Senin, 07 Agustus 2017

Handling Hazards and arwana fish diseases


Types of Illness The usual diseases attacking Arowana are as follows: A. White spot disease · Causes The cause of white spot disease is a multifiliic Ichthiopthirius protozoa. Factors supporting the cause of this disease are poor water quality, too low temperature, bad feed, and contamination of other fish that have been exposed to white spot disease. Transmission of this disease can be through water and direct contact between fish. · Symptoms Agian arowana body that is attacked is mucus cells, scales, and gill layer. Arowana who suffered from this disease seem difficult to breathe, often rubbed his body against the walls of the container, the emergence of white spots on the gills and fins, damaged mucous layer, and bleeding on the fins and gills.

B. Penducle disease · Causes This disease is often referred to as cold water descareases that can occur at a temperature of 160 C. the cause is Flexbacter psychropahila bacteria measuring about 6 microns. · Symptoms Arowana who is stricken with diseased disease appears weak, has no appetite, appearing ulcers or necrosis of the skin slowly. C. Edward siella's disease · Causes The cause is Edward siella terda bacteria measuring about 0.5-0.75 microns. · Symptoms If already infected with this disease, will appear small cuts on the skin and arowana meat, accompanied by bleeding. The wound will become a boil and release pus. Further attacks can cause injury to the liver and kidneys
D. Itchy disease
· Causes
The disease that often attacks arowana seed is caused by Trichodina sp. Parts of the body being attacked are skin, fins, and gills.
· Symptoms
Attack of itchy disease characterized by a weak arowana movement and often rubbing his body hard fist and container wall maintenance.

Tree of Natural Plants
A. Blood mole (Excoecaria cochinnensis Lour)
Blood shrubs are generally grown as ornamental plants or grow wild in the forests and planted in the yard as living fences or medicinal plants. This plant is a shrub plant that grows upright with a height of 0.5-1.5 meters and branched a lot. This plant can be propagated by stem cuttings or grafts.
Description: bd21504_ Properties and properties
This plant is efficacious to kill parasites (parasitides), eliminate itching (antipuritics), and stop the bleeding (hemostatis). It is warm and tastes spicy.
Description: bd21504_ Chemical content
Blood embers contain tannin, behenat acid, triterpenoid eksokarol, silosterol. And the sap contains resins and toxic compounds.
Description: bd21504_ Parts that can be used for medicine
The parts that can be used as medicine are the leaves, stems and roots.

B. Turmeric (Curcuma domestica Val)
Turmeric plants grow branching with a height of 40-100 cm. The stem is all stem, erect, round, rhizome form with a yellowish green color and composed of leaf midrib (slightly soft). The hairy and basilic compound of all shoots, 10-15 cm in length with a crown of about 3 cm and 1.5 cm wide, yellowish or yellowish. The tip and base leaf, but the leaves are flat. The outer skin of the rhizome is orange-brown, the flesh is orange red orange.
Description: bd21504_ Properties and properties
Turmeric is mendinginka. The substance in turmeric rhizome efficacious to inhibit or kill microbes.
Description: bd21504_ Parts that can be used for medicine
Turmeric part used as medicine is root tuber

C. How to manufacture extracts
Description: bd14583_ Blood Shed:
Before being made into an extract, the blood bone leaf should be washed first. The leaves are smoothed as much as 250 grams and added water as much as 50 ml. Once mashed the water is taken by filtering. The water that has been extracted is a blood glucose extract.
Description: bd14583_ Turmeric:
Before being made into an extract, turmeric rhizome is cleaned first. Rhizome that has been cleaned grated as much as 250 grams and added 50 ml of clean water. After shredded turmeric is extracted by filtering

Reproduction and develeopment of eel

As already known that the eel is the kingpin of freshwater fish, referred to as kingpin because this fish likes to mencaploki small fish that is still soft. Another bad trait of eels is their penchant for destroying and digging rice fields, so this eel is often regarded as a pest that needs to be eradicated by farmers.
          As a side dish, eel is a type of fish that much preferred even at home Padang goreng and dendeng eel is a much-loved dish, and even in international forums eel is a source of animal protein is recommended. Here is a comparison of nutrient content of Eels compared with other sources of nutrition such as eggs and beef.
n the international forum recommended eel as a source of nutritional fish ever promoted marketing in "Asia Nutrition Congress III" at Hotel Indonesia Jakarta on 7-10 October 1980.


