Fish Crackers Research Articles

Use of a humidity adsorbent derived from cockleshell waste in Thai fried fish crackers (Keropok)

Abstract In this research, cockleshell waste from food processing is developed into a humidity adsorbent using a simple technique. Cockleshells were first heated at 1,000°C. The crystal structure, functional group, and morphology of cockleshells before and after heat treatment were investigated. Cockleshells before heat treatment had the aragonite phase of CaCO3 compound, but it transformed into the CaO phase after heat treatment. Next, fried fish crackers, Keropok, were selected for humidity testing. The behavior of the humidity adsorbent and fried fish crackers was investigated for 0–180 days. After humidity testing, the CaO phase of the humidity adsorbent reacted with the humidity or water molecules and transformed into the Ca(OH)2 phase. The amount of crack and roughness on the humidity adsorbent surface increased with the increase in humidity testing time. The humidity adsorbent underwent a high humidity reaction and transformed into Ca(OH)2 after 30 days. The water activity, crispness, and thiobarbituric acid-reactive substances (TBARS) of fried fish crackers were analyzed. The water activity of fried fish crackers rapidly decreased, whereas the crispness slowly decreased in the range of 0–30 days. The humidity adsorbent controlled the TBARS value by increasing slowly. Based on these results, cockleshell waste can be developed as a humidity adsorbent and used to prolong the shelf-life of local food products to at least 90 days.

PENGEMBANGAN PRODUK OLAHAN IKAN LAUT MELALUI PENGUATAN KELOMPOK MASYARAKAT PADA DESA ADAT PESINGGAHAN, KECAMATAN DAWAN, KABUPATEN KLUNGKUNG

The local wisdom of coastal communities is one of the potential for supporting survival amidst limited capital and fishing equipment. Local wisdom, one of which is from natural resources, has the potential to support the improvement of the fishermen's economy. Utilizing local resources by managing fish products into processed products is one of the fishing communities' efforts to develop local potential based on local wisdom. Apart from natural potential in socio-cultural terms, namely the sea picking tradition and knowledge of the fish season calendar, it is also a form of local wisdom from the fishermen of the Pesinggahan Traditional Village which is used to maximize the productivity of marine products. These external factors also encourage the development and production of local products, especially the management of processing marine products into processed products from fishing families. Management developed through efforts to form MSMEs using SWOT analysis to develop local products. These processed products include mackerel fish crackers, smoked fish, fish paste, and dried fish. The results of this research show that the local productivity of the Pesinggahan Village fishing community is maintained because the management is carried out using an integrated work system even though it is very simple and traditional. The efforts made in this research are improvements to build MSMEs through the participation of fishing families which are currently maintained so that local products become regional characteristics. Integrated marine product management can improve the economy of fishermen in meeting their living needs.

Optimalisasi Daya Saing UMKM Jeje Jangek Melalui Literasi Keuangan Digital di Desa Tanjung Gusta

Implementation of Real Work Lectures is one manifestation of the Tri Dharma of Higher Education, namely empowerment and community service. On this occasion the author carried out Real Work Lecture activities in Tanjung Gusta Village with the main program headline being the socialization of financial literacy to micro, small and medium business actors, especially fish cracker or jangek cracker business actors. The approach used consists of three methods, namely observation, interviews and documentation. The main work program implemented was visiting business actors making skin crackers to socialize about financial literacy and digital promotion. Then the author also held two supporting work programs, namely the socialization of financial literacy education and sharia investment, the main focus of which was on education about investment and financial management and the second was the implementation economic market day for elementary school students with the aim of cultivating students' talents and interests in the field of entrepreneurship. Both the main and supporting work programs were carried out well and without significant obstacles due to support from Tanjung Gusta Village officials, the community and fellow students who worked together to make the work program successful.

Survey on the salt usage among Fish Cracker (Keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia

Fish crackers (keropok lekor) are known for their tastiness. Although rich in protein and iodine, it contains a high amount of salt or sodium. Therefore, this study aimed to determine the manufacturers’ practice in the preparation of keropok lekor, perception and challenges concerning salt usage, and motivation to reduce salt content. This study also aimed to estimate the sodium content in keropok lekor. Seven manufacturers of keropok lekor in Terengganu were interviewed either face-to-face or online to obtain relevant information. All interviews were recorded, transcribed, and analyzed based on a thematic analysis framework. The recipes of keropok lekor were analyzed using the Nutritionist Pro software to determine the nutritional and sodium content, calculated based on the Malaysian and ASEAN Food Composition Tables. Based on the interviews, most manufacturers (90%) supported the effort to reduce salt in keropok lekor. However, the effort was met with several challenges, such as customer acceptance and negative perception of the taste, decreased sales, and increased material costs. The enabling factors include maintaining the original flavor of keropok lekor, customer requests, marketing opportunities, and the availability of salt substitutes. Support for marketing and financial technology know-how is also necessary. An estimate of 606.43 mg/100g of sodium content in keropok lekor was obtained in this study, which was mainly derived from the usage of sodium chloride and monosodium glutamate (MSG) during the preparation. This study revealed the high salt content in keropok lekor due to the addition of salt and seasonings. There is a potential to reduce salt content in keropok lekor with appropriate support provided to the manufacturers. Nevertheless, further research is needed to produce keropok lekor with reduced salt content, improved sensory, and enhanced microbial and physicochemical characteristics, which can improve customer perception.

