1. DASAR DIVERSIFIKASI DAN PENGEMBANGAN PRODUK PERIKANAN Oleh : Wini Trilaksani dan Bambang Riyanto DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

2. TUJUAN INSTRUKSIONAL UMUM (TIU) Setelah menyelesaikan mata kuliah ini mahasiswa diharapkan akan dapat menjelaskan teknologi hasil perairan yang terdiri dari karakteristik dasar bahan baku, teknologi pemanfaatan, dasar peningkatan produk bernilai tambah tinggi dan dan pengolahan tanpa limbah (zero waste production) serta pengembangan industri hasil perairan dan kelautan berdaya saing tinggi

3. TUJUAN INSTRUKSIONAL KHUSUS (TIK) Setelah menyelesaikan kuliah ini mahasiswa akan dapat menjelaskan dasar teknologi pemanfaatan hasil perairan dan penganekaragaman olahan untuk menghasilkan produk pangan bernilai tambah tinggi

4. PUSTAKA Alasalvar C dan Taylor T. 2002. Seafoods-Quality, Technology, and Nutraceutical Applications. Springer-Herlag Berlin Heidelberg New York. Bremmer HA. 2002. Safety and Quality Issues in Fish Processing. CRC Press. Woodhead Publishing Limited Canbridge England. Clucas, Word AR. 1996. Post Harvest Fisheries Development. A Guide to Handling, Preservation, Processing and Quality Manley DJR . 2000. Technology of Biscuits, Crackers, and Cookies, Third Edition. CRC Press LLC. Boca Raton, Florida. USA. Park JW dan MT Morrissey. 2000. Surimi and Surimi Seafood. Marcel Dekker Inc., New York.

6. HASIL PERAIRAN, KONSUMSI DAN KOMPONEN GIZI

8. TYPE OF FISH Clams Under 15 Under 5 Low oil – low protein E Skipjact Tuna Over 20 Under 5 Low oil – very high protein D Siscowet Lake Trout Under 15 Over 15 High oil – low protein C Sockeye Salmon 15 - 20 5-15 Medium oil – high protein B Cod 15 – 20 Under 5 low oil – high protein A Prototype Protein Content (%) Oil Content (%) Type Category

9. TYPE OF FISH A Scallops A Shrimp D Tuna B Sardine, california A B Salmon, Atlantic A Rockfish A Pollock E Oysters A Ocean Perch B A Mullet C B Mendhanden C B Mackerel C B Herring,sea D Halibut A Hake A Haddock A Flounder A Crab A Cod E Clams B A Crap - A Bullhead and catfish C B Anchovies Secondary Category Primary Category Species

10. NILAI KANDUNGAN KIMIAWI BEBERAPA HASIL LAUT 0.8 190 9 3.2 23.49 129 Jangilus ( Istiophorus ) 82.22 0.74 1.49 1.09 14.53 Patin (Pangasius) 86.23 0.01 6.41 2.25 0.54 6.16 Teripang ( Holothuria scabra ) 81.39 69.34 69.85 69.47 3.92 2.52 2.52 0.9 1.89 3.61 4.59 2.45 15.43 15.64 25.67 16.99 Gonad Bulu Bali * T. gratilla * E. calamaris * M. globulus * D. setosum 79.2 1.6 184 79 1.4 0.9 17.6 87 Udang ( Penaeus ) 77 1.2 2.8 17.8 Nila Merah 56 2 200 20 0 15 16 240 Tembang ( Sardinela fimbriata ) Air (g) Fe (mg) P (mg) Ca (mg) Abu (g) Karbohidrat (g) Lemak (g) Protein (g) Energi (kal) Ikan

11. Principal constituents (percentage) of fish and beef muscle SOURCES: Stansby 1962; Love 1970 75 96 66-81 28 Water 1 105 1.2-1.5 0.4 Ash 1 <0.5 Carbohydrate 3 67 0.2-25 0.1 Lipid 20 28 16-21 6 Protein Max. Normal variation Min. Beef (isolated muscle) Fish (fillet) Constituent

