scholarly journals Teknologi Tepat Guna untuk Usaha Ikan Asin di Desa Korban Bencana Rob

2018 ◽  
Vol 1 (1) ◽  
pp. 47
Author(s):  
Purnomo Purnomo
Keyword(s):  
Food Packaging ◽  
Coastal Areas ◽  
Processed Foods ◽  
Fish Processing ◽  
Initial State ◽  
Business Skills ◽  
Salted Fish ◽  
The Village ◽  
Fried Oil

Usaha pengolahan ikan asin menjadi sangat penting bagi penduduk yang tinggal di daerah pinggir laut dan daerahnya menjadi kurban rob. Tambak yang sudah menyatu dengan laut akibat rob, menyebabkan pendapatan masyarakat menurun drastis. Hasil-hasil melaut dan tambak tidak dijual dalam keadaan mentah, namun ikan dan udang bisa diolah menjadi produk lain yang lebih menarik. Permasalahan yang dihadapi adalah kesulitan pengeringan ikan jika hujan, tingginya kadar minyak goring sehingga olahan makanan cepat tengik, dan makanan olahan cepat melempem. Kegiatan ini bertujuan untuk meningkatkan usaha pengolahan ikan asin di desa kurban rob sehingga menjadi mandiri secara ekonomi. Tujuan ini diraih melalui melalui peningkatan peralatan penunjang dan ketrampilan usaha. Alat pengering, peniris minyak, serta pengemas makanan diterapkan dalam kegiatan ini. Hasilnya menunjukkan bahwa dengan menggunakan alat pengering, pengeringan tidak lagi tergantung panas matahari. Kapasitas pengeringan meningkat 700% dari keadaan awal 1 kg/jam. Daya tahan gimbal meningkat menjadi 15 hari dari keadaan awal 4 hari. Begitu pula dengan daya tahan gimbal yang meningkat dari semula 7 hari menjadi 30 hari.Kata kunci: Ikan asin, pengeringan, penirisan, kemasan.AbstractSalted fish processing business is very important for residents who live in coastal areas and the area becomes a victim of rob. Ponds that have been fused with the sea due to rob, causing people's income to drop dramatically. The results of fishing and ponds are not sold in raw conditions, but fish and shrimp can be processed into other products that are more attractive. The problem faced was the difficulty of drying fish if it rained, high levels of fried oil so that processed foods quickly rancid, and processed foods quickly sluggish. This activity aims to increase the salted fish processing business in the village of sacrifice rob so that it becomes economically independent. This goal is achieved through increasing the supporting equipment and business skills. Dryer, oil slicer, and food packaging are applied in this activity. The results show that by using a dryer, drying is no longer dependent on the sun's heat. Drying capacity increases by 700% from the initial state of 1 kg/hour. Dread resistance increases to 15 days from the initial 4 days. Similarly, dreadlocks endurance increased from 7 days to 30 days

scholarly journals Produksi ikan asin dengan menerapkan teknologi pengeringan berbasis energi biomassa yang ramah lingkungan untuk meningkatkan ekonomi masyarakat di Desa Buluh Cina, Kecamatan Siak Hulu, Kampar

2019 ◽  
Vol 1 ◽  
pp. 333-340
Author(s):  
Krisman Krisman ◽  
Erwin Erwin ◽  
Hamdi Hamdi ◽  
T Emrinaldi
Keyword(s):  
Drying Methods ◽  
Fish Production ◽  
The Sun ◽  
Fish Processing ◽  
Fish Products ◽  
Salted Fish ◽  
Long Time ◽  
Drying Technology ◽  
The Village ◽  
Drying Chamber

