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POLA PEMASARAN IKAN PATIN (Pangasius sp.) DI PASAR JAKABARING KOTA PALEMBANG Sari, Lia Perwita; Utpalasari, Rih Laksmi
Societa: Jurnal Ilmu-Ilmu Agribisnis Vol 8, No 2 (2019): Societa: Jurnal Penelitian Ilmu-Ilmu Agribisnis
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jsct.v8i2.2339

ABSTRACT The purpose of this study is to determine the pattern of Catfish (Pangasius sp.) marketing in Palembang City. The research method uses the survey method. The location of the study was determined intentionally (purposive), namely in Palembang Jakabaring Market. The research sample was taken using the accidental sampling method. Taking respondents through this method are collectors, retailers I, retailers II and housewife consumers who buy Catfish found at the research location to ask their opinions about what is needed for the smooth running of this research. The sample size of consumers in this study was set as many as 40 people, each 10 respondents in each cluster. Data collected in the form of primary data and secondary data. Data were analyzed descriptively qualitative and quantitative. Catfish (Pangasius sp.) is one of the local wisdom products from South Sumatra. High public consumption of Patin fish (Pangasius sp.) causes the marketing of Catfish (Pangasius sp.) in Jakabaring Market to vary from the activities of collecting traders to consumers. The large number of collectors and retailers is very influential on Patin fish (Pangasius sp.) distribution channels to reach the consumer level so that three different marketing patterns are formed in Jakabaring Market. The purpose of this study is to determine the pattern of Catfish (Pangasius sp.) qualitative descriptive. Researchers used a qualitative method by analyzing the characteristics of each respondent and the pattern of Catfish marketing in Palembang's Jakabaring Market. The results of the study stated that there were three patterns of Catfish marketing in the Jakabaring Market, namely pattern 1: Collector Traders - household consumers, Pattern 2: Collector Traders - Retailer Traders I, and Pattern 3: Collector Traders - Trader Retailers II.ABSTRAK Tujuan dari penelitian ini untuk mengetahui pola pemasaran ikan patin di kota Palembang. Metode penelitian menggunakan metode survei. Lokasi penelitian ditentukan secara sengaja (purposive) yaitu di Pasar Jakabaring Palembang. Penarikan sampel penelitian dilakukan dengan menggunakan metode accidental sampling. Pengambilan responden melalui metode ini adalah pedagang pengumpul, pedagang pengecer I, pedagang pengecer II dan konsumen ibu rumah tangga pembeli ikan Patin yang dijumpai dilokasi penelitian untuk meminta pendapat mereka mengenai hal yang dibutuhkan untuk kelancaran penelitian ini. Besar sampel konsumen dalam penelitian ini ditetapkan sebanyak 40 orang, masing-masing 10 orang responden di setiap cluster. Data yang dikumpulkan berupa data primer dan data sekunder. Data dianalisis secara deskriptif kualitatif dan deskriptif kuantitatif. Peneliti menggunakan metode kualitatif yaitu dengan cara menganalisis karakteristik masing-masing responden dan pola pemasaran ikan patin di Pasar Jakabaring Palembang. Hasil penelitian menyatakan bahwa terdapat tiga pola pemasaran ikan Patin di Pasar Jakabaring, yaitu pola 1 : Pedagang Pengumpul – konsumen rumah tangga, Pola 2 : Pedagang Pengumpul – Pedagang pengecer I, dan Pola 3 : Pedagang Pengumpul – Pedagang pengecer II.

Diversification of Processing of Cock Fish Bone Chips (Channa striata) with Different Compositions Astuti, Fuji; Jaya, Fitra Mulia; Sari, Lia Perwita
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.27.2.164-173

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone is one form of waste generated from the fish processing industry which has the highest calcium content in the fish body. Snakehead fish bone waste (Channa striata) is one of the potential food ingredients that is widely used in South Sumatra, especially in the city of Palembang as a raw material for processed Palembang specialties. Diversification of processed fishery products needs to be developed. In this study, the authors innovate processed products made from cork fish bones to increase the nutritional value of the community through protein and fish calcium in the form of processed products of cork fish bones chips. This research was conducted from April to June 2021. This study aims to determine the effect of using the addition of cork fish bones in the manufacture of fishbone chips with different compositions and to obtain the best chip products from the use of s cork fish bones. The method used was an experiment using a Completely Randomized Design (CRD), with 4 levels of treatment P0:0% (Without the addition of cork fish bones and 300 g of Wheat Flour) P1:20% (60 g Addition of cork fish bone and 240 g of Wheat Flour). ) P2: 25% (75 g cork fish bone and 225 g Wheat Flour), P3: 35% (105 g cork fish bone and 195 g Wheat Flour). The parameters measured in this study were organoleptic tests (appearance, aroma, taste, and texture) and proximate tests (moisture content, protein content, fat content, ash content, and carbohydrate content). The results showed that the best treatment on the P3 chips treatment: 35% (105 g Addition of Cork Fish Bone and 195 g Wheat Flour) including the best organoleptic average values obtained in color (58.0) Aroma (60) Taste (52.5), and Texture (59.5). Chips P3: 35% (Addition of Cork Fish Bone 105g and Wheat Flour 195g) including proximate test, average water content is 3.09%, protein content is 18.68%, fat content is 28.81%, ash content is 6.30 %, and carbohydrate content is 43.12%.

