Marketing Practices and Value-Added Fish Product in East Indonesia

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

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Qualitative Evaluation of Fish Fingers Prepared from Tilapia (Oreochromis niloticus) and Pangasius (Pangasius pangasius) Stored at -18±2°C

Indian Journal of Animal Research ◽

10.18805/ijar.b-4751 ◽

2021 ◽

Author(s):

S.S. Relekar ◽

S.B. Gore ◽

A.K. Kulkarni ◽

S.A. Joshi ◽

P.A. Telvekar

Keyword(s):

Shelf Life ◽

Value Added ◽

Qualitative Evaluation ◽

Freeze Storage ◽

Local Market ◽

Life Study ◽

Storage Study ◽

Sensory Score ◽

Fish Product

Background: The fish being highly perishable food item consumed in all strata of people. The production of freshwater fish is on the rise and need to be processed in a variety of forms to make them available for people. Nowadays, numbers of value added fish products are available in the market for consumption to achieve health beneficial effect and to cope up with malnutrition. However, consumers are unaware of the quality of the products available in the market. Therefore, the present work was undertaken to evaluate the quality of fish fingers produced from tilapia and pangasius during storage at -18±2°C. Methods: The fresh tilapia and pangasius were purchased from local market to prepare fillets. The fingers were prepared from tilapia and pangasius fillets and par fried at 180°C for 30 seconds. The fried fingers were cooled at once at room temperature and stored in deep freeze at -18±2°C for shelf-life study during November 2019 to March 2021. Result: The results indicated that the fish fingers prepared from tilapia could be stored for 33 days and pangasius fingers had a shelf-life of only 27 days. All biochemical parameters viz. pH, TVB-N, PV, FFA and TBA were found increasing as the storage study progresses. The sensory score of the fish fingers produced from both the fishes were got drastically reduced at the end of deep freeze storage at -18±2°C. Overall study indicated that tilapia and pangasius fish can be successfully utilized for the preparation of various value added fish product such as fish fingers and would have sufficient shelf life at deep freeze storage at -18±2°C.

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Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products

Foods ◽

10.3390/foods10112522 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2522

Author(s):

Concetta Maria Messina ◽

Rosaria Arena ◽

Giovanna Ficano ◽

Mariano Randazzo ◽

Maria Morghese ◽

...

Keyword(s):

Shelf Life ◽

Value Added ◽

Natural Antioxidants ◽

Production Chain ◽

Positive Effects ◽

Leading Role ◽

A Value ◽

Argyrosomus Regius ◽

Fish Product ◽

Microbiological Analyses

Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during vacuum-packaged storage for 35 days at 4 ± 0.5 °C. The results showed positive effects of the SA treatment on the biochemical parameters of meagre fillets. The total volatile basic nitrogen (TVB-N) in smoked meagre fillets was significantly lower in the SA treatment at the end of storage compared to the S treatment. Moreover, SA had a positive effect on lipid peroxidation. Lower values of malondialdehyde (mg MDA/kg) were observed in the SA treatment during preservation compared to the S treatment. This work will contribute to the growth of the fish production chain, producing a value-added fish product by exploiting meagre, whose production has been increasing over decades.

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Aplikasi Teknologi Asap Cair dalam Pengolahan dan Pengawetan Produk Perikanan di Pulau Mandangin [ Technology Application of Liquid Smoke in Processing and Preservation of Fishery Products in The Mandangin Island]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v7i1.11228 ◽

2019 ◽

Vol 7 (1) ◽

pp. 1

Author(s):

Sapto Andriyono ◽

Wahju Thajaningsih ◽

Agustono Agustono ◽

Endang Dewi Masithah ◽

Kustiawan Tri Pursetyo ◽

...

Keyword(s):

Raw Materials ◽

Value Added ◽

Raw Material ◽

Alternative Source ◽

Technology Application ◽

Smoked Fish ◽

Liquid Smoke ◽

Island Community ◽

Fish Product ◽

Fishery Products

Abstract The increase in value-added of fishery products is one of which can be done by processing. In addition to maintaining the value of the protein in the fish raw material, it would be easier if the product is stored and increase the sale value of the fish itself. The ability to perform in the fish processing in Mandangin island is still very limited. Community service activities that have been carried out by a team of the Faculty of Fisheries and Marine Universitas Airlangga was introduce smoked fish product processing with liquid smoke,because this method easier and faster so that the products can be marketed. Liquid smoke was developed because the location is very minimal in the supply of raw materials such as firewood and coconut, so the use of liquid smoke is very appropriate. The resulting refined products are expected to be a source of protein Mandangin Island community itself and is able to become an alternative source of income for the community to increase the sale value of fishery products. Mentoring process being conducted by a team from the Faculty of Fisheries and Marine Universitas Airlangga so that the products can be marketed outside Mandangin Island or even to other areas in East Java.

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Sustainable 2,5-furandicarboxylic synthesis by a direct 5-hydroxymethylfurfural fuel cell based on a bifunctional PtNiSx catalyst

Chemical Communications ◽

10.1039/d0cc06087a ◽

2020 ◽

Vol 56 (88) ◽

pp. 13611-13614

Author(s):

Jialu Wang ◽

Xian Zhang ◽

Guozhong Wang ◽

Yunxia Zhang ◽

Haimin Zhang

Keyword(s):

Fuel Cell ◽

Electric Energy ◽

Value Added ◽

Chemical Energy ◽

New Type

A new type of direct 5-hydroxymethylfurfural (HMF) oxidation fuel cell based on a bifunctional PtNiSx/CB catalyst not only transformed chemical energy into electric energy but also converted HMF into value-added 2,5-furandicarboxylic (FDCA).

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