PENERAPAN INOVASI MAHASISWA MELALUI PENGOLAHAN IKAN LELE DENGAN PRINSIP ZERO WASTE (STUDI PADA PEMBUATAN PRODUK NUGGET IKAN LELE)
IMPLEMENTATION OF STUDENT INNOVATION THROUGH CATFISH PROCESSING WITH ZERO WASTE PRINCIPLES (STUDY ON THE MANUFACTURING OF CATFISH NUGGET PRODUCTS)
Keywords:
inovasi, zero waste, ikan lele, nugget
Abstract
Penelitian uji coba produk ini memiliki tujuan untuk mengetahui seberapa besar nilai ekonomis dari pengolahan ikan lele menjadi nugget dengan konsep zero waste, penelitian dilakukan di Laboratorium Sekolah Tinggi Pariwisata Sahid Surakarta. Data dari penelitian ini diambil dari hasil uji organoleptik yang diujikan kepada panelis dengan memberikan penilaian dalam hal tekstur, aroma, warna dan rasa dengan skala uji 1-5. Penelitian dilaksanakan selama satu bulan. Hasil uji panelis dari aspek rasa sebesar 4.5, aroma 4.1, tekstur 4.1, warna 3.9, hal tersebut menunjukkan bahwa sebagian besar panelis menyukai olahan nugget berbahan ikan lele Pengolahan ikan lele dengan konsep zero waste pada olahan nugget mampu menambah nilai ekonomis dengan memanfaatkan rendemen bagian tubuh ikan lele. Pengolahan ikan lele dengan konsep zero waste terbukti mampu mendukung program dunia dalam meminmalisir pemborosan makanan dan mengurangi limbah pengolahan makanan.
References
Jurnal
Afrisanti, D.W. 2010. Kualitas Kimia dan Organoleptik Nugget Daging Kelinci dengan Penambahan Tepung Tempe. Skripsi.Program Studi Peternakan. Fakultas Pertanian. Surakarta : Universitas Sebelas Maret.
Asmoro, A. A., & Indrarini, R. (2021). Hubungan Inovasi Produk Makanan Terhadap Minat Beli Masyarakat di Gresik. Jurnal Ekonomika Dan Bisnis Islam, 4(1), 55–64. https://doi.org/10.26740/jekobi.v4n1.p55-64
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries.
Djayadiningrat, A. F., Sukaatmadja, I. P. G., & Yasa, N. N. K. (2017). Peran Inovasi Produk Memediasi Orientasi Kewirausahaan terhadap Kinerja Pemasaran IMK Sektor Industri Makanan Kota Denpasar. E-Jurnal Manajemen Unud, 6(9), 4978–5004.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Tumion, F. F., & Hastuti, N. D. (2017). PEMBUATAN NUGGET IKAN LELE (CLARIAS SP) DENGAN VARIASI PENAMBAHAN TEPUNG TERIGU Making Of Lele Fish Nugget (Clarias sp) With Additional Variation Of Wheat Flour. Jurnal Agromix, 8(1), 25–35.
Asmoro, A. A., & Indrarini, R. (2021). Hubungan Inovasi Produk Makanan Terhadap Minat Beli Masyarakat di Gresik. Jurnal Ekonomika Dan Bisnis Islam, 4(1), 55–64. https://doi.org/10.26740/jekobi.v4n1.p55-64
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries.
Djayadiningrat, A. F., Sukaatmadja, I. P. G., & Yasa, N. N. K. (2017). Peran Inovasi Produk Memediasi Orientasi Kewirausahaan terhadap Kinerja Pemasaran IMK Sektor Industri Makanan Kota Denpasar. E-Jurnal Manajemen Unud, 6(9), 4978–5004.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Tumion, F. F., & Hastuti, N. D. (2017). PEMBUATAN NUGGET IKAN LELE (CLARIAS SP) DENGAN VARIASI PENAMBAHAN TEPUNG TERIGU Making Of Lele Fish Nugget (Clarias sp) With Additional Variation Of Wheat Flour. Jurnal Agromix, 8(1), 25–35.
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries. https://www.mdpi.com/2227-7099/10/6/144/htm
Djatmiko, Hertami dan Taufik Rusdi. 1986. LELE (Budidaya, Hasil Olahan danAnalisa
Usaha). CV Simplex. Jakarta.
Hadiwiyoto, S. (2003). Hasil-hasil Olahan Susu, Ikan, Daging dan Telur. Liberty.Yogyakarta.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Kartika, B., Hastuti, P dan Supartono W., (2008). Pedoman Uji Inderawi Bahan Pangan, Pusat Antar Universitas Pangan dan Gizi UGM, Yogyakarta.
Khairuman., & Aman, K. (2002). Bududaya Ikan Di Sawah Jakarta Agromedia Pustaka.
Maghfiroh, I.2000. Pengaruh Penambahan Bahan Pengikat Terhadap Karaktristik Nugget dari Ikan Patin (Pangasius hypothalamus). Skripsi. Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Institut Pertanian Bogor, Bogor.
Sulistiyo, CN. 2006. Pengembangan Brownies Kukus Tepung Ubi Jalar di PT. Fits Mandiri Bogor. Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. IPB.
Asmoro, A. A., & Indrarini, R. (2021). Hubungan Inovasi Produk Makanan Terhadap Minat Beli Masyarakat di Gresik. Jurnal Ekonomika Dan Bisnis Islam, 4(1), 55–64. https://doi.org/10.26740/jekobi.v4n1.p55-64
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries.
Djayadiningrat, A. F., Sukaatmadja, I. P. G., & Yasa, N. N. K. (2017). Peran Inovasi Produk Memediasi Orientasi Kewirausahaan terhadap Kinerja Pemasaran IMK Sektor Industri Makanan Kota Denpasar. E-Jurnal Manajemen Unud, 6(9), 4978–5004.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Tumion, F. F., & Hastuti, N. D. (2017). PEMBUATAN NUGGET IKAN LELE (CLARIAS SP) DENGAN VARIASI PENAMBAHAN TEPUNG TERIGU Making Of Lele Fish Nugget (Clarias sp) With Additional Variation Of Wheat Flour. Jurnal Agromix, 8(1), 25–35.
Zerowaste.id.What is zero waste?.Diakses pada 21 Juni 2022. https://zerowaste.id/zero-waste-lifestyle/what-is-zero-waste-anyway/
Afrisanti, D.W. 2010. Kualitas Kimia dan Organoleptik Nugget Daging Kelinci dengan Penambahan Tepung Tempe. Skripsi.Program Studi Peternakan. Fakultas Pertanian. Surakarta : Universitas Sebelas Maret.
Asmoro, A. A., & Indrarini, R. (2021). Hubungan Inovasi Produk Makanan Terhadap Minat Beli Masyarakat di Gresik. Jurnal Ekonomika Dan Bisnis Islam, 4(1), 55–64. https://doi.org/10.26740/jekobi.v4n1.p55-64
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries.
Djayadiningrat, A. F., Sukaatmadja, I. P. G., & Yasa, N. N. K. (2017). Peran Inovasi Produk Memediasi Orientasi Kewirausahaan terhadap Kinerja Pemasaran IMK Sektor Industri Makanan Kota Denpasar. E-Jurnal Manajemen Unud, 6(9), 4978–5004.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Tumion, F. F., & Hastuti, N. D. (2017). PEMBUATAN NUGGET IKAN LELE (CLARIAS SP) DENGAN VARIASI PENAMBAHAN TEPUNG TERIGU Making Of Lele Fish Nugget (Clarias sp) With Additional Variation Of Wheat Flour. Jurnal Agromix, 8(1), 25–35.
Asmoro, A. A., & Indrarini, R. (2021). Hubungan Inovasi Produk Makanan Terhadap Minat Beli Masyarakat di Gresik. Jurnal Ekonomika Dan Bisnis Islam, 4(1), 55–64. https://doi.org/10.26740/jekobi.v4n1.p55-64
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries.
