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Citations since 2017
5 Research Items
Sea cucumber is an Echinoderm which has high economic value due to their high nutritional value and medicinal properties. More than 80% of Indonesia’s sea cucumber productions were exported as dried products. Therefore, before being exported, sea cucumbers go through processing, which was almost carried out on a household scale whose processing and...
Sea cucumbers are marine invertebrate animals that have high economic value. Indonesia is the main exporter of trepang over the world; however, this trepang export has not yet contributed to the improvement of community welfare. The low quality of trepang produced by Indonesia makes the economic value of trepang was still low. The low quality was c...
Stingray fish inhabit warm tropical and subtropical coastal waters and some of which can be found in freshwater. To increase economic value, Stingray fish in Jeneponto are sold as smoked products. Smoked fish are processed fisheries products that through the process of salting and fumigation. This study aims to determine the quality and food safety...
Sea cucumbers are fisheries commodities that have important economic value. Indonesia is the largest producer of sea cucumbers in the world, and South Sulawesi Province is the largest producer of sea cucumbers in Indonesia. Although the export volume of Indonesian dried sea cucumbers or trepang is large, the export value is not high due to the low...
The catches of skipjack fish are one of the highest catches of fish in the area of South Sulawesi including the West Coast fish landing areas in Makassar, Pare-Pare, and the East Coast in Sinjai, and Palopo. Fish landed by fishers are then marketed to traditional markets. The purpose of this study was to analyze the physical-chemical quality of ski...
The purpose of this study was to analyze the physical-chemical quality of skipjack fish landed in the area of South Sulawesi until it was marketed for eight hours. In this study, the physical-chemical analysis measured to determine fish quality was temperature, pH, organoleptic, peroxide number, and TVB