13. ESSENTIAL AMINO-ACIDS (PERCENTAGE) IN VARIOUS PROTEINS SOURCES: Braekkan 1976; Moustgard 1957 8.1 5.0 7.6 6.0 Valine 3.3 2.9 4.3 4.0 Methionine-cystine 5.5 4.2 4.4 4.6 Threonine 7.1 5.2 7.2 6.0 Isoleucine 8.4 8.2 10.2 8.4 Leucine 5.4 4.5 5.3 3.9 Phenylalanine 2.2 3.8 2.6 2.0 Histidine 1.9 1.1 1.6 1.0 Tryptophan 6.8 9.3 8.1 8.8 Lysine Eggs Beef Milk Fish Amino-acid

14. RECOMMENDED DIET

17. NUTRITIONAL INFORMATION Per 3.5 oz/100 grams of raw edible portion Source: USDA 161.0 56.0 286.0 Sodium 33.0 34.0 28.0 Cholesterol 16.78 12.8 11.9 Protein 0.08 0.09 0.43 Saturated fat .076 .97 2.24 Total fat 88 74 86 Calories Mixed Scallop Mixed Clam Blue Mussel

19. POLA KECUKUPAN ASAM AMINO ESSENSIAL BERAGAM KELOMPOK UMUR Sumber : FAO/WHO/UNU. 1985. Expert consultation energy and protein requirements. WHO Technical Report Series 724 Geneva 21 17 22 25 42 AAB 19 9 28 34 43 Treonin 19 31 Ibu menyusui 5 16 Orang dewasa, tua 9 44 Anak sekolah/remaja 11 58 Anak pra sekolah 17 66 Bayi Triptofan Lisin ASAM AMINO Kelompok Umur (Tahun)

23. BERAT YANG DAPAT DIMAKAN PADA BEBERAPA JENIS HASIL PERIKANAN 76 * Manyung 30 Kerang Hijau 70 Cumi-cumi 68 Udang 52.3 * Hiu 100 * Teri 80 * Kembung LAUT 40 * Mas 78.6 * Gabus 45-50 * Nila Merah 54.20 * Patin EP (%) TAWAR

26. PREDIKSI/ESTIMASI JUMLAH IKAN YANG HARUS TERSEDIA UNTUK MEMENUHI TARGET PEMENUHAN KEBUTUHAN PROTEIN asumsi BDD ikan 60 %, protein 17%, Jumlah penduduk Indonesia th 2006: 221.654.500 38.094.162 28.570.622 25.370.712 22.856.497 19.047.081 12.685.356 8.456904 4.228.452 Jumlah ikan yang harus tersedia (ton) 171,7 128,8 114,4 103 85,9 57,23 38,15 19,07 Konsumsi (kg/kapita/th) 49.36 37.02 32.92 29.62 24.68 16,28 10.86 5,43 Sumbangan protein (gram) 100% 75% 66.6% 60% 50% 33,3% 22,2% 11,1% % sumbangan protein ikan terhadap AKG (49,36 gram)

27. 32 High Fish Diet 5 Standard Diet (85 patients) 56-70 YEAR 36 High Fish Diet 8 Standard Diet (126 patients) OVERALL SURVIVAL % GROUP SURVIVAL OF HEART PATIENTS OVER A 16 TO 19 YEAR PERIOD ON A HIGH FISH VS STANDARD DIET

28. KEMUNDURAN MUTU DAN PENGENDALIAN

31. SENSORY CHANGES

32. ONSET AND DURATION OF RIGOR MORTIS IN VARIOUS FISH SPECIES SOURCES: Hwang et al., 1991; Iwamoto et al., 1987; Korhonen et al., 1990;Nakayama et al., 1992; Nazir and Magar, 1963; Partmann, 1965; Pawar and Magar, 1965; Stroud, 196; Trucco et al., 1982 6 0 Unstressed 1 0 Stressed 16 20 60 10 8 0 Carp (Cyprinus carpio) 24 6 20 48 6 15 72 6 10 >72 12 5 >72 3 0 Japanese flounder (Paralichthys olivaceus) 120 22 0 Stressed Redfish (Sebastes spp.) 110 18 0 Stressed Coalfish (Pollachius virens) 54-55 7-11 0 Stressed Plaice (Pleuronectes platessa) 18 20-30 0 Stressed Anchovy (Engraulis anchoita) 35-55 <1 0 Stressed Grenadier (Macrourus whitson) 26.5 2-9 0-2 Unstressed Tilapia (Tilapia mossanibica) small 60g 6 0 Unstressed 1 0 Stressed Blue Tilapia (Areochromis aureus) 18 2 2 Unstressed Grouper (Epinephelus malabaricus) 72-96 14-15 0 Unstressed 1-2 0.5 30 Stressed 20-30 1 10-12 Stressed 20-65 2-8 0 Stressed Cod (Gadus morhua) Time from death to end of rigor (hours) Time from death to onset of rigor (hours) Temperature °C Condition Species

