Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan
Article Sidebar
Accepted
4 July 2024
Published
31 July 2024
Keywords:
-
blue economy, smoked fish, collaboration, SWOT, traditional smoking method
Abstract
Smoked fish is a fishery product that meets the nutritional needs of the population. The traditional smoking method leads to the production of H2S, which reduces the aroma and is carcinogenic. The liquid smoke technology offers a solution to the challenges associated with the application of traditional smoking methods. However, the use of the liquid smoke method remains limited in smoked fish businesses. This study aimed to evaluate and develop a downstream strategy for producing and distributing liquid smoke to facilitate its implementation by smoked fish businesses based on SWOT analysis. This study employed a quantitative descriptive methodology utilizing the strengths, weaknesses, opportunities, and threats (SWOT) analytical framework. The data were collected through interviews and questionnaires. The obtained data were subjected to weight calculations using the Expert Choice tool. The research findings indicate that the optimal approach for developing downstream liquid smoke products is to create a novel product in the form of liquid smoked fish. Liquid-smoked fish are immersed in or coated with liquid smoke to achieve an extended shelf life and smoky aroma, without traditional smoking methods. In addition, it establishes a strategic alliance between scholars, entrepreneurs, and the government. Strategic relationships can be established by developing a shared agenda focusing on fostering a sustainable blue economy. The blue economy refers to the use of hygienic, healthy, and non-carcinogenic fishing products such as smoked fish to promote sustainable economic growth and enhance community welfare.
References
Alexandrescu, M. B., & Milandru, M. (2018). Promotion as a form of communication of the marketing strategy. Land Forces Academy Review, 23(4), 268–274. https://doi.org/10.2478/raft-2018-0033
Choeriyah, S. S., & Noviaristanti, S. (2021). Model ekosistem inovasi Universitas (Studi Kasus Di Bandung Techno Park). Jurnal Aplikasi Bisnis Dan Manajemen, 7(2), 451–464. https://doi.org/10.17358/jabm.7.2.451
Darmawan, A. (2019). Meningkatkan peran inkubator bisnis sebagai katalis penciptaan wirausaha di Asia Pasifik: tinjauan ekonomi makro. Equity: Jurnal Ekonomi, 7(1), 1–12. https://doi.org/10.33019/equity.v7i1.24
Deddy, M. A., Adriyanto, A., Djoko Andreas, R. N., (2023). Strategi hilirisasi di Indonesia dalam menghadapi kebijakan larangan ekspor bijih nikel terhadap tingkat pengangguran dan cadangan devisa negara. Jurnal Ilmu Sosial dan Pendidikan (JISIP), 7(3), 2026–2032. https://doi.org/10.58258/jisip.v7i1.5137/http
Dotulong, V., Montolalu, L. A., & Damongilala, L. J. (2018). Teknologi pengolahan ikan cakalang asap untuk peningkatan mutu dan pendapatan pengolah. Media Teknologi Hasil Perikanan, 6(2), 32-36. https://doi.org/10.35800/mthp.6.2.2018.19522
Edward, E. (2018). Pengamatan kadar senyawa polisiklik aromatik hidrokarbon (Pah): (Benzo [A] Pyren, Benzo [A] Antrasen, Benzo [B] Fluoranten, Di-Benzo [A,H] Antrasen, Dan Benzo [G,H,I] Perylen) dalam air laut di Teluk Jakarta. Jurnal Kelautan: Indonesian Journal of Marine Science and Technology, 10(2), 113-128. https://doi.org/10.21107/jk.v10i2.2703
Ekwarso, H., Syahza, A., Nadhifah, E., & Kurniadi, R. (2022). Strategi hilirisasi dan komersialisasi hasil riset berbasis masyarakat di Universitas Riau. Jurnal Karya Abdi Masyarakat, 6(2), 277–290.
Erdiman, I. S., Wijayanti, R., & Kasim, A. (2022). Pengaruh penambahan konsentrasi asap cair pada perendaman ikan. Jurnal Pangan Dan Agroindustri, 10(3), 168-177.