Djayadiningrat, A. F., Sukaatmadja, I. P. G., & Yasa, N. N. K. (2017). Peran Inovasi Produk Memediasi Orientasi Kewirausahaan terhadap Kinerja Pemasaran IMK Sektor Industri Makanan Kota Denpasar. E-Jurnal Manajemen Unud, 6(9), 4978–5004.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Tumion, F. F., & Hastuti, N. D. (2017). PEMBUATAN NUGGET IKAN LELE (CLARIAS SP) DENGAN VARIASI PENAMBAHAN TEPUNG TERIGU Making Of Lele Fish Nugget (Clarias sp) With Additional Variation Of Wheat Flour. Jurnal Agromix, 8(1), 25–35.
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries. https://www.mdpi.com/2227-7099/10/6/144/htm
Djatmiko, Hertami dan Taufik Rusdi. 1986. LELE (Budidaya, Hasil Olahan danAnalisa
Usaha). CV Simplex. Jakarta.
Hadiwiyoto, S. (2003). Hasil-hasil Olahan Susu, Ikan, Daging dan Telur. Liberty.Yogyakarta.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Kartika, B., Hastuti, P dan Supartono W., (2008). Pedoman Uji Inderawi Bahan Pangan, Pusat Antar Universitas Pangan dan Gizi UGM, Yogyakarta.
Khairuman., & Aman, K. (2002). Bududaya Ikan Di Sawah Jakarta Agromedia Pustaka.
Maghfiroh, I.2000. Pengaruh Penambahan Bahan Pengikat Terhadap Karaktristik Nugget dari Ikan Patin (Pangasius hypothalamus). Skripsi. Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan Institut Pertanian Bogor, Bogor.
Sulistiyo, CN. 2006. Pengembangan Brownies Kukus Tepung Ubi Jalar di PT. Fits Mandiri Bogor. Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. IPB.
Asmoro, A. A., & Indrarini, R. (2021). Hubungan Inovasi Produk Makanan Terhadap Minat Beli Masyarakat di Gresik. Jurnal Ekonomika Dan Bisnis Islam, 4(1), 55–64. https://doi.org/10.26740/jekobi.v4n1.p55-64
Bogusz, M., Matysik‐pejas, R., Krasnodębski, A., & Dziekański, P. (2021). The concept of zero waste in the context of supporting environmental protection by consumers. Energies, 14(18). https://doi.org/10.3390/en14185964
Costello, C. (2019). The concept of Zero Waste. In Saving Food: Production, Supply Chain, Food Waste and Food Consumption. Elsevier Inc. https://doi.org/10.1016/B978-0-12-815357-4.00013-4
Countries, E. (2022). Socioeconomic Relations of Food Waste in Selected European Countries.
Djayadiningrat, A. F., Sukaatmadja, I. P. G., & Yasa, N. N. K. (2017). Peran Inovasi Produk Memediasi Orientasi Kewirausahaan terhadap Kinerja Pemasaran IMK Sektor Industri Makanan Kota Denpasar. E-Jurnal Manajemen Unud, 6(9), 4978–5004.
Jamaludin, H., Suliman, H., Elmaky, E., & Sulaiman, S. (2022). The future of food waste: application of circular economy. Energy Nexus, 100098. https://doi.org/10.1016/j.nexus.2022.100098
Tumion, F. F., & Hastuti, N. D. (2017). PEMBUATAN NUGGET IKAN LELE (CLARIAS SP) DENGAN VARIASI PENAMBAHAN TEPUNG TERIGU Making Of Lele Fish Nugget (Clarias sp) With Additional Variation Of Wheat Flour. Jurnal Agromix, 8(1), 25–35.
Zerowaste.id.What is zero waste?.Diakses pada 21 Juni 2022. https://zerowaste.id/zero-waste-lifestyle/what-is-zero-waste-anyway/
Published
2022-05-07
Section
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