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POTENSI PENGEMBANGAN INDUSTRI TEPUNG IKAN DARI LIMBAH PENGOLAHAN MAKANAN TRADISIONAL KHAS PALEMBANG BERBASIS IKAN Harriss, Helmi; Efreza, Dandy; Nafsiyah, Ikromatun
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan JURNAL ILMU PERIKANAN VOLUME 6 TH 2011
Publisher : Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan

Show Abstract | Download Original | Original Source | Check in Google Scholar

AbstrakPalembang terkenal dengan makanan tradisional yang berasal dari ikan, misalnya pempek, kemplang, tekwan, bakso, model, siomay, otak-otak dan makanan tradisional lainnya. Bahan baku utama pembuatan makanan tradisional tersebut adalah dari daging ikan, sedangkan sisanya (hati, tulang, kepala, sirip, dan jeroan) dianggap sebagai bagian yang tidak memiliki nilai ekonomis lagi dan dianggap sebagai limbah. Limbah ikan tersebut masih mengandung nilai gizi yang cukup tinggi, yang bila diolah dapat menghasilkan produk tepung ikan yangÂ bernilai ekonomis tinggi dan sangat dibutuhkan dalam pembuatan pakan ternak dan pellet ikan. Penelitian ini bertujuan untuk memanfaatkan limbah hasilÂ pengolahan makanan tradisional berbasis ikan, menjadi produk tepung ikan yang memenuhi standar mutu sesuai sesuai dengan Standar Nasional Indonesia (SNI) serta untuk menentukan rekomendasi apakah layak atau tidak didirikannya pabrik pengolahan tepung ikan dariÂ limbah hasil pengolahan makanan tradisional skala rumah tangga. Penelitian ini merupakan percobaan skala laboratorium dengan menggunakan teknologi pembuatan tepung ikan yang telah mengalami beberapa modifikasi. Hasil penelitian menunjukkan bahwa teknik pembuatan tepung ikan yang telah di modifikasi ini mampu menghasilkan tepung ikan dengan Mutu III sesuai dengan Standar Nasional Indonesia. Ditinjau dari analisa kelayakan usaha, yang meliputi pemilihan lokasi, ketersediaan bahan baku, proses produksi, pemasaran, analisis dampak lingkungan, serta analisis usaha (B/C Ratio=1,33, BEP=20.079 kg, ROI=7,87%, dan PBP=12,71 bulan), maka pendirian pabrik tepung ikan skala rumah tangga layak untuk dilaksanakan.

POTENSI PENGEMBANGAN INDUSTRI TEPUNG IKAN DARI LIMBAH PENGOLAHAN MAKANAN TRADISIONAL KHAS PALEMBANG BERBASIS IKAN Harriss, Helmi; Efreza, Dandy; Nafsiyah, Ikromatun
Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Vol 6, No 1 (2011): Jurnal Ilmu - ilmu Perikanan dan Budidaya Perairan Desember 2011
Publisher : Faculty Fisheries Departement Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1782.008 KB)

AbstrakPalembang terkenal dengan makanan tradisional yang berasal dari ikan, misalnya pempek, kemplang, tekwan, bakso, model, siomay, otak-otak dan makanan tradisional lainnya. Bahan baku utama pembuatan makanan tradisional tersebut adalah dari daging ikan, sedangkan sisanya (hati, tulang, kepala, sirip, dan jeroan) dianggap sebagai bagian yang tidak memiliki nilai ekonomis lagi dan dianggap sebagai limbah. Limbah ikan tersebut masih mengandung nilai gizi yang cukup tinggi, yang bila diolah dapat menghasilkan produk tepung ikan yangÂ bernilai ekonomis tinggi dan sangat dibutuhkan dalam pembuatan pakan ternak dan pellet ikan. Penelitian ini bertujuan untuk memanfaatkan limbah hasilÂ pengolahan makanan tradisional berbasis ikan, menjadi produk tepung ikan yang memenuhi standar mutu sesuai sesuai dengan Standar Nasional Indonesia (SNI) serta untuk menentukan rekomendasi apakah layak atau tidak didirikannya pabrik pengolahan tepung ikan dariÂ limbah hasil pengolahan makanan tradisional skala rumah tangga. Penelitian ini merupakan percobaan skala laboratorium dengan menggunakan teknologi pembuatan tepung ikan yang telah mengalami beberapa modifikasi. Hasil penelitian menunjukkan bahwa teknik pembuatan tepung ikan yang telah di modifikasi ini mampu menghasilkan tepung ikan dengan Mutu III sesuai dengan Standar Nasional Indonesia. Ditinjau dari analisa kelayakan usaha, yang meliputi pemilihan lokasi, ketersediaan bahan baku, proses produksi, pemasaran, analisis dampak lingkungan, serta analisis usaha (B/C Ratio=1,33, BEP=20.079 kg, ROI=7,87%, dan PBP=12,71 bulan), maka pendirian pabrik tepung ikan skala rumah tangga layak untuk dilaksanakan.

