DAFTAR PUSTAKA Ackman RG. 1994. Seafoods Chemistry, processing Technology and Quality. Balckie Academic & Professional, Chapman & Hall Inc. Allison dan J. Kaye. 2005. Perencanaan Strategis Bagi Organisasi Nirlaba.Terjemahan. Yayasan Obor Indonesia, Jakarta. Allops WHL., 1981. Use of Fish By-Catch From Shrimp Trawling; Future Development. In Fish By-Catch-Bonus From The Sea. FAO and IDRC. Alvarez CI., Cousto and Tejada M. 1999. Thermal Gel Degradation (Modori) in Sardine Surimi. J. Food Sci. 64(4):633-637 An H., Margo YP., and Seymour TA. 1996. Roles of Endogenous Enzymes in Surimi Gelation. Trends in Food Sci and Technol. 7(10):321-326. Ayodhyoa AU. 1981. Metode Penangkapan Ikan. Institut Pertanin Bogor. Bogor. Badrudin dan Karyana. 1993. Proporsi Komposisi Hasil Tangkap Sampingan Pukat Udang di Perairan Maluku-Irian Jaya. Jurnal Penelitian Perikanan Laut No. 79. Balitkanlut, Jakarta: 14-23 Basalamah S., M. Haming dan S Syam, 1991. Penilaian Kelayakan Rencana Penanaman Modal, Sebuah Studi Proyek Bermotif Laba. Gajah Mada University. Yogyakarta. Bell GH., Emstil-Smith D., and Patterson CR. 1976. Textbook of Physiology and Biochemistry. 9th ed. Churchill Livingstone, Edinburgh. Benjakul SW., Vissesanguan, Ishizaki S. and Tanaka M. 2001. Differences in Gelation Characteristics of natural Actomysin from Two Species of Bigeye Snapper, Priacanthus teyenus and P.macracanthus H., and Cheftel, J.C,. 1990. Mechanism of Gelation of Sardine Proteins: J Food Sci 66 (9):1311-1317. Budiharjo S., Sudjianto dan Murtoyo TS. 1993. Penelitian Pendahuluan Potensi Sumber Daya Ikan Demersal di Wilayah Perairan Zona Ekonomi Eksklusif Selatan Irian Jaya Bulan Nopember – Desember 1992. Jurnal penelitian Laut No. 80. Balitkanlut, Jakarta : 82 – 93. Budiyanto D. dan Djazuli N. 2003. Konsepsi Percepatan Pengembangan Produk Bernilai Tambah. BPPMHP. Departemenn Kelautan dan Perikanan. Jakarta. Cao MJ., Osatami K., Pangkey H., Hara K., and Ishihara T. 2000. Identification of a Myofibril-Bound Serine Proteinases From Carp (Cyprinus carpio) Muscle. Comp Biochem Physol B Biochem Mol. Biol 123(4):399-405 Clucas IJ., and Ward AR. 1996. Post Harvest Fisheries Development: A Guide to Handling, Preservation, Processing and Quality. Natural Resource Institute. David FR. 2001. Strategic Management: Concept & Cases. 8th edition. Pretince Hall, New Jersey. Desroiser NW. 1988. Teknologi Pengawetan Pangan. Penerjemah Muljohardjo. Universitas Indonesia Press. Jakarta
127
[DJPB] Direktorat Jenderal Perikanan Budidaya, 2002. Statistik Ekspor Hasil Perikanan Indonesia 2000. Direktorat Jenderal Perikanan Budidaya, Departemen Kelautan dan Perikanan, Jakarta. [DJPT] Direktorat Jenderal Perikanan Tangkap, 2002. Statistik Perikanan Tangkap Indonesia 2000. Direktorat Jenderal Perikanan Tangkap, Departemen Kelautan dan Perikanan, Jakarta. [DJPT] Direktorat Jenderal Perikanan Tangkap, 2004. Statistik Perikanan Tangkap Indonesia 1998-2002. Direktorat Jenderal Perikanan Tangkap, Departemen Kelautan dan Perikanan, Jakarta. [DJPT] Direktorat Jenderal Perikanan Tangkap, 2004. Pencapaian Pembangunan Perikanan Tangkap Tahun 2001 – 2003. Direktorat Jenderal Perikanan Tangkap. Departemen Kelautan dan Perikanan. Jakarta. [DJPK2P] Direktorat Jenderal Peningkatan Kapasitas Kelembagaan dan Pemasaran., 2002. Pengembangan Pemasaran Hasil Kelautan dan Perikanan. Ditjen PK2P. Departemen Kelautan dan Perikanan. Jakarta. Eayrs S. 2005. A Guide to Bycatch Reduction in Tropical Shrimp-Trawl Fisheries. Food and Agriculture Organization (FAO) of the United Nations. Rome Italy. Eriyatno. 