Tuna Research Articles

Evaluating the roles and reach of philanthropic foundations in sustainability efforts for tuna

AbstractTuna fisheries provide over 5 million tonnes of seafood annually to the global market but have historically raised conservation concerns due to weak management measures and impacts on non‐target wildlife. The focus of the first environmental awareness campaigns in seafood focused on dolphin bycatch in tuna fisheries in the 1980s. Since then, the sustainable seafood movement has evolved considerably, with philanthropic foundations playing a key role as agenda‐setters and funders of work carried out by non‐governmental organizations (NGOs). Here, we used tuna as a case study and investigated how three US foundations and associated NGOs have affected tuna fisheries reform through two primary pathways: advocacy for improved fishery management at intergovernmental meetings, and engagement with fishing companies in fishery improvement projects (FIPs). We found a total of USD 28.65 million was allocated to tuna‐related work from 2013 to 2021. While each foundation had different funding profiles, 65% of all grant funds were directed to two key priority areas: market leverage and RFMO advocacy. Further, almost 60% of all funding was allocated to only three NGOs, all of which are central actors at RFMO meetings, and which are collectively engaged in over 85% of all tuna FIPs (by volume). We reflect on how this concentrated funding relates to the overarching sustainable seafood agenda of these foundations and provide recommendations to ensure financial support and objectives remain transparent and do not perpetuate inequities between tuna fishing countries.

Economic expenditures by recreational anglers in a recovering atlantic bluefin tuna fishery.

The recent return of Atlantic bluefin tuna to northern Europe following the recovery of the east Atlantic stock has sparked substantial public and scientific interest. This is particularly true for recreational anglers in Denmark, who often consider Atlantic bluefin tuna to be the catch of a lifetime. This attitude has previously sustained a substantial recreational fishery for bluefin tuna with annual tournaments in Denmark, which peaked in the 1950s before the subsequent collapse of the stock during the 1960s. Several scientific tagging programs have recruited recreational anglers in recent years to help catch and release tagged bluefin tuna. The anglers' investment of time and money in the scientific tagging projects indicate that the recreational fishery could recover in the future. However, the economic aspects of a potential future recreational bluefin tuna fishery remain unknown. We surveyed anglers participating in a scientific catch and release bluefin tuna fishery in Denmark across three years (2018-2020) and calculated the total annual expenditures associated with the activities. Additionally, we estimated the magnitude of the negative impact (i.e., incidental mortalities) on the bluefin tuna stock. Our results show that total annual expenditures by the recreational anglers approached 1,439,540€, totaling 4,318,620€ between 2018 and 2020. We found that recreational bluefin tuna anglers had mean annual expenditures directly related to the bluefin tuna fishing between 7,047€ and 2,176€ with an associated mortality impact on the stock of less than 1 tonne annually. By comparing the mortality impact to the expenditures, we estimate that each dead Atlantic bluefin tuna during the three study years generated 398,163€ in mean annual expenditures, equivalent to approximately 1636€ kg-1. Our study demonstrates significant economic expenditures among recreational anglers who target Atlantic bluefin tuna. This provides a clear example of how a recovery of marine natural capital and related ecosystem services can support development in the blue economy.

