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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Lingkungan Universitas Trisakti Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL GIZI INDONESIA JURNAL DINAMIKA EKONOMI PEMBANGUNAN Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Jurnal Aplikasi Teknologi Pangan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Jurnal Ilmu dan Teknologi Perikanan Jurnal Airaha Jurnalaquafishunimuda
Fronthea Swastawati
Department Of Fisheries Product Technology Faculty Of Fisheries And Marine Science University Of Diponegoro Semarang Indonesia
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products: Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan Budiati, Lilin; Swastawati, Fronthea; Syakur, Abdul; Suharto, Slamet; Hasthi, Saputra; Anggo, Apri Dwi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 8 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(8)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i8.53690

Abstract

Smoked fish is a fishery product that meets the nutritional needs of the population. The traditional smoking method leads to the production of H2S, which reduces the aroma and is carcinogenic. The liquid smoke technology offers a solution to the challenges associated with the application of traditional smoking methods. However, the use of the liquid smoke method remains limited in smoked fish businesses. This study aimed to evaluate and develop a downstream strategy for producing and distributing liquid smoke to facilitate its implementation by smoked fish businesses based on SWOT analysis. This study employed a quantitative descriptive methodology utilizing the strengths, weaknesses, opportunities, and threats (SWOT) analytical framework. The data were collected through interviews and questionnaires. The obtained data were subjected to weight calculations using the Expert Choice tool. The research findings indicate that the optimal approach for developing downstream liquid smoke products is to create a novel product in the form of liquid smoked fish. Liquid-smoked fish are immersed in or coated with liquid smoke to achieve an extended shelf life and smoky aroma, without traditional smoking methods. In addition, it establishes a strategic alliance between scholars, entrepreneurs, and the government. Strategic relationships can be established by developing a shared agenda focusing on fostering a sustainable blue economy. The blue economy refers to the use of hygienic, healthy, and non-carcinogenic fishing products such as smoked fish to promote sustainable economic growth and enhance community welfare.
SWOT and QSPM Analysis for The Implementation of Basic Processing Feasibility in Pindang Fish Quality Development in Pekalongan Regency, Central Java Rosihun, Muhammad; Swastawati, Fronthea; Riyadi, Putut Har
Jurnal Perikanan Universitas Gadjah Mada Vol 26, No 2 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.91744

Abstract

 Indonesian salted-boiled processing is a type of fish processing that is widely practiced by fish processors in the Pekalongan Regency. This fish process will produce a product known as pindang. basic processing feasibility is one of the mandatory programs that must be implemented by fish processing businesses to ensure that the products have good quality and safety. For this reason, a series of efforts are needed to encourage pindang fish processors to be able to implement this program. This study aims to identify internal and external strategic factors, create alternative strategies, and prioritize policy strategies to encourage the implementation of basic processing feasibility for pindang quality development. The research was conducted using in-depth interviews with key stakeholders with an interest in this issue. Field observations were conducted to complement the interviews that had been conducted. The SWOT and QSPM analyses were used to analyze the data. The analysis yielded six alternative strategies for carrying out the basic processing feasibility program, with the priority strategy being the optimization of assistance by fisheries extension officers.
Application of Barracuda Fish Skin Gelatin (Sphyraena barracuda) on Characteristics of Liquid Smoke Flavored Ice Cream Sitoresmi, Riris; Swastawati, Fronthea; Suharto, Slamet
Jurnal Perikanan Universitas Gadjah Mada Vol 26, No 2 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.92919

Abstract

Gelatin can be applied to ice cream as a stabilizer. The flavors of ice cream on the market only focus on ordinary flavors such as chocolate, vanilla, and strawberry. Liquid smoke as a flavoring in ice cream can be used as an innovation. The purpose of this study was to determine the best concentration of liquid smoke in ice cream and determine the effect of adding gelatin with different concentrations on the physical quality of ice cream. The treatments used were liquid smoke with different concentrations (0%, 0.3%, 0.5%, and 0.7%) in the opening study and gelatin concentrations of 0%, 0.2%, 0.4%, and 0.6% in the main study with three repetition times. Parameters observed were hedonic, overrun, melting time, pH, and viscosity. The analysis showed that all test treatments had a significant effect (P<0.05). Adding liquid smoke with a concentration of 0,7% was the best treatment, with a hedonic value of 7.97<µ<8.17 (preferred by the panelists). The best treatment results for barracuda fish skin gelatin on the characteristics of ice cream were at a concentration of 0,4% with overrun results of 62,67% ± 0,58, melting speed 31.37±0.95 minutes, pH 6.33±0.02, viscosity of 2567.67±142.38 cP and hedonic value of 7.61 <µ <7.79 (preferred by the panelists).
Optimization of Catfish (Pangasius sp) Bone Bio-calcium Production with Different Concentrations of Citric Acid and Stirring Time Using the Response Surface Method (RSM) Approach Wijayanti, Ph.D, Ima; Agustini, Tri Winarni; Swastawati, Fronthea; Anggo, Apri Dwi; Afifah, Diana Nur
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): August 2024
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.867

