Nekton

Fortification of Dry Cakes with Fish Flour to Enhance Nutritional Value: A Review

2025-08-11T09:30:29+00:00

Fishmeal is a rich source of animal protein and essential nutrients, offering significant potential for food fortification, particularly in cookies and pastries, which are typically low in protein. This article presents a literature review of various studies evaluating the addition of fishmeal derived from local fish species such as biang, anchovy, mackerel, swanggi, and roa in the production of baked goods. The findings show that incorporating fishmeal at concentrations between 10–20% significantly increases products' protein content—for example, Swanggi fish biscuits reaching 19.91% protein and roa fish sticks reaching 15.44%. Several products also showed increased mineral content, such as calcium up to 820.63 mg/100 g. The sensory qualities remained acceptable to consumers, provided the addition levels were not excessive. A primary challenge remains the distinct fishy odor, which can affect consumer acceptance but can be mitigated through appropriate processing techniques. This review concludes that cookie fishmeal fortification is an innovative strategy for improving nutritional quality and utilizing local fishery by-products.

Estimation of Mangrove Carbon Standing-stock along the Coast of Kailolo Village, Central Maluku: Implications for Climate Change Mitigation

2025-08-11T09:29:45+00:00

This study aims to estimate the carbon stock and sequestration potential of the mangrove ecosystem along the Hitapory Coast, Kailolo Village, Central Maluku, as a critical step in supporting climate change mitigation efforts. Data collection was conducted at five stations using the quadrat transect method to measure vegetation density, stem diameter, and identify mangrove species. Biomass analysis was performed using allometric equations appropriate for the dominant species. The results indicate a total carbon stock of 330.74 tons C/ha, comprising 227.19 tons C/ha of above-ground carbon (AGC) and 103.55 tons C/ha of below-ground carbon (BGC). The estimated carbon sequestration, expressed in CO₂ equivalents, was 1,212.72 tons CO₂e/ha, with the dominant contribution from Sonneratia alba at 1,187.50 tons CO₂e/ha, while the lowest contribution was from Rhizophora stylosa at 10.76 tons CO₂e/ha. These findings highlight the significant role of the local mangrove ecosystem as an effective carbon sink. Therefore, the conservation and sustainable management of mangroves are essential to support both national and global carbon emission reduction strategies. Furthermore, the study presents an opportunity to develop policies centered on blue carbon trading as an innovative mechanism for climate change mitigation.

Analysis of Industrial Management and Added Value of Tenggiri Fish Pempek, Case Study of IKM Jeol Food Indonesia, Bandung City

2025-08-11T09:31:10+00:00

The fishery product processing industry plays a significant role in enhancing product added value and stimulating local economic growth for national development. However, research related to industrial management and added value in SMEs processing Spanish mackerel pempek remains limited, particularly in the post-COVID-19 pandemic period. This study aims to analyze industrial management and the added value of Spanish mackerel pempek at Jeol Food Indonesia SME in Bandung City. The research employed a survey method, collecting data through observations and interviews with the business owner. Both primary and secondary data were utilized. The analysis encompassed three aspects of industrial management: raw material procurement, production, and marketing, along with added value calculation using the Hayami method, a method designed to measure commodity value enhancement due to functional inputs. Results indicated efficient raw material procurement managed via a pre-order system with two main suppliers ensuring quality and supply continuity. Production processes adhered to Good Manufacturing Practices (GMP) standards, utilizing technology such as planetary mixers and vacuum sealers, along with process layout optimized for operational efficiency. Marketing strategies involved market segmentation, cost-plus pricing, digital promotions, and multi-channel distribution, including exports. Added value analysis revealed that processing 10 kg of minced fish yielded 28.57 kg of pempek, generating an added value of IDR 210,624/kg and a high value-added ratio of 42%. Profit margins reached 52.78%. These findings demonstrate that the processing of Spanish mackerel by Jeol Food Indonesia SME contributes significantly to added value and profitability.

Competitive Advantage Analysis of Mud Crab (Scylla serrata) Commodity Value Chain in Pallime Village and Pusungnge Village, Cenrana District, Bone Regency

2025-08-25T22:49:54+00:00

Pallime and Pusungnge villages are key production centers for mud crabs, serving both local consumption and export markets. This study aims to assess the competitive advantage of mud crab commodities, focusing on productivity, quality, continuity, and marketable pricing. The research was conducted from May to July 2025 in Pallime and Pusungnge villages. A qualitative method was employed, utilizing both primary and secondary data collection techniques. The results indicate that in the mud crab value chain of Pallime and Pusungnge, four main actors are involved: fishers, farmers, and collectors. Female crabs consistently fetch higher prices than male crabs. The price difference between farmers and collectors to consumers indicates that collectors obtain the highest profit margins within the mud crab distribution chain. Four types of marketing channels were identified: fishers selling directly to consumers, farmers selling directly to consumers, farmers selling to collectors, and collectors selling to traders before the products reach end consumers. A subsequent SWOT analysis identified key strengths, such as supportive mangrove ecosystems; weaknesses, including limited access to modern technology; opportunities, such as domestic and export market demand; and threats, such as environmental degradation. By leveraging strengths and opportunities while addressing weaknesses and threats, the mud crab value chain can be significantly enhanced.

Effect of Vacuum and Non-Vacuum Packaging Combined with Cold Storage on the Shelf Life of Smoked Komo Mackerel (Euthynnus affinis)

2025-08-23T16:34:10+00:00

Smoking is a post-harvest processing technique used to extend the shelf life and maintain the quality of fish products. In Fakfak Regency, smoked fish products are generally marketed without adequate packaging, making them prone to quality deterioration. This study aimed to evaluate the effects of packaging type (vacuum and non-vacuum), cold storage duration (4 °C), and their interaction on moisture content, pH, water activity (Aw), and organoleptic characteristics of smoked Komo mackerel (Euthynnus affinis). The experiment employed a two-factor Completely Randomized Design (CRD), with factors being packaging type (vacuum and non-vacuum) and cold storage duration (days 7, 11, 17, and 25), each treatment replicated three times. Quantitative data were analyzed using SPSS version 27 using GLM Multivariate while factor interactions were analyzed using One-Way ANOVA. If significant differences were found, further testing was performed using Duncan's Multiple Range Test (DMRT) (p < 0.05). Organoleptic data were descriptively evaluated based on color, texture, and aroma. The results indicated that the combination of vacuum and non-vacuum packaging with cold storage (4 °C) significantly affected moisture content, pH, and Aw. The interaction between the two factors was only significant for moisture content and pH, while the effect on Aw was not significant. Organoleptic observations showed that vacuum packaging was able to maintain product quality until day 24, whereas non-vacuum packaging showed quality deterioration from day 11, characterized by pale brown color, soft texture, and loss of characteristic smoked fish aroma. In conclusion, vacuum packaging is more effective in extending the shelf life and maintaining the quality of smoked Komo mackerel compared to non-vacuum packaging under cold storage conditions.