OLEH
ERNI YUSUF
NIM : 1121418048
Diketahui :
Dosen Pembimbing
Disetujui :
Ketua Program Studi
Teknologi Hasil Perikanan
Penulis
DAFTAR ISI
KATA PENGANTAR ....................................................................................................... i
DAFTAR ISI .................................................................................................................... ii
DAFTAR TABEL ........................................................................................................... iv
DAFTAR GAMBAR ......................................................................................................... v
BAB 1 PENDAHULUAN ................................................................................................. 1
1.1.Latar Belakang ........................................................................................................ 1
1.2 Tujuan .................................................................................................................... 3
1.3.Manfaat................................................................................................................... 3
BAB II TINJAUAN PUSTAKA
2.1. Ikan Bandeng (Chanos-chanos) .............................................................................. 4
2.1.1. Klasifikasi Dan Morfologi ............................................................................. 4
2.1.2. Kandungan Gizi ............................................................................................ 5
2.2. Kemunduran Mutu Ikan ......................................................................................... 6
2.3. Proses penanganan ikan bandeng ............................................................................ 8
BAB III METODE PELAKSANAAN
3.1. Waktu Dan Tempat .............................................................................................. 12
3.2 .Alat Dan Bahan .................................................................................................... 12
3.2.1. Alat............................................................................................................. 12
3.2.2. Bahan ......................................................................................................... 13
3.3 Motode Pengambilan Data .................................................................................... 13
3.3.1. Data Primer ................................................................................................. 13
3.3.2. Data Sekunder............................................................................................. 14
BAB IV HASIL DAN PEMBAHASAN
4.1. Keadaan Umum Lokasi Dan Praktek Kerja Lapangan ........................................... 16
4.1.1. Lokasi Perusahaan ...................................................................................... 16
4.1.2. Sejarah Perusahaan CV.Berkat Adidaya