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All Journal JFMR (Journal of Fisheries and Marine Research) Jurnal Perikanan
Suniyyah Azmi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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Pengembangan Produk Udang Kaleng: Canned Shrimp Product Development Junianto, Junianto; Siringoringo, Butet Mona Moranaga Ringo Ringo Star Osrin; Aditya Fikri Purnama; Indra Nurardiansyah; Farhan Valindra Apda; Suniyyah Azmi; Cahyaningtyas Rahma; Zidan Fachriza Adya Nugraha
JFMR (Journal of Fisheries and Marine Research) Vol. 8 No. 2 (2024): JFMR on July
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2024.008.02.9

Abstract

Pengembangan produk merupakan proses mencari inovasi guna menambah nilai terhadap produk lama dan mengkonversikannya ke dalam bentuk produk tersebut. Melalui pengembangan produk, dapat memungkinkan sebuah perusahaan untuk membuat produk baru sebelum daya jual produk lama menurun (decline). Tujuan artikel review ini adalah untuk mengulas pengembangan produk pangelangan udang di Indonesia mulai dari bahan baku sampai ke pemasarannya.  Metode yang digunakan adalah mensitasi artikel-artikel yang terpublikasi di jurnal-jurnal nasional terkait dengan pengembangan produk pada pengalengan udang.  Pengembangan produk pengalengan udang dapat dilakukan dengan pengembangan bahan baku seperti isian tipe fancy, standard, dan flakes. Pengembangan proses, seperti menambah varian saus sebagai medium udang kaleng. Pengembangan kemasan, dengan cara mengganti wadah kaleng dengan wadah retort pouch yang lebih praktis. Pengembangan kegiatan pemasaran produk udang kaleng dapat dilakukan dengan cara membuat strategi pemasaran yang berdasarkan elemen 4P (Product, Price, Place, Promotion).   Product development is the process of looking for innovations to add value to old products and convert them into other forms of products. Through product development, it can enable a company to create new products before the selling power of old products declines. The purpose of this review article is to review the development of canned shrimp products in Indonesia, starting from raw materials to marketing. The method used is citing articles published in national journals related to product development in canned shrimp processing. Canned shrimp product development can be done by developing raw materials such as fancy, standard and flakes types filling. Process development, such as adding sauce variants as a medium for canned shrimp. Packaging development, by replacing canned with more practical retort pouch product. And developing marketing activities for canned shrimp products can be done by creating a marketing strategy based on the 4P elements (Product, Price, Place, Promotion).
MUTU DAN KONDISI MIKROBIOLOGIS PENGOLAHAN TERASI UDANG SKALA UKM DI SENTRA PRODUKSI CIREBON Suniyyah Azmi; Rusky Intan Pratama; Radestya Triwibowo; Lantun Paradhita Dewanti; Iss Rostini
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1019

Abstract

Terasi is a fermented product made from fish or shrimp, that undergoes a salting process. The small-medium scale of shrimp paste industry are widespread in Indonesia, particularly in the Cirebon area. Traditional processing of shrimp paste involves natural or spontaneous fermentation processes, which involves microbes from the surrounding environment that can grow and contaminate the shrimp paste. This study aims to analyze the microbiological conditions and quality of traditional shrimp paste produced in Cirebon production centers based on SNI 2716: 2016 for shrimp paste. The survey method used purposive sampling based on specific criteria to determine sample points. The observation parameters tested included pathogenic bacteria E.coli (presumptive) using the petrifilm method (3MTM), Salmonella sp. and Vibrio parahaemolyticus using the PCR method, total mold using the ALT (Total Plate Number) method, aw, pH, and proximate. The overall data was analyzed using quantitative descriptive analysis. The results showed that E.Coli counts ranging from 6.00 x 102 to 2.10 x 104 CFU/g, thus not meeting SNI 2716: 2016 standard for shrimp paste. However, the final product did not show contamination by Salmonella sp, and Vibrio parahaemolyticus. The total mold contamination in the final shrimp paste product from processor A (Desa Jatimerta) and B (Desa Panjunan) ranged from 1.80 x 10² to 4.30 x 10³ CFU/g. The chemical analysist result of the final products from both processor generally met the SNI 2716: 2016 standards, except for processor B’s samples, where the water and ash content did not meet the standards. Key words: Fermentation, Molecular Identification, Contamination, Pathogen, Shrimp Paste
Co-Authors Aditya Fikri Purnama Cahyaningtyas Rahma Farhan Valindra Apda Indra Nurardiansyah Iss Rostini JUNIANTO JUNIANTO Lantun Paradhita Dewanti Radestya Triwibowo Rusky Intan Pratama Siringoringo, Butet Mona Moranaga Ringo Ringo Star Osrin Zidan Fachriza Adya Nugraha