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Financial Analysis of Surimi Processing by Modern and Semi-Modern Scale Djazuli, Nazori; Wahyuni, Mita; Monintja, Daniel; Purbayanto, Ari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Development of surimi processing in the industry regions which have huge potential of rawmaterial, can be done through aiming at the business feasibility existed either by modern surimi processingbusiness as weel as semi modern. In general, theaim of this research is to analyze the feasibility business ofsurimi processing either by modern surimi processing business or semi modern. Sampling of surimiprocessing business for modern surimi processing was located in Pekalongan, Central Java Province andsemi modern surimi processing was located in Pulau Moro, Riau Island Province. Data collection was doneby questionnaire and interview to stakeholders of surimi processing industry. Method of analysis wascarried out by using criteria of financial feasibility i.e. Payback Period (PB), Net Present Value (NPV),Internal Rate of Return (IRR), Profitable Index (PI), Net B/C, and Break Event Point (BEP). Result ofresearch showed that surimi processing business either by modern surimi processing business or semimodern is feasible shown from (1) Value of NPV for PT. A is Rp.22,647,400,670 and PT.B isRp.29,866,797,485 for 10 years, (2) Value of IRR at surimi business in PT.A is 49.28% and PT.B is56.11%, (3) PT. A needs 2 years 1 month and 6 days to return the investment that has been invested insurimi processing, meanwhile PT.B needs 1 year 10 months and 6 days, (4) Value of profitability indexPT.A is 2.43 and PT.B is 2.78, and (5) figure of Net B/C Ratio PT.A is 1.89, and PT.B has figure of NetB/C Ratio 1.58.Keywords : financial feasibility, surimi product
Modification Technology of Surimi Processing through Utilization “By-Catch” of Shrimp Net in Arafura Sea Djazuli, Nazori; Wahyuni, Mita; Monintja, Daniel; Purbayanto, Ari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Utilization of shrimp net in Arafura Sea produced by–catch with average ratio 1:12 between main capture and by–catch. The low economic value, unavailability of suitable processing technology, and constraint in management by–catch lead to discharge the majority of by-catch to the sea. The aims of this research were to analyze the availibility of raw material of surimi from by–catch of shrimp net in Arafura Sea and modified processing technology from mixture of fish species by prepared minced fish in vessel and surimi processing of mixture fish  species in land and followed by quality assessment of surimi. Result of the research showed that number of 502 vessels operated – mostly by–catch – per vessel unit per year was 795 metric ton, therefore the estimation of volume of by–catch per year in Arafura was 399,000 metric ton. Fish species of by-catch that suitable processed into surimi was 32% or 128 metric  ton/year or equivalent to 41,000 metric ton of surimi per year. Result of cut off technology analysis showed that frozen minced fish could be stored for 5 weeks at –18oC which constantly produced good surimi (folding test: A, teeth cutting test:7 and gel strength > 500 g/cm2). Producing “minced fish” in fishing vessels would decrease weight to 60% and volume fourfold compose to whole fish without decreasing the quality of surimi produced.Keywords : by–catch, minced fish, non economic fish, surimi, quality of surimi.
Residual Catalatic Activity: a Rapid Screening Tool to Verify Cooking Temperature of Fish and Shellfish Meats Uddin, Musleh; Okazaki, Emiko; Wahyuni, Mita; Tanaka, Munehiko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 8, No 2 (2005): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.182 KB)

Abstract

Inadequate cooking and improper holding times of processed foods are common causes of food-borne disease outbreaks, therefore, proper cooking is necessary to keep them sate for consumers. Residual catalytic activity test was employed to verify cooking adequacy of fish and shellfish meats between 60 and 90 `C with 5, 15 and 30 min holding times. The catalytic activity defined as the decomposition of H2O2 into H202 and O2, The enzyme catalase retained its full activity up to 66 0C in both fish and shellfish meats. This sensitive test was able to detect cooking temperatures of fish and shellfish meats up to 74 and 72 oC respectively, which are the recommended safe temperatures (USDA-FSIS, 2001). The method provides a rapid and simple means for verifving adequacy of heat-processing of fish and shellfish meats.Key words:. catalatic activity, cooking adequacy. Fish. shellfish
Perbaikan Nilai Tambah Limbah Tulang Ikan Tuna (Thunnus sp) menjadi Gelatin serta Analisis Fisika-Kimia Nurilmala, Mala; Wahyuni, Mita; Wiratmaja, Heidi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9, No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.394 KB)

