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Studi Kelayakan Dan Efisiensi Usaha Pengasapan Ikan Dengan Asap Cair Limbah Pertanian
Get PDFThe objective of this research is to assess feasibility study of smoking fish bussines with liquid smoke agriculture waste as one of the alternative suhsfitute to traditional smoking industries which have some weakneses in term of safety and enviromental. The Method used was description case study with questionnaire as instrument to obtain data. Estimation model of doubleregression analysis was applied to interpretate the results. The production liquid of smoked using agriculture waste were feasible values NPV of 108.461.057: IRR (%) 33.29%; and PP 2,8 year. Whereas Catfish, Skipjack, and Stingray smoked fish values of NPV = 63,35; IRR = 24,74; PP = 3,31; NPV = 54,31; IRR = 2333: PP - 3,35; NPV a- 45,07; IRR = 21,50; PP = 3.46 respectively. The production of liquid smoked agriculture waste and smoked fish using liquid smoked agriculture waste were as it produce feasible excellence, safety product and acceptable to consumers and also profitable. Break Event Point also could he reached in a short period of time
THE EFFECT OF SMOKING DURATION ON THE QUALITY AND DHA COMPOSITION OF MILKFISH (Chanos chanos F) OF MILKFISH (Chanos chanos F)
Get PDFMilkfish contains omega-3 fatty acids (DHA), which is very important to maintain the health of human being. The research is mainly aimed to evaluate the reduction of DHA composition during smoking process. Organoleptic value of the product i.e. : 8,1 for fresh fish; 8,59 for smoked fish A (3 hrs smoking duration) and 8,78 for smoked fish B (5 hrs smoking duration).
The composition of fish changes normally i.e. moisture content of 75,03% (fresh fish) decreases to 70,08% (A) and 68,11% (B). Protein composition increases from 20,30% (fresh fish) to 23,95% (A) and 27,50% (B). Lipid content increase from 0,61% (fresh fish) to 1,79% (A) and 3,53% (B). Ash content changes from 1,35% (fresh fish) to 2,03 (A) and 1,89% (B). SPSS analysis of DHA found of p < 0,05 means that A and B were significantly different. DHA content was found drastically decrease from 121,19 mg/100g (A) to 16,4 mg/100g (B). ANOVA result proved that there is an interaction between smoking duration and the composition of DHA. Smoking duration is recommended no longer than 3 hrs in order to maintain its quality and minimizing the reduction of DHA
PENGARUH LAMA WAKTU PENGASAPAN TERHADAP KOMPOSISI DHA (Docosahexaenoic Acids) IKAN BANDENG (Chanos-chanos Forsks)
Get PDFBesides contain of high nutrition like : protein, lipid, vitamins and minerals, Milkfish also rich in calcium and phosphor and good flavour of this fish has caused of high consumer preferences in Indonesia. One of the most important nutritin compound founded in Milkfish is the omega-3 fatty acids, which is very important to human health. Because of its capability to avoid the blood circulation deseases. One of the method of preservation that implemented by many fish processors is smoking, but the omega-3 fatty acids containing in the lipid of fish is faced highly risk of occuring the reduction of its composition and even possibility of oxidation process and deterioration.
The aim of this study is to obtain the effects of smoking duration on the changes of nutrition value, and the composition of omega-3 fatty acids of Milkfish. Analisysis of the products consists of sensory test, proximate analysis and omega-3 /DHA analyisis based on the Indonesian National Standard. Statistical analysis using SPSS program and ANOVA. This research was taken place in two places i.e : the Laboratory of Fisheries Processing Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University and the Laboratory of Food and Nutrition, Gajah Mada University, Yogyakarta.
The results of sensory evaluation of fresh fish shows the rate value of 8.1 means that the quality of fresh fish were still in good condition with the characteristics of bright eye, less fresh of gill , whole flesh and neutral odour. While smoked fish A (3 hours smoking duration) get the average sensory value of 8.59 (a little bit lower) and smoked fish B ( 5 hours smoking duration) get the average value of 8.78. This is caused by smoked fish B show more drak appearanced and therefore it looks more well cooked with glossy golden colour.
