easy to use and accurate results.

Enterotoxigenic methicillin resistant Staphylococcus aureus contamination in salted fish from Gwadar Balochistan.

Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.

Kelayakan Usaha Pengolahan Ikan Asin Dengan Mesin Pengering Sollar Cell

Tanjung Binga is the largest salted fish producing area in Belitung Regency. The abundance of fish production in this area allows fishermen to produce various types of processed fish to extend the shelf life of their catch, especially for products exported outside the island. One of the mainstay processed products of fishermen is salted fish. However, currently the problem in processing salted fish occurs in the drying process which is still carried out in open spaces with traditional drying methods using sunlight. So that during the rainy season, the drying process can be hampered, which will affect the quality of the salted fish products produced. Therefore, this study aims to analyze the feasibility of processing salted fish using a portable solar cell dryer. The methodology used is to evaluate the financial feasibility and sensitivity analysis. The results showed that the salted fish product had the eligibility criteria with a PBP value of 0.48 years; NPV of Rp 3,268,039,778; B/C ratio of 1.37; and an IRR of 208.3% under normal conditions. In scenario 1, this effort is still considered in the feasible criteria. In scenario 2 (raw materials increase, total production decreases, interest rates increase), then the business is no longer feasible. Thus the salted fish processing business using a drying machine which is intended for fishermen and salted fish business actors deserves to be continued.

Analisis Tingkat Pendapatan Pedagang Ikan Asin Di Pantai Malabero Kota Bengkulu

This study aims to determine the income level of salted fish traders in the Malabero Beach area of ​​Bengkulu city. The methodology used is descriptive qualitative research by means of in-depth interviews with informants. From the results of the study, it was found that the income of salted fish traders on Malabero Beach was quite high with an average income of Rp. 200,000 to Rp. 300,000 per day, the condition of the household characteristics of salted fish traders was quite good, the average content of the informant's family members was still low. in their productive age to generate income either from selling salted fish or income other than selling salted fish, so that their households are still able to meet their daily needs. They also each have a permanent and livable place to live, it can be said that the average informant is not classified as a poor household. The income of salted fish traders is used to pay for children's education and daily needs, be it food, clothing or shelter. As for the salted fish production process, it is relatively easy and not difficult to do, the process flow starts from buying wet fish to fishermen, then cleaning it, then salting it and then drying it and the fish that are dry enough are selected and ready to be sold.

STRATEGI PEMASARAN PRODUK OLAHAN IKAN ASIN (STUDI KASUS USAHA IKAN ASIN IBU MURIAH DI DESA TAPUHAHI KECAMATAN RUMBIA TENGAH KABUPATEN BOMBANA PROVINSI SULAWESI TENGGARA)

This research aims to determine the marketing strategy of salted fish products. This research uses a case study method and conducted at Tapuhahi Village, Central Rumbia District, Bombana Regency, Southeast Sulawesi during the period of February 2020. The types of data used were primary data and secondary data. Data were collected by using interview techniques, questionnaires, documentation, and literature studies. The data obtained were analyzed using a SWOT analysis. The results showed that the marketing strategy of IbuMuriah's salted fish products was: not using dangerous preservatives; expanding the marketing network by taking advantages of technological and information developments; registering the product brands at the Directorate General of Intellectual Property Rights (DGIPR) and the National Agency of Drug and Food Control (NADFC);use good of raw materials; use good of the drying area; improve the quality of salted fish which is vulnerable to competition; optimizing the production of salted fish because the rainy season hampers the process of salted fish production; choosing a strategic location; use good promotional activities in print and electronic media.Key words: Bombana Regency; salted fish; marketing strategy

IDENTIFIKASI KANDUNGAN FORMALIN DAN KORELASI PENGETAHUAN DENGAN SIKAP PEDAGANG IKAN ASIN DI PASAR BARU JUWANA

Processing fish into salted fish is an ancient traditional way that is still widely done in various countries including Indonesia. Although salted fish is very popular with the public, public knowledge about salted fish that is good and safe to consume is still less, it was evidenced by the many circulating salted fish sold in the market containing formalin. The purpose of the study was to identify the formalin content in salted fish in the Pasar Baru, Juwana, Pati City, knowing the character of traders, and the correlation between knowledge and the behavior of salted fish traders. The research methods carried out are by survey method, formalin testing with test kit and Correlation test. The results showed that fish products sold in Pasar Baru Juwana Pati as much as 27.7% of salted fish samples positive for formalin. Types of salted fish products that contain formalin are rebon, teri nasi, sepat, cumi, juwi, kipas, petek, layur, and petek,, Formalin levels are as low as 1.50 mg/kg and highest at 43.49 mg/kg. Characteristics of traders are traders generally aged 51-60 years; most (91.6%) women, more who attend elementary school – high school (58.3%), all married, the longest trading is 0 - 10 years, generally the cost needs to trade around Rp 100,000 – Rp 500,000 and daily income selling salted fish, around Rp. 100,000 – Rp 500,000. The results of the correlation test between the level of knowledge and the behavior of traders show a very strong relationship.