Combination of tuna fish and green spinach on the quality of nuggets

Tuna is an adequate source of animal protein tall. Animal-based food ingredients such as tuna have high protein content but low in fiber so it is necessary to add materials that contain fiber to meet the nutrients the body needs. Fiber that is contained in plant materials such as vegetables and nuts, one of which is found in green spinach. Nutritional content in green spinach which is quite high and the availability of many ingredients, provide opportunities to be utilized in processing diversification foods such as nuggets. Nuggets are processed products made from ground meat mixture and may or may not contain other ingredients or approved food additives. Nuggets in this study were made from cobs and green spinach. The study aims to get the best formulations of cobs nuggets and green spinach that meet the best sensory and chemical properties. The study's design is a Complete Randomized Design (RAL) with five treatments and three repeats. The data was statistically analyzed using variance analysis (ANOVA) and Duncan's test (DMRT) at a level of 5%. Treatment consists of TB1 (cob and spinach [90:10]), TB2 (cob and spinach [80:20]), TB3 (cob and spinach [70:30]), TB4 (cob and spinach [60:40]), and TB5 (cob and green spinach [50:50]). In this study, the combination of cobs and spinach affected water content, ash content, fibre and protein, and the sensory assessment of nuggets in terms of colour, aroma, taste, and texture. The best treatment is TB2 (cobs and green spinach [80:20]) with a moisture content of 56.82%, ash content of 1.44%, protein content of 13.74% and fibre content of 2.45%, with preferred TB2. Panellists rated the nuggets as greenish-grey, highly flavorful cobs, flavoured cobs and chewy textures

Forming Digital Commons: The Role of Signaling and Sociology of Translation in Decentralized Systems

Decentralization technologies, such as those based on blockchain technology, provide exciting possibilities to coordinate cooperative actions and contributions of multiple, independent actors, and facilitate the emergence of digital commons. This new organizational form faces unique challenges in the formation of trust and a shared identity, as digital commons are largely asocial ecosystems. We draw on signaling theory and sociology of translation to explain how narratives and protocols are formed in decentralized communities. We illustrate our main arguments by presenting the case of Tracey, a blockchain-based application for incentivizing sustainable tuna fishing and trade in the Philippines. We articulate how digital storytelling, as a mechanism of translation, supports in setting a preliminary shared set of protocols and identity for the digital commons. We explain why signals between the members further amplify and evolve the identity of the digital commons. Our conceptual paper contributes to discussions on decentralized technologies, digital commons, and ecosystem research.

Analysis of Tuna Fish Sales Price on Employee Family Income During the Covid 19 Pandemic Limited Liability Company Sinar Pure Food International Bitung City

The purpose of the study was to analyse and explain the application of tuna sales price analysis in determining optimal family income and achieving the desired profit during the Covid 19 Pandemic at the Sinar Pure Foods International Limited Company, Bitung City. This type of research is descriptive with a quantitative approach. Data collection techniques are interviews, documentation, and questionnaires. Research variables: (1). Independent Variable(X): Tuna Fish Sales Price; (2). Bound Variable (Y): Employee's Family Income. Purposive Sampling Sampling technique. Population 60 people with sample 37 people. Data processing technique with Simple Linear Regression Analysis: Y= a+bX. From the results of the study, it was found that there was a positive relationship between variable X, namely the selling price of tuna and variable Y, the income of the employee's family was positive. So, the price goes up which causes the family income to increase. So, there is a significant relationship between the selling price of tuna and the income of the employee's family during the covid 19 pandemic.

Application Of Appropriate Technology in Producing Fish Tendon Crackers with Good Quality And Safe for Consumption, di Pedungan Village, Denpasar City

The fish tendon is fresh waste from Tuna Fish which has only been used as a fish meal. Partners process it into foodstuffs with higher economic value. However, processing fish veins into panga materials with high economic value requires the application of technology. Applied research in community service (PKM) Urat Ikan Urat Crackers aims to apply appropriate technology to partners to be able to apply in producing Fish Tendon Crackers with good quality and safe for consumption, providing knowledge about business group formation, business management, sanitation, and hygiene, packaging and marketing and helping Mintra find product PIRT numbers. The method is used through Interviewing, Counseling, Face-to-Face, and Direct Practice. With this method, it is hoped that partners will get knowledge and solutions to the problems faced. The activity was carried out in stages, the first stage, the team provided counseling, in the second stage, the Team provided direct practice regarding the manufacture of quality tuna fish tendon crackers that was safe for consumption, and carried out 3 repetitions of the practice, evaluated so that the Partners understood. The output target to be achieved in this PKM activity is to publish the results of the Activity in the Journal, disseminate and publish them in the print / electronic period media and make a video of the activity with a duration of 4 minutes.

