Nilai Tambah Baby Fish Ikan Were Menyusul Baby Fish Ikan Nilem sebagai Produk Pangan Fungsional

2021 ◽  
Vol 5 (1) ◽  
pp. 39
Author(s):  
Diki Saepuloh ◽  
Ristina Siti Sundari ◽  
Budhi Wahyu Fitriadi
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Functional Food ◽  
Nutrient Intake ◽  
Raw Material ◽  
Added Value ◽  
Commercial Fish ◽  
Good Taste ◽  
Fish Product ◽  
Fish Industry

Baby fish is an essential functional food to improve people's nutrient intake that supports food safety and food security. Bonylip barb is an indigenous commercial fish from Tasikmalaya that is well-known for its good taste. Ray-finned fish is also an indigenous fish but not yet as commercial as bonylip barb. Agroindustry based on bonylip barb fish is trending recently affecting scarcity of bonylip barb as raw material. The SMEs tried to provide substitution of bonylip barb with ray-finned fish. A study was conducted to analyse the added value of a baby fish industry made of both bonylip barb and ray-finned fish in Ciawang, Leuwisari, Tasikmalaya Regency. This research descriptively analysed the added value of the product by employing the Hayami method. The result showed that bonylip barb baby fish gave an added value of 12.768 IDR per kilogram with a margin of 25,47% while ray-finned fish baby fish gave an added value of 20.971 IDR with a margin of 43,23%. In conclusion, the ray-finned fish is more potential in creating a higher added value of the baby fish product than bonylip barb.Baby fish merupakan produk pangan fungsional yang perannya menjadi penting dalam perbaikan gizi masyarakat yang mendukung keamanan dan ketahanan pangan rakyat Indonesia. Ikan nilem merupakan ikan unggul khas Tasikmalaya yang sudah terkenal dengan kelezatannya. Agroindustri yang berbahan baku ikan Nilem sangat diminati masyarakat hingga sering terjadi kelangkaan bahan baku. DI samping ikan nilem, terdapat juga ikan were yang belum terkenal, rasanya juga enak namun belum banyak dimanfaatkan secara komersil seperti ikan Nilem. Maka Pengusaha UMKM mencoba memanfaatkan ikan Were untuk dibuat baby fish melengkapi baby fish ikan nilem jika persediaan kosong. Penelitian ini dilakukan untuk mengetahui nilai tambah dari usaha baby fish berahan baku ikan nilem dan were pada UMKM di Ciawang, Leuwisari Kabupaten Tasikmalaya. Penelitian ini menganalisis nilai tambah secara deskriptif dengan menggunakan metode Hayami. Responden ditentukan secara sengaja yaitu UMKM baby fish ikan nilem dan ikan were di Kabupaten Tasikmalaya. Hasil penelitian menunjukan bahwa nilai tambah baby fish Nilem sebesar Rp. 12.768 per kilogram dengan tingkat keuntungan yang didapat perusahaan adalah 2.,47%. Sedangkan nilai tambah baby fish were adalah Rp. 20.971 dengan tingkat keuntungan yang didapat perusahaan adalah 43,23%. Maka dapat diketahui bahwa pengolahan baby fish were lebih menguntungkan daripada ikan nilem.

PEMANFAATAN LIMBAH DAGING BUAH PALA TUA DI MALUKU

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Suryatmi Retno Dumadi
Keyword(s):  
Financial Analysis ◽  
Raw Material ◽  
Added Value ◽  
Good Taste ◽  
Vitamine C ◽  
Valuable Product

It was until the end of 2007, the meat of nutmeg was abandoned near the trees, in Mollucas Islands, especially in Ambon island and Banda island. The nutmeg meat was considered as waste of nutmeg agribusiness. An effort to make the waste become a valuable product had been done. It was used as the raw material of nutmeg syroop which gives added value to nutmeg and benefi t to those who drink it. The process and apparatus to make the syroop were simple, it begin with extraction of nutmeg meat, sterilization of the syroop container, mixing the extract with sugar, bottling, labeling. With the ratio of extracted juice to sugar 1:1, the product have good taste and fl avor, which was preferred by panels. The syroop produced contained vitamine C 1,22% and reduced sugar of 25,35%. Financial analysis showed the profi t of this product was Rp.10.000,- per bottle and could be increased by expanding market and production.Keywords : Waste of nutmeg, abandoned, added value, extracted juice, syroop, profi t, market, taste, flavor

scholarly journals The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 274-280
Author(s):  
B. Kartika ◽  
S.W. Parson ◽  
M.A. Jamaludin ◽  
N.F. Husman ◽  
A. Elgharbawy
Keyword(s):  
Food Safety ◽  
Purchase Intention ◽  
Fresh Fish ◽  
Library Research ◽  
Islamic Jurisprudence ◽  
Consumer Purchase Intention ◽  
Processing Line ◽  
Fish Product ◽  
Raw Fish ◽  
Fish Industry