Abstract

Tulang ikan tuna (Thunnus sp.) merupakan limbah yang belum termanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. Pembuatan gelatin dari tulang ikan tuna dilakukan dengan metode asam klorida. Konsentrasi asam klorida yang digunakan berkisar antara 4 %-6 % v/v dengan lama perendaman 2 hari. Ekstraksi gelatin dilakukan dengan suhu berkisar antara 80-90 oC. Tujuan dari penelitian ini adalah mempelajari pembuatan gelatin dari tulang ikan tuna menggunakan asam klorida serta menganalisis sifat fisika kimia gelatin yang dihasilkan. Perlakuan terpilih adalah kombinasi konsentrasi HCl 6% dengan suhu ekstraksi 80oC. Kadar air gelatin tulang ikan tuna adalah 6,54 %, abu 1,93 %, lemak 0,42 % dan protein 91,01 %. Titik gel gelatin tulang ikan tuna adalah pada suhu 7,61 oC, titik leleh 19,84 oC, titik isoelektrik pada pH 7, derajat putih 10,7 % dan asam amino glisin merupakan asam amino yang utama pada gelatin tulang ikan tuna.Kata kunci : gelatin, ikan tuna, limbah, tulang
Perbaikan Nilai Tambah Limbah Tulang Ikan Tuna (Thunnus sp) menjadi Gelatin serta Analisis Fisika-Kimia Nurilmala, Mala; Wahyuni, Mita; Wiratmaja, Heidi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 9, No 2 (2006): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (61.394 KB) | DOI: 10.17844/jphpi.v9i2.980

Abstract

Tulang ikan tuna (Thunnus sp.) merupakan limbah yang belum termanfaatkan dengan baik dan didalamnya mengandung kolagen sehingga dapat dibuat gelatin. Pembuatan gelatin dari tulang ikan tuna dilakukan dengan metode asam klorida. Konsentrasi asam klorida yang digunakan berkisar antara 4 %-6 % v/v dengan lama perendaman 2 hari. Ekstraksi gelatin dilakukan dengan suhu berkisar antara 80-90 oC. Tujuan dari penelitian ini adalah mempelajari pembuatan gelatin dari tulang ikan tuna menggunakan asam klorida serta menganalisis sifat fisika kimia gelatin yang dihasilkan. Perlakuan terpilih adalah kombinasi konsentrasi HCl 6% dengan suhu ekstraksi 80oC. Kadar air gelatin tulang ikan tuna adalah 6,54 %, abu 1,93 %, lemak 0,42 % dan protein 91,01 %. Titik gel gelatin tulang ikan tuna adalah pada suhu 7,61 oC, titik leleh 19,84 oC, titik isoelektrik pada pH 7, derajat putih 10,7 % dan asam amino glisin merupakan asam amino yang utama pada gelatin tulang ikan tuna.Kata kunci : gelatin, ikan tuna, limbah, tulang
Financial Analysis of Surimi Processing by Modern and Semi-Modern Scale Djazuli, Nazori; Wahyuni, Mita; Monintja, Daniel; Purbayanto, Ari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12, No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (66.893 KB) | DOI: 10.17844/jphpi.v12i2.853