The potential of the economic sector of the community in the village of Buluh China, Siak Hulu Subdistrict, Kampar which has potential fisheries. The system of processing fish into salted fish products carried out through fish preservation by drying methods has long been practiced by fish preservative entrepreneurs. In particular, fish drying activities have long been a livelihood for salted fish processing communities in Buluh China village, Siak Hulu Sub-District, Kampar. However, in general, the process of preserving fish through drying methods by relying solely on sunlight is not optimal. The process of drying fish in Buluh China village, Siak Hulu Subdistrict, Kampar is still traditionally carried out, which is dried in the sun. This process takes a long time, it takes time in drying fish 2 to 4 days and that too depends on the sun. The purpose of this activity is to apply biomass-based drying technology for salted fish production. The method used is to make a dryer, biomass burning furnace, drying room (box). The results of this service show high enthusiasm from the community where salted fish production can be obtained in just 1.5 hours with temperatures in the drying chamber reaching 35 to 40 degrees Celsius.

scholarly journals PENGOLAHAN DAN UJI ORGANOLEPTIK IKAN ASIN DI DESA GALO-GALO KABUPATEN PULAU MOROTAI

2020 ◽  
Vol 5 (2) ◽  
pp. 122-131
Author(s):  
Nender Puni ◽  
Rinto Muhammad Nur ◽  
Asy’ari Asy’ari
Keyword(s):  
Direct Observation ◽  
Stomach Contents ◽  
The Sun ◽  
Fish Processing ◽  
Surrounding Area ◽  
Salted Fish ◽  
Traditional Markets ◽  
Organoleptic Test ◽  
The Village

Pengolahan ikan secara tradisional merupakan bentuk pengolahan yang banyak dilakukan nelayan, khususnya di Desa Galo-Galo Kecamatan Morotai Selatan. Ikan asin sangat digemari oleh masyarakat bahkan dijadikan oleh-oleh khas Morotai. Ikan asin ini biasanya dijual ke pasar tradisional Pulau Morotai dan daerah sekitarnya. Penelitian ini bertujuan untuk mengetahui proses dan uji organoleptik ikan asin di Desa Galo-Galo, Kabupaten Pulau Morotai. Penelitian ini dilakukan pada bulan Juli sampai Agustus 2019 bertempat di Desa Galo-Galo, Morotai Selatan, Pulau Morotai. Pengamatan proses pembuatan ikan asin dan uji organoleptik menggunakan angket dan pengamatan langsung. Uji organoleptik ikan asin meliputi kenampakan, rasa, bau, tekstur, dan jamur. Hasil penelitian menunjukkan bahwa proses pembuatan ikan asin di Desa Galo-Galo meliputi pembuangan bagian ikan yang tidak digunakan (sisik, isi perut dan insang), dicuci, dibilas, diberi garam, direndam, dicuci kembali, dan dijemur. Hasil uji organoleptik ikan asin dari Desa Galo-Galo menunjukkan bahwa ikan layak dikonsumsi karena memiliki nilai organoleptik >7.SALTED FISH PROCESSING AND ORGANOLEPTIC TESTING AT THE GALO-GALO VILLAGE OF PULAU MOROTAI REGENCY. Traditional fish processing is a form of processing that is mostly done by fisherman especially in the village of Galo-Galo South Morotai District. Salted fish is very popular with the community and even made a souvenir typical of Morotai. This salted fish is usually sold to the traditional markets of Pulau Morotai and the surrounding area. This study aims to determine the process and organoleptic of salted fish in the Galo-Galo village, Pulau Morotai regency. This research was conducted from July to August 2019 in Galo-Galo village Pulau Morotai. To observe the process of making salted fish, and organoleptic, the researcher used a questionnaire and direct observation. Here’s the process of making salted fish: first of all, clean your fish well and remove from stomach contents and gills then rinse them and rub them with plenty of salt. Finally, hang the fish in the sun. Organoleptic test of salted fish from this village was very suitable for consumption because the value of organoleptic was very good (>7).

