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Ferreira, Emmanoela Nascimento - One of the best experts on this subject based on the ideXlab platform.
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Distribuição espaço - temporal e a pesca de siris (portunidae callinectes spp.) no estuário do rio mamanguape paraíba: um enfoque etnoecológico.
UFPB, 2010Co-Authors: Ferreira, Emmanoela NascimentoAbstract:The research aimed to study the emic knowledge of swimming Crabs (Portunidae - Callinectes spp.) fishermen, Tramataia community, located on the margins of Mamanguape River Estuary (MRE) from january 2009 to may 2010. The methodology encompassed qualitative methods: participant observation, free and semi-structured interviews and questionnaires. 30 community fishermen were interviewed. At least four captures techniques were identified: puçá e linha , trawl, siri de seco and siri de alagado . The swimming Crabs are used for own consumption and marketing. According to the fishermen the capture techniques are determined by tide type. The sale of swimming Crab Meat is more usual in the region, but can also be marketed alive or frozen. Process stages of Meat withdrawal consist: washing, cooking, Meat removal, packaging, weighing and storage. The final product is marketed in the community, adjacent communities or free markets, and in some cases, by middlemen. Fishing in the community is characterized as artisanal and is performed both by women as men. The educational level of fishermen is low and the majority never completed elementary school. Because of the low profit of swimming Crabs fishery, fishermen commonly exploit other resources. The results indicated that swimming Crabs constitute an important basis of resource and survival for many families of Tramataia community, therefore this work can be useful to support future management plans to the region.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO foco desta pesquisa foi estudar o conhecimento êmico dos pescadores de siris (Portunidae - Callinectes spp.), da comunidade Tramataia localizada as margens do Estuário do Rio Mamanguape (ERM). A pesquisa desenvolveu-se de janeiro de 2009 a maio de 2010. A metodologia envolveu métodos qualitativos: observações participantes, questionários, entrevistas livres e semi-estruturadas. Foram entrevistados 30 pescadores da comunidade. Foram identificadas quatro técnicas de coleta: puçá e linha, rede de arrasto, siri de seco e siri de alagado. Os siris são utilizados para consumo e comercialização. A técnica de captura é determinada pelo tipo de maré. A venda da carne de siris é mais freqüente na região, mas os mesmos podem ser comercializados vivos ou congelados. O processo de beneficiamento da carne consiste de: lavagem; cozimento; retirada da carne; acondicionamento; pesagem e estocagem. O produto final da pesca é comercializado na comunidade, comunidades vizinhas ou feiras livres, e em alguns casos, para atravessadores fixos. A pesca na comunidade caracteriza-se como artesanal e é realizada tanto por mulheres como por homens. O nível de escolaridade dos pescadores é baixo, a maioria não chegou a completar o ensino fundamental. A margem de lucro com a comercialização dos siris é pequena, levando os pescadores a explotar outros recursos. Os resultados apontam que a atividade de pesca de siris constitui importante fonte de recurso e de sobrevivência para inúmeras famílias de pescadores de Tramataia, sendo assim esse trabalho pode subsidiar a elaboração de futuros planos de manejo na região
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Distribuição espaço - temporal e a pesca de siris (portunidae callinectes spp.) no estuário do rio mamanguape paraíba: um enfoque etnoecológico.
Universidade Federal da Paraíba, 2010Co-Authors: Ferreira, Emmanoela NascimentoAbstract:O foco desta pesquisa foi estudar o conhecimento êmico dos pescadores de siris (Portunidae - Callinectes spp.), da comunidade Tramataia localizada as margens do Estuário do Rio Mamanguape (ERM). A pesquisa desenvolveu-se de janeiro de 2009 a maio de 2010. A metodologia envolveu métodos qualitativos: observações participantes, questionários, entrevistas livres e semi-estruturadas. Foram entrevistados 30 pescadores da comunidade. Foram identificadas quatro técnicas de coleta: puçá e linha, rede de arrasto, siri de seco e siri de alagado. Os siris são utilizados para consumo e comercialização. A técnica de captura é determinada pelo tipo de maré. A venda da carne de siris é mais freqüente na região, mas os mesmos podem ser comercializados vivos ou congelados. O processo de beneficiamento da carne consiste de: lavagem; cozimento; retirada da carne; acondicionamento; pesagem e estocagem. O produto final da pesca é comercializado na comunidade, comunidades vizinhas ou feiras livres, e em alguns casos, para atravessadores fixos. A pesca na comunidade caracteriza-se como artesanal e é realizada tanto por mulheres como por homens. O nível de escolaridade dos pescadores é baixo, a maioria não chegou a completar o ensino fundamental. A margem de lucro com a comercialização dos siris é pequena, levando os pescadores a explotar outros recursos. Os resultados apontam que a atividade de pesca de siris constitui importante fonte de recurso e de sobrevivência para inúmeras famílias de pescadores de Tramataia, sendo assim esse trabalho pode subsidiar a elaboração de futuros planos de manejo na região.The research aimed to study the emic knowledge of swimming Crabs (Portunidae - Callinectes spp.) fishermen, Tramataia community, located on the margins of Mamanguape River Estuary (MRE) from january 2009 to may 2010. The methodology encompassed qualitative methods: participant observation, free and semi-structured interviews and questionnaires. 