Teknologi Pangan Produk Perikanan : Fermentasi Terasi

Authors

  • Siti Ropikoh Mindo Education, Indonesia
  • Moch Iqbal Sufyan Biologi, Fakultas MIPA, Universitas Jenderal Soedirman
  • Helmi Haris Magister Teknologi Pangan, Universitas Djuanda

DOI:

https://doi.org/10.30997/jiph.v4i2.9903

Keywords:

shrimp paste, marine product, terasi

Abstract

The large number of fishery commodities spread across Indonesia has great potential for the development of fish-based food products in the future. Not all fishery and marine products are used optimally even though their availability is very large in nature, for example, rebon shrimp and small fish. The weakness of fresh commodities such as fisheries requires processing so that they can be consumed in the long term because fish is a perishable food. The process of processing rebon shrimp and fish with the help of the fermentation process into shrimp paste products, so as to extend the shelf life. The purpose of this review journal is to find out the differences between shrimp and fish paste and how consumers like them to give advice to businesses or coastal communities about the potential for developing shrimp paste. The method used is Randomized Block Design to determine the quality and determinants of nutritional content and also the results of processing shrimp paste products.

References

Andriyanti, R. Analisis strategi pengembangan bisnis UMKM Warteg sekitar kampus IBI Kosgoro 1957 Jakarta. (2021). Mediastima. 27(1), 82-95.

Endang, S., Jumiono, A., & Akil, S. (2020). Identifikasi Titik Kritis Kehalalan Gelatin. Jurnal Ilmiah Pangan Halal, 2(1), 17-22.

Firdaus, M., Intyas, C. A., & Yahya. (2021). Peningkatan Kapasitas Produksi Terasi Rebon di Desa Ketapang, Kotamadya Probolinggo. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat, 6(3), 285-290.

Handayani, B. R., Zainuri, Ariyana, M. D., Rahayu, T. I., Amaro, M., & Ulfa, L. R. (2022). Quality Profiles of the Traditional Shrimp Paste of Lombok. International Conference on Bioscience and Biotechnology.

Hendri, R., Yulinda, E., & Yolandika, C. (2022). Halal Practices on the Shrimp Paste Processing Industries for Business Development in Rokan Hilir, Riau Indonesia. International Journal of Halal Research, 4(1), 14-18.

Hudori, M. (2018). Analisis Pengaruh Variasi Ukuran Produk TerhadapCycle TimeMenggunakan Rancangan Percobaan. Industrial Engineering Journal, 7(2), 58-63.

Idiar, Rollastin, B., Pratama, M. S., & Erwansyah. (2022). Penerapan Teknologi Pengolahan Terasi Udang Bagi Usaha Kecil Menengah Di Kabupaten Bangka Selatan. Jurnal Pengabdian Kepada Masyarakat, 2(2), 88-94.

Jumiono, A., Widowati, S., Fitrilia, T., Kaniawatii, R., & Indriyani, D. P. (2022, May). Dietetic Food Products Based on Pumpkin Flour (Curcuma Moschata). In IOP Conference Series: Earth and Environmental Science (Vol. 1024, No. 1, p. 012046). IOP Publishing.

Karim, F. A., Swastawati, F., & Anggo, A. D. (2014). Pengaruh Perbedaan Bahan Baku Terhadap Kandungan Asam Glutamat Pada Terasi. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 51-58.

Sunaryo, E. S., Mardiah, & Rahmawati, S. I. (2020). Review article: the importance of Halal Validation of ingredients as critical parameter during Halal Audits. Jurnal Pangan Halal, (1), 53-60

Ma'ruf, M., Sukarti, K., Purnamasari, E., & Sulistianto, E. (2022). Application cleaner production options on fermented shrimp processing industry in household scale in Selangan Laut, Bontang Waters. Jurnal Ilmu Perikanan Tropis Nusantar, 1(1), 84-93.

Miati, N. R. S. (2019). Penerapan Bioteknologi dalam Organisme Modifikasi dengan Transgenik.

Sajriawati. (2022). Proses Pengolahan Terasi Udang Rebon Skala Rumah Tangga di Pesisir Pantai Lampu Satu Kabupaten Merauke. Nekton Journal, 2(1), 35-42.

Stefanny, & Pamungkaningtyas, F. H. (2022). Shrimp paste: different processing and microbial composition across Southeast Asia. International Conference on Eco Engineering Development.

Sumardianto, Wijayanti, I., & Swastawati, F. (2019). Karakteristik Fisikokimia Dan Mikrobiologi Terasi Udang Rebon Dengan Variasi Konsentrasi Gula Merah. JPHPI, 22(2), 287-298.

Wahdayani, E., Fadilah, R., & Lahming, P. D. (2017). Pengaruh Lama Fermentasi dan Perbedaan Suhu Pengeringan Terhadap Mutu Terasi Bubuk Udang Rebon (Acetes Sp.). Jurnal Pendidikan Teknologi Pertanian, 1-10.

Downloads

Published

2022-10-03

How to Cite

Ropikoh, S., Sufyan, M. I., & Haris, H. (2022). Teknologi Pangan Produk Perikanan : Fermentasi Terasi . Jurnal Ilmiah Pangan Halal, 4(2), 47–50. https://doi.org/10.30997/jiph.v4i2.9903
Abstract viewed = 282 times