Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta
Devi Yuni Susanti(1*), Prihati Sih Nugraheni(2), Anang Hermawan(3)
(1) Fakultas Teknologi Pertanian Universitas Gadjah Mada
(2) Fakultas Pertanian Universitas Gadjah Mada
(3) Fakultas Psikologi dan Sosial Budaya, Universitas Islam Indonesia
(*) Corresponding Author
Abstract
Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.
Keywords
Full Text:
PDFReferences
Afrianto E dan E. Liviawati. 1989. Pengawetan dan Pengolahan Ikan. Yogyakarta: Penerbit Kanisius
Anonim. 2002. Pemasaran Ikan Laut di Kalsel Belum Efsien Suara Pembaruan, 3 Oktober 2002
Anonim. 2009. SNI 2721.1:2009 tentang ikan asin kering. BSN
Angga Riansyah, Agus Supriadi*, Rodiana Nopianti. 2013.Pengaruh Perbedaan Suhu dan Waktu Pengeringan terhadapKarakteristik Ikan Asin Sepat Siam (Trichogaster pectoralis) Dengan Menggunakan Oven. Fishtech Volume II Nomer 1. 2013
Baker, 1997. Industrial Drying of Food. Blackie Academic and Professional. Chapman & Hall. London
Chrytiri, S., Paleologos, E., Savaidis, I., and Kontominas, M.G. 2004. Relation of Biogenic Amines with Microbial and Sensory Changes of Whole and Filleted12Freshwater Rainbow Trout (Onchorinchus mykiss) Stored on Ice. Jounal of FoodProtection. Vol 67. No. 5. 960-965.
Djarijah, A.B. 1995. Ikan Asin. Penerbit Kanisius, Yogyakarta ISBN 979-497-496-X. 56 hlm.
Earle, R.L, 1989, Unit Operations in Food Processing, Pergamon Press, USA.
Eddy Pumomo, 2002. Penyamakan Kulit lluln Pari. Yogyakarta: Penerbit Kanisius
Fahrudin. 2007. Formalin dan Bahayanya bagi Kesehatan. http://www.tribuntimur. com. [27 Oktober 2008].
Heruwati, E.S. 2002. Pengolahan Ikan secara Tradisional : Prospek dan PeluangPengembangan, Jurnal Litbang Pertanian 21 (3) : 92-99.
Kamarudin Abdullah. 2003.Fish Drying Using Solar Energy, Lectures and Workshop Exercises on Drying of Agricultural and Marine Products. Asean SCNCER, pp. 159-183
Thaib, Gumbira Said, Sutedja Wiraatmaja, 1988. Operasi pengeringan pada pengolahan hasil pertanian. PT. Mediatama Sarana Perkasa. Jakarta
Tri Margono, Detty Suryati, Sri Hartinah, 1993, Buku Panduan Teknologi Pangan.Pusat Informasi Wanita dalam Pembangunan PDII-LIPI bekerjasama dengan Swiss Cevelopment Cooperation
Wibisono Wiyono. 2005. Peran dan Strategi Koperasi Perikanan Dalam Menghadapi Tantangan Pengembangan PP dan PPI di Indonesia Terutama di Pulau Jawa. Makalah dalam Semiloka Internasional Tentang Revitalisasi Dinamis Pelabuhan Perikanan dan Perikanan Tangkap di Pulau Jawa Dalam Pembangunan Perikanan Indonesia. Bogor Rickenbacker. 2006. Spoilage of Fish. http://Spoilage/of/fsh.htm. Accessed 2/3/2006.
Sri Sedjati. 2006. Pengaruh Konsentrasi Khitosan Terhadap Mutu Ikan Teri ( Stolephorus heterolobus ) Asin Kering Selama Penyimpanan Suhu Kamar. Tesis . Program Pasca Sarjana. Universitas Diponegoro. Semarang.
DOI: https://doi.org/10.22146/jpkm.16958
Article Metrics
Abstract views : 2901 | views : 6025Refbacks
- There are currently no refbacks.
Copyright (c) 2016 Indonesian Journal of Community Engagement
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement)