online version diversification book
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a:an Peierlil
n rersitas *iporegoro
;ryry
TriWinarni Agustini
She is one *f of tfr* teaching sta{f at Fisheries Department, Faculty of
Fisheries and Marilre Scicnce, Diponegoro Universiiy. Her PhD was
completed at the Tokya University eif frarine Science Lnd Technology,
Japan on the subject of Fish Freshness Assessment and Fish Processing
Technoiogy. She is involved in some international collaboration works
on fish processing tecirnology" Recently she is ioined f(esearch
Fellowship {unded}3. }apan Seivice {or Student Organization (}A55O}
*n the spe"cific suhject of kamaboka. Sorrre research activities in relation
to fish product development and fish processing had been conducted.
She has invoived as an expert staff of Research u,Id Cu*,ounity furvice
Institr.rte *d Dip*negoro tlniversity sin*e Zfi 07.
,dkhm*d$uhaeliFakmi
He graduated fro n Dipan*goro Univ*rsrty on t?99. After n'o*king *t
perish*bl* d*partme*t and. f*st movins *onsllmex go*ds f*r bigge*t
retailer in Indonesia and a multinati*nal compa&y, $irce ?0*5 he was
|*ining *ip*negcra U:riversi$r as leetur*r at Fisheries ileparturr'eRt,
Faculty t:f Fisheries and Marir":c Seien*e. Div*rsificati*n a:ld praduct
devel*pment is one of his interest sulrjecis that he c*ncern for
devel*p*rent.
Ulfahdmalia
'She graduated &:orn Diponegaro {Jniversit}' on !fifi3. Her exp*ri*::*e in
the field of fisheries pr*d ucts cbtained {rom her iab experience as S,ualit}r
Contr*l staf,f at fisheries cor&pany PT l)lrarrna $amudera Fixhing
Industri*s, Tbk jakarta dlring 3 year$" Sinc* 2i)ff6, she was joining as
lech;rer at Fisheries D*partment, Saculff o{ -Fis}reries and Marine
Seienca, Iliponeg*ro University"
ISBN 178 171
Universltas Dipanegoro
70r.1 Ar.ll,-1
lililil[Ulll|[ffiillll
DIVERSITICATION
Of FISHTRIES PRODUCTS
By:
Tri Winarni Agustini
A. Suhaeli Fahmi
Ulfah Amalia
Faculty of Fisheries and Marine Sciene
Diponegoro University, Semarang, lndonesia.
Badan Penerbit
Univensihs Dipnegorc
Tri
$he
Fisl
,.i cod
Iapi
Tec,
(}n'
FeE
NationalLibrary
Diversification of Fisheries Product
by : TriWinarni Agustini, A. Suhaeli F{*i, Ulfah Amalia
Faculty of Fisheriei and Mnrine Sciene Diponegoro Uniaersity,
lndonesia.
page
:
@g l36page.size: L5,5 x 23 cm.
oRt
to fl
ISBN : 9?A j?
She:
Tittle:
j
?Btl 6tl1-5
DTVERSIFICATION OF FISHERIES PRODUCT
Author:
-TriWinarniAgosti.i
-A.Suhae1iFahmi
-UlfahAmalia
CooerDesign:
DwiHaryanti
First Printing, December 2009
Ptblisher:
BPUNDIP,Semarang
Copyright
@2009
by BP
T
NDIB Semarang
Alt ights resensed (including those of translation into other languages). No part
book may be reproduced in any fonn
-
by
photopinting, miooflm,
or any other m
nor transntitted or translated into a machine language without written perffil
ttu publishers. Registered nsmeq trademarks, etc. used in this book, eaen a
specificatly marked as such, me not to be considered unprotected by law.. Dupli
this publication or prrts thereof is permitted only under the prmtisions of the I.
covyright Law of section 72 lJndang-undmg No. 79 Year 20A2, in its current
anil permission
for
use
must always be obtained from
B
adan P ercrbit undip.
PREFACE
Global market and product distribution development make
us easy to find various products fromother countries in lrii{Onesia.
