¹Daimul Abror,²Rasyadan Taufiq Probojati, ³Susi Ratnawati

¹Faculty of Social and Political Sciences, Kadiri University

²Faculty of Agriculture, Kadiri University

³Faculty of Social and Political Sciences, Bhayangkara University Surabaya

DOI : https://doi.org/10.47191/ijsshr/v5-i12-35

Google Scholar Download Pdf
ABSTRACT

Smoked fish is one of the processed fish products that are commonly found in Penatarsewu Village, Tanggulangin District, Sidoarjo Regency. Smoked fish is a fish product that has gone through a smoking process. Fish smoking is a food processing technology that has been known for a long time. Smoking is done by penetrating volatile compounds from burning wood in fish [3] which can produce products with specific flavors and aromas [4]. So far, the production of smoked fish carried out in Penatsewu Village is still using traditional methods which are considered less hygienic and the results obtained are not uniform [5]. Thus the quality of smoked fish produced is inconsistent and there is no guarantee of the safety of smoked fish products for consumers [6]. Therefore, an environmentally friendly fumigation device was developed. This fish smoking device called environmentally friendly is a modern smoker which is expected to be a solution to problems in the production of smoked fish which has not been optimal so far. In the process, smoking using an environmentally friendly smoker is more hygienic than traditional smoking [7]. Smoking with an environmentally friendly smoker has a longer shelf life than traditional smoking. The use of different types of smoking fuel can affect the quality of smoked fish produced [8]. There are several commodities that produce waste that can be used as fuel for smoke, including siwalan coir, corn cobs and coconut shells.

KEYWORDS:

Empowerment, community, smoked fish, environment

REFERENCES

1) Andjar Sari, Sanny, Hutabarat, Julianus, Gustopo, Dayal, Anggorowat, Dwi Ana, (2021). APPLICATION OF SMOKING FISH MACHINE AT THE CENTER OF SMOKING FISH BUSINESS, SIDOARJO REGENCY, ASTEN National Journal of Science Technology Applications Vol. 02 No. 01, April 2021

2) Bimantara, F., Supriadi, A., & Hanggita, S. 2015. Modification and Testing of Fumigation Equipment 42 Fish Cabinet System. Journal of Fishtech, 4(1), 46-56

3) Darianto., Sitohang.H.T.S., and Amrinsyah.2018. Analysis of the factors that affect the smoking process on the fish smoking machine. Journal Of Mechanical Engineering, 2(2), 56–66.

4) Lukman Hudi, Ida Agustini Saidi, 2021. “Development of Mujair Asap Small and Medium Enterprises Actors in Pelataran Village, Penatarsewu District, Kec. Tackle Kab. Sidoarjo East Java”, Advanced Indonesian Community Service Journal Volume 02 Number 02 Year 2021

5) Muhtarom, A. (2019). Participation Action Research in Building Awareness of Children's Education in Transitional Urban Villages. Dimas: Journal of Religious Thought for Empowerment, 18(2), 259–278. https://doi.org/10.21580/dms.2018.182.3261

6) Nurmianto, E., Wessiani, N. A., & Megawati, R. 2018. The design of a fish smoking device uses an ergonomic approach, QFD and organoleptic testing. MATRIX (Journal of Industrial Production Management and Engineering), 10(2), 68-82. Independent Campus Research and Community Service Guide Edition XIII Revised,

7) Directorate of Research and Community Service, Directorate General of Strengthening Research and Development, Ministry of Education, Culture, Research and Technology 2022.

8) Sriwulan, S., Anggraini, S. D., & Arifin, A. Z. (2021). ORGANOLEPTIC QUALITY OF SMOKED FISH WITH EFHILINK'S SMOKE EQUIPMENT USING DIFFERENT FUEL SOURCES. Proceedings of SNasPPM, 6(1), 614-620. Retrieved from http://prosiding.unirow.ac.id/index.php/SNasPPM/article/view/975

9) Sanny Andjar Sari, Salamia, Sri Indriani, 2020. Application of Quality Function Deployment in Fish Smoking Machine Design. Innovative Industry. Journal of Industrial Engineering. ITN Malang

10) Law Number 20 of 2008 concerning Micro, Small and Medium Enterprises (MSMEs)

11) Uniarti, R., Swasawat, F., & Surti, T. (2013). Evaluation of Organoleptic and Chemical Characteristics of Smoked Catfish (Pangasius sp) using different smoking methods. Journal of Fishery Products Processing and Biotechnology, 2(3), 64-73. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/2966

12) Wibowo, S.A, Riyadi, P.H and Wijayanti (2013). Effect of different smoking methods on the quality and shelf life of smoked mujaer fish (Oreochromis mossambicus). Journal of Fishery Products Processing and Biotechnology, 2(3), 19-27 https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/2795

13) Yudin Ibrahim and Safriyanto S. Maruka. 2019. PKM Tapa Fish Smoking Group Uses a Vertical Drum System in Tipo Village, Palu City, Central Sulawesi Province. Abditani : Journal of Community Service 1 (October) 43-49

VOlUME 05 ISSUE 12 DECEMBER 2022