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All Journal Agridevina : Berkala Ilmiah Agribisnis MARLIN : Marine and Fisheries Science Technology Journal
Junianto - -
Staf Dosen Fakultas Perikanan dan Ilmu Kelautan Unpad
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences

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Feasibility analysis of Pempek MSMEs processing business made from mackerel (Scomberomorus sp.) in the District Cileunyi Bandung Regency -, junianto -
Agridevina : Berkala Ilmiah Agribisnis Vol 13, No 1 (2024): Agridevina : Berkala Ilmiah Agribisnis
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/agridevina.v13i1.4389

Abstract

Culinary business "Pempek Dahsyat" managed at home. There are Pempek kapal selam, pempek lenjer, Pempek adaan, Pempek kulit ikan, and tekwan. The purpose of this study was to determine whether the business "Pempek Palembang Musi Raya", which is located on Jalan Kavling Mekar Biru No.213A, RT.01 / RW.07, Cibiru Hilir, District. Cileunyi, Bandung regency, West Java 40626, worthy to be established. The research was conducted through observation, interviews, and documentation. Legal analysis, marketing analysis, and environmental analysis were used. Business "Pempek Dahsyat" has been included and meets all aspects of the analysis so that this study can be considered feasible.
TINGKAT KESUKAAN OTAK-OTAK IKAN DARI BAHAN BAKU JENIS DAGING IKAN YANG BERBEDA -, Junianto -; Helisa, Nanda
MARLIN Vol 6, No 1 (2025): (Februari) 2025
Publisher : Politeknik Kelautan dan Perikanan Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marlin.V6.I1.2025.15-26

Abstract

Research on the level of liking of fishcake from raw materials of different types of fish meat was conducted in May 2024. This study aims to determine the level of panelists' preference for the type of fish meat used to make otak-otak. Organoleptic data was processed using a non-parametric test in the form of the Friedman test and using the Bayes test for decision making. The organoleptic test on appearance resulted in an average score of 7.53 for snapper; 5.80 for tilapia; and 4.86 for skipjack. Organoleptic test on aroma resulted in an average score of 6.60 for snapper; 6.20 for tilapia; and 5.93 for skipjack. Organoleptic test on texture resulted in an average score of 6.73 for snapper; 5.26 for tilapia; and 4.60 for skipjack. The organoleptic test on flavor produced an average score of 7.13 for snapper; 6.73 for tilapia; and 5.26 for skipjack. The decision-making method using the Bayes test shows that taste is the most important criterion in this study with the highest criterion weight of 0.46 and snapper is the most preferred brain-brain with an alternative value of 7 and a priority value of 21.54. 
Co-Authors Helisa, Nanda