Feasibility Study of Canned Smoked Fish as the Micro Enterprises in South Sumatra Province, Indonesia
Main Article Content
Keywords
home industrty, feasubility study, liquid smoke, Pangasisus, Smoked fish, South SUmatera Indonesia
Abstract
This paper analyzes several aspects (technical, marketing, economic, social, and financial) of canned smoked fish (Pangasius) as a micro-industry in South Sumatra Province, Indonesia. This article adopts mix-methods. A quantitative method is used to explain technical, marketing, economic, and financial aspects, while the social aspect is explained using a qualitative method. The author collects the Pangasius species sample from nine districts in South Sumatra Province for the technical aspect. This sample transformed into canned smoked fish using several steps: preparation, making and cooking, filling process, exhausting, sealing sterilization, and cooling process. The author also collects secondary data and interviews several key informants to analyze the non-technical aspect of the canned smoked fish industry. A canned smoked fish (Pangasius) has excellent potential to develop as a micro-enterprise in South Sumatra, Indonesia. In the long-term, it could be an instrument for the local government to increase citizens' well-being based on local resources and penetrate the ASEAN free trade area. In a short time, it could be an instrument for the local government to manage the economic effect of COVID-19 in South Sumatera, Indonesia. This study could be a baseline for the government to create a policy for developing the smoked fish industry. The result of this study could be a second opinion in planning capital investment within the smoked fish industry at the SSP for the investor and the entrepreneur.
Downloads
Download data is not yet available.
References
[1] United Nations, Transforming our world: the 2030 Agenda for Sustaianable Development. New York, USA: United Nations, 2015.
[2] N.D. Mutiarani and D. Siswantoro, “The impact of local government characteristics on the accomplishment of Sustainable Development Goals (SDGs),” Cogent Bus. Manag., vol. 7, no. 1, pp. 1-11, 2020. https://doi.org/10.1080/23311975.2020.1847751.
[3] Statistics Agency of South Sumatera Province, South Sumatera Province in Figure 2020. Palembang, Indonesia: Statistics Agency of South Sumatera Province, 2020.
[4] M. F. Assogba et al., “Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin,” Cogent Food Agric., vol. 5, no. 1, pp. 1–13, Jul. 2019. https://doi.org/10.1080/23311932.2019.1641255.
[5] B. Kiczorowska, W. Samolińska, E. R. Grela, and M. Bik-Małodzińska, “Nutrient and mineral profile of chosen fresh and smoked fish,” Nutrients, vol. 11, no. 7, pp. 1–12, 2019. https://doi.org/10.3390/nu11071448.
[6] H. A. El-Mossalami, Hanaa and S. A. E. El-Agizy, “Hazard of some toxic biogenic amines and improvement the quality of some fish and fish products in Alexandria City,” J. Vet. Med. Res., vol. 15, no. 2, pp. 83–90, Mar. 2005. https://doi.org/10.21608/jvmr.2005.77936.
[7] M. V. Da Silva, P. A. Gibbs, O. Pinho, I. Ferreira, and P. A. Gibbs, “Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish,” Food Control, vol. 13, no. 6–7, pp. 457–461, 2002. https://doi.org/10.1016/S0956-7135(01)00081-0.
[8] M. Tahir, S. Salengke, Mursalim, Metusalach, and W. Caesarendra, “Performance of Smokehouse Designed for Smoking Fish with the Indirect Method,” Processes, vol. 8, p. 204, Feb. 2020. https://doi.org/10.3390/pr8020204.
[9] V. Varlet, C. Prost, and T. Serot, “Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation,” Food Chem., vol. 105, no. 4, pp. 1536–1556, 2007. https://doi.org/10.1016/j.foodchem.2007.03.041.
[10] I. Kolodziejska, C. Niecikowska, E. Januszewska, and Z. E. Sikorski, “The microbial and sensory quality of mackerel hot smoked in mild conditions,” LWT - Food Sci. Technol., vol. 35, no. 1, pp. 87–92, 2002. https://doi.org/10.1006/fstl.2001.0824.
[11] M. N. Mailoa, E. Lokollo, D. M. Nendissa, and P. I. Harsono, “Karakteristik mikrobiologi dan kimiawi ikan tuna asap,” J. Pengolah. Has. Perikan. Indones., vol. 22, no. 1, pp. 89–99, 2019. https://doi.org/10.17844/jphpi.v22i1.25882
[12] R. Cruz, Z. E. Martins, A. Marques, S. Casal, and S. C. Cunha, “Smoked fish products available in European markets: Human exposure to polybrominated diphenyl ethers and their metabolites,” Food Chem. Toxicol., vol. 121, no. July, pp. 262–271, 2018. https://doi.org/10.1016/j.fct.2018.09.002.
[13] K. Wieczorek and J. Osek, “Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from fresh and smoked fish in Poland,” Food Microbiol., vol. 64, pp. 164–171, 2017. https://doi.org/10.1016/j.fm.2016.12.022.
[14] S. G. Lassen et al., “Two listeria outbreaks caused by smoked fish consumption—using whole-genome sequencing for outbreak investigations,” Clin. Microbiol. Infect., vol. 22, no. 7, pp. 620–624, 2016. https://doi.org/10.1016/j.cmi.2016.04.017.
[15] K. Vongkamjan, S. Roof, M. J. Stasiewicz, and M. Wiedmann, “Persistent Listeria monocytogenes subtypes isolated from a smoked fish processing facility included both phage susceptible and resistant isolates,” Food Microbiol., vol. 35, no. 1, pp. 38–48, 2013. https://doi.org/10.1016/j.fm.2013.02.012.
[16] Febrinawati, “Profil Cemaran Pb, Formaldehid dan Mikroba pada Ikan Asin Kepala Batu, Ikan Asap dan Terasi di Kecamatan Dente Teladas Kabupaten Tulang Bawang,” J. Teknol. Ind. Has. Pertan., vol. 22, no. 1, pp. 33–39, 2017.
[17] F. A. Hamid, “Jurnal Riset Kesehatan ASAP DI PASAR KOTA TERNATE,” vol. 7, no. 1, pp. 51–56, 2018. https://doi.org/10.31983/jrk.v7i1.3276
[18] E. J. Karimela, F. G. Ijong, and H. A. Dien, “Characteristics of Staphylococcus aureus Isolated Smoked Fish Pinekuhe from Traditionally Processed from Sangihe District,” Jphpi, vol. 20, no. 1, 2017. https://doi.org/10.17844/jphpi.v20i1.16506.
[19] Y. Le Loir, F. Baron, and M. Gautier, “Staphylococcus aureus and food poisoning,” Genet. Mol. Res., vol. 2, no. 1, pp. 63–76, 2003.
[20] O. H. Iko Afé et al., “Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review,” Food Chem. Toxicol., vol. 141, no. February, p. 111372, 2020. https://doi.org/10.1016/j.fct.2020.111372.
[21] I. Tongo, O. Ogbeide, and L. Ezemonye, “Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria,” Toxicol. Reports, vol. 4, pp. 55–61, 2017. https://doi.org/10.1016/j.toxrep.2016.12.006.
[22] L. Duedahl-Olesen, N. M. Iversen, C. Kelmo, and L. K. Jensen, “Validation of QuEChERS for screening of 4 marker polycyclic aromatic hydrocarbons in fish and malt,” Food Control, vol. 108, no. October 2018, p. 106434, 2020.
https://doi.org/10.1016/j.foodcont.2018.12.010.
[23] J. A. M. Mahugija and E. Njale, “Effects of washing on the polycyclic aromatic hydrocarbons (PAHs) contents in smoked fish,” Food Control, vol. 93, no. April, pp. 139–143, 2018. https://doi.org/10.1016/j.foodcont.2018.05.050.
[24] E. B. Shkuratova, Y. V. Shokina, and V. A. Mukhin, “Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio,” Proc. Vor. State Univ. Eng. Technol., vol. 79, no. 2, pp. 126–137, 2017. https://doi.org/10.20914/2310-1202-2017-2-126-137.
[25] M. Lund, L. Duedahl-Olesen, and J. H. Christensen, “Extraction of polycyclic aromatic hydrocarbons from smoked fish using pressurized liquid extraction with integrated fat removal,” Talanta, vol. 79, no. 1, pp. 10–15, 2009. https://doi.org/10.1016/j.talanta.2009.02.048.
[26] N. Erkan, G. Üretener, H. Alpas, A. Selçuk, Ö. Özden, and S. Buzrul, “The effect of different high pressure conditions on the quality and shelf life of cold smoked fish,” Innov. Food Sci. Emerg. Technol., vol. 12, no. 2, pp. 104–110, 2011. https://doi.org/10.1016/j.ifset.2010.12.004.
[27] E. Tomé, P. Teixeira, and P. A. Gibbs, “Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon,” Food Microbiol., vol. 23, no. 4, pp. 399–405, 2006. https://doi.org/10.1016/j.fm.2005.05.0044.
[28] M. Giannoglou, A. M. Evangelopoulou, N. Perikleous, C. Baclori, T. Tsironi, and P. Taoukis, “Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products,” Food Packag. Shelf Life, vol. 22, no. January, p. 100403, 2019. https://doi.org/10.1016/j.fpsl.2019.100403.
[29] D. N. Izzhati, H. Mastrisiswadi, J. Jazuli, and T. Talitha, “Consumer Preferences for The Design of Smoked Fish Packaging Using Conjoint Analysis,” J. Ilm. Tek. Ind., vol. 17, no. 2, p. 177, 2018. https://doi.org/10.23917/jiti.v17i2.6778.
[30] Y. V. Alloiarova, V. A. Grokhovskii, and L. K. Kuranova, “Canned smoked capelin: prospects, problems, quality,” Proc. Vor. State Univ. Eng. Technol., vol. 81, no. 4, pp. 103–109, 2020. https://doi.org/10.20914/2310-1202-2019-4-103-109.
[31] I. Primalasari, K. Sukiyono, and M. M. Romdhon, “Technical efficiency of skipjack smoked fish processing business in North Sulawesi Province and its determinant factors,” Agric J. Ilmu Pertan., vol. 31, no. 1, pp. 41–52, 2019. https://doi.org/10.24246/agric.2019.v31.i1.p41-52
[32] A. A. Prihanto, A. A. Jaziri, and A. C. Intyas, “Peningkatan pendapatan rumah tangga pengolah ikan asap di Sumurgung, Kabupaten Tuban melalui introduksi alat pengasap ikan sistem tertutup,” J. Innov. Appl. Technol., vol. 05, no. 02, pp. 920–924, 2019.
[33] J. E. Torfadottir et al., “Consumption of Fish Products across the Lifespan and Prostate Cancer Risk,” PLoS One, vol. 8, no. 4, 2013. https://doi.org/10.1371/journal.pone.0059799.
[34] D. Wahab, A. Ansharullah, A. R. Baco, and A. Asfianty, “Utilization of sago flour (Metroxylon Sp.) as tempe sausage fillers substances: appearance assessment and nutritional values,” J. Rekapangan, vol. 10, no. 1, pp. 1–8, 2016.
[35] I. Junianingsih, L. Hakim, and N. Harahab, “Local Wisdom of Smoked Fish Processing as Tourism Product in Situbondo Regency,” J. Indones. Tour. Dev. Stud., vol. 2, no. 3, pp. 86–94, Sep. 2014. https://doi.org/10.21776/ub.jitode.2014.002.03.01.
[36] S. Andriyono et al., “Technology application of liquid smoke in processing and preservaion of fishery products in the Mandangin Island,” J. Ilm. Perikan. dan Kelaut., vol. 7, no. 1, pp. 1–6, 2015. https://doi.org/10.20473/jipk.v7i1.11228.
[37] S. D. Nugroho, S. Soeparman, and L. Yuliati, “Analisis pengaruh bahan bakar alternatif pada lemari pengasap ikan terhadap kualitas produk hasil asapan,” J. Rekayasa Mesin, vol. 9, no. 3, pp. 191–200, 2018. https://doi.org/10.21776/ub.jrm.2018.009.03.6.
[38] E. Nurmianto, “Ergonomics smoke machine for indigenous people in Indonesia,” MATEC Web Conf., vol. 154, pp. 0–4, 2018. https://doi.org/10.1051/matecconf/201815401103.
[39] I. Arvanitoyannis and K. Kotsanopoulos, “Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties,” Food Bioprocess Technol., vol. 5, Apr. 2012. https://doi.org/10.1007/s11947-011-0690-8.
[40] A. Stołyhwo and Z. E. Sikorski, “Polycyclic aromatic hydrocarbons in smoked fish - A critical review,” Food Chem., vol. 91, no. 2, pp. 303–311, 2005. https://doi.org/10.1016/j.foodchem.2004.06.012.
[41] D. Anggraeni, N. Nurjanah, D. A. Asmara, and T. Hidayat, “Feasibility Study of The Small and Medium-Sized Enterprises Fisheries Processing Unit and Their Mackerel Tuna Pindang Product in Banyuwangi,” J. Pengolah. Has. Perikan. Indones., vol. 22, no. 1, p. 14, 2019. https://doi.org/10.17844/jphpi.v22i1.25870.
[42] H. Hasmawaty, A. Zahri, and R. Rian, “Produksi smoke liquid great dua dari limbah tanaman kelapa dengan nordic body map,” J. Ilm. Tekno, vol. 14, no. 2, pp. 32–44, 2017.
[43] A. D. Rothenberg et al., “Rethinking Indonesia’s Informal Sector,” World Dev., vol. 80, pp. 96–113, 2016. https://doi.org/10.1016/j.worlddev.2015.11.005.
[44] M. Hamada, “Impact of foreign bank entry on SME credit in the Indonesian banking sector,” J. Southeast Asian Econ., vol. 35, no. 1, pp. 50–78, 2018. https://doi.org/10.1355/ae35-1f.
[45] H. Hill, “Small and medium enterprises in Indonesia: Old policy challenges for a new administration,” Asian Surv., vol. 41, no. 2, pp. 248–270, 2001. https://doi.org/10.1525/as.2001.41.2.248.
[46] S. Y. Wijaya, Ong and C. Y. Prawihatmi, “Akses UMKM Kuliner Terhadap Pembiayaan Mikro: Studi di Pasar Semawis Kota Semarang,” J. Ris. Ekon. dan Bisnis, vol. 10, no. 1, pp. 38–50, Apr. 2017. https://doi.org/10.26623/jreb.v10i1.708.
[47] C. Lee, D. Narjoko, and S. Oum, “Southeast Asian SMEs and Regional Economic Integration,” J. Southeast Asian Econ., vol. 34, no. 1, pp. 1–3, 2017, https://doi.org/10.1355/ae34-1a.
[48] A. A. I. N. Marhaeni, N. N. Yuliarmi, and N. D. Setiawina, “Empowering small industry of wood carving handicraft in Bangli district,” Asia Pacific J. Innov. Entrep., vol. 13, no. 1, pp. 121–136, Apr. 2019. https://doi.org/10.1108/APJIE-07-2018-0045.
[49] A. K. Diharto, B. Budiyanto, and M. Muafi, “A causality model of people equity, VRIN resource, social capital, innovation capability and SMEs performance,” J. Bus. Retail Manag. Res., vol. 11, no. 4, pp. 124–130, Aug. 2017. https://doi.org/10.24052/JBRMR/V11IS04/CMOPEVRSCICASP.
[50] H. X. Lin, J. C. Huang, C. L. Fang, X. X. Qi, and Y. Q. Chen, “A preliminary study on the theory and method of comprehensive regionalization of cryospheric services,” Adv. Clim. Chang. Res., vol. 10, no. 2, pp. 115–123, 2019. https://doi.org/10.1016/j.accre.2019.06.002.
[51] R. K. Wysocki and R. McGary, Effective Project Management. Indiana, USA: John Wiley & Sons, Inc., 2003.
[52] K. Heldman, Project Management Jumptstart. California, USA: Sybex, Inc, 2013.
[53] D. Akili and M. Sudirman, “Penggunaan Asap Cair terhadap Masa Simpan Ikan Cakalang (Katsuwonus Pelamis),” Agropolitan, pp. 22–62, 2016.
[54] K. Elavarasan and B. A. Shamasundar, “Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme,” J. Food Sci. Technol., vol. 53, no. 2, pp. 1303–1311, 2016. https://doi.org/10.1007/s13197-015-2084-9.
[55] A. Ntzimani et al., “Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life,” Aquac. Fish., no. October 2020, pp. 1–8, 2021. https://doi.org/10.1016/j.aaf.2021.01.006.
[56] Badan Pusat Statistik, South Sumatra in Figure 2019. Palembang, Indonesia: Badan Pusat Statistik, 2019.
[57] BPS, “Data Kunjungan Wisatawan Nusantara Dan Mancanegara (Wisnus-Wisman) Di Kota Palembang 2019,” 2019.
[58] D. Pariwisata, “Rencana Strategis 2018 -2023 Dinas Pariwisata Kota Palembang,” Palembang, 2018.
[59] D. Candra Kirana and P. Ari Bowo, “Economics Development Analysis Journal Determinant of Car Demand in Java Island Article Information,” Econ. Dev. Anal. J., vol. 8, no. 1, pp. 1–8, 2018. https://doi.org/10.15294/edaj.v8i1.24947.
[2] N.D. Mutiarani and D. Siswantoro, “The impact of local government characteristics on the accomplishment of Sustainable Development Goals (SDGs),” Cogent Bus. Manag., vol. 7, no. 1, pp. 1-11, 2020. https://doi.org/10.1080/23311975.2020.1847751.
[3] Statistics Agency of South Sumatera Province, South Sumatera Province in Figure 2020. Palembang, Indonesia: Statistics Agency of South Sumatera Province, 2020.
[4] M. F. Assogba et al., “Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin,” Cogent Food Agric., vol. 5, no. 1, pp. 1–13, Jul. 2019. https://doi.org/10.1080/23311932.2019.1641255.
[5] B. Kiczorowska, W. Samolińska, E. R. Grela, and M. Bik-Małodzińska, “Nutrient and mineral profile of chosen fresh and smoked fish,” Nutrients, vol. 11, no. 7, pp. 1–12, 2019. https://doi.org/10.3390/nu11071448.
[6] H. A. El-Mossalami, Hanaa and S. A. E. El-Agizy, “Hazard of some toxic biogenic amines and improvement the quality of some fish and fish products in Alexandria City,” J. Vet. Med. Res., vol. 15, no. 2, pp. 83–90, Mar. 2005. https://doi.org/10.21608/jvmr.2005.77936.
[7] M. V. Da Silva, P. A. Gibbs, O. Pinho, I. Ferreira, and P. A. Gibbs, “Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish,” Food Control, vol. 13, no. 6–7, pp. 457–461, 2002. https://doi.org/10.1016/S0956-7135(01)00081-0.
[8] M. Tahir, S. Salengke, Mursalim, Metusalach, and W. Caesarendra, “Performance of Smokehouse Designed for Smoking Fish with the Indirect Method,” Processes, vol. 8, p. 204, Feb. 2020. https://doi.org/10.3390/pr8020204.
[9] V. Varlet, C. Prost, and T. Serot, “Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation,” Food Chem., vol. 105, no. 4, pp. 1536–1556, 2007. https://doi.org/10.1016/j.foodchem.2007.03.041.
[10] I. Kolodziejska, C. Niecikowska, E. Januszewska, and Z. E. Sikorski, “The microbial and sensory quality of mackerel hot smoked in mild conditions,” LWT - Food Sci. Technol., vol. 35, no. 1, pp. 87–92, 2002. https://doi.org/10.1006/fstl.2001.0824.
[11] M. N. Mailoa, E. Lokollo, D. M. Nendissa, and P. I. Harsono, “Karakteristik mikrobiologi dan kimiawi ikan tuna asap,” J. Pengolah. Has. Perikan. Indones., vol. 22, no. 1, pp. 89–99, 2019. https://doi.org/10.17844/jphpi.v22i1.25882
[12] R. Cruz, Z. E. Martins, A. Marques, S. Casal, and S. C. Cunha, “Smoked fish products available in European markets: Human exposure to polybrominated diphenyl ethers and their metabolites,” Food Chem. Toxicol., vol. 121, no. July, pp. 262–271, 2018. https://doi.org/10.1016/j.fct.2018.09.002.
[13] K. Wieczorek and J. Osek, “Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from fresh and smoked fish in Poland,” Food Microbiol., vol. 64, pp. 164–171, 2017. https://doi.org/10.1016/j.fm.2016.12.022.
[14] S. G. Lassen et al., “Two listeria outbreaks caused by smoked fish consumption—using whole-genome sequencing for outbreak investigations,” Clin. Microbiol. Infect., vol. 22, no. 7, pp. 620–624, 2016. https://doi.org/10.1016/j.cmi.2016.04.017.
[15] K. Vongkamjan, S. Roof, M. J. Stasiewicz, and M. Wiedmann, “Persistent Listeria monocytogenes subtypes isolated from a smoked fish processing facility included both phage susceptible and resistant isolates,” Food Microbiol., vol. 35, no. 1, pp. 38–48, 2013. https://doi.org/10.1016/j.fm.2013.02.012.
[16] Febrinawati, “Profil Cemaran Pb, Formaldehid dan Mikroba pada Ikan Asin Kepala Batu, Ikan Asap dan Terasi di Kecamatan Dente Teladas Kabupaten Tulang Bawang,” J. Teknol. Ind. Has. Pertan., vol. 22, no. 1, pp. 33–39, 2017.
[17] F. A. Hamid, “Jurnal Riset Kesehatan ASAP DI PASAR KOTA TERNATE,” vol. 7, no. 1, pp. 51–56, 2018. https://doi.org/10.31983/jrk.v7i1.3276
[18] E. J. Karimela, F. G. Ijong, and H. A. Dien, “Characteristics of Staphylococcus aureus Isolated Smoked Fish Pinekuhe from Traditionally Processed from Sangihe District,” Jphpi, vol. 20, no. 1, 2017. https://doi.org/10.17844/jphpi.v20i1.16506.
[19] Y. Le Loir, F. Baron, and M. Gautier, “Staphylococcus aureus and food poisoning,” Genet. Mol. Res., vol. 2, no. 1, pp. 63–76, 2003.
[20] O. H. Iko Afé et al., “Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review,” Food Chem. Toxicol., vol. 141, no. February, p. 111372, 2020. https://doi.org/10.1016/j.fct.2020.111372.
[21] I. Tongo, O. Ogbeide, and L. Ezemonye, “Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria,” Toxicol. Reports, vol. 4, pp. 55–61, 2017. https://doi.org/10.1016/j.toxrep.2016.12.006.
[22] L. Duedahl-Olesen, N. M. Iversen, C. Kelmo, and L. K. Jensen, “Validation of QuEChERS for screening of 4 marker polycyclic aromatic hydrocarbons in fish and malt,” Food Control, vol. 108, no. October 2018, p. 106434, 2020.
https://doi.org/10.1016/j.foodcont.2018.12.010.
[23] J. A. M. Mahugija and E. Njale, “Effects of washing on the polycyclic aromatic hydrocarbons (PAHs) contents in smoked fish,” Food Control, vol. 93, no. April, pp. 139–143, 2018. https://doi.org/10.1016/j.foodcont.2018.05.050.
[24] E. B. Shkuratova, Y. V. Shokina, and V. A. Mukhin, “Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio,” Proc. Vor. State Univ. Eng. Technol., vol. 79, no. 2, pp. 126–137, 2017. https://doi.org/10.20914/2310-1202-2017-2-126-137.
[25] M. Lund, L. Duedahl-Olesen, and J. H. Christensen, “Extraction of polycyclic aromatic hydrocarbons from smoked fish using pressurized liquid extraction with integrated fat removal,” Talanta, vol. 79, no. 1, pp. 10–15, 2009. https://doi.org/10.1016/j.talanta.2009.02.048.
[26] N. Erkan, G. Üretener, H. Alpas, A. Selçuk, Ö. Özden, and S. Buzrul, “The effect of different high pressure conditions on the quality and shelf life of cold smoked fish,” Innov. Food Sci. Emerg. Technol., vol. 12, no. 2, pp. 104–110, 2011. https://doi.org/10.1016/j.ifset.2010.12.004.
[27] E. Tomé, P. Teixeira, and P. A. Gibbs, “Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon,” Food Microbiol., vol. 23, no. 4, pp. 399–405, 2006. https://doi.org/10.1016/j.fm.2005.05.0044.
[28] M. Giannoglou, A. M. Evangelopoulou, N. Perikleous, C. Baclori, T. Tsironi, and P. Taoukis, “Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products,” Food Packag. Shelf Life, vol. 22, no. January, p. 100403, 2019. https://doi.org/10.1016/j.fpsl.2019.100403.
[29] D. N. Izzhati, H. Mastrisiswadi, J. Jazuli, and T. Talitha, “Consumer Preferences for The Design of Smoked Fish Packaging Using Conjoint Analysis,” J. Ilm. Tek. Ind., vol. 17, no. 2, p. 177, 2018. https://doi.org/10.23917/jiti.v17i2.6778.
[30] Y. V. Alloiarova, V. A. Grokhovskii, and L. K. Kuranova, “Canned smoked capelin: prospects, problems, quality,” Proc. Vor. State Univ. Eng. Technol., vol. 81, no. 4, pp. 103–109, 2020. https://doi.org/10.20914/2310-1202-2019-4-103-109.
[31] I. Primalasari, K. Sukiyono, and M. M. Romdhon, “Technical efficiency of skipjack smoked fish processing business in North Sulawesi Province and its determinant factors,” Agric J. Ilmu Pertan., vol. 31, no. 1, pp. 41–52, 2019. https://doi.org/10.24246/agric.2019.v31.i1.p41-52
[32] A. A. Prihanto, A. A. Jaziri, and A. C. Intyas, “Peningkatan pendapatan rumah tangga pengolah ikan asap di Sumurgung, Kabupaten Tuban melalui introduksi alat pengasap ikan sistem tertutup,” J. Innov. Appl. Technol., vol. 05, no. 02, pp. 920–924, 2019.
[33] J. E. Torfadottir et al., “Consumption of Fish Products across the Lifespan and Prostate Cancer Risk,” PLoS One, vol. 8, no. 4, 2013. https://doi.org/10.1371/journal.pone.0059799.
[34] D. Wahab, A. Ansharullah, A. R. Baco, and A. Asfianty, “Utilization of sago flour (Metroxylon Sp.) as tempe sausage fillers substances: appearance assessment and nutritional values,” J. Rekapangan, vol. 10, no. 1, pp. 1–8, 2016.