Fadilah, A., Syahidah, A., Nur’azmi, Risqiana, A., Nurmaulida, A. S., Masfupah, D. D., & Arumsari, C. (2021). Pengembangan usaha mikro, kecil, dan menengah melalui fasilitasi pihak eksternal dan potensi internal. BERNAS: Jurnal Pengabdian Kepada Masyarakat, 2(4), 892–896. https://doi.org/10.31949/jb.v2i4.1525
Gurel, E., & Tat, M. (2017). Swot analysis: a theoretical review. The Journal of International Social Research, 10(51), 1–7. http://www.albayan.ae
Haryati, K. (2020). Pengujian kualitas mikrobiologi ikan ekor kuning asap dari pasar youtefa Papua. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 486-494. https://doi.org/10.17844/jphpi.v23i3.32434
Ilhamdy, A. F., Marasabessy, I., Putri, R. M. S., Viruly, L., Oktavia, Y., Sari, E. Y., Jumsurizal, J., Tetty, T., & Pratama, G. (2022). Karakteristik produk tradisional ikan tongkol asap dari Kabupaten Natuna, Kabupaten Bintan dan Kota Tanjungpinang, Provinsi Kepulauan Riau. Jurnal Sumberdaya Akuatik Indopasifik, 6(4), 275–286. https://doi.org/10.46252/jsai-fpik-unipa.2022.vol.6.no.4.200
Justina, O., Efeziomor, Chiedu, P., & Jacob, O. (2023). The role of promotion and advertising in entrepreneurship sustainability. International Journal of Social Science Humanity & Management Research, 2(03), 195–200. https://doi.org/10.58806/ijsshmr.2023.v2i3n07
Leiwakabessy, J., & Wenno, M. R. (2019). Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 520-525. https://doi.org/10.17844/jphpi.v22i3.29080
Mashuri, M., & Nurjannah, D. (2020). Analisis SWOT sebagai strategi meningkatkan daya saing. JPS (Jurnal Perbankan Syariah), 1(1), 97–112. https://doi.org/10.46367/jps.v1i1.205
Nainggolan, H. L., Tampubolon, J., & Ginting, A. (2019). Pengembangan sektor perikanan menuju hilirisasi industri. Jurnal Saintek Perikanan, 15(2), 139–148.
Rakhmayeni, D. A., Yuniarti, T., Sukarno, & Prayudi, A. (2024). Karakteristik ikan tandipang (Dussumeiria acuta) asap. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 112-123. http://dx.doi.org/10.17844/jphpi.v27i2.43821
Rangkuti, F. 2013. Analisis SWOT Teknik Membedah Kasus Bisnis. PT Gramedia Pustaka Utama.
Sari, Y. N., Wirasatriya, A., Kunarso, K., Rochaddi, B., & Handoyo, G. (2020). Variabilitas Arus Permukaan Di Perairan Samudra Hindia Selatan Jawa. Indonesian Journal of Oceanography, 2(1), 1–7. https://doi.org/10.14710/ijoce.v2i1.6785
Shoimah, H., Purnaweni, H., & Yulianto, B. (2013). Pengelolaan lingkungan di sentra pengasapan ikan Desa Wonosari Kecamatan Bonnag Kabupaten Demak. Prosiding Seminar Nasional Pengelolaan Sumberdaya Alam Dan Lingkungan, 2013, 564–570.
Siegel, R. A., Hansen, S. O., & Pellas, L. (1995). Accelerating the commercialization of technology through co-operation”. industrial management and data system, 95(1), 18-26.
Suroso, E., Utomo, T. P., Hidayati, S., & Nuraini, A. (2018). Pengasapan ikan kembung menggunakan asap cair dari kayu karet hasil redestilasi. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 42-53. https://doi.org/10.17844/jphpi.v21i1.21261
Suryandari, B. D., & Widyastuti, N. (2015). Hubungan asupan potein dengan obesitas pada remaja. Journal of Nutrition College, 4(4), 492–498. https://doi.org/10.14710/jnc.v4i4.10153
Swastawati, F., Boesono, H., & Wijayanto, D. (2019). Pengasapan Ikan Bandeng Tanpa Duri Menggunakan Asap Cair (Issue December). Intimedia.
