Productivity and Catch Composition of Purse Seine Fisheries at The Kasiwa Fish Landing Base, Mamuju Regency, West Sulawesi

Authors

  • Nurliana Universitas Muhammadiyah Mamuju
  • Femiliani Novitasari Universitas Muhammadiyah Mamuju
  • Widya Utami Universitas Muhammadiyah Mamuju
  • Hardianty Nur Universitas Muhammadiyah Mamuju

DOI:

https://doi.org/10.20956/jipsp.v12i2.48525

Keywords:

produktivitas, Komposisi, Purse seine

Abstract

This study aims to analyze the productivity and catch composition of fish using purse seine gear at the Fish Landing Base (PPI) Kasiwa, Mamuju Regency, West Sulawesi. The research employed a quantitative approach, with primary data collected from two purse seine vessels during one month of fishing operations. Secondary data were obtained from relevant literature and institutions. The analysis was conducted by calculating the productivity levels and catch composition of purse seine operations.The results show that the productivity of purse seine varied across fishing trips, but overall, the gear was considered feasible and relatively efficient. The catch composition was dominated by small pelagic fish, particularly kawakawa (tongkol banyar) at 32% and frigate tuna (tongkol pisang balaki) at 24%, followed by bullet tuna (tongkol pisang cerutu), skipjack (cakalang), mackerel (kembung), and scads (layang deles). These findings indicate that purse seine fishing is well-suited to the characteristics of fish resources in Mamuju waters and has the potential to support sustainable fisheries management.

 

Author Biographies

Nurliana, Universitas Muhammadiyah Mamuju

Study Program of Fishery Product Technology, Faculty of Marine and Fisheries, Universitas Muhammadiyah Mamuju, Jl. Patalundru No. 01. South Sulawesi, Indonesia

Femiliani Novitasari, Universitas Muhammadiyah Mamuju

Study Program of Fishery Product Technology, Faculty of Marine and Fisheries, Universitas Muhammadiyah Mamuju, Jl. Patalundru No. 01. South Sulawesi, Indonesia

Widya Utami, Universitas Muhammadiyah Mamuju

Study Program of Fishery Product Technology, Faculty of Marine and Fisheries, Universitas Muhammadiyah Mamuju, Jl. Patalundru No. 01. South Sulawesi, Indonesia

Hardianty Nur, Universitas Muhammadiyah Mamuju

Study Program of Fishery Product Technology, Faculty of Marine and Fisheries, Universitas Muhammadiyah Mamuju, Jl. Patalundru No. 01. South Sulawesi, Indonesia

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Faroj, M. N. 2019. Pengaruh Substitusi Tepung Ikan Teri ( Stolephorus ). Media Gizi Indonesia, 14(1), 56–65.

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Imanningsih, N. 2012. Profil Gelatinisasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat Pemasakan (Gelatinisation Profile Of Several Flour Formulations For Estimating Cooking Behaviour). Panel Gizi Makan, 35(1), 1–23.

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Indiarto, R., Nurhadi, B., & Subroto, E. 2012. Kajian Karakteristik Tekstur (Texture Profil Analysis) Dan Organoleptik Daging Ayam Asap Berbasis Teknologi Asap Cair Tempurung Kelapa Study. Jurnal Teknologi Hasil Pertanian, V(2), 106–116.

Karneta, R., & Kartina, R. 2023. Physicochemical Characteristics Of Pempek During Boiling. Agrikan Jurnal Agribisnis Perikanan, 16(2), 48–56.

Kaswanto, I. N., Desmelati, Dewita, & Diharmi, A. 2019. Karakteristik Fisiko-Kimia Dan Sensori Kerupuk Pangsit Dengan Penambahan Tepung Tulang Nila (Oreochromis Niloticus). Jurnal Agroindustri Halal, 5(2), 141–150.

Kuncoro, A. W., Amalia, U., & Sumardianto. 2019. Profil Asam Lemak Petis Ikan Bandeng (Chanos Chanos Forsk) Dengan Suhu Pemasakan Yang Berbeda. Jurnal Ilmu Dan Teknologi Perikanan, 1(11), 1–6.

Liu, D., Deng, Y., Sha, L., Abul Hashem, M., & Gai, S. 2017. Impact Of Oral Processing On Texture Attributes And Taste Perception. Journal Of Food Science And Technology, 54(8), 2585–2593.

Liu, L., Zhao, Y., Zeng, M., & Xu, X. 2024. Research Progress Of Fishy Odor In Aquatic Products: From Substance Identification, Formation Mechanism, To Elimination Pathway. Food Research International, 178(1299), 113914.