1999. Ilmu Sistem. Meningkatkan Mutu dan Efektivitas Manajemen. IPB Press, Bogor. [FAO] Food and Agricultural Organization. 1994 Review on the State of World Marine Fishing Resources: FAO-Fish-Tech.Paper No.335. [FAO] Food and Agricultural Organization. 2005 Discards in The World’s Marine Fisheries: FAO-Fish-Tech.Paper No. 470. Eong GKH., Hariono I., Guat Theng CA., Djazuli N., Budiyanto D., Handayani T. 2003. Maximizing Utilization of Fish Catch-Marine Species, Maksimalisasi Pemanfaatan Ikan Tangkapan Laut. Marine Fisheries Research Department – Southeast Asian Fisheries Development Center. Singapore. Fewidarto PD. 1996. Proses Hirarki Analitik. Jurusan Teknologi Industri Pertanian, Fateta, IPB, Bogor. [GAPINDO] Gabungan Pengusaha Indonesia. 1999. Surimi di Asia Tenggara. Edisi XVIII – Mei 1999. Jakarta : Sapta Wigatha. . 2000. Pasar Eropa Untuk Surimi. Edisi Akhir 2000. Jakarta : Sapta Wigatha. Gaspersz V. 2004. Perencanaan Strategik untuk Peningkatan Sektor Publik. Penerbit PT. Gramedia Pustaka Utama, Jakarta. Giraud V. dan Chateau D. 2007. World Surimi Market. Globefish Research Programme. FAO. Rome – Italy. 1014-9546, v. 89. Grantham GJ. 1981. Minced Fish Technology: A Review. FAO, Rome. Hadiwiyoto S. 1993. Teknologi Hasil Perikanan. Liberty, Yogyakarta. Hamel G dan Prahaland CK. 1995. Kompetensi Masa Depan. Terjemahan. PT Binarupa Aksara. Jakarta.
128
Hansen DR. and Mowen MM, 1994. Management Accounting. 3th Edition. International Thompson Publishing. Ohio. Cincinanti, Ohio. Husnan S. 1998. Manajemen Keuangan Teori dan Penerapan. Edisi Keempat. BPFEYogyakarta. Yogyakarta. Intan AH. 2000. Strategi Pengembangan Industri Pengolahan Sabut Kelapa. Tesis. Program Pascasarjana. Institut Pertanian Bogor. Tidak dipublikasikan. Iskandar B., Sumiono B., Sarjana. 1993. Penelitian Potensi Udang dan Hasil Sampingan di Perairan Maluku dan Irian Jaya. Laopran Penelitian Balitkanlut (tidak dipublikasikan). Istihastuti T., Djazuli N. dan Budiyanto D. 1997. Teknologi Pengolahan Surimi dan Produk Fish Jelly. Balai Pengembangan dan Pengujian Mutu Hasil Perikanan Jakarta. Kadariah L., Karlina CG. 1978. Pengantar Evaluasi Proyek. Fakultas Ekonomi, UI, Jakarta. Pp : 47-50 Keen PGW. and Morton MSS. 1978. Decision Support System, An Organizational Perspective. Addison Wesley Publ.Co., USA Kungsuwan. 