Peningkatan Kualitas Produk Olahan Ikan Bandeng Kemasan Vakum
DOI:
https://doi.org/10.33086/snpm.v2i1.986Keywords:
fish, vacuum sealer, packaging, bandeng, laminated boxAbstract
Delta Presto SMEs is a SMEs that is engaged in the production of processed Bandeng fish. The products sold are fried bandeng fish, presto bandeng fish, bandeng fish brains, smoked bandeng fish. The problems experienced by SMEs are for presto bandeng fish products, the vacuum sealer owned by SMEs is old and often damaged, the suction power is low so the products can not last long, only about 7 to 9 days. The second problem is that the box used as packaging for fried bandeng fish is not laminated so that the oil seeps out of the box and the box packaging becomes oily on the top and bottom. To overcome these problems, a new vacuum sealer was procured and also a packaging design using a laminated box. The results of the new vacuum sealer can make the product last longer between 2 to 3 months because the suction power is stronger, besides that it also speeds up the production process because it can be used to vacuum two packs of pressure bandeng fish. The results of the laminated box design can improve the aesthetic appearance of the fried bandeng fish box
Downloads
References
Alma, Buchari, Kewirausahaan untuk Mahasiswa dan Umum, Edisi Revisi, Cetakan Kesepuluh, Penerbit Alfabeta, Tahun 2016.
Andi Rohmansyah, N. A., Nurdyansyah, F., & Prastiwi, B. K. (2017). Pemberdayaan Masyarakat Melalui IbM Pelatihan Olahan Limbah Tahu Di Desa Drono Ngawen Klaten. Jurnal Kewirausahaan dan Bisnis, 21(11).
Adawyah, R. (2008). Pengolahan dan Pengawetan Ikan. ed. 1, cet. 3. Bumi Aksara: Jakarta.
Afrianto, I. E., & Liviawaty, I. E. (1989). Pengawetan dan pengolahan ikan. Kanisius.
Girard, J. P. (1992). Technology of meat and meat products. New York. Ellis Horwood.
Himawati, E. (2010). Pengaruh penambahan asap cair tempurung kelapa destilasi dan redestilasi terhadap sifat kimia, mikrobiologi, dan sensoris ikan pindang Layang (Decapterus spp) selama penyimpanan.
Keller, Kotler, Kevin Lane, Philip, Manajemen Pemasaran, Edisis Tiga Belas Jilid 1, Penerbit Airlangga, Tahun 2009.
Mulyati, D. S., & Bachtiar, I. (2014). IbM Kelompok Kegiatan di Komplek Budi Indah Kelurahan Pasirkaliki Kecamatan Cimahi Utara Kota Cimahi. Prosiding SNaPP: Sains, Teknologi, 4(1), 341-348.
Pasaribu, A. M. (2004). Kajian sistem mudular pada usaha tani ikan bandeng (Chanos chanos, Forskal) di Sulawesi Selatan. Jurnal Pengkajian dan Pengembangan Teknologi Pertanian, 7, 187-192
Rasydta, H. P. (2013). Penggunaan asap cair tempurung kelapa dalam pengawetan ikan Bandeng (Doctoral dissertation, Universitas Negeri Semarang).
Robert L. Mott. (2009). Elemen- Elemen Alat Dalam Perancangan Mekanis Buku 1.Yogyakarta.
Saparinto, C. (2007). Membuat aneka olahan bandeng. Penebar Swadaya. Jakarta.
Sumarwan, Ujang, Perilaku Konsumen, Teori dan Penerapannya Dalam Pemasaran, Edisi Ketiga, Cetakan Pertama, Penerbit Ghalia Indonesia Jakarta, 2009.
Umar, H. (2003). Studi Kelayakan Bisnis: Teknik Menganalisis Kelayakan Rencana Bisnis Secara Komprehensif. Jakarta: PT. Gramedia Pustaka Utama.
Widyastuti, D. A., & Nurdyansyah, F. (2019). Pemberdayaan Wanita Tani Kabupaten Kudus dalam Pembuatan Saus Cabai (Capsicum anuum). Jurnal Surya Masyarakat, 1(2), 81-85.
Yahono, S. B. (2004). Kajian Beberapa Aspek Pengolahan Ikan Secara Tradisional dalam Upaya Peningkatan Mutu Produk Perikanan di Kabupaten Jepara (Doctoral diss ertation, program Pascasarjana Universitas Diponegoro).
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