[35] I. Junianingsih, L. Hakim, and N. Harahab, “Local Wisdom of Smoked Fish Processing as Tourism Product in Situbondo Regency,” J. Indones. Tour. Dev. Stud., vol. 2, no. 3, pp. 86–94, Sep. 2014. https://doi.org/10.21776/ub.jitode.2014.002.03.01.
[36] S. Andriyono et al., “Technology application of liquid smoke in processing and preservaion of fishery products in the Mandangin Island,” J. Ilm. Perikan. dan Kelaut., vol. 7, no. 1, pp. 1–6, 2015. https://doi.org/10.20473/jipk.v7i1.11228.
[37] S. D. Nugroho, S. Soeparman, and L. Yuliati, “Analisis pengaruh bahan bakar alternatif pada lemari pengasap ikan terhadap kualitas produk hasil asapan,” J. Rekayasa Mesin, vol. 9, no. 3, pp. 191–200, 2018. https://doi.org/10.21776/ub.jrm.2018.009.03.6.
[38] E. Nurmianto, “Ergonomics smoke machine for indigenous people in Indonesia,” MATEC Web Conf., vol. 154, pp. 0–4, 2018. https://doi.org/10.1051/matecconf/201815401103.
[39] I. Arvanitoyannis and K. Kotsanopoulos, “Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties,” Food Bioprocess Technol., vol. 5, Apr. 2012. https://doi.org/10.1007/s11947-011-0690-8.
[40] A. Stołyhwo and Z. E. Sikorski, “Polycyclic aromatic hydrocarbons in smoked fish - A critical review,” Food Chem., vol. 91, no. 2, pp. 303–311, 2005. https://doi.org/10.1016/j.foodchem.2004.06.012.
[41] D. Anggraeni, N. Nurjanah, D. A. Asmara, and T. Hidayat, “Feasibility Study of The Small and Medium-Sized Enterprises Fisheries Processing Unit and Their Mackerel Tuna Pindang Product in Banyuwangi,” J. Pengolah. Has. Perikan. Indones., vol. 22, no. 1, p. 14, 2019. https://doi.org/10.17844/jphpi.v22i1.25870.
[42] H. Hasmawaty, A. Zahri, and R. Rian, “Produksi smoke liquid great dua dari limbah tanaman kelapa dengan nordic body map,” J. Ilm. Tekno, vol. 14, no. 2, pp. 32–44, 2017.
[43] A. D. Rothenberg et al., “Rethinking Indonesia’s Informal Sector,” World Dev., vol. 80, pp. 96–113, 2016. https://doi.org/10.1016/j.worlddev.2015.11.005.
[44] M. Hamada, “Impact of foreign bank entry on SME credit in the Indonesian banking sector,” J. Southeast Asian Econ., vol. 35, no. 1, pp. 50–78, 2018. https://doi.org/10.1355/ae35-1f.
[45] H. Hill, “Small and medium enterprises in Indonesia: Old policy challenges for a new administration,” Asian Surv., vol. 41, no. 2, pp. 248–270, 2001. https://doi.org/10.1525/as.2001.41.2.248.
[46] S. Y. Wijaya, Ong and C. Y. Prawihatmi, “Akses UMKM Kuliner Terhadap Pembiayaan Mikro: Studi di Pasar Semawis Kota Semarang,” J. Ris. Ekon. dan Bisnis, vol. 10, no. 1, pp. 38–50, Apr. 2017. https://doi.org/10.26623/jreb.v10i1.708.
[47] C. Lee, D. Narjoko, and S. Oum, “Southeast Asian SMEs and Regional Economic Integration,” J. Southeast Asian Econ., vol. 34, no. 1, pp. 1–3, 2017, https://doi.org/10.1355/ae34-1a.
[48] A. A. I. N. Marhaeni, N. N. Yuliarmi, and N. D. Setiawina, “Empowering small industry of wood carving handicraft in Bangli district,” Asia Pacific J. Innov. Entrep., vol. 13, no. 1, pp. 121–136, Apr. 2019. https://doi.org/10.1108/APJIE-07-2018-0045.
[49] A. K. Diharto, B. Budiyanto, and M. Muafi, “A causality model of people equity, VRIN resource, social capital, innovation capability and SMEs performance,” J. Bus. Retail Manag. Res., vol. 11, no. 4, pp. 124–130, Aug. 2017. https://doi.org/10.24052/JBRMR/V11IS04/CMOPEVRSCICASP.
