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All Journal Torani Journal of Fisheries and Marine Science Jurnal Perikanan Universitas Gadjah Mada
Pamuji, Ginanjar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology Social Sciences

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Level of Likeness of Sausages Based on Type of Demersal Fish Junianto, Junianto; Hafizha, Nazla Liyana; Falah, Rizki; Pamuji, Ginanjar
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.35410

Abstract

Processing fish meat as soon as possible is very important to increase its added value. The demand for processed fish products that is currently increasing is fish sausages. This research aims to determine the appropriate type of demersal fish meat as the main ingredient for making sausages based on the level of organoleptic preference. The research method used was experimental with a completely randomized trial design with three treatments. The three treatments are fish meat, pomfret, snapper and grouper meat.  The fish sausages obtained from the three treatments were observed for their level of preference for appearance, aroma, texture and taste.  The data obtained were analyzed using non-parametric statistics, the Friedman test and the multiple compression test. The Bayes method was used to determine the selected treatment. The results showed that the level of preference for the appearance, aroma, texture and taste of fish sausages was not influenced by the type of demersal fish meat used. Fish sausages made from snapper fish are preferred over sausages made from grouper or pomfret fish. The snapper sausage has a favorite level in the category of appearance, aroma, texture and taste. The average value of appearance favorability is 7.13 with a favorability percentage of 79.3%.   The average value of aroma preference level is 6.20 with a percentage preference level of 68.9%. The average value for texture preference level is 7.13 with a percentage preference level of 79.3%. The average value of taste preference level is 6.86 with a percentage preference level of 76.3%.
Analysis of Rusip Product Development: Product Profile, Raw Materials, Product Form, Packaging, and Marketing Techniques in Indonesia Junianto, Junianto; Hidayat, Syamsuddin; Putri, Ismi Nabila; Rizki, Muhammad Novandisya; Diana, Ratna Nurcahaya; Pamuji, Ginanjar; Firdaus, Nasywa Tsabita
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 2 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.112874

Abstract

Rusip is a traditional fish fermentation product typical of coastal communities in Sumatra, particularly Bangka Belitung. Rusip is made from small fish such as anchovies or bilis that are fermented using salt and palm sugar. This product has the potential to be developed to increase production and competitiveness. This study aims to analyze the development of rusip based on product profile, raw materials, product form, packaging, and marketing techniques. The study was conducted qualitatively using a comparative descriptive analysis method. Data collection was carried out through secondary data observation by reviewing various literature sources related to rusip product development published between 2010 and 2025. The results show that rusip products have undergone developments in raw materials, product form, packaging, and marketing techniques. The raw material, which initially used anchovies, has now been replaced with rucah fish, while fermentation, which previously used spontaneous fermentation bacteria, now uses Lactic Acid Bacteria (LAB). In addition, the paste product form has been developed into a powdered seasoning form, non-vacuum packaging has been developed into vacuum packaging, and marketing techniques, which were initially carried out directly and gradually using WhatsApp and Facebook, have now shifted to e-commerce-based marketing such as Shopee and Instagram. 
Co-Authors Diana, Ratna Nurcahaya Falah, Rizki Firdaus, Nasywa Tsabita Hafizha, Nazla Liyana Hidayat, Syamsuddin JUNIANTO JUNIANTO Putri, Ismi Nabila Rizki, Muhammad Novandisya