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ABSTRAKSalah satu penerapan proses fermentasi terjadi pada produk perikanan. Wadi merupakan hasil fermentasi ikan yang banyak sekali diminati oleh masyarakat Kalimantan Selatan. Wadi merupakan salah satu proses fermentasi ikan atau daging secara tradisional yang berbentuk ikan utuh semi basah, berwarna agak hitam (mendekati warna ikan segar), bertekstur liat dengan aroma ikan khas fermentasi serta mempunyai cita rasa yang asin. Wadi memiliki waktu simpan yang lama sekitar 6 sampai 12 bulan. Kurangnya keterampilan dalam pengolahan wadi mengakibatkan wadi tidak bisa tahan lama sehingga wadi menjadi cepat busuk. Selain itu, belum ada wadi kemasan yang beredar dipasaran sehingga untuk masyarakat luar Kalimantan Selatan sulit untuk mendapatkan produk wadi ini. Pelatihan ini menggunakan metode ceramah, diskusi, tanya jawab serta demonstrasi atau praktek secara daring/online. Pelatihan ini menghasilkan pengetahuan dan pemahaman yang baik bagi peserta pelatihan. Hal ini dapat dilihat dari antusias peserta pelatihan dalam sesi diskusi dan tanya jawab untuk mencari informasi yang lengkap mengenai teknik fermentasi serta pelatihan dalam pembuatan wadi. Kata kunci: Fermentasi, Wadi, Pelatihan Online ABSTRACTOne of the processes of applying the fermentation process occurs in fishery products. Wadi is a fermented fish product that is in great demand by the people of South Kalimantan. Wadi is one of the traditional fish or meat fermentation processes in the form of semi-wet whole fish, slightly black (close to the color of fresh fish), clay texture with a distinctive fermented fish aroma, and has a salty taste. Wadi has a long shelf life of about 6 to 12 months. Lack of skills in wadi processing resulted in wadi not being able to last long so that the wadi rotted quickly. In addition, there is no packaged wadi on the market so it is difficult for people outside South Kalimantan to get this wadi product. This training uses lecture, discussion, question and answer methods as well as online demonstrations or practice. This training resulted in good knowledge and understanding for the participants of the wadi making training. This can be seen from the enthusiasm of the training participants in the discussion and question and answer sessions to seek complete information about fermentation techniques and training in wadi making. Keywords: Fermentation, Wadi, Online Training

Background: The fish being highly perishable food item consumed in all strata of people. The production of freshwater fish is on the rise and need to be processed in a variety of forms to make them available for people. Nowadays, numbers of value added fish products are available in the market for consumption to achieve health beneficial effect and to cope up with malnutrition. However, consumers are unaware of the quality of the products available in the market. Therefore, the present work was undertaken to evaluate the quality of fish fingers produced from tilapia and pangasius during storage at -18±2°C. Methods: The fresh tilapia and pangasius were purchased from local market to prepare fillets. The fingers were prepared from tilapia and pangasius fillets and par fried at 180°C for 30 seconds. The fried fingers were cooled at once at room temperature and stored in deep freeze at -18±2°C for shelf-life study during November 2019 to March 2021. Result: The results indicated that the fish fingers prepared from tilapia could be stored for 33 days and pangasius fingers had a shelf-life of only 27 days. All biochemical parameters viz. pH, TVB-N, PV, FFA and TBA were found increasing as the storage study progresses. The sensory score of the fish fingers produced from both the fishes were got drastically reduced at the end of deep freeze storage at -18±2°C. Overall study indicated that tilapia and pangasius fish can be successfully utilized for the preparation of various value added fish product such as fish fingers and would have sufficient shelf life at deep freeze storage at -18±2°C.

In a recent study, Blanco-Fernandez et al. applied molecular tools to authenticate fish products and conclude evidence of 'worrying international fraud'. They revealed mislabeling in recognizable and unrecognizable fish products labeled as anchovy, hake and tuna commercialized by European companies. Their analyses consisted on extracting DNA from the fish product to be authenticated followed by amplification and sequencing of a suite of DNA markers and on comparing the resulting sequences to the GenBank sequence database using BLAST (Basic Tool Alignment Search Tool) (https://blast.ncbi.nlm.nih.gov/Blast.cgi). By carefully reanalyzing their data, we identify errors in their species identification and conclude that best BLAST hit alone cannot be used as evidence of fraud.

