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PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.

Tri Winarni Agustini, Fronthea Swastawati

DOI record not available

74

Abstract Views : 3421

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Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap

Vina Giovani, Nurheni Sri Palupi, Dian Herawati, Saraswati Saraswati

242-252

Abstract Views : 1057

Download :1339

10.6066/jtip.2023.34.2.242

Characterization of Myofibrillar Protein from Goldband Goat Fish (Upeneus moluccensis) and Bigeye Scad Fish (Selar crumenophthalmus)

Achmad Subagio, Wiwik Siti Windrati, Mukhammad Fauzi, Yuli Witono

DOI record not available

70

Abstract Views : 1051

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Preservation of Steamed Fish (Rastrelliger Sp) With Combine Method Using Sodium Acetate, Lactic Acid Bacteria Culture and Vacuum Packaging

Betty Sri Laksmi Jenie, . Nuratifa, . Suliantari

DOI record not available

Abstract Views : 747

EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process]

Yudhomenggolo Sastro Darmanto, Tri Winarni Agustini, Fronthea Swastawati

DOI record not available

36

Abstract Views : 3526

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FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Gl

. Mervina, Clara M. Kusharto, Sri Anna Marliyati

DOI record not available

9

Abstract Views : 10108

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Optimization of Rapid Solidification to Enrich Fish Oil from by-Product of Lemuru Canning Processing with w-3 batty Acids by Response Surface Method

Teti Estiasih, Fithri Choirun Nisa, Kgs Ahmadi, Umiatun .

DOI record not available

230

Abstract Views : 774

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THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE

Raden Tina Rosmalina, Wawan Kosasih, Sri Priatni

16-26

Abstract Views : 2060

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10.6066/jtip.2021.32.1.16

Characterization of Acid-Treated Carbon from Snapper (Lutjanidae) and Red Grouper (Epinephelus spp.) Bones Using HCl and H3PO4

Mia Juliana, Desak Ayu Sista Dewi

44-54

Abstract Views : 88

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10.6066/jtip.2026.37.1.44

HIDROLISIS ENZIMATIK MINYAK IKAN UNTUK PRODUKSI ASAM LEMAK OMEGA-3 MENGGUNAKAN LIPASE DARI Aspergillus niger [Enzymatic Hydrolysis of Fish Oil for Production of Omega-3 Fatty Acids Using Lipase Derived from Aspergillus niger]

Sapta - Raharja, Prayoga - Suryadarma, Teni - Oktavia

DOI record not available

64

Abstract Views : 3014

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Characteristics of Microcapsule of ?-3 Fatty Acids Enriched Oil from Lemuru Meal Processing

Teti Estiasih, Kgs Ahmadi, Fithri Choirun Nisa

DOI record not available

121

Abstract Views : 798

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Enzymatic Interesterification of Fish Oil with Lauric Acid for the Synthesis of Structured Lipid

Edy Subroto, Chusnul Hidayat, Supriyadi .

DOI record not available

105

Abstract Views : 1168

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KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA

Muhammad Irfan Febriansyah, Sukarno Sukarno, Dedi Fardiaz

64-74

Abstract Views : 1737

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10.6066/jtip.2019.30.1.64

HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of the Low Economic Value Fishes using Biduri’s Protease]

Yuli Witono, Iwan Taruna, Wiwik Siti Widrati, Amelia Ratna

140

Abstract Views : 2536

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10.6066/jtip.2014.25.2.140

Moisture Sorption Isotherm and Shelf Life Analysis of Dried Tongkol (Euthynnus affinis) from Aceh

Rita Hayati, Aminah Abdullah, Mohd Khan Ayob, Soewarno T Soekarto

DOI record not available

207

Abstract Views : 723

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Charateristic Changes of Shark and Stingray Surimi as Affected By Compositioning and Chill Storage of the Mince Fish

Joko Santoso, Ade Wiguna Nur Yasin, Santoso .

DOI record not available

57

Abstract Views : 1088

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Volatilomik Gelatin Ikan dan Babi dengan HS-SPME GC-MS untuk Autentikasi Halal

Fadiah Nur Hanifati, Feri Kusnandar, Noviyan Darmawan, Agy Wirabudi Pranata, Nancy Dewi Yuliana

55-66

Abstract Views : 126

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10.6066/jtip.2026.37.1.55

POTENSI ALERGI AKIBAT INFEKSI Anisakis typica PADA DAGING IKAN CAKALANG

Lady Cindy Soewarlan

200-207

Abstract Views : 1469

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10.6066/jtip.2016.27.2.200

IDENTIFIKASI Listeria spp. PADA PANGAN JAJANAN BERBASIS IKAN DI KOTA BOGOR

Elia Yuswita, Siti Nurjanah, Winiati P. Rahayu

10-16

Abstract Views : 1647

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10.6066/jtip.2016.27.1.10

effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus)

Achmad Subagio, Wiwik siti Windrati, Mukhamad Fauzi, Yuli Witono

DOI record not available

126

Abstract Views : 683

Download :2359

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