scholarly journals Smoke and Smoked Fish Production

2019 ◽  
Vol 60 (1) ◽  
pp. 37-43
Author(s):  
Katerina Belichovska ◽  
Daniela Belichovska ◽  
Zlatko Pejkovski
Keyword(s):  
Fish Production ◽  
Smoked Fish

CLOSTRIDIUM BOTULINUM AND SMOKED FISH PRODUCTION: 1963–19721

1973 ◽  
Vol 36 (1) ◽  
pp. 42-49 ◽  
Author(s):  
Paul J. Pace ◽  
Edward R. Krumbiegel
Keyword(s):  
Great Lakes ◽  
Environmental Samples ◽  
Clostridium Botulinum ◽  
Fish Production ◽  
Type B ◽  
Spore Form ◽  
Surveillance Studies ◽  
Smoked Fish ◽  
Botulinum Type ◽  
Insight Into

Occurrence of Clostridium botulinum in fish of the Great Lakes was not generally suspected until 1963. Surveillance studies conducted since then have revealed type E to be the most prevalent toxin type in fish and environmental samples of the area. Toxin types A and C, as well as non-proteolytic type B, have been detected only occasionally in Great Lakes fish. Research performed at a variety of laboratories, much of it since the human botulism outbreak traced to smoked fish in 1963, has provided insight into the physiology of C. botulinum type E and its spore form. Inoculated pack studies have elucidated conditions of storage which lead to elaboration of toxin. These data have been reviewed and collated with those derived from studies designed to evaluate the Milwaukee Smoked Fish Ordinance. Processing and handling requirements of the ordinance are delineated; the importance of limiting the time and temperature allowed for distribution of this mildly cooked product is emphasized.

Project Design of Smoked Fish Production House Integrated with Waste Treatment Unit in Bandarharjo, North Semarang

2018 ◽  
Vol 24 (12) ◽  
pp. 9642-9644
Author(s):  
Hafiz Rama Devara ◽  
Qurrotun A’yuni Khoirun Nisa ◽  
Anggun Puspitarini Siswanto
Keyword(s):  
Waste Treatment ◽  
Project Design ◽  
Fish Production ◽  
Treatment Unit ◽  
Smoked Fish ◽  
Production House

scholarly journals Peningkatan Kualitas dan Kapasitas Produksi Ikan Asap Melalui Sistem Paparasi (Pengasapan Terintegrasi) Di Desa Tambaksari, Kecamatan Rowosari, Kabupaten Kendal, Jawa Tengah

2020 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
Agus M ◽  
Titik H ◽  
Oktaviani A. S ◽  
Novika W
Keyword(s):  
Production Capacity ◽  
Fish Production ◽  
Curing Process ◽  
Fish Products ◽  
Smoked Fish ◽  
Central Java ◽  
Strategic Location ◽  
Fish Product ◽  
Java Sea ◽  
Key Words Fish

AbstrakKecamatan Rowosari memiliki potensi perikanan yang sangat baik karena didukung oleh letaknya yang strategis dan berbatasan langsung dengan Laut Jawa. Produk ikan laut ini dimanfaatkan oleh warga Desa Tambaksari yang diolah menjadi produk ikan asap. Proses pengasapan yang masih sederhana dan belum tersentuh teknologi ini sehingga kapasitas produksi yang sedikit dan kurangnya higienitas pada proses pengasapan. Proses pengasapan ikan yang memerlukan waktu 7 – 8 jam serta hasil ikan asap yang terpapar di rak terbuka membuat produk ikan yang dihasilkan kurang higienis karena lalat dapat hinggap pada ikan tersebut. Untuk itu diperlukan teknologi yang dapat meningkatkan kapasitas dan higienitas produk ikan asap yaitu dengan sistem paparasi. Dengan sistem paparasi proses pengasapan dapat ditekan hingga 3 – 4 jam serta tingkat higienitas yang lebih baik. Kata kunci: Pengasapan Ikan, TerintegrasiImprovement Of Quality And Capacity Of Asap Fish Production Through Paparation System (Integrated Finging) In Tambaksari Village, Rowosari District, Kendal Regency, Central Java AbstractRowosari District has excellent fishery potential because it is supported by its strategic location and directly adjacent to Java Sea. This marine fish product is utilized by Tambaksari villagers who processed into smoked fish products. The fogging process is still simple and untouched by this technology resulting in little production capacity and a lack of hygiene in the curing process. The process of fumigation of fish that takes 7 - 8 hours and the results of smoked fish exposed on the open shelves make fish products produced less hygienic because the flies can land on the fish. For that needed a technology that can increase the capacity and hygiene of smoked fish products with the system of paparasi. With curing process paparasi process can be pressed up to 3 - 4 hours and hygiene level better. Key words: Fish Smoking Kiln, Integration