33. Freshness ratings: Council Regulation (EEC) No. 103/76 OJ No. L20 (28 January 1976) (EEC, 1976) 1 Or in a more advanced state of decay. 1 Sour Slightly sour No smell of seaweed or any bad smell Seaweed Gills, skin abdominal cavity Smell 1 Does not stick Sticks slightly Sticks Sticks completely to flesh Peritoneum 1 Does not stick Sticks slightly Sticks Breaks instead of coming away Vertebral column 1 Soft (flaccid) Scales easily detached from skin, surface rather wrinkled, inclining to mealy Slightly soft (flaccid), less elastic Waxy (velvety) and dull surface Less elastic Firm and elastic Smooth surface Flesh Condition Kidneys and residues of other organs and should be brownish in colour Kidneys and residues of other organs and blood should be pale red Kidneys and residues of other organs should be dull red; blood becoming discoloured Kidneys and residues of other organs should be bright red, as should the blood inside the aorta Organs 1 Red Pink Slightly pink Uncoloured Colour (along vertebral column) 1 Opaque Slightly opaque Velvety, waxy, dull Colour slightly changed Bluish, translucent, smooth, shining No change in original colour Flesh (cut from abdomen) 1 Yellowish Milky mucus Becoming discoloured Opaque mucus Less coloured Slight traces of clear mucus Bright colour No mucus Gills 1 Concave in the centre Milky cornea Grey pupil Flat Opalescent cornea Opaque pupil Convex and slightly sunken Slightly opalescent cornea Black, dull pupil Convex (bulging) Transparent cornea Black, bright pupil Eye 1 Dull pigmentation Opaque mucus Pigmentation in the process of becoming discoloured and dull Milky mucus Pigmentation bright but not lustrous Slightly cloudy mucus Bright, iridescent pigmentation, no discoloration Aqueous, transparent, mucus Skin Appearance 0 1 2 3 Part of fish inspected Marks Criteria

34. AUTOLYTIC CHANGES

38. Changes in IMP, Ino and Hx in non-sterile cod fillets at 3°C adapted from Gill (1990) Changes in IMP, Ino and Hx in sterile cod fillets at 3°C adapted from Gill (1990)

39. MICROORGANISM CHANGES

40. DOMINATING MICROFLORA AND SPECIFIC SPOILAGE BACTERIA AT SPOILAGE OF FRESH, WHITE FISH (COD) (FROM HUSS, 1994) 1) Modified Atmosphere Packaging (CO 2 containing) 2) LAB: Lactic Acid Bacteria 3) Fish caught in tropical waters or freshwaters tend to have a spoilage dominated by Pseudomonas spp. References: 1) Battle et al. (1985); 2) Dalgaard et al. (1993); 3) Donald and Gibson (1992); 4) Gorczyca and Pek Poh Len (1985); 5) Gram et al. (1987); 6) Gram et al. (1990); 7) Gram and Dalgaard (pers. comm.); 8) Jorgensen and Huss (1989); 9) Lima dos Santos (1978); 10) van Spreekens (1977) 2,4,5,8 Motile Aeromonas spp. (A. hydrophila) Gram-negative mesophilic fermentative rods (Vibrionaceae, Enterobacteriaceae) Aerobic 20-30°C 6 Aeromonas spp. Gram-negative psychrotrophic rods (Vibrionaceae) MAP 5°C 10 Aeromonas spp. S. putrefaciens Gram-negative psychrotrophic rods (Vibrionaceae, S. putrefaciens) Vacuum 5°C 10 Aeromonas spp. S. putrefaciens Gram-negative psychrotrophic rods (Vibrionaceae, S. putrefaciens) Aerobic 5°C 1,7 P. phosphoreum Gram-negative fermentative rods with psychrophilic character (Photobacterium) Gram-negative non-fermentative psychrotrophic rods (1-10% of flora; Pseudomonas, S. putrefaciens) Gram-positive rods (LAB 2) MAP 1 0°C 1,9 S. putrefaciens P. phosphoreum Gram-negative rods; psychrotrophic or with psychrophilic character (S. putrefaciens, Photobacterium) Vacuum 0°C 2,3,4,9 S. putrefaciens Pseudomonas 3 Gram-negative psychrotrophic, non-fermentative rods (Pseudomonas spp., S. putrefaciens, Moraxella, Acinetobacter) Aerobic 0°C References Specific spoilage organisms (SSO) Dominating microflora Packaging atmosphere Storage temperature

