Kecamatan Katikutana adalah salah satu kecamatan di Kabupaten Sumba Tengah, Nusa Tenggara Timur yang memiliki potensi perikanan air tawar sebesar 40%, yang hasil perikanannya masih diolah dalam bentuk olahan tradisional dengan melalui pengasapan selama 1-3 hari dan dimasukkan kedalam buis bambu. Produk ini sering disebut dengan olahan ikan kadoru, dapat disimpan dan bisa bertahan selama satu tahun. Pemasaran produk ini masih bersifat tradisional yaitu barter dan masih tergolong murah. Dengan cara pengolahannya yang masih sederhana dan unik yang juga belum ada informasi untuk mengembangkan produk tersebut. Dengan demikian,kajian ini bertujuan untuk mengetahui strategi pengembangan produk olahan ikan kadoru dan menentukan strategi pengembangan produk olahan ikan kadoru di Kecamatan Katikutana Kabupaten Sumba Tengah. Metode pengumpulan data menggunakan metode deskriptif kualitatif serta Analisis yang digunakan adalah analisis SWOT serta analisis matriks QSP. Dimana, analisis matriks Perencanaan Strategi Kuantitatif (QSP) selalu memperhatikan data yang dianalisis berdasarkan matriks IFE dan EFE yang akan menghasilkan strategi sesuai urutan skor tertinggi ke urutan skor terendah. Strategi pengembangan produk olahan ikan kadoru di Kecamatan Katikutana Kabupaten Sumba Tengah adalah strategi progresif, menggunakan kekuatan internal (1,6) serta peluang eksternal (1,1).Peningkatan kualitas produk olahan kadoru tradisional menjadi produk olahan bernilai tambah tinggi dan kompetitif. Oleh karena itu, Strategi pengembangan produk olahan ikan tradisional di Kecamatan Katikutana Kabupaten Sumba Tengah adalah strategi progresif, tetapi masih dalam posisi yang cukup sehingga jika aspek ekologi dari tersedianya ikan secara alami maka perlu ada produk alternatif yang dapat dikembangkan.
Research about evaluation and implementation HACCP document of frozen tuna saku product Focus at HACCP document evaluation, used descriptive qualitative method and quantitative test from level histamine value in fresh tuna was received and pathogen bacterium at fresh water and also presentage of level improve with audited result of implementation from revised HACCP document. Revised of HACCP document frozen tuna saku, to show two critical control point the first at phase recieving fresh tuna as raw material with a purpose to histamnie eliminated, histamine value representing hazard potencial by applying critical limit control at refrigeration process use ice so that center of fish temperature remain at range 0-4,4°C, and second critical control point in the butchering or dehaeding phase with a purpose to pathogen bacteria Escerichia coli, Coliform, and Salmonella spp eliminated which possible could happened from used fresh water without treatment. Audit result of revised HACCP document of frozen tuna saku implementation quantitatively its at level improve about 89% compared to HACCP document before revised that is still at level 62%, this level matter is make-up of in the case of document implementation revised by HACCP team. Level improve have to monitoring implementation HACCP document to make assurance of quality and security from frozen tuna saku, that has been export product.
Processed products from tuna which are products from smoked tuna fish using gradually smoking methods resulted from the combustion of kesambi wood and resting interval. The purpose of this study was to analyze the phenol content and the total acid product of tuna produced using a gradual smoking method with resting interval. The research method used is experimental method and the design using a randomized block design with the treatment being tested is smoking without resting interval and smoking with an interval of 10 minutes and 20-minutes interval periods. The variables measured were phenol and total acid levels. The results showed that the average value of phenol levels ranged from 563.82-967.93 mg / g per samples and total acids ranged from 216.84 to 224.57 ml /g.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.