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DAFTAR ISI

Halaman
HALAMAN JUDUL .....................................................................................

LEMBAR PENGESAHAN ..........................................................................

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RINGKASAN ................................................................................................

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KATA PENGANTAR ...................................................................................

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DAFTAR ISI .................................................................................................

DAFTAR TABEL .........................................................................................

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DAFTAR GAMBAR ......................................................................................

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DAFTAR LAMPIRAN .................................................................................

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I. PENDAHULUAN .....................................................................................

1.1.
1.2.
1.3.
1.4.
1.5.
1.6.

Latar Belakang ..............................................................................


Permasalahan..................................................................................
Pendekatan Masalah .......................................................................
Tujuan ............................................................................................
Manfaat Praktek Kerja Lapangan...................................................
Waktu dan Tempat Praktek Kerja Lapangan ................................

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3
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II. TINJAUAN PUSTAKA ..........................................................................


2.1. Biologi Ikan ....................................................................................
2.1.1. Ikan Mujair (Oreochromis mossambicus) .............................
2.1.2. Ikan Belanak (Mugil dussumieri) ..........................................
2.2. Definisi Pengeringan Ikan ...............................................................
2.3. Proses Pengeringan Ikan .................................................................
2.4. Pengeringan Ikan dengan Sinar Matahari .......................................
2.5. Faktor-faktor yang Mempengaruhi Pengeringan Ikan ....................
2.6. Karakteristik Hidratasi ....................................................................
2.7. Kurva Laju Pengeringan .................................................................
2.8. Persyaratan Mutu Ikan asin Kering .................................................

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III. METODOLOGI ....................................................................................


3.1. Materi ............................................................................................
3.1.1. Alat .......................................................................................
3.1.2. Bahan....................................................................................
3.2. Metode ...........................................................................................
3.3. Analisa Data ...................................................................................

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3.4. Analisa Usaha.................................................................................

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IV. HASIL DAN PEMBAHASAN ..............................................................


4.1. Gambaran Umum Lokasi Usaha ....................................................
4.1.1. Sejarah Usaha ....................................................................
4.1.2. Lokasi dan Tata Letak tempat Usaha .................................
4.1.3. Alat dalam Proses Pengeringan Ikan ................................
4.2. Pengolahan Ikan Kering ..................................................................
4.2.1. Tahapan Proses Ikan Kering ..............................................
4.2.1.1. Persiapan Bahan Baku ..........................................
4.2.1.2. Penyiangan ...........................................................
4.2.1.3. Pem-filletan ..........................................................
4.2.1.4. Pencucian..............................................................
4.2.1.5. Pemberian Bumbu Tambahan ..............................
4.2.1.6. Penjemuran dengan Para Para ...........................
4.2.1.7. Penggorengan .......................................................
4.2.1.8. Pengemasan ..........................................................
4.2.1.9. Pemasaran .............................................................
4.3. Mutu Ikan Mujair (Oreochromis mossambicus) dan Ikan
Belanak (Mugil dussumieri) Setengah Kering ................................
4.4. Limbah ............................................................................................
4.5. Analisa ekonomi Usaha ..................................................................
4.5.1. Modal Tetap .......................................................................
4.5.2. Biaya Variabel ....................................................................
4.5.3. Pendapatan .........................................................................
4.5.4. Kelayakan Usaha ................................................................

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V. KESIMPULAN DAN SARAN ...............................................................


5.1. Kesimpulan ....................................................................................
5.2. Saran ...............................................................................................

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DAFTAR PUSTAKA ....................................................................................

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LAMPIRAN ...................................................................................................

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DAFTAR TABEL
Halaman
1. Persyaratan Mutu Ikan Asin Kering ..............................................................
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2. Alat yang digunakan dalam Praktek Kerja Lapangan (PKL) ..........................

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3. Bahan yang digunakan dalam Praktek Kerja Lapangan (PKL) .......................

18

4. Komposisi Bumbu Tambahan ..........................................................................

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5. Data Pengamatan Lama Waktu Pengeringan Terhadap Pengaruh Berat


dan Panjang Ikan ..............................................................................................

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6. Hasil Uji Organoleptik Ikan Mujair Kering .....................................................

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7. Hasil Uji Organoleptik Ikan Belanak Kering ...................................................

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8. Modal Tetap Usaha Industri Rumahan Ibu Sarpiah .........................................

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9. Biaya Produksi Pengeringan Ikan Mujair dan Ikan Belanak ...........................

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10.Pendapatan Bersih Usaha Pengeringan Ikan Mujair dan Ikan Belanak ...........

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DAFTAR GAMBAR
Halaman
1. Ikan Mujair (Oreochromis mossambicus) ........................................................ 6
2. Ikan Belanak (Mugil dussumieri) .....................................................................

3. Kurva Pengeringan ...........................................................................................

14

4. Kurva Kadar Pengeringan ................................................................................

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5. Diagram Alir Proses Pembuatan Ikan Mujair (Oreocromis mossambicus)


dan Ikan Belanak (Mugil dussumieri) Setengah Kering ..................................

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DAFTAR LAMPIRAN

1. Score sheet Organoleptik Ikan Segar (SNI 01-2729.1-2006)..............

Halaman
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2. Nilai Organoleptik Ikan Mujair (Oreochromis mossambicus) Segar ..

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3. Nilai Organoleptik Ikan Belanak (Mugil dussumieri) Segar ...............

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4. Score sheet Sensori Ikan Kering (SNI 2721-1-2009) ...........................

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5. Nilai Sensori Ikan Mujair (Oreochromis mossambicus) Kering .........

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6. Nilai Sensori Ikan Belanak (Mugil dussumieri) Kering .......................

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7. Dokumentasi Praktek Kerja Lapangan .................................................

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8. Kuisioner Kegiatan Praktek Kerja Lapangan .......................................

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9. Log Book Pelaksanaan Praktek Kerja Lapangan ..................................

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