Background: snacks or fast food are currently favored by children's and even dominate the food market. This food has penetrated all regions and its development very fast from day to day. This increase in consumption of snacks is not followed by an increase in the nutritional value in them and most of the snacks as children's snacks that are currently circulating contain many substances that are harmful to health, such as dyes, preservatives and excessive MSG. This cannot be allowed to continue because it also affects the intelligence of children. This requires a media as the delivery of information to the public as a whole. One of the media that can convey information globally is information that is connected to the internet network, especially in streaming videos on social media channels. In order to raise awareness of the Indonesian people, especially the people of Tanjungbalai about the benefits and advantages of eating fish, so Department of  Fish Processing Technology Polytechnic Tanjungbalai (TPHP POLTAN) carries out training activities for the creation of extension materials in the digital era. The desired result of this activity is that students can create counseling materials through video media, blogs/vlogs that are presented online. Method : The form of this activity consists of providing material and making video demos. The materials provided in this activity are: 1) Fish Product Diversification, 2) Processed Product Quality Management and 3) Video making and editing tutorials. Result : the training process in making video demos of making products from fishery products as a form of counseling material for the community to be able to make their own snacks that are more nutritious and have a delicious taste. The stages in this training are as follows: 1) Participants make video material to be made, 2) Shoot or record videos according to the material, and 3) Participants do video editing to get a good video.

Abstract All papers published in this volume of IOP Conference Series: Earth and Environmental Science have been peer reviewed through processes administered by the Editors. Reviews were conducted by expert referees to the professional and scientific standards expected of a proceedings journal published by IOP Publishing. • Type of peer review: Peer reviews are carried out in a double-blind manner by selected reviewers according to their fields of expertise • Conference submission management system: The symposium registration management system is carried out online through the website (http://ismfr-ugm.org/) created by the Department of Fisheries, Faculty of Agriculture, Gadjah Mada University, Indonesia which is hosted on a commercial hoster (niaga hoster). • Number of submissions received: 162 abstracts • Number of submissions sent for review: 69 articles • Number of submissions accepted: 67 articles • Acceptance Rate (Number of Submissions Accepted / Number of Submissions Received X 100): 67/69 x 100 = 97.10 • Average number of reviews per paper: 2 reviewers • Total number of reviewers involved: 18 reviewers • Any additional info on review process: Presenter who want to publish their manuscript to the ISMFR iop proceeding shall submit into ISMFR email. Authors must follow the manuscript writing format according to the guidelines listed on the symposium website. The papers were checked by the editor. Papers that do not match the format were returned to the author for correction. Formatted papers were sent to at least two reviewers to be assessed for content, especially based on the novelty, contribution to science, and writing quality. All accepted manuscripts then been sent back to the author for revision according to the reviewer comments, and sent back to the committee for final check by editor. The manuscripts were grouped into 3 main topic namely: aquaculture, aquatic resources management, and fish product technology. The final steps was proffread by the author, save as to pdf format, and send to IOP publishing. • Contact person for queries: Name : Indah Istiqomah, Ph.D Affiliation: Assistant Professor, Gadjah Mada University, Indonesia Email : [email protected]

Abstract In order to improve the nutritional value of fish products and intensify metabolic processes, various micronutrients are added into fish products. They enrich the products with proteins, vitamins and minerals and reduce the calorie content. When developing a recipe for fish products, the possibility of partial replacement of wheat bread with flaxseed bran with seeds and water with turnips was analyed. The addition of flaxseed bran with seeds and turnips can enrich the product with dietary fiber, micro - and macroelements, vitamins. To determine the optimal percentage of plant raw materials, samples with the addition of linseed bran with seeds and turnips (10, 20 and 30%) were analyzed. A higher percentage has a negative effect on the organoleptic properties of the product.

This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.

Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.

Jambal roti is a fermented fish product, commonly found in some regions in Java Island, Indonesia, such as Pekalongan, Cilacap, Pangandaran, Rembang, and along the northern coast. The raw sea catfish (Arius thalassinus) were traditionally processed by salting (salt amounting to 30% of the fish weight) then sun-drying. This study examined the microbiological and chemical characteristics of jambal roti produced in the Rembang Regency. Samples were taken from artisanal jambal roti producers during the making process. The proximate and chemical (final product of jambal roti) test results showed that the aw (0.723) and salt contents (18.166%) of the samples met the SNI 2721:2009, but the water (48.534%), ash (18.022%), and dissolved protein contents (5.494%) were above their allowable levels. The microbial analysis revealed that despite the absence of Escherichia coli and Salmonella spp. in the product, the total aerobic bacteria (APC) (6.6×102 CFU/g) and yeast and mold contamination (1.4×103 CFU/g) found in the samples were above the standards.