scholarly journals APPLICATION OF SMOKED PREPARATIONS IN MODERN TECHNOLOGY OF SMOKED FISH PRODUCTION

2019 ◽  
Vol 2 (83) ◽  
Author(s):  
Anna Palamarchuk ◽  
Nadiia Kushnirenko ◽  
Serhii Patiukov
Keyword(s):  
Modern Technology ◽  
Fish Production ◽  
Smoked Fish

APPLICATION OF SMOKED PREPARATIONS IN MODERN ECOTECHNOLOGY OF SMOKED FISH PRODUCTION

scholarly journals Penggunaan lemari pengasapan ikan untuk meningkatkan produksi pada industri rumah tangga di Kabupaten Pulau Morotai

DEDIKASI ◽  
2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Bambang Tjiroso ◽  
Rinto M. Nur ◽  
Ariestha W. Bustan
Keyword(s):  
Production Process ◽  
Community Service ◽  
Heavy Rain ◽  
Fish Production ◽  
Fish Processing ◽  
Initial Testing ◽  
Smoked Fish ◽  
Fish Product ◽  
Single Production ◽  
Strong Winds

One processed fish product that is favored by many people on Morotai Island is smoked fish. Although much popular, the smoked fish home industry on Morotai Island does not routinely produce smoked fish every day. Smoked fish processing still uses conventional equipments. The equipment which is open makes it difficult for partners to maximize the use of combustion fumes to smoked fish. Much smoke is wasted causing the use of fuel waste and smoking time becomes longer around 4 to 8 hours, so that in one day the partners only do one smoking process. Besides that, with the condition of smoking equipment that is open in the event of strong winds or heavy rain the partner cannot carry out the process of smoked fish. The purpose of this community service activities is to replace conventional (open) fish smoking equipment with modern cabinet / cabinet type smoking equipment to increase smoked fish production. The steps taken are the manufacture of smoking equipment, initial testing in order to maximize the use of fuel and temperature in the smoking cabinet. The next step is testing the estimated time of smoking fish and the capacity of fish in a single production. After the testing phase is completed, it is continued with the socialization stage for the manufacture and operation of the fish fume cupboard tool to partners as well as the production process assistance. The results of the service show that the amount of fuel needed is less. In addition, the time needed in one production is faster (2-3 hours) and partners can produce smoked fish every day.

scholarly journals PROGRAM KEMITRAAN MASYARAKAT MELALUI PENERAPAN TEKNOLOGI PENGASAPAN IKAN TERBANG DI KELURAHAN MOSSO, KABUPATEN MAJENE, PROVINSI SULAWESI BARAT

2020 ◽  
Vol 4 (1) ◽  
pp. 611
Author(s):  
Reski Fitriah ◽  
Muhammad Nur ◽  
Muhammad Nur Ihsan ◽  
Apriansyah Apriansyah ◽  
Nur Indah Sari Arbit ◽  
...  
Keyword(s):  
Community Development ◽  
Fuel Efficiency ◽  
Economic Value ◽  
Development Program ◽  
Production Costs ◽  
Fish Production ◽  
Production Methods ◽  
Smoked Fish ◽  
Fisheries Resources ◽  
Flying Fish