Musa, A., & Lawal, T. 2013. Proximate Composition Of Ten Types Of Biscuits And Their Susceptibility To Tribolium Castaneum Herbst ( Tenebrionidae : Bostrichidae ) In Nigeria. Food Science And Quality Management, 14, 33–41.

Natsir, N. A., & Latifa, S. 2018. Analisis Kandungan Protein Total Ikan Kakap Merah Dan Ikan Kerapu Bebek. Jurnal Biology Science & Education, 7(1), 159–169.

Nuraeni, A., & Ilmaknun, L. 2021. Daya Terima Konsumen Terhadap Hidangan Utama Di Kantin Sehati Sekolah Vokasi Ipb. Jurnal Sains Terapan, 11(1), 20–32.

Nurhayati, Y., Rosdi, S. N. I. M., Yusof, N., Mohd, W., & Mokhtar, F. W. 2024. Effects Of Different Cooking Methods On Physicochemical And Antioxidant Properties Of Climbing Perch (Anabas Testudineus). Malaysian Journal Of Fundamental And Applied Sciences, 20(5), 1101–1108.

Pratama, R. I., Rostini, I., & Rochima, E. 2018. Profil Asam Amino, Asam Lemak Dan Komponen Volatil Ikan Gurame Segar (Osphronemus Gouramy) Dan Kukus. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 218–231.

Putra, M, R. A., Nopianti, R., & Herpandi. 2015. Fortifikasi Tepung Tulang Ikan Gabus ( Channa Striata ) Pada Kerupuk Sebagai Sumber Kalsium The Fortification Of Snakehead ( Channa Striata ) Fish Bone Meals As A Source Of Calcium On Crackers. Fishtech-Jurnal Teknologi Hasil Perikanan, 4(2), 128–139.

Realita, R. D., & Kristiastuti, D. 2014. Penganekaragaman Olahan Kue Gorengan Berbasis Adonan Cireng. Jurnal Tata Boga, 03(03), 68–75.

Rochima, E., Pratama, R. I., & Suhara, D. O. 2015. Karakterisasi Kimiawi Dan Organoleptik Pempek Dengan Penambahan Tepung Tulang Ikan Mas Asal Waduk Cirata Chemical. Jurnal Akuatika, Vi(1), 79–86.

Sahlan, S., Liviawaty, E., Rostini, I., Rusky, D., & Pratama, I. 2018. Perbedaan Jenis Ikan Sebagai Bahan Baku Terhadap Tingkat Kesukaan Kamaboko. Jurnal Perikanan Dan Kelautan, Ix(1), 129–133.

Schefer, S., Oest, M., & Rohn, S. 2021. Interactions Between Phenolic Acids, Proteins, And Carbohydrates—Influence On Dough And Bread Properties. Foods, 10(11), 1–29.

Scott, G., & Awika, J. M. 2023. Effect Of Protein–Starch Interactions On Starch Retrogradation And Implications For Food Product Quality. Comprehensive Reviews In Food Science And Food Safety, 22(3), 2081–2111.

Solang, M., Lamondo, D., & Kumaji, S. S. 2017. Zinc, Calcium, Protein, Lead, Mercury, And The Sensorics Quality Of Cireng Snacks Supplemented With Blood Cockle (Anadara Granosa). Nusantara Bioscience, 9(4), 385–391.

Sood, S., Methven, L., & Cheng, Q. 2024. Role Of Taste Receptors In Salty Taste Perception Of Minerals And Amino Acids And Developments In Salt Reduction Strategies: A Review. Critical Reviews In Food Science And Nutrition, 65(18), 1–15.

Sumandiarsa, I. Ketut, Siregar, R. R., & Dewi, K. A. S. 2020. Pengaruh Metode Pemasakan Terhadap Nilai Sensori Dan Profil Asam Amino Cakalang (Katsuwonus Pelamis) Masak. Jurnal Kelautan Dan Perikanan Terapan (Jkpt), 3(2), 51–57.

Syadeto, H. S., Sumardianto, & Purnamayanti, L. 2017. Fortifikasi Tepung Tulang Ikan Nila (Oreachromis Niloticus) Sebagai Sumber Kalsium Dan Fosfor Serta Mutu Cookies. Jurnal Ilmiah Teknosains, 3(1), 17–21.

Syah, D. R., Sumardianto, & Rianingsih, L. 2018. Pengaruh Penambahan Tepung Kalsium Tulang Ikan Bandeng (Chanos Chanos) Terhadap Karakteristik Kerupuk Rambak Tapioka. Jurnal Pengolahan Dan Biotek Hasil Perikanan, 7(1), 25–33.