But generally both products are acceptable by the panellists, proved by a high average • sensory value given by the panelists. According to SNI the lowest average value of smoked fish is 7.
Proximate composition of fresh Milkfish seems on the normal as the
ordinary fresh fish and the composition is as follows : moisture content 75,03%; protein 20,30%; lipid 0,61% dan ash 1,35%, Smoking process has change the chemical composition of fish. Reduction of moisture content of ± 5% on smoked fish A and 6,92% on smoked fish B has increasing the protein content and lipid content on smoked fish A of 3,65% and 1,18%. While on smoked fish B of 7,2% and 2,92%. This changes are causes by smoking duration, temperature of smoking kiln and the wheather condition. When smoking process was raken place. The composition of ash were also changes steadily.
One of the most interesting fenomena that occurred in this study was the changing od DHA composition. The smoked fish A show that the DHA value was 121,19 mg/100g, while smoked fish B was sharply decreased until 16,4 mg/100g. This is means that smoking duration has very significant effect to the composition of DHA. Result of SPSS program shows that the probability < 0,05 so that the hypothesis of Ho which is predicted that all of fatty acids populated were identic was rejected and therefore HI which is predicted that all population of fatty acids were not identic was accepted. In other word it was identify that the two method of smoking was significantly different.
ANOVA result shows the excistensy of interaction between smoking duration and the fatty acids composition contain in Milkfish. The longer the duration of smoking the lower the fatty acids composition. This fenomena is also shows that the longer the duration of smoking the higher possibility of the oxidation process occurred and the higher possibility of deterioration of DHA. So, it can be concluded that smoking duration should be not more than 3 hours.
Ikan Bandeng selain bergizi tinggi karena mengandung protein, lemak,vitam in dan mineral yang kaya akan kalsium dan fosfor juga rasanya lezat gurih sehingga sangat digemari masyarakat Indonesia. Salah satu komponen yang menonjol dalam nutrisi ikan Bandeng adalah asam lemak omega-3 yang sangat berguna bagi kesehatan manusia, karena dapat mencegah penyakit yang berhubungan dengan peredaran darah. Ikan Bandeng sering diawetkan dengan cara pengasapan, namun asam lemak omega-3 dalam lemak ikan ini beresiko mengalami penurunan komposisi dan bahan kemungkinan dapat mengalami kerusakan atau oksidasi.
Tujuan penelitian ini adalah untuk mengetahui sejauhmana lama waktu pengasapan dapat berpengaruh pada perubahan nilai gizi dan komposisi asam lemak omega-3 ikan Bandeng. Analisa produk meliputi uji organoleptik, analisa proksimat dan analisa asam lemak terutama asam lemak omega-3 DHA dengan menggunakan metoda yang berdasarkan pada Standar Nasional Indonesia. Analisa statistik menggunakan program SPSS dan ANOVA. Penelitian dilakukan di 3 tempat yaitu : Laboratorium Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro dan Laboratorium Pangan dan Gizi, Universitas Gajah Mada Yogyakarta.
Hasil uji organoleptik ikan Bandeng Segar menunjukkan nilai 8,1 yang berarti mutu ikan masih sangat baik dengan kriteria mata cerah, insang kurang cemerlang, daging utuh dan berbau netral. Sedangkan ikan asap A (3 jam pengasapan) mempunyai nilai organoleptik rata-rata 8, 59 sedikit lebih rendah dari ikan asap B ( 5 jam pengasapan) yang mendapatkan nilai rata-rata dari panelis sebesar 8, 78. Hal ini disebabkan karena ikan asap B mempunyai kenampakan
lebih matang dan warna coklat keemasan lebih gelap. Namun secara keseluruhan dapat diterima dengan baik oleh panelis, dengan nilai cukup tinggi karena menurut SNI batas penerimaan ikan Bandeng Asap adalah 7.
