Articles

Found 11 Documents
Search

Keunggulan Kompetitif UKM Sentra Pengolahan Kerupuk Ikan dan Udang di Indramayu Berbasis Sumber Daya Ningsih, Trisna; Wisudo, Sugeng Hari; Huseini, Martani; Poernomo, Achmad; Nurani, Tri Wiji
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 7, No 1 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.923 KB)

Abstract

The concept of resource based focus on modifying organizational capabilities into company´s competitive advantage, which is the achievements of the unique, rare, cannot be duplicated and cannot be replaced combination between company´s resources and assets. The purpose of this research is to identify the resources, capabilities, and core competencies owned by the SMEs of fish and shrimp crackers in the Indramayu processing center, and their development strategies. The competitive advantage of the SMEs of fish and shrimp crackers in the Indramayu processing center was analyzed using network analysis, while its dynamic capabilities was analyzed using Soft Systems Methodology (SSM). After the core competencies were identified, the next step was formulating the strategic routing for the SMEs of fish and shrimp crackers in Indramayu processing center. The research shows the time required to produce 3.550 kgs of fish crackers with 100 labour are 2.070 minutes, so the level of efficiency was 33.5 kgs/20,7 minutes/person. Some alternative development strategies required for the SMEs of fish and shrimp crackers in the Indramayu processing center to realize the strategic routing are (1) organizational restructuring, (2) business reengineering, and (3) business revitalizing.   Key words: competitive advantage; SMEs processing center; fish and shrimp crackers; resource based
RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction] Amalia, Ulfah; Dewanti-Hariyadi, Ratih; Poernomo, Achmad
Jurnal Teknologi Dan Industri Pangan Vol 25, No 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.821 KB) | DOI: 10.6066/8306

Abstract

RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction] Ulfah Amalia1,2), Ratih Dewanti-Hariyadi2,3)* and Achmad Poernomo4) 1) Faculty of Fisheries and Marine Science, Diponegoro University, Semarang 2) Department of Food Science and Technology, Bogor Agricultural University, Bogor 3) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor 4) Center for Research and Development and Product Processing and Marine Biotechnology Fisheries (CRDPPMBF), the Ministry of Marine Affairs and Fisheries, Jakarta   Accepted September 27th 2013 / Approved July 4th 2014 ABSTRACT   Shrimp is an important non-oil commodity for foreign trade in Indonesia. However, rejection of shrimp exports by the importing countries is still commonly encountered. In 2011, the USFDA recorded two cases of Salmonella spp. contamination in shrimp products from two shrimp processing companies in Indonesia. Analysis of Salmonella spp. in seafood is generally performed using a conventional method which takes at least 5 days. The objective of the study is to get a Salmonellae rapid detection method in shrimp by PCR. In this study, optimization of PCR protocol method to detect Salmonella invA gene was conducted using six different annealing temperatures (59, 59.5, 60.8, 62, 64 and 64.5°C). The results showed that 64°C was the optimum annealing temperature to detect the 284 bp fragment of Salmonella invA gene. The PCR based detection method has a DNA detection limit of  27.81mg/mL and 10°CFU/mL of viable salmonellae with 100% specificity. The PCR protocol is capable of detecting six different Salmonella serovars (S. Enteritidis, S. Hadar, S. Heidelberg, S. Kentucky, S. Paratyphi and S. Typhimurium) but none of the non salmonellae isolates. Application of the PCR assay on Salmonella in shrimp after the selective enrichment step suggested that all 16 samples were positive for Salmonella. At the same time, the conventional method could only detected 3 samples for Salmonella positive.  
Keunggulan Kompetitif UKM Sentra Pengolahan Kerupuk Ikan dan Udang di Indramayu Berbasis Sumber Daya Ningsih, Trisna; Wisudo, Sugeng Hari; Huseini, Martani; Poernomo, Achmad; Nurani, Tri Wiji
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol 7, No 1 (2012): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.923 KB)

Abstract

The concept of resource based focus on modifying organizational capabilities into companys competitive advantage, which is the achievements of the unique, rare, cannot be duplicated and cannot be replaced combination between companys resources and assets. The purpose of this research is to identify the resources, capabilities, and core competencies owned by the SMEs of fish and shrimp crackers in the Indramayu processing center, and their development strategies. The competitive advantage of the SMEs of fish and shrimp crackers in the Indramayu processing center was analyzed using network analysis, while its dynamic capabilities was analyzed using Soft Systems Methodology (SSM). After the core competencies were identified, the next step was formulating the strategic routing for the SMEs of fish and shrimp crackers in Indramayu processing center. The research shows the time required to produce 3.550 kgs of fish crackers with 100 labour are 2.070 minutes, so the level of efficiency was 33.5 kgs/20,7 minutes/person. Some alternative development strategies required for the SMEs of fish and shrimp crackers in the Indramayu processing center to realize the strategic routing are (1) organizational restructuring, (2) business reengineering, and (3) business revitalizing.   Key words: competitive advantage; SMEs processing center; fish and shrimp crackers; resource based
RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction] Amalia, Ulfah; Dewanti-Hariyadi, Ratih; Poernomo, Achmad
Jurnal Teknologi dan Industri Pangan Vol 25, No 1 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.821 KB) | DOI: 10.6066/jtip.2014.25.1.78