Syifa, N., Bintari, S. H., & Mustikaningtyas, D. 2013. Uji Efektivitas Ekstrak Bawang Putih (Allium Sativum Linn.) Sebagai Antibakteri Pada Ikan Bandeng (Chanos Chanos Forsk.) Segar. Unnes Journal Of Life Science, 2(2), 53–58.

Törős, G., Peles, F., Elramady, H., & Prokisch, J. 2023. To What Extent Can Maillard Reaction Products Influence The Probiotic And Harmful Bacteria? Egyptian Journal Of Soil Science, 63(2), 0–0.

Wardani, D. P., Liviawaty, E., & Junianto. 2012. Fortifikasi Tepung Tulang Tuna Sebagai Sumber Kalsium Terhadap Tingkat Kesukaan Donat. Jurnal Perikanan Dan Kelautan, 3(4), 41–50.

Yong, W., Amin, L., & Dongpo, C. 2019. Status And Prospects Of Nutritional Cooking. Food Quality And Safety, 3(3), 137–143.

Akhmadi, M. F., Imra, & Maulianawati, D. 2019. Calcium And Phosfor Fortification Of Crackers By Using Milkfish Bone (Chanos Chanos). Jurnal Ilmiah Perikanan Dan Kelautan, 11(1), 49–54.

Al-Abbasy, Y. O., Younus, A. S., Rashan, I. A., & Ahmad, S. A. O. 2024. Maillard Reaction: Formation, Advantage, Disadvantage And Control. A Review. Food Science And Applied Biotechnology, 7(1), 63–75.

Andhikawati, A., & Akbarsyah, N. 2022. The Effect Of Tapioka Concentration On Organoleptics Of Tilapia Fish Ball. Ijariie, 8(1), 1102–1106.

Anindyajati, M., Dwiloka, B., & Al-Baarri, A. 2022. Kekenyalan, Kadar Lemak, Kadar Protein Dan Mutu Hedonik Bakso Daging Kalkun (Meleagris Gallopavo) Berdasarkan Potongan Komersial Karkas. Jurnal Teknologi Pangan, 6(2), 32–37.

Astuti, D. W., Dewi, R. M., & Berlian, T. C. 2022. Produk Olahan Cireng Nasi Frozen Upaya Reduksi Nasi Sisa Di Rumah. Seminar Nasional Hasil Riset Dan Pengabdian Kepada Masyarakat Universitas Sahid Surakarta, 2, 519–532. Jurnal Senriabdi.

Badan Pengawas Obat Dan Makanan. 2018. Peraturan Bpom Nomor 9 Tahun2016 Tentang Acuan Label Gizi. Bpom, 11, 1–16.

Badan Pengawas Obat Dan Makanan. 2022a. Peraturan Badan Pengawas Obat Dan Makanan Nomor 1 Tahun 2022. (2).

Badan Pengawas Obat Dan Makanan. 2022b. Peraturan Bpom Nomor 26 Tahun 2021. Peraturan Menteri Kesehatan Republik Indonesia Nomor 4 Tahun 2018, 151(2), 10–17.

Badan Pengawas Obat Dan Makanan. 2023. Peraturan Bpom No 32 Tahun 2019 Tentang Persyaratan Keamanan Dan Mutu Obat Tradisional. Badan Pengawas Obat Dan Makanan, 1–16.

Badan Pusat Statistika. 2023. Produksi Dan Nilai Produksi Perikanan Budidaya Menurut Provinsi Dan Komoditas Utama, 2021. Badan Pusat Statistika.

Badan Standar Nasional. 2015. Standar Nasional Indonesia Pedoman Pengujian Sensori Pada Produk Perikanan. 1–23. Retrieved From Www.Bsn.Go.Id

Bryant, A., Ustunol, Z., & Steffe, J. 1995. Texture Of Cheddar Cheese As Influenced By Fat Reduction. Journal Of Food Science, 60(6), 1216–1219.

Chen, Q., Zhang, J., Liu, H., Li, T., & Wang, Q. 2023. Mechanism Of High-Moisture Extruded Protein Fibrous Structure Formation Based On The Interactions Among Pea Protein, Amylopectin, And Stearic Acid. Food Hydrocolloids, 136(Pa), 1–13.

Dehnad, D., Jafari, S. M., & Afrasiabi, M. 2016. Influence Of Drying On Functional Properties Of Food Biopolymers: From Traditional To Novel Dehydration Techniques. Trends In Food Science And Technology, 57, 116–131.

