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All Journal Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Pendidikan Sejarah dan Riset Sosial Humaniora (KAGANGA) PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Clarias : Jurnal Perikanan Air Tawar
Elisa Wildayana
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Immunology & microbiology Materials Science & Nanotechnology Public Health Social Sciences

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Journal : Clarias : Jurnal Perikanan Air Tawar

 1 
ANALISIS KARAKTERISTIK TOKO PEMPEK BERDASARKAN BAHAN BAKU DI KOTA PALEMBANG Gemala Cahya; Selly Ratna Sari; Elisa Wildayana; Lifianthi
Clarias : Jurnal Perikanan Air Tawar Vol. 1 No. 1 (2020): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.489 KB) | DOI: 10.56869/clarias.v1i1.55

Abstract

Penelitian ini bertujuan untuk mengidentifikasi karakteristik toko pempek berdasarkan kualitas. Penelitian dilaksanakan di enam toko berbeda berdasarkan grade. Grade meliputi Grade I, II,III, IV, V, dan IV. Toko Pempek dibuat berdasarkan grade bahan baku. Bahan baku dari ikan giling. Ikan giling yang digunakan pada Grade I (Ikan kakap dan Ikan Gabus), Grade II (Ikan Gabus), Grade III (Ikan Tenggiri), Grade IV (Ikan Gabus), Grade V (Ikan Tenggiri, Ikan gabus dan Ikan Putak) dan Grade VI (Ikan Belido). Berdasarkan Bahan Baku Pempek Ikan dengan Grade terbaik adalah Grade VI. Hal tersebut dikarenakan Toko membuat pempek menggunakan ikan Giling dengan kualitas bahan baku terbaik yaitu ikan belido giling.
KARAKTERISTIK TOKO PEMPEK BERDASARKAN FASILITAS DI KOTA PALEMBANG Gemala Cahya; Selly Ratna Sari; Lifianthi; Elisa Wildayana
Clarias : Jurnal Perikanan Air Tawar Vol. 2 No. 1 (2021): Jurnal Perikanan Air Tawar "Clarias"
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (108.847 KB) | DOI: 10.56869/clarias.v2i1.227

Abstract

This research aims to identify the characteristics of pempek stores based on facilities. The research was conducted in six different stores by grade. Grades include Grade I until IV. Pempek stores are made based on the grade of facilities. Facilities include place, atmosphere and comfort. Grade I has open room, facilities and infrastructure. Grade II has open space room, adequate infrastructure facilities. Grade III has open and closed room, more complete facilities and infrastructure. Grade V has a closed space and facilities are quite complete while grade VI has the most complete closed room, facilities and infrastructure compared to other grades. So that grade VI has the most complete character.
Co-Authors desi aryani Dessy Adriani Gemala Cahya Gemala Cahya Lifianthi, Lifianthi Rori Fusilawati Saidi Santoso Selly Ratna Sari Siska Tri Wulandari Yoyok Hendarso