41. Typical spoilage compounds during spoilage of fresh fish stored aerobically or packed in ice or at ambient temperature NH 3 , acetic, butyric and propionic acid anaerobic spoilers TMA, H 2 S Vibrionaceae ketones, aldehydes, esters, non-H 2 S sulphides Pseudomonas spp. TMA, Hx Photobacterium phosphoreum TMA, H 2 S, CH 3 SH, (CH 3 ) 2 S, Hx Shewanella putrefaciens Typical spoilage compounds Specific spoilage organism

42. Substrate and off-odour/off-flavour compounds produced by bacteria during spoilage of fish NH 3 , biogenic amine amino-acids, urea esters, ketones, aldehydes amino-acid s (glycine, serine, leucine) hypoxanthine inosine, IMP acetate, CO 2 , H 2 O carbohydrates and lactate CH 3 SH, (CH 3 ) 2 S methionine H 2 S cysteine TMA TMAO Compounds produced by bacterial action Substrate

43. OXIDATION The large amount of polyunsaturated fatty acid moieties found in fish lipids makes them highly susceptible to oxidation by an autocatalytic mechanism. The process is initiated as described below by abstraction of a hydrogen atom from the central carbon of the pentadiene structure found in most fatty acid acyl chains containing more than one double bond: -CH = CH-CH2-CH = CH- -CH = CH-CH-CH = CH- + H · autooxidation of polyunsaturated lipid

44. Primary hydrolytic reactions of triglycerides and phospholipids. Enzymes: PL1 & PL2 phospholipases; TL, triglyceride lipase

45. BEBERAPA PRINSIP PENGAWETAN PANGAN HASIL LAUT

46. HEAT PRESERVATION AND PROCESSING Oleh : Wini Trilaksani dan Bambang Riyanto DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

50. PASTEURISASI Pemanasan dengan suhu yang tidak terlalu tinggi, suhu yang digunakan lebih rendah dari titik didih. Pasteurisasi biasa diterapkan pada produk yang tidak tahan dengan suhu tinggi Tujuan Pasteurisasi : tergantung dari jenis makanan (pada susu ditujukan untuk menghancurkan mikroorganisme patogen; pada sebagian besar makanan (wine, beer , juice ) berfungsi untuk memperpanjang daya simpan Pasteurisasi dilakukan selama beberapa menit pada suhu 60-70 o C dan pada waktu tertentu harus dihentikan, karena jika berlebihan akan terbentuk zat-zat yang tidak dikehendaki Produk perikanan yang sering dipasteurisasi adalah kerang ( oyster ), rajungan/kepiting kaleng

51. BLANCHING Proses blanching hampir sama dengan pasteurisasi, hanya waktunya berlangsung singkat (hanya beberapa detik). Proses ini dapat mencapai titik didih atau tidak. Biasanya diterapkan pada sayuran dan buah-buahan (mempertahankan kecerahan warna). Pada produk perikanan biasanya bertujuan untuk membentuk tekstur (disarankan untuk kerang-kerangan) Perlakuan blanching harus diikuti dengan pengeringan dan pendinginan (Freeze Drying) Proses blanching menyebabkan terjadinya denaturasi protein dan keluarnya air dari dalam produk

52. PERBEDAAN BLANCHING & PASTEURISASI Membunuh mikroba patogen Menginaktifkan enzim, pembentuk tekstur, pencerahan warna Tujuan utama Lebih lama Lebih cepat dari pasteurisasi Waktu Susu, rajungan kaleng Biasanya sayuran, buah dan kerang-kerangan Produk Lebih rendah dari suhu didih Dapat mencapai suhu didih, dapat juga tidak Suhu Pasteurisasi Blanching Parameter