Faroj, M. N. 2019. Pengaruh Substitusi Tepung Ikan Teri ( Stolephorus ). Media Gizi Indonesia, 14(1), 56–65.

Hafiludin. 2015. Analisis Kandungan Gizi Pada Ikan Bandeng Yang Berasal Dari Habitat Yang Berbeda. Jurnal Kelautan, 8(1), 37–43.

Husain, R., Umar, N. S., & Suherman, S. P. 2023. Formulasi Tepung Ikan Bandeng (Chanos Chanos) Dalam Pembuatan Biskuit Sebagai Makanan Pendamping Asi (Mp-Asi). Jambura Fish Processing Journal, 5(1), 47–59.

Imanningsih, N. 2012. Profil Gelatinisasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat Pemasakan (Gelatinisation Profile Of Several Flour Formulations For Estimating Cooking Behaviour). Panel Gizi Makan, 35(1), 1–23.

Imran, M. P., Astuti, Y., Hendrawangsah, T., Saputra, R., Andi Rizkiyah Hasbi, & Samsinar. 2023. Ciregubujak (Cireng Sagu Bumbu Rujak) Berbahan Pokok Tepung Sagu Sebagai Motivasi Minat Berwirausaha. Jurnal Pengabdian Kepada Masyarakat, 1(1), 245–252.

Indiarto, R., Nurhadi, B., & Subroto, E. 2012. Kajian Karakteristik Tekstur (Texture Profil Analysis) Dan Organoleptik Daging Ayam Asap Berbasis Teknologi Asap Cair Tempurung Kelapa Study. Jurnal Teknologi Hasil Pertanian, V(2), 106–116.

Karneta, R., & Kartina, R. 2023. Physicochemical Characteristics Of Pempek During Boiling. Agrikan Jurnal Agribisnis Perikanan, 16(2), 48–56.

Kaswanto, I. N., Desmelati, Dewita, & Diharmi, A. 2019. Karakteristik Fisiko-Kimia Dan Sensori Kerupuk Pangsit Dengan Penambahan Tepung Tulang Nila (Oreochromis Niloticus). Jurnal Agroindustri Halal, 5(2), 141–150.

Kuncoro, A. W., Amalia, U., & Sumardianto. 2019. Profil Asam Lemak Petis Ikan Bandeng (Chanos Chanos Forsk) Dengan Suhu Pemasakan Yang Berbeda. Jurnal Ilmu Dan Teknologi Perikanan, 1(11), 1–6.

Liu, D., Deng, Y., Sha, L., Abul Hashem, M., & Gai, S. 2017. Impact Of Oral Processing On Texture Attributes And Taste Perception. Journal Of Food Science And Technology, 54(8), 2585–2593.

Liu, L., Zhao, Y., Zeng, M., & Xu, X. 2024. Research Progress Of Fishy Odor In Aquatic Products: From Substance Identification, Formation Mechanism, To Elimination Pathway. Food Research International, 178(1299), 113914.

Musa, A., & Lawal, T. 2013. Proximate Composition Of Ten Types Of Biscuits And Their Susceptibility To Tribolium Castaneum Herbst ( Tenebrionidae : Bostrichidae ) In Nigeria. Food Science And Quality Management, 14, 33–41.

Natsir, N. A., & Latifa, S. 2018. Analisis Kandungan Protein Total Ikan Kakap Merah Dan Ikan Kerapu Bebek. Jurnal Biology Science & Education, 7(1), 159–169.

Nuraeni, A., & Ilmaknun, L. 2021. Daya Terima Konsumen Terhadap Hidangan Utama Di Kantin Sehati Sekolah Vokasi Ipb. Jurnal Sains Terapan, 11(1), 20–32.

Nurhayati, Y., Rosdi, S. N. I. M., Yusof, N., Mohd, W., & Mokhtar, F. W. 2024. Effects Of Different Cooking Methods On Physicochemical And Antioxidant Properties Of Climbing Perch (Anabas Testudineus). Malaysian Journal Of Fundamental And Applied Sciences, 20(5), 1101–1108.

Pratama, R. I., Rostini, I., & Rochima, E. 2018. Profil Asam Amino, Asam Lemak Dan Komponen Volatil Ikan Gurame Segar (Osphronemus Gouramy) Dan Kukus. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 218–231.