POTENSI PENGEMBANGAN INDUSTRI TEPUNG IKAN DARI LIMBAH PENGOLAHAN MAKANAN TRADISIONAL KHAS PALEMBANG BERBASIS IKAN Harris, Helmi; Efreza, Dandy; Nafsiyah, Ikromatun
Publikasi Penelitian Terapan dan Kebijakan Vol 6 No 3 (2012): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Palembang is famous for tradisional food from fish , such as pempek, kemplang, tekwan, bakso, model, siomay, otak-otak and the other tradisional foods. The main raw material for these traditional foods are fish gaging, while the remining (such as liver, bones, heads, fins, and viscera) is considered as part that has no economic value anymore and are considered as waste. In fact, from these fish contain the nutritional value is still high enough , when processed in such a way to produce marine fish mealproducts that have high economic value and are required in the manufacture of animal feed and fish pellet production. In this area there is no productive enterprise which is specially engaged in the utilization of fish waste from the processing of Palembang traditional foods based fish into fish meal products scale home industry. The possibility of this is due to the unavailability of data and information adequate technical and economical. In order to meet the needs that this research was conducted. The goals of these research are to produce the marine fish meal wich have hight quality of Indonesia Standard National (SNI) and to produce the recommendation of bussinis feasibility analysis . The yield of this research showed that the fish meal was produced has included the third quality of Indonesia Standard National (SNI). Judging from the business feasibility analysis, wich includes site selection, availability of raw materials, production processes, marketing, impact to the environtment and bussinis analysis (B/C Ratio = 1.33, BEP = 20.079 kg, ROI = 7,87 % and PBP = 12,71 mounths), the establishment of this marine fish meal factory is feasible to run.

Nutrient Composition of Eel Anguilla bicolor bicolor and Anguilla marmorata Ikromatun Nafsiyah; Mala Nurilmala; Asadatun Abdullah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Eel (Anguilla sp.) is a highly nutritious Indonesian marine commodity. However, information on the eel nutrient content in Indonesia is still limited. This study was aimed to determine chemical properties of Indonesian eels,Anguilla bicolor bicolor and A. marmorata. Proximate, amino acid, fatty acid, and vitamin A analysis were carried out on the fresh eel. The A. bicolor bicolor ontained 65.51% of moisture, 1.34% of ash, 16.78% of protein, 13.26% of fat, and 3.1% of carbohydrate. Meanwhile, results on A. marmorata showed it contained 57.17% of moisture, 1.09% of ash, 17.30% of protein, 21.35% of fat, and 3.12% of carbohydrate. Leucine and glutamic acid represented the highest essential and non-essential amino acid of both A. bicolor bicolor and A. marmorata, respectively. The highest saturated and monounsaturated fatty acid were palmitate and oleic acid for A. bicolor bicolor as well as A. marmorata. The content of vitamins in A. marmorata was higher than in A. bicolor bicolor.

Analisis Nilai pH Sebelum dan Setelah Penggunaan Kapur Dolomit [(CaMG (CO3)] Terhadap Kegiatan Minapadi di Desa Sungai Dua Rani Ria Rizki; Ikromatun Nafsiyah; Diki Afreza; Wijianto
Clarias : Jurnal Perikanan Air Tawar Vol. 2 No. 2 (2021): Jurnal Perikanan Air Tawar (Clarias)
Publisher : Universitas Sumatera Selatan

