Search

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 : 3409

Download :16166

SIFAT HIPOGLISEMIK PAKAN TINGGI PROTEIN KEDELAI PADA MODEL DIABEIK INDUKSI ALLOXAN [Hypoglicemic Property of a High-Protein Soybean Based Feed in Model alloxan Induced Diabetic]

C. Retnaningsih, Zuheid Noor, Y. Marsono

DOI record not available

141

Abstract Views : 725

Download :481

PENERAPAN TEKNIK PENYUSUNAN MENI DI RESTORAN BENGAWAN SOLO HOTEL SAHID JAYA, JAKARTA [The Aplication of Menu Engineering at Bengawan Solo Restaurant, Sahid Jaya Hotel Jakarta]

Musa Hubies, Sindi Astu Banuhapsari

DOI record not available

133

Abstract Views : 1391

Download :794

KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by protease]

Achmad Subagio, Siti Hartanti, Wiwik Siti Windrati, . Unus, Mukhammad Fauzi, Bambang Herry

DOI record not available

204

Abstract Views : 1683

Download :1989

EKSTRAK JAHE (Zingiber officinale Roscoe) PENGHAMBAT OKSIDASI LDL [Ginger (Zingiber officinale Roscoe) Extracts Inhibits LDL Oxidation]

Aisyah Tri Septiana, Fransiska R Zakaria, Sulistiyani ,

DOI record not available

70

Abstract Views : 1062

KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liqu

M. Supli Effendi

DOI record not available

125

Abstract Views : 7591

Download :6910

STUDI PENDAHULUAN ENZIM KITINASE EXTRASELULER YANG DIHASILKAN OLEH ISOLAT BAKTERI ASAL MANADO 1) [Preliminary Study of Extracellular Chitinase Produced by Bacteria Isolated from Manado]

E. Y. Purwani, A. Toharisman, E. Chasanah, J. F. Laksmi, V. Welan, M. T. Suhartono, T....

DOI record not available

111

Abstract Views : 1288

Download :1438

IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI - DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit (Syzygium cumini) by High Performance Liquid Chromatography - Diode Array Detecti

Puspita Sari, Christofora Hanny Wijaya, Dondin Sajuthi, Unang Supratman

DOI record not available

102

Abstract Views : 2993

Download :3545

KANDUNGAN ANTOSIANIN DAN ANTOSIANIDIN DARI JANTUNG PISANG KLUTUK (Musa brachycarpa Back ) DAN PISANG AMBON (Musa acuminata Colla) [Anthocyanin Content and Identification of Anthocyanidin of Banana Bract Klutuk variety (Musa brachycarpa Back) and Ambo

Lydia Ninan Lestario, Dhanu Lukito, Kris Herawan Timotius

DOI record not available

143

Abstract Views : 3793

Download :4198

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 : 59

Download :29

10.6066/jtip.2026.37.1.44

Studies On The Effect Of Drying Modes On Quality Of Dehydrated Cabbage

Sakhale, B. K, Pawar, V. N

DOI record not available

55

Abstract Views : 1078

Download :1403

Volatile Compound Profiles of Indonesia's 'Cilembu' Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage

Rizki Maryam Astuti, Anton Apriyantono, Laras Cempaka, Malikah Adilah

75-83

Abstract Views : 459

Download :381

10.6066/jtip.2025.36.1.75

STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS

Mirza Rizqi Zulkarnain, Glorya Pricillia, Yasmina Okinurshabani

72-82

Abstract Views : 3363

Download :3151

10.6066/jtip.2021.32.1.72

PENGARUH PERENDAMAN DAGING PRA KYURING DALAM JUS DAUN SIRIH TERHADAP KETENGIKAN DAN SIFAT ORGANOLEPTIK DENDENG SAPI SELAMA PENYIMPANAN [The Effect of Soaking of Beef in Betle (Piper betle L) Leaf Juice Prior to Curing on Rancidity and Sensory Charact

Anang Mohamad Legowo, Soepardie ,, Rita Miranda, Indira Susi Nur Anisa, Yuli Rohidayah

DOI record not available

64

Abstract Views : 2746

Download :2671

AKTIVITAS STIMULASI KOMPONEN BIOAKTIF RIMPANG JAHE (Zingiber officinale Roscoe) PADA SEL LIMFOSIT B MANUSIA SECARA IN VITRO [Effects of Bioactive Compounds of Ginger (Zingiber officinale Roscoe) Root on B Cell Lymphocyte Function using In Vitro System

. Tejasari, Fransiska R Zakaria, Dondin Sajuthi

DOI record not available

47

Abstract Views : 1579

Download :3017

DESAIN PROTOTIPE SISTEM PERENCANAAN KRISIS STRATEGI PENANGANAN PENCEMARAN PRODUK MINUMAN KONSENTRAT SARI BUAH [Design of Emergency Planning System Prototipe to Contamination Handling Strategy of Fruit Juice Concentrate Product]

Erna Rusliana, Marimin .

DOI record not available

25

Abstract Views : 851

Download :962

PENDUGAAN UMUR SIMPAN KACANG TANAH BERLEMAK RENDAH DENGAN MODEL ARRHENIUS DAN SORSPI ISOTHERMIS [Shelf Life Prediction of Partially Defatted Peanuts Using Arrhenius and Sorption Isotherm Models]

Adil Basuki Ahza, Puguh Setiawan, Muhammad Arpah

DOI record not available

Abstract Views : 992

PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]

Posman Sibuea

DOI record not available

108

Abstract Views : 1920

Download :2046

PENGEMBANGAN AROMA DAN CITA RASA BAKSO DENGAN MENGGUNAKAN FLAVOR [Development of Aroma and Taste of Meat Ball Using Flavor]

Joko Hermianto, . Aulia

DOI record not available

102

Abstract Views : 1918

Download :1797

EKSTRAKSI DAN STABILITAS ZAT PEWARNA ALAM DARI KATUL BERAS KETAN HITAM (Oryza sativa glutinosa) EXTRACTION AND STABILITY OF NATURAL COLORANT FROM RED GLUTINOUS RICE BRAN (Oryza sativa glutinosa)

Tirza Hanum

DOI record not available

17

Abstract Views : 1552

	All	Since 2021
Citations	6725	3549
h-index	36	24
i10-index	199	116

Search Results