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All Journal JOURNAL OF COASTAL DEVELOPMENT Proceedings of Annual International Conference Syiah Kuala University - Social Sciences Chapter El-Hayah : Jurnal Biologi Journal of Indonesian Tourism and Development Studies Wacana, Jurnal Sosial dan Humaniora Jurnal Ketahanan Nasional Indonesian Green Technology Journal Jurnal Pembangunan dan Alam Lestari ECSOFiM (Economic and Social of Fisheries and Marine Journal) Unram Law Review Jurnal Ilmiah Hukum LEGALITY JFMR (Journal of Fisheries and Marine Research) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Perikanan Universitas Gadjah Mada Indonesian Aquaculture Journal AGROMIX Samakia: Jurnal Ilmu Perikanan Jurnal Sosial Ekonomi Kelautan dan Perikanan Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan GEOGRAPHY : Jurnal Kajian, Penelitian dan Pengembangan Pendidikan International Journal of Marine Engineering Innovation and Research
Nuddin Harahab
Fakultas Perikanan Dan Ilmu Kelautan, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Transportation Other

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Local Wisdom of Smoked Fish Processing as Tourism Product in Situbondo Regency Junianingsih, Ika; Hakim, Luchman; Harahab, Nuddin
Journal of Indonesian Tourism and Development Studies Vol. 2 No. 3 (2014)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitode.2014.002.03.01

Abstract

Marine and fisheries resources in Situbondo Regency were potential to supports seafood processing, e.g. traditional smoked processing of mackerel tuna (Euthynnus affinis Cantor) based on local wisdom. This research was aimed to assess and analyzes: the processing of smoked mackerel tuna based on local wisdom, public perception towards the processing of smoked mackerel tuna, and the quality of smoked mackerel tuna. The research carried out on January to April 2014, in Jangkar Village, Situbondo regency. The study included depth interview from key persons with questionnaire and organoleptic test. The public perception on smoked mackerel tuna was taken by questionnaire from 85 respondents, whereas the quality of smoked mackerel tuna was analyzed with laboratory proximate test. Result of this research showed that smoked mackerel tuna processing used traditional smoking instrument and fuel material. The smoking stall used several banana midrib stem above the furnace that made of cement and bricks, while the fuel use coconut coir which created the typical flavors of the smoked mackerel tuna. The average organoleptic value of the smoked mackerel tuna appearance is 7.89 (intact, clean, brown, very shiny specific type), flavors of 8.24 (less fragrant, smoked enough, without additional disturbing odor), taste of 8.41 (delicious, savory), texture of 7.40 (solid, compact, fairly dry, tight inter-flesh tissue), and colour of 7.20 (attractive, specific, shiny brown colour type). Public perception showed that the community knowledge on smoked mackerel tuna processing is good, creates good flavors of smoked mackerel tuna and favored by the community, thus also encourage the community to support the conservation of this traditional smoked processing. Lab analysis showed that the proximate value of 0.99% carbohydrates, 29.59% protein, 1.14% fat, 2.89% mineral, 1.88% ash, and 63.4% water. Processing of smoked mackerel tuna as tourism product of Situbondo Regency is worth and it has been given benefits to the increasing of community welfare, thus it need to be preserved to become sustainable. Keywords: culinary product, public perceptions, smoked mackerel tuna, traditional seafood processing.
Co-Authors Abdul Muqsith Abdul Muqsith Abdul Wahib Muhaimin Abdullah Said Achmad Sofian Adi Kusumaningrum Agan Sasongko Aji Ahmad Mustafa Ahmad Zain Novianto Akhmad Mustafa Ali Azhar Aminudin Afandhi Aminudin Afandhi Anandya, Asyifa andi GUsti Tantu Andi Gusti Tantu Andi Kurniawan Andik Isdianto Anthon Efani Ardhila Ayu Prasetyowati Ardhila Ayu Prasetyowati Arief Rachmansyah Arief Setyanto Asyifa Anandya Atmaja, Albertus Aldo Danar Bagyo Yanuwiadi Bagyo Yanuwiadi Bagyo Yanuwiadi Bambang Semedi Boimin Boimin Devi Robelina Ardiyanti Dhiana Puspitawati Dirman, Eris Nur Edi Susilo Ega Putri Prahestin Endah Kusumaningrum Endang Bidayani Fadillah Putra Fathah, Aulia Lanudia Gde A Prabhawatya Poundra Graziano Raymond P Harsuko Riniwati Harsuko Riniwati Harsuko Riniwati Hulukati , Stephan Adriansyah Ika Junianingsih Ika Junianingsih Indra Anjang Sari Ismadi Ismadi Luchman Hakim Maharani Pertiwi K. Marjono Marjono Marsoedi Marsoedi Mas,ad, Mas,ad Mas’ad, Mas’ad Meitia Rini Mimit - Primyastanto Mimit Primyastanto Mohammad Mahmudi Muhammad Fadjar Muhammad Fadjar Muhammad Wahyu Dianto Muniah Muniah Nico Rahman Caesar Nurul Badriyah Parikesit, Anindya Rahmawati Putri Prabowo, Meydo Omar Zyahrizal Prakoso, Lukman Yudho Puji Sugeng Ariadi Purwoko, Agus Putri, Berlania Mahardika Qomariyatus Sholihah Rachmad Safa’at Revalda Amanda Yacoba Bribka Salakory Revalda Amanda Yacoba Bribka Salakory Ria Casmi Arrsa Rizky Nur Maulidya Rona Aji Lestyaningrum S Soemarno Setiawan Setiawan Setiawan Setiawan Sigit, Raehan Kamaludin Silvia Kusuma Intansari Soemarno Soemarno Soemarno Soemarno Soemarno Soemarno Soemarno Soemarno Sofiati, Dwi Solimun, Solimun Sukuryadi, Sukuryadi Supriyadi Supriyadi Supriyadi Supriyadi Taufik Hidayat Tiarantika, Reny Wahyu Handayani Wardani, Mentari Puspa Zaenal Abidin Zaenal Fanani Zainal Abidin Zainal Abidin Zainal Abidin