COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

scholarly journals Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

2021 ◽  
Author(s):  
Kyeongmin Lee ◽  
Kento Koyama ◽  
Kiyoshi Kawai ◽  
Shigenobu Koseki
Keyword(s):  
Glass Transition ◽  
Food Processing ◽  
Drying Methods ◽  
Bacterial Cells ◽  
Cronobacter Sakazakii ◽  
Drying Method ◽  
Content Type ◽  
Long Time ◽  
Operational Factor ◽  
Dry Food

The mechanical glass transition temperature ( T g ) of dried Cronobacter sakazakii cells varied depending on differences in drying methods and water activity (a w ) levels. Because the T g of the dried bacterial cells varied depending on the drying method and a w , the T g will play an important role as an operational factor in the optimization of dry food processing for controlling microbial contamination in the future.

scholarly journals Food Security Analysis of Smallscale Fishermen in Karanggongso, Trenggalek Regency

2019 ◽  
Vol 006 (02) ◽  
pp. 183-193
Author(s):  
Candra Adi Intyas ◽  
◽  
Agus Tjahjono ◽  
Keyword(s):  
Food Security ◽  
Dietary Pattern ◽  
Sampling Method ◽  
Security Analysis ◽  
Small Scale ◽  
Cluster Sampling ◽  
Fish Processing ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Multi Stage

Sea resources that open access are causing competitive competition among fishermen. This mainly affects 87.5% of small-scale fishermen in Indonesia who are commonly in poverty. The problems faced are the marketing and production institutions that have not been optimal also the mindset of fishermen who are still subsistence. One way that small-scale fishermen try to increase their income is processing fresh fish to become smoked fish (traditional methode). The purpose of this study was to analyze the level of food security of small-scale fishermen household who also do smoked fish processing activities (NKPA) compared to small-scale fishermen household who did not undertake smoked fish processing (NKNPA). The sampling method uses multi stage cluster sampling. Data analysis used an analysis of food security using the Desirable Dietary Pattern. From the results of the study on the quantity aspect, overall AKE and AKP values in NKPA were 100.71% (good category) and 119.35% (the conditions were very food-resistant) while the NKNPA were 82.58% (moderate category) and 101.50 % (the conditions were very food-resistant). In terms of quality, the calculation of Desirable Dietary Pattern consumption from NKPA had a score of 88.49 and NKNPA of 71.77 which means that the conditions are quite ideal.

scholarly journals Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives.

2020 ◽  
Vol 6 (2) ◽  
pp. 129-138
Author(s):  
Aymard Constantin Allagbé ◽  
René Gnimabou Degnon ◽  
Christian Tétédé Rodrigue Konfo ◽  
Brice Kpatinvoh ◽  
Baba-Moussa Farid
Keyword(s):  
Essential Oils ◽  
Fish Processing ◽  
Dried Fish ◽  
Natural Preservatives

scholarly journals Food System Digitalization as a Means to Promote Food and Nutrition Security in the Barents Region

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 168 ◽  
Author(s):  
Dele Raheem ◽  
Maxim Shishaev ◽  
Vladimir Dikovitsky
Keyword(s):  
Digital Technology ◽  
Food Processing ◽  
Food System ◽  
Traditional Food ◽  
Local Food System ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Cross Border ◽  
Barents Region ◽  
Food And Nutrition

The consumption of food and its safety are important for human security. In this paper, we reviewed the literature on future possibilities for transforming the food system through digital solutions in the Barents region. Such digital solutions will make food business operators more efficient, sustainable, and transparent. Developing cross-border infrastructures for digitalization in the region will break the isolation of the local food system, thus simplifying the availability of processed, novel and safe traditional food products. It is necessary for food growers and processors to respond to the trends driven by consumers’ demand while ensuring their safety. Our review highlights the opportunities provided by digital technology to ensure safety and help food business operators predict consumer trends in the future. In addition, digitalization can create conditions that are necessary for the diversification of organizational schemes and the effective monitoring of food processing operations that will help to promote food and nutrition security in the Barents region.

