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Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 1 (2016) · hlm. 36–43

DOI
10.17844/jphpi.v19i1.11690
ISSN
2354-886X, 2303-2111
Terbit
2016-04-26
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p<0,05), however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus

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  • IPB University
  • Tokyo University of Marine Science and Technology
  • Ministry of Marine Affairs and Fisheries
  • Khairun University
  • Universitas Airlangga
  • Badan Pengkajian dan Penerapan Teknologi
  • Riau University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
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  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Munti YuhanaIPB University4
Muhammad ZairinIPB University4
Widanarni WidanarniIPB University3
Nur Bambang Priyo UtomoIPB University3
Darsiani DarsianiAfiliasi tidak diketahui3
Asda LainingMinistry of Marine Affairs and Fisheries3
Toshio TakeuchiTokyo University of Marine Science and Technology2
Katsuyuki HamasakiTokyo University of Marine Science and Technology2
Rasidi RasidiIPB University2
Ketut SugamaAfiliasi tidak diketahui2
AlimuddinAfiliasi tidak diketahui2
Tulas ApriliaIPB University2
Deddy YanihartoBadan Pengkajian dan Penerapan Teknologi2
Waode MunaeniKhairun University1
Aris Tri WahyudiIPB University1
YulismanAfiliasi tidak diketahui1
Ing MokogintaIPB University1
Alimuddin AlimuddinIPB University1
Dewi YuniatiIPB University1
Muhammad Agus SuprayudiAfiliasi tidak diketahui1
Endah Setyo RiniAfiliasi tidak diketahui1
Ichsan Ahmad FauziAfiliasi tidak diketahui1
Darmawan Setia BudiUniversitas Airlangga1
. KurdiantoIPB University1
Sri NuryatiIPB University1
Nurly FaridahMinistry of Marine Affairs and Fisheries1
Goro YoshizakiTokyo University of Marine Science and Technology1
Arief BoedionoIPB University1
Latifah Kosim DarusmanIPB University1
Nuril FarizahIPB University1
Wasmen ManaluIPB University1
Yani HadiroseyaniIPB University1
Benny HeltonikaRiau University1
Agus Oman SudrajatIPB University1
Arini Resti FauziIPB University1
Usamah AfiffIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Applications of the Addition of extract and cinnamon leaf flour in the Diet on the Quality of Meat of Catfish</dc:title>
	<dc:creator xml:lang="en">Laheng, Suardi</dc:creator>
	<dc:creator xml:lang="en">Setiawati, Mia</dc:creator>
	<dc:creator xml:lang="en">Jusadi, Dedi</dc:creator>
	<dc:creator xml:lang="en">Suprayudi, Muhammad Agus</dc:creator>
	<dc:description xml:lang="en">This study aimed to evaluate the effect of extract and cinnamon (Cinnamomum burmannii) leaf flourin the diet in increasing quality of meat of catfish (Pangsianodon hypopthalmus). Catfish with a weight of319.64 ± 35.99 g/nets reared in 9 nets with dimension 2x1x1,5 m3 at a density of 15 fish/nets for 60 daysof maintenance. The fish were fed with leaves of cinnamon at a dose that was: 0% cinnamon leaf, 0.1%cinnamon leaf extract, and 1% cinnamon leaf flour. The fish were fed 2 times a day with the feeding rate of3% of the average weight of the body. The results showed the treatment of leaf extract and flour, cinnamoncapable of decreasing levels of body fat, fat meat by 10,31-12,27%, 37,26-50,23%, respectively, compared tocontrols (p&amp;lt;0,05), however, cinnamon leaf extract treatment is more effective in improving the quality ofmeat catfish that looks meat texture compact, white flesh color and a slightly sweet taste.Keywords: cinnamon leaf, meat quality, Pangsianodon hypopthalmus</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2016-04-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/11690</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i1.11690</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 36-43</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 36-43</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/11690/9113</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
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