Swastawati, F., Boesono, H., & Wijayanto, D. (2019). Pengasapan Ikan Bandeng Tanpa Duri Menggunakan Asap Cair (Issue December). Intimedia.
Swastawati, F., Wijayanti, I., Suminto, S., & Prasetyo, D. Y. B. (2018). Profil nutrisi dan kualitas galantin bandeng dengan penambahan jenis dan konsentrasi asap cair yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 433–442.
Widodo, S. B., Adlie, T. A., Syntia, R., Harmin, A., & Amir, F. (2023). Penerapan produk olahan ikan nila Desa Uteun Dama Kecamatan Peureulak. Jurnal Masyarakat Berdikari Dan Berkarya (Mardika), 1(1), 63–70. https://doi.org/10.55377/mardika.v1i1.8195
Choeriyah, S. S., & Noviaristanti, S. (2021). Model ekosistem inovasi Universitas (Studi Kasus Di Bandung Techno Park). Jurnal Aplikasi Bisnis Dan Manajemen, 7(2), 451–464. https://doi.org/10.17358/jabm.7.2.451
Darmawan, A. (2019). Meningkatkan peran inkubator bisnis sebagai katalis penciptaan wirausaha di Asia Pasifik: tinjauan ekonomi makro. Equity: Jurnal Ekonomi, 7(1), 1–12. https://doi.org/10.33019/equity.v7i1.24
Deddy, M. A., Adriyanto, A., Djoko Andreas, R. N., (2023). Strategi hilirisasi di Indonesia dalam menghadapi kebijakan larangan ekspor bijih nikel terhadap tingkat pengangguran dan cadangan devisa negara. Jurnal Ilmu Sosial dan Pendidikan (JISIP), 7(3), 2026–2032. https://doi.org/10.58258/jisip.v7i1.5137/http
Dotulong, V., Montolalu, L. A., & Damongilala, L. J. (2018). Teknologi pengolahan ikan cakalang asap untuk peningkatan mutu dan pendapatan pengolah. Media Teknologi Hasil Perikanan, 6(2), 32-36. https://doi.org/10.35800/mthp.6.2.2018.19522
Edward, E. (2018). Pengamatan kadar senyawa polisiklik aromatik hidrokarbon (Pah): (Benzo [A] Pyren, Benzo [A] Antrasen, Benzo [B] Fluoranten, Di-Benzo [A,H] Antrasen, Dan Benzo [G,H,I] Perylen) dalam air laut di Teluk Jakarta. Jurnal Kelautan: Indonesian Journal of Marine Science and Technology, 10(2), 113-128. https://doi.org/10.21107/jk.v10i2.2703
Ekwarso, H., Syahza, A., Nadhifah, E., & Kurniadi, R. (2022). Strategi hilirisasi dan komersialisasi hasil riset berbasis masyarakat di Universitas Riau. Jurnal Karya Abdi Masyarakat, 6(2), 277–290.
Erdiman, I. S., Wijayanti, R., & Kasim, A. (2022). Pengaruh penambahan konsentrasi asap cair pada perendaman ikan. Jurnal Pangan Dan Agroindustri, 10(3), 168-177.