UJI EFEKTIVITAS EKSTRAK DAUN PANDAN WANGI (Pandanus amaryllifolius Roxb) SEBAGAI REPELLENT NABATI DALAM MENGURANGI JUMLAH LALAT SELAMA PROSES PENJEMURAN IKAN ASIN

2018 ◽  
Vol 3 (2) ◽  
pp. 47
Author(s):  
Dewi Utari
Keyword(s):  
Skin Diseases ◽  
Field Research ◽  
House Fly ◽  
Fish Processing ◽  
Average Percentage ◽  
Salted Fish ◽  
Randomized Design ◽  
Quasi Experimental ◽  
Pandanus Amaryllifolius ◽  
Quasi Experiment

The implementation of food sanitation aims to eliminate the risk of contamination by microorganisms at different stages in the production and processing of food. House fly (Musca domestical) can act as a vector of tyfus disease, other stomach ailments such as dysentery and diarrhea, cholera, and skin diseases. Salt fish processing business is the largest part of traditional fish processing business especially in Senamabah Village, Muara Bengkal Sub-district, East Kutai Regency. Problems that arise from the traditional processing of salted fish with sun drying, have the weakness of one of the fly flies that can damage salted fish products especially during the rainy season. This research is a quasi-experimental research (Quasi Experiment Design). Field research is difficult to carry out randomization. For field research, usually using a quasi-experiment, this study used a Completely Randomized Design (RAL), consisting of 3 treatments with 1 control and 3 repetitions on each treatment. This research is about the effectivity test of pandan wangi leaf extract (Pandanus amaryllifolius Roxb) as Refellent Vegetable in Reducing Number of Flies during the drying process of Salted Fish, concentration 5% after 30, 60 and 90 minutes observation with the average percentage of moisture by 25% decline 55%, concentration 10% after 30, 60 and 90 minutes observation with the average percentage of up to 13% with 77% repulsion and 15% concentration after 30, 60 and 90 minutes observation with percentage of average 6% with 90% resistance.

scholarly journals Biophysicochemical changes that occur in fish during different stages of traditional processing

2013 ◽  
Vol 13 (58) ◽  
pp. 7840-7852
Author(s):  
F Ajani ◽  
◽  
VO Adetunji ◽  
JO Oyedokun ◽  
◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Stage Iv ◽  
Fish Muscle ◽  
Stage Iii ◽  
Plate Count ◽  
Fish Processing ◽  
Salted Fish ◽  
Fish Muscles ◽  
Processing Line ◽  
Aerobic Plate Count

Smoking in Nigeria is the most affordable and widely used traditional fish processing method aimed at preserving or reducing losses. However, smoked fish can be a source of microbial hazard. This study assessed the biophysicochemical changes of fish muscles along the processing line of Oreochromis niloticus in Eleyele lake. A Structured questionnaire was administered to the fish processors in order to identify the procedural processing line of their fish. Microbial assay was done for total aerobic bacteria, enterobacteriacea, and salmonella counts. Nine processing stages identified in fish processing include: Stage 1- unwashed fish muscle tissue; Stage II- washed fish muscle tissue (washed, scalded, eviscerated and washed again); Stage III- Salted fish at 28.9 0 C; Stage IV- Salted Fish in the smoking kiln after 30 minutes at 75 0 C (temperature of smoking flame); Stage V - Salt ed fish in the smoking kiln after 1hr at 76 0 C; Stage VI- Salted fish in the smoking kiln after 1hr 30min. 65 o C; Stage VII- Salted fish in the smoking kiln after 2hr at 40 0 C; Stage VIII -Salted fish in basket after 24hrs of storage; and Stage IX- Salted fish in basket after 48hrs of storage at 26-28 o C ambient temperature. A significant increase (P<0.05) was recorded in total aerobic plate count (TAPCs) from stage I (7.42CFU /g) to II (12.00CFU/g) when the tilapia fish was washed using the water from the lake, scalded and eviscerated. The reverse was the case with the enterobacteriaea counts (EC). At stage III, where salt was sprinkled on the fish, a significant decrease (P<0.05) was observed in the TAPCs from 12.00+0.00CFU/g to 9.17+3.22CFU/g. Also, a significant decrease (P<0.05) was observed in all the counts in the first 30 minutes of smoking (stage IV) when the temperature rose from 28.9 0 C to 75 0 C. Furthermore, a significant decrease (P<0.05) was recorded only in the TAPC while a significant increase (P<0.05) was observed in EC and Salmonella counts. A significant increase in TAPCs was observed during storage from 7.56 +0.10CFU/g (stage 7) to 12.0+0.00CFU/g (stage 8) while a significant increase (P<0.05) was observed in ECs from stage 8 to 9. Significant differences (P<0.05) were obtained for zinc, manganese, iron along the processing line, but Lead, Cadmium, Chromium, Nickel and Copper showed no significant differences. This study showed significant changes in the biological, physical and chemical changes of fish muscles along the processing line of Tilapia. The implications and public health concerns are hereby discussed.

