Optimization of Processing and Packaging Technology to Improve the Quality of Fish Products Caught by Local Fishermen in the Coastal Area of Bima Bay

Authors

  • Amran Amran Universitas Mbojo Bima
  • M. Inas Riandi Universitas Mbojo Bima

DOI:

https://doi.org/10.58258/jisip.v9i4.9417

Keywords:

Optimization, Technology, Processing, Packaging, Fish.

Abstract

This study aims to optimize processing and packaging technologies to improve the quality of fish products caught by local fishermen in Bima Bay. The methods included a survey of 50 fishermen, processing experiments (blanching, quick freezing, vacuum packaging), and microbiological, sensory, and community acceptance tests. The results showed that the dominant fish species were skipjack (35%), tuna (30%), and scad (20%). Processing with blanching and quick freezing reduced microbial growth by up to 90% compared to untreated samples. Sensory evaluation indicated an 85% acceptance rate for vacuum-packed frozen fish. Community surveys revealed that 80% of fishermen were willing to adopt this technology. These findings demonstrate that appropriate technology based on quick freezing and vacuum packaging can improve fish quality, reduce post-harvest losses, and contribute to fishermen’s welfare.

Downloads

Additional Files

Published

2025-11-01

Issue

Vol. 9 No. 4 (2025): JISIP (Jurnal Ilmu Sosial dan Pendidikan) (November)

Section

Articles

License

Copyright Notice
Authors who publish with JISIP (Jurnal Ilmu Sosial dan Pendidikan) agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.