53. STERILISASI Pemanasan dengan suhu yang sangat tinggi Sterilisasi membunuh mikroba patogen dan non patogen ( complete destruction of microorganisme ) Sterilisasi dapat menghancurkan nilai gizi, sehingga sterilisasi komersial diharapkan dapat menghancurkan spora bakteri tanpa mengubah nilai gizi Spora lebih resisten pada suhu 121 o C minimal 15 menit/ equivalen untuk C. botulinum dan Bacilus stearethermophilus Sterilisasi Komersial Tingkat sterilisasi dimana semua mikroba patogen dan pembentuk toksin dapat dihancurkan atau dimusnahkan begitu juga dengan mikroorganisme yang jika ada, tumbuh dalam produk dan menimbulkan kebusukan di bawah Penanganan dan kondisi penyimpanan normal Makanan yang steril secara komersial mungkin mengandung sejumlah kelompok mikroba dalam bentuk spora yang sangat tahan panas, tetapi spora ini tidak dapat membelah diri dan akan hidup bila diisolasi dan ditumbuhkan

54. PENGERINGAN IKAN Pengeringan ikan adalah mengeluarkan air dari ikan secara normal. Umumnya air dapat dihilangkan dengan cara penguapan, namun penambahan garam atau gula dan aplikasi tekanan juga dapat menghilangkan air. Beberapa faktor yang mempengaruhi tingkat pengeringan adalah ketebalan, luar permukaan, kandungan air, suhu, kelembaban relatif, kandungan lemak dan kecepatan udara (makin cepat aliran udara, Rh cepat turun sehingga penguapan cepat berlangsung)

56. SMOKING Pengasapan adalah salah satu cara pengawetan yang memanfaatkan asap sebagai bahan pengawet. Tujuan pengasapan mematangkan dan mengempukkan daging, mengeringkan, memberikan warna yang baik, memberikan penampakan mengkilat pada produk serta mematikan mikroba awal yang terkandung dalam produk Komponen asap mempunyai sifat sebagai antiseptik, germisida dan memberikan flavor yang spesifik pada produk Pengasapan dibagi menjadi dua bagian, yaitu pengasapan panas dan pengasapan dingin (Cuttiong 1965) Pengasapan dingin adalah proses pengasapan dengan meletakkan ikan yang akan diasap agak jauh dari sumber asap dengan suhu sekitar 30-40 o C serta lama pengasapan dapat berlangsung selama beberapa hari sampai dua minggu tergantung ukuran ikan Pada pengasapan panas, suhu asap dapat mencapai 120 o C atau lebih,

57. DEEP FRYING Penggorengan merupakan suatu unit operasi yang digunakan untuk mengubah citarasa makanan dengan minyak goreng sebagai media pindah panas Tujuan utama penggorengan adalah : meningkatkan warna, rasa dan aroma yang khas bahan pangan yang digoreng Metode penggorengan Penggorengan dangkal Penggorengan dalam minyak Sesuai untuk pangan yang mempunyai rasio luas permukaan terhadap volumenya besar. Permukaan pangan tidak menerima panas secara merata variasi suhu Pencoklatan tidak merata Cocok untuk semua bahan pangan dalam berbagai bentuk. Menghasilkan warna dan penampakan seragam

58. IRADIASI PANGAN

59. Iradiasi pengion (Cobalt-60,Cesium 137,Mesin Berkas Elektron, Sinar X) Sel hidup mengalami eksitasi, ionisasi, dan perubahan kimia sehingga memberikan efek biologis Pertumbuhan sel hidup terhamat DAYA AWET BAHAN PANGAN MENINGKAT PRINSIP PENGAWETAN MAKANAN IRADIASI