SIAPIK: TRANSFORMASI DIGITAL SEBAGAI BASIS PENCATATATAN INFORMASI KEUANGAN UMKM DI IBU KOTA NUSANTARA (IKN)

The aim of this research is to assess the readiness to adopt the SIAPIK application as a digital financial recording technology for MSMEs in IKN. This research method is descriptive and tends to use analysis. The research was conducted in Kab. Penajam Paser Utara and Kab. Kutai Kartanegara which covers all MSMEs in the IKN area. The number of samples used was 2,456 MSMEs. Sample collection used interviews and the SIAPIK application installation and testing method. Based on the results of Canvas Business Modeling, it is known that Fish Crackers (milkfish amplang) have great potential to develop because of the unique raw materials and the IKN area will become the center of the country's capital and tourism. Apart from that, the readiness of MSMEs in the IKN area to adopt the SIAPIK application is not yet optimal because only 3.06% of business actors use this application to record business finances. The results of installation and testing show that business actors face challenges in using the SIAPIK application, this is due to the lack of accounting knowledge and the difficulty of using the SIAPIK application.

Compliance of Malaysia Standard Dried Fish Crackers of Selected Fish Processor in Terengganu

Compliance of Malaysia Standard Dried Fish Crackers of Selected Fish Processor in Terengganu

Pengembangan Website UMKM untuk Meningkatkan Visibilitas di Kelurahan Karanganyar Kota Pasuruan

This community service article focuses on developing a website to increase the visibility of UMKM in Karanganyar Village, Pasuruan City. Using the Participatory Action Research (PAR) method, this activity involves observations and interviews with UMKM actors to understand their needs and challenges. The development process began by redesigning the appearance and features of the website to be more user-friendly and informative, which was then integrated with the profiles of UMKM, that had not yet been registered. As a result, several UMKM, such as Permata Bread, Fish Crackers, Pecel Rice, Lele Dimsum, Motor Parts, Dumpling Noodles, Tamarind Turmeric and Bonagung Herbal Medicine, Chicken Nuggets, Macrame Glaze, Petis Tambar, and Es Agogo, were successfully added to the website. This increased visibility allows UMKM to reach a wider market, both local and international. The social impact of this development includes an increase in the number of customers and greater business opportunities for UMKM. This article concludes that website development carried out in a participatory manner can be an effective tool in empowering local UMKM, as well as encouraging economic growth and community welfare in the digital era

Upaya Pemberdayaan Masyarakat melalui Pelatihan Pengolahan Ikan Patin sebagai Produk Unggulan di Desa Basarang, Kecamatan Basarang, Kabupaten Kapuas

Basarang Village, located in Basarang Sub-district, Kapuas Regency, Central Kalimantan, has great potential in fisheries, particularly catfish farming. Despite the abundant production of catfish, its utilization is still limited to the sale of fresh fish without further processing. This condition encouraged KKN students from Palangka Raya University to conduct community service activities in the form of training on processing catfish into fish crackers, with the aim of increasing the added value of products and community income. The training was attended by PKK women and members of the Basarang Village Youth Organization on August 8-9, 2024. The methods used included observation, training, and coaching. The results showed high enthusiasm from the participants, as well as improved skills in catfish processing. The resulting patin fish crackers are expected to become a promising new business opportunity, strengthen the local economy, and support sustainable economic development in the village. Further implementation and policy support are needed to maximize the positive impact of this activity.

