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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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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 : 3416
Download :16180
PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI
Rina Rismaya, Elvira Syamsir, Budi Nurtama
58-68
Abstract Views : 4935
Download :7205
10.6066/jtip.2018.29.1.58
SIFAT REOLOGI DAN STABILITAS FISIK MINUMAN EMULSI MINYAK SAWIT
Nurlita Dianingsih, Eko Hari Purnomo, Tien R. Muchtadi
165-174
Abstract Views : 3814
Download :21728
10.6066/jtip.2016.27.2.165
FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]
Eko Hari Purnomo, Azis B. Sitanggang, Denny S. Agustin, Purwiyatno Hariyadi, Stefani Hartono
165
Abstract Views : 2230
Download :2214
10.6066/jtip.2012.23.2.165
KARAKTERISTIK FISIKO-KIMIA TEPUNG UBI JALAR (Ipomoea batatas) VARIETAS SUKUH DENGAN VARIASI PROSES PENEPUNGAN [Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods]
Elvira Syamsir, Trifena Honestin
DOI record not available
90
Abstract Views : 3009
Download :3085
FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL
Erni Sofia Murtini, Nur Oktavia Suci Lestari
194-200
Abstract Views : 4000
Download :2836
10.6066/jtip.2017.28.2.194
DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM
Tina Nurkhoeriyati, Dionisius Yusuf, Ihsan Iswaldi, Abdi Christia, Vania Gisella
111-121
Abstract Views : 2708
Download :1532
10.6066/jtip.2017.28.2.111
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