Design integrated development approach for sustainable industry of indonesian eel fish (Anguilla spp) in Palabuhanratu, Sukabumi District, West Java Province

Abstract

Eel Fish (Anguilla spp) has very important nutritive and high economic value. This research aims to support the sustainability of fisheries industrial business and keep the sustainability of eel fish (continuity, quantity and quality) by eel fisheries system identify in Palabuhanratu, Sukabumi. Glass eel fishing activities conducted in Palabuhanratu in the night around 6:00 p.m. to 5:00 a.m.. Glass eel are found from October to March and a peak occurred in January. The consumption size eel are found in April-September, that caught by anco and liftnet fish gear. Glass eel supply is absolutely necessary for the development of aquaculture in order to meet market demand. The high demand resulted in the transfer of eels from the wild into cultivation procurement. Eel fishery system in Palabuhanrat, Sukabumi has been used since and require proper management which is the sustainability of resource management considering eel. Eel fishing success is largely determined by the availability of seeds that have only rely on nature. Fish waste is processed into flour that can be used as raw materiasl or additive in food product diversification. This research used survey and direct observation in the field. Data analysis is using descriptive analysis to describe the activities of fishing and eel fisheries systems in the research area. Data analysis is using descriptive analysis for processing and waste utilization of the eel’s head, heart and bone. PT. Carmelitha Lestari in Bogor and laboratory of Integrated Chemical Laboratory, IPB and direct observation in PT Jawa Suisan Indah, Palabuhanratu Sukabumi district in November 2012-May 2013. Proximate analysis results of fresh Eel fish were protein, fat, moisture content, ash, and crude fiber respectively 17.68%; 28,29%; 42,03%; 3,93; and 0,30%. Kabayaki respectively 32,70 %; 2,39%; 48,32%; 2.37% dan 0,55%. Fatty Acids profile of fresh Eel fish were SAFA 22.78%; MUFA 32.84%; PUFA 11.4%; EPA 1.15%; and DHA 5.16%. Kabayaki resulted value were SAFA 30.68%; MUFA 31.1%; PUFA 10.39% EPA 0.70% and DHA 1.29%. Fish waste is processed into flour that can be used as raw materiasl or additive in food product diversification. Utilization of these eel industrial waste processing can reduce the environmental impact in the processing unit, as well as that can provide added value or economical impact for local people. While the results of the proximate analysis of flour head, liver powder and bone meal containing protein content 58.42%, 49.35% and 39.78%; fat content 14, 70%, 24.97%, 12.68%; carbohydrates content 10.86% ; 13.69%, 7.89%; water content 5.44%, 8.48%, 3.01%; ash content 12.25%, 3.31%, 36.36% and crude fiber content 1.26%, 0.04%, 1.08%, respectively. This study aims to determine the status of the eel fishery sustainability in Palabuhanratu Sukabumi, according to the six dimensions or attributes that identify sensitive factors and provide recommendation and policy strategies in support of sustainability. The method used in this study is filling the questionnaire survey method and the Rapfish technique. Status of the eel fisheries sustainability in index (IKP) of 43.01%, which meansless sustainable.

Ikan sidat (Anguilla spp) sangat potensial, bernilai gizi penting dan memiliki nilai ekonomis tinggi. Penelitian ini bertujuan untuk mendukung keberlanjutan usaha industri perikanan dan menjaga kelestarian ikan sidat dalam kontinuitas, kuantitas dan kualitas dengan mengidentifikasi sistem perikanan sidat di Palabuhanratu, Sukabumi. Aktivitas penangkapan glass eel di Palabuhanratu dilakukan malam hari pukul 18.00–05.00 WIB. Glass eel sidat ditemukan dari bulan Oktober-Maret dan puncaknya terjadi pada bulan Januari. Sedangkan sidat konsumsi ditemukan pada bulan April-September, alat tangkap yang digunakan adalah anco dan sodok, pengoperasiannya dilakukan oleh seorang nelayan dengan cara diangkat perlahan. Pasokan glass eel mutlak diperlukan untuk pengembangan budidaya agar dapat memenuhi permintaan pasar. Tingginya permintaan ikan sidat mengakibatkan terjadinya usaha pembesaran pada budidaya ikan sidat. Sistem perikanan sidat di Palabuhanratu Kabupaten Sukabumi sudah ada sejak dulu dan memerlukan pengelolaan yang tepat, yaitu pengelolaan yang mempertimbangkan keberlanjutan sumberdaya ikan sidat. Keberhasilan penangkapan ikan sidat sangat ditentukan oleh ketersediaan benih yang selama ini hanya mengandalkan dari alam. Pemanfaatan ikan sidat untuk tujuan ekspor sangat tinggi. Limbah ikan sidat (bagian kepala, hati dan tulang ikan sidat) diolah menjadi tepung yang dapat dimanfaatkan sebagai bahan baku atau bahan tambahan pada diversifikasi produk.