Review Of Intellectual Property Law On Micro, Small, And Medium Enterprise Products Of Selar Fish Crackers In Warnasari Village, Cilegon City

Micro, Small, and Medium Enterprises (MSMEs) activities in Cilegon City are one of the growing business sectors to support the national economy.. For business actors starting a business, they need to think about the concept of business and intellectual property protection. In the business world, Intellectual Property can be one of the important elements because it can give the owner an advantage over the results of his invention. This study aims to determine the concept and product innovation of Micro, Small, and Medium Enterprises (MSMEs), Selar Fish Crackers in Warnasari Village, Citangkil District, Cilegon City, and to determine the legal protection of intellectual property for Micro, Small, and Medium Enterprises (MSME products), Selar Fish Crackers in Warnasari Village, Citangkil District, Cilegon City. This research uses qualitative methods and empirical juridical approaches. Where the research is conducted by looking at the law as a norm or das sollen and as a socio-cultural reality or das sein obtained directly from the research location. The data analysis technique uses descriptive analytical techniques. The results showed that the concept and innovation of MSMEs is the first step taken to develop the Akbar Jaya Fish Crackers business and protect intellectual property in its products, one of which is by registering the brand to the Directorate General of Intellectual Property to obtain legal certainty.

Digital-Based Training on Making Processed Fish Crackers for MSMEs Sinar Mutiara

Sinar Mutiara MSME located in Karang Serang Village, Tangerang Regency, Banten Province, produces quality fish crackers with interesting innovations. Made from fresh fish ingredients and hygienic manufacturing processes, these fish crackers make a healthy and delicious everyday snack. The practical packaging makes these crackers suitable for traveling or enjoying at home. Free of preservatives and artificial colors, Tish Fish Crackers are safe for consumption by all groups and have gained wide recognition among our loyal customers. This research method uses a qualitative method that begins with lectures, discussions, exercises, and evaluations. The service activities not only provide theoretical and practical knowledge to students, but also training in making mackerel fish crackers. Through this training, MSMEs are expected to get interesting recipes for processed fish crackers.

Chemical characteristics of traditional fish crackers (kemplang) heated using a microwave oven

Fish crackers (kemplang) are distinctive foods produced in Palembang, Indonesia, but their production process involves conventional frying using oil, which is very dangerous for health because it can cause heart disease and increase cholesterol levels. Therefore, this study aimed to examine the chemical characteristics of Palembang fish crackers heated using a microwave oven. A factorial randomized block design was used with two treatment factors, the addition of eggs (A) as well as the difference in water content (B). Factor A has 3 sublevels of A1 = without eggs, A2 = egg yolks, A3 = whites and yolks, while B has 2, including B1 = 7.5±1%, and B2 = 13.5±1%. The parameters observed include water, protein, fat and amino acid contents. The results showed that the water content of the crackers decreased significantly, while the protein and amino acid levels increased after heating. The reduced fat content was caused by increased oxidation due to the increased temperature. Palembang fish crackers (kemplang) with high protein and amino acids can be produced using a dough formulation with the addition of eggs and water content of 13.5±1%. Furthermore, the use of a microwave oven is a healthier alternative to conventional methods

Processing Business Analysis Belida Fish (Notopterus chitala) and Patin Fish (Pangasius sp) in Jantur Village Muara Muntai District Kutai Kartanegara District

This study aims to determine the stages of processing crackers and amplang from belida fish and patin fish in Jantur Village, Muara Muntai Subdistrict by analyzing the feasibility of businesses run by 8 respondents. The research method used is qualitative and quantitative, using a questionnaire to conduct structured interviews. Data sample collection was carried out using the census and survey methods and then analyzed descriptively and calculated the sales costs and profits of processed belida and catfish businesses. The processing cycle of belida fish crackers, amplang belida fish, and catfish crackers is 1-6 times/production year (average 3 production cycles/year). The average profit obtained from the belida fish cracker processing business is Rp.1,042,234 / year. The average profit obtained from the belida fish amplang processing business is Rp.2,744,869 / year and the average profit obtained from the patin fish cracker processing business is Rp.59,133 / year. This business feasibility analysis results show that processing belida fish and catfish is still often run even though it takes longer to reach the return on investment.