Mechanistic understanding of the sensing process by analyzing response curves of TiO2 based humidity sensors

2021 ◽  
Vol 12 (4) ◽  
pp. 045010
Author(s):  
Balaji Rakesh ◽  
Nipun Sharma ◽  
Rupali Nagar ◽  
Vipul Dhongade ◽  
Krishna Daware ◽  
...  
Keyword(s):  
Food Packaging ◽  
Sol Gel ◽  
Fast Response ◽  
Response Curves ◽  
Initial State ◽  
Sensing Material ◽  
Adsorption Processes ◽  
Low Humidity ◽  
Mechanistic Understanding

Abstract Sensors function by interacting with an appropriate stimulus, undergo a change in property, which is then diagnosed by making some measurements. For any sensor, the type of interaction between analyte and sensor surface determines its overall performance. This article explores the philosophy in which primary measurements like response curves can hold information on the “type” of interaction occurring between analyte and sensing material. As case study, titanium oxide (TiO2) pellet sensors fabricated by sol-gel growth of TiO2 nanoparticles (as-grown and annealed) are investigated for humidity sensing at room temperature. The sensors display a very fast response in the 0%–30% relative humidity (%RH) range and return to their initial state without applying any external heat treatment. The response curves are analysed in view of adsorption processes guided by Langmuir isotherms. Correlation between sensor microstructure, adsorption processes and response curve is used to build the mechanistic understanding of the sensing process. The results bring out a unique correlation between sensor microstructure, interaction of analyte with sensing material and profile of response curves. Further, the synthesised sensors exhibit a linear response in the 0%–30% RH range making them suitable for low humidity environments like food packaging industry.

scholarly journals IMPLEMENTASI METODE CENTRAL STEAM PADA PENINGKATAN PRODUKTIVITAS PENGUSAHA KECIL DI BERBAH, SLEMAN, YOGYAKARTA

Dharma LPPM ◽  
2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Gunawan Madyono Putro ◽  
Prijoto Prijoto
Keyword(s):  
Community Service ◽  
Service Provider ◽  
Fuel Efficiency ◽  
Processed Food ◽  
Fish Processing ◽  
Service Program ◽  
The Village

Small entrepreneurs producing presto fish processed food in the village of Jogotirto Berbah experience problems in the fish processing process. The pressure tool used has not been optimal considering the length of time it takes to soften the fish and the inefficient fuel. This service program is designed to provide transfer of fish softening technology using the central steam method. Community service was carried out in the village of Jogotirto Berbah Sleman, involving 12 small entrepreneurs. The service provider provides training on using pressure tools with the central steam method for 2 sessions. Pengabdi provides pressure tools for the central steam method to small entrepreneurs and provides assistance for 5 months. The results of applying this method increased productivity by 50% and increased fuel efficiency by 40% so that the income of small entrepreneurs increased by 50% every month.

scholarly journals ANALISIS NILAI TAMBAH PENGOLAHAN IKAN MUJAIR MENJADI IKAN ASIN DI DESA WEDUNI KECAMATAN DEKET KABUPATEN LAMONGAN

2021 ◽  
Vol 7 (1) ◽  
pp. 466
Author(s):  
Wachidatus Sa'adah
Keyword(s):  
Quantitative Method ◽  
Value Added ◽  
Added Value ◽  
Fish Processing ◽  
Salted Fish ◽  
A Value ◽  
Fishery Products ◽  
Fish And Fishery Products ◽  
Purposive Sample ◽  
Processing Group