1996. The Thai shrimp, A report prepared for FAO. B angkok. Hlm. 20 – 27. Lan YH., Novakofski J., McCusker RH., Brewer MS., Carr TR, and McKeith FK.1995. Thermal Gelation Of Myofibril From Pork, Beef, Fish, Chicken And Turkey. J Food Sci 60 (5):941-945. Lanier TC. 1992. Measurement of Surimi Composition and Functional Properties. di dalam Surimi Technology. Lanier TC., Lee CM., editors New York : Marcel Dekker, Inc Latelay J dan Malawat S., 1995. Laporan Hasil Survei Tentang Jumlah dan Jenis Ikan Serta Pemanfaatan Ikan HTS Pukat Udang Disekitar Kepulauan Aru Dan Maluku Tenggara. BPPL, Ambon. Lee CM. 1986. A pilot plant study of surimi making properties of red hake (Urophycis chuss). Int. Symp. on Engineneered Seafoods Including Surimi (Martin R and Collete R., eds). National Fisheries Institute, Washington DC, pp. 225-243. Lee CM. 1986. Surimi manufacturing and fabrication of surimi-based products. J. Food Tech.40 (3): 115 - 124 Lee CM., Ming-Chang W., and Okada W. 1992. Ingredients and Formulation Technology for Surimi-Based Products. di dalam Lanier TC, and Lee CM., editor. Surimi Technology. Marcell Dekker Inc. Leigh WE. and Doherty ME. 1986. Decision Support and Expert Systems. South-Western Publ., Ohio. Love RM. 1970. The Chemical Biology of Fishes Academic Press, London. Naamin N dan Sumiono B., 1983. Hasil Samping Pada Penangkapan Udang di Perairan Arafura dan Sekitarnya. LPPL. No 24/1982. BPPL, Jakarta.
129
[NOAA] National Oceanic and Atmospheric Administration. 2004. Managing the Nation’s Bycatch. Prioroties, Programs and Actions for The Marine and Fisheries Service. Washington, DC. Mangunsong S. dan Djazuli N., 2001. Pengembangan Pasca Penen dan Teknologi Pengolahan Hasil Perikanan. Makalah Seminar Nasional Pengelolaan Perikanan Tangkap dan Perikanan Budidaya Dalam Rangka Konperensi Milenium ASEAN-SEAFDEC. Departemen Kelautan dan Perikanan. Marpaung A. 2006. Kajian Pengelolaan Hasil Tangkapan Sampingan Pukat Udang : Studi Kasus Di Laut Arafura Provinsi Arafura. [tesis] Sekolah Pascasarjana Institut Pertanian Bogor. Bogor. 111 hlm. Matsumoto JJ. dan Noguchi SF. 1992. Cryostabilization of Protein in Surimi. di dalam Lanier TC, and Lee CM., editor. Surimi Technology. Marcell Dekker Inc. Miyake LH., Hirasawa Y. and Miyabe M. 1985. Technology of Manufacturing. Info Fish Marketing Diggest. 5:20-24. Monintja DR. dan Sudjastani T. 1985. Studi perbandingan antara pukat udang dan trawl standard di Laut Arafura. Buletin Perikanan Vol II No. 1. Mulyadi 1993. Akuntansi Manajemen. Konsep, Manfaat dan Rekayasa. STIE YKPN Yogyakarta. Yogyakarta. McCord A., Smyth AB., and O’Neill EE., 1998. Head-Induced Gelation Properties of Salt-Soluble Muscle Proteins as Affected by Non-Meat Proteins. J Food Sci 63 (4):580-582. Nikijuluw VPM. 2002. Rezim Pengelolaan Sumberdaya Perikanan. Pusat Pengembangan dan Pembangunan Regional dan Balai Pustaka. Jakarta. Noguchi SF. 1984. Frozen Surimi di dalam Shimizu Y., editor. Science and Fish Paste Products. KoseishaKoseikaku Publishing Co. Tokyo. Pp.49 – 61. Okada M. 1992. History of Surimi Technology in Japan. Di dalam Lainer TC., and Lee CM., editor. Surimi Technology. Marcel Dekker Inc. Pp. 3-21. Ou XL., Ang CW., Iong YLX., and Ang BW. 2000. Gelation Characteristic of Paddlefish (polydhon spathula) Surimi Under Different Heating Conditions. J. Food Science: 65(3):395-398. Park S., Brewer MS., Novakovski J., Bechtel PJ., and McKeith FK. 1996. Process and Characteristic for a Surimi-like Material Made From Beef or Pork. J Food Sci 65(3):395-398 Pauly D. and Neal R. 