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Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 20 No. 1 (2017) · hlm. 1–9

DOI
10.17844/jphpi.v20i1.16391
ISSN
2354-886X, 2303-2111
Terbit
2017-05-10
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii) and used shrimp head meal. A Fish with a weight of 208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves, 45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p<0.05). Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact, elastic and color of fillet fish white.

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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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Rekan penulisOrganisasiArtikel bersama
Dedi JusadiIPB University7
Munti YuhanaIPB University3
Widanarni WidanarniIPB University3
Alimuddin AlimuddinIPB University3
Muhammad ZairinIPB University3
Toshio TakeuchiTokyo University of Marine Science and Technology2
Katsuyuki HamasakiTokyo University of Marine Science and Technology2
Dewi YuniatiIPB University2
Darsiani DarsianiAfiliasi tidak diketahui2
Asda LainingMinistry of Marine Affairs and Fisheries2
AlimuddinAfiliasi tidak diketahui2
Ichsan Ahmad FauziIPB University2
Waode MunaeniKhairun University1
Aris Tri WahyudiIPB University1
Reni Agustina LubisIPB University1
Rasidi RasidiIPB University1
Ketut SugamaAfiliasi tidak diketahui1
Muhammad Agus SuprayudiAfiliasi tidak diketahui1
Endah Setyo RiniAfiliasi tidak diketahui1
Ichsan Ahmad FauziAfiliasi tidak diketahui1
Darmawan Setia BudiUniversitas Airlangga1
Muhamad Agus SuprayudiAfiliasi tidak diketahui1
Julie EkasariIPB University1
Fatma HajialiIPB University1
. 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
Tulas ApriliaIPB University1
Deddy YanihartoBadan Pengkajian dan Penerapan Teknologi1
Wasmen ManaluIPB University1
Benny HeltonikaRiau University1
Agus Oman SudrajatIPB 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) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Utilization of Cinnamon Leaf and Shrimp Flour as an Enhancer of Catfish Meat Quality</dc:title>
	<dc:creator xml:lang="en">Setiawati, Mia</dc:creator>
	<dc:creator xml:lang="en">Dairun, Suclyadi</dc:creator>
	<dc:creator xml:lang="en">Suprayudi, Muhammad Agus</dc:creator>
	<dc:creator xml:lang="en">Utomo, Nur Bambang Priyo</dc:creator>
	<dc:subject xml:lang="en">Cinnamomum burmannii</dc:subject>
	<dc:subject xml:lang="en">fillet</dc:subject>
	<dc:subject xml:lang="en">shrimp head meal</dc:subject>
	<dc:subject xml:lang="en">feed formulated</dc:subject>
	<dc:subject xml:lang="en">Pangasianodon hypophthalmus</dc:subject>
	<dc:description xml:lang="en">Catfish (Pangasianodon hypophthalmus) is a freshwater fish that has been produced in the form of a filet. One of the problems in producing good catfish fillet is compactness and brightness of catfish farmed meat. This research aimed to get feed formulation as enhancer  meat quality of striped catfish with added Cinnamon leaves flour (Cinnamomum burmannii)  and used shrimp head meal. A Fish with a weight of  208.98±25.76 g reared in 12 floating nets cage (2x1x1.5 m3) with density of 15 fish/nets for 60 days. As treatment, fish were fed with feed contains 1% cinnamon leaves,  45% shrimp head meal, and combined of cinnamon leaves and shrimp head meal, and as control used feed were formulated without cinnamon leaves and shrimp head meal. Fish were fed 2 times a daily with feeding rate 3.5% of average body weight offish. The test parameters observed were physical, chemical and organoleptic test of catfish meat. The results showed feed with contains cinnamon leaves and shrimp head meal could decrease level of body fat 14.7% compared than control (p&amp;lt;0.05). Feed with used cinnamon leaves and shrimp head meal gave a texture offillet fish more compact,  elastic and color of fillet fish white.</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>2017-05-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<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/16391</dc:identifier>
	<dc:identifier>10.17844/jphpi.v20i1.16391</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 1-9</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 1-9</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/16391/12037</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>