Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.

Fish processing to produce fish abon could be an agroindustry business opportunity to improve the value of fish. The producing of fish abon in coastal areas increase the income of fisherman. Therefore, the financial analysis of fish abon agroindustry product is of particular important. It was revealed that the Break Even Points was 1264 packs, the Net Present Value was positive or greater than zero of Rp 108.823.562, the Internal Rate of Return was 45.43% greater than the MARR and actual interest rate, the Payback Period of 2.5 years did not exceed the planned business period. The B / C Ratio was 1.3. Therefore, based on the financial analysis, the fish abon agroindustry is feasible and worth to develop.. Sensitivity analysis using the approach of the inflation effect at 8.79% did not have any influence on the fish abon agroindustry. Keywords:  abon, fish, financial analysis   ABSTRAK Pengolahan ikan menjadi abon ikan dapat menjadi peluang usaha agroindustri untuk memberikan nilai tambah ikan. Pengolahan abon ikan diwilayah pesisir dapat menjadi alternatif untuk meningkatkan pendapatan masyarakat pesisir. Oleh karena itu maka perlu dilakukan analisis finansial terhadap produk agroindustri abon ikan. Dari hasil perhitngan analisa finansial diperoleh hasil Break Even Point sebesar 1264 kemasan, Net Present Value bernilai positif atau lebih besar dari nol sebesar Rp 108.823.562, Internal Rate of  Return sebesar 45.43% lebih besar dari nilai MARR dan suku bunga aktual, Payback Period selama 2.5 tahun tidak melebihi periode usaha yang direncanakan. B/C Ratio 1.3 yang nilainya lebih besar dari 1. Sehingga dari sisi finansial usaha agroindustri abon ikan layak untuk dijalankan. Analisa sensitivitas yang dilakukan dengan pendekatan pengaruh inflasi sebesar 8.79% tidak berpengaruh terhadap usaha agroindustri abon ikan. Kata kunci: abon, analisis finansial, ikan

No abstract

Despite being the third-largest cocoa export country globally, the quality of cocoa beans produced in Indonesia, including in West Nusa Tenggara, is low. This paper presents the critical role of good agricultural and postharvest handling practices on local cocoa beans’ quality. This paper’s source of information was obtained from the survey, laboratory trials, and secondary sources. Supporting information was also obtained through reviews of related literature. Good agricultural practice with no chemical application to support sustainable agriculture and postharvest handling practices to produce cocoa pods and cocoa beans that meet the international quality standard is critical. Postharvest handling of the pods, which covered the fresh cocoa beans’ fermentation process, produced a significantly better flavor of the dried cocoa beans. However, these practices have not yet been adopted by farmers in Lombok. Price incentives for the fermented beans may not be promising at the farmer’s level. Another reason is related to the fermentation technology itself, which is not appropriate for small-scale farmers’ conditions. Innovative technology for applying fermentation on the cocoa pods is essential to enhance the technology’s adaption by cocoa farmers.

ABSTRACT The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as  a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety ABSTRAK Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari  kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti.   Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.