60. SPEKTRUM ELEKTROMAGNETIK

61. Demineralized water Ionizing radiation Ionizing radiation sources : Cobalt-60 and Cesium 137

62. Ionizing radiation source : Electron Beam Machine

63. IRADIASI BAHAN PANGAN SIFAT DAN KEUNGGULAN TEKNOLOGI : 1. produk yang akan diproses harus lolos GAP dan GMP 2. merupakan proses “dingin” dengan sumber yang aman (emisi radiasi gamma : 1.17 & 1.33 MeV) 3. mengeliminasi/membunuh serangga dan mikroba patogen 4. kesegaran bahan tetap terjaga 5. mempertahankan kualitas bahan selama penyimpanan 6. tidak meninggalkan residu  ramah lingkungan 7. praktis, karena bahan pangan diproses di dalam kemasan yang terseleksi 8. efektif, efisien,dan aman dikonsumsi

65. PERSYARATAN IRADIASI BAHAN MENTAH DAN OLAHAN Hal yang perlu diperhatikan : ► Kondisi bahan pangan : pH, kadar air, suhu, gizi makro (protein, karbohidrat,lemak), mikro (vitamin & mineral), Aw, dan sifat produk lain ► Kondisi iradiasi (jenis sumber, dosimetri, dosis, oksigen, dan suhu ) ► Tujuan iradiasi (menghambat pertunasan/menunda pematangan / disinfestasi serangga/dekontaminasi mikroba patogen/sterilisasi komersial dan mutlak) ► Pengemasan : karakteristika bahan dan teknik ► Kondisi ruang penyimpanan (suhu dan kelembaban)

66. TEKNOLOGI REFRIGERASI HASIL PERIKANAN (PENDINGINAN DAN PEMBEKUAN) Oleh : Bambang Riyanto dan Wini Trilaksani DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

68. DEFINISI PEMBEKUAN ( FREEZING ) Unit Operasi dimana suhu suatu produk diturunkan dibawah titik beku dan sebagian dari air telah mengalami perubahan keadaan menjadi kristal es (Fellows, 1990).

71. FERMENTED FISH PRODUCTS Oleh : Wini Trilaksani Bambang Riyanto DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

75. DIVERSIFIKASI DAN PENGEMBANGAN PRODUK PERAIRAN Oleh : Wini Trilaksani dan Bambang Riyanto DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

76. DIVERSIFIKASI PRODUK PERIKANAN Penganekaragaman jenis produk olahan hasil perikanan dari bahan baku yang belum/sudah dimanfaatkan dengan tetap memperhatikan faktor mutu dan gizi, sebagai usaha penting bagi peningkatan konsumsi produk perikanan baik kualitas maupun kuantitas dan peningkatan nilai jual. HASIL SAMPING PRODUK PERIKANAN Bagian-bagian dari komoditi hasil perikanan yang tidak digunakan sebagai bahan baku dalam proses pengolahan. Contohnya kulit, sisik, tulang, pancreas, hati, kepala, gonad, gelembung renang, carapace, dll. PRODUK Merupakan suatu yang diproduksi atau tumbuh, atau hasil dari suatu proses, bisa juga berarti komponen baru yang terbentuk sebagai hasil dari produk kimiawi. PRODUK PERIKANAN Ikan (fin fish), moluska, dan krustase (shellfish), rumput laut (seaweed), microalga, dan biota lainnya baik yang hidup di air tawar maupun air laut.

77. PENGEMBANGAN PRODUK Merupakan suatu proses untuk menciptakan produk-produk baru yang biasanya dikaitkan dengan kebutuhan konsumen atau pasar, dapat berupa produk inovatif, produk modifikatif, dan produk imitatif. NILAI TAMBAH (VALUE ADDED) Adalah semua bentuk proses baik manual maupun mekanikal yang berubah bentuk baru, baik dari segi penampakkan, tekstur, taste, dan flavor/cita rasa dsb.

78. INFORMASI YANG DIPERLUKAN DALAM PENGEMBANGAN PRODUK 1. Peluang pasar, yaitu kebutuhan konsumen yang dapat dibeli sesuai dengan kemampuan atau daya beli 2. Food habit 3. Target pemakai 4. Kondisi sosial 5. Sistem distribusi 6. Pesaing yang ada 7. Teknologi yang ada versi harga

