Ira Maya Abdiani
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Kualitas Kolagen Gelembung Renang Ikan Gulamah (Johnius trachycephalus) Dari Perairan Pesisir Kota Tarakan Imra Imra; Ira Maya Abdiani; Mohammad Fadnan; Tiara Tiara; Achmad Maulana; Muhammad Rakim
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.12924

Abstract

Gulamah fish is a bycatch that is commonly found in the waters of the City of Tarakan. Gulamah fish in Tarakan City is processed into salted fish which produces offal waste and swimming bubbles. Swimming bubbles are known to have high collagen content. The purpose of this study was to obtain information about the length relationship between fish weight and swim bladder as well as the collagen characteristics of the gulamah swim bladder. The research was conducted in 2 stages, namely the length-weight analysis stage with swimming bubbles, and the second stage, namely the extraction and characterization of collagen from the swimming bladder of gulamah fish. The relationship between fish length and weight is a positive allometric, while the relationship between fish length and fish weight and swimming bladder of fish is a negative allometry. The physical chemical parameters of collagen obtained water content values of 29.28% - 29.30%, protein 2.86% - 2.88%, fat 9.53% - 9.55% and viscosity 11.5 ?sp.Gulamah fish is a bycatch that is commonly found in the waters of the City of Tarakan. Gulamah fish in Tarakan City is processed into salted fish which produces offal waste and swimming bubbles. Swimming bubbles are known to have high collagen content. The purpose of this study was to obtain information about the length relationship between fish weight and swim bladder as well as the collagen characteristics of the gulamah swim bladder. The research was conducted in 2 stages, namely the length-weight analysis stage with swimming bubbles, and the second stage, namely the extraction and characterization of collagen from the swimming bladder of gulamah fish. The relationship between fish length and weight is a positive allometric, while the relationship between fish length and fish weight and swimming bladder of fish is a negative allometry. The physical chemical parameters of collagen obtained water content values of 29.28% - 29.30%, protein 2.86% - 2.88%, fat 9.53% - 9.55% and viscosity 11.5 ?sp.
Kelompok Usaha Abon Ikan Puput Griya Persemaian Kota Tarakan Ricky Febrinaldy Simanjuntak; Ira Maya Abdiani; Mohammad Fadnan Akhmadi; Stephanie Bija; Rukisah Rukisah; Dhimas Wiharyanto; Anhar Rozi; Randi Wahyu Andila; Siti Hawa; Jabaruddin Jabaruddin; Harinto Harinto
Marine Kreatif Vol 7, No 1 (2023): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/mk.v7i1.7952

Abstract

Ikan puput merupakan hasil tangkapan sampingan para nelayan di Perairan Juata Tarakan. Ikan puput yang tertangkap oleh nelayan hanya di banderol dengan harga berkisar Rp. 5.000/kg – Rp. 7.000/kg. Namun, dengan nilai ekonomis yang rendah ternyata Ikan puput memiliki kandungan protein yang tinggi dan cita rasa yang lezat. Melihat kondisi nilai jual harga Ikan puput yang rendah namun memiliki nilai kandungan protein yang tinggi maka, perlu adanya strategi khusus terkait pemanfaatan hasil tangkapan sampingan, yakni hilirisasi/diversifikasi. Hilirisasi/diversifikasi produk pengolahan berbasis bahan baku Ikan puput dengan melibatkan kelompok mitra penyedia bahan baku dan kelompok mitra pengolah bahan baku/produsen yang memanfaatkan bahan baku tersebut. Dimana, calon kelompok mitra target akan diberikan pengembangan tentang olahan produk pangan dalam bentuk abon ikan berbahan baku Ikan puput. Pengembangan olahan produk Abon Ikan puput tersebut akan disertai dengan penyuluhan terkait optimalisasi hasil tangkapan sampingan, aplikasi teknologi proses tepat guna terkait produksi abon kedepan dan analisa kandungan proksimat produk Abon Ikan puput serta nilai promosi dalam bentuk desain kemasan produk akhir Abon Ikan puput. Pengembangan olahan Abon Ikan puput diharapkan mempunyai nilai jual cukup tinggi dan memberikan feedback positif bagi calon mitra penyedia bahan baku dan calon mitra pengolah bahan baku.