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All Journal Buletin PSP Jurnal Pengolahan Hasil Perikanan Indonesia

Mita Wahyuni

Unknown Affiliation

Author-ID : 320828

Agriculture, Biological Sciences & Forestry

Published : 6 Documents Claim Missing Document

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Financial Analysis of Surimi Processing by Modern and Semi-Modern Scale Nazori Djazuli; Mita Wahyuni; Daniel Monintja; Ari Purbayanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Development of surimi processing in the industry regions which have huge potential of rawmaterial, can be done through aiming at the business feasibility existed either by modern surimi processingbusiness as weel as semi modern. In general, theaim of this research is to analyze the feasibility business ofsurimi processing either by modern surimi processing business or semi modern. Sampling of surimiprocessing business for modern surimi processing was located in Pekalongan, Central Java Province andsemi modern surimi processing was located in Pulau Moro, Riau Island Province. Data collection was doneby questionnaire and interview to stakeholders of surimi processing industry. Method of analysis wascarried out by using criteria of financial feasibility i.e. Payback Period (PB), Net Present Value (NPV),Internal Rate of Return (IRR), Profitable Index (PI), Net B/C, and Break Event Point (BEP). Result ofresearch showed that surimi processing business either by modern surimi processing business or semimodern is feasible shown from (1) Value of NPV for PT. A is Rp.22,647,400,670 and PT.B isRp.29,866,797,485 for 10 years, (2) Value of IRR at surimi business in PT.A is 49.28% and PT.B is56.11%, (3) PT. A needs 2 years 1 month and 6 days to return the investment that has been invested insurimi processing, meanwhile PT.B needs 1 year 10 months and 6 days, (4) Value of profitability indexPT.A is 2.43 and PT.B is 2.78, and (5) figure of Net B/C Ratio PT.A is 1.89, and PT.B has figure of NetB/C Ratio 1.58.Keywords : financial feasibility, surimi product

Modification Technology of Surimi Processing through Utilization “By-Catch” of Shrimp Net in Arafura Sea Nazori Djazuli; Mita Wahyuni; Daniel Monintja; Ari Purbayanto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Utilization of shrimp net in Arafura Sea produced by–catch with average ratio 1:12 between main capture and by–catch. The low economic value, unavailability of suitable processing technology, and constraint in management by–catch lead to discharge the majority of by-catch to the sea. The aims of this research were to analyze the availibility of raw material of surimi from by–catch of shrimp net in Arafura Sea and modified processing technology from mixture of fish species by prepared minced fish in vessel and surimi processing of mixture fish species in land and followed by quality assessment of surimi. Result of the research showed that number of 502 vessels operated – mostly by–catch – per vessel unit per year was 795 metric ton, therefore the estimation of volume of by–catch per year in Arafura was 399,000 metric ton. Fish species of by-catch that suitable processed into surimi was 32% or 128 metric ton/year or equivalent to 41,000 metric ton of surimi per year. Result of cut off technology analysis showed that frozen minced fish could be stored for 5 weeks at –18oC which constantly produced good surimi (folding test: A, teeth cutting test:7 and gel strength > 500 g/cm2). Producing “minced fish” in fishing vessels would decrease weight to 60% and volume fourfold compose to whole fish without decreasing the quality of surimi produced.Keywords : by–catch, minced fish, non economic fish, surimi, quality of surimi.

Perbaikan Nilai Tambah Limbah Tulang Ikan Tuna (Thunnus sp) menjadi Gelatin serta Analisis Fisika-Kimia Mala Nurilmala; Mita Wahyuni; Heidi Wiratmaja
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9 No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tulang ikan tuna (Thunnus sp.) merupakan limbah yang belum termanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. Pembuatan gelatin dari tulang ikan tuna dilakukan dengan metode asam klorida. Konsentrasi asam klorida yang digunakan berkisar antara 4 %-6 % v/v dengan lama perendaman 2 hari. Ekstraksi gelatin dilakukan dengan suhu berkisar antara 80-90 oC. Tujuan dari penelitian ini adalah mempelajari pembuatan gelatin dari tulang ikan tuna menggunakan asam klorida serta menganalisis sifat fisika kimia gelatin yang dihasilkan. Perlakuan terpilih adalah kombinasi konsentrasi HCl 6% dengan suhu ekstraksi 80oC. Kadar air gelatin tulang ikan tuna adalah 6,54 %, abu 1,93 %, lemak 0,42 % dan protein 91,01 %. Titik gel gelatin tulang ikan tuna adalah pada suhu 7,61 oC, titik leleh 19,84 oC, titik isoelektrik pada pH 7, derajat putih 10,7 % dan asam amino glisin merupakan asam amino yang utama pada gelatin tulang ikan tuna.Kata kunci : gelatin, ikan tuna, limbah, tulang

Residual Catalatic Activity: a Rapid Screening Tool to Verify Cooking Temperature of Fish and Shellfish Meats Musleh Uddin; Emiko Okazaki; Mita Wahyuni; Munehiko Tanaka
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 8 No 2 (2005): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Inadequate cooking and improper holding times of processed foods are common causes of food-borne disease outbreaks, therefore, proper cooking is necessary to keep them sate for consumers. Residual catalytic activity test was employed to verify cooking adequacy of fish and shellfish meats between 60 and 90 `C with 5, 15 and 30 min holding times. The catalytic activity defined as the decomposition of H2O2 into H202 and O2, The enzyme catalase retained its full activity up to 66 0C in both fish and shellfish meats. This sensitive test was able to detect cooking temperatures of fish and shellfish meats up to 74 and 72 oC respectively, which are the recommended safe temperatures (USDA-FSIS, 2001). The method provides a rapid and simple means for verifving adequacy of heat-processing of fish and shellfish meats.Key words:. catalatic activity, cooking adequacy. Fish. shellfish

Co-Authors Aef Permadi Agus Heri Purnomo Ari Purbayanto Daniel Monintja Daniel R. Monintja Emiko Okazaki Hartrisari Hardjomidjojo Heidi Wiratmaja John Haluan Mala Nurilmala Munehiko Tanaka Musleh Uddin Nazori Djazuli Sunarya Sunarya Y.A. Budhi Jatmiko

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