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22.128  Articles
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The components and quantities of hazardous waste emissions have been reported to be the pollution indicator of large urban areas. The multiplicity and complexity of sources of pollutants in environment has put forward the need of use alternate fuels in in... see more

PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima  12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT   Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed.  Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.     

PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf P... see more
< | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN< | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="margin-top:12pt | text-align:center | " align="center"> | < | span lang="en-gb" xml:lang="en-gb"> | [Utilization of Fishery Products with Added Value to Support Food Diversification]< | /span> | < | /p> |  < | p class="MsoNormal" style="margin-top:16pt | text-align:center | " align="center"> | < | strong> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> | Tri Winarni Agustini < | sup> | 1)< | /sup> |   |  dan Fronthea Swastawati < | sup> | 1)< | /sup> | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="margin-top:6pt | text-align:center | " align="center"> | < | strong> | < | sup> | < | span style="font-size:11pt | " lang="en-gb" xml:lang="en-gb"> | 1) < | /span> | < | /sup> | < | /strong> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN |  Universitas Diponegoro – Semarang < | /span> | < | /p> |  < | p class="MsoNormal" style="margin-top:6pt | text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Diterima< | span> |   |  < | /span> | 12 Agustus 2002 /Disetujui 8 April 2003< | /span> | < | /p> |  < | p class="MsoTitle" style="margin-top:18pt | "> | < | span lang="en-gb" xml:lang="en-gb"> | ABSTRACT < | /span> | < | /p> |  < | p class="MsoTitle"> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented |  both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers.< | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | In accordance to the government policy about National Food Safety Programs |  one of which is to improve the production of processed food |  the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (< | /span> | < | /em> | < | em> | < | span style="font-size:9pt | font-family:Symbol | " lang="en-gb" xml:lang="en-gb"> | < | span> | ±< | /span> | < | /span> | < | /em> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> |  21.69 kg per capita per year) |  while the fishery resources are abundance. Therefore |  efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed.< | span> |   |  < | /span> | < | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball |  milk fish pressed-cooked |  fish nuggets |  fish sausage |  ekado fish |  aji furai |  etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi |  that are potential to be implemented in Indonesia.< | span> |   |   |  < | /span> | < | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /p> | < | br /> | < | p class="MsoNormal" style="text-align:justify | line-height:200% | "> | < | em> | < | span style="font-size:9pt | line-height:200% | " lang="en-gb" xml:lang="en-gb"> | < | span> |   | < | /span> | < | /span> | < | /em> | < | /p> | 
ENGLISH ABSTRACT: This paper deals with the role of marketing information systems for service quality in Ethiopian industries in terms of their IT infrastructure, data acquisition, information processing, business function, and ser... see more

ENGLISH ABSTRACT: This paper deals with the role of marketing information systems for service quality in Ethiopian industries in terms of their IT infrastructure, data acquisition, information processing, business function, and ser... see more

The use of artificial intelligence and machine learning has rapidly become a standard technology across all industries and businesses for gaining insight and predicting the future. In recent years, the library community has begun looking at ways to improv... see more

The contribution of the manufacturing sector to the GRDP of South Sumatra Province is 19.72 percent in 2020. A large percentage of GRDP does not necessarily indicate the potential of the processing industry to become a leading sector, so it is necessary t... see more

Through various food industries, a large number of by-products or wastes are produced worldwide. These wastes cause a serious environmental problem to be disposed of. Therefore, in the recent time, different approaches such as  anaerobic digestion, f... see more

HighlightsSustainability index from fish fillet industry is important to know because a fishing industry just not looking for feasibility study in economic dimension but all dimension (resources, technology, social, legal and institutional)Multidimension ... see more

HighlightsSustainability index from fish fillet industry is important to know because a fishing industry just not looking for feasibility study in economic dimension but all dimension (resources, technology, social, legal and institutional)Multidimension ... see more

1 of 2.214 pages  |  10  records  |  more records»