Abstract

Development of surimi processing in the industry regions which have huge potential of rawmaterial, can be done through aiming at the business feasibility existed either by modern surimi processingbusiness as weel as semi modern. In general, theaim of this research is to analyze the feasibility business ofsurimi processing either by modern surimi processing business or semi modern. Sampling of surimiprocessing business for modern surimi processing was located in Pekalongan, Central Java Province andsemi modern surimi processing was located in Pulau Moro, Riau Island Province. Data collection was doneby questionnaire and interview to stakeholders of surimi processing industry. Method of analysis wascarried out by using criteria of financial feasibility i.e. Payback Period (PB), Net Present Value (NPV),Internal Rate of Return (IRR), Profitable Index (PI), Net B/C, and Break Event Point (BEP). Result ofresearch showed that surimi processing business either by modern surimi processing business or semimodern is feasible shown from (1) Value of NPV for PT. A is Rp.22,647,400,670 and PT.B isRp.29,866,797,485 for 10 years, (2) Value of IRR at surimi business in PT.A is 49.28% and PT.B is56.11%, (3) PT. A needs 2 years 1 month and 6 days to return the investment that has been invested insurimi processing, meanwhile PT.B needs 1 year 10 months and 6 days, (4) Value of profitability indexPT.A is 2.43 and PT.B is 2.78, and (5) figure of Net B/C Ratio PT.A is 1.89, and PT.B has figure of NetB/C Ratio 1.58.Keywords : financial feasibility, surimi product
Residual Catalatic Activity: a Rapid Screening Tool to Verify Cooking Temperature of Fish and Shellfish Meats Uddin, Musleh; Okazaki, Emiko; Wahyuni, Mita; Tanaka, Munehiko
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 8, No 2 (2005): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (228.182 KB) | DOI: 10.17844/jphpi.v8i2.1018

Abstract

Inadequate cooking and improper holding times of processed foods are common causes of food-borne disease outbreaks, therefore, proper cooking is necessary to keep them sate for consumers. Residual catalytic activity test was employed to verify cooking adequacy of fish and shellfish meats between 60 and 90 `C with 5, 15 and 30 min holding times. The catalytic activity defined as the decomposition of H2O2 into H202 and O2, The enzyme catalase retained its full activity up to 66 0C in both fish and shellfish meats. This sensitive test was able to detect cooking temperatures of fish and shellfish meats up to 74 and 72 oC respectively, which are the recommended safe temperatures (USDA-FSIS, 2001). The method provides a rapid and simple means for verifving adequacy of heat-processing of fish and shellfish meats.Key words:. catalatic activity, cooking adequacy. Fish. shellfish
Penggunaan Ekstrak Bahan Alami Untuk Menghambat Infestasi Lalat Selama Penjemuran Ikan Jambal Asin Ariyani, Farida; Haryati, Sakinah; Wahyuni, Mita; Wisudo, Sugeng Hari
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 2, No 2 (2007): Desember 2007
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7799.182 KB) | DOI: 10.15578/jpbkp.v2i2.455

Abstract

lkan jambal asin adalah ikan asin kering yang dibuat dengan cara memfermentasikan ikan dalam garam sebelum penjemuran. Untuk mengurangi infestasi lalat selama penjemuran pada pengolahan ikan jambal asin, penelitian penggunaan ekstrak bahan alami sebagai insektisida telah dilakukan. Penelitian ini dilakukan 2 tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan, bahan baku yang digunakan adalah ikan manyung (Arius thalassinus) dan bahan alami yang diuji adalah ekstrak daun mimba (Azadirachta indica A. Juss) dan daun picung (Pangium edule Reinw) masing‑masing dengan konsentrasi 2,5; 7,5; 10,0; 12,5 % (b/v), serta ekstrak bawang putih (Allium sativum ) dengan konsentrasi 1,5; 3,0; 4,5; 6,0; 7,5 % (b/v). lkan yang telah difermentasi dalam garam direndam dalarn ekstrak bahan alami selama 30 detik, kemudian dilakukan penjemuran sehingga menjadi ikan jambal asin. Selama penjemuran dan penyimpanan dilakukan pengamatan tingkat infestasi lalat, larva dan pupa. Hasil penelitian pendahuluan menunjukkan bahwa ekstrak bawang putih merupakan bahan yang paling efektif untuk menghambat infestasi lalat sehingga dipilih untuk digunakan pada penelitian utama. Pada penelitian utama, bahan baku yang digunakan adalah ikan patin (Pangasius hypophthalmus). lkan patin yang telah difermentasi direndam dalam ekstrak bawang putih dengan konsentrasi 3, 6 dan 9% (b/v) dengan waktu perendaman 0, 5, 10, dan 15 menit. Pengamatan dilakukan terhadap tingkat infestasi lalat dan karakteristik organoleptik produk ikan jambal asin. Hasil penelitian utama menunjukkan bahwa perlakuan terbaik yang memberikan tingkat infestasi lalat terkecil dan dapat diterima panelis adalah perendaman dalarn ekstrak bawang putih 9% selama 10 menit.