Products from Indonesia are also marketed or disttibuted
worldwide. We can.find freshsalmon from Europe orTasmania in
any supermarket in Indonesia. Fresh tuna from Indonesia can be
found easily in ]apan. These Gobal marketing and distribution
supported with development in fisheries products. Product
diversification is fisheries product diversification that giving value
to the product. The value that added to the product makes it
marketable and acceptable for consumer in a wider range. Wider
range of consumer also makes nutritional value advantages of
fisheries products possible to be consumed for any generation.
Diversification of fisheries products is not only improve and
develop freshand existingproduct, but givingvalue by delivering
new product, mixing several products and involving specific
cultureinproduct.
This book is delivered for students that study'*tiodern
fisheries processing technology. Diversification of fiSheries
products play an important role in fisheries rnodern processing
technology. This book discuss about diversification frorn fresh
consumed products (fistu shelfish and others) uP to fish based
breaded products. Beside describing modern product like sausage,
burgeq, fish stick, etc., we also discuss about popular traditional
products like 'pempeK, traditional product from Palembang,
South Sumatra Diversification
ru
of
Fisheries Products and
Fe
kamaboko, traditional product from lapan. Related
methods to products diversifications are also described as w€
discussion about tuna and its derivated products which
popularly consumed in Japan, famous fresh consumed
Iapan.
We would like to thankAllah SWT for all of His mercy
Sving. We say thanks to world class universrty prc
Dipott goro Universify that make this book possible
orl
piiutished.
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TheAuthors
Diversification of Fisheries
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CONTENTS
Page
111
Preface
Contents
v
ChapterI.
ChapterII.
Introduction
1.1 Introduction to food diversification
1..2. Diversification of fisheries products
1
7
"
4
""+p
5
5
7
8
10
""""
Development on Fish-BasedValue Added
--..-.-....-:-....
Products
2.7. Fishball
1L
2.5. Ajifurai
2.6. Fibhburger
2.8. Shrimp roll ..............
2.9. 'Otak-otak
2.10. Pempek
.........
.......-...."":"""""'
'*
Chapter
III.
ChapterIV.
Surimi and Surimi Based Products
...-...:.......-......."';"""""""'
3.1. Surimi
3.2. Surimi based Products
27
MilkFishBasedProducts ..""""""'
45
47
63
4.1. Softed-bone
milkfish product
......... " " " " "
"
4.2.Smokedfish
4.3.
ChapterV.
12
14
16
17
18
Milkfishfloss
Development of Value Added and Breaded'
ProductforSeaScalloP -......-.5.1. Developed fresh sea scallop products " "" "
n
38
71,
81
82
Ti
Dried sea scallop """""""""
5.3.SeascalloPnugget
5.4. Breaded sea scalloP """""'
5.5.Cookiesfortificationusingseascallop'
shell flour
5.2.
si
Fii
Cd
.
:,1.
r
Ial
Te
on
Fd
ChapterVl. TunaBasedProducte """';""""""""""""""""'
i-r
o1I
-
H*afi"g
process of tuna sashimi and
)
to,
6.2.Sashimi
6.3. Sushi ..;....... ""' : " " "" i "" " "' ;' i ""'" " " " "'
6.4 Tuna loin and Steak """ " """ ""r" " "'
Sh
r
Chapter
'
VII. Modified Frozen Products """"'i"""'
7.1.Frozenfishproduct """""""'
7 .2. Ft ozenshellf ish Products
Related To
Chapter VIII. Fish Processing Methods
8.1.Freezing
8.Z-FteezingProcess
8'3.Thawing
""""""'
8.4-FreezedrYing
vl
:
Dio u sifi catiotr o f E ishqies Prc ilucts
CHAPTER I
FOOD DTVERSIFICATION
1.1.
