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Abstrak :
ABSTRAK
Ikan tenggiri Spanyol (Scomberomorus commersoni) merupakan ikan pelagis yang banyak diincar oleh nelayan komersial di perairan Indonesia. Ikan ini memiliki nilai ekonomis yang tinggi karena rasa yang disukai secara umum. Ikan ini dapat diolah menjadi berbagai macam produk ikan dan diekspor ke Asia, Amerika dan Eropa. Mengandung 60-90% air, ikan ini sangat mudah rusak. Kualitas ikan dapat menurun bila disimpan lebih dari 1 hari, dan dapat bertahan hingga 5 hari dalam cold storage. Oleh karena itu, diperlukan proses penanganan yang tepat selama pendistribusian ikan dari kapal hingga meja konsumen untuk menghindari pembusukan dan penurunan kualitas. Tujuan dari penelitian ini adalah mengembangkan lapisan antimikroba yang efektif untuk memperpanjang umur simpan daging ikan tenggiri segar. Daging ikan dilapisi dengan larutan protein whey 10% yang digabungkan dengan variasi konsentrasi asap cair (5%, 10% & 15%). Enzim transglutaminase (0%, 1% & 1,5%) diaplikasikan ke dalam larutan whey sebagai agen pengikat silang. Sampel bersalut dan tak bersalut disimpan pada suhu ± 7oC selama 15 hari. Nilai pH, kadar air, jumlah bakteri dan kadar basa volatil dianalisis setiap 5 hari. Selain itu, Scanning Electron Microscopy (SEM) dilakukan untuk karakterisasi morfologi daging ikan salut dan tak bersalut. Fourier Transform Infra-Red (FTIR) juga dilakukan untuk mengidentifikasi ikatan kovalen yang dibentuk oleh TGase dalam larutan pelapis. Hasil penelitian menunjukkan bahwa penambahan enzim transglutaminase mempercepat pembusukan ikan oleh amonia yang dihasilkan sebagai produk sampingan. Di sisi lain, asap cair sebagai bahan pelapis menjaga kualitas ikan secara signifikan selama penyimpanan. Oleh karena itu, perlakuan terbaik pada penelitian ini adalah menggunakan asap cair 15% sebagai bahan pelapis. Kajian ini bertujuan untuk diterapkan di lapangan untuk menjaga kualitas produk ikan, sehingga penurunan bobot ikan selama penanganan pasca panen dapat dicegah.

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ABSTRACT
The Spanish mackerel (Scomberomorus commersoni) is a pelagic fish that is targeted by many commercial fishermen in Indonesian waters. This fish has a high economic value because of its generally preferred taste. This fish can be processed into various kinds of fish products and exported to Asia, America and Europe. Containing 60-90% water, this fish is very easily damaged. Fish quality can decline if stored for more than 1 day, and can last up to 5 days in cold storage. Therefore, it is necessary to have a proper handling process during the distribution of fish from ships to consumers' tables to avoid spoilage and quality degradation. The aim of this research is to develop an effective antimicrobial layer to extend the shelf life of fresh mackerel fish. The fish meat was coated with a 10% whey protein solution combined with various concentrations of liquid smoke (5%, 10% & 15%). The transglutaminase enzyme (0%, 1% & 1.5%) was applied to the whey solution as a crosslinking agent. Coated and noncoated samples were stored at ± 7oC for 15 days. The pH value, water content, number of bacteria and volatile base content were analyzed every 5 days. In addition, Scanning Electron Microscopy (SEM) was performed to characterize the morphology of coated and coated fish meat. Fourier Transform Infra-Red (FTIR) was also carried out to identify the covalent bonds formed by TGase in the coating solution. The results showed that the addition of the transglutaminase enzyme accelerated the spoilage of fish by ammonia which was produced as a byproduct. On the other hand, liquid smoke as a coating material maintains the quality of the fish significantly during storage. Therefore, the best treatment in this study is to use 15% liquid smoke as a coating material. This study aims to be applied in the field to maintain the quality of fish products, so that the reduction in fish weight during post-harvest handling can be prevented.