The processing is carried out so that the fish and fishery products have added value. The purpose of fish processing is to reduce the water content in the fish body, one way is by making salted fish. The fish that are usually processed into salted fish in Deket District are freshwater fish, namely tilapia fish. The choice of tilapia fish because it is in fresh condition, the price is cheap and if it has been processed into salted fish, it taste good and is very attractive to the community. The purpose of this research was to determine the added value of processing tilapia fish into salted in Weduni Village, Deket District, Lamongan Regency. The method used in this research is quantitative method, and the sampling is done by purposive sample in the fishery product processing group, the name of group is “Dhie RT Dagelan”. The results showed that the added value obtained was Rp. 50.505/kg with a value added ratio of 70,14%             

scholarly journals PEMETAAN POTENSI EKOWISATA WILAYAH PESISIR DI KABUPATEN BULELENG

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
I Putu Ananda Citra
Keyword(s):  
Descriptive Analysis ◽  
Sampling Technique ◽  
Coastal Areas ◽  
Western Coast ◽  
Eastern Region ◽  
Purposive Sampling ◽  
Qualitative Descriptive ◽  
Observation Method ◽  
The Village

wilayah pesisir Kabupaten Buleleng dengan tujuan 1) mendeskripsikan potensi ekowisata yang dimiliki DTW wilayah pesisir Kabupaten Buleleng, 2) Menganalisis peranan masyarakat desa adat untuk pengembangan potensi ekowisata di pesisir Kabupaten Buleleng, 3) memetakan sebaran tingkat potensi ekowisata di kawasan pesisir Kabupaten Buleleng. Metode penelitian yang digunakan dalam penelitian ini adalah survai didukung dengan metode observasi. Pengambilan sampel dengan teknik purposive sampling. Analisis data dilakukan dengan teknik analisis deskriptif kualitatif. Hasil penelitian menunjukkan, 1) Potensi ekowisata yang berada di wilayah pesisir Kabupaten Buleleng secara umum dapat dikembangkan sebagai ekowisata. 2) Peranan Desa Adat dalam pengembangan ekowisata pesisir dalam kategori tinggi. DTW yang dikelola oleh desa adat memberikan tanggung jawab langsung untuk mengembangkan potensi yang dimiliki. 3) Sebaran tingkat potensi ekowisata pada kawasan timur masih perlu ditingkatkan, sedangkan wilayah pesisir bagian dan bagian barat memiliki potensi tinggi. Nilai tertinggi pada pesisir bagian barat. Hal ini karena DTW biorock di Desa Pemuteran melibatkan wisatawan untuk turut menjaga lingkungan dan berpartisipasi dalam melestarikan terumbu karang sebagai daya tarik utama. Kata kunci: Pemetaan, Ekowisata, Wilayah Pesisir Abstract This research was conducted in the coastal areas of Buleleng with the purpose of 1) describe the potential of ecotourism owned DTW coastal areas of Buleleng, 2) to analyze the role of indigenous villagers for potential development of ecotourism in the coastal district of Buleleng, 3) to map the distribution of the level of potential eco-tourism in the coastal area district Buleleng. The method used in this study is a survey supported by the observation method. Sampling with purposive sampling technique. Data was analyzed using qualitative descriptive analysis techniques. Results showed that 1) The potential for ecotourism in the coastal areas of Buleleng in general can be developed as an ecotourism. 2) Role of the Village People in coastal ecotourism development in the high category. DTW managed by indigenous villages provide direct responsibility for developing potential. 3) Distribution rate ecotourism potential in the eastern region still needs to be improved, while the coastal areas and western parts have a high potential. The highest value on the western coast. This is because the DTW biorock in the village of Pemuteran involving tourists to participate in maintaining the environment and participate in the preservation of coral reefs as the main attraction. Keywords: Mapping, Ecotourism, Coastal Areas

scholarly journals INTRODUKSI ALAT PENGERING HYBRID PADA KELOMPOK JARING APUNG DI DESA SIKAKAP, KEC. SIKAKAP, KAB. KEPULAUAN MENTAWAI