Introduction to Food Diversification
Recently almost all d.eveloping countries in the world have
problems with sustainability of their aquatic resources. These
problems are related with over fishing, a condition where aquatic
resources are exploited over their maximum sustain*Bfe yield
(MSY).The problems was completed withbad practices iitfishing,
handling and processing of fish which results in large volume of
non-economic value fishes and waste. Therefore it is important to
maximize quality and utilization of catched or harvested fishes in
order to optimize fish utilization and reduce fish waste. A
maximum utilization of harvested fish will fulfill demand growth
of fish consumption due to functional benefit of 'fish for human.
Considering fish as food, fish not only provide high nutritional
value buthealthy and has functional effect due to high content of
protein and unsaturated fatty acid composition. Many researthes
have reported that regular fish consumption contained high in
unsaturated fatty acid of omega-3 au,:td taurin will prevent from
arteriosclerosis.
Fish handling is the most important thing in fisheries
industries. A good fish handling must be conducted #ter fish is
landed orharvested until delivered to industries or consu'rrier. This
good handling process is usually performed by C-old Chain Systutt.
Good Cold Chain System practices will provide raw materials
sufficiently with better q.rility and bigger volume for fisheries
industries
Fish processing industries have developed some valueadded products onto harvested fish, giving a longer shelf-life by
preservation and effectively utilize fisheries resources (OFCR
1.9Sn. Development of fish processing industries, fishing
'.Eishqies Ptodttctg,
industries and fish culture industries
will
generate
activities.
economic
---,
f"i.Io$q
Tli:t*
' iot"f 'p*d*tio"isvolume5 million tons in \eee but
around
i"d"il;;i;;;;ti"
*|t"iT: 111
A;=00;;* (137")*as exported overseas' 1hit
Indonesia me
;r; il tn" totol fish reiources harvestedininfish
handling
international stanJard' Development
improve fisheries industri
;;;;;;ti"g technology
"T-.
value fisl
Indonesia. An uffottlio utilize non-economic
ffi;;-;aile_added products .had been recorded I
I".p"t"ri.n of Marine iitttu'i"t nese11!
and Assessment bt
;iFi;h Ptoduct Quality Development
(FPQDAB) (MFR;-SEAFDIC:. lo-9?lt T11,-T::i:1::
process of frozen mincr
il}i.j *ia lppu"d on production
(Surimi) f rom n*onomic value {ttfi, 1r 1 :-ttli:;'U
;;;;il"J products from surimi which can g.e
*tTff::
economicvalue.
will be
Surimi is an intermediate product that
doing diversification
irrto *Ir,1-uto" uaa"d products by
<
"IlL
01|1*Ti-€^l;
luch asrish nysslt'
'ol development -"f tt'
. n".."uy.1r,ro-ush
"t
easily find value-ad
market or moderno'tl"t, peoplelan
ffi;;i,y ;'-.d;i'. *:J: value-added products will en
e';a""
f;;;t
market
U*"a
consumpti;";i fish products'
since large volume of
from surimi' Surirni
snack pro-ducts can be produced
products are now very
popul?t.* S:":l::::'.f111,.7
ffi;;r. N;;;"y,, "'"n tittd of products can be easily fo
traditionalanasupermarketwithdifferent.qrrality,varie,
fir
p"."t. fu*iis usually P-roc.ess,ed,using white meat
t]:Tt
meat
;;; ;*" was utilized'pelagic. (tu*
loT:l
in fact they are
;*it"Jl"ai"" scad, riacklrel, whereas
during their season'
and abundant especially
utitizea ai raw rnaterial for surimi'
Maximizing utilization of' 87 % harvested fsn.tnat
fisheries
meet export standard is a challenge for
;;";;g
O;oqsncation
of f;snerUs
proau*s
development in brdonesia. Value.added products can be produced
fromsurimi or freshfistu so thatnon- economic-valuefish could be
utilized as raw material for value-added products. Many
traditional fish-based products such as salted-boiled fistu
'pempek', and'otak-otak', are potential to be developed into more
valuable product and penetrated for global market orientation.
