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Abstract
Ikan lemuru (Sardinella longiceps) merupakan primadona bagi daerah Banyuwangi khususnya di Kecamatan Muncar. Potensi ikan lemuru yang cukup banyak dimanfaatkan menjadi olahan produk makanan bagi perusahaan yang berdiri di sekitaran Kecamatan Muncar. Mengingat kandungan protein yang cukup tinggi didalam limbah ikan lemuru yang berasal dari buangan limbah perusahaan, maka penelitian ini bertujuan untuk memanfaatkan limbah lemuru sebagai bahan baku nata de fish sebagai upaya meminimalisir dampak pencemaran. Sebanyak 4 perlakuan dilakukan dalam menentukan formulasi nata de fish, P2.C merupakan perlakuan terbaik karena menghasilkan nata de fish hingga 980 gr, dengan hasil kandungan proksimat (karbohidrat, protein, lemak, serat, nitrogen, mineral) yang lebih baik dibandingkan nata de coco. Selain meminimalisasi dampak pencemaran, nata de fish merupakan kreativitas olahan produk perikanan di Banyuwangi.
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References
- Kurniawati, A., Adharani, N., Sulistiono., Wardhana, MG. 2016. Pemanfaatan Sari Ikan Lemuru Sebagai Bahan Baku Nata De Fish. Laporan Akhir Penelitian BAPPEDA Kabupaten Banyuwangi. Banyuwangi.
- Novotny, L., Dvorska, L., Lorencova, A., Beran, V. Pavlik, I. 2004. Fish: a potential source of bacterial pathogens for human beings. Vet. Med. Czech, 49,(9): 343-359.
- Pambayun, R. 2002. Teknologi Pengolahan Nata de Coco. Kanisius. Yogyakarta.
- Priambodo, Guntur. “Technical and Social Impacts of Wastewater From Fish Processing Industry in Kota Muncar of Indonesia”. Surabaya: Department of Environmental Engineering Sepuluh Nopember Institute of Technology (2011).
- Purwaningsih, R. 2015. Analisis Nilai Tambah Produk Perikanan Lemuru Pelabuhan Muncar Banyuwangi. Jurnal Ilmiah Teknik Industri. 14 (1) : 13-23
- Setiyono, S. Yudo, ”Laporan Akhir Prototipe Alat Pengolah Limbah Industri Pengolahan Ikan di Muncar, Kab. Banyuwangi”, BPPT, 2006.
- Winarno, F.G., dkk. 1980. Pengantar Teknologi Pangan. Gramedia, Jakarta.
References
Kurniawati, A., Adharani, N., Sulistiono., Wardhana, MG. 2016. Pemanfaatan Sari Ikan Lemuru Sebagai Bahan Baku Nata De Fish. Laporan Akhir Penelitian BAPPEDA Kabupaten Banyuwangi. Banyuwangi.
Novotny, L., Dvorska, L., Lorencova, A., Beran, V. Pavlik, I. 2004. Fish: a potential source of bacterial pathogens for human beings. Vet. Med. Czech, 49,(9): 343-359.
Pambayun, R. 2002. Teknologi Pengolahan Nata de Coco. Kanisius. Yogyakarta.
Priambodo, Guntur. “Technical and Social Impacts of Wastewater From Fish Processing Industry in Kota Muncar of Indonesia”. Surabaya: Department of Environmental Engineering Sepuluh Nopember Institute of Technology (2011).
Purwaningsih, R. 2015. Analisis Nilai Tambah Produk Perikanan Lemuru Pelabuhan Muncar Banyuwangi. Jurnal Ilmiah Teknik Industri. 14 (1) : 13-23
Setiyono, S. Yudo, ”Laporan Akhir Prototipe Alat Pengolah Limbah Industri Pengolahan Ikan di Muncar, Kab. Banyuwangi”, BPPT, 2006.
Winarno, F.G., dkk. 1980. Pengantar Teknologi Pangan. Gramedia, Jakarta.