PEMANFAATAN ASAP CAIR DAN PELUANG BISNIS USAHA PENGASAPAN IKAN BANDENG (Chanos chanos Forsk) TANPA DURI (STUDI KASUS DI CV DINASTI, KROBOKAN, SEMARANG)

Abstract

Bandeng tanpa duri asap memiliki peluang untuk dikembangkan. Dengan semakin cerdasnya konsumen yang semakin mengutamakan keamanan pangan, ikan asap dengan asap cair bersifat prospektif untuk dikembangkan. Tujuan penelitian ini untuk mengetahui pemanfaatan asap cair dan peluang bisnis usaha pengasapan ikan bandeng tanpa duri. Materi yang digunakan adalah ikan bandeng tanpa duri segar yang diperoleh dari CV Dinasti, Krobokan, Semarang dengan panjang standar rata-rata 24,77 ± 0,63 cm; panjang total rata-rata 30,81 ± 0,80 cm; berat rata-rata 223,46 ± 16,65 g/ekor; asap cair tempurung kelapa 7,5 %; larutan garam 10 %. Metode penelitian tahap I bersifat experimental laboratories menggunakan pola Rancangan Acak Kelompok (RAK) 1 faktor dengan 3 perlakuan (lama perendaman 5, 10 dan 15 jam) dengan 2 ulangan. Data organoleptik dianalisis dengan uji Kruskal Wallis, sedangkan data lisin, kadar air, Aw dan pH dianalisis menggunakan analisis ragam dengan software SPSS 16.0. Metode penelitian tahap II yaitu studi kasus. Data NPV, IRR dan PP dianalisis menggunakan Microsoft Office Excel 2007. Hasil penelitian menunjukkan bahwa perbedaan lama perendaman asap cair berpengaruh signifikan (P < 0,05) terhadap asam amino lisin, kadar air, Aw dan pH. Akan tetapi, secara umum tidak berpengaruh signifikan (P > 0,05) terhadap nilai organoleptik produk. Berdasarkan hasil penelitian kadar lisin antara 1,143 % - 1,617 %; kadar air 54,011 % - 58,165 %; nilai Aw 0,651 - 0,762; dan nilai pH 5,088 – 5,418. Perendaman asap cair selama 5 jam (A) menghasilkan kualitas produk paling baik. Nilai NPV produksi bandeng tanpa duri asap cair Rp. 720.129.046,-; IRR tidak teridentifikasi (nilai tinggi); dan nilai PP 0,92 tahun. Kesimpulannya adalah usaha pengasapan bandeng tanpa duri asap cair di CV Dinasti, Krobokan, Semarang layak untuk dikembangkan.

Smoked boneless milkfish have a chance to develop. With increasing sophistication of consumers were increasingly prioritizing food safety, smoked fish with liquid smoke were prospective to be developed. The purpose of this research was to know the utilization of liquid smoke and business opportunity ventures smoking boneless milkfish. The materials used was fresh boneless milkfish obtained from CV Dinasti, Krobokan, Semarang with average standard length of 24.77 ± 0,63 cm; average total length of 30.81 ± 0.80 cm; average weight of 223.46 ± 16.65 g / tail; coconut shell liquid smoke 7.5 %; 10 % salt solution. Method research of phase I were experimental laboratories using Random Block Design (RBD) 1 factor with 3 treatment (long soaking of 5, 10 and 15 hours) with two replications. Organoleptic data analyzed by Kruskal Wallis test, whereas lysine, moisture content, Aw and pH were analyzed using analysis range (ANOVA) with software SPSS 16.0. Method research of phase II were a case study. NPV, IRR and PP data were analyzed using Microsoft Office Excel 2007. The results showed that the difference of long soaking liquid smoke had significant effect (P < 0,05) to lysine, moisture content, Aw and pH. However, in general no significant effect (P > 0,05) to organoleptic value of the product. Based on the results, the levels of lysine between 1,143 % - 1,617 %;  moisture content 54,011 % - 58,165 %; Aw value 0,651 - 0,762; and pH value 5,088 - 5,418. Soaking liquid smoke for 5 hours (A) produce the best quality products. NPV value of liquid smoke boneless milkfish production was 720.129.046,- IDR; Unidentified IRR (high value); and PP value 0,92 years. The conclusion was smoking business of liquid smoke boneless milkfish in CV Dinasti, Krobokan, Semarang feasible to be developed.