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

Lilin Budiati; Fronthea  Swastawati; Abdul Syakur; Slamet Suharto; Saputra Hasthi; Apri Dwi  Anggo

doi:10.17844/jphpi.v27i8.53690

Authors

Lilin Budiati 1Departemen Perencanaan Tata Ruang dan Pertanahan, Sekolah Vokasi, Universitas Diponegoro
Fronthea Swastawati Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
Abdul Syakur Program Studi Teknik Elektro, Fakultas Teknik, Universitas Diponegoro
Slamet Suharto Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
Saputra Hasthi Program Studi Magister Ilmu Lingkungan, Sekolah Pascasarjana, Universitas Diponegoro
Apri Dwi Anggo Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

DOI:

https://doi.org/10.17844/jphpi.v27i8.53690

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.

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