Classification
In science this eel including type of land fish / fresh water classified:
Class: Pisces
Sub Class: Teleoski
Order: Syunbrnchoidae
Family: Syubranchidae
Genus: Fluta
Species: Fluta alba
Types of fish that do not have fins or other members to move, have no scales, and the skin is slippery, mucous eyes, small eyes covered with skin, small pointy teeth conical. 

Habitat This fish prefers life in mud or freshwater pools that do not flow and do not feel at home with light and these fish are also able to live in water with a very low oxygen levels. Because the eel has an additional respirator that is a thin slimy skin that is found in the mouth, this tool Another thing that is very interested in the eel is the hemaphroditic sex, which is young eels are female (measuring ± 10-30 cm) while the male is longer (size above 30 cm). Basically eel have eating habits are Carnivora or meat eaters, in the small likes to eat microorganisms of the type zooplankton or zoobenthos. Adult eels eat larger types of animals such as insect larvae, worms, larvae, snails and even small fish seeds.REPRODUCTION AND DEVELOPMENT
          Naturally eels breed once a year, but with a long marriage period, from the rainy season to the dry season, the marriage occurs at night with a temperature of ± 20 ° C, usually the fertilized egg will be guarded by a male eel in the nest until Hatch and will hatch after 9 - 10 days.
For the purposes of the parent required two different sizes of eels of age, namely;
· Eels that are between 20 - 30 cm long, this is a female eel ready to mate.
· Eels that are more than 40 cm long, this is an eel that serves as a stud, serves to take oxygen from free air while gills take oxygen from the water.

HOW TO COMPLETE FOR FOOD FORMULATION (Formulation with Two Raw Materials)

The composition of the ingredients in the artificial feed is prepared based on the nutritional needs of each species of fish and shrimp. This composition is often called feed formulation. A good formulation means to contain all the nutrients the fish need and is economically cheap and easy to obtain so it can provide benefits.
Preparation of feed formulations mainly pay attention to the calculation of protein content value because this nutrient is the main component for growth mbuh fish. Once known protein content of the feed to be made then the next step is the calculation for components of other nutrients.
There are various ways or methods to construct feed formulations, but the most common and easy to do is the pearson's four square method, the algebraic equation method, and the worksheet method. Here are some examples of how to calculate / construct feed formulations by way of / mecode
These examples may extend themselves depending on the wishes or availability of the raw materials. FORMULATION WITH TWO RAW MATERIALS
Example
How to formulate formulas! Feed for indigo with raw material of fish meal of petek and bran. The feed is expected to contain 30% protein or 30 g of protein at every 100 g feed formulation.
Settlement by pearson's four square method
1. Look for references related to the protein content of the available feedstock and will be used, ie petek and bran fish flour. From the reference can be seen that the content of fish protein powder petek is 60% and bran 9.6%.
2. Draw a square and place the desired value of the desired protein content 30% in the middle of the square diagonal line (see figure).
3. On the left side of the square include two types of available raw materials and their protein content values. On the upper left side is a raw material that has a higher protein content value (ie fish meal), while on the lower left side is having a lower protein content value (ie bran). For more details see the following picture
Fish flour (60%) Bran (9.6%) 4. Perform calculations by subtraction for each protein content of the raw material between the larger value and the desired protein content value (which is in the middle of the diagonal line). The results are part of each component of feed ingredients (see figure).

Fish starch flour (60%) (30 - 9.6 = 20.4) Rice bran (9,6%) (60 - 30 = 30,0) 5. Perform the sum of each component of the raw material, ie 20.4 + 30.0 = 50.4.
6. The values ​​obtained are as follows.
1) The amount of raw material of petek fish meal needed is 20.4 / 50,4 x 100 g = 40,48 g or 40,48%.
2) The required amount of raw material of bran is 30.0 / 50,4 x 100 g = 59,52 g or 59,52%

Note
To prove the truth of protein content value of 30% or 30 g protein per 100 g of feed fodulation from raw material of petek fish meal for 40,48 g and bran 59,52 g is as follows.
A. The amount of protein from petek fish meal is 40.48 g x 60% = 24.29 g
B. The amount of protein from bran is 59.52 g x 9.6% = 5.71 g
C. The total amount of protein per 100 g feed formulation was 24.29 g + 5.71 g = 30.0 g

