Temat: Scomberomorus commerson - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran water
Autorzy:: Oktavera, Caca
Apriliani, Izza Mahdiana
Hamdani, Herman
Haetami, Kiki
Powiązania:: https://bibliotekanauki.pl/articles/1075657.pdf
Data publikacji:: 2019
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Scomberomorus commerson
capture process
gillnet
mackerel
proportion
Opis:: Gillnets are simple fishing gear that commonly used by fisherman in Pangandaran. This research aims to see the capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran waters. This research was conducted in August 2018 and January 2019 in Pangandaran, West Java. This research using survey method. The data used in this research are primary data consisting of the proportion of catches and capture process, whereas secondary data obtained from Dinas Perikanan Pangandaran. The results of this research shows that the quantity and weight proportion of Bycatch > Maincatch and capture process of mackerel dominated by wedged by 79% and the lowest is snagged by 7%.
Źródło:: World Scientific News; 2019, 125; 252-259
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Composition of volatile flavor compounds from mackerel head broth and mackerel bone broth, Scomberomorus commerson (Lacepède, 1800)
Autorzy:: Pratama, Rusky Intan
Lana, Adan Prabhasworo
Rostini, Iis
Rizal, Achmad
Powiązania:: https://bibliotekanauki.pl/articles/1076690.pdf
Data publikacji:: 2019
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Broth
Scomberomorus commerson
Solid Phase Microextraction
proximate
volatile flavor compounds
Opis:: Mackerel of Scomberomorus commerson (Lacepède, 1800) is a fish that has thick meat of a distinctive taste and is a favorite of Indonesian people. It is made into various types of processed seafood. The amount of edible flesh of the fish is 65%, meaning that the waste from the fish is 35%, including the head and bones. The purpose of this study was to determine the type and class of volatile compound components that can be drawn from mackerel head and fish bone, by making these into a broth. This study uses an experimental method by testing the composition of volatile flavor compounds and then undertaking proximate testing. The method of extracting volatile flavor compounds that was applied is Solid Phase Microextraction (SPME), while Gas Chromatography / Mass Spectrometry (GC / MS) was harnessed to identify the volatile flavor. Accordingly, 150 compounds were detected in the sample of mackerel head broth, as compared with 133 compounds in mackerel bone broth. The compounds that were detected are hydrocarbons, aldehydes, alcohols, ketones, organic compounds and others. That which has the largest proportion is pentadecane from the hydrocarbon group, with a value of 18,545%. The proximate analysis results showed that mackerel head broth samples had a 96.08% water content, 1.55% ash content, 0.28% fat content and 2.78% protein content, while samples of mackerel bone broth had a 96.69% water content, 1.54% ash content, 0.44% fat content and 1.84% protein content.
Źródło:: World News of Natural Sciences; 2019, 25; 199-219
2543-5426
Pojawia się w:: World News of Natural Sciences
Dostawca treści:: Biblioteka Nauki

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