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Mu’tamar, Mohammad Fuad Fauzul
Universitas Trunojoyo Madura
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Journal : Industria: Jurnal Teknologi dan Manajemen Agroindustri

 1 
Aplikasi Asap Cair Batang Tembakau (Nicotiana Tabacum L.) untuk Memperpanjang Umur Simpan Daging Ikan Gurami Segar Mohammad Fuad Fauzul Mu'tamar; Indah Gita Cahyani; Muhammad Fakhry
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 3 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.849 KB) | DOI: 10.21776/ub.industria.2018.007.03.6

Abstract

AbstrakAsap cair limbah batang tembakau mengandung senyawa keton, asam dan beberapa senyawa aromatik. Gurami (Osphronemus gouramy) merupakan jenis ikan air tawar bernilai ekonomi tinggi dan digemari masyarakat sebagai ikan konsumsi. Daging gurami sebagaimana daging pada umumnya, mudah mengalami proses pembusukan, sehingga perlu dilakukan upaya dalam mempertahankan kesegaran daging ikan, salah satunya dengan menggunakan asap cair sebagai pengawet. Adapun faktor yang memengaruhi efektivitas pengawetan menggunakan asap cair adalah konsentrasi dan lama perendaman. Penelitian ini bertujuan mengetahui pengaruh konsentrasi asap cair batang tembakau dan lama perendaman terhadap karakteristik daging ikan gurami serta umur simpan daging ikan gurami di suhu ruang. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor yaitu konsentrasi asap cair; 2%, 4%, dan 6% serta lama perendaman; 10 menit, 20 menit, dan 30 menit. Parameter penelitian meliputi uji kekerasan (hardness), uji kenampakan warna dan aroma, uji total bakteri, serta penentuan umur simpan daging ikan gurami. Hasil penelitian menunjukkan lama perendaman dan konsentrasi asap cair batang tembakau berpengaruh signifikan terhadap aroma dan total bakteri daging ikan gurami selama penyimpanan 14 jam. Umur simpan tertinggi daging ikan gurami segar berdasarkan parameter mikrobiologis bakteri adalah perlakuan lama perendaman 30 menit dengan konsentrasi asap cair batang tembakau sebanyak 6% yaitu selama 7 jam 45 menit.Kata kunci: asap cair, batang tembakau, ikan gurami, umur simpanAbstract Liquid smoke tobacco stems contain ketones, acids, and some aromatic compounds. Gourami (Osphronemus gouramy) is a freshwater fish that is popular and easily undergoes decay, so efforts need to be made to maintain the freshness of fish meat. The purpose of this study was to determine the effect of the concentration of tobacco smoke liquid stems and soaking time on the characteristics of gourami meat and the shelf life of gourami meat stored at room temperature. The study design used factorial completely randomized design (RALF) with two factors: liquid smoke concentration 2%, 4%, and 6% and soaking time 10 minutes, 20 minutes, and 30 minutes. Research parameters include hardness test, color and aroma appearance test, total bacterial test, and determination of the shelf life of gourami meat. The results showed that the concentration of liquid smoke from tobacco stems and soaking time significantly affected the aroma and total bacteria of gourami meat for 14 hours of storage. The longest shelf life of fresh gourami meat based on microbiological parameters is treatment with the addition of 6% of liquid smoke from tobacco stems and 30 minutes of soaking time (k3p3) which is 7 hours 45 minutes compared to other treatments.Keywords: gourami, liquid smoke, shelf life, tobacco stems
Analisis Pasokan Udang di Kabupaten Sidoarjo (Studi Kasus UD Ali Ridho Group) Arlis Mumayyizah Untsayain; Mohammad Fuad Fauzul Mu'tamar; Muhamad Fakhry
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 3 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.886 KB) | DOI: 10.21776/ub.industria.2017.006.03.2

Abstract

AbstrakUdang merupakan salah satu komoditas perikanan dengan potensi besar. UD Ali Ridho Group adalah salah satu pemasok udang Windu dan Vannamei di Kabupaten Sidoarjo. Penelitian ini bertujuan untuk mengetahui arus produk, keuangan, dan informasi serta menganalisa nilai tambah dan tingkat efisiensi pemasaran pada persediaan udang pada UD Ali Ridho Group. Metode penelitian yang digunakan adalah aliran rantai pasok, metode Hayami nilai tambah, konsep efisiensi dan distribusi margin pemasaran. Hasilnya menunjukkan bahwa ada aliran produk, arus keuangan, dan arus informasi pada rantai pasokan Windu dan Vannamei di UD Ali Ridho Group. Penanganan Windu dan Vannamei pada bulan April 2017 memberikan nilai positif per kg untuk pemasaran ke eksportir udang sebesar Rp3.332,31 dan Rp3.499,38 dan pemasaran ke konsumen ritel sebesar Rp40.332,00 dan Rp23.663,88. Nilai efisiensi pemasaran Windu dan Vannamei pada bulan April 2017 terhadap eksportir adalah 2,25% dan 1,97%.Kata kunci: efisiensi pemasaran, nilai tambah, rantai pasokan, udang AbstractShrimp is one of the fishery commodities with great potential. UD Ali Ridho Group is one of Windu and Vannamei shrimp supplier in Sidoarjo Regency. This study aims to find out the flow of products, finance, and information as well as analyzing added value and marketing efficiency level on shrimp supply at UD Ali Ridho Group. The research used supply chain flow, Hayami’s value added method, efficiency concept and marketing margin distribution. The results show that there are product flow, financial flow, and information flow in Windu and Vannamei’s supply chain at UD Ali Ridho Group. The handling of Windu and Vannamei in April 2017 gave a positive added value for marketing to shrimp exporters of 3,332.31 IDR and 3,499.38 IDR and marketing to retail consumers of 40,332.00 IDR and 23,663.88 IDR. The value of Windu and Vannamei’s marketing efficiency in April 2017 to exporters was 2.25% and 1.97%.Keywords: marketing efficiency, shrimp, supply chain, added value 
Co-Authors Abdul Azis Jakfar Abdul Ghofur Amyriki, Marista Arief Firmansyah Aris Nurrahym Arlis Mumayyizah Untsayain Asfan Asfan Asfan Asfan Asfan Asfan Asfan Asfan, Asfan Askur Rahman Asminah Asminah, Asminah Burhan Burhan Cahya, Septian Adi Dwi Cystiana, Chika Uca DARIMIYYA HIDAYATI Dea Misbachul Umami Dian Farida Asfan Elfrida Ratnawati Elva Nafisa Nurwadhika Enung Siti Nurhidayah Eva Rusdiana Fajar Kurniawan Fajriyah, Eka Wahyuni Firman Arief Soejana Firmansyah, Dhefanie Firmansyah, Raden Arief I Sukma Iffan Maflahah Illahi, Wahyudi Imam Gazali Indah Gita Cahyani Jannah, Miftakhul Jannah Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Khoirul Hidayat Kholid Fadlulloh Lisdayana, Nurmalisa Miftahul Ulum Miftakhul Jannah Jannah Millatul Ullya Muhamad Fakhry Muhammad Fakhry Muhammad Munir Mutammimah, Siti Nailatul Nuriyah Nurmayasari Nurmayasari Nurul Fabrianita Prastika, Yuni Dwi Probowati, Banun Diyah Raden Faridz Rakhmawati Rakhmawati Rohmah Rohmah Solly Aryza Sugiarti, Apriliany Supriyanto Supriyanto Ulya, Millatul UMI PURWANDARI Verdiana, Hanif Risma Wahyudi Illahi Windi Habsari Zakariya, Yuza