Angky Soedrijanto

The Effect of Trash Fish Feed on the Quality and Organoleptic Characteristics of Mud Crab (Scylla serrata) Meat After 15 Days of Fattening

Introduction

The effect of trash fish feed on the quality and organoleptic characteristics of mud crab (scylla serrata) meat after 15 days of fattening. Analyze the effect of trash fish feed on mud crab (Scylla serrata) meat quality & organoleptic characteristics after 15 days of fattening. Produces dense, flavorful crab meat.

Abstract

Rucah is a local term for fish caught by fishermen with low economic value. The use of several types of trash fish is effective and efficient in the mud crab fattening process to produce good quality and taste of crab meat. The research aims to identify and compare several types of trash fish used as natural feed for fattening mud crabs on the quality and taste of crab meat. The crabs tested came from fishermen's catches, weighing between 150 – 160 grams per head, which have been determined to be skinny crabs and must be fattened before being sold. The types of trash fish tested were: tilapia (Tilapia mossambica), keting (Ketengus ketengus), and mullet (Mugil cephalus). Test location in traditional pond plots in Sidoarjo district. The crabs tested were raised in closed plastic containers placed at the bottom of the pond, for 15 days with the same weight of feed being given. The results show that there is no significant difference in the quality and taste of crab meat. The taste of crab remains very prominent even though qualitatively the panelists think there are differences in natural taste, however preferences are subjective according to the tastes of each consumer. Trash fish has proven to be very effective in producing crab meat that is dense, white, soft, and has a very strong aroma.

Review

This study presents an investigation into the efficacy of various "trash fish" (rucah) as natural feed for fattening mud crabs (*Scylla serrata*), specifically examining their impact on meat quality and organoleptic characteristics over a 15-day period. The research aimed to compare the effects of tilapia, keting, and mullet on crab meat, ultimately concluding that while no significant differences were found between these specific trash fish types, the overall use of trash fish was highly effective. The findings indicate that this approach successfully produced crab meat that was dense, white, soft, and possessed a very strong aroma, thereby affirming the value of repurposing low-economic-value fish in sustainable aquaculture. The paper addresses a pertinent issue in sustainable aquaculture by exploring the utilization of readily available, low-economic-value fish as an efficient and natural feed source for mud crab fattening. The practical methodology, involving wild-caught crabs and traditional pond plots, lends ecological relevance to the findings. A key strength lies in the clear demonstration that trash fish, in general, effectively contributes to desirable qualities in crab meat, such as improved density, whiteness, softness, and a strong aroma, which are crucial for consumer acceptance. This positive validation supports the economic viability for local farmers and aligns with principles of resource efficiency and waste reduction. While the abstract provides a compelling overview, a full manuscript would benefit from further elaboration on certain methodological aspects. The statement that "no significant difference in the quality and taste of crab meat" was found, yet "panelists think there are differences in natural taste," requires clearer reconciliation and a more detailed explanation of the organoleptic assessment methods and statistical treatment of subjective preferences. Additionally, the abstract would be strengthened by including details on feed conversion ratios, the specific criteria for assessing "quality," and perhaps a comparison against a control group (e.g., standard commercial feed or non-fattened crabs) to fully contextualize the observed improvements. Future research could also delve into the nutritional profiles of the specific trash fish types to elucidate any underlying dietary contributions.

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