Diversification of Processing of Cock Fish Bone Chips (Channa striata) with Different Compositions Astuti, Fuji; Jaya, Fitra Mulia; Sari, Lia Perwita
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone is one form of waste generated from the fish processing industry which has the highest calcium content in the fish body. Snakehead fish bone waste (Channa striata) is one of the potential food ingredients that is widely used in South Sumatra, especially in the city of Palembang as a raw material for processed Palembang specialties. Diversification of processed fishery products needs to be developed. In this study, the authors innovate processed products made from cork fish bones to increase the nutritional value of the community through protein and fish calcium in the form of processed products of cork fish bones chips. This research was conducted from April to June 2021. This study aims to determine the effect of using the addition of cork fish bones in the manufacture of fishbone chips with different compositions and to obtain the best chip products from the use of s cork fish bones. The method used was an experiment using a Completely Randomized Design (CRD), with 4 levels of treatment P0:0% (Without the addition of cork fish bones and 300 g of Wheat Flour) P1:20% (60 g Addition of cork fish bone and 240 g of Wheat Flour). ) P2: 25% (75 g cork fish bone and 225 g Wheat Flour), P3: 35% (105 g cork fish bone and 195 g Wheat Flour). The parameters measured in this study were organoleptic tests (appearance, aroma, taste, and texture) and proximate tests (moisture content, protein content, fat content, ash content, and carbohydrate content). The results showed that the best treatment on the P3 chips treatment: 35% (105 g Addition of Cork Fish Bone and 195 g Wheat Flour) including the best organoleptic average values obtained in color (58.0) Aroma (60) Taste (52.5), and Texture (59.5). Chips P3: 35% (Addition of Cork Fish Bone 105g and Wheat Flour 195g) including proximate test, average water content is 3.09%, protein content is 18.68%, fat content is 28.81%, ash content is 6.30 %, and carbohydrate content is 43.12%.

Diversification of Processing of Cock Fish Bone Chips (Channa striata) with Different Compositions Astuti, Fuji; Jaya, Fitra Mulia; Sari, Lia Perwita
Jurnal Perikanan dan Kelautan Vol. 27 No. 2 (2022): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Processed fishery products produce unwanted materials, namely waste. Waste is generated in the form of heads, tails, fins, bones, and offal. Bone is one form of waste generated from the fish processing industry which has the highest calcium content in the fish body. Snakehead fish bone waste (Channa striata) is one of the potential food ingredients that is widely used in South Sumatra, especially in the city of Palembang as a raw material for processed Palembang specialties. Diversification of processed fishery products needs to be developed. In this study, the authors innovate processed products made from cork fish bones to increase the nutritional value of the community through protein and fish calcium in the form of processed products of cork fish bones chips. This research was conducted from April to June 2021. This study aims to determine the effect of using the addition of cork fish bones in the manufacture of fishbone chips with different compositions and to obtain the best chip products from the use of s cork fish bones. The method used was an experiment using a Completely Randomized Design (CRD), with 4 levels of treatment P0:0% (Without the addition of cork fish bones and 300 g of Wheat Flour) P1:20% (60 g Addition of cork fish bone and 240 g of Wheat Flour). ) P2: 25% (75 g cork fish bone and 225 g Wheat Flour), P3: 35% (105 g cork fish bone and 195 g Wheat Flour). The parameters measured in this study were organoleptic tests (appearance, aroma, taste, and texture) and proximate tests (moisture content, protein content, fat content, ash content, and carbohydrate content). The results showed that the best treatment on the P3 chips treatment: 35% (105 g Addition of Cork Fish Bone and 195 g Wheat Flour) including the best organoleptic average values obtained in color (58.0) Aroma (60) Taste (52.5), and Texture (59.5). Chips P3: 35% (Addition of Cork Fish Bone 105g and Wheat Flour 195g) including proximate test, average water content is 3.09%, protein content is 18.68%, fat content is 28.81%, ash content is 6.30 %, and carbohydrate content is 43.12%.

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