RANCANG BANGUN JEMURAN KERUPUK OTOMATIS BERBASIS IOT UNTUK PRODUSEN KERUPUK IKAN DI SIDAYU GRESIK

Gresik Regency is one of the regencies in East Java province with a geographical location directly adjacent to the coast of the Java Sea. The amount of milkfish cultivation that can be produced from ponds located on the north coast of Gresik Regency has a high potential value to be utilized as processed fish products. One of the most widely produced processed fish products is milkfish crackers. The availability of easily obtained raw materials does not make it difficult to process fish crackers. Drying crackers by drying in the sun will run smoothly in hot weather or dry season. However, when entering the rainy season, there are often many obstacles, namely the heat of the sun that does not match what is needed, such as cloudy weather and even if it suddenly rains, which sometimes causes mold on the crackers because there is not enough time to take the crackers that are being dried. The drying process must always be supervised directly by humans, besides that there are several types of crackers with different compositions that have different drying times. This tool is enabled to recognize the weather including light intensity, air temperature, and rainfall so that it is considered more efficient to use during the rainy season. The user simply puts the fish crackers on the clothesline and when the tool recognizes rainy or cloudy conditions, the fish cracker clothesline will be pulled by an electric motor to be put into the room. When the user is away, the clothesline can also be monitored and controlled remotely. As a result, the IoT-based Automatic Cracker Clothesline System can recognize whether the weather is sunny, hot, or rainy. The system can also extend the clothesline automatically when the weather is sunny or hot, the system can pull the clothesline when it rains or cloudy automatically. The system can send notifications to the smartphone according to the weather conditions and the position of the clothesline being pulled or extended in realtime, the system can display the indicators of each sensor to the smartphone. Users can also enter the drying time and minimum temperature range into the system. As a result, the system can run well to recognize the weather around the cracker clothesline and can insert crackers when it is raining, cloudy or when the drying time has expired automatically.

PELATIHAN PRODUKSI DAN PENGEMASAN OLAHAN HASIL PERIKANAN PADA KELOMPOK NELAYAN TRADISIONAL UJUNGPANGKAH DI KABUPATEN GRESIK PROVINSI JAWA TIMUR

The problem faced by traditional fishermen groups is business expansion and empowerment of fishermen women to process some of the catch into processed products. Processed fish products that are in demand by the public are a promising business opportunity, this requires technology to produce good products. Products resulting from the diversification of marine processing are catches that are rarely consumed by the public, but have high nutritional content that is really needed by the community. The aim of making this product is to increase the added value of runcah fish. Trash fish is usually only used as fish meal or even in certain conditions is thrown away because it cannot be processed into a product of marketable value. The implementation of this program is divided into several activity stages, namely: The first stage is collecting aspirations, the second stage is exploring the problems that exist at the location of community service activities and the third stage is evaluating mentoring activities. The results of this activity are that the partner group has succeeded in producing the raw material for Pahat fish and has the motivation to produce processed products in the form of nuggets, meatballs and fish crackers. Nugget, somai and dragon's foot products, all of which are made from fish meat, are expected to be a breakthrough in efforts to increase the added value of products caught by fishermen. The conclusion from this community service activity is that the partner group has high enthusiasm and motivation to take part in training in community service activities, has adequate skills to produce processed products from Pahat fish and is successful in producing Pahat fish raw materials and has the motivation to produce processed products in the form of nuggets, meatballs and fish crackers.

SOSIALISASI PENGEMASAN PRODUK, LABEL PRODUK DAN PEMBUATAN LAPORAN KEUANGAN SEDERHANA BAGI PELAKU UMKM DI DESA ADAT SANUR

Desa Adat Sanur has the potential for natural resources in the form of abundant fish, but the utilization of these natural resources to increase selling value is still not optimal because the fish is sold raw without any processing. In addition, the potential of Desa Adat Sanur is also a strategic tourism object, with this potential certainly having an impact on Micro, Small and Medium Enterprises (MSMEs) around Desa Adat Sanur. However, there are still many business actors who still combine their business money with their personal money and have not kept financial records so that business profits are also not recorded. Based on these problems, socialization of Micro, Small and Medium Enterprises related to increasing selling value and financial recording is important even though it is simple. This village project activity has solutions related to the problems previously described. The method used in this village project is in the form of socialization and mentoring regarding fish processing into finished products in the form of crackers, product packaging, product labels and making simple financial reports for Micro, Small and Medium Enterprises (MSMEs). The results of this village project can provide an understanding of the importance of recording good financial statements and provide an explanation of how to increase the selling value of fish through the processing of raw fish products into finished products in the form of fish crackers.

Rancang Bangun Alat Angkut Bahan Baku Guna Meningkatkan Efektivitas Material Handling dengan Pendekatan Ergonomi

PT Candi Jaya Amerta is a company engaged in the food sector and produces various types of traditional crackers, such as shrimp crackers, fish crackers, and other variations. The process of manually transporting flour raw materials at PT CJA takes a long time so that it can reduce the effectiveness of material handling. In this study, the design of an ergonomic raw material transport tool was carried out with the aim of reducing the level of fatigue in workers and speeding up the process of moving raw materials. the method used is the anthropometric method. the results of collecting anhtropometric data on workers are used to design the tool. the cardiovascular load method is used to measure the level of fatigue of workers based on the pulse rate of workers. the dimensions of the tool have a height of 114cm, width of 80cm, length of 125cm, and tool reach of 88cm. the percentage of worker fatigue is known with % CVL before using the tool design. worker 1 = 72.5%, worker 2 = 61.22% then there is a decrease in fatigue levels after using the tool design to %CVL worker 1 = 43%, worker 2 = 26%.