Solution by algebraic equation method
1. Look for references related to the protein content of the available feedstock and will be used, ie petek and bran fish flour. From the reference can be seen that the content of fish protein powder petek is 60% and bran 9.6%.
2. Make the uncuk variable of each standard chapter to be used ie
      X = total weight (grams) of fish meal per 100 gram feed formulation
      Y = total weight (grams) of bran per 100 grams of feed formulation
3. Based on the two variables are obtained equation 1
X + Y = 100 (equation 1)
4. Based on the value of protein content of each raw material and the desired protein value obtained equation 2
0.6 X + 0,096 Y = 30 (equation 2)
0.6 is a value of 60% (60/100) of the protein content of fish pecek; 0.096 was a value of 9.6% (9.6 / 100) of the bran protein content; 30 is the amount of protein desired for every 100 g feed formulation.
5. To get the value of one of the variables, an equation 3 is made with the basis of equation 1
      0.6 X + 0.6 Y = 60 (equation 3) (each multiplied by 0.6 so that there will be 2 equations containing the same variable value of 0.6 X) Make a deduction from the new 3 equation obtained by equation 2 So it can be obtained the value of Y is the number of grams of bran for every 100 g feed formulation.
0.6X + 0.6 Y = 60 (equation 3)
0.6 X + 0,096 Y = 30 (equation 2)
0.504 Y = 30
           Y = 30 / 0,504
                      = 59,52
6. Enter the value of Y obtained in equation 1 so that X value can be obtained, that is the number of gram of petek fish meal for every 100 g feed formulation.
X + 59.52 = 100
                  X = 100 - 59.52
                              = 40.48
Thus it can be seen that to formulate feed formulation containing 30% protein or 30 g protein for every 100 g feed formulation required material from bran (Y) as much 59.52 g and petek meal (X) of 40.48 g.

Minggu, 06 Agustus 2017

ORGANIC WASTE USING MAGOT

Magot is an insect larvae of Black Soldier Fly (Hermentia illucens, Stratiomydae, Diptera), its existence can be found almost all over Indonesia and even around the world with the size of 2 Cm larvae. Maggot has many advantages including:
1. Can reduce organic waste (dewetering);
2. Can live in a wide pH tolerance;
3. Not carry or agent of disease;
4. Have a high enough protein content (40-50%);
5. Lifetime long enough (± 4 weeks) and to get it does not require high technology.
Black Soldier Fly (Hermentia illucens) is a living insect in the flowering trees and in the Trash. Flower (honey) is the main food. His life cycle always performs metamorphosis like a butterfly. An adult black soldier will mate and subsequently lay his eggs on a medium that may serve as food for his larva. Within 2-4 days the egg will hatch into a small maggot, then it will grow to 2 cm by 4 weeks. Until the age of 2 weeks the maggot is still white and then the color becomes more yellowish to black and become pupa at age ± 4 weeks. After 4 weeks the pupa will hatch into adult insects.
The benefits of Magot in the World of Fish Feed as follows:
• Rich Nutrition: Protein 40-48%, Fat 25-32%
Low investment: Magic production does not require water, electricity and chemicals, and simple infrastructure
• Enviromental friendly: able to degrade organic waste into other nutritional materials
• Low Technology: magot production technology can be easily adopted by the community
• Industrial scale: Magot can be processed into a mag meal (Mag meal)
 
Magot cultivation can be implemented in various regions in Indonesia as an alternative material for Fish Feed. Even Fisheries Extensionists and Fishermen community groups are able to cultivate simply in their respective areas of cultivation. Magot cultivation provides a great advantage financially and provides convenience for fish farmers.
How to do Magot Cultivation is very easy and simple in each Region, like in Palu City, that is by seeing Magot cycle, first prepare place to do laying process and prepare cage for magot. To be more clear and complete can be seen or accessed through the presentation material,
While related to SNI for Magot as raw material Alternative Feed Fish not yet, but Research has been recognized.