Value-added products can be produced using either raw fish (fresh
fish) and surimi (minced fish product). Value-added products do
not require a high economic value of fishes as raw material, noneconomic fishes that have not been utilizedeffectively canbe used
as raw material to produce value-added products. 'i[.*le rnost
importantrequirementforraw material of surimiis their alrtyof
freshness. Therefore, handling of fishes after catching or
harvesting will definitely influence the freshness quality of the
fishes. Producing value added products from low or non economic
value fish not only grving more valuable on the products but also
extending market distribution of the products.
In recent globalization era, food products trading,
especially value added products have beendistributed globally all
over the world. Today we can easily find many products and value
added products from any place in the world. Development of
value added products and their distribution can be related to
development of lorowledge and people's requirement on healthy
and functional food. Fish based products is the right choice to
providehealthfood.
Food market demand and people's preference sbems to
clrange into larger volume and more various products. Bi'trrder to
fuIfill food demand in various market all over the world, food
diversification plays an important role. Food diversification cdn
be done by horizontal and vertical diversifications. Food
diversification can be divided into 2 groups (Ismanadji and Sudari,
1ffr5):
1. Horizontal diversification, Define as utilization of several
fish species to produce a certain processed product. It is
usually applied for non economic value of fish (lizard fish,
Eisheries Prol4gls
kuak/croacker, Alaska Poltock, Indian scad' yellovt
products
scad etc.) to become surimi and value added
T'
Sh
2.Verticaldiversification,Defineasutilizationofce
Fir
species to produce several type of processed P'o!
usually applied when there is a peak season or
CO
Iat
Te
on
Fe
to
Sh
supplyismaximum
Diversification of Fisheries Products
be done
Prod.uct diversification in fisheries can
is
fish or surimi as raw materials. Fresh fish or surimi
of starctr'
;;;;"1"; added products with addition
Raw
condimerrt like oniJr, garlic, and spices
ryt"ti|
to-form
shaped
and
dough
u
mixed-ittto
are
;;*d;
prod.r"tt with specific shape, .fl:"ot."| 3TT1 -Y:I:
or surimi
products that usually procelsgd-fto* fresh fish
;;;t;t", siomay, 'otak-otak', fish ball' fish burgel' fish s
1.2.
and Sudari, 1985)'
(Ismanadji
\-Vatue added products can be produced from
industry (home industryl with simple techniqu" T9
technology industries with modern machinery
develop:ment in pallaging, storage techno':q
distri
systerngve support tovalue added products tobe
globalmarket.
Many countries like Japan, Singapore and
fish based value udd"d products in industriatr
fr;fti
'ilg:l
produced
iuluu added products are produced after market assessu
and market
define market^developnreni market demand
successful
Market assessment teaas food producer to get
inthemarket.
Modern production Process of food also i
productior
modern technology and management during
modern technolo'fr and *unug"*"nt process include
manufacturing,Practice (GMP)'
4
lisheries Products
REFERENCES
Bimbingan dan pengujian Vtirtu Hasil perikan"".
I;k;;-^*
iustiry TW, Masaki Suzuki, Toru Suzuki, Tomoaki H^girw*^,
and Rikuo Takai. 2!01. The possibility of ,sinj
o*iLuo*
reduction potential to evarriate fish'freshnessl
Fisheie s S cience :6T p):SaZ -Sa9
matsieq, s. 2003. Basic principres
l*;;t-rf
of nutritional science.
Gramedia Pustaka Utama.
|akarta.
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dan pemindahan
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rvrranto and Murniyati, A.S. 2}O3.program
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{3"Iu"golahan
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f. 2005. Bandeng p-resto (Ikan Duri
Lunak). http,/
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asbullah'
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n .W
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http / / www. starkist.com
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:
27.
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,
2}.hlto:/
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33.Nuraidd, L-2005. Sistem Manajemen Keamanan Pangan
HACCP Fateta IPB. Bogor'
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P.W. and R.E. Goins.1994.In Situ Preparation of Fatty
Acid Methyl Ester For Analysis of Fatty Acids Composition in
Foods. | .of F o o d S ci. 59 (6) :1262-1266.
