DAFTAR ISI

Halaman

KATA PENGANTAR ................................................................................................ i

DAFTAR ISI ............................................................................................................... ii

DAFTAR TABEL ....................................................................................................... iii

I. PENDAHULUAN.................................................................................................... 1

1.1 Latar Belakang........................................................................................................ 1

1.2 Tujuan ...................................................................................................................... 3
1.3 Manfaat .................................................................................................................... 3

II. TINJAUAN PUSTAKA ......................................................................................... 4

2.1 Profil Perusahan ..................................................................................................... 4

2.1.1 Profil CV.Fiva Food and Meat Supply ......................................................... 4
2.2 Struktur Organisasi Perusahaan ............................................................................. 4
2.3 Lokasi Perusahaan dan Tata Letak Perusahaan ..................................................... 5
2.4 Ketenaga Kerjaan ................................................................................................... 5
2.5 Sertifikat Produk .................................................................................................... 6
2.6 Klasifikasi dan Morfologi Ikan Tuna (Thunnus sp.) .............................................. 6
2.7 Kaki Naga .............................................................................................................. 7
2.7.1 Prosedur Pembuatan Kaki Naga ................................................................... 7
2.8 Pengendalian Mutu ................................................................................................ 11
2.9 SSOP (Standard Sanitation Operating Prosedure) ............................................... 12

III. METODOLOGI .................................................................................................... 19

3.1 Waktu dan Tempat............................................................................................. 19

3.2 Metode PKL ...................................................................................................... 19
3.3 Metode Pengumpulan Data ............................................................................... 19
3.3.1 Data Primer .................................................................................................. 19
3.3.2 Data Sekunder........................................................................................... 20

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 3.4 Alat dan bahan ................................................................................................... 20
3.5 Prosedur Kerja PKL IV ..................................................................................... 21

IV. HASIL DAN PEMBAHASAN ............................................................................. 22

4.1 Alur Proses Pembuatan Kaki Naga Ikan Tuna .................................................. 22

4.2 Standard Sanitation Operating Prosedure (SSOP) ........................................... 24
4.3 Kualitas dan Mutu Kaki Naga Ikan Tuna .......................................................... 27
V. PENUTUP ............................................................................................................... 28

5.1 Kesimpulan ........................................................................................................ 28

5.2 Saran .................................................................................................................. 28

DAFTAR PUSTAKA .................................................................................................. 29

LAMPIRAN ................................................................................................................. 30

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