ABSTRAKIkan terbang merupakan salah satu sumberdaya perikanan yang melimpah dan memiliki nilai sosial ekonomi cukup penting karena salah satunya dijadikan sebagai usaha pengasapan ikan di Provinsi Sulawesi Barat. Program Kemitraan Masyarakat Melalui Penerapan Teknologi Pengasapan Ikan Terbang Di Kelurahan Mosso, Kabupaten Majene, Provinsi Sulawesi Barat, bertujuan untuk meningkatkan kemampuan dan keterampilan masyarakat tentang cara produksi ikan asap yang baik. Kegiatan ini dilaksanakan pada bulan Juni 2020 di Kelurahan Mosso, Kecamatan Sendana, Kabupaten Majene, Provinsi Sulawesi Barat. Mitra kelompok yang menjadi sasaran utama pengabdian ini yaitu kelompok usaha pengasapan ikan terbang “Siamasei Lestari”. Metode yang digunakan pada kegiatan pengabdian ini Penyuluhan dan praktek cara produksi ikan asap yang baik serta introduksi teknologi alat pengasapan ikan. Hasil yang dicapai dari kegiatan ini antara lain meningkatnya kemampuan dan keterampilan masyarakat tentang cara produksi ikan asap yang baik dan adanya alat pengasapan ikan yang dapat digunakan untuk pengembangan usaha mitra program kemitraan masyarakat. Beberapa keuntungan dari penggunaan alat pengasapan ikan antara lain efisiensi penggunaan asap sehingga produk cepat matang, kualitas yang seragam dan warna yang lebih menarik, kuantitas produk lebih banyak, produk akhir yang lebih higienis, menghemat biaya produksi karena efisiensi bahan bakar yang digunakan optimal dan produk akhir yang lebih higienis karena proses produksi tidak terkontaminasi.   Kata kunci: Ikan terbang; pengasapan; program kemitraan masyarakat; sulawesi barat; teknologi ABSTRACTFlying fish is one of the abundant fisheries resources and has quite important socio-economic value because one of them is used as a fish smoking business in West Sulawesi Province. The community development program through the Application of Flying Fish Smoking Technology in Mosso Village, Majene Regency, West Sulawesi Province, the aims to improve the capacity and skills of the community on good smoked fish production methods. This activity was carried out in June 2020 in Mosso Village, Sendana District, Majene Regency, West Sulawesi Province. The group partner who is the main target of this service is the flying fish smoking business group "Siamasei Lestari". The method used in this service activity provides counseling and practice of good smoked fish production methods as well as the introduction of smoking equipment technology. The results that were achieved from this activity included the improvement of the community's abilities and skills on how to produce smoked fish properly and the existence of a fish smoker that can be used for business development of community partnership program partners. Some of the advantages of using fish smoking equipment include the efficient use of smoke so that the product ripens quickly, uniform quality and more attractive color, more product quantity, more hygienic final products, saving production costs due to optimal fuel efficiency and final product. which is more hygienic because the production process is not contaminated. Keywords: flying fish; smoked;  community development program; west sulawesi;  technology

scholarly journals Penerapan Alat Pengasapan Ikan Tipe Kabinet Untuk Meningkatkan Produksi Ikan Asap Di Industri Rumah Tangga Kecamatan Weda Halmahera Tengah

2020 ◽  
Vol 4 (2) ◽  
pp. 262-265
Author(s):  
Bambang Tjiroso ◽  
Said Hi Abbas
Keyword(s):  
Production Process ◽  
Implementation Process ◽  
Fish Production ◽  
Fish Processing ◽  
Smoked Fish ◽  
Preparation Stage ◽  
Processing Product ◽  
Time Required ◽  
Home Industries

Smoked fish is a fish processing product that is very popular with consumers in Indonesia. Smoked fish production in Indonesia, especially in Weda District, Central Halmahera District, still has various problems in the production process because the tools used in daily smoked fish production are still conventional. PKM activity partner is one of the smoked fish home industries located in Weda District, Central Halmahera. Conventional smoking tools are only made of wood and racks made of bamboo and are still open so that the efficiency of smoke for smoking fish is less than optimal. Therefore, through PKM Kubermas, it will be carried out to replace conventional fish smoking equipment owned by partners with cabinet-type smoking equipment to increase production yields. The service implementation process is divided into 7 stages, namely the preparation stage, socialization, making tools, socializing the use of tools, mentoring and evaluation. The results achieved are the dimensions of the smoked fish equipment made with dimensions of length 120 cm, width 80 cm and height 200 cm, while the time required for smoked fish production is more efficient, namely 2 to 3 hours in one production. It uses less fuel at one time because the smoker is closed.

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