K. 1985. Produce Handling Packaging and Distribution.
The AVI Publishing. Co. Lrc. Westport. Connecticut.
atl Ida. 2006. Bandeng Duri Lunak. Kanisius.
Yogyakarta
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Laboratorium Rekayasa Proses Pangan. Pusat Antar
Universitas Pangan d anGizi,Institut Pertanian Bogor. Bogor.
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Refri gerasi Hasil Perikanan Jilid I. CV Paripurna. |akarta.
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Applied Science Publishers Ltd. London.
, Munehiko (2003). Surimi and Surimi Products.
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University of Fisheries |apan
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Analysis Critical Control Points). PT. BumiAksara. |akarta.
lberth, F. dan M. Henninger. 1,992. One
Step
Extraction/Methylation Method for Determining the Fatty
Acids Composition of Processed Foods. IAOCS 69(2) :17 177.
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)akarta.
gnjosoebroto, Sritomo. 2003. Ergonomi, Studi Gerak dan
Waktu. Guna Widya. Surabaya.
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Yang Baik, M-Brio Press, Bogor
, FG and Surono. 2002. HCCP dan Penerapannya
dalam Industri Pangan, M-Brio Press, Bogor
133
i'$H[ffixffi$ wffiffiffiffiffiw$ffi
trg
-*H
r rt'Ri &A'*s?$*t$
r&
*ii
'rr
E
Fsh*,xI
li*
a:an Peierlil
n rersitas *iporegoro
;ryry
TriWinarni Agustini
She is one *f of tfr* teaching sta{f at Fisheries Department, Faculty of
Fisheries and Marilre Scicnce, Diponegoro Universiiy. Her PhD was
completed at the Tokya University eif frarine Science Lnd Technology,
Japan on the subject of Fish Freshness Assessment and Fish Processing
Technoiogy. She is involved in some international collaboration works
on fish processing tecirnology" Recently she is ioined f(esearch
Fellowship {unded}3. }apan Seivice {or Student Organization (}A55O}
*n the spe"cific suhject of kamaboka. Sorrre research activities in relation
to fish product development and fish processing had been conducted.
She has invoived as an expert staff of Research u,Id Cu*,ounity furvice
Institr.rte *d Dip*negoro tlniversity sin*e Zfi 07.
,dkhm*d$uhaeliFakmi
He graduated fro n Dipan*goro Univ*rsrty on t?99. After n'o*king *t
perish*bl* d*partme*t and. f*st movins *onsllmex go*ds f*r bigge*t
retailer in Indonesia and a multinati*nal compa&y, $irce ?0*5 he was
|*ining *ip*negcra U:riversi$r as leetur*r at Fisheries ileparturr'eRt,
Faculty t:f Fisheries and Marir":c Seien*e. Div*rsificati*n a:ld praduct
devel*pment is one of his interest sulrjecis that he c*ncern for
devel*p*rent.
Ulfahdmalia
'She graduated &:orn Diponegaro {Jniversit}' on !fifi3. Her exp*ri*::*e in
the field of fisheries pr*d ucts cbtained {rom her iab experience as S,ualit}r
Contr*l staf,f at fisheries cor&pany PT l)lrarrna $amudera Fixhing
Industri*s, Tbk jakarta dlring 3 year$" Sinc* 2i)ff6, she was joining as
lech;rer at Fisheries D*partment, Saculff o{ -Fis}reries and Marine
Seienca, Iliponeg*ro University"
ISBN 178 171
Universltas Dipanegoro
70r.1 Ar.ll,-1
lililil[Ulll|[ffiillll
DIVERSITICATION
Of FISHTRIES PRODUCTS
By:
Tri Winarni Agustini
A. Suhaeli Fahmi
Ulfah Amalia
Faculty of Fisheries and Marine Sciene
Diponegoro University, Semarang, lndonesia.
Badan Penerbit
Univensihs Dipnegorc
Tri
$he
Fisl
,.i cod
Iapi
Tec,
(}n'
FeE
NationalLibrary
Diversification of Fisheries Product
by : TriWinarni Agustini, A. Suhaeli F{*i, Ulfah Amalia
Faculty of Fisheriei and Mnrine Sciene Diponegoro Uniaersity,
lndonesia.
page
:
@g l36page.size: L5,5 x 23 cm.
oRt
to fl
ISBN : 9?A j?