1985. Shrimp vs Fish in South East Asian : The Biological, technological dan social problems in Arancibia. Resources Pescueros de Mexico : La pasca acompanantedel camaran. Prog Univ de Alimentos Inst. Sicence. Del Mar. Y. Limnol. Inst. Nacl. De peasca, UNAM, Mexico, D. F : 148 p Purbayanto A., Wisudo SH., Santoso J., Wahyu RI., Dinarwan, Zulkarnain, Sarmintohadi, Nugraha AD., Soeboer DA., Pramono B. Marpaung A. dan Riyanto M. 2004. Pedoman Umum Perencanaa, Pengelolaan dan Pemanfaatan Hasil Tangkap Sampingan Pukat Udang di Laut Arafura
130
Provinsi Papua. Jakarta. Dinas Perikanan dan Kelautan Provinsi Papua dan PT. Sucofindo. Pressman TE. 1992. A Synteshis Of System Inquiry And Easthern Mode Of Inquiry. J.System Research, Vol.9(3), 47:65 Ramirez JA, Diaz-Sobac R., Morales OG. and Vazquez M. 1999. Evaluation of Freezedried surimi from Tilapia and Flat Sleeper as Emulsifer. Cienc Tecnol Aliment 2(4):210-214. Ramirez JA, Garcia-Carreno FL., Morales OG. and Sanchez A. 2002. Inhibitation of Modori-Associated Proteinases by Legume Seed Extract In Surimi Production. J Food Sci 67 (2): 578-581. Roussel H., and Cheftel JC., 1988. Characteristic of Surimi and Kamaboko From Sardines. Int J of Food and Technol 23:607 – 623. Roussel H., and Cheftel JC,. 1990. Mechanism Of Gelation Of Sardine Proteins: Influence Of Thermal Processing And Of Various Additives On The Texture And Protein Solubility Of Kamaboko Gels. Int J Food Sci and Technol 25:260280. Saanin H. 1984. Taksonomi dan Kunci Identifikasi Ikan 1,2. Binacipta. Jakarta. Saaty TL. 1980. The Analitycal Hierarchy Process. McGraw-Hill Inc., USA. , 1993. Pengambilan Keputusan Bagi Para Pemimpin. Terjemahan, L. Setiono. Seri Manajemen No.134. Pustaka Binaman Pressindo, Jakarta. Sadhotomo, Raharjo BP., dan Wedjatmiko. 2003. Pengkajian kelimpahan dan distribusi sumberdaya demersal dan udang di perairan Laut Arafura. Prosiding Forum Pengkajian Stok Ikan Laut. DKP. Jakarta. Hlm. 33 – 43. Syartiwidya. 2003. Kajian Tekstur dan Perubahan Mikrostruktur Nugget Ikan Selama Pengolahan dan Penyimpanan. [Tesis] Program Studi Ilmu Pangan. Pascaarjana, Institut Pertanian Bogor. Bogor. Shimizu YH., and Toyohara H. 1994. Fish Jelly Product. Handout. Sakyo Kyoto: Facultyof Agric Kyoto. Kitashirakawa University. Sikorski ZE., Kalakowski A., and Pan B. 1990. The Nutrive Composition of the Major Groups of Marine Food Organism. Resources, Nutrional Composition and Preservation. CRC Press Inc., Florida. Subani dan Barus. 1988. Alat Penangkap Ikan Laut dan Udang di Perairan Indonesia. Jurnal Penelitian dan Pengembangan Perikanan Laut No. 50. Departemen Pertanian. Jakarta. Sucofindo 2004. Studi Perencanaan Pengelolaan dan Pemanfaatan HTS Pukat Udang di Laut Arafura. Sugianto N., 1998. Studi Tentang Komposisi Hasil Tangkapan pada Pengoperasian Alat Tangkap Pukat Udang di KM Udang Sorong. Karya Ilmiah Praktek Akhir Program Diploma IV. STP. Jakarta. Suharyanto. 1997. Studi Tentang Komposisi Hasil Tangkapan Pada Pengoperasian Alat Tangkap Pukat Udang di KM. Udang No. 20 milik PT. West Irian Fishing Industries, Sorong. Karya Ilmiah Praktek Akhir Program Diploma IV. Sekolah Tinggi Perikanan.
