Minggu Akhir

Assalamualaikum, Alhamdulillah sampai juga ke penghujung semester bersertakan thesis Projek Tahun Akhir. Terima kasih kepada pensyarah, rakan-rakan dan keluarga yang membantu dan memberi sokongan. InsyaAllah, Pra Cipta 2 akan datang :)

Pra Cipta 1 Progress

flavour packaging design

My Label still in process

Perkembangan idea pada logo 'Ikan Padi'

 Kajian rekabentuk logo dan penggunaan warna

Pemilihan tulisan pada logo

Logo Matric

SITE MAP

Lakaran Awal Perkembangan Idea

Kerja Lapangan. Interview pengusaha ikan pekasam semasa cuti pertengahan semester.

Selesai membuat temuramah di tempat kajian. Seterusnya adalah mengedarkan borang soal selidik kepada responden.

Talapia: Made In Kg Tebok Haji Dollah,Perak

By : My Mom And Dad ;)

Wednesday Is Today

Today is our presentation for chapter 3 : Research Methodology.

4W is the key ; Who ? Why ? Where ? When ?

Cara memproses ikan pekasam

 Cara-cara memproses pekasam : 

• Ikan air tawar yang dipilih akan disiang,dibuang perut dan dibersihkan.
• Toskan air daripada bahagian ikan sebelum dilumur dengan garam pada kadar 15 peratus.
• Setelah dilumur garam,ikan diperap selama 2 hingga 3 hari.
• Selepas melalu proses perapan,ikan sekali lagi dicuci dengan air melalui  tiga proses dan ditoskan.
• Sebaik dikeringkan ikan digaul pula dengan beras goreng yang sudah dihancurkan ,sebelum dimasukkan ke dalam balang kedap udara dan dicampur dengan sedikit asam jawa.
• Peram untuk kali kedua selama kira-kira 14 hari di dalam balang kedap udara.
• Pekasam yang sudah melalui proses matang kini boleh dibungkus dan sedia dipasarkan.

Tempat Kajian

DND Warisan Enterprise (PG0333367-H)
257 Mukim 5 Kubang Semang,
14000 Bukit Mertajam,
Pulau Pinang, Malaysia

http://www.ikanpekasamutara.com.my/hubungikami.html

Type Of Fermented Fish- Pekasam

Fermented Fish

Fish is a commodity that easily spoils and cannot be kept for a long period if not preserved. Several methods of preservation are practised to maintain the fish quality such as the traditional method of processing “pekasam”. Processing “pekasam” is very simple and does not require a large capital outlay. The “pekasam” is prepared by fermenting fish that is mixed with salt, “asam keping” (Garcinia fruit) or tamarind, brown sugar and roasted rice.

Freshwater fish are the first choice for processing into “pekasam”. These include several species, such as carps (Terubul, Temperas, Mengkawan and Loma), Javanese carp (Lampam jawa), barb (Mata merah), marble goby (Ketutu), perch (Kepar), giant goramy (Kalui), snakehead (Toman), goramy (Sepat padi), snakeskin goramy (Sepat siam), tilapia and feather back (Belida).“Pekasam” is popular in the northern states of the Peninsula, East Coast states and several other states. Perak is well known for its “pekasam” using freshwater fish as the industry developed significantly after the construction of the Tasik Chenderoh dam.

What Is Packaging ?

Packaging exists to deliver products to consumers in perfect condition. Well-designed packaging meets the requirements of the product while minimising economic and environmental impacts of both the product and its package. Good packaging uses only as much of the right kind of material as necessary to perform this task.

As packaging is reduced, the range of scenarios under which product losses occur rises, until the increase in product loss exceeds the savings from the use of less packaging material. Any reduction in packaging beyond that point is a false economy, since total amount of waste in the system increases.

 Thanks so much to my lecture for accepted my FYP ideas,.. ;D

See.. '' Improvements Packaging Design for Fermented Fish " 

Alhamdulillah.. My first experience research and progress for my FYP, owesome..