South Sumatra has a fairly large swamp area and has the potential for rice and fish cultivation activities. Swampland has a fairly low or acidic pH content so that before using it fairly large for fish and rice cultivation processes, it is necessary to treat the land, one of which is liming so that it can increase the pH value. The main purpose of this study was to determine the optimal pH value of water after liming for Minapadi in tidal swamp areas. The benefit is to know the changes in the pH of the water after liming the Minapadi land in the tidal swamp area, so that it is hoping that later it will be able to find out the pH value that is suitable and suitable for Minapadi activities, including the pH of the water that is suitable for the type of fish to use. This research was carried out from October to December 2020. The water samples collected directly on the land of Sungai Dua in Banyuasin Regency. Sampling water, pH during the study was carried out at several points on the rice field plots. The conclusion obtained during the observation of the pH value of the water before and after the observation of the pH value in the mina padi land of Sungai Dua Village which has been liming is that the pH value of the pH value increases and falls into the appropriate range for mina padi activities in Sungai Dua Village. Observing the pH value of water before and after observing the pH value in the Mina Padi land in Sungai Dua Village which has been limed, namely the pH value, the pH value increases and falls into the appropriate range for Mina Padi activities in Sungai Dua Village.

FORMULASI CAMPURAN LIMBAH IKAN DAN IKAN RUCAH TERHADAP KANDUNGAN DAN DAYA CERNA PROTEIN TEPUNG IKAN Helmi Haris; Ikromatun Nafsiyah
Majalah BIAM Vol 15, No 2 (2019): Majalah BIAM
Publisher : Balai Riset dan Standardisasi Industri Ambon

Most of the waste produced by traditional food processing in Palembang has not been optimally utilized. Even if the waste is processed again, one of the things that can be produced is Fish Flour as raw material for making animal feed or fish feed. The way to process it is to do raw material translation, sorting and washing of raw materials, then steaming with presto tools, and reducing the size of raw materials to make it easier to process and break down the lumps found in the raw material. After that pressing is done and dried. After drying, the waste is pressed and weighed again and then packed to avoid contamination from the outside. The treatment of mixed formulations between fish and trash fish by side catches (HTS) significantly affected the protein content of fish meal, but did not significantly affect the digestibility of the protein. Protein content of fish meal in a row from the highest is found in treatment P6 (100% trash fish) and the lowest is in P1 (100% fish waste). Based on the protein content, the level of treatment P1 (100% fish waste) and P2 (80% fish waste: 20% trash fish) have not fulfilled the SNI for fish meal, but the level of treatment P3 (60% fish waste: 40% trash fish) and P4 ( fish waste 40%: trash fish 60%) have met III quality standards and the level of treatment P5 (20% fish waste: 80% trash fish) and P6 (100% trash fish) have met II quality standards based on SNI for fish meal.

POTENSI PENGEMBANGAN INDUSTRI TEPUNG IKAN DARI LIMBAH PENGOLAHAN MAKANAN TRADISIONAL KHAS PALEMBANG BERBASIS IKAN Helmi Harriss; Dandy Efreza; Ikromatun Nafsiyah
Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan Vol 6, No 1 (2011): Jurnal Ilmu-ilmu Perikanan dan Budidaya Perairan
Publisher : University of PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/jipbp.v6i1.67

AbstrakPalembang terkenal dengan makanan tradisional yang berasal dari ikan, misalnya pempek, kemplang, tekwan, bakso, model, siomay, otak-otak dan makanan tradisional lainnya. Bahan baku utama pembuatan makanan tradisional tersebut adalah dari daging ikan, sedangkan sisanya (hati, tulang, kepala, sirip, dan jeroan) dianggap sebagai bagian yang tidak memiliki nilai ekonomis lagi dan dianggap sebagai limbah. Limbah ikan tersebut masih mengandung nilai gizi yang cukup tinggi, yang bila diolah dapat menghasilkan produk tepung ikan yang bernilai ekonomis tinggi dan sangat dibutuhkan dalam pembuatan pakan ternak dan pellet ikan. Penelitian ini bertujuan untuk memanfaatkan limbah hasil pengolahan makanan tradisional berbasis ikan, menjadi produk tepung ikan yang memenuhi standar mutu sesuai sesuai dengan Standar Nasional Indonesia (SNI) serta untuk menentukan rekomendasi apakah layak atau tidak didirikannya pabrik pengolahan tepung ikan dari limbah hasil pengolahan makanan tradisional skala rumah tangga. Penelitian ini merupakan percobaan skala laboratorium dengan menggunakan teknologi pembuatan tepung ikan yang telah mengalami beberapa modifikasi. Hasil penelitian menunjukkan bahwa teknik pembuatan tepung ikan yang telah di modifikasi ini mampu menghasilkan tepung ikan dengan Mutu III sesuai dengan Standar Nasional Indonesia. Ditinjau dari analisa kelayakan usaha, yang meliputi pemilihan lokasi, ketersediaan bahan baku, proses produksi, pemasaran, analisis dampak lingkungan, serta analisis usaha (B/C Ratio=1,33, BEP=20.079 kg, ROI=7,87%, dan PBP=12,71 bulan), maka pendirian pabrik tepung ikan skala rumah tangga layak untuk dilaksanakan.

