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Milkfish, that has been processed into soft thorn
milkfish (bandeng presto), will have several values
more; 1) If it is stored, the fish has a long endurance,
2) the thorn becomes soft, it makes easy serving, and
3) the price will increase compared to the previous
original milkfish (Suhaeni, 2007: 12).
Both modern and traditional class-presto milkfish
run by small industries in Semarang City. For
"modern" presto milkfish business owners, there are
almost no significant obstacles. Every day the
turnover is tens of millions of rupiah, and generally
owned by entrepreneurs with large capital and has
been established for decades. On the contrary, most
of the traditional presto milkfish producers by small
businesses (UMKM) in Semarang, the condition is
that good.
In Semarang city, presto milkfish industry is
spread out in 14 districts and 25 villages. Total
investment value reaches IDR 515,200,000, thus the
total production value reaches IDR 907,600,000, with
a total workforce of 141 people (Semarang City
Office of Industry and Trade Data, 2012). One of the
centers of presto milkfish industry in the city of
Semarang is in Krobokan Village, West Semarang
Subdistrict, and currently is a member of the
Community-Based Self-Help Group (KSM) "Soft
Thorn Milkfish". Although their existence has existed
since the 1990s, but the establishment of a business
group in the KSM "Soft Thorn Milkfish" started in
2004, led by Mr. Petrus Sugiyanto.
Presto milkfish which is produced by small
entrepreneurs is cheaper than presto milkfish which is
sold at the center of souvenirs along Pandanaran
Street Semarang. Presto Milkfish should made by
small entrepreneurs in Krobokan and other areas of
Semarang City shoud be more competitive, however,
the reality shows un-satisfying condition. Production
development or business turnover is stagnant, and this
is a problem with many aspects, such as aspects of
production, technology used, product quality,
packaging, marketing management and other aspects
that need to be solved.
The existence and condition of KSM "Soft Thorn
Milkfish" in Krobokan is a representation of small
thorn milkfish businessmen scattered in other sub
district in Semarang and number of dozens of
business units. The number of workers involved in
the presto milkfish manufacturing business is
between 2 to 4 people. Based on the scale, this
business includes home industry (with workers under
4 people). However, seeing its business turnover and
market opportunities, this milkfish processing
business has a long chain and involves a lot of labor
(ranging from fish farmers to marketing personnel) so
that it greatly influences people's economic activities.
Therefore, any solutions to the problems faced by
small-scale milkfish processing entrepreneurs, are
necessary to affect the economic activities of the
people at large stage.
Based on surveys and observations in the field, the
problems faced by presto milkfish small-scale
entrepreneurs can be divided into three aspects, they
are: production, quality, and business management or
marketing where these three aspects are interrelated.
In this paper, the problem is limited to aspects of
production, namely appropriate technology (TTG) for
making presto milkfish.
According to Sonhaji (2012), appropriate
technology is often called intermediate technology
(intermediate technology), because it must be in the
midst of the extreme ends of primitive technology and
advanced technology. This technology must be small-
scale, simpler and cheaper, and easier to implement,
but must be better than primitive technology. In
addition, in the selection of appropriate technology, it
is necessary to pay attention to several criteria,
including: a) technology chosen must be able to meet
real needs, which can be directly utilized and enjoyed
by the local community, b) the technology is initiated,
it gains participation, increases employment
opportunities, and increases the income of the local
community, and d) th technology must be able to
increase productivity, add value and quality of
production, increase the quantity and quality of
human resources, and promote innovation and
creativity of the local community, e) The technology
can optimally improve natural resources, the
equipment should be easily handled and maintained
by the local community.
Based on the above criteria, the development of
presto milkfish cooking equipment that will be
applied in the community includes part of appropriate
technology (TTG). In this activity begins with the
design or design of the TTG. The design is designed
so that the tool can function as expected. As stated by
Hurst (2006: 4), engineering design is all activity to
build and define solutions to problems that cannot be
solved before or in a different way than before.
Engineering designers use the intellectual ability to
apply scientific knowledge and ensure its products
are in line with market needs.
Meanwhile, according to the Presidential
Instruction of the Republic of Indonesia Number 3 of
2001 concerning Guidelines for Implementing and
Developing Appropriate Technology, the definition
of Appropriate Technology is technology that is
appropriate to the needs of the people, it also can
answer community problems, it does not damage the
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