Extension VAT Karangantu Fisheries
Silvia Dewi S.St.Pi

LIMBAH ORGANIC MENGGUNAKAN MAGOT

Magot merupakan larva serangga Black Soldier Fly (Hermentia illucens, Stratiomydae, Diptera), keberadaanya dapat ditemui hamper seluruh Indonesia bahkan diseluruh dunia dengan ukuran larva 2 Cm. Maggot memiliki banyak kelebihan diantaranya:
1.  Dapat mereduksi sampah organik (dewetering);
2.  Dapat hidup dalam toleransi pH yang cukup luas;
3.  Tidak membawa atau agen penyakit;
4.  Mempunyai kandungan protein yang cukup tinggi (40-50%);
5.  Masa hidup cukup lama (± 4 minggu) dan untuk mendapatkanya tidak memerlukan teknologi tinggi.
Black Soldier Fly (Hermentia illucens) adalah serangga yang hidup dipepohonan yang berbunga serta ditempat Sampah.  Sari bunga (madu) merupakan makanan utamanya.  Siklus hidupnya selalu melakukan metamorfosa seperti kupu-kupu.  Black soldier yang sudah dewasa akan kawin dan selanjutnya akan meletakkan telurnya pada media yang memungkinan sebagai makanan bagi larvanya.  Dalam waktu 2-4 hari telur akan menetas menjadi maggot kecil, selanjutnya akan bertambah besar sampai 2 cm pada umur 4 minggu.  Sampai umur 2 minggu maggot masih berwarna putih dan selanjutnya warna semakin berubah menjadi kekuningan sampai hitam dan menjadi pupa pada umur ± 4 minggu.  Setelah 4 minggu pupa akan menetas menjadi serangga dewasa.
Manfaat Magot dalam Dunia Pakan Ikan sebagai berikut:
·       Rich Nutrition: Protein 40-48 %, Lemak 25-32%
·        Low investment: Produksi magot tidak membutuhkan air, listrik dan bahan kimia, dan infrastruktur sederhana
·        Enviromental friendly: mampu mendegradasi limbah organik menjadi material nutrisi lainnya
·        Low Technology: teknologi produksi magot dapat diadopsi dengan mudah oleh masyarakat
·        Industri scale: Magot dapat diproses menjadi tepung magot (Mag meal)

Budidaya Magot bisa diimplemetasikan diberbagai Daerah di Indonesia sebagai bahan alternatif Pakan Ikan. Bahkan para Penyuluh Perikanan dan kelompok masyarakat Nelayan mampu melakukan budidaya secara sederhana di daerah binaaan masing-masing. Budidaya Magot memberikan keuntungan yang besar secara Finansial serta memberi kemudahan bagi pelaku budidaya ikan. 
Cara melakukan Budidaya Magot sangat mudah dan sederhana di masing-masing Daerah, seperti di Kota Palu, yakni dengan melihat siklus Magot, pertama-tama menyiapkan tempat untuk melakukan proses bertelur serta menyiapkan kandang bagi magot. Untuk lebih jelas dan lengkap bisa dilihat atau diakses melalui bahan presentasi,
Sementara terkait dengan SNI bagi Magot sebagai bahan Baku Alternatif Pakan Ikan belum ada, akan tetapi secara Riset sudah di akui.

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Silvia Dewi S.St.Pi

Rabu, 02 Agustus 2017

SOSIS IKAN

Sosis ikan adalah salah satu olahan yang dibuat dari pasta ikan yang ditambah dengan bumbu-bumbu, kemudian dibungkus/dikemas dengan usus kambing atau pengemas lainnya yang biasa disebut “Casing”.
Jenis-jenis ikan yang dapat digunakan sebagai bahan untuk membuat sosis ikan adalah ikan kakap, tenggiri, ekor kuning, taking-talang dan ikan remang. Di samping itu ada beberapa jenis ikan dasar yang merupakan hasil samping tangkapan udang (golongan trasfish) seperti bloso, selanget, kuniran, mata besar, tigawaja, dll.
Jenis-jenis ikan tersebut termasuk ikan yang harganya relatif murah, berkulit keras tetapi dagingnya mengandung protein yang sama dengan jenis ikan lain. Ikan yang berwarna putih/krem, bisa dimanfaatkan sebagai bahan baku pembuatan sosis ikan. Daging ikan dari golongan trasfish biasanya diolah menjadi surimi yang dapat digunakan sebagai bahan baku sosis ikan.