Performance of Food Quality and Sensory Properties of Stick with Fortification of Fish Bone Flour Tuna and Kale Leaf Extract as Natural Food Coloran

Sticks are pastries that are generally made from wheat flour, tapioca and other starch sources with a high carbohydrate content, but low in nutrition so they need to be added or fortified with other nutrients such as sources of fat, protein, vitamins or minerals. Utilization of tuna bone waste can be an alternative as a fortificant in making sticks. In addition, fish bones also contain high protein and calcium. The use of kale leaf extract is also an alternative as a natural dye. This study aims to evaluate the increase in the nutritional value and preference of panelists for stick products fortified with tuna fish bone meal and kale leaf extract as natural dyes with a certain dose. The results of the chemical test showed that the stick product at P3 had the highest protein and calcium content compared to other treatments (P0, P1, P2) with a value of 6.61+0.11% protein content and 4.133+0.01 mg/100g calcium content. However, the water content and crispness of the product decreased, the water content of P3 was the lowest compared to other treatments (P1, P2 and P3) with a value of 0.945+0.12% while the highest hardness (using a penetrometer) was obtained at P3 of 6.17+0.11 mm/ 100g/10s compared to just 1.50+0.12mm/100g/10s on the P1. The results of the sensory test, the overall preference of the panelists, the aroma and color of the stick product, P2 (sticks fortified with 20% tuna bone meal and 15% natural dye of kale leaf extract) were significantly (P<0.05) higher than the P0 treatment. , P1, P3. The highest value of P2 was 43% for dryness, 40% for aroma, and 57% for color. However, organoleptic assessment of taste and texture, P0 (sticks without fortification of fish bone meal and kale leaf extract) was significantly (P<0.05) higher than treatments P1, P2, P3 but between treatments had no significant effect (P>0 ,05). The highest score of P0 is 40% for taste and 43% for texture. The more addition of fish bone meal and kale leaf extract, the protein and calcium content of the sticks increased, but the water content and crispness of the sticks decreased. For this reason, it is recommended that in producing sticks that are added with tuna fish bone meal and natural dye, kale leaf extract should use the best composition, which is sticks with the addition of 20% tuna fish bones and 15% kale leaf extract.

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage.

This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pâté, canned tuna fish) and dehydrated (instant goulash soup) food during a two-year storage experiment at four different temperatures. The storage temperatures were selected to represent Arctic (−18 °C), temperate (5 °C), subtropical (25 °C) and tropical (40 °C) climatic zones where such food is likely to be stored during, for example, humanitarian and military missions. Microorganism amounts below the detection limit (p < 0.05), regardless of the storage temperature (p ≥ 0.05), were monitored in canned samples. The contents of dry matter, fat and proteins did not change during storage, regardless of the storage temperature (p ≥ 0.05). During the 24-month storage, all food showed an increase in the level of ammonia (p < 0.05) and the TBARS-value (p < 0.05), whereas the rate of increase in both parameters was significantly higher at higher storage temperatures (p < 0.05). The losses of individual amino acids during storage ranged from 5% rel. calculated on the amino acid contents in Month “0” up to 15% rel. (p < 0.05). With storage temperatures above the freezing point, the hardness values decreased with the increase in the storage temperature (p < 0.05) and prolongation of the storage period (p < 0.05). Moreover, with temperatures of −18 °C, the development of hardness, measured as the “decrease rate”, was significantly higher compared to the absolute values.

Differential Proteomics Analysis Unraveled Mechanisms of Arma chinensis Responding to Improved Artificial Diet.

