DAFTAR ISI

HALAMAN PERSETUJUAN..............................................................................ii
KATA PENGANTAR...........................................................................................iii
DAFTAR ISI.......................................................................................................iv
DAFTAR TABEL................................................................................................vi
DAFTAR GAMBAR............................................................................................vii
DAFTAR LAMPIRAN........................................................................................viii

I..................................................................................................................... P
ENDAHULUAN
1.1........................................................................................................... La
tar Belakang............................................................................................1
1.2........................................................................................................... M
aksud dan Tujuan....................................................................................2
1.2.1............................................................................................... M
aksud.............................................................................................2
1.2.2............................................................................................... T
ujuan..............................................................................................2

II.................................................................................................................... TI
NJAUN PUSTAKA
2.1........................................................................................................... De
skripsi Ikan Lele......................................................................................3
2.1.1............................................................................................... Kl
asifikasi dan Morfologi Ikan Lele....................................................3
2.1.2............................................................................................... K
andungan Gizi Ikan Lele................................................................4
2.2........................................................................................................... Pe
ngertian Value Added Product (VAP)......................................................5
2.3........................................................................................................... Ba
han Produksi...........................................................................................6
2.3.1............................................................................................... B
ahan Baku.....................................................................................6
2.3.2............................................................................................... B
ahan Pembantu.............................................................................7
2.3.3............................................................................................... B
ahan Tambahan.............................................................................8
2.4........................................................................................................... Pr
oses Pengolahan Sioay Ikan...................................................................11
2.4.1............................................................................................... P
enerimaan Bahan Baku.................................................................12
2.4.2............................................................................................... S
ortasi .............................................................................................12
2.4.3............................................................................................... P
encucian I......................................................................................12
 2.4.4............................................................................................... P
enyiangan......................................................................................12
2.4.5............................................................................................... P
encucian II.....................................................................................12
2.4.6............................................................................................... P
engambilan Daging........................................................................13
2.4.7............................................................................................... P
elumatan Daging............................................................................13
2.4.8............................................................................................... P
encampuran...................................................................................13
2.4.9............................................................................................... P
embentukan...................................................................................13
2.4.10..........................................................................................Pe
ngukusan.....................................................................................14
2.4.11...........................................................................................Pe
ndinginan.....................................................................................14
2.4.12..........................................................................................Pe
ngemasan dan Penimbangan......................................................14
2.4.13..........................................................................................Pe
nyimpanan...................................................................................14
2.5........................................................................................................... St
andart Mutu Produk Akhir.......................................................................15
2.6........................................................................................................... Sa
nitasi dan Higiene...................................................................................15
2.6.1............................................................................................... S
anitasi dan Higiene Bahan Baku....................................................16
2.6.2............................................................................................... S
anitasi dan Higiene Peralatan Produksi.........................................16
2.6.3............................................................................................... S
anitasi dan Higiene Ruang Prosuksi..............................................17
2.6.4............................................................................................... Hi
giene Karyawan.............................................................................17

III....................................................................................................................... M
ETODOLOGI
3.1........................................................................................................... W
aktu dan Tempat Pelaksanaan PKL IV....................................................18
3.2........................................................................................................... M
etode Praktek Kerja Lapang IV...............................................................18
3.3........................................................................................................... Su
mber Data...............................................................................................19
3.4........................................................................................................... Te
knik Pengumpulan Data..........................................................................19
3.5........................................................................................................... An
alisis Data...............................................................................................20
3.6........................................................................................................... Ke
giatan PKL IV..........................................................................................20
 3.6.1............................................................................................... M
ateri PKL IV....................................................................................20
3.6.2............................................................................................... J
adwal PKL IV.................................................................................21

DAFTAR PUSTAKA
LAMPIRAN
 DAFTAR TABEL

Tabel Halaman

1................................................................................................................ Kom

posisi Kandungan Gizi Ikan Lele...............................................................5

2................................................................................................................ Syar

at Mutu Air Mineral....................................................................................7

3................................................................................................................ Kand

ungan Nutrisi Tepung Tapioka...................................................................11

4................................................................................................................ Stan

dart Mutu Produk Akhir..............................................................................15

 DAFTAR GAMBAR

Gambar Halaman

1................................................................................................................ Ikan

Lele Dumbo (Clarias gariepinus)...............................................................2

DAFTAR LAMPIRAN

Lampiran Halaman
1................................................................................................................ Diagr

am Alur Proses..........................................................................................24
2................................................................................................................ Jadw

al Praktek Kerja Lapang IV........................................................................25

3................................................................................................................ Dafta

r Kuisioner.................................................................................................26