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Journal : JURNAL PERIKANAN TROPIS

KARAKTERISTIK KIMIA DAN FISIKA IKAN LELE ASAP DENGAN BAHAN PEMBAKAR BERBEDA (STUDI KASUS UMKM UD SARONA KOTA BINJAI SUMATERA UTARA) Sally, Saqbhani Puspa; Ukhty, Nabila; Rozi, Anhar; Khairi, Ikhsanul
JURNAL PERIKANAN TROPIS Vol 6, No 2 (2019)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v6i2.2187

Abstract

Catfish is one of the leading commodities in aquaculture in Indonesia. Catfish derivative products are currently very much developed, one of them was smoked catfish. The characteristics of smoked fish are influenced by several factors, including the type of firewood used. This study aims to examine the chemical and physical characteristics of smoked catfish with different burners. The smoking method used is heat fumigation. The parameters observed were proximate, pH value, phenol content, formaldehyde content, characteristics of color, texture and aroma. The results obtained, protein content, water content, ash content and fat content using laban wood are higher than rambutan wood 60.6%:58.8%; 6.65%:5.54%; 7.97%:7.29%; 20.4%;14.6% repectively. The phenol value of smoked fish using laban wood is higher than that of rambutan wood 0.2401ppm:0.2204ppm respectively. Formaldehyde levels in both types of wood are negative. The characteristics of the two smoked fish are the same in texture, aroma, pH and temperature parameters were solid texture, typical aroma of smoked fish, pH value 6.7 with a temperature of 80-100oC respectively. But the color of smoked fish by burning laban wood is bright brown while the rambutan wood is shiny brown.
GRANGER CAUSALITY POLA KONSUMSI IKAN DI ACEH TENGAH MENGGUNAKAN ANALISISI VECTOR ERROR CORRECTION MODEL (VECM) Yasrizal, Yasrizal; Ukhty, Nabila
JURNAL PERIKANAN TROPIS Vol 6, No 2 (2019)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v6i2.2185

Abstract

Development of human resources is very important in promoting economic growth, because humans are not only objects in development but also play a role as a subject. Stunting is a major problem that inhibits the quality of human resources, to reduce the amount of human development that lives by stunting is to increase the consumption of protein contained in fish. This study aimed to determine the pattern of fish consumption in Central Aceh and the variables that affect fish consumption. The analytical model used is the granger causality analysis, through the Vector Error Correction Model (VECM) analysis model. The results of this study indicate that the pattern of fish consumption in Central Aceh was not only influenced by income, but also influenced by the amount of chicken meat and egg consumption Increased income does not have a positive effect on increasing fish consumption but affects the amount of chicken meat and egg consumption. To increase the amount of fish consumption in Central Aceh, efforts to increase the amount of fish supply through local fish farming activities and the socialization of fish eating.