Perishability of fresh fish has become one major concern for both fish industry players as well as the consumers. If it is not properly handled and preserved, fish will be deteriorated and will lose its quality attributes. This is the point where the halalan tayyiban (lawful and wholesome) status of fish is depreciated and at the same time it affects the consumer purchase intention. This article discussed the perishability of fish, phenomenon of fish spoilage and its phases and methods which can be used to detect the deterioration. In addition, Islamic perspective on the importance of preserving the food safety, quality and halalan tayyiban status of raw fish or fish product along the processing line until reaching the consumer is also discussed according to the Maqasid al Shariah (The Objectives of Shari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence). The method used is the library research which includes the observation from Islamic perspectives. This is in line with achieving the highest objectives of Shariah, which is to protect the farmers, the environment, the aquaculture and the consumers. The output of the study may serve MyGAP and MS 1500:2009.

scholarly journals Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

2021 ◽  
Vol 5 (3) ◽  
pp. 32-42
Author(s):  
Haslina Haslina ◽  
Dewi Larasati ◽  
Ery Pratiwi ◽  
Novizar Nazir ◽  
Ika Fitriana
Keyword(s):  
Functional Food ◽  
Block Design ◽  
Ultrasonic Method ◽  
Raw Material ◽  
Extraction Time ◽  
Added Value ◽  
Extraction Temperature ◽  
Phytochemical Content ◽  
Corn Bran ◽  
Phytochemical Contents

One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction.  Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.

Pengurangan Kadar Minyak Pada Abon Ikan Produksi Savitri Dan Tiaras Dengan Penerapan Alat Peniris Serbaguna Di Kota Kupang

2018 ◽  
Vol 2 (2) ◽  
pp. 20
Author(s):  
Muntasir Muntasir ◽  
Pius Weraman
Keyword(s):  
Raw Material ◽  
Added Value ◽  
Filter Model ◽  
Simulation Tools ◽  
The Public ◽  
Fish Meat ◽  
Efficiency Increase ◽  
Main Components ◽  
Design And Manufacture

Community Partnership Program in small home industry of making fish floss brand "Savitri" and "Tiaras" inKupang city in the form of application of electric centrifugation filter model has been implemented. One of the problemsin the production of Savitri and Tiaras fish floss is that there is still a lot of oil in the frying product which is only drainedon a simple sieve and then placed for some time on traditional tools of filter and paper that can cause low quality and lowquality, so it is necessary to reduce the oil yield frying fish floss product. In order to increase the added value and sellingvalue of the products, it is necessary synergy between Universities and Partners in the form of application of the results ofscience and technology to the public. The main components of the composer of the versatile filter are the cylindrical plateas the bucket of the filter, the cylinder filter, the electric dynamo as the centrifuge system rotator and the load-bearingconstruction. The method of this program is the provision of materials, design and manufacture of tools, demonstrationtools and the provision of a versatile filter cylinder system centrifuge model by the team, simulation tools, specialcounseling at the location of partners and suggestions as a follow-up in the endurance of production. The output of thisprogram can provide added value in the form of the use of this tool can improve labor efficiency, increase productivitypartners by producing 40 kg to 50 kg raw material, raw fish marlin, fish meat after cleaning, processed, fried, in andpacked into 80-100 packs of fish floss with the price of Rp. 40,000.00 per package weighing 250 grams. With estimatedpartners will earn a profit of Rp 3,200,000 - 4,000,000.00 per production or 12,800,000.00 - 16,000,000.00 per month incash and consumptions, as well as the abundance of non-greasy, clean and hybrid fish products

scholarly journals Possibilities of the Development of Edible Insect-Based Foods in Europe

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko
Keyword(s):  
Material Processing ◽  
Functional Food ◽  
The Other ◽  
Raw Material ◽  
Edible Insects ◽  
Mineral Salts ◽  
Edible Insect ◽  
Alternative Protein ◽  
The World ◽  
The One

