UNIVERSITAS AIRLANGGA



Detail Article

Jurnal Ilmiah Perikanan & Kelautan

ISSN 2085-5842

Vol. 7 / No. 1 / Published : 2015-04

Order : 1, and page :1 - 6

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Original Article :

Technology application of liquid smoke in processing and preservation of fishery products in the mandangin island

Author :

  1. Sapto Andriyono*1
  2. Wahju Thajaningsih*2
  3. Agustono*3
  4. Endang Dewi Masithah*4
  5. Kustiawan Tri Pursetyo*5
  6. Annur Ahadi Abdillah*6
  7. Heru Pramono*7
  1. Dosen Fakultas Perairan dan Kelautan
  2. Dosen Fakultas Perairan dan Kelautan
  3. Dosen Fakultas Perairan dan Kelautan
  4. Dosen Fakultas Perairan dan Kelautan
  5. Dosen Fakultas Perairan dan Kelautan
  6. Dosen Fakultas Perairan dan Kelautan
  7. Dosen Fakultas Perairan dan Kelautan

Abstract :

The increase in value-added of fishery products is one of which can be done by processing. In addition to maintaining the value of the protein in the fish raw material, it would be easier if the product is stored and increase the sale value of the fish itself. The ability to perform in the fish processing in Mandangin island is still very limited. Community service activities that have been carried out by a team of the Faculty of Fisheries and Marine Universitas Airlangga was introduce smoked fish product processing with liquid smoke,because this method easier and faster so that the products can be marketed. Liquid smoke was developed because the location is very minimal in the supply of raw materials such as firewood and coconut, so the use of liquid smoke is very appropriate. The resulting refined products are expected to be a source of protein Mandangin Island community itself and is able to become an alternative source of income for the community to increase the sale value of fishery products. Mentoring process being conducted by a team from the Faculty of Fisheries and Marine Universitas Airlangga so that the products can be marketed outside Mandangin Island or even to other areas in East Java.

Keyword :

Mandangin Island, Sampang, fish smoke, liquid smoke, processed products,


References :

  1. A.V. Bridgwater, (2004). Biomass fast pyrolysis, Thermal Science. X : X
  2. P. Darmadji, (1996). Aktivitas Antibakteri Asap Cair Yang Diproduksi Dari Bermacam-Macam Limbah Pertanian. Agritech. X : X
  3. E.S. Heruwati, (2002). Pengolahan Ikan secara Tradisional : Prospek dan Peluang Pengembangan. X : Jurnal Litbang Pertanian
  4. P. Nurhayati, (2004). Nilai Tambah Produk Olahan Perikanan Pada Industri Perikanan Tradisonal di DKI Jakarta.. V, 2 : Buletin Ekonomi Perikanan




Archive Article

Cover Media Content

Volume : 7 / No. : 1 / Pub. : 2015-04
  1. Technology application of liquid smoke in processing and preservation of fishery products in the mandangin island
  2. Ibm for traditional shrimp farmers in pangkah wetan village, ujung pangkah district, gresik region, that were not harvesting in continuoesly
  3. To increases the shrimp harvesting in traditional shrimp farmer in permisan village, jabon district, sidoarjo region that losted harvesting for a long time by using best management practise (bmp) methode
  4. Isolation and identification of vibrio sp. from traditional seafood products of eastern surabaya city area
  5. Comparative morphology of blood cockles in kenjeran and sedati
  6. Alternative feed from vegetable waste for black tilapia (oreochromis niloticus)
  7. Detection of koi herpesvirus (khv) in nile tilapia (oreochromis niloticus) were infected by artificially infection
  8. Seaweed red pigment(acanthophora spicifera) as an alternative in producing natural dyes of catfish (clarias gariepinus) sausage produc
  9. The effectivety crude and soluble protein of myxobolus koi spore againts intestine different degrees in koi (cyprinus carpio koi)
  10. Prevalence and the survival rate of gold fish (cyprinus carpio linn) that challenced by whole protein spore myxobolus koi in pond
  11. Increased nutritional value pollard through yeast fermentation tempe as artificial feed ingredients tilapia (oreochromis niloticus)
  12. Immune response analysis of fish koi (cyprinus carpio koi) vaccinated myxobolus koi spores whole protein as a vaccine candidate myxobolusis
  13. Gis application to determine critical condition and rehabilitation model of mangrove ecosystem in southern coast of pamekasan region madura
  14. Effect of red algae (kappaphycus alvarezii) on the quality of mackerel (rastrelliger sp.)
  15. Influence of addition crude fish oil (cfo) in white shrimp (litopenaeus vannamei) feed to cholesterol content and fat retention in meat
  16. The effect of red algae extract (kappaphycus alvarezii) against the total number of bacteria and organoleptic value of mackerel (rastrelliger sp.)
  17. Identification and prevalence of helminthic gastrointestinal in chub mackerel (scomber japonicus) in the fish landing base muara angke, north jakarta
  18. Studies bioaccumulation of lead (pb) in milkfish (chanos chanos forskall) at the fishponds around buntung river, sidoarjo