[50] H. X. Lin, J. C. Huang, C. L. Fang, X. X. Qi, and Y. Q. Chen, “A preliminary study on the theory and method of comprehensive regionalization of cryospheric services,” Adv. Clim. Chang. Res., vol. 10, no. 2, pp. 115–123, 2019. https://doi.org/10.1016/j.accre.2019.06.002.
[51] R. K. Wysocki and R. McGary, Effective Project Management. Indiana, USA: John Wiley & Sons, Inc., 2003.
[52] K. Heldman, Project Management Jumptstart. California, USA: Sybex, Inc, 2013.
[53] D. Akili and M. Sudirman, “Penggunaan Asap Cair terhadap Masa Simpan Ikan Cakalang (Katsuwonus Pelamis),” Agropolitan, pp. 22–62, 2016.
[54] K. Elavarasan and B. A. Shamasundar, “Effect of oven drying and freeze drying on the antioxidant and functional properties of protein hydrolysates derived from freshwater fish (Cirrhinus mrigala) using papain enzyme,” J. Food Sci. Technol., vol. 53, no. 2, pp. 1303–1311, 2016. https://doi.org/10.1007/s13197-015-2084-9.
[55] A. Ntzimani et al., “Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life,” Aquac. Fish., no. October 2020, pp. 1–8, 2021. https://doi.org/10.1016/j.aaf.2021.01.006.
[56] Badan Pusat Statistik, South Sumatra in Figure 2019. Palembang, Indonesia: Badan Pusat Statistik, 2019.
[57] BPS, “Data Kunjungan Wisatawan Nusantara Dan Mancanegara (Wisnus-Wisman) Di Kota Palembang 2019,” 2019.
[58] D. Pariwisata, “Rencana Strategis 2018 -2023 Dinas Pariwisata Kota Palembang,” Palembang, 2018.
[59] D. Candra Kirana and P. Ari Bowo, “Economics Development Analysis Journal Determinant of Car Demand in Java Island Article Information,” Econ. Dev. Anal. J., vol. 8, no. 1, pp. 1–8, 2018. https://doi.org/10.15294/edaj.v8i1.24947.
Article Sidebar
Published
May 31, 2022
Article Details
How to Cite
[1]
Hasmawaty, C. D. Kusmindari, and M. Faizal, “Feasibility Study of Canned Smoked Fish as the Micro Enterprises in South Sumatra Province, Indonesia”, J. Optimasi Sist. Ind., vol. 21, no. 1, pp. 10–19, May 2022.
Section
Articles
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors' Retention of Copyright
Authors retain the copyright of their original work published in Jurnal Optimasi Sistem Industri (JOSI). By submitting their manuscript to the journal, authors grant Jurnal Optimasi Sistem Industri (JOSI) a non-exclusive license to publish the work under the CC BY-NC-SA 4.0 International License. This means that others are permitted to:
- Share and adapt the work for non-commercial purposes, provided proper attribution is given to the original authors and source.
- Create derivative works based on the original article, as long as the new work is non-commercial and under the same CC BY-NC-SA 4.0 International License.
Non-Commercial Usage
The CC BY-NC-SA 4.0 International License restricts commercial use of the published work and its derivatives. Commercial use includes generating revenue, financial gain, or any form of commercial exploitation. This limitation aims to preserve the scholarly and educational nature of the content.
ShareAlike Requirement
If you remix, adapt, or build upon the work, you must distribute your contributions under the same CC BY-NC-SA 4.0 International License as the original work. This "ShareAlike" requirement ensures that any new works based on the original content adhere to the same non-commercial, share-alike principles.
Usage, Attribution, and Citations
Authors and readers are allowed to:
- Share and distribute the published article in any medium or format.
- Adapt, remix, transform, and build upon the article for non-commercial purposes.
- Provide appropriate attribution to the original authors and the journal.
When using content from Jurnal Optimasi Sistem Industri (JOSI), proper attribution must be provided through citation of the original source and authors.
Copyright Infringement and Ethical Considerations
If you believe that any material published in Jurnal Optimasi Sistem Industri (JOSI) infringes upon your copyright or the copyright of someone you represent, please contact the editorial team promptly. The journal is committed to addressing copyright concerns in accordance with established ethical guidelines set forth by the Committee on Publication Ethics (COPE).
For any questions or inquiries related to copyright and licensing, please contact the editorial team at editor_josi[at]eng.unand.ac.id.
Author Biographies
Hasmawaty, Universitas Baturaja
Teknik Lingkugan
Muhammad Faizal, Universitas Sriwijaya
Teknik Kimia