PROFIL HEDONIK KEMPLANG PANGGANG KHAS PALEMBANG Ikromatun Nafsiyah; Seftylia Diachanty; Selly Ratna Sar; Guttifera; Rani Ria Rizki; Siti Lestari; Nanda Syukerti
Clarias : Jurnal Perikanan Air Tawar Vol. 3 No. 1 (2022): Clarias : Jurnal Perikanan Air Tawar
Publisher : Universitas Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56869/clarias.v3i1.343

Palembang's kemplang panggang is one of Palembang's original foods that is populer both inside and outside of Palembang. Kemplang is widely sold and produced in Palembang. The number of baked kemplang products makes consumers confused in choosing baked kemplang products which later became the basis for this research. This study was purposed to determine the level of consumer/panelist preference for baked kemplang sold in markets around Palembang. Kemplang Panggang Palembang of this study was purchased from three different markets and different trade names. This study was divided into two stages, namely the preparation stage and the implementation stage of hedonic testing carried out by 25 semi-trained panelists with four parameters such as aroma, color, taste, and texture. The highest results on the parameters of aroma, color, taste, and texture were found in the sample with code 303 with a “like” level. Based on these results, it can be concluded that sample 303 is the most preferred baked kemplang compared to other baked kemplang samples

POTENSI PENGEMBANGAN INDUSTRI TEPUNG IKAN DARI LIMBAH PENGOLAHAN MAKANAN TRADISIONAL KHAS PALEMBANG BERBASIS IKAN Helmi Harris; Dandy Efreza; Ikromatun Nafsiyah
Publikasi Penelitian Terapan dan Kebijakan Vol 6 No 3 (2012): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Palembang is famous for tradisional food from fish , such as pempek, kemplang, tekwan, bakso, model, siomay, otak-otak and the other tradisional foods. The main raw material for these traditional foods are fish gaging, while the remining (such as liver, bones, heads, fins, and viscera) is considered as part that has no economic value anymore and are considered as waste. In fact, from these fish contain the nutritional value is still high enough , when processed in such a way to produce marine fish mealproducts that have high economic value and are required in the manufacture of animal feed and fish pellet production. In this area there is no productive enterprise which is specially engaged in the utilization of fish waste from the processing of Palembang traditional foods based fish into fish meal products scale home industry. The possibility of this is due to the unavailability of data and information adequate technical and economical. In order to meet the needs that this research was conducted. The goals of these research are to produce the marine fish meal wich have hight quality of Indonesia Standard National (SNI) and to produce the recommendation of bussinis feasibility analysis . The yield of this research showed that the fish meal was produced has included the third quality of Indonesia Standard National (SNI). Judging from the business feasibility analysis, wich includes site selection, availability of raw materials, production processes, marketing, impact to the environtment and bussinis analysis (B/C Ratio = 1.33, BEP = 20.079 kg, ROI = 7,87 % and PBP = 12,71 mounths), the establishment of this marine fish meal factory is feasible to run.

Pelatihan Budidaya Cacing Sutera (Tubifex sp.) Ramah Lingkungan di Talang Rimbo Lama, Kabupaten Rejang Lebong Muhammad Subhan Hamka; Triayu Rahmadiah; Ikromatun Nafsiyah; Cyrum Barnike Beru Ketaren; Asih Sriyanti; NetI Sumarni; Sadisman Hadi
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 2 (2022): December 2022
Publisher : PPPM POLITEKNIK NEGERI SAMBAS

Silkworm culture media (Tubifex sp.) are very important because it can be affected on growth and nutrient content of silkworm, such as fruit and vegetable waste. The waste disposal of fruit and vegetable in Rejang Lebong Regency have not been used properly, therefore this counseling aims of management of the waste of fruit and vegetable as and environmentally friendly silkworm culture media in Talang Rimbo Lama, Rejang Lebong Regency. The approach used includes meeting with the partnership, counseling, demonstrating, and evaluating. The counseling was interactive and communicative, and participants showed that considerable interest on materials presented. This counseling can improve knowledges and skills about silkworm cultivation and the use of the waste of fruit and vegetable as a silkworm culture media.

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