Simple SummaryArma chinensis Fallou is a predaceous stink bug that can effectively control many kinds of agricultural and forest pests, such as fall armyworm, cotton bollworm and Colorado potato beetle. An insect-free artificial diet comprising chicken egg, tuna fish and raw pig liver was developed for A. chinensis. Several biological characteristics were diminished for A. chinensis reared on the artificial diet compared to the pupae of Chinese oak silk moth. Changes in the formulation of the diet were made in response to the transcriptome results and tested using biological characteristics. Several parameters were improved over 6 generations, although the improved artificial diet remained inferior to the pupae of Chinese oak silk moth regarding egg viability, fecundity, body weight, and nymphal development time. The current study reported the differential proteomic analysis revealing the mechanism of A. chinensis responding to the improved artificial diet. This information will be used to optimize the formulation of the artificial diet and decrease the cost of mass rearing in A. chinensis.The development of artificial diets could considerably simplify and reduce the cost of mass rearing of natural enemies compared to conventional rearing methods. However, improvement of artificial diets can be tedious, convoluted and often uncertain. For accelerating diet development, a better method that can offer informative feedback to target deficiencies in diet improvement is required. Our previous research demonstrated several biological characteristics were diminished in the insect predator, Arma chinensis Fallou, fed on an artificial diet formulated with the aid of transcriptomic methods compared to the Chinese oak silk moth pupae. The present study reports differential proteomic analysis by iTRAQ-PRM, which unravels the molecular mechanism of A. chinensis responding to improvements in the artificial diet. Our study provides multivariate proteomic data and provides comprehensive sequence information in studying A. chinensis. Further, the physiological roles of the differentially expressed proteins and pathways enable us to explain several biological differences between natural prey-fed and improved diet-fed A. chinensis, and subsequent proposed reformulation optimizations to artificial diets.

A method for the analysis of methylmercury and total Hg in fungal matrices.

The aim of the study was to develop an efficient method for the determination of monomethyl-mercury (MeHg) and total mercury (THg) content in materials such as fungal sporocarps and sclerotia. Certified Reference Materials (CRMs) with the assigned values of MeHg and THg as well as the control materials (dried mushrooms) with known content of THg were evaluated for method validation. Recovery of MeHg from reference materials was at the following levels: from tuna fish at 87.0 ± 2.3% (THg at 101.9 ± 1.2%), from fish protein at 99.4 ± 1.3% (THg at 92.70 ± 0.41%), and from dogfish liver at 96.45 ± 0.73%. Recovery of THg from the fungal control material CS-M-5 was at 104.01 ± 0.60% (contribution of MeHg in THg content was at 6.2%), from CS-M-4 at 101.1 ± 2.0% (contribution at 3.2%), from CS-M-3 at 100.55 ± 0.67% (contribution at 0.6%), and from CS-M-2 at 101.5 ± 2.7% (contribution at 3.7%). The content of MeHg in randomly selected wild fungi and their morphological parts was in the range from 0.006 to 0.173mgkg-1 dry weight (dw). In the case of THg, the concentration values were in the range from 0.0108 to 10.27mgkg-1 dw. The MeHg content in the control materials with the assigned THg values was determined. Since the control materials play an important role in all elements of the quality assurance system of measurement results, they can be used to analyse MeHg as the first control material for fungi. KEY POINTS: • An extraction procedure for MeHg analysis in fungi was developed and optimized. • Recovery of MeHg from the certified reference non-fungal materials was > 87%. • Fungal control materials with assigned THg concentration can serve also for MeHg analysis.

Aldehyde-vegetable combination tanning for tuna fish skin

The tuna fish skin has a huge potential to be processed into leather through a tanning process. An environmentally benign tanning process, such as aldehyde-vegetable combination tanning in the manufacture of leather, is needed. This study aimed to determine the effect of the type of vegetable tannage and its concentration or dosage on the physical and organoleptic properties of the tuna skin leather and to determine the best combination of treatments. Tuna skin was tanned using 3% glutaraldehyde and vegetable tannages (mimosa, gambier, and quebracho) with dosages of 10%, 15%, and 20%. This study showed that the type of vegetable tannage has a significant effect on the thickness increase, shrinkage temperature, tear strength, and elongation at break of the resulting leathers. The dosage of vegetable tannage and the interaction of the two factors do not significantly affect the leathers’ physical properties. The combination of tanning with 3% glutaraldehyde and 20% mimosa gives the best results in this study. The leather’s physical properties are thickness increase of 20.8%, shrinkage temperature of 88.8 °C, tensile strength of 17.8 N/mm2, elongation at break of 41.4%, and tear strength of 54.59 N/mm. Their organoleptic properties are flexibility (fell or handle) of 6-7 and colour of 7-8.

