Performances of barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products

2021 ◽  
Author(s):  
Mahunan François Assogba ◽  
Ogouyôm Herbert Iko Afé ◽  
Roger Houèchénè Ahouansou ◽  
Dona Gildas Hippolyte Anihouvi ◽  
Yénoukounmè Euloge Kpoclou ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Fish Processing ◽  
Fish Products ◽  
Cottage Industry ◽  
Smoked Fish

scholarly journals PEMANFAATAN LAHAN BEKAS GALIAN BATU BATA MENJADI EMPANG IKAN AIR TAWAR

2020 ◽  
Vol 2 (1) ◽  
pp. 21-28
Author(s):  
Afif Hakim
Keyword(s):  
Freshwater Fish ◽  
The Other ◽  
Processed Food ◽  
Fish Products ◽  
Cottage Industry ◽  
Smoked Fish ◽  
Fish Resources ◽  
Administrative Area ◽  
Almost All

Desa Mekarmulya adalah salah satu desa dari 10 desa yang masuk dalam wilayah administratif Kecamatan Telukjambe Barat, Kabupaten Karawang. Dikepalai oleh seorang kepada desa dan dibantu oleh seorang sekretaris desa dan segenap perangkat desa. Desa Mekarmulya dikenal sebagai sentral industri rumahan (home industry) pembuatan batu bata merah pres. Hampir semua warga menjadi pembuat batu bata merah. Namun lambat laun usaha ini kian lesu dan kalah bersaing dengan adanya batu bata ringan. Lesunya penjualan batu bata merah ini juga dirasakan langsung oleh para buruh yang bekerja di salah satu pengrajin batu bata merah. Di sisi lian, terdapat potensi bekas galian material batu bata merah menjadi kolam untuk budi daya ikan air tawar sebagai tambahan penghasilan bagi para pengrajin bata merah yang mulai menurun. Untuk sementara waktu, sebagai permulaan ikan yang direkomendasikan adalah ikan nila karena mudah beradaptasi dengan lingkungan dan cepat berkembang biak. Selain budi daya ikan dan dijual secara mentah, juga disarankan untuk menjual hasil ikan tersebut berupa makanan olahannya seperti nugget, ikan asap, dan lain-lain. Kata kunci: Mekarmulya, Batu Bata Merah, Budidaya, Ikan Air Tawar Mekarmulya Village is one of the 10 villages included in the administrative area of ​​Telukjambe Barat District, Karawang Regency. Headed by a village officer and assisted by a village secretary and all village officials. Mekarmulya Village is known as the center of the cottage industry for making pressed red bricks. Almost all residents become red brick makers. However, gradually this business became sluggish and could not compete with the light bricks. The sluggish sales of red bricks were also felt directly by the workers who worked in one of the red brick craftsmen. On the other side, there is the potential for the ex-excavated red brick material to become a pond for freshwater fish resources as an additional stage for the red brick craftsmen, which is starting to decline. For a while, the fish that refused to start was tilapia because it was easy to adapt to the environment and quickly reproduced. Apart from cultivating fish and selling it raw, it is also advisable to sell fish products in the form of processed food such as nuggets, smoked fish, and others.  Keywords: Mekarmulya, Red Bricks, Cultivation, freshwater fish

scholarly journals Profile and Prospects of Fish Processing In Rokan Hilir Regency

2021 ◽  
Vol 934 (1) ◽  
pp. 012093
Author(s):  
D Dahlia ◽  
I Effendi ◽  
E Elizal ◽  
W D Listihana ◽  
R Wiyati ◽  
...  
Keyword(s):  
Secondary Data ◽  
Primary Data ◽  
Problem Analysis ◽  
Fish Processing ◽  
Long Distance ◽  
Fish Products ◽  
Salted Fish ◽  
Smoked Fish ◽  
Fishery Products ◽  
The Government