Bumbu-bumbu dan Bahan Penyerta

Bumbu-bumbu yang diperlukan untuk pembuatan sosis ikan adalah
  1. garam : 2,5 % – 3 %
  2. gula halus : 1,5 %
  3. merica/lada : 0,5 %
  4. minyak goreng : 2,5 % – 3 %
  5. bumbu masak : 0,7 %
  6. condiment : 2 %
    ( dibuat dari campuran bawang merah, bawang putih dan jahe dengan perbandingan 15 : 3 : 1 ).
Selain bumbu, digunakan juga bahan-bahan penyerta antara lain :
  1. tepung tapioca 10 %
  2. putih telur ( untuk 1 kg daging ikan digunakan 2 putih telur )
  3. usus kambing atau bahan casing lainnya sesuai kebutuhan
  4. es batu secukupnya
Persentase bumbu-bumbu dan bahan pembantu dihitung berdasarkan berat
daging ikan.

Cara Pembuatan Sosis Ikan

  • Pembuatan Adonan
Pertama-tama ikan difillet kemudian diambil dagingnya dan giling hingga lumat / halus. Kamudian tambahkan garam sedikit demi sedikit pada daging yang telah halus dan diaduk hingga merata.
Masukkan minyak goreng, aduk terus sampai tercampur rata. Tambahkan tepung tapioca sedikit demi sedikit sambil terus diaduk. Kemudian berturut-turut masukkan gula halus, merica halus, condiment, bumbu masak, dan putih telur dan diaduk sampai homogen. Masukkan bongkahan-bongkahan es batu pada saat pencampuran/pengadukan, sehingga diperoleh sosis ikan dengan elastisitas yang baik .
  • Pengisian Adonan Ke dalam Casing
Adonan yang telah siap dimasukkan ke dalam “stufler” lalu isikan ke dalam casing (usus kambing) dengan cara menekan/menyemprotkan. Usahakan tidak terdapat rongga-rongga udara di dalam casing tersebut. Tentukan ukuran panjang sosis yaitu kira-kira 4 – 6 cm, kemudian ikat dengan tali, biarkan sampai beberapa ikatan.
  • Perebusan
Perebusan sosis ikan dilakukan dengan cara merebus sosis ke dalam air panas dengan suhu + 60 C selama 20 menit. Kemudian rebus kembali dalam air panas dengan suhu 90 C hingga matang. Setelah matang angkat dan tiriskan.
Penyimpanan dan Penyajian
Untuk memperpanjang daya awet, sosis ikan dapat disimpan pada suhu rendah di lemari es. Sebelum disimpan, sosis ikan sebaiknya diasap terlebih dahulu.
Apabila akan disajikan,terlebih dahulu Sosis ikan digoreng dengan margarine/mentega ( 3 – 5 menit ). Sebagai pelengkapnya dapat pula diberi sambal dan saus tomat.
Fried Fish Sausage
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PEMBUATAN SURIMI IKAN

Surimi adalah produk olahan, hasil perikanan setengah jadi berupa hancuran
daging ikan beku yang telah mengalami proses, pelumeran (leaching), pengepresan, penambahan bahan tambahan, pengepakan. Dari produk daging
lumat seperti baksososissiomay dan sebagainya. Kali ini kita akan coba membahas cara pembuatan Surimi Ikan.
Bahan Baku dan Bumbu
1. Ikan
Umumnya jenis ikan yang digunakan untuk surimi dari jenis yang kurang ekonomis / kurang dimanfaatkan dan dari jenis ikan yang berdaging putih, karena ikan yang berdaging putih mempunyai elastisitas yang tinggi. Jenis ikan yang berdaging putih antara lain ikan cunang-cunang, manyung, pisang-pisang, ekor kuning, kurisi dan gumlah.
2. Bumbu
  • Garam 0,2 – 0,3 %
  • Gula pasir 3 %
  • Poliphospat 0,2 %
B. Proses Pengolahan
1. Penyiangan dan Pencucian
– Ikan segar disiangi dengan cara membuang kepala dan isi perut, kemudian
dicuci bersih
– Sayatlah kan memanjang pada bagian punggung lalu lakukan pengambilan
daging dengan cara menyerok dengan menggunakan sendok.
2. Leaching
Proses leaching meliputi : pencucian daging ikan yang dilumatkan dengan
air es ( air dingin ) dan diberi sedikit garam ( 0,2 – 0,3 %).
Perbandingan ikan dengan air dingin 1 : 4 dan perendaman dilakukan selama
15 menit sambil di aduk-aduk. Proses leaching tersebut, sebaiknya dilakukan
2 – 3 kali ulangan perendaman. Dengan perlakuan leaching akan dapat
memperbaiki warna daging.
3. Pengepresan dan Penggilingan
– Ikan yang telah di leaching di pres dengan cara memerasnya dengan
menggunakan kain biasa.
– Haluskan / lumatkan daging ikan tersebut dengan menggunakan gilingan
atau blender hingga di dapat daging lumat halus menyerupai bentuk
pasta. Pada saat pelumatan ini tambahankan gula 3 % dan poliposphate
0,2 %.
4. Pembekuan
Surimi telah selesai diproses kemudian dikemas dalam kemasan plastik dan
bekukan dalam freezer.
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Silvia Dewi S.St.Pi

