LAPORAN MAGANG

PROSES PENGOLAHAN NUGGET UDANG DI PT. INDO

AMERICAN SEAFOODS, LAMPUNG SELATAN

SHIRMP NUGGETS PROCESSING AT PT. INDO AMERICAN

SEAFOODS, SOUTH LAMPUNG

Nur Hany Safitri

05061181722008

PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN

JURUSAN PERIKANAN
FAKULTAS PERTANIAN
UNIVERSITAS SRIWIJAYA
2020

1 Universitas Sriwijaya
 LAPORAN MAGANG

PROSES PENGOLAHAN NUGGET UDANG DI PT. INDO

AMERICAN SEAFOODS, LAMPUNG SELATAN

SHIRMP NUGGETS PROCESSING AT PT. INDO AMERICAN

SEAFOODS, SOUTH LAMPUNG

Sebagai Salah Satu Syarat Untuk Memperoleh Gelar Sarjana pada Fakultas
Pertanian Universitas Sriwijaya

Nur Hany Safitri

05061181722008

PROGRAM STUDI TEKNOLOGI HASIL PERIKANAN

JURUSAN PERIKANAN
FAKULTAS PERTANIAN
UNIVERSITAS SRIWIJAYA
2020

2 Universitas Sriwijaya
 LEMBAR PENGESAHAN

PROSES PENGOLAHAN NUGGET UDANG DI PT. INDO AMERICAN

SEAFOODS, LAMPUNG SELATAN

LAPORAN MAGANG

Sebagai Syarat Untuk Mendapatkan Gelar Sarjana Perikanan

Pada Fakultas Pertanian Universitas Sriwijaya

Oleh:

Nur Hany Safitri

05061181722008

Indralaya, Januari 2020

Mengetahui,
Ketua Jurusan Perikanan Ketua Program Studi
Teknologi Hasil Perikanan

Herpandi, S.Pi., M.Si., Ph.D Dr. Rinto, S.Pi., M.P.

NIP. 197404212001121002 NIP. 197606012001121001

3ii Universitas Sriwijaya

 KATA PENGANTAR

Segala puji syukur penulis panjatkan atas kehadirat Allah SWT yang
senantiasa memberikan rahmat dan karunia-Nya sehingga penulis dapat
menyelesaikan Laporan Magang yang berjudul “Proses Pengolahan Nugget
Udang Di PT. Indo American Seafoods, Lampung Selatan” sebagai sarana
mengaplikasikan ilmu yang didapat selama proses perkuliahan dan juga sebagai
salah satu syarat untuk memperoleh gelar Sarjana Perikanan. Penulis sangat
berterima kasih kepada seluruh pihak yang telah membantu dalam membuat
proposal ini, maka dari itu penulis mengucapkan terima kasih kepada :
1. Bapak Herpandi, S.Pi., M.Si., Ph.D selaku Ketua Jurusan Perikanan Fakultas
Perikanan Universitas Sriwijaya.
2. Bapak Dr. Rinto., S.Pi., M.P selaku Ketua Program Studi Teknologi Hasil
Perikanan Fakultas Pertanian Universitas Sriwijaya.
3. Kepala Pabrik dan seluruh staff serta karyawan di PT. Indo American
Seafoods.
4. Bapak Drajat selaku kepala produksi sekaligus pembimbing magang yang
selalu memberi arahan dan motivasi.
5. Keluarga dan teman-teman saya yang telah membantu dan memberikan
support.

Penulis mengharapkan semoga penulisan proposal dan pelaksanaan kegiatan

magang yang akan dilaksanakan dapat bermanfaat bagi kita semua.