Abstract Post-harvest handling and processing of fishery products is an aspect of the development of the fisheries industry in an area. Rokan Hilir Regency is one of the main fish-producing areas in Riau. This study aims to describe the profile of processed fishery and its development prospects in the future. This research was conducted from July to September 2020. Primary data was obtained through direct field observations of fish processing objects and accompanied by interviews with the owners and workers of the fish processing businesses. Interviews were also conducted with community leaders, related industries, government officials and academics. Secondary data was collected from reports of government and other agencies. Includes SWOT analysis, situation analysis, participatory analysis, problem analysis, objective analysis, and development analysis. Processed fish products in Rokan Hilir are; dried prawns, salted fish, prawn powder, fish meal, dried trash fish, fish lamps, shrimp paste and smoked fish. The centers for producing fish are sub-districts; Bangko, Pasir Limau Kapas, Sinaboi, Babussalam and Rantau Kopar. The long distance to consumers, difficulty in accessing production centers and limited supporting infrastructure are problems in processing fishery products in this area. The types of processed fish products that are more prospective are shrimp flour, salted fish and smoked fish. The recommended development strategies include; human resource training in the field of business management, providing stimulants and ongoing guidance from the government and industry.

Usaha Pengolahan Ikan dan Cacing Laut (Kian) Asap di Ohoi Wab, Kecamatan Hoat Sorbay

2017 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Daniel Ngabalin ◽  
Eygner Gerald Talakua
Keyword(s):  
Community Service ◽  
Control Group ◽  
Book Production ◽  
Fish Processing ◽  
Control Group Design ◽  
Smoked Fish ◽  
Heat Curing ◽  
Service Activities ◽  
Marine Worms ◽  
Rural Appraisal

Smoked fish processing business in Wab Village still used traditional methods (fumigation open) and are household enterprises (micro-scale enterprises) can be seen from the aspect of production and management aspects. Two aspects of this raise the priority issues faced by partners namely: how the fish correct fumigation techniques? What forms fumigation appropriate tool? How to manage capital and production business properly? How do I do the recording business activities in the notebook business correctly? And how to sell or market products correctly? Through methods of participatory rural appraisal, fisheries extension method, and the method pretest-posttest control group design, the implementation of community service activities carried out as a priority the settlement solution problem by doing: 1) Initial extension of community service activities; 2) Extension of heat curing, heat curing tool making appropriate, and the use of heat curing; 3) Counseling on capital management and production; 4) Extension of book production business records; and 5) Counseling about pricing, promotion, and strategy for dealing with the business of competition. So the outcome reached was contained fish products and marine worms (increasingly) the smoke as much as 25 / week; there are two tools used fumigation partners; there were five notebooks submitted to partners and capable of recording the three notebooks (book purchases, sales, and profit/loss); and 50 fish and marine worms (increasingly) smoke marketed in Wab Village.

scholarly journals Listeria monocytogenesin Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures

2014 ◽  
Vol 13 (2) ◽  
pp. 172-189 ◽  
Author(s):  
Restituto Tocmo ◽  
Katja Krizman ◽  
Wei Jie Khoo ◽  
Li Kai Phua ◽  
Minjeong Kim ◽  
...  
Keyword(s):  
Fish Products ◽  
Potential Intervention ◽  
Smoked Fish ◽  
Intervention Measures

scholarly journals Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Engel Pandey ◽  
Jenki Pongoh
Keyword(s):  
Market Demand ◽  
Fishing Community ◽  
Fish Products ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management

scholarly journals Food Security Analysis of Smallscale Fishermen in Karanggongso, Trenggalek Regency

2019 ◽  
Vol 006 (02) ◽  
pp. 183-193
Author(s):  
Candra Adi Intyas ◽  
◽  
Agus Tjahjono ◽  
Keyword(s):  
Food Security ◽  
Dietary Pattern ◽  
Sampling Method ◽  
Security Analysis ◽  
Small Scale ◽  
Cluster Sampling ◽  
Fish Processing ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Multi Stage

