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Junianto
Universitas Padjadjaran
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Analisis Nilai Tambah dan Manajemen Industri Ikan Pindang Tongkol di Kecamatan Rancaekek, Kabupaten Bandung (Studi Kasus: UMKM Pindang Pelem) Lisa Gabriela; Junianto
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

Indonesia is rich in fish resources, both in terms of species and quantity. Fish processing is a critical step in maintaining the quality and adding value to fishery products. Brine boiling is a traditional fish processing technique used to extend shelf life and enhance flavour. This study aims to analyse the added value and management of mackerel tuna brine boiling industry at UMKM Pindang Pelem. The research was conducted at the UMKM Pindang Pelem Production House in March 2024. The method used in this study is a descriptive case study. The Hayami method was used to analyse the value added of brine cooked mackerel tuna fish products. The analysis showed that the production of brine boiled mackerel tuna fish at UMKM Pindang Pelem has a value added ratio of 15.18%, with a profit margin of 60.78%. UMKM Pindang Pelem's management practices include sourcing fresh mackerel tuna from suppliers in Pasar Induk Caringin and Pasar Parakanmuncang. An efficient production process results in brine-cooked mackerel tuna products that are competitive in terms of taste, flavour and cleanliness. UMKM Pindang Pelem uses static attribute segmentation for market strategy and cost plus pricing for product pricing. The marketing strategy includes promotions via WhatsApp and word of mouth.
Analisis Proksimat dan Fisik Rolade Ikan Nila Merah Junianto; Amanda Puspa Danella
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

Roulade is a diversified product of processed meat, including fish, which is currently on the rise.  It is important to pay attention to the quality of roulade products so that this product continues to exist.  This research aims to determine the proximate value (protein and fat content) and physical properties of red tilapia roulade with the addition of carrageenan flour. This research was carried out at the Chemical Applications and Services Laboratory, Building D, Faculty of Mathematics and Natural Sciences, Padjadjaran University, and the Food Technology Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University. The research method used was the testing of roulade samples in the form of fat and protein content tests, and physical tests in the form of folding tests and texture analysers. Proximate analysis of red tilapia roulade with the addition of 1% carrageenan flour, including protein and fat content, meets SNI 8504 - 201 standards. The protein and fat content of this red tilapia roll is 14.64% and 11.19% respectively.  The physical properties of the red tilapia roll, which include hardness, springiness, cohesiveness, gumminess, chewiness and elasticity, are 2,991.4930 g force, 4.3430%, 0.9130%, 2,731.4853 g force, 12,970.4240 g force and 0.8710% respectively.  The folding test shows the springiness criteria with a rating of A.
Analisis Dampak Penerapan Hazard Analysis And Critical Control Point (HACCP) Terhadap Jaminan Mutu Dan Keamanan Produk Perikanan (Telaah Pustaka) Yuliana Farahita; Junianto
Jurnal Serambi Engineering Vol. 9 No. 4 (2024): Oktober 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

Fish products are rich in protein, but are very susceptible to spoilage. Every fish processing industry is required to implement the Hazard Analysis and Critical Control Point (HACCP) system to improve quality assurance and safety. The aim of this research is to investigate how the implementation of HACCP system affects the quality assurance and safety of fishery products in the fish processing industry. Various research literature from national and international journals is used as an exploratory descriptive method. The results of the research indicate that the implementation of HACCP can have a positive impact on quality assurance, such as improved product quality, better standardisation of processes, increased production efficiency, reduced microbiological contamination, fewer product recalls, as well as improved market competitiveness and increased consumer confidence.
Co-Authors Amanda Puspa Danella Lisa Gabriela Yuliana Farahita