Pengolahan Ikan Menjadi Makanan Variatif dan Produktif di Desa Gawerejo Kecamatan Karangbinangung Kabupaten Lamongan

Handayani, Sutri; Susanti, Indri

doi:10.30736/jab.v2i02.6

Cited by 5 publications

(5 citation statements)

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“…Ikan patin ini merupakan salah satu jenis ikan air tawar yang banyak disukai oleh masyarakat karena kandungan gizinya yang tinggi. Selanjutnya Menurut [5], ikan patin mempunyai kandungan gizi yang tinggi dan kolesterol yang rendah kondisi ini menyebabkan ikan patin sangatlah bagus untuk yang konsumen menjalankan program diet karena bisa mengurangi asupan kolesterol harian di dalam menu makanan. Dari berbagai bentuk pengolahan ikan patin maka , pengolahanya dalam bentuk salai patin banyak dilakukan oleh masyarakat.…”

Section: Iunclassified

Analysis of Production and Income of Catfish Sali Business in Koto Masjid Village, Kampar Regency Riau Province

Hendrik

2022

ajoas

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Catfish is one of the freshwater fish commodities that has fast growth and has high economic value. This fish is consumed in both fresh and processed form, where one of the processed fish that is in high demand is catfish sali. This research was conducted in Koto Masjid Village in December 2021. The purpose of the study was to determine the production, income and profits of the catfish sale business. The method used in this study is a survey method, data analysis is carried out by analyzing income and profits. Respondents in the study were catfish sali entrepreneurs, catfish cultivators, traders and community members who helped the broiler business. The results showed that the production of catfish sali has increased every year where in 2020 it increased by 3.64% compared to the previous year and in 2021 it increased by 32.4%. This situation causes the income and profits received by the catfish sali entrepreneurs to continue to increase along with the increase in the amount of production. The increase in profits was due to the increasing number of production while production costs did not increase.

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Section: Iunclassified

Analysis of Production and Income of Catfish Sali Business in Koto Masjid Village, Kampar Regency Riau Province

Hendrik

2022

ajoas

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“…Evaluasi dilakukan dengan dua cara yaitu evaluasi setelah kegiatan pelatihan dengan cara menilai produk hasil praktek dan evaluasi dari kegiatan monitoring. Kriteria penilaian produk adalah tingkat kematangan dan keseragaman warna hasil pengasapan yaitu warna coklat muda dan kulit bandeng yang diasap terlihat mengkilat (Prasetyo et al, 2015) atau berwarna kuning keemasan (Handayani et al, 2018). Untuk dapat menghasilkan bandeng asap yang optimal dengan warna coklat dan keemasan diperukan penyebaran panas dari asap yang merata keseluruh permukaan ikan (Husen, 2018), demikian pula pada pengasapan bandeng isi diperlukan ketelatenan dalam membolak balikkan bandeng isi hingga dicapat keseragaman tingkat kematangan.…”

Section: Monitoring Dan Evaluasiunclassified

Efisiensi Biaya Pengolahan Bandeng Isi Dengan Metode Pengasapan Dalam Meminimalkan Penggunaan Minyak Goreng

Ismawati

Putri

Furqoni

2022

JMM

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Abstrak: Tingginya harga minyak goreng menjadi salah satu permasalahan bagi pengusaha pangan yang menggunakan minyak goreng sebagai bahan baku. Beberapa usaha bidang pangan banyak yang ikut terdampak bahkan beresiko untuk menutup usahanya. Kegiatan abdimas dilakukan untuk meningkatkan keterampilan pengolahan bandeng isi dan meminimalkan biaya pengolahan bandeng isi melalui metode pengasapan. Kegiatan abdimas yang dilakukan antaralain sosialisasi metode pengasapan bandeng isi, pelatihan keterampilan pengolahan bandeng isi, evaluasi metode pengolahan sebelum dan sesudah abdimas yaitu penggorengan dan pengasapan serta pengukuran efisiensi biaya. Mitra abdimas yaitu kelompok wanita pesisir yang berjumlah 15 orang. Hasil kegiatan menunjukkan adanya peningkatan keterampilan pengolahan bandeng isi pada mitra sebesar 75% dari jumlah mitra yang mengikuti kegiatan pelatihan. Berdasarkan hasil evaluasi biaya pengolahan menunjukkan adanya efisiensi biaya pengolahan bandeng isi. Pengolahan bandeng isi dengan cara diasap memberikan dampak efisiensi biaya sebesar Rp 582 per ekor atau dengan asumsi produksi 500 ekor bandeng perbulan yaitu efisiensi Rp. 291.000 pengukuran keterampilan dengan cara menunjukkan.Abstract: The high price of cooking oil is one of the problems for food entrepreneurs who use cooking oil as a raw material. Several businesses in the food sector have been affected and are even at risk of closing their businesses. Community service activities are carried out to improve the processing skills of stuffed milkfish and minimize the cost of processing stuffed milkfish through the smoking method. The community service activities carried out included socializing the method of smoking stuffed milkfish, training in processing skills of stuffed milkfish, evaluating the processing methods before and after the service, namely frying and smoking and measuring cost efficiency. Mitra abdimas is a group of 15 coastal women. The results of the activity showed an increase in the processing skills of filling milkfish in partners by 75% of the number of partners who participated in the training activities. Based on the results of the evaluation of processing costs, it shows that there is a cost efficiency of processing filled milkfish. Processing of stuffed milkfish by smoking has an impact on cost efficiency of Rp. 582 per head or assuming a production of 500 milkfish per month, which is an efficiency of Rp. 291.000 measuring skills by showing.

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“…Berdasarkan SNI abon ikan tahun 1995 yang telah ditetapkan, kadar air pada abon ikan adalah maksimal 7%, sedangkan ketiga produk abon ikan yang dihasilkan masih diatas 7%. Kadar air pada daging ikan lele adalah sebesar (73,23 %) (Lastriyanto dan Pratiwi 2019), sedangkan kadar air pada daging ikan patin adalah sebesar (59,3 -75,5%) (Andriani 2014).…”

Section: Kadar Airunclassified

Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap

Wittriansyah¹,

Kristiningsih²,

Prabowo³

2021

JAH

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Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).

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Pengolahan Ikan Menjadi Makanan Variatif dan Produktif di Desa Gawerejo Kecamatan Karangbinangung Kabupaten Lamongan

Cited by 5 publications

References 0 publications

Analysis of Production and Income of Catfish Sali Business in Koto Masjid Village, Kampar Regency Riau Province

Analysis of Production and Income of Catfish Sali Business in Koto Masjid Village, Kampar Regency Riau Province

Efisiensi Biaya Pengolahan Bandeng Isi Dengan Metode Pengasapan Dalam Meminimalkan Penggunaan Minyak Goreng

Proximate Study and Acceptance of “Abon Ikan” Using Different Fish Meats in Cilacap

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