2017 ◽  
Vol 1 (2) ◽  
pp. 23
Author(s):  
Alhapen Ruslin Chandra ◽  
Andasuryani Andasuryani ◽  
Yudhytia Wimeina
Keyword(s):  
Financial Management ◽  
Marketing Strategies ◽  
Organizational Governance ◽  
Salted Fish ◽  
Dried Fish ◽  
And Performance ◽  
Drying Technology ◽  
Organization Marketing ◽  
The Village ◽  
Rainfall Level

ABSTRAK Desa Sikakap berada di Kecamatan Sikakap, Kabupaten Kepulauan Mentawai yang terletak di pulau Pagai Utara dengan potensi perikanan yang sangat tinggi. Salah satu sumber penghasilan bagi masyarakat di desa tersebut adalah usaha ikan kering asin. Selama ini proses pengeraingan hanya mengandalkan energi matahari saja. Namun, karena letaknya yang dikelilingi lautan, maka iklim di wilayah ini sangat dipengaruhi oleh angin musim. Curah hujan berkisar antara 2.500 - 4.700 mm/tahun dengan jumlah hari hujan antara 132 - 267 hari hujan per-tahun. Oleh sebab itu perlu diupayakan adanya teknologi pengeringan dalam mengatasi tingkat curah hujan yang tinggi tersebut. Disamping itu, dalam pengelolaan organisasi khalayak sasaran yang bergabung dalam Kelompok Jaring Apung (KJA) Selat Sikakap dan KJA Saruso Mudo, perlu ditingkatkan kemampuan anggotanya agar dapat menjalankan usaha dengan baik. Melalui program IbM, tim pengabdian melaksanakan kegiatan (1) pembuatan alat pengering hybrid dan evaluasi kinerja alat, (2) introduksi alat ke mitra, dan (3) melakukan pelatihan tentang tata kelola organisasi, pembukuan dan pemasaran. Hasil kegiatan menunjukkan bahwa mitra sangat terbantu dalam melakukan usaha produksi ikan asin dengan adanya alat pengering hybrid. Alat pengering hybrid yang diintroduksikan memiliki ukuran 220 cm x 90 cm x 100 cm (p x l x t) dengan sumber energi matahari dan gas  Liquified Petroleum Gas (LPG). Disamping itu, melalui kegiatan ini terjadi peningkatan pengetahuan dan keterampilan kelompok KJA dalam hal tata kelola organisasi dan pengelolaan keuangan serta strategi pemasaran usaha. Kata kunci: Alat pengering hybrid, Ikan kering asin, Organisasi, Pemasaran. ABSTRACT Sikakap Village is in Sikakap District, Regency of Kepulauan Mentawai located on the island of North Pagai with a very high fishery potential. One of the activities undertaken by the community as a source of income in the village is salted dried fish business. However, the process to produce the salted dried fish only relies on solar energy. Due to its location which is surrounded by oceans, the climate in this region is strongly influenced by the wind season. Rainfall ranges from 2,500 - 4,700 mm / year with the number of rainy days between 132 - 267 rain days per year. Therefore, there should be a drying technology in overcoming the high rainfall level. In addition, capabilities of to govern organization of communinity who joint Kelompok Jaring Apung (KJA) Selat Sikakap and KJA Saruso Mudo should be improved to run the business properly. Through the IbM program, team carries out activities: (1) manufacture of hybrid dryers and performance evaluation tools, (2) introduction of tools to partners, and (3) conduct training on organizational governance, bookkeeping and marketing. The results show that the partners are very helpful in doing the business of salted fish production in the presence of hybrid dryers. The introduced hybrid dryers have a size of 220 cm x 90 cm x 100 cm (p x l x t) with solar and Liquified Petroleum Gas (LPG) energy sources. In addition, through this activity there is an increased knowledge and skills of KJA groups in terms of organizational governance and financial management as well as business marketing strategies. Keywords: Hybrid dryer, Salted dried fish, Organization, Marketing.

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