Hybrid solar fish dryers as a solution for improving the quality of fisheries products to support green technology during the pandemic COVID-19

The fishing communities in Sungai Rasau village, South Kalimantan, Indonesia, have several joint business groups that mostly process their fish catch into salted fish products and shrimp paste for sale in the market. The fish drying technique still uses traditional methods that rely on sunny weather, this is not effective because the weather is difficult to predict due to climate change globally. This means that high rainfall affects fish drying production activities. If left unchecked, this certainly results in a decrease in the quantity and quality of salted fish production and affects their income and welfare. To maintain and improve the quality of raw materials for fisheries production, the solution is the use of appropriate technology, namely making salted fish processing equipment or dryers that are energy efficient and not influenced by weather factors such as rain. Using this tool can improve the quality and quantity of production. The form of activity methods carried out includes (1) coordination with related parties to foster local fishing groups; (2) identifying problems and determining solutions; (3) solar fish dryer design; (4) making efficient technology fish dryers that effectively and efficiently utilize solar energy. At the time of implementation of the dryer, the measurement of water content using TDS obtained results that the water content of mackerel has been reduced to about 10%

Assortment and Quality of Salted Fish Products

Assortment and Quality of Salted Fish Products

Digital marketing to increase sales of salted fish products in Muara Badak Ilir village, Kutai Kartanegara

The development of information technology has grown rapidly and has an impact on society in supporting various large and small-scale business activities. Digital Marketing is one of the means to sell that can help increase product sales compared to conventional sales. This community service aims to provide training and assistance to members of the Rukun Nelayan Toko Lima, Muara Badak Ilir Village, Kutai Kartanegara Regency in marketing tembang and anchovy salted fFish products as regional superior products. This program was carried out through a Focus Group Discussion (FGD) to explore problems in product marketing as well as training and assistance in website management, design and marketing of tembang and anchovy salted fish products. The results of the program show that members of the Rukun Nelayan Toko Lima can skillfully manage marketing through digital marketing and website.

Consumer Perception of Salted Fish Product in Bengkulu City

The fulfillment of carbohydrate needs encourages people to gravitate toward higher-value menu items, such as animal protein. The ever-increasing human demand for animal protein is related to the human need for nutrition. To know and understand what consumers need and want, business actors must keep an eye on market developments, which can change at any time in response to shifting consumer needs. Therefore, business actors need to study carefully about consumers. This research aims to examine consumer perceptions of salted fish products in Bengkulu City. The research location was determined purposively, and 30 consumers were selected using accidental sampling. Consumer perception of salted fish is analyzed based on product attributes, namely taste, price, aroma, packaging, and services, measured using a Likert Scale. The results showed that salted fish products consumers in Bengkulu City have a good perception of overall product attributes.

Digital marketing training for salted fish SMEs in Pela Tourism Village, Kutai Kartanegara Regency

One of the businesses that is currently starting to develop in Pela Village is the salted fish business. However, the income of the Pela Village community is very low. One of the contributing factors is the lack of promotions carried out to promote their products in the market. Based on these problems, this community service aims to train the Pela Village community in marketing salted fish products through digital marketing. The PkM team facilitates computers for people who do not have personal computers. This program is carried out through counseling and workshop methods. The results show that partners have succeeded in creating layouts for their product sales promotions digitally and posted on marketplaces and social media. Through the available promotion media, it is hoped that they can increase the sales.

Prevalence of Aflatoxigenic Aspergillus sp. in Dried Salted Fish from Traditional Market in Bandung City, Indonesia

Salted fish is an important source of protein and income in Bandung City, Indonesia. Meanwhile, salted fish products that are contaminated with aflatoxin-producing molds can pose a considerable hazard to consumers’ health. This study aims to determine the presence of aflatoxigenic Aspergillus sp. that contaminates salted fish products. A total of 8 samples of dried salted anchovy and 7 samples of dried salted cotton fish from 8 retailers in traditional market were analyzed for fungal contamination, sample physicochemical factors, and prevalence of aflatoxigenic Aspergillus sp.. This research was divided into 4 stages, namely, total mold calculation, identification of molds through morphological observations, isolation, screening, and molecular identification of aflatoxin-producing molds. Using internal transcribed spacer (ITS), Nor-1, and Ord1 primers, 8 out of 66 mold isolates from salted fish samples were isolated and identified.The results showed that the dominant genera in dried salted anchovy and cotton fish are Aspergillus sp. (36.8% and 53.6%), followed by other genera (36.8% and 28.6%) and Penicillium sp. (26.3% and 17.9%). The total fungal counts in the dried salted anchovies and cotton fish ranged from 2.50 × 102 to 4.00 × 102 cfu/g, and 5.00 × 100 to 1.40 × 102 cfu/g. The prevalence of dried salted anchovy samples was 13.16% (3 of 28) and in the dried salted cotton fish sample was 12.12% (5/38). In general, the characteristics of positive aflatoxigenic samples have a temperature of 26.3 to 38.0°C, relative humidity of 44% to 59%, salt content of 3.06% to 16.06%, aw 0.71 to 0.79, and pH 6.13 to 8.75. The presence of aflatoxigenic Aspergillus sp. in salted fish sold in the Bandung market poses a potential hazard to consumer health.

Packaging Design Model Of Talang Salted Fish Processing Industry Using Value Engineering Method

One of the products that need attention, especially related to packaging, is the Talang Salted Fish product, which has been selling Talang Salted Fish without using packaging. So that this study aims to design the packaging of talang salted fish to add selling value which can later be an attraction for consumers to buy it. The method used is value engineering and the analytical hierarchy process (AHP). The value engineering method is applied to increase the value, performance, and cost of packaging design consisting of brand criteria, net weight measurement, product identity, attractiveness, color suitability, typography, and font size. The Analytical Hierarchy Process method is applied at the analysis stage to help determine the priority criteria in accordance with the wishes of consumers. The results showed that the alternative design with the highest performance value was alternative 1 (A-B-D-E), namely the design with packaging materials made of transparent plastic, the colors used were bright, the packaging was rectangular and all capital letters were used. This selected alternative design has a value of 0.039. This value is obtained from the performance of 38.9 and the cost of Rp. 1000 per pack.