Extraction of Gelatin from Tuna Fish Bones (Thunnus sp) on Variation of Acid Solution

Gelatin is a type of protein obtained from natural collagen found in skin and bones. This study aimed to see the effect of different types of acids on the characteristics of the gelatin produced from tuna fish bones. The method used in this research was exploratory with 3 treatments, which was used 3 types of acid solutions such as CH3COOH 3%, H3PO4 3% and HCL 3% in the gelatin extraction process. The obtained gelatin was yielded and analyzed to see the water content, ash content, protein content and pH value. The result showed that the obtained gelatin has different characteristics for each treatment. Extraction using 3% HCL produced the highest gelatin yield was 10.1%, while the extraction with CH3COOH 3% resulted gelatin in the highest protein content of 29.21%. In addition, extraction using H3PO4 3% produced gelatin with characteristics not much different from HCL 3%.

Test of Total Volatile Base Nitrogen (TVB-N) in Tuna (Thunnus Sp.) at the at the Technical Implementation Unit for Quality Testing and Development of Marine and Fishery Product Banyuwangi, East Java

Product quality is the physical condition, function, and nature of a product that can meet the tastes and needs of consumers, therefore there needs to be maximum efforts that can be made to maintain the quality of raw materials, especially fresh fish and the example is tuna fish. One of the parameters of fish chemical is total volatile base nitrogen (TVB-N). Testing the levels of TVB-N at the Technical Implementation Unit for Quality Testing and Development of Marine and Fishery Product Banyuwangi begins with sample characterization, including: complete weight, central temperature, pH and water content. The method used is guided by SNI 2354.8:2009 which consists of the preparation, distillation and titration stages. The standard level of TVB-N for fresh fish suitable for consumption according to SNI 2354.8:2009 is 20-30 mgN/100 g. The results of testing the levels of TVB-N of tuna fish samples ranged from 16.29-29.57 mgN/100 g, which means it is still within the acceptable level of consumption, that is suitable to SNI 2354.8:2009 is 20-30 mgN/100 g.

Utilization of tuna innards as raw material for making fish feed based on organoleptic

Tuna is one of the abundant potentials in North Halmahera Regency, Tobelo. Tuna fish sold in several markets in the city of Tobelo in the form of intact or have been handled, thus tuna fish waste in the form of innards and gills is not utilized, causing a pungent odor at the sales location. The use of fish waste, one of which is an innards fish can be used as an alternative raw material for making fish feed. The raw material for making fish feed must have good nutritional quality including protein sources. This study aims to find out how to process tuna waste into fish feed and the level of respondent's preference for fish feed made. This research was conducted in October - November 2021. The results show that the average panelist assessment of the texture of artificial fish feed texture ranges from 5.45-6.4, the organoleptic value of artificial fish feed ranges from 5.15 to 5.7, the organoleptic value of artificial fish feed ranges from 5.2 to 5.65.

Artificial intelligence and blockchain implementation in supply chains: a pathway to sustainability and data monetisation?

