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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Forum Agribisnis Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Buletin Ilmiah Marina : Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Aquaculture and Fish Health Altifani Journal: International Journal of Community Engagement Jurnal Perikanan
Febrianti, Desy
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Shrimp Product Innovation in Smart Fisheries Village Kombading, Jembrana, Bali Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Febrianti, Desy; Farida, Iftachul; Astiana, Ika; Samanta, Pinky Natalia; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Cesrany, Mahaldika; Perceka, Medal Lintas; Bharata, Made Tisna Adhi; Putri, Ni Made Anggun Pradnyani
Altifani Journal: International Journal of Community Engagement Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v4i1.7174

Abstract

Kombading village is Smart Fisheries Village (SFV) area from Shrimp Cluster of Devisa Village under Jembrana Marine and Fisheries Polytechnic and Indonesian Export Financing Institute Denpasar guidance. This technical guidance aims to supporting one of SFV concept development as priority program of Blue Economy based by Ministry of Marine and Fisheries. The technical guidance attended by 20 participants from Processing and Marketing groups of Mina Jaya Pertiwi (10 person) and teachers-parent of Early Childhood Education School Darul Ulum Kombading. There are 3 substances was given to participants i.e. (1) benefits of consuming the fish product, (2) shrimp products diversification (crispy shrimp head, fried shrimp meatball, and shrimp head broth powder), and (3) introduction of PIRT Certification for home industry products. Sensory evaluation shows that crispy shrimp head and fried shrimp meatball needs improvement in texture and appearance. Moreover, this technical guidance was able to increase participants knowledge significantly (p<0,05).
Analisis Finansial Penggunaan Panel Surya Pada Budi Daya Udang Vaname Febrianti, Desy; Dewi, Resti Nurmala
Buletin Ilmiah Marina Sosial Ekonomi Kelautan dan Perikanan Vol 10, No 1 (2024): Juni 2024
Publisher : Research Center for Marine and Fisheries Socio-Economic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marina.v10i1.12625

Abstract

Pada sistem budi daya udang intensif, penggunaan kincir air menjadi salah satu kunci keberhasilan budi daya. Kincir air memegang peranan penting dalam penyediaan oksigen terlarut untuk kehidupan udang. Saat ini, kincir air yang banyak digunakan adalah yang menggunakan listrik sebagai tenaga penggeraknya dan menghabiskan sekitar 14-15% dari biaya total yang dibutuhkan selama masa pemeliharaan. Hal inilah yang membuat para pembudidaya membutuhkan biaya operasional yang tinggi untuk menggunakan kincir air. Oleh sebab itu, menjadi penting untuk menganalisis kebutuhan biaya listrik untuk budi daya udang vaname dengan sistem intensif; menganalisis persentase penurunan biaya dengan penerapan solar panel sebagai penggerak kincir pada budi daya udang vaname; dan menganalisis parameter finansial pada budi daya udang vaname yang menggunakan solar panel sebagai pengganti listrik. Penelitian ini telah dilakukan selama dua siklus budi daya pada tambak udang vaname di Kabupaten Jembrana, Bali menggunakan metode survei dan pengamatan di lapangan. Hasil penelitian menunjukkan bahwa kebutuhan penggunaan listrik untuk menggerakkan kincir air menelan biaya hingga 9,04% dari biaya total produksi selama masa pemeliharaan. Tingginya kebutuhan listrik yang mencapai 95.040 kWh per tahun untuk empat kolam tambak dengan luas 5.600 m2 menyebabkan penggunaan solar panel menjadi sebuah solusi yang tepat. Selain disebabkan karena penggunaan energi terbarukan yang ramah lingkungan, penggunaan solar panel untuk mensubstitusi listrik konvensional juga mampu menurunkan biaya operasional hingga 1,47% dan meningkatkan keuntungan usaha hingga 44,60%. Dengan demikian, penggunaan tenaga surya terbukti dapat menjadi solusi budi daya berkelanjutan. Akan tetapi, penerapan energi ini masih belum maksimal sehingga diperlukan dukungan pemerintah dalam bentuk kebijakan dan peraturan serta pengembangan kerja sama internasional Tittle: Financial Analysis of the Utilization of Solar Panels in the Vannamei Shrimps Farming In intensive shrimp farming system, the use of waterwheels is one of the keys to successful cultivation. Waterwheels play an important role in providing dissolved oxygen which is essential for shrimp life. However, the majority of waterwheels use electricity as its driving force and spends around 14-15% of the total cost required during the maintenance period. Because of this, cultivators need to incur significant operating costs in order to employ waterwheels. Therefore, it is important to analyze the need for electricity costs for vannamei shrimp farming with an intensive system, analyze the percentage of cost reduction by applying solar panels as a wheel drive, and analyze the financial parameters in using solar panels as an electric replacement. This study was conducted for two cultivation cycles in vannamei shrimp ponds in Jembrana, Bali utilizing survey and direct observation in the location. The results showed that the need to use electricity to drive the waterwheels costed up to 9.04% of the total production cost. The high demand for electricity, which reached up to 95,040 kWh per year for four ponds with an area of 5,600 m2, showed that the use of solar panels is a viable eco-friendly renewable energy solution. The use of solar panels decreased operational costs by up to 1.47% and raised business earnings by up to 44.60%. Thus, it has been shown that using solar energy for farming is a sustainable approach. Though this energy is still not being used to its full potential, government support in the form of laws and regulations as well as the growth of international cooperation are required.
Analisis Faktor Internal dan Eksternal Usaha Mikro Kecil dan Menengah Pengolah Ikan di Jembrana, Bali Febrianti, Desy; Fikriyah, Amiqatul
Buletin Ilmiah Marina Sosial Ekonomi Kelautan dan Perikanan Vol 9, No 2 (2023): Desember 2023
Publisher : Research Center for Marine and Fisheries Socio-Economic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/marina.v9i2.12385