Fadilah, A., Syahidah, A., Nur’azmi, Risqiana, A., Nurmaulida, A. S., Masfupah, D. D., & Arumsari, C. (2021). Pengembangan usaha mikro, kecil, dan menengah melalui fasilitasi pihak eksternal dan potensi internal. BERNAS: Jurnal Pengabdian Kepada Masyarakat, 2(4), 892–896. https://doi.org/10.31949/jb.v2i4.1525
Gurel, E., & Tat, M. (2017). Swot analysis: a theoretical review. The Journal of International Social Research, 10(51), 1–7. http://www.albayan.ae
Haryati, K. (2020). Pengujian kualitas mikrobiologi ikan ekor kuning asap dari pasar youtefa Papua. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 486-494. https://doi.org/10.17844/jphpi.v23i3.32434
Ilhamdy, A. F., Marasabessy, I., Putri, R. M. S., Viruly, L., Oktavia, Y., Sari, E. Y., Jumsurizal, J., Tetty, T., & Pratama, G. (2022). Karakteristik produk tradisional ikan tongkol asap dari Kabupaten Natuna, Kabupaten Bintan dan Kota Tanjungpinang, Provinsi Kepulauan Riau. Jurnal Sumberdaya Akuatik Indopasifik, 6(4), 275–286. https://doi.org/10.46252/jsai-fpik-unipa.2022.vol.6.no.4.200
Justina, O., Efeziomor, Chiedu, P., & Jacob, O. (2023). The role of promotion and advertising in entrepreneurship sustainability. International Journal of Social Science Humanity & Management Research, 2(03), 195–200. https://doi.org/10.58806/ijsshmr.2023.v2i3n07
Leiwakabessy, J., & Wenno, M. R. (2019). Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 520-525. https://doi.org/10.17844/jphpi.v22i3.29080
Mashuri, M., & Nurjannah, D. (2020). Analisis SWOT sebagai strategi meningkatkan daya saing. JPS (Jurnal Perbankan Syariah), 1(1), 97–112. https://doi.org/10.46367/jps.v1i1.205
Nainggolan, H. L., Tampubolon, J., & Ginting, A. (2019). Pengembangan sektor perikanan menuju hilirisasi industri. Jurnal Saintek Perikanan, 15(2), 139–148.
Rakhmayeni, D. A., Yuniarti, T., Sukarno, & Prayudi, A. (2024). Karakteristik ikan tandipang (Dussumeiria acuta) asap. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 112-123. http://dx.doi.org/10.17844/jphpi.v27i2.43821
Rangkuti, F. 2013. Analisis SWOT Teknik Membedah Kasus Bisnis. PT Gramedia Pustaka Utama.
Sari, Y. N., Wirasatriya, A., Kunarso, K., Rochaddi, B., & Handoyo, G. (2020). Variabilitas Arus Permukaan Di Perairan Samudra Hindia Selatan Jawa. Indonesian Journal of Oceanography, 2(1), 1–7. https://doi.org/10.14710/ijoce.v2i1.6785
Shoimah, H., Purnaweni, H., & Yulianto, B. (2013). Pengelolaan lingkungan di sentra pengasapan ikan Desa Wonosari Kecamatan Bonnag Kabupaten Demak. Prosiding Seminar Nasional Pengelolaan Sumberdaya Alam Dan Lingkungan, 2013, 564–570.
Siegel, R. A., Hansen, S. O., & Pellas, L. (1995). Accelerating the commercialization of technology through co-operation”. industrial management and data system, 95(1), 18-26.
Suroso, E., Utomo, T. P., Hidayati, S., & Nuraini, A. (2018). Pengasapan ikan kembung menggunakan asap cair dari kayu karet hasil redestilasi. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 42-53. https://doi.org/10.17844/jphpi.v21i1.21261
Suryandari, B. D., & Widyastuti, N. (2015). Hubungan asupan potein dengan obesitas pada remaja. Journal of Nutrition College, 4(4), 492–498. https://doi.org/10.14710/jnc.v4i4.10153
Swastawati, F., Boesono, H., & Wijayanto, D. (2019). Pengasapan Ikan Bandeng Tanpa Duri Menggunakan Asap Cair (Issue December). Intimedia.
Swastawati, F., Boesono, H., & Wijayanto, D. (2019). Pengasapan Ikan Bandeng Tanpa Duri Menggunakan Asap Cair (Issue December). Intimedia.
Swastawati, F., Wijayanti, I., Suminto, S., & Prasetyo, D. Y. B. (2018). Profil nutrisi dan kualitas galantin bandeng dengan penambahan jenis dan konsentrasi asap cair yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 433–442.
Widodo, S. B., Adlie, T. A., Syntia, R., Harmin, A., & Amir, F. (2023). Penerapan produk olahan ikan nila Desa Uteun Dama Kecamatan Peureulak. Jurnal Masyarakat Berdikari Dan Berkarya (Mardika), 1(1), 63–70. https://doi.org/10.55377/mardika.v1i1.8195
Authors
Budiati L., Swastawati F., Syakur A., Suharto S., Hasthi S., & Anggo A. D. (2024). Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products: Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(8), 671-683. https://doi.org/10.17844/jphpi.v27i8.53690
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