Digitalisation is expected to transform end-to-end supply chain operations by leveraging the technical capabilities of advanced technology applications. Notwithstanding the operations-wise merits associated with the implementation of digital technologies, individually, their combined effect has been overlooked owing to limited real-world evidence. In this regard, this research explores the joint implementation of Artificial Intelligence (AI) and Blockchain Technology (BCT) in supply chains for extending operations performance boundaries and fostering sustainable development and data monetisation. Specifically, this study empirically studied the tuna fish supply chain in Thailand to identify respective end-to-end operations, observe material and data-handling processes, and envision the implementation of AI and BCT. Therefore, we first mapped the business processes and the system-level interactions to understand the governing material, data, and information flows that could be facilitated through the combined implementation of AI and BCT in the respective supply chain. The mapping results illustrate the central role of AI and BCT in digital supply chains’ management, while the associated sustainability and data monetisation impact depends on the parameters and objectives set by the involved system stakeholders. Afterwards, we proposed a unified framework that captures the key data elements that need to be digitally handled in AI and BCT enabled food supply chains for driving value delivery. Overall, the empirically-driven modelling approach is anticipated to support academics and practitioners’ decision-making in studying and introducing digital interventions toward sustainability and data monetisation.

Growth Pattern of Yellowfin Tuna Landed At Palabuhanratu Fishing Port, Sukabumi

Indonesia has a wide variety of fish resources and one of them is yellowfin tuna. Tuna in Palabuhanratu is caught by Tonda and swamp tuna. Tuna is an export commodity that causes an increase in catches and requires proper management of fish resources. One of the information needed in fisheries management is the relationship between weight-length and fish condition factors. The purpose of this study is to determine growth pattern and factors of yellowfin tuna conditions landed at Palabuhanratu Fishing Port. The study was conducted in Palabuhanratu from September 2021 to January 2022. Data collection was carried out at the fish landing site at Palabuhanratu Fishing Port. The data collected in this study consisted of primary data and secondary data. Primary data consist of data on the length and weight of the fish. As many as 200 yellowfin tuna was measured their total length and weight. The total lengths of the measured tuna ranged from 30.9 - 101.9 cm. The growth pattern model analysis showed b value of 2.7. This indicates that yellowfin tuna in the study area had a negative allometric growth pattern (b&lt;3), which explains that the length gained was faster than the weight gained. Tthe condition factor of the yellowfin tuna fish ranged from 0.70 – 1.54, with an average of 1.0. The condition factor is influenced by the availability of food because Indian Ocean is available with sufficient food because the Indian Ocean is famous for its upwelling area.

Conversion of Fishery Waste to Proteases by Streptomyces speibonae and Their Application in Antioxidant Preparation

Proteinaceous wastes from the fishery process are an abundant renewable resource for the recovery of a variety of high-value products. This work attempted to utilize several proteinaceous wastes to produce proteases using the Streptomyces speibonae TKU048 strain. Among different possible carbon and nitrogen sources, the protease productive activity of S. speibonae TKU048 was optimal on 1% tuna head powder. Further, the casein/gelatin/tuna head powder zymography of the crude enzyme revealed the presence of three/nine/six proteases, respectively. The crude-enzyme cocktail of S. speibonae TKU048 exhibited the best proteolytic activity at 70 °C and pH = 5.8. Sodium dodecyl sulfate strongly enhanced the proteolytic activity of the cocktail, whereas FeCl3, CuSO4, and ethylenediaminetetraacetic acid could completely inhibit the enzyme activity. Additionally, the crude-enzyme cocktail of S. speibonae TKU048 could efficiently enhance the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of all tested proteinaceous materials including the head, viscera, and meat of tuna fish; the head, viscera, and meat of tilapia fish; the head, meat, and shell of shrimp; squid pen; crab shell; and soybean. Taken together, S. speibonae TKU048 revealed potential in the reclamation of proteinaceous wastes for protease production and antioxidant preparation.