Abstract

RAPID DETECTION OF Salmonella IN SHRIMP BY POLYMERASE CHAIN REACTION [Deteksi Cepat Salmonella pada Udang dengan Polymerase Chain Reaction]Ulfah Amalia1,2), Ratih Dewanti-Hariyadi2,3)* and Achmad Poernomo4)1) Faculty of Fisheries and Marine Science, Diponegoro University, Semarang2) Department of Food Science and Technology, Bogor Agricultural University, Bogor3) Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor4) Center for Research and Development and Product Processing and Marine Biotechnology Fisheries (CRDPPMBF), the Ministry of Marine Affairs and Fisheries, Jakarta Accepted September 27th 2013 / Approved July 4th 2014ABSTRACT Shrimp is an important non-oil commodity for foreign trade in Indonesia. However, rejection of shrimp exports by the importing countries is still commonly encountered. In 2011, the USFDA recorded two cases of Salmonella spp. contamination in shrimp products from two shrimp processing companies in Indonesia. Analysis of Salmonella spp. in seafood is generally performed using a conventional method which takes at least 5 days. The objective of the study is to get a Salmonellae rapid detection method in shrimp by PCR. In this study, optimization of PCR protocol method to detect Salmonella invA gene was conducted using six different annealing temperatures (59, 59.5, 60.8, 62, 64 and 64.5°C). The results showed that 64°C was the optimum annealing temperature to detect the 284 bp fragment of Salmonella invA gene. The PCR based detection method has a DNA detection limit of  27.81mg/mL and 10°CFU/mL of viable salmonellae with 100% specificity. The PCR protocol is capable of detecting six different Salmonella serovars (S. Enteritidis, S. Hadar, S. Heidelberg, S. Kentucky, S. Paratyphi and S. Typhimurium) but none of the non salmonellae isolates. Application of the PCR assay on Salmonella in shrimp after the selective enrichment step suggested that all 16 samples were positive for Salmonella. At the same time, the conventional method could only detected 3 samples for Salmonella positive.  
Industrialization in fisheries: a challenge to change Poernomo, Achmad; Sri Heruwati, Endang
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 3 (2011): December 2011
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.275 KB) | DOI: 10.15578/squalen.v6i3.65

Abstract

To manage with the Indonesian vision as the biggest producer of fisheries in 2015, capture,aquaculture, and post-harvest fisheries should be ready to operate at large or business scale.Consequently, industrialization should be promoted since this is the most appropriate way tomanage fisheries in business manner. Though it has a positive goal to maximize the utilization offisheries resource for the improvement of economic and prosperity of Indonesian people, however,industrialization undoubtedly retains a negative impact in terms of threats on the sustainability offishery and other natural resources. This article summarises review and analysis aiming to developan ideal model in order to strengthen the fisheries industrialization in Indonesia. Based on previousweaknesses, the ideal model is the one that reflects an inclusive and holistic manner, suitable forvarious characteristics of industries in each typical areas and people of Indonesia, with the emphasison competitive advantage, untraditional, and commercial basis, especially in respect to thedevelopment of a strong fisheries business. This kind of model should also maintain harmonizedand coordinated programs and actions between involved related institutions. Research supportsare needed to develop and test the most appropriate model. Also, in technical basis, innovationson fish capture, aquaculture, as well as processing technologies are urgently needed as acomplement to the developed model of fisheries industries. One thing that should be kept in mindis the importance of management and conservation of natural resources, including resource forfisheries capture and aquaculture, germ plasms and genetic fish resources, as well as marinemicroorganisms, as these all are the main assets for the development of marine and fisheries inIndonesia.
THE EXTRACTION AND ACTIVITY OF CRUDE ENZYMES FROM COWTAIL RAY (Trygon sephen) VISCERA Poernomo, Achmad
Indonesian Fisheries Research Journal Vol 4, No 1 (1998): (1998)
Publisher : Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5900.723 KB) | DOI: 10.15578/ifrj.4.1.1998.39-45

Abstract

The viscera are usually wasted in the processing of cowtail ray, although they may contain many valuable substances such as proteolytic enzymes. This study investigates the possibility of using these enzymes to produce fish protein hydrolysates
FRACTIONATION OF PROTEASES FROM COWTAIL RAY (Trygon sephen) VISCERA USING POLYACRYLIC ACIDS Poernomo, Achmad
Indonesian Fisheries Research Journal Vol 5, No 1 (1999): (1999)
Publisher : Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5292.106 KB) | DOI: 10.15578/ifrj.5.1.1999.61-67