Putra, M, R. A., Nopianti, R., & Herpandi. 2015. Fortifikasi Tepung Tulang Ikan Gabus ( Channa Striata ) Pada Kerupuk Sebagai Sumber Kalsium The Fortification Of Snakehead ( Channa Striata ) Fish Bone Meals As A Source Of Calcium On Crackers. Fishtech-Jurnal Teknologi Hasil Perikanan, 4(2), 128–139.

Realita, R. D., & Kristiastuti, D. 2014. Penganekaragaman Olahan Kue Gorengan Berbasis Adonan Cireng. Jurnal Tata Boga, 03(03), 68–75.

Rochima, E., Pratama, R. I., & Suhara, D. O. 2015. Karakterisasi Kimiawi Dan Organoleptik Pempek Dengan Penambahan Tepung Tulang Ikan Mas Asal Waduk Cirata Chemical. Jurnal Akuatika, Vi(1), 79–86.

Sahlan, S., Liviawaty, E., Rostini, I., Rusky, D., & Pratama, I. 2018. Perbedaan Jenis Ikan Sebagai Bahan Baku Terhadap Tingkat Kesukaan Kamaboko. Jurnal Perikanan Dan Kelautan, Ix(1), 129–133.

Schefer, S., Oest, M., & Rohn, S. 2021. Interactions Between Phenolic Acids, Proteins, And Carbohydrates—Influence On Dough And Bread Properties. Foods, 10(11), 1–29.

Scott, G., & Awika, J. M. 2023. Effect Of Protein–Starch Interactions On Starch Retrogradation And Implications For Food Product Quality. Comprehensive Reviews In Food Science And Food Safety, 22(3), 2081–2111.

Solang, M., Lamondo, D., & Kumaji, S. S. 2017. Zinc, Calcium, Protein, Lead, Mercury, And The Sensorics Quality Of Cireng Snacks Supplemented With Blood Cockle (Anadara Granosa). Nusantara Bioscience, 9(4), 385–391.

Sood, S., Methven, L., & Cheng, Q. 2024. Role Of Taste Receptors In Salty Taste Perception Of Minerals And Amino Acids And Developments In Salt Reduction Strategies: A Review. Critical Reviews In Food Science And Nutrition, 65(18), 1–15.

Sumandiarsa, I. Ketut, Siregar, R. R., & Dewi, K. A. S. 2020. Pengaruh Metode Pemasakan Terhadap Nilai Sensori Dan Profil Asam Amino Cakalang (Katsuwonus Pelamis) Masak. Jurnal Kelautan Dan Perikanan Terapan (Jkpt), 3(2), 51–57.

Syadeto, H. S., Sumardianto, & Purnamayanti, L. 2017. Fortifikasi Tepung Tulang Ikan Nila (Oreachromis Niloticus) Sebagai Sumber Kalsium Dan Fosfor Serta Mutu Cookies. Jurnal Ilmiah Teknosains, 3(1), 17–21.

Syah, D. R., Sumardianto, & Rianingsih, L. 2018. Pengaruh Penambahan Tepung Kalsium Tulang Ikan Bandeng (Chanos Chanos) Terhadap Karakteristik Kerupuk Rambak Tapioka. Jurnal Pengolahan Dan Biotek Hasil Perikanan, 7(1), 25–33.

Syifa, N., Bintari, S. H., & Mustikaningtyas, D. 2013. Uji Efektivitas Ekstrak Bawang Putih (Allium Sativum Linn.) Sebagai Antibakteri Pada Ikan Bandeng (Chanos Chanos Forsk.) Segar. Unnes Journal Of Life Science, 2(2), 53–58.

Törős, G., Peles, F., Elramady, H., & Prokisch, J. 2023. To What Extent Can Maillard Reaction Products Influence The Probiotic And Harmful Bacteria? Egyptian Journal Of Soil Science, 63(2), 0–0.

Wardani, D. P., Liviawaty, E., & Junianto. 2012. Fortifikasi Tepung Tulang Tuna Sebagai Sumber Kalsium Terhadap Tingkat Kesukaan Donat. Jurnal Perikanan Dan Kelautan, 3(4), 41–50.

Yong, W., Amin, L., & Dongpo, C. 2019. Status And Prospects Of Nutritional Cooking. Food Quality And Safety, 3(3), 137–143.

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Published

2025-12-29

How to Cite

Nurliana, Novitasari, F., Utami, W., & Nur, H. (2025). Productivity and Catch Composition of Purse Seine Fisheries at The Kasiwa Fish Landing Base, Mamuju Regency, West Sulawesi. Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan, 12(2), 63–72. https://doi.org/10.20956/jipsp.v12i2.48525

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Research article