Abstract

Rendahnya kemampuan UMKM dalam mengembangkan area pemasarannya diduga disebabkan ketidakmampuan dalam mengenali kondisi internal dan eksternal UMKM itu sendiri. Kedua hal tersebut berimplikasi pada kapasitas UMKM dalam menerapkan manajemen strategis untuk meningkatkan kinerja usahanya. Tujuan penelitian ini adalah menganalisis faktor internal dan eksternal dan merumuskan strategi terbaik untuk pengembangan UMKM pengolah ikan di Kabupaten Jembrana Bali. Penelitian dilakukan pada bulan November 2022 s.d Januari 2023. Metode pengumpulan data dilakukan dengan observasi, kuisioner, wawancara dan focus grup discussion (FGD). Analisis data dilakukan dengan menggunakan analisis SWOT. Penelitian dilakukan pada UMKM pengolah ikan di Kabupaten Jembrana. Berdasarkan hasil analisis SWOT posisi UMKM pengolah ikan di Kabupaten Jembrana berada pada kuadran I sehingga strategi yang direkomendasikan adalah strategi progresif yaitu strategi untuk terus bergerak maju, melakukan ekspansi dan meraih keuntungan yang besar. Rumusan strategi yang diformulasikan untuk pengembangan UMKM Kabupaten Jembrana terbagi dalam empat strategi utama yaitu meningkatkan pembinaan usaha dari instansi terkait, meningkatkan daya saing produk, mengatur ketersediaan bahan baku, dan memperluas akses dan jaringan pemasaran. Hasil penelitian dapat dijadikan referensi bagi pemerintah daerah untuk menyusun sebuah strategi kebijakan yang mendukung pengembangan usaha dari UMKM. Title: Internal and External Factor Analysis of Fish Processing Micro, Small and Medium Enterprises in Jembrana, Bali    The limited capacity of micro, small, and medium enterprises (MSMEs) to perceive internal and external factors is regarded as the cause of their low marketing capability. Both of these factors affect the MSME’s ability to to implement strategic management in order to improve business performance. The purpose of this study is to analyze the internal and external factors affecting the development of fish processing MSMEs and formulate the best strategy to improve their performance in Jembrana Regency Bali. The study was conducted from November 2022 to January 2023. Data was collected through observation, kuisioner, interviews, and focus group discussions (FGD). The data was analyzed using a SWOT analysis. The study focused on fish processing SMEs in Pengambengan Village, Jembrana Regency. Based on the results of the SWOT analysis, the position of fish processing SMEs in Jembrana Regency is in quadrant I, so the proposed strategy is a progressive plan, that is, an approach to keep moving forward, increasing, and making large profits. The strategy developed for the growth of MSMEs in Jembrana Regency is divided into four key strategies: enhancing business development from linked agencies, increasing product competitiveness, regulating raw material availability, and expanding access and marketing networks. Results from the research can be used by local governments to develop a policy approach that promotes the growth of MSMEs.
LAY OUT AND PRODUCTIVITY ANALYSIS OF LEMURU CANNING INDUSTRY IN BANYUWANGI, EAST JAVA Febrianti, Desy; Perceka, Medal Lintas; Syah, Ardi Rahman
Jurnal Perikanan Unram Vol 15 No 1 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i1.1334

