Potensi dan Mutu Tepung Ikan yang Diolah dari Ikan Limpahan Hasil Tangkapan Nelayan di Perairan Padang Pariaman

Khalil, Khalil and Fauzana, Elvya and Amelia, Tika and Nur, Yuliaty Shafan and Andri, Andri (2017) Potensi dan Mutu Tepung Ikan yang Diolah dari Ikan Limpahan Hasil Tangkapan Nelayan di Perairan Padang Pariaman. In: Seminar Nasional Industri Peternakan I, 29-30 Nov 2017, Bogor.

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Abstract

The present research was carried out to compare meal yield rate, physical properties and crude nutrient content of fish meal produced from three species of overflowed marine fish with two different processing methods (drying and steaming) fish meal. Data on the diversity and price of overflowed fishes were collected from fifteen fishermen located in three different districts of Padang Pariaman regency. Samples of three fish species, i.e. sardine, blacktip pony fish, and mackerel were taken in each location and then processed into meal products by direct sun drying or steaming. Fish meals were then analyzed for physical properties (bulk density, angle of response), moisture and crude nutrient content (crude protein [CP], crude ash, crude fat [CF], and minerals (Ca, P). Data were assigned to two-way variance analysis in completely randomized factorial design of 2x3x3. There were four species of overflowed fish potentially available for producing of fish meal in the study sites, i.e. sardine, blacktip pony fish, mackerel tuna and mackerel. Meal yield rates ranged 19.1-29.6%, bulk density: 367.3-735.0 kg/m3 and angle of responses: 47.4-51.7˚. CP content ranged 70.1-75.1%, CF: 1.0-7.1%, crude ash: 12.9-24.1% DM, and moisture: 3.6-10.1%. Meal yield rates, physical properties, moisture and crude nutrient content of fish meal were affected by raw materials and processing methods. Fish meal produced by steaming process produced lower meal yield rate, but better product qualities in term of physical properties, moisture and crude nutrient content. Keywords: overflowed fish, fish meal, meal yield rate, physical properti

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