Open Access Original Research Article

The Contribution of Fisheries Sector in Regional Development of Cirebon Regency of West Java Province, Indonesia

Faris Harsen, Achmad Rizal, Mega Laksmini Syamsudin, Asep Agus Handaka Suryana

Asian Journal of Fisheries and Aquatic Research, Page 1-12
DOI: 10.9734/ajfar/2021/v13i130243

This research aims to analyze the contribution of the fisheries sector to Gross Regional Domestic Product (GRDP), analyze the extent to which market demand is related to fishery sector products, and analyze the strength of the fisheries sector base and non-base sectors in regional development in Cirebon Regency. The method used in this research is quantitative method using secondary time series data, which is then analyzed using descriptive statistics, as well as qualitative methods using primary data obtained through direct interviews with parties involved in the fisheries sector and distributing questionnaires via google form. to the people of Cirebon Regency. The data analysis used is growth index analysis, Shift Share (SS) analysis, Trade Area Capture (TAC) analysis, Pull Factor (PF) analysis, and Location Quotient (LQ) analysis. The results of the growth index analysis show that the GRDP of the fisheries sector in Cirebon Regency has increased by 77.22% in the 2013-2019 periods. The results of the Shift Share (SS) analysis show that the contribution of the fisheries sector to the GRDP of Cirebon Regency is 10.02%. The results of the 2013-2019 TAC analysis show that the value of TAC > total population means that Cirebon Regency can capture trade opportunities in fishery products from other regions. The PF value of the fisheries sector in Cirebon Regency is > 1, which means that Cirebon Regency can attract customers from other regions and has a specialization in the fishery product market. And the results of the Location Quotient (LQ) analysis show a value of 2.75 (> 1), which means that the Cirebon Regency fishery sector is an economic base sector that can meet the needs of fishery products in its region and can export out of other regions. Regional development in Cirebon Regency can be maximized by increasing development in the fisheries sector as a base sector by making the fisheries sector one of the priorities for regional development investment.

Open Access Original Research Article

Study of Some Morphometric and Meristic Traits of Chirru Snowtrout (Schizothorax esocinus) from River Jhelum, Kashmir, India

Bisma Shafi, T. H. Shah, F. A. Bhat, B. A. Bhat, A. Abubakr, O. A. Asimi, Sobia Gul, Zaib Hafiz, Nafath-ul -Arab

Asian Journal of Fisheries and Aquatic Research, Page 25-32
DOI: 10.9734/ajfar/2021/v12i530245

A study was conducted to analyze morphological characteristics of a Schizothoracid species: Schizothorax esocinus collected from three sites of river Jhelum in Kashmir. S. esocinus is locally known as “Churru” and forms an important food element of the local population., Schizothorax esocinus is one of the most important species in the genus Schizothorax and it has continued to contribute immensely to the nutritional needs, economic growth and development of the Kashmir valley. Furthermore, this fish is very sensitive to any environmental changes so it acts as bioindicator of aquatic pollution. A total of 180 samples were taken for the study of the morphometric and meristic characters utilzing ethnic fishing gears. Thirteen conventional morphometric characters examined in the present study, showed high co-efficient of determination (R2) values ranging from 0.55 to 0.91 for district Srinagar from 0.56 to 0.92 for district Anantnag, and 0.56 to 0.98 for district Baramulla signifying that the traits were highly correlated to each other. Out of six meristic characters examined, two characters were not remarkably different (p>0.05). The fin formula of S. esocinus was devised as D, I + 5-10, P, I + 7-11, C, I + 15-23, A, I + 3-7, LL, 55-170. This study is purely aimed at studying the morphology and meristics of S. esocinus and not at estimating the length-weight relationship or condition factor.

Open Access Original Research Article

Chemical and Organoleptic Characteristics of Seaweed Jelly Candy (Eucheuma cottonii) with the Addition of Red Ginger (Zingiber officinale Roscoe) Extract

Suci Rizkia Amalia, Iis Rostini, Mega Laksmini Syamsuddin, Rusky Intan Pratama

Asian Journal of Fisheries and Aquatic Research, Page 33-43
DOI: 10.9734/ajfar/2021/v12i530246

Eucheuma cottonii is one of seaweed species that has beneficial economic value and widely cultivated in Indonesia. Diversifying product into seaweed jelly candy could be carried out to utilize the source. The seaweed distinctive aroma is one of problem in producing jelly candy. Ingredient with strong aroma such as red ginger is needed to covered the smell. This research was aimed to determine the optimum concentration of red ginger (Zingiber officinale Roscoe) extract and seaweed (Eucheuma cottonii) to produce high quality jelly candy based on chemical and organoleptic characteristics. This research used an experimental method consisting of 4 different concentration of red ginger extract (0%, 40%, 50% and 60%) with 20 panelists as evaluators. Chemical composition (water content, protein content, fat content, carbohydrate content, crude fiber content) and organoleptic characteristics (appearance, aroma, texture, taste) of jelly candy were observed as parameters in this research. The results showed that the addition of 50% red ginger extract to jelly candy produced the best organoleptic characteristics and most preferred by panelists. The chemical analysis showed the jelly candy contained 6,22% water, 0,88% protein, 0,19% fat, 96,82% carbohydrate, and 1,54% crude fiber. Addition 50% of red ginger extract is recommended to produce seaweed jelly candy that has the best and most preferred characteristics.

Open Access Review Article

Application of Agar-agar as Food Additives

. Junianto, Yasyfa Ashila, Shafira Rahmatunnisa, Ghefira Zahra F

Asian Journal of Fisheries and Aquatic Research, Page 13-24
DOI: 10.9734/ajfar/2021/v12i530244

This review article aims to study the types of seaweed that can be processed into agar, agar extraction methods, characteristic of agar, and application of agar as a food additive. Based on articles and other literature reviews, it can be concluded that: 1) The types of seaweed that can be extracted into agar-agar are Gracilaria sp., Gelidium sp., and Gelidiella sp. 2) Extraction of agar from seaweed can be done using the methods of Yolanda and Agustono [1], Wicaksono et al. [2] and Shantika et al. [3]. 3) The characteristic of agar can be reviewed from particle size, moisture content, ash content, heavy metals, pH, solubility, turbidity, gel strength, and viscosity. 4) Agar-agar as a food additive had been applied to analog rice, jelly drink, and edible film making.

Open Access Review Article

Chitosan Application as Edible Packaging Raw Material

. Junianto, Maria M. N. Mametapo, Arijjal Fadhli Aulia, . Fitriyanti, Nabila Qurrata A'yun

Asian Journal of Fisheries and Aquatic Research, Page 44-54
DOI: 10.9734/ajfar/2021/v12i530247

Chitosan extracted from shrimp or crab can be made as raw material for biodegradable packaging. The purpose of this article is to review the advantages of chitosan as a raw material for packaging, the extraction method of chitosan, the properties and quality of chitosan, biodegradable packaging, manufacturing methods, and properties of packaging made from chitosan and the development of chitosan products for packaging materials. Chitosan is a raw material for packaging that can be parsed, commonly called biodegradable packaging, non-toxic and anti-bacterial. The method of making chitosan is removing minerals and removing protein from shrimp, crab, or ranjungan shells to obtain chitin, followed by the chitin acetylation process to obtain chitosan. The quality of chitosan is listed in SNI No.7949 (2013), where this standardization includes color, moisture content, ash content, nitrogen content, and degree of deacetylation. Chitosan has been used for edible coating material and edible film material, both of which have different manufacturing methods and characteristics. The development of chitosan as raw material for degradable packaging is that chitosan is made in nanoparticle size.