She:
Tittle:
j
?Btl 6tl1-5
DTVERSIFICATION OF FISHERIES PRODUCT
Author:
-TriWinarniAgosti.i
-A.Suhae1iFahmi
-UlfahAmalia
CooerDesign:
DwiHaryanti
First Printing, December 2009
Ptblisher:
BPUNDIP,Semarang
Copyright
@2009
by BP
T
NDIB Semarang
Alt ights resensed (including those of translation into other languages). No part
book may be reproduced in any fonn
-
by
photopinting, miooflm,
or any other m
nor transntitted or translated into a machine language without written perffil
ttu publishers. Registered nsmeq trademarks, etc. used in this book, eaen a
specificatly marked as such, me not to be considered unprotected by law.. Dupli
this publication or prrts thereof is permitted only under the prmtisions of the I.
covyright Law of section 72 lJndang-undmg No. 79 Year 20A2, in its current
anil permission
for
use
must always be obtained from
B
adan P ercrbit undip.
PREFACE
Global market and product distribution development make
us easy to find various products fromother countries in lrii{Onesia.
Products from Indonesia are also marketed or disttibuted
worldwide. We can.find freshsalmon from Europe orTasmania in
any supermarket in Indonesia. Fresh tuna from Indonesia can be
found easily in ]apan. These Gobal marketing and distribution
supported with development in fisheries products. Product
diversification is fisheries product diversification that giving value
to the product. The value that added to the product makes it
marketable and acceptable for consumer in a wider range. Wider
range of consumer also makes nutritional value advantages of
fisheries products possible to be consumed for any generation.
Diversification of fisheries products is not only improve and
develop freshand existingproduct, but givingvalue by delivering
new product, mixing several products and involving specific
cultureinproduct.
This book is delivered for students that study'*tiodern
fisheries processing technology. Diversification of fiSheries
products play an important role in fisheries rnodern processing
technology. This book discuss about diversification frorn fresh
consumed products (fistu shelfish and others) uP to fish based
breaded products. Beside describing modern product like sausage,
burgeq, fish stick, etc., we also discuss about popular traditional
products like 'pempeK, traditional product from Palembang,
South Sumatra Diversification
ru
of
Fisheries Products and
Fe
kamaboko, traditional product from lapan. Related
methods to products diversifications are also described as w€
discussion about tuna and its derivated products which
popularly consumed in Japan, famous fresh consumed
Iapan.
We would like to thankAllah SWT for all of His mercy
Sving. We say thanks to world class universrty prc
Dipott goro Universify that make this book possible
orl
piiutished.
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TheAuthors
Diversification of Fisheries
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CONTENTS
Page
111
Preface
Contents
v
ChapterI.
ChapterII.
Introduction
1.1 Introduction to food diversification
1..2. Diversification of fisheries products
1
7
"
4
""+p
5
5
7
8
10
""""
Development on Fish-BasedValue Added
--..-.-....-:-....
Products
2.7. Fishball
1L
2.5. Ajifurai
2.6. Fibhburger
2.8. Shrimp roll ..............
2.9. 'Otak-otak
2.10. Pempek
.........
.......-...."":"""""'
'*
Chapter
III.
ChapterIV.
Surimi and Surimi Based Products
...-...:.......-......."';"""""""'
3.1. Surimi
3.2. Surimi based Products
27
MilkFishBasedProducts ..""""""'
45
47
63
4.1. Softed-bone
milkfish product
......... " " " " "
"
4.2.Smokedfish
4.3.
ChapterV.
12
14
16
17
18
Milkfishfloss
Development of Value Added and Breaded'
ProductforSeaScalloP -......-.5.1. Developed fresh sea scallop products " "" "
n
38
71,
81
82
Ti
Dried sea scallop """""""""
5.3.SeascalloPnugget
5.4. Breaded sea scalloP """""'
5.5.Cookiesfortificationusingseascallop'
shell flour
5.2.
si
Fii
Cd
.