Pemasaran Ikan Tuna (Thunnus sp) di Pelabuhan Perikanan Nusantara (PPN) Kota Ternate

The Ternate Archipelago Fishery has a strategic role in development of fisheries and marine affairs, namely as a center for marine fisheries activities.A properly functioning Nusantara Ternate Fishery will be a beneficial point between economic marketing activities at sea and economic marketing activities on land.The purpose of this research is to know the marketing management method of tuna fish at the Ternate Archipelago Fisheries.This research was conducted at the Ternate Archipelago Fishery in Bastiong Village, South Ternate City. The method of data collection was using secondary and primary data.Marketing of tuna exports was 621,951 (kg), in 2018 tuna exports were 540,450 (kg), in 2019 the number of tuna exports was 268,384 (kg), in 2020 tuna exports were 447,550 (kg) and in 2021 PPN Ternate carried out exports 589,767 (kg). Marketing exports of tuna from Ternate, North Maluku directly to Singapore, Vietnam while the aims of export destinations are Bitung, Makassar, Surabaya, Jakarta and Batam. The activity of the fishing business industry is increasing because during the Covid-19 pandemic in 2019-2020 tuna exports experienced a very significant decline.The marketing of tuna for PPN Ternate nationally and internationally is very promising for development, so the marketing strategy is needed to be implemented, including improving facilities and infrastructure, making technological efforts for the fishing boat and fishing gear.

UPAYA PENDAMPINGAN PEMASARAN PRODUK MELALUI PERBAIKAN KEMASAN, LABEL, DAN PENGURUSAN IZIN SPP-IRT UD. SAMUDERA MIRJA DI GAMPONG UJUNG KALAK

Ocean mirja trading business is located in Ujung Kalak village, West Aceh district. UD is engaged in the processing of fishery products, one of which is processed keumamah fish. Keumamah fish is a traditional Acehnese cuisine made from tuna and skipjack fish raw materials, keumamah fish are often also called wooden fish because of their hard texture like wood. A business, whether high, medium or small, is established with the aim of making a profit. To get big profits, a product marketing is needed. Indicators that must be considered in product marketing include packaging, product name and SPP-IRT permit. Packaging is one element of the product strategy used to attract the attention of consumers to buy the product. Small entrepreneurs usually pay less attention to packaging, product names and licensing so that the products they sell are less attractive. Here packaging improvements are used in helping partner entrepreneurs to increase sales of the products they produce. After making improvements to the packaging and processing the SPP-IRT permit on the product, it can increase the selling price which is slightly higher. The improvement process in this mentoring effort has several stages, namely, interviews and observations, consultations and discussions, practice, and finally the product marketing trial process. After the process of mentoring efforts to improve packaging that has been carried out, namely designing packaging, replacing pouch packaging with plastic bottles. Mentoring activities for 4 months were carried out well and partners were directly involved as determinants and implementers of activities so that there was no reluctance from partners to implement new packaging and follow the process of issuing SPP-IRT.

Pengaruh konsentrasi asam klorida dan metode ekstraksi microwave terhadap karakterisik kolagen tulang ikan tuna (Thunus sp)

Indonesia still imports more than 6200 tons of collagen with the price reaching approximately 1$. Therefore, domestic industrial developers are needed to produce collagen. Collagen itself is usually made from bone or skin raw materials from pigs or cows, but recently there are frequent infectious diseases from this livestock so raw materials from fisheries can overcome these problems to be used as materials for making collagen. Tuna fish bones have a high collagen protein content and can be used as an alternative raw material for collagen. The purpose of this study was to determine the characteristics of tuna bone collagen made by Factor I concentration of hydrochloric acid (1%,3%,5%) with factor II extraction time (30 minutes, 60 minutes, 90 minutes). This study uses a Completely Randomized Design (CRD). In the results of the study, the best treatment, namely the treatment of 5% hydrochloric acid concentration with an extraction time of 90 minutes, had a yield value of 21.05%, the water content of 2.69%, ash content of 0.27%, pH value of 7.23, viscosity value 3 .38cP and Color (L*) 75.31. Furthermore, the results of the FTIR analysis of Amide A, Amide B, Amide I, Amide II, and Amide III with absorption peaks in a row (3362.52 cm-1), (2935.25 cm-1), (1626.46cm-1 ),(1517,14cm-1),(1235.52cm-1)