Efforts to reduce the number of job seekers through entrepreneurship workshops and training on the production of tilapia fish crackers

The majority of Ngujungrejo residents earn their livelihoods through farming, primarily producing rice and various types of fish. They typically sell the fish fresh at nearby markets. However, they encounter challenges during periods of abundant harvests, as oversupply leads to price drops and the risk of fish spoilage, especially tilapia. Additionally, there has been a rise in the number of job seekers over the past three years. The goal of this initiative is to enhance residents' entrepreneurial skills and understanding while improving their ability to process harvests into higher-value products. Methods employed include surveys, entrepreneurship workshops, training sessions on producing tilapia fish crackers, and evaluation. The outcome of this effort has been a 60% increase in knowledge and understanding of entrepreneurship and a 75% improvement in skills related to tilapia fish production. This growth is anticipated to empower participants to establish home-based industries, consequently reducing the number of job seekers in the area.

Liquid Chromatography with Tandem Mass Spectrometry Analysis of Carboxymethyl Lysine in Indonesian Foods.

There is little data on directly measured carboxymethyl lysine (CML) content in Indonesian foods. This study aimed to generate a database of CML values in foods commonly consumed in West Java and West Sumatra. The results were to be used to update our previous estimated CML values. CML values in food samples were measured using high-pressure liquid chromatography with tandem mass spectrometry (HPLC-MS/MS). Food protein content was analyzed by Kjeldahl's method or inferred from the nutrition facts' label. A total of 210 food samples were examined, with the food groups of meat and poultry (1.06 mg CML/100 g edible food), and starchy foods (0.21 mg/100 g edible food) having the highest and lowest mean CML levels, respectively. We found that the foods with the top three highest CML content were fried starch dough (cimol), fried fish crackers, and chicken gulai. The mean of the estimated values (0.80 mg CML/100 g edible food) was higher than the directly measured values (0.66 mg CML/100 g edible food), [p < 0.035]. Conclusion: This database provides information on CML values in Indonesian foods, and can be further used to make a guide policy for the selection of foods to reduce non-communicable diseases. Further measurements are needed on Indonesian dishes to complete the database.

PELATIHAN PEMBUATAN KRUPUK IKAN EKOR KUNING SEBAGAI IDE BISNIS DALAM MENGEMBANGKAN JIWA WIRAUSAHA PADA DESA MUARA GADING MAS LAMPUNG TIMUR

Lack of knowledge and skills in processing fishery products, namely those that can become products of economic value. So this Community Service aims to increase the knowledge and skills of the group of women in Muara Gading Mas village through training in making crackers made from fish as the basic ingredient into savory and delicious processed fish cracker products. The target of this program is the formation of a business unit that develops food products from fish as basic ingredients. Specifically, this program aims to train housewives in Muara Gading Mas village to produce fish crackers. This training is providedstarting from processing methods, drying methods to frying. The results achieved in this activity are that the group of housewives in Muara Gading Mas village understand and have skills in entrepreneurship, and know how to manage abusiness in a more structured way, there are fish cracker products with a savory and delicious taste. From the results of the evaluation that has been carried out, it can be seen that the participants' knowledge regarding fish-based processing hasincreased and opened the participants' minds to take advantage of existing opportunities to increase income.

Processed Seafood Determination for Fishermen Prosperity Using Macro Ergonomic and Analytical Hierarchy Process

The high rate of stunting in children in East Java Province is a problem that has become a major focus in the national scope. Based on these problems, the researcher intends to increase the intake of animal protein from fish for fishermen’s families, by prioritizing fish processing in coastal areas of East Java and providing education and knowledge for fishermen in fish processing methods in coastal areas of East Java Province. An analysis was carried out using the macro ergonomic and Analytical Hierarchy Process (AHP) method to determine the priority of processed food from fish ingredients to reduce stunting rates. The criteria in this analysis are Community Preferences, Community Knowledge, Ergonomic process, Commodity Production, and Fish Processing Tools. The results of the analysis found that priority choices in percentage include Fish Nuggets, Fish Sticks, Fish Meatballs, and Fish Crackers. The final result of this study was the priority of processed fish food ingredients to reduce stunting rates in children in coastal areas of East Java Province. With these results, it can help SMEs and coastal communities to process fish food ingredients with the aim of developing communities and coastal areas and increasing fishermen’s family interest in consuming processed fish ingredients to reduce stunting.