30 community fishermen were interviewed. At least four captures techniques were identified: puçá e linha , trawl, siri de seco and siri de alagado . The swimming Crabs are used for own consumption and marketing. According to the fishermen the capture techniques are determined by tide type. The sale of swimming Crab Meat is more usual in the region, but can also be marketed alive or frozen. Process stages of Meat withdrawal consist: washing, cooking, Meat removal, packaging, weighing and storage. The final product is marketed in the community, adjacent communities or free markets, and in some cases, by middlemen. Fishing in the community is characterized as artisanal and is performed both by women as men. The educational level of fishermen is low and the majority never completed elementary school. Because of the low profit of swimming Crabs fishery, fishermen commonly exploit other resources. The results indicated that swimming Crabs constitute an important basis of resource and survival for many families of Tramataia community, therefore this work can be useful to support future management plans to the region
Hersulistyorini Wikanastri - One of the best experts on this subject based on the ideXlab platform.
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KADAR PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET RAJUNGAN DENGAN SUBSTITUSI IKAN LELE (Clarias gariepinus) (Protein Levels and Organoleptic Crab Nugget with Substitution Catfish (Clarias gariepinus)
'LPPM Universitas Muhammadiyah Semarang', 2010Co-Authors: Ubaidillah Anas, Hersulistyorini WikanastriAbstract:Crab Meat (Second-grade) is a sort of Meat produced by Crab processing industry which has export quality. Crab Meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the Crab Meat with catfish Meat into Crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution Crab nugget into catfish Meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in Crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish Meat and Crab Meat on protein Crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein Crab nugget product. The highest protein of Crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of Crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56. Key words: Crab nugget, protein, substitution catfish
Hersulistyorini W. - One of the best experts on this subject based on the ideXlab platform.
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Kadar Protein Dan Sifat Organoleptik Nugget Rajungan Dengan Substitusi Ikan Lele (Clarias Gariepinus) (Protein Levels and Organoleptic Crab Nugget with Substitution Catfish (Clarias Gariepinus)
Muhammadiyah University Semarang, 2010Co-Authors: Ubaidillah A., Hersulistyorini W.Abstract:Crab Meat (Second-grade) is a sort of Meat produced by Crab processing industry which has export quality. Crab Meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the Crab Meat with catfish Meat into Crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution Crab nugget into catfish Meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in Crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish Meat and Crab Meat on protein Crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein Crab nugget product. The highest protein of Crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of Crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56
Ubaidillah Anas - One of the best experts on this subject based on the ideXlab platform.
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KADAR PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET RAJUNGAN DENGAN SUBSTITUSI IKAN LELE (Clarias gariepinus) (Protein Levels and Organoleptic Crab Nugget with Substitution Catfish (Clarias gariepinus)
'LPPM Universitas Muhammadiyah Semarang', 2010Co-Authors: Ubaidillah Anas, Hersulistyorini WikanastriAbstract:Crab Meat (Second-grade) is a sort of Meat produced by Crab processing industry which has export quality. Crab Meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the Crab Meat with catfish Meat into Crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution Crab nugget into catfish Meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in Crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish Meat and Crab Meat on protein Crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein Crab nugget product. The highest protein of Crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of Crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56. Key words: Crab nugget, protein, substitution catfish
Ubaidillah A. - One of the best experts on this subject based on the ideXlab platform.
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Kadar Protein Dan Sifat Organoleptik Nugget Rajungan Dengan Substitusi Ikan Lele (Clarias Gariepinus) (Protein Levels and Organoleptic Crab Nugget with Substitution Catfish (Clarias Gariepinus)
Muhammadiyah University Semarang, 2010Co-Authors: Ubaidillah A., Hersulistyorini W.Abstract:Crab Meat (Second-grade) is a sort of Meat produced by Crab processing industry which has export quality. Crab Meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the Crab Meat with catfish Meat into Crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution Crab nugget into catfish Meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in Crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish Meat and Crab Meat on protein Crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein Crab nugget product. The highest protein of Crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of Crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56