85. Dried Squid

86. CUMI-CUMI KERTAS

87. SHREDDED DRIED SQUID (SAKI-IKA)

88. ADDED VALUE PRODUCTS

90. SQUID PASTE

91. FRIED CUTTLEFISH

92. Fresh Oyster Product SHELLFISH PRODUCTS Fresh Scallop Products Fresh Green Lip Products

94. SIMPING

96. JAPANESE TRADITIONAL SEAFOOD PRODUCTS (Japanese Style Fish Meat Pastes)

98. PRODUCTION JAPANESE STYLE FISH MEAT PASTES Preparing Raw material Filleting Fleshing (fish meat collector) Bleaching (Leaching or Washing) Dehydrating or Dewatering (centrifugal dehydrator) Grinding Crushing (Chopper) Grinding (Stone Grinding) Mixing Shaping Heating Steaming mushi kamaboko, sumaki Broiling yaki kamaboko, yaki chikuwa Boiling hanpen Frying satsuma age

99. SURIMI

100. Surimi in Japanese means &quot;Minced Fish&quot;, it's pronounced &quot;Sir-Ree-Mee&quot;. JW Park and MT Morrissey. 2000. Surimi and Surimi Seafood. Marcel Dekker Surimi is stabilized myofibrillar proteins obtained from mechanically deboned fish flesh that is washed with water and blended with cryoprotectants. WHAT IS SURIMI ( すり身 ) ?

102. HISTORY AND POPULARITY Surimi is known in Asia dietary long time ago, but recorded in Japanese in 1100 AD The artistry of Surimi now is beyond just the block of flash frozen minced fish, but it's the art and craft of food history and development to feed the human need. Surimi widely spread and well known in America around 1970 and in Europe around 1980 and the popularity and demand explored sometimes in 1983.

104. NUTRIENT Water : 76% Protein : 15% Fat : 0.9% Carbohydrate : 6.85% Cholesterol : 0.03%

105. FLOW DIAGRAM Receiving Receiving Raw fish received at dock; ingredients received at loading platform | | Refrigerated storage Dry storage Refrigerated storage at or below 40°F; dry storage at ambient temperature | | Heading | Mechanical heading equipment | | Gutting | Mechanical gutting equipment | | Filleting | Mechanical filleting equipment | | Deboning | Mechanical deboning equipment | | Mincing | Mechanical mincing equipment | | Wash | Wash tanks | | Dewater | Dewatering screens | | Wash | Wash tanks | | Dewater | Dewatering screens | | Mix | Mixing bin | | Refine | Refiner | | Dehydrate | Screw dehydrator | | Blend <– <–––– Blender | Form Former | Freeze Freezer | Package Packing table | Frozen Storage Freezer | Ship Ship in firm's trucks

110. QUALITY FACTORS AFFECTING SURIMI QUALITY INTRINSIC (BIOLOGICAL) * Species * Seasonality or Sexual Maturity * Freshness or Rigor EXTRINSIC (PROCESSING) * Harvesting * On Board Handling * Water * Time-Temperature of Processing * Washing cycle and wash water ratio * pH and Salinity

111. SURIMI Surimi is a refine form of minced fish meat. It is not in itself a foodstuff; rather it is an intermediate raw material from which the traditional Japanese kneaded foods called kamaboko are manufactured.

112. Raw surimi is a truly bland material, because its flavor components are removed by the leaching process. More importantly, the washing isolates the fish meat’s myofibrillar protein, which is insoluble in fresh water and posses the essential gel-forming capacity so prized by the kamabok o maker.

113. When raw surimi is mixed with antidenaturants and frozen, the product is called frozen surimi. The antidenaturant additives, usually sugar compounds such as sucrose and sorbitol , give surimi the ability to resist freeze denaturatio n, which is and irreversible change in the protein resulting in a reduction in gel strength . If these cryoprotectants are not used, the surimi’s gel-forming capacities will be lost due to denaturation of its proteins, which can occur even while the material is frozen.

114. END PRODUCTS OF SURIMI . Surimi-based products are prepared by extruding the surimi paste (surimi and other ingredients) into various shapes resembling such shellfish meat as king or snow crab legs , crab claws , lobster tails , scallops or shrimp .

116. Handling of Raw Material Fish. A top grade surimi is made aboard factory ships by using very fresh fish, although the manufacturing procedures employ no more than two cycles of washing. Ship-based surimi generally exhibits a gel-forming capacity higher than that of land processed surimi which has gone through several cycles of leaching.