Abstract

Calcium is an important macro-mineral that is really needed by the body.Calcium from fish bones can be an alternative source of calcium for thosewho are allergic to milk lactose which is usually used as calcium source. Theweakness of fish bone calcium is that it still has a fishy odor, which reducesthe hedonic value of products fortified with fish bone calcium. This researchaims to determine the optimization of concentration and stirring time in citricacid to produce bio-calcium from catfish (Pangasius sp) bones with the bestcalcium content and hedonic characteristics using Response SurfaceMethodology (RSM). The citric acid concentration tested was a minimum of0.25% and a maximum of 1% with stirring times of 30, 60 and 90 min. Dataprocessing was carried out with the help of Design Expert 11 software. Therecommended model is the quadratic model. The recommended optimizationresults for the bio-calcium production solution are a citric acid concentrationof 0.25% and a soaking time of 30 min. Verification was carried out accordingto the optimization solution and gave yield results of 88.9%, particle size of51.07 µm, calcium content 24.05; with a color hedonic value of 4.115, aroma4.059 and overall 4.090 out of a maximum value of 5. XRD pattern showed nodifference between fishbone powder and bio-calcium with degree crystallinity57 and 56.2%, respectively. FTIR spectra showed that both fishbone powder andbio-calcium powder contained hydroxyapatite, however citric acid slightly removedprotein due to absence of amide 1 peaks in bio-calcium powder. Citric acid at0.25% for 30 min helped to increase the yield and reduced some organiccompound to obtain bio-calcium powder. The proper concentration of citric acidand stirring time yielded catfish bone bio-calcium with higher calcium contentand hedonic value.  
Co-Authors - Sumardianto A Nova Zulfahmi A Suhaeli Fahmi Abdul Syakur Abiza Winner Natanael Aditya Nugroho Agus Tri Setyo Wicaksono Ahmad Nur Isnaeni Ahmad Sofie Thariq Akhmad S. Fahmi Ambaryanto Ambaryanto Aninditya Artina Setiaputri apri dwi anggo Arvianto, Arif Alpha Bagus Furqon Hadi Putera Bambang Cahyono Bayu Fajar Nugraha Bayu Kumayanjati Candra Ardianto Catur Sekarsari Defita Faridlotus Shalihah Dheni Rossarie Dheni Rossarie Dian Wijayanto Diana Chilmawati Diana Melantina Diana Nur Afifah, Diana Nur Dina Shofa Istifada Eka Handayani Eko Susanto Eko Susanto Etika Ratna Noer Faishal, Imam Farraz Farhan Alfarobi Karim Feniya Zulfa, Feniya Galih Mahendra Gunawan Wibisono Hanggoro Dwi Hutomo, Hanggoro Dwi Hasthi, Saputra Hersanti Sulistyaningrum Hilmi, Muhammad Zuhal Ida Ayu Putu Sri Widnyani Ikhtiar Dian Seni Budiarti, Ikhtiar Dian Seni Ima Wijayanti Insani Artati Zendrato Ismi Lailani Syarafina Jundissami', Muhammad Laras Rianingsih Lilin Budiati Ma'ruf, Widodo Farid Mahmud F. Albar Manurung, Hendro J Marchelia Putri Maria Mexitalia Maulina Tiara Megawati Mekarsari, Tri Kinasih Wahyu Mohammad Ainun Najih Muflihatul Muniroh Muhammad K. Nafis Muhammad Khalid Nashiruddin, Muhammad Khalid Namaskara, Fadhillah Sanitya Nidaul Fauziah Nur Ikhsan Maulidani Nur Muttaqien Zuhri Pamungkas, Rizki Ade Putra Prasetyo, Dwi Yanuar Budi Pudyastuti Anggit N Purnamayati, Lukita Putut Har Riyadi Putut Har Riyadi Retno Ayu Kurniasih Rina Indiarti Riza Yuniarti Rizky Amalia Ramadayanti Rizky Yanuari Rofi Rifki Ghazali Romadhon Romadhon Rosihun, Muhammad Sarrah Nadhifah Azmy Selvy Anita Br Perangin-angin Setyastuti, Aryanti Indah Shadillah Sekar Pratiwi Siti Khamidah Sitoresmi, Riris Slamet Suharto Slamet Suharto, Slamet Sumartini Sumartini Suminto Suminto Titi Surti Titi Surti Titi Surti Tri W. Agustini Tri Winarni Agustini Tri Winarni Agustini Valiant Widiyanto Widodo Farid Ma'ruf Widyaningsih, Nur Wijayanti, Ph.D, Ima Winda Intansari Windah Delima Lestari Siagian, Windah Delima Lestari y S Darmanto Y. S. Darmanto Y. S. Darmanto Y.S. Darmanto YS Darmanto Yudhomenggolo Sastro Darmanto Yudhomenggolo Sastro Darmanto Yudhomenggolo Sastro Darmanto Yusuf Satria Pratama