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

scholarly journals Social Media Versus Personal Experience in the Consumer’s Apprehension on Imported Food Security and Safety Dilemma

SAGE Open ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 215824402110074
Author(s):  
Tariq H. Malik ◽  
Jae Chul Choi
Keyword(s):  
Social Media ◽  
Food Security ◽  
Food Safety ◽  
Information Flow ◽  
Free Market ◽  
Direct Experience ◽  
Information Quantity ◽  
The Social ◽  
Imported Food ◽  
Aquatic Food

South Korea imports a large amount of agricultural and aquatic food products from China, which meets its food security. However, the import from China raises food safety questions, leading to food safety apprehension. We explored the source of the Korean consumer’s apprehension. Based on the apprehension reduction theory (ART) developed from interviews with Korean consumers in the first stage of the study, we conducted a survey to assess the social media as an indirect source of information and direct experience of the consumer in the second stage of the study. We received 504 responses, of which 1/3 of the respondents had visited China in the last year. Using FSS (Food Safety Satisfaction) as the dependent variable (1— low to 5— high), we link information from the social media vis-à-vis direct experience and made three discoveries. (a) The information quantity of social media increases the consumer’s apprehension, partially refuting the ART. (ii) FSS increased in response to information flow from the direct experience of the consumer with Chinese imported food. (c) The direct information from experience mediates the effects of indirect information (social media) on apprehension about agricultural and aquatic product imports. We made three inferences. First, information quantity and quality have separated roles in the ART. Second, social media increases the free-market style information flow, turning legitimate products to illegitimate and vice versa. Third, the collective irrationality from the information quantity needs institutional bricolage to legitimize the chaotic nature of the untamed information.

A Review of Aquaculture Practices and Their Impacts on Chemical Food Safety from a Regulatory Perspective

2015 ◽  
Vol 98 (3) ◽  
pp. 541-549 ◽  
Author(s):  
Joe O Boison ◽  
Sherri B Turnipseed
Keyword(s):  
Food Security ◽  
Food Safety ◽  
Foreign Exchange ◽  
Fish Species ◽  
Food Production ◽  
Supply And Demand ◽  
Fish Products ◽  
Regulatory Perspective ◽  
The World ◽  
Aquaculture Industry

Abstract Aquaculture is currently one of the most rapidly growing food production industries in the world. The increasing global importance for this industry stems primarily from the fact that it is reducing the gap between the supply and demand for fish products. Commercial aquaculture contributes significantly to the economies of many countries since high-value fish species are a major source of foreign exchange. This review looks at the aquaculture industry, the issues raised by the production of fish through aquaculture for food security, the sustainability of the practice to agriculture, what the future holds for the industry in the next 10-20 years, and why there is a need to have available analytical procedures to regulate the safe use of chemicals and veterinary drugs in aquaculture.

Should Weights and Risk Categories Be Used for Inspection Scores To Evaluate Food Safety in Restaurants?

2016 ◽  
Vol 79 (3) ◽  
pp. 501-506 ◽  
Author(s):  
DIOGO THIMOTEO da CUNHA ◽  
VERIDIANA VERA de ROSSO ◽  
ELKE STEDEFELDT
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Safety Evaluation ◽  
Cross Sectional Study ◽  
Raw Material ◽  
Risk Category ◽  
Cross Sectional ◽  
Evaluation Bias ◽  
Risk Categories ◽  
Food Safety Evaluation

ABSTRACT The objective of this study was to verify the characteristics of food safety inspections, considering risk categories and binary scores. A cross-sectional study was performed with 439 restaurants in 43 Brazilian cities. A food safety checklist with 177 items was applied to the food service establishments. These items were classified into four groups (R1 to R4) according to the main factors that can cause outbreaks involving food: R1, time and temperature aspects; R2, direct contamination; R3, water conditions and raw material; and R4, indirect contamination (i.e., structures and buildings). A score adjusted for 100 was calculated for the overall violation score and the violation score for each risk category. The average violation score (standard deviation) was 18.9% (16.0), with an amplitude of 0.0 to 76.7%. Restaurants with a low overall violation score (approximately 20%) presented a high number of violations from the R1 and R2 groups, representing the most risky violations. Practical solutions to minimize this evaluation bias were discussed. Food safety evaluation should use weighted scores and be risk-based. However, some precautions must be taken by researchers, health inspectors, and health surveillance departments to develop an adequate and reliable instrument.

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