:,1.
r
Ial
Te
on
Fd
ChapterVl. TunaBasedProducte """';""""""""""""""""'
i-r
o1I
-
H*afi"g
process of tuna sashimi and
)
to,
6.2.Sashimi
6.3. Sushi ..;....... ""' : " " "" i "" " "' ;' i ""'" " " " "'
6.4 Tuna loin and Steak """ " """ ""r" " "'
Sh
r
Chapter
'
VII. Modified Frozen Products """"'i"""'
7.1.Frozenfishproduct """""""'
7 .2. Ft ozenshellf ish Products
Related To
Chapter VIII. Fish Processing Methods
8.1.Freezing
8.Z-FteezingProcess
8'3.Thawing
""""""'
8.4-FreezedrYing
vl
:
Dio u sifi catiotr o f E ishqies Prc ilucts
CHAPTER I
FOOD DTVERSIFICATION
1.1.
Introduction to Food Diversification
Recently almost all d.eveloping countries in the world have
problems with sustainability of their aquatic resources. These
problems are related with over fishing, a condition where aquatic
resources are exploited over their maximum sustain*Bfe yield
(MSY).The problems was completed withbad practices iitfishing,
handling and processing of fish which results in large volume of
non-economic value fishes and waste. Therefore it is important to
maximize quality and utilization of catched or harvested fishes in
order to optimize fish utilization and reduce fish waste. A
maximum utilization of harvested fish will fulfill demand growth
of fish consumption due to functional benefit of 'fish for human.
Considering fish as food, fish not only provide high nutritional
value buthealthy and has functional effect due to high content of
protein and unsaturated fatty acid composition. Many researthes
have reported that regular fish consumption contained high in
unsaturated fatty acid of omega-3 au,:td taurin will prevent from
arteriosclerosis.
Fish handling is the most important thing in fisheries
industries. A good fish handling must be conducted #ter fish is
landed orharvested until delivered to industries or consu'rrier. This
good handling process is usually performed by C-old Chain Systutt.
Good Cold Chain System practices will provide raw materials
sufficiently with better q.rility and bigger volume for fisheries
industries
Fish processing industries have developed some valueadded products onto harvested fish, giving a longer shelf-life by
preservation and effectively utilize fisheries resources (OFCR
1.9Sn. Development of fish processing industries, fishing
'.Eishqies Ptodttctg,
industries and fish culture industries
will
generate
activities.
economic
---,
f"i.Io$q
Tli:t*
' iot"f 'p*d*tio"isvolume5 million tons in \eee but
around
i"d"il;;i;;;;ti"
*|t"iT: 111
A;=00;;* (137")*as exported overseas' 1hit
Indonesia me
;r; il tn" totol fish reiources harvestedininfish
handling
international stanJard' Development
improve fisheries industri
;;;;;;ti"g technology
"T-.
value fisl
Indonesia. An uffottlio utilize non-economic
ffi;;-;aile_added products .had been recorded I
I".p"t"ri.n of Marine iitttu'i"t nese11!
and Assessment bt
;iFi;h Ptoduct Quality Development
(FPQDAB) (MFR;-SEAFDIC:. lo-9?lt T11,-T::i:1::
process of frozen mincr
il}i.j *ia lppu"d on production
(Surimi) f rom n*onomic value {ttfi, 1r 1 :-ttli:;'U
;;;;il"J products from surimi which can g.e
*tTff::
economicvalue.