Komposisi proksimat ikan Bandeng Segar nampak berada pada nilai normal yaitu kadar air 75,03%; protein 20,30%; lemak 0,61% dan Abu 1,35%. Proses pengasapan telah merubah komposisi proksimat ikan. Penurunan kadar air sebesar ± 5% pada ikan asap A dan 6,92% pada ikan asap B telah meningkatkan kadar protein, lemak dan pada ikan asap A sebesar 3,65%; 1,18%. Sedangkan pada ikan asap B sebesar 7,2% dan 2,92%. Perubahan komposisi ini antara lain dipengaruhi oleh lama waktu pengasapan, suhu pengasapan dan keadaan angin pada saat dilakukan proses pengasapan. Kadar abu mengalami perubahan komosisi yang tidak jauh berbeda.
Satu hal yang paling menonjol ditemukan dalam penelitian ini adalah pada komposisi DHA atau asam lemak omega-3 produk. Pada ikan asap A komposisi DHA dijumpai sebesar 121,19 mg/100g sedangkan ikan asap B sebesar 16,4 mg/100g. Ini berarti bahla lama waktu pengasapan sangat berpengaruh terhadap komposisi DHA. Hasil perhitungan program SPSS menunjukkan bahwa probabilitas < 0,05 sehingga Ho yang menyatakan semua populasi asam lemak identik ditolak dan Hi yang menyatakan populasi tidak identik diterima. Dengan kata lain terdapat perbedaan nyata pada kedua perlakuan.
Hasil pengujian ANOVA menunjukkan adanya interaksi anta lama waktu pengasapan dengan berbagai jenis asam lemak yang terdapat pada lemak ikan. Semakin lama waktu pengasapan semakin rendah komposisi asam lemak pada lemak ikan. Kecenderungan ini juga dapat mencerminkan bahwa semakin lama waktu pengasapan kemungkinan terjadinya kerusakan asam lemak DHA semakin tinggi. Oleh karena itu disarankan lama waktu pengasapan ikan sebaiknya tidak lebih dari 3 jam
STUDI KELAYAKAN USAHA PRODUKSI ASAP CAIR UNTUK PENGASAPAN IKAN DI KOTA SEMARANG
Get PDFTujuan penelitian ini untuk menganalisis kelayakan usaha produksi asap cair di Kota Semarang, baik dari aspek produksi/operasi, pemasaran, sumberdaya manusia, regulasi maupun keuangan. Data yang dipergunakan dalam penelitian ini merupakan kombinasi data primer dan data sekunder. Data primer dikumpulkan melalui survei, berupa observasi lapangan, dan wawancara mendalam. Analisis kelayakan usaha meliputi kelayakan pemasaran, kelayakan operasi, kelayakan sumberdaya manusia, kelayakan regulasi dan kelayakan keuangan. Variabel finansial yang digunakan antara lain NPV, IRR, dan payback periods. Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa usaha produksi asap cair di Kota Semarang dengan target pasar yang utama para pengolah ikan asap bersifat layak untuk dikembangkan, baik dari aspek pemasaran, operasi/produksi, SDM, regulasi serta keuangan. Dari aspek finansial, usaha produksi asap cair menghasilan NPV Rp. 235.429.745 untuk 5 tahun operasi bisnis, IRR 48% dan payback periods 3,17 tahun.
Kata Kunci: kelayakan usaha, asap cair, NPV, IRR, dan payback period
Buku Ajar Dasar-Dasar Teknologi Pengolahan Ikan
Get PDFKemajuan teknologi pengolahan hasil perikanan meningkat dengan pesat dewasa ini, meskipun demikian referensi-referensi tentang pengolahan hasil perikanan masih sangat sedikit. Buku ini mencoba menyajikan pengetahuan teori tentang dasar-dasar teknolohi pengolahan hasil perikanan mulai dari ruang lingkup bidang perikanan, potensi perikanan di indonesia, cara-cara pengolahan sampai alat-alat yang digunakan dalam pengolahan hasil perikanan. Disamping itu juga disajikan hasil-hasil penelitian yang dapat dijadikan acuan bagi para mahasiswa, ilmuwan dan masyarakat umum yang berminat mempelajari dasar-dasar teknologi pengolahan ikan
PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.