Abstract

Fractionation of proteases of cowtail ray (Tfygort, st;plwn) viscera using polyacrylic acids has been investigated.
PERCOBAAN PENGERINGAN PEPTON DARI LIMBAH PERIKANAN Poernomo, Achmad; Siswanto, Budi; Subaryono, Subaryono; Murdinah, Murdinah; M. Saleh, M. Saleh; Haryanti, Haryanti
Jurnal Penelitian Perikanan Indonesia Vol 6, No 3-4 (2000): (Vol.6 No.3-4 2000)
Publisher : Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jppi.6.3-4.2000.94-100

Abstract

Untuk mencari alternatif pepton impor, telah dilakukan penelitian pembuatan pepton dari limbah ikan. Pepton limbah ikan cair diperoleh dengan autolisis perut pari menggunakan asam klorida 2o/o (b/v) dan hidrolisis kepala tuna menggunakan ensim alkalase.
Isolasi dan Karakterisasi Parsial Kolagen dari Teripang Gamma (Stichopus variegatus) Fawzya, Yusro Nuri; Chasanah, Ekowati; Poernomo, Achmad
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 11, No 1 (2016): Juni 2016
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.262 KB) | DOI: 10.15578/jpbkp.v11i1.284

Abstract

Isolasi dan karakterisasi parsial kolagen dari teripang gamma (Stichopus variegatus) telah dilakukan. Isolasi dilakukan melalui tiga tahap yaitu preparasi, ekstraksi dan isolasi. Tahap preparasi meliputi tahapan penyiangan, pencucian dan perendaman dalam akuades, dalam alkohol, dalam larutan Tris-HCl dan etilenadiaminatetraasetat  (EDTA) dan perendaman dalam larutan natrium hidroksida (NaOH). Ekstraksi dilakukan dengan perendaman asam asetat 0,5M. Isolasi dilakukan dengan cara pengendapan menggunakan NaCl dilanjutkan proses dialisis. Isolat kolagen teripang gamma yang diperoleh memiliki rendemen sebesar 16,40% (bobot kering), nilai pH 6,08 dan derajat putih 77,02%. Gugus fungsi kolagen terdiri dari amida A (3412 cm-1), B (2929 cm-1), I (1654 cm-1), II (1554 cm-1), dan III (1239 cm-1). Asam amino utama penyusun kolagen yaitu glisin, prolin, dan alanin, masing-masing sebesar 16,88%; 6,71%; dan 6,42%. Kolagen yang dihasilkan merupakan kolagen tipe I, diduga terdiri dari 3 rantai a1 yang homolog dengan berat molekul 130,33 kDa.
Karakterisasi dan Aplikasi Enzim Transglutaminase dari Streptoverticillium ladakanum pada Daging Lumat IKan Mata Goyang Fawzya, Yusro Nuri; Zilda, Dewi Seswita; Poernomo, Achmad; Nursyam, Happy
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 2 (2011): Desember 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8840.578 KB) | DOI: 10.15578/jpbkp.v6i2.408

Abstract

Telah dilakukan karakterisasi enzim transglutaminase mikroba (MTGase) yang diproduksi dari Streptoverticillium ladakanumdengan menggunakan media yang mengandung limbah cair tahu dan hidrolisat tepung tapioka. Enzim MTGase yang dikarakteris as i merupakan enzim kasar yang telah dipekatkan menggunakan ultrafiltrasi dan dikeringbekukan. Enzim ini kemudian diaplikasikan pada daging lumat ikan mata goyang (Priacanthus macracanthus) lalu diamati sifat fisik (tekstur) produk restrukturisasi yang dihasilkan. Sebagai pembanding,  dilakukan aplikasi TGase komersial (KTGase) pada daging lumat yang sama. Penambahan TGase dilakukan dengan 2 cara, yaitu:  (1) bersama-sama dengan garam NaCl 1%, (2) bersama-sama dengan garam NaCl 1% dan sodium kaseinat 1%. Sebagai control adalah daging lumat ditambah garam N aCl 1% (tanpa penambahan enzim TGase). Hasil penelitian menunjukkan bahwa MTGase dari S. ladakanumbekerja optimum pada pH 8 dan suhu 55°C. Aktivitas enzim ini relatif tidak terpengaruh oleh adanya ion logam Ca2+,Mg2+, Na+, dan K+maupun inhibitor seperti ethylenediaminetetraacetic acid(EDTA), dan phenylmethyl-sulfonylfluoride(PMSF). Enzim MTGase tanpa penambahan sodium kaseinat menunjukkan kemampuan membentuk gel yang tidak berbeda dengan TGase komersial, menghasilkan kekuatan gel 16848 g mm dan nilai kekenyalan 0,97. Enzim ini juga terbukti dapat meningkatkan kekuatan gel, kekenyalan, dan kepadatan produk restrukturisasi daging lumat ikan yang hanya ditambah garam NaCl saja atau yang ditambah garam NaCl dan sodium kaseinat.