will be
Surimi is an intermediate product that
doing diversification
irrto *Ir,1-uto" uaa"d products by
<
"IlL
01|1*Ti-€^l;
luch asrish nysslt'
'ol development -"f tt'
. n".."uy.1r,ro-ush
"t
easily find value-ad
market or moderno'tl"t, peoplelan
ffi;;i,y ;'-.d;i'. *:J: value-added products will en
e';a""
f;;;t
market
U*"a
consumpti;";i fish products'
since large volume of
from surimi' Surirni
snack pro-ducts can be produced
products are now very
popul?t.* S:":l::::'.f111,.7
ffi;;r. N;;;"y,, "'"n tittd of products can be easily fo
traditionalanasupermarketwithdifferent.qrrality,varie,
fir
p"."t. fu*iis usually P-roc.ess,ed,using white meat
t]:Tt
meat
;;; ;*" was utilized'pelagic. (tu*
loT:l
in fact they are
;*it"Jl"ai"" scad, riacklrel, whereas
during their season'
and abundant especially
utitizea ai raw rnaterial for surimi'
Maximizing utilization of' 87 % harvested fsn.tnat
fisheries
meet export standard is a challenge for
;;";;g
O;oqsncation
of f;snerUs
proau*s
development in brdonesia. Value.added products can be produced
fromsurimi or freshfistu so thatnon- economic-valuefish could be
utilized as raw material for value-added products. Many
traditional fish-based products such as salted-boiled fistu
'pempek', and'otak-otak', are potential to be developed into more
valuable product and penetrated for global market orientation.
Value-added products can be produced using either raw fish (fresh
fish) and surimi (minced fish product). Value-added products do
not require a high economic value of fishes as raw material, noneconomic fishes that have not been utilizedeffectively canbe used
as raw material to produce value-added products. 'i[.*le rnost
importantrequirementforraw material of surimiis their alrtyof
freshness. Therefore, handling of fishes after catching or
harvesting will definitely influence the freshness quality of the
fishes. Producing value added products from low or non economic
value fish not only grving more valuable on the products but also
extending market distribution of the products.
In recent globalization era, food products trading,
especially value added products have beendistributed globally all
over the world. Today we can easily find many products and value
added products from any place in the world. Development of
value added products and their distribution can be related to
development of lorowledge and people's requirement on healthy
and functional food. Fish based products is the right choice to
providehealthfood.
Food market demand and people's preference sbems to
clrange into larger volume and more various products. Bi'trrder to
fuIfill food demand in various market all over the world, food
diversification plays an important role. Food diversification cdn
be done by horizontal and vertical diversifications. Food
diversification can be divided into 2 groups (Ismanadji and Sudari,
1ffr5):
1. Horizontal diversification, Define as utilization of several
fish species to produce a certain processed product. It is
usually applied for non economic value of fish (lizard fish,
Eisheries Prol4gls
kuak/croacker, Alaska Poltock, Indian scad' yellovt
products
scad etc.) to become surimi and value added
T'
Sh
2.Verticaldiversification,Defineasutilizationofce
Fir
species to produce several type of processed P'o!
usually applied when there is a peak season or
CO
Iat
Te
on
Fe
to
Sh
supplyismaximum
Diversification of Fisheries Products
be done
Prod.uct diversification in fisheries can
is
fish or surimi as raw materials. Fresh fish or surimi
of starctr'
;;;;"1"; added products with addition
Raw
condimerrt like oniJr, garlic, and spices
ryt"ti|
to-form
shaped
and
dough
u
mixed-ittto
are
;;*d;
prod.r"tt with specific shape, .fl:"ot."| 3TT1 -Y:I:
or surimi
products that usually procelsgd-fto* fresh fish
;;;t;t", siomay, 'otak-otak', fish ball' fish burgel' fish s
1.2.
and Sudari, 1985)'
(Ismanadji
\-Vatue added products can be produced from
industry (home industryl with simple techniqu" T9
technology industries with modern machinery
develop:ment in pallaging, storage techno':q
distri
systerngve support tovalue added products tobe
globalmarket.
Many countries like Japan, Singapore and
fish based value udd"d products in industriatr
fr;fti
'ilg:l
produced
iuluu added products are produced after market assessu
and market
define market^developnreni market demand
successful
Market assessment teaas food producer to get
inthemarket.
Modern production Process of food also i
productior
modern technology and management during
modern technolo'fr and *unug"*"nt process include
manufacturing,Practice (GMP)'
4
lisheries Products
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