A Theory of Secondary Qualities

Philosophy ◽  
1980 ◽  
Vol 55 (214) ◽  
pp. 437-453 ◽  
Author(s):  
Eugene Valberg
Keyword(s):  
Secondary Qualities ◽  
Long Time ◽  
Taste And Smell

One idea that has been around for a long time is that ‘secondary’ qualities—colour, sound, temperature, taste and smell—are not really ‘in objects’ but only ‘in our minds’. If, however, one tries, without assuming any philosophical concepts, to argue for this view, he is likely to find it more difficult than he might have thought.

scholarly journals Pemberdayaan Masyarakat Desa dengan Usaha Kuliner Tradisional pada Kelompok Boga Ganesha Kabupaten Buleleng

2017 ◽  
pp. 387
Author(s):  
MADE SUDANA ◽  
I GEDE SETIAWAN ADI PUTRA ◽  
NYOMAN PARINING
Keyword(s):  
Food Processing ◽  
Fast Food ◽  
Community Empowerment ◽  
Traditional Food ◽  
Traditional Foods ◽  
Village Community ◽  
The People ◽  
The Family ◽  
The Village

The Village Community Empowerment With Traditional Culinary Business in the Group of Boga Ganesha Buleleng The development of fast food must be balanced with the consumption of traditional foods because fast food is allegedly to be a risk factor for the emergence of various diseases. This study aimed to analyze the behavior of IbIKK group of Boga Ganesha. The choice of location of the research was determined purposively with the consideration that the Boga Ganesha is one of the groups to empower the people with the traditional culinary efforts. The method used in collecting the data in this study was interviews with questionnaire instruments. Based on the research results, the potential of the IbIKK of Boga Ganesha is a kosher, hygienic and healthy traditional food processing. Behavior that was demonstrated by the members can be classified into an excellent category (4,6). The achievement of the implementation of the empowerment program that is included in the category of successful (4,2). Empowerment of program aimed to improve the quality of human resources. In this regard, members of the group should implement their skills so that they can open up business opportunities in order to improve the economy of the family. To support this, the facilitator should use the appropriate method so that all participants can obtain information equally.

scholarly journals PENGEMBANGAN KULINER LOKAL SEBAGAI DAYA TARIK WISATA DI DILI, TIMOR LESTE

2016 ◽  
Author(s):  
Elizabeth Barreto Araujo
Keyword(s):  
Food Processing ◽  
Tourism Industry ◽  
Traditional Food ◽  
Resource Quality ◽  
Culinary Tourism ◽  
Timor Leste ◽  
Swot Matrix ◽  
The Government ◽  
Restaurant Owners

The development of tourism industry can provide opportunities for tourism products including culinary in Dili, Timor-Leste. This article aims to identify types of traditional foods, measure the perception of tourists on traditional food and formulate program to develop traditional food as culinary tourism. Data collection for this article used direct field observation, interviews and documentation study, while data analysis used SWOT matrix. The results of this article revealed that in Dili there were several types of traditional food such as Saboko, Tukir, Kulu tunu or Kulu Gisa could be developed as culinary tourism. In regard to tourist perception on traditional food processing while good on quality of traditional food, food cleanliness and quality of restaurant service. Several programs conducted by the government to develop traditional food are human resource quality improvement, creating market for traditional food, identification of potential local products in each district and assessment of traditional foods.The restaurant owners also develop several programs such as menu adjustment, creativity in traditional food processing, and promotion.

scholarly journals ANALISA KINERJA SISTEM HEATING DEHUMIDIFIER MENGGUNAKAN AC SPLIT UNTUK PENGERINGAN IKAN

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Yudhy Kurniawan ◽  
Ruslani Ruslani ◽  
Fadil Akbar Anggriawan
Keyword(s):  
Air Conditioning ◽  
Waste Heat ◽  
Electric Heater ◽  
Fish Production ◽  
Fish Processing ◽  
Natural Conditions ◽  
Dried Fish ◽  
Drying Chamber ◽  
Potential Area

One of great potential area in the fisheries sector in West Java province is Indramayu District. Percentage of fisheries production which accounts for 60% of the needs of the fishery. Indramayu community, especially the northern coastal areas of Indramayu district of livelihood relies heavily on the this sector. During this process the dried fish production still relies on the natural conditions of the solar thermal. So that when the rainy season the fishermen feel a loss, because of natural heating hampered and finally ignored orders from customers due to the  and declining fish quality, so prices soaring sales doubled. Hence, the need for attention to improving the quality of production of dry fish processing, is one of the way by utilizing the split Air Conditioning (AC) as a heating dehumidifier for drying fish. This equipment is modified by utilizing the waste heat from the condenser as reheat is then added to the electric heater is controlled according to the needs drying, and after that it was blown with using  fan/blower to the drying chamber containing the fish on the shelves are arranged. The results obtained can be analyzed on the performance, drying temperature and relative humidity (RH) or water content is as expected.

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