Indralaya, Januari 2020

Penulis

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 DAFTAR ISI

Halaman
LEMBAR PENGESAHAN ....................................................................................... ii
KATA PENGANTAR ............................................................................................... iii
DAFTAR ISI .............................................................................................................. iv
DAFTAR GAMBAR ................................................................................................. vii
DAFTAR TABEL ...................................................................................................... viii
DAFTAR DIAGRAM ALIR ..................................................................................... ix
BAB 1. PENDAHULUAN ........................................................................................ 1
1.1. Latar Belakang .................................................................................................... 1
1.2. Tujuan ................................................................................................................. 2
1.3. Manfaat ............................................................................................................... 2
BAB 2. TINJAUAN PUSTAKA ............................................................................... 3
2.1. Klasifikasi dan Morfologi Udang Vannamei. ..................................................... 3
2.2. Nugget Udang .................................................................................................... 4
2.3. Karakteristik Umum Produk Breaded ................................................................. 5
2.4. Bumbu-Bumbu .................................................................................................... 6
2.4. Bahan Pelapis ...................................................................................................... 7
BAB 3. PELAKSANAAN PRAKTEK LAPANGAN............................................... 8
3.1. Tempat dan Waktu .............................................................................................. 8
3.2. Metode Pelaksanaan Magang.............................................................................. 8
3.2.1. Data Primer ...................................................................................................... 8
3.2.2. Data Sekunder .................................................................................................. 8
BAB 4. KEADAAN UMUM PERUSAHAAN ........................................................ 9
4.1. Sejarah Singkat Perusahaan ................................................................................ 9
4.2. Lokasi Perusahaan ............................................................................................... 9
4.3. Struktur Organisasi ............................................................................................. 10
4.4. Kepegawaian ....................................................................................................... 11
4.5. Kegiatan Perusahaan ........................................................................................... 12
4.6. Fasilitas Perusahaan ............................................................................................ 12
4.6.1. Fasilitas Bangunan ........................................................................................... 12

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4.6.2. Fasilitas Produksi ............................................................................................. 13
4.6.3. Fasiltas Penunjang............................................................................................ 14
BAB 5. HASIL DAN PEMBAHASAN .................................................................... 16
5.1. Spesifikasi produk .............................................................................................. 16
5.1.1. Ebikatsu ............................................................................................................ 16
5.2. Diagram alir proses produksi .............................................................................. 18
5.3. Alur Penerimaan bahan baku (Receiver)............................................................. 20
5.3.1. Penerimaan bahan baku (Receiver) ................................................................. 20
5.3.2. Pencucian (Washing)........................................................................................ 20
5.3.3. Penimbangan (Weighing) ................................................................................. 21
5.4. Potong Kepala (Deheading) ................................................................................ 21
5.4.1. Pencucian (Washing)........................................................................................ 22
5.4.2. Penimbangan (Weighing) ................................................................................. 22
5.5. Sortir-final .......................................................................................................... 23
5.6. Kupas Stretch ...................................................................................................... 24
5.6.1. Pengupasan (Peeling) ....................................................................................... 24
5.6.2. Pembuangan Usus (Deveining) ........................................................................ 24
5.6.3. Pencucian (Washing)........................................................................................ 24
5.6.4. Pengirisan Udang (Belly Cutting) .................................................................... 25
5.6.5. Pelurusan (Stretching) ...................................................................................... 25
5.6.6. Pencucian (Washing)........................................................................................ 25
5.7. Soaking ............................................................................................................... 25
5.8. Timpro / Susun .................................................................................................... 26
5.9. Breading ............................................................................................................. 26
5.10. Pembekuan ....................................................................................................... 27
5.11. Pendeteksi logam (metal detector) ................................................................... 27
5.12. Pengemasan dan pelabelan ............................................................................... 28
5.13. Penyimpanan dingin ......................................................................................... 29
BAB 6. KESIMPULAN DAN SARAN .................................................................... 31
6.1. Kesimpulan ......................................................................................................... 31
6.2. Saran ................................................................................................................... 31
DAFTAR PUSTAKA

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LAMPIRAN

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 DAFTAR GAMBAR

Halaman
Gambar 2.1.1. Udang Vannamei ...................................................................... 3
Gambar 2.2.1. Nugget Udang .......................................................................... 4

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 DAFTAR TABEL

Halaman
2.2.1. Tabel Persyaratan mutu nugget menurut SNI 01-6683-2002....................... 5
5.1.1.1. Tabel spesifikasi ebikatsu sunsugar .......................................................... 5

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 DAFTAR DIAGRAM ALIR

Halaman
2.2.1. Diagram alir proses produksi........................................................................ 5
5.2.1. Alir proses dari receiving hingga packing cool room ................................ 18
5.2.2. Alir proses pembuatan ebikatsu ................................................................. 19

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