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All Journal Torani Journal of Fisheries and Marine Science PROSIDING SEMINAR NASIONAL CENDEKIAWAN
Titis Istiqomah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Social Sciences

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Consumer acceptability test on the organoleptic factors of dedawang pindang fish in Dedawang Hamlet, Bawean Island, Indonesia Angky Soedrijanto; Titis Istiqomah; Fitriana Dina Rizkina
Torani Journal of Fisheries and Marine Science VOLUME 4 NOMOR 1, DESEMBER 2020
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v4i1.12138

Abstract

This study aims to measure the level of consumer preference for organoleptic factors of pindang fish produced from the traditional scavenger business of Dedawang Hamlet, Telukjati Dawang Village, Tambak Sub-district, Bawean Island - Gresik Regency.The research was conducted from July to September 2020 involving 221 respondents from various backgrounds as panelists to assess the level of preference for pindang fish. The test material came from one of the scaling efforts carefully selected by the researcher. The organoleptic test includes 8 (eight) things, namely: taste, deviated odor (indication of deterioration), specific aroma, color, appearance, consistency, packaging aesthetics, and durability. The results showed that the durability factor (score 93.57), product aesthetics (score 90.48), smell (score 86.35), and distinctive aroma (score 81.35) were the main attractions for consumers buying pindang fish. While the appearance (score 53.07), consistency (score 63.51), color (score 65.41), and taste (score 68.17) are things that need to be improved to increase attractiveness to consumers. Keywords: organoleptic, pindang, consumer acceptability
ANALISIS PENERAPAN ASPEK MANAJEMEN MUTU SEDERHANA GUNA MENINGKATKAN DAYA SAING USAHA MIKRO PENGERINGAN IKAN DI KABUPATEN SIDOARJO Titis Istiqomah; Layli Muzdalifah
PROSIDING SEMINAR NASIONAL CENDEKIAWAN PROSIDING SEMINAR NASIONAL CENDEKIAWAN 2019 BUKU II
Publisher : Lembaga Penelitian Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/semnas.v0i0.5892

Abstract

Usaha pengeringan ikan skala mikro seyogyanya memahami penerapan manajemen mutu sederhana, seperti aspek: sanitasi, keseragaman bahan baku, konsistensi proses produksi, kebersihan ruang dan pekerja, bahaya kontaminasi, higienitas lingkungan, dan sebagainya. Tujuan penelitian menemukan indikator peningkatan daya saing usaha ikan kering skala mikro, hasil penerapan beberapa aspek manajemen mutu secara sederhana.Penelitian dilaksanakan bulan Mei s/d Juni 2019 di desa Banjar Kemuning, Gisik Cemandi, Kalanganyar dan desa Tambak Cemandi, kecamatan Sedati kabupaten Sidoarjo. Metode pelaksanaan deskriptif menggunakan pendekatan survey dan uji coba implementasi aspek manajemen mutu sederhana terhadap beberapa perajin ikan kering skala mikro yang hasilnya diukur menggunakan matrik shift share sederhana.Hasil penelitian menunjukkan bahwa penerapan manajemen mutu sederhana pada usaha pengeringan ikan skala mikro dapat menghasilkan ikan kering yang bermutu (gap skore 2,7 skala 1 - 10), disukai pasar (gap skore 4,2 skala 1 – 10), dan memperoleh insentif harga jual yang lebih tinggi rerata Rp.17.744,-/Kg pada musim puncak dan rerata Rp.35.790,-/Kg pada bukan musim puncak dibandingkan dengan ikan kering dari usaha yang tidak memperhatikan penerapan aspek manajemen mutu secara sederhana hanya memperoleh insentif harga jual rerata Rp.14.159,-/Kg pada musim puncak dan rerata Rp.27.365,-/Kg pada bukan musim puncak.
Co-Authors Angky Soedrijanto Fitriana Dina Rizkina Layli Muzdalifah