131
Sumiono B., 2000. Pengkajian Perikanan Udang Peneid di Laut Arafura. Balai Kanlut. Jakarta. Suzuki T. 1981. Fish and Krill Protein Processing Technology. Applied Sci Publ Ltd., London. Tamoto T. 1971. Effect of leaching on the freezing denaturation of surimi proteins. New Food Industry. 13 (12): 61 – 69. Tan SM., Ng MC., Fujiwara T., Kok Kuang H. and Hasegawa H. 1988. Handbook on the Processing of Frozen Surimi and Fish Jelly Products in Southeast Asia. Marine Fisheries. Research Department-South East Asia Fisheries Development Center. Singapore. Tripomo T. dan Udan. 2005. Manajemen Strategi. Penerbit Rekayasa Sains. Bandung. Tokunaga T. dan Nishioka F. 1988. Surimi production from fatty Japanese sardines. Proc. Intl. Conf. Fatty Fish Utilization : Upgrading from Feed to Food. Raleigh NC. UNC Sea Grant Publ. 88-04, p. 143. Toyoda K., Kimura N., Fujita T., Noguchi SF. dan Lee CM. The Surimi Manufacturing Process. di dalam Lainer TC., and Lee CM., editor. Surimi Technology. Marcel Dekker Inc. Tsakok I.1990. Agriculture Price Policy. A Practitioner’s Guide to Partial Equilibrium Anaysis. Cornell University Press. Ithaca and London. 305 p. Turban E. 1993. Decision Support and Expert System. Macmillan Publ.Co., Inc., New York. Uno T. Dan Nakamura M. 1958. Stidies on the characteristic quality of fish meat. On kamaboko (steamed fish cake) forming ability. Bull. Hokkaido Reg. Fish. Res. Lab. 18 : 45 – 53. Welly.
2008. Fish Information (Indonesia). http : //spesies ikan. blogspot.com/2008/04/spesies-spesies ikan di Indonesia. Html. (10 April 2008)
Wetherbe JC. 1988. System Analysis and Design. West Publi.Co., New York. Wheelen TL. Dan Hunger JmD. 2006. Strategic Management and Business Policy. New York: Addison – Wesley Company, Inc. Widodo J. 1991. By-catch Assessment of The Shrimp Fishery in The Arafura Sea and Its Adjacent Waters. Laporan penelitian Perikanan Laut No.63 Th. 1991 Hal 4349. Widodo. 1997. Laporan Survai Pengamatan Sumberdaya Perikanan Demersal Menggunakan KM. Bawal Putih II di Perairan Kawasan Timur Indonesia (November 1995 – April 1996). BPPI Semarang (Tidak Diterbitkan). Widodo J. 1998. Laporan Survai Pengamatan Sumberdaya Perikanan Demersal Menggunakan KM Bawal Putih di Perairan Kawasan Timur Indonesia, BPPI. Semarang. Winarno FG. 1980. Kimia Pangan. Institut Pertanian Bogor. Pusbangtepa-FTDC. Bogor
132
Xiong Y. 2000. Meat Processing. di dalam Nakia S, Modler HW, Editor. Food Proteins: Processing Applications. Wiley-VCH Inc., Canada. Yongsawatdigul. 2001. Gelation characteristics of alkaline and acid solubilization of fish muscle proteins. http://ift.confex.com/ift/2001/techprogram/paper 7697.htm [Agustus 2003]. Yu SY. 1993. The Quality of Surimi Made From Threadfin-bream Stored on Ice for Different Periods. in J Food Sci and Technol. 28:343-346
133