CARA MEMBUAT IKAN ASIN

Indonesia memang memiliki sangat beragam kuliner,bahkan setiap daerah di Indonesia mempunyai kuliner khas tersendiri. Misalnya di kota Pekalongan yaitu nasi megono. Nasi megono ini sangat di santap dengan ikan asin. Ngomong-ngomong soal ikan asin, sebenarnya seperti apa sih kuliner yang di beri nama ikan asin ini?

Ikan asin adalah bahan makanan yang terbuat dari daging ikan yang diawetkan dengan menambahkan banyak garam. Dengan metode pengawetan ini, daging ikan yang biasanya membusuk dalam waktu singkat dapat disimpan di suhu kamar untuk jangka waktu berbulan-bulan, walaupun biasanya harus ditutup rapat.ikan asin biasanya di produksi oleh orang-orang kawasan pesisir. 

Namun buat anda yang inin mencoba membuat ikan asin di rumah sendiri juga mudah karena cara membuat ikan asin sangatlah gampang sekali.namun dalam pembuatan ikan asin dibutuhkan waktu yang cukup lama dan sinar matahari yang cukup terik untuk menjemurnya. Beraneka jenis ikan yang biasa diasinkan, baik ikan air tawar maupun ikan laut.

Bahan-bahan yang digunakan dalam pembuatan ikan asin mentah :
  • Ikan air tawar/ ikan air laut 1kg. 
  • Garam ½ kg (1:2)dengan ikan.
  • Air 1 sampai 2 liter.
cara membuat ikan asin

Berikut merupakan cara membuat ikan asin dari proses awal sampai ikan asin siap disajikan sebagai lauk :

  1. Perrtama siapkan ikan yang akan di bikin ikan asin.
  2. Ikan-ikan ini dikumpulkan dalam suatu wadah
  3. Langkah yang ketiga ikan ditaburi atau direndam dalam larutan garam pekat. Ikan-ikan yang besar biasanya dibelah atau dipotong-potong lebih dulu agar garam mudah meresap ke dalam daging.
  4. Diamkan selama 10-24 jam
  5. Yang terakhir jemur ikan yang sudah di rendam dibawah terik matahari langsung selama 1-3hari.
Ikan asin tidak akan bau dan aman dikonsumsi karena Konsentrasi garam yang tinggi dan menyusutnya cairan sel akan menghentikan proses autolisis dan menghambat pertumbuhan bakteri dalam daging ikan. Setelah itu, ikan-ikan ini dijemur, direbus atau difermentasi untuk meningkatkan keawetannya.

Nah jika ikan asin sudah kering sekarang cara penyajianya :
  1. Ambilah ikan asin yang sudah benar-benar kering.
  2. Siapkan minyak goreng yang sudah panas. Lalu masukan ikan asin kedalam minyak tersebut.
  3. Bolak balik hingga ikan terlihat putih kecoklatan.
  4. Angkat dan tunggu sampai minyak benar-benar tuntas.
  5. Sajikan ikan asin dengan sambal terasi.
Dalam pembuatan ikan asin kadar garam dan lamanya perendaman sangat mempengaruhi rasa yang akan di hasilkan. Semakinlama ikan direndam menggunakan larutan garam maka kadar keasinannya akan bertambah. Jika membuat ikan asin dalam kondisi tidak ada sinar matahari sebenarnya bisa dengan oven untuk menggantikan fungsi sinar matahari yang akan membuat ikan menjadi kering namun mengeringkan ikan asin dengan sinar matahari dopercaya bisa menjadikan cita rasa yang semakin nikmat. 

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Silvia Dewi S.St.Pi