Abstrak :
Pangkalan Pendaratan Ikan (PPI) Karangsong adalah penyumbang produksi ikan tenggiri (Scomberomorus commerson, Lacepede 1800) terbesar di Kabupaten Indramayu tahun 2013 sebesar 21,02%. Puncak produksi ikan tenggiri tertinggi pada bulan Mei (Musim Peralihan I). Ikan tenggiri dari laut Jawa (perairan Indramayu dan sekitarnya) yang didaratkan sebesar 5-10% merupakan ikan khas dan primadona hasil tangkapan nelayan Kabupaten Indramayu, ukuran panjang cagak ikan tenggiri yang tertangkap didominasi ikan belum matang gonad. Penelitian ini bertujuan untuk memperoleh data dan informasi serta menganalisis aspek perikanan dan aspek biologi ikan tenggiri yang didaratkan di PPI Karangsong meliputi daerah penangkapan, komposisi hasil tangkapan, dan produksi. Sedangkan aspek biologi meliputi sebaran frekuensi panjang, hubungan panjang-bobot, perbandingan jenis kelamin, ukuran pertama kali tertangkap, ukuran pertama kali matang gonad, tingkat kematangan gonad, indeks kematangan gonad, jumlah telur, diameter telur, makanan, dan faktor kondisi. Metode pengambilan sampel secara acak dari hasil tangkapan jaring millenium dan jaring rampus di perairan Indramayu dan sekitarnya yang didaratkan di PPI Karangsong. Sebaran frekuensi panjang ikan tenggiri diperoleh dengan mengelompokan ukuran panjang ikan dengan interval kelas 3 cm, hasil tangkapan jaring millenium 34-105 cm didominasi 58-69 cm yaitu ikan tenggiri belum matang gonad 63% dan ikan matang gonad 37%, hasil tangkapan jaring rampus 28-99 cm didominasi 64-69 cm yaitu ikan tenggiri belum matang gonad 73% dan ikan matang gonad 27%. Ukuran pertama kali tertangkap (Lc) dengan jaring millenium sebesar 63,80 cm, dengan jaring rampus sebesar 58,60 cm. Ukuran pertama kali matang gonad ikan betina panjang FL sebesar 74,83 cm. Nisbah kelamin rata-rata ikan jantan dan betina adalah 1,3:1,0. Hasil uji-t terhadap hubungan panjang-bobot secara keseluruhan diperoleh sifat pertumbuhan ikan tenggiri di perairan Indramayu dan sekitarnya adalah alometrik negatif. Jumlah telur berkisar 41.300-246.526 butir pada panjang 60-68 cm, diameter telur berkisar antara 0,44-0,85 mm. Pola pemijahan ikan tenggiri secara bertahap (partial spawning).

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Karangsong Fishing Port is a fish landing base that contribute the biggest of mackerel production (Scomberomorus commerson, Lacepede 1800) in Indramayu in 2013, which is around 21.02%. The highest peak of mackerel production is on May (First in between season). 5-10% of mackerel from the Indramayu and its surrounding waters (Coastal of Java) is typical and excellent fish caught by fishermen in Indramayu district. The length size of mackerels are dominated by immature gonad fish. The objective study is to obtain data and information regarding with fisheries and biological aspects of mackerel that were landed in Karangsong Fishing Port. The fishing ports include fishing areas, cathing composition and production. The biological aspects are about length frequency distribution, lengthweight relationship, sex ratio, size of the fish on first captured, size of the first ripe gonads, gonad maturity level, gonad maturation index, fecundity egg, egg diameter, foods, and condition factors. Sampling method was done randomly in this study on two fishing gears (nets millennium and nets rampus) in Indramayu and surrounding waters for mackerels which are landed in Karangsong Fishing Port. Length frequency distribution was obtained by classifying mackerels fish length at intervals of 3 cm class. The result of mackerels catch using millennium nets at size of 34-105 cm, dominated by size 58-69 cm which were immature mackerels 63% and 37% of mature fish. Mackerel that were caught by rampus nets at size 28-99 cm, were dominated by 64-69 cm, which were immature mackerel fish 73% and 27% of mature fish. Mackerels size (Lc) that are first caught by millennium nets was 63.80 cm, and by rampus nets was 58.60 cm. The size of the first mature female fish gonads was in lenght FL 74.83 cm. Average sex ratio of males and females was 1.3:1. T-test results of the length-weight relationship showed that mackerels growth characteristics in Indramayu and surrounding waters were negatively allometric. Fecundity of mackerel were ranged 41.300-246.526 egg at 60-68 cm length, diameter ranged from 0.44 to 0.85 mm. Spawning pattern of mackerel was egg partial spawner.