No full textPEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.
EFFECT OF DIFFERENT SOAKING TIME IN COCONUT SHELL LIQUID SMOKE TO THE PROFILE OF LIPIDS CAT FISH (CLARIAS BATRACHUS) SMOKE
Get PDFCatfish is a freshwater fish that contain fat quite high due to the feed. Catfish fat can affect
oxidation, end product quality smoked of fish. The addition of liquid smoke in the smoking
process was able to maintain the fatty acids, especially unsaturated fatty acids. The
compounds in the liquid smoke serves to inhibit and prevent the oxidation of fat. Phenol
content in liquid smoke works by stabilizing free radicals, thus preventing damage to fat.
The material used in this study are catfish, coconut shell liquid smoke, salt, and water. The
experimental design used is Complete Random Design (RAL), which consists of one
treatment (long immersion in liquid smoke) 0 hours, 1 hour, 2 hours, and 3 hours with
repeat 3 times. Parameter testing include test fat levels, fatty acids profile, cholesterol,
phenol content, water content, and hedonic. The results showed that long immersion in
different liquid smoke significant effect on levels of fat, cholesterol, phenol levels, and
fatty acids profile. The value of the fat content of each treatment 0 hour, 1 hour, 2 hours,
and 3 hours were 5.39 ± 0.11%; 6.76 ± 0.08%; 9.32 ± 0.37%; 11.43 ± 0.11%. Values
saturated fatty acid profile of 29.27%, 37.61%, 38, 90%, and 39.20%. Unsaturated fatty
acids of 38.16%, 42.53%, 52.10%, and 54.13%. Cholesterol values of 13,5±0,26mg/100;
10,35±0,13mg/100; 8,12±0,10mg/100; 5,15±0,93mg/100. Water content of 62.09 ± 0.90%;
56.44 ± 2.28%; 52.40 ± 0.57%; 51.99 ± 1.08%. Value phenol content of 2,18±0,05mg/l;
3,39±0,14mg/l; 5,33±0,37mg/l; 6,47±0,32mg/l. Fish treatment is most effective for
maintaining the quality of fatty acids in general are soaking time 2 hour
Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base: The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base
No full textAnchovies have high protein and calcium content; hence, they can be fortified on a pizza base. The fortification of anchovy meal can be an alternative to increasing fish consumption through product diversification. This study aimed to determine the physical, chemical, and sensory characteristics and optimal concentration of pizza base with the addition of anchovy meal. The treatments used in this study included the addition of anchovy meal at concentrations of 0, 4, 6, and 8% on a pizza base with three replicates. The parameters tested were protein, fat, carbohydrate, ash, moisture, calcium content, cohesiveness, and hedonic value. This research used a completely randomized design model and statistical data processing using SPSS 25. Parametric data were analyzed using the variance test (ANOVA) and honest significant difference (BNJ), while non-parametric data were analyzed using the Kruskal-Wallis test. The results showed that pizza-based anchovy meal had a significant effect (p<0.05) on increasing protein, fat, ash, and calcium, as well as carbohydrate, moisture, cohesiveness, and hedonic values. Concentration of 8% had better nutritional value, but pizza base with 4% anchovy meal was the most preferred by panelists. The results of the pizza base hedonic test with the addition of anchovy flour concentration of 4% had an average value of 8.39±0.54 based on the parameters of color, taste, texture and aroma. Nutritional content of pizza base with the addition of 4% anchovies were protein 17.39±0.44%, lipid 5.15±0.03%, carbohydrate 75.73±0.41%, ash 1.73±0.02%, moisture 7.42±0.69%, calcium 239.87±0.76 mg/100 g and cohesiveness 