Vol. 4 No 1 (2022): June 2022

Jurnal Bluefin Fisheries Volume 4 Number 1 (June 2022) presents five scientific articles addressing fishery product processing technology, quality characteristics of processed fishery products, and the application of renewable energy and digital technology in the marine and fisheries sector.

The first article examines the processing of smoked fish at Totabuan Papua, a micro, small, and medium enterprise in Jayapura City, focusing on skipjack tuna smoking procedures, organoleptic and sensory quality assessments, processing temperatures, and product yield.

The second article investigates the chemical and organoleptic characteristics of squid ink seasoning produced using an oven-drying method, including sensory attributes, moisture content, and protein content.

The third article describes the processing of skipjack tuna (Katsuwonus pelamis) fish meatball tofu at Ariandi, a small enterprise in Masohi City, Central Maluku, covering processing stages, raw material and final product quality assessments, temperature measurements, and yield.

The fourth article identifies the chemical and sensory characteristics of squid stick (Loligo sp.) products developed by a fishermen's wives group in Motto Village, Bitung City, using proximate analysis and hedonic organoleptic evaluation.

The fifth article discusses the use of solar panels as an Internet of Things (IoT)-based lighting source for fishing port piers, including remote measurement, monitoring, control, and performance evaluation of renewable energy infrastructure.

These articles are expected to contribute to the advancement of marine and fisheries science and technology, particularly in improving fishery product quality, developing small-scale fish processing enterprises, and implementing renewable energy technologies in fisheries infrastructure.