117. Emulsified. To make an emulsified type of product, surimi is treated similarly to meat when it is processed for emulsion products. The level of fat added is usually less than 10%. And the type of fat used is not limited to animal fat. In fact, vegetable oil is of ten added. Because, unlike mammal and bird meat, fish meat readily produces a stable emulsion with oil. (SAUSAGE)

118. The dressed fish entering the meat separator must be cleaned and free of any remnants of intestinal tracts, black belly membranes, blood clots, and other impurities which are difficult to remove in the subsequent procedures.

119. To ensure cleanliness, a recommended practice is to wash the fish twice, once immediately after the removal of head and guts, and again immediately before the fish is fed into the meat separator. Soft water is recommended for washing fish, instead of a ground water which contains dissolved salts and metal.

120. Leaching . Washing the minced fish meat in the process of manufacturing surimi-based product serves as a means of removing fats, oils, and fishy odor as well as providing a white tint to the product. The washing also resulted in reinforcing the product’s gel strength. Several functions are performed by this process.

121. Mechanical strirring the mixture of minced meat and water releases the fat and oil from the muscle tissue and floats them out as the supernatant, which is readily removed by draining. Also separated from the meat are the remnants of digestive organs, which tend to float out along with the fatty substance. The washing dilutes blood and other impurities in the minced meat which may cause discoloration to the product or catalyze denaturation of protein. Fresh water leaches out water-soluble components of the muscle tissue and inorganic salts believed to contribute to freeze denaturation of surimi. The leaching of water-soluble components in turn isolates the muscle contractile protein, which is responsible for surimi’s gel-forming capacity. Repeated washing reduces residual water-soluble proteins in the meat, which in turn reduces the rate of contractile muscle protein denaturation. Although scientific understanding of why this process occurs is still incomplete, it seems the greater the number of washing cycles, the stronger the gel-forming capacitay of the surimi.

122. Principal factors determining the effectiveness of the leaching water are the hardness and the acidity or alkalinity . Water of medium hardness makes a good leaching water, because it replenishes the loss of hardness as washing cycles are repeated, preempting the development of hydrophilic tendency in the meat. Meat swelling is likely to occur more readily in the latter of the washing process; therefore, it is a good practice to perform the last washing cycle with water containing 0.1 to 0.3% sodium chloride. Magnesium chloride or calcium chloride may also be use.

123. Effects of Water Temperature: Warm wash water is more conductive to dewater than cold water. Although the cold water is desirable to preserve product quality, this benefit may be overweighed by the loss of efficiency in the dewatering procedure when the water temperature is very low. Japan’s surimi Association recommends that the water being used for the last washing cycle be about 10 o C (50 o F) in order to achieve a reasonable dewatering efficiency.

124. Additives . Minced fish meat’s chief ingredient is the muscle contractile protein that provides an elastic property when processed into surimi-based products. Elasticity is closely correlated with the sensory (taste and odor) quality of the product and is a highly prized property of kamaboko.

125. Freezing and cold Storage . Surimi which has been dewatered and mixed with antidenaturant additives is ready for freezing. The product is weighed into 10 kg blocks each, put into polyethylene bags, and placed in freezer pans. The formation of ice crystals, which occures in the critical temperature range of -1 to -5 o C should be avoided. This objective is accommplished by freezing the product quickly or minimizing the time the product remains exposed to the critical temperatures. Comparing three commonly used freezers --the contact freezer, semi-air-blast freezer, and air-blast freezer--the contact freezer is reported to be preferred, although other freezer could be made to perform as well by controlling carefully the amount of load relative to the freezing ability. The important conclusion is that the storage temperature should remain below -20 o C with minimum fluctuation.

126. KAMABOKO

129. Shapes “ itatsuki-kamaboko”

130. Kamaboko-fuku Kamaboko-kurione Kamaboko-pee-chan

131. HEATING (STEAMING)

132. HANPEN

134. CHIKUWA

135. SATSUMA-AGE

136. KOURA

138. ANALOG OR IMITATION PRODUCTS

140. Stick Flake Chunk Combo or Salad Pack TYPES OF ANALOG SEAFOOD CRABMEAT Sheet

141. BREADED PRODUCT OLEH WINI TRILAKSANI DEPARTEMEN TEKNOLOGI HASIL PERAIRAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN INSTITUT PERTANIAN BOGOR

148. SELAMAT MENIKMATI TERIMA KASIH