0.71±0.02. The hedonic score showed that panelists preferred 4% anchovy meal added to the pizza base, with an average value of 8.39±0.54. Pizza base with the best nutrition dan hedonic is concentration of 4%. The addition of anchovy meal increased nutrition value of pizza base with sensorial acceptableIkan teri memiliki kandungan protein dan kalsium yang tinggi sehingga dapat difortifikasikan pada pizza base. Fortifikasi tepung ikan teri pada pizza base menjadi alternatif peningkatan konsumsi ikan pada masyarakat melalui diversifikasi produk. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik pizza base dengan penambahan tepung ikan teri berdasarkan karakteristik fisik, kimia, dan sensori. Perlakuan pada penelitian ini adalah penambahan tepung ikan teri dengan konsentrasi 0, 4, 6, dan 8% pada pizza base. Parameter yang diuji meliputi protein, lemak, karbohidrat, abu, air, kalsium, cohesiveness, dan hedonik. Penelitian ini menggunakan model rancangan acak lengkap dan pengolahan data statistik menggunakan SPSS 25. Data parametrik dianalisis menggunakan uji sidik ragam (ANOVA) dan beda nyata jujur (BNJ), sedangkan data nonparametrik dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian pizza base dengan penambahan tepung ikan teri memberikan pengaruh yang berbeda nyata (p<0,05) terhadap peningkatan protein, lemak, abu, dan kalsium serta penurunan karbohidrat, air, cohesiveness, dan hedonik. Konsentrasi 8% memiliki nilai nutrisi yang lebih baik, namun pizza base dengan konsentrasi tepung ikan teri 4% paling disukai panelis sehingga menjadi konsentrasi terbaik. Hasil uji hedonik pizza base dengan penambahan tepung ikan teri konsentrasi 4% memiliki nilai rata-rata 8,39±0,54 berdasarkan parameter warna, rasa, tekstur, dan aroma. Kandungan nutrisi pizza base dengan penambahan 4% ikan teri yaitu protein 17,39±0,44%, lemak 5,15±0,03%, karbohidrat 75,73±0,41%, abu 1,73±0,02%, air 7,42±0,69%, cohesiveness 0,71±0,02, dan kalsium 239,87±0,76 mg/100 g. Penambahan tepung ikan teri berpotensi meningkatkan nutrisi pizza base dengan tetap dapat diterima secara sensori
MUTU IKAN BARAKUDA ASAP CAIR DARI ASAL TPI YANG BERBEDA
Get PDFTempat pelelangan ikan di Indonesia berpotensi meningkatkan nilai jual ikan barakuda, khususnya barakuda asap. Ikan segar dibutuhkan sebagai bahan baku dalam proses pengasapan berkualitas. Penelitian ini bertujuan untuk mengetahui perbedaan dan kualitas ikan barakuda asap dari 3 asal yang berbeda di Pantai Utara Jawa Tengah. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan yang berbeda lokasi tempat pelelangan ikan untuk mendapatkan ikan barakuda segar. Pengujian yang dilakukan dalam penelitian ini adalah uji sensoris, kadar proksimat dan kadar asam glutamat. Proses pembuatan dengan merendam larutan garam 7,5% dan larutan asap cair 5% serta pengoven dilakukan secara berurutan yaitu suhu 50°C selama 1 jam, 60°C selama 1 jam, dan 70°C selama 2 jam. Analisis data parametrik menggunakan uji ANOVA dan uji Beda Nyata Jujur sedangkan data non parametrik menggunakan uji Kruskal-Wallis dan dilanjutkan dengan Mann Whitney jika hasilnya berbeda nyata. Hasil penelitian menunjukkan bahwa 3 lokasi berpengaruh nyata (P<0,05) terhadap kadar protein dan lemak. Nilai sensori layak konsumsi diatas 8. Hasil penelitian perbedaan lokasi TPI menunjukkan kelayakan konsumsi pada pengujian sensori pada ikan barakuda asap. Produk ikan barakuda asap memiliki perbedaan pada beberapa parameter seperti nilai kadar protein dan kadar lemak namun tidak memiliki perbedaan signifikan pada kadar air, kadar abu dan kadar asam glutamat
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