Sea resources that open access are causing competitive competition among fishermen. This mainly affects 87.5% of small-scale fishermen in Indonesia who are commonly in poverty. The problems faced are the marketing and production institutions that have not been optimal also the mindset of fishermen who are still subsistence. One way that small-scale fishermen try to increase their income is processing fresh fish to become smoked fish (traditional methode). The purpose of this study was to analyze the level of food security of small-scale fishermen household who also do smoked fish processing activities (NKPA) compared to small-scale fishermen household who did not undertake smoked fish processing (NKNPA). The sampling method uses multi stage cluster sampling. Data analysis used an analysis of food security using the Desirable Dietary Pattern. From the results of the study on the quantity aspect, overall AKE and AKP values in NKPA were 100.71% (good category) and 119.35% (the conditions were very food-resistant) while the NKNPA were 82.58% (moderate category) and 101.50 % (the conditions were very food-resistant). In terms of quality, the calculation of Desirable Dietary Pattern consumption from NKPA had a score of 88.49 and NKNPA of 71.77 which means that the conditions are quite ideal.

scholarly journals Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya

2019 ◽  
Vol 5 (1) ◽  
pp. 72-76
Author(s):  
Petrus Senas ◽  
Evnaweri Evnaweri ◽  
Tyas Wara Sulistyaningrum
Keyword(s):  
Community Service ◽  
Value Added ◽  
Added Value ◽  
Fish Processing ◽  
Technology Study ◽  
Study Program ◽  
Fish Products ◽  
New Variant ◽  
Product Technology ◽  
Processed Products

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.

Possible Toxic Components in Smoked Fish Products

1981 ◽  
pp. 221-228
Author(s):  
J. J. Connell ◽  
D. Gibson ◽  
R. Hardy ◽  
P. R. Mackie ◽  
A. S. McGill ◽  
...  
Keyword(s):  
Fish Products ◽  
Smoked Fish ◽  
Toxic Components

Listeria monocytogenes Contamination Patterns for the Smoked Fish Processing Environment and for Raw Fish

2003 ◽  
Vol 66 (1) ◽  
pp. 52-60 ◽  
Author(s):  
ADAM D. HOFFMAN ◽  
KENNETH L. GALL ◽  
DAWN M. NORTON ◽  
MARTIN WIEDMANN
Keyword(s):  
Listeria Monocytogenes ◽  
Environmental Contamination ◽  
West Coast ◽  
Environmental Samples ◽  
Raw Materials ◽  
Processing Plant ◽  
Fish Processing ◽  
Smoked Fish ◽  
Fish Samples ◽  
Raw Fish

Reliable data on the sources of Listeria monocytogenes contamination in cold-smoked fish processing are crucial in designing effective intervention strategies. Environmental samples (n = 512) and raw fish samples (n = 315) from two smoked fish processing facilities were screened for L. monocytogenes, and all isolates were subtyped by automated ribotyping to examine the relationship between L. monocytogenes contamination from raw materials and that from environmental sites. Samples were collected over two 8-week periods in early spring and summer. The five types of raw fish tested included lake whitefish, sablefish, farm-raised Norwegian salmon, farm-raised Chilean salmon, and feral (wild-caught) salmon from the U.S. West Coast. One hundred fifteen environmental samples and 46 raw fish samples tested positive for L. monocytogenes. Prevalence values for environmental samples varied significantly (P < 0.0001) between the two plants; plant A had a prevalence value of 43.8% (112 of 256 samples), and plant B had a value of 1.2% (3 of 256 samples). For plant A, 62.5% of drain samples tested positive for L. monocytogenes, compared with 32.3% of samples collected from other environmental sites and 3.1% of samples collected from food contact surfaces. Ribotyping identified 11 subtypes present in the plant environments. Multiple subtypes, including four subtypes not found on any raw fish, were found to persist in plant A throughout the study. Contamination prevalence values for raw fish varied from 3.6% (sablefish) to 29.5% (U.S. West Coast salmon), with an average overall prevalence of 14.6%. Sixteen separate L. monocytogenes subtypes were present on raw fish, including nine that were not found in the plant environment. Our results indicate a disparity between the subtypes found on raw fish and those found in the processing environment. We thus conclude that environmental contamination is largely separate from that of incoming raw materials and includes strains persisting, possibly for years, within the plant. Operational and sanitation procedures appear to have a significant impact on environmental contamination, with both plants having similar prevalence values for raw materials but disparate contamination prevalence values for the environmental sites. We also conclude that regular L. monocytogenes testing of drains, combined with molecular subtyping of the isolates obtained, allows for efficient monitoring of persistent L. monocytogenes contamination in a processing plant.

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