Abstract

Layout design can determine how efficient and effective a production process is. The decision to election desain layout will have an impact on optimizing the factory area, determining the production equipment used, operational costs and the number of workers used. The research aim is to find out the type of layout applied in the production process, to know the basic considerations for choosing the layout, to know the material flow pattern, and to know the productivity of fish canning factories in Banyuwangi Regency. Data collection was carried out by directly observing the production process at two fish canning companies in Muncar District, Banyuwangi Regency, East Java. Observations were made on the arrangement of production departments/sections, the location of production equipment, material handling flow, and factory productivity. The data was analyzed in a comparative descriptive manner between the two companies. The research results show that both fish canning companies use a type of product layout, which is indicated by the arrangement of machines and production facilities which are arranged according to the production process flow using the machine after machine principle. The choice of layout type aims to reduce material movement, reduce cost, and make it easier to monitor production activities. Productivity analysis at both companies shows values above the standards set by the company. Recomended further research is an analysis of the economic efficiency of the layout and selection patterns of the selected materials.
Kelayakan Finansial Dan Analisis Nilai Tambah (Value Added) Produk Non Pangan Berbahan Mangrove Cesrany, Mahaldika; Putu Sri Dia Utari, Siluh; Febrianti, Desy
Forum Agribisnis Vol. 15 No. 1 (2025): FA VOL 15 NO 1 MARET 2025
Publisher : Magister Science of Agribusiness, Department of Agribusiness, FEM-IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/fagb.15.1.177-185

Abstract

The use mangrove for non-consumable products. including for natural dyes and making edible films (food product preservatives). The aim of this research is to analyze business feasibility and analyze the added value of non-consumable processed products from mangrove forests. This research is a quantitative research using primary and secondary data obtained by observation and interview techniques at non-consumable mangrove forest product processors. The research was conducted from September 2022 to March 2023. The business feasibility analysis method is determined by calculating income, profits, Revenue Cost Ratio (R/C ratio), Break Event Point (BEP), Payback Period and Return Of Investment (ROI), while the method value added analysis was carried out using the Hayami 1987 method. The results showed that the business of processing mangroves into natural dyes and edible films was worth pursuing and profitable as indicated by a positive ROI value, R/C ratio > 1, sales BEP < selling price, production BEP > quantity production with PP < 1 year. The added value of the product in processed edible film is higher than the added value in processed natural dyes with a coefficient factor of 2 and a business owner's profit of 79.03% for natural dyes and a factor coefficient of 600 and a business owner's profit of 98.87% for edible film. The results can encourage mangrove processing activities as non-food products.
Pemanfaatan insang ikan tuna (Thunnus sp.) dan lemuru (Sardinella lemuru) sebagai bahan baku pengolahan keripik: Utilization of tuna (Thunnus sp.) and Bali sardinella (Sardinella lemuru) fish gills as raw materials for chips processing Budiadnyani, I Gusti Ayu; Dewi, Resti Nurmala; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Nugraha, I Made Aditya
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6)
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.v28i6.63268

Abstract

Insang merupakan hasil samping perikanan bernilai rendah namun kandungan gizi tinggi dan berpotensi dikembangkan menjadi produk bernilai tambah, yaitu keripik. Mengingat insang berfungsi sebagai penyaring zat kimia (logam berat), maka aspek keamanan pangan menjadi penting. Penelitian ini bertujuan untuk mengevaluasi dan membandingkan karakteristik insang ikan tuna dan lemuru dalam kondisi segar dan beku sebagai bahan baku keripik, berdasarkan kandungan proksimat, cemaran logam berat, mikrobiologi, dan tingkat penerimaan konsumen. Penelitian menggunakan empat perlakuan, yakni insang dari tuna segar, tuna beku, lemuru segar, dan lemuru beku (duplo). Analisis proksimat meliputi kadar abu, air, lemak dan protein. Analisis logam berat meliputi Hg, Pb dan Cd. Analisis mikrobiologi terdiri atas TPC, E. coli, Salmonella sp., dan V. cholerae. Tingkat penerimaan konsumen menggunakan uji hedonik dengan parameter ketampakan, aroma, rasa, tekstur, aftertaste dan keseluruhan. Hasil analisis menunjukkan bahwa insang ikan memiliki kadar protein 14,15–17,62%, lemak 1,61–5,79%, air 65,36–69,19%, dan abu 10,81–14,93%. Pengolahan insang menjadi keripik menghasilkan kadar protein 8,04–9,52%, kadar lemak 19,33–26,75%, kadar air 4,12–4,67%, dan kadar abu 4,66–6,19%. Keripik insang lemuru segar mengandung lemak tertinggi (26,75%) dan keripik tuna beku memiliki protein tertinggi (9,52%). Kandungan logam berat pada insang berada di bawah batas maksimum yang ditetapkan SNI 7387:2009, dengan kadar Hg 0,01 ppm, Pb 0,02–0,15 ppm, dan Cd 0,02–0,05 ppm. Kandungan mikrobiologi menunjukkan seluruh keripik insang aman dikonsumsi. Analisis hedonik oleh panelis terlatih menunjukkan keripik insang sangat disukai, dengan skor keseluruhan di atas 8,00 dan keripik insang tuna beku memperoleh skor rasa tertinggi (8,90).
Performance of Growth, Survival Rate, and Behavioral in Seabass (Lates calcarifer) Seed Production with Artemia Enrichment using Sardinella Oil Nisa, Andina Chairun; Ilham, Ilham; Aras, Annisa Khairani; Insani, Liga; Jatayu, Diklawati; Febrianti, Desy; Mahendra, I Gede Rezza
Journal of Aquaculture and Fish Health Vol. 14 No. 3 (2025): JAFH Vol. 14 No. 3 September 2025
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v14i3.68807

Abstract

Essential nutrients for seabass (Lates calcarifer) growth can be derived from the live feed Artemia sp. Artemia sp. It is reported to contain protein levels between 40 and 55%, carbohydrate levels between 15 and 20%, and a lipid content of around 0.4%. Enrichment of Artemia sp. It is necessary to improve its nutritional value and promote seabass larval growth. Sardinella fish oil is one option for enriching Artemia sp. This study aims to determine the optimal dosage of Sardinella oil for Artemia sp. Enrichment to achieve optimal growth and survival rates in seabass (Lates calcarifer) larvae. The study employed a completely randomized design (CRD) with five treatments and three replicates. The treatments were: unenriched Artemia (K-), Artemia + 0.9 g/l Squalene Fish Oil (K+), Artemia + 1 ml Sardinella Oil (A), Artemia + 1 ml Sardinella + 1 ml Egg Yolk (B), and Artemia + 0.5 ml Sardinella Oil + 0.5 ml Egg Yolk (C). The highest absolute weight was observed in treatments A and C, both recording 2.02 g (±0.20 g and ±0.09 g, respectively). Regarding absolute length, treatments A and C also showed the highest values, measuring 1.89 cm (±0.17 g) and 1.90 cm (±0.17 g), respectively. The highest survival rate (SR) was likewise found in treatments A (34.67% ± 2.63%) and C (38.08% ± 3.89%). Based on the tested treatments, the optimal dose for seabass growth and survival (SR) was determined to be treatment C, which included 0.5 ml of Sardinella oil and 0.5 ml of egg yolk.
Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali Dewi, Resti Nurmala; Budiadnyani, I Gusti Ayu; Febrianti, Desy; Putrivenn, Dewi Fridolin
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 2 (2023): Desember 2023
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v18i2.973

Abstract

Ikan lemuru (Sardinella lemuru) merupakan sumberdaya perikanan yang melimpah di Selat Bali dan memiliki nilai ekonomis yang rendah. Untuk menanggulangi permasalahan tersebut, ikan lemuru dapat diolah menjadi produk diversifikasi yang banyak digemari masyarakat yaitu bakso ikan. Oleh karena itu, penelitian ini bertujuan untuk memproduksi bakso ikan lemuru dengan empat konsentrasi daging dan tepung tapioka (P0, P1, P2, dan P3). Tingkat penerimaan konsumen dianalisis melalui pengujian organoleptik menggunakan 30 panelis tidak terlatih. Pengujian logam berat sebagai salah satu jaminan keamanan produk dilakukan menggunakan metode Atomic Absorption Spectroscopy (AAS). Hal ini dikarenakan wilayah penangkapan ikan lemuru di Selat Bali merupakan wilayah perairan yang mengalami banyak pencemaran akibat kegiatan penangkapan ikan dan industri. Hasil pengujian organoleptik pada bahan baku menunjukkan nilai rata-rata delapan untuk seluruh atribut yang menandakan bahwa ikan lemuru berada dalam kondisi segar. Kandungan logam berat pada bahan baku juga masih di bawah ambang batas menurut Standar Nasional Indonesia (SNI). Disamping itu, penambahan daging ikan lemuru dan tepung tapioka memberikan hasil yang signifikan terhadap nilai organoleptik dengan formulasi terbaik (P1) sebesar 7,34 (kenampakan), 7,92 (bau), 8,36 (rasa) dan 7,85 (tekstur) (p0,05). Konsentrasi logam berat pada bakso ikan tidak dipengaruhi oleh penambahan tepung dan berada di bawah ambang batas dengan konsentrasi (mg/kg) pada perlakukan terbaik (P1) sebesar 0,007±0,0010 (Hg) (p0,05), 0,0010±0,0010 (Pb) (p0.05) dan 0,0020±0,0013 (Cd) (p0,05). Dapat disimpulkan bahwa produk bakso ikan lemuru disukai oleh konsumen dan memiliki konsentrasi logam berat pada rentang yang aman.ABSTRACTLemuru fish (Sardinella lemuru) is one dominant commodity from the Bali Strait which has low economic value. To solve this issue, lemuru can be converted into a variety of widely-liked products, such fish balls. Therefore, this study aimed to produce fish balls with four concentrations of meat and tapioca flour (P0, P1, P2 ,and P3). The level of consumer acceptance was analysed through organoleptic testing employing 30 untrained panelists. The heavy metal of samples was also analysed using Atomic Absorption Spectroscopy (AAS). This is due the current fishing activities and industries in the Bali Strait contribute to heavy metals pollution in the water. The organoleptic testing of raw materials revealed an average value of eight for all aspects, which suggested that lemuru was in fresh conditions. The content of heavy metals in raw materials was below standards issued by Indonesian National Standard (SNI). Furthermore, the addition of lemuru meat and tapioca flour was significantly affected the quality of fish ball, with organoleptic scores obtained from the best treatment (P1) were 7.85 (texture), 8.36 (taste), 7.92 (smell), and 7.34 (appearance) (p0.05). The concentration of heavy metals in fish balls was not influenced by the addition of flour and was below the threshold with the concentrations (mg/kg) of 0.007±0.0010 (Hg) (p0.05), 0.0010±0.0010 (Pb) (p0.05) and 0.0020±0.0013 (Cd) (p0.05). In conclusion, lemuru fish ball was preferred by customers and had heavy metal concentrations that were within a safe limit.
Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Dewi, Resti Nurmala; Khairunnisa, Anis; Cesrany, Mahaldika; Febrianti, Desy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.386-394

Abstract

Budeng Village, located in Jembrana Regency, is home to a significant mangrove conservation area featuring 32 species of mangroves with substantial potential for utilization. Conservation activities in this region are led by the Wana Merta Group, which aims to engage the local community of Budeng Village in these deeds. However, the residents have yet to show much interest due to the lack of perceived economic benefits from conservation activities. The purpose of the community service activities conducted in Budeng Village is to enhance the knowledge and skills of the community in transforming mangroves into economically valuable enterprises. These activities comprised three stages: technical guidance, training sessions, and questionnaire distribution. The activities were attended by 15 participants from the Wana Mertha Forest Farmer Group (KTH), which manages the mangrove conservation area in Budeng Village. The technical guidance included institutional strengthening materials for the group. The training sessions covered topics such as mangrove product diversification, processing Brugueira sp. into mangrove chips, processing Xylocarpus granatum into scrubs, processing shrimp and fish into siomay, as well as packaging and digital marketing to support the group's business endeavors. Throughout the technical guidance and training, participants actively engaged in discussions and followed the sessions diligently. The questionnaire results indicated a significant increase in participants' knowledge, from 40% to 73.76%, reflecting an improvement of 34.67% after the activities.
Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus) Cesrany, Mahaldika; Farida, Iftachul; Khairunnisa, Anis; Astiana, Ika; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Dewi, Resti Nurmala; Samanta, Pinky Natalia; Bharata, Made Tisna Adhi; Pradnyani, Ni Made Anggun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
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.v26i3.45662

Abstract

Ikan swanggi (Priacanthus tayenus) merupakan salah satu jenis ikan yang berpotensi sebagai bahan baku surimi. Surimi adalah produk antara bernilai tinggi yang banyak digunakan dalam pembuatan fish cake. Penelitian ini bertujuan untuk menentukan pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi melalui pengujian sensori, kadar air, dan mikrobiologi. Surimi ikan swanggi dikemas menggunakan tiga jenis plastik yang berbeda, yaitu polietilen (PE), polipropilen (PP), dan nilon. Surimi disimpan selama 28 hari di dalam freezer dengan suhu penyimpanan sebesar 2-8°C, dan posisi penyimpanan yang berbeda. Parameter yang dianalisis meliputi penilaian sensori, kadar air, dan angka lempeng total. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Data sensori dan kadar air diolah menggunakan SPSS 26.0 dengan analisis sidik ragam, jika terdapat perbedaan yang signifikan, dilakukan uji Duncan dan Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa surimi yang dikemas dengan plastik nilon memiliki atribut kenampakan uji gigit, dan uji lipat yang lebih baik dibandingkan surimi yang dikemas plastik PE dan PP. Rata-rata kadar air surimi yang dikemas dengan ketiga jenis plastik berkisar antara 70-78% selama penyimpanan 28 hari dengan posisi penyimpanan yang berbeda. Kadar air pada surimi yang dikemas menggunakan ketiga jenis kemasan mengalami peningkatan seiring lamanya waktu penyimpanan. Angka lempeng total surimi menunjukkan nilai yang melebihi standar SNI 2694:2013. Semakin lama penyimpanan, maka semakin bertambah pula jumlah mikroba pada surimi.
Co-Authors Ach. Khumaidi Anis Khairunnisa, Anis Aras, Annisa Khairani Bharata, Made Tisna Adhi Cesrany, Mahaldika Fikriyah, Amiqatul I Gusti Ayu Budiadnyani I Made Aditya Nugraha Ika Astiana Ilham Ilham Insani, Liga Jatayu, Diklawati Kiswanto, Arie Mahendra, I Gede Rezza medal lintas perceka Nisa, Andina Chairun Nurliani, Yunita Panjaitan, Fenny Crista Anastasia Pradnyani, Ni Made Anggun Putri, Ni Made Anggun Pradnyani Putrivenn, Dewi Fridolin Resti Nurmala Dewi Samanta, Pinky Natalia siluh putu sri dia utari Syah, Ardi Rahman Undu, Muhammad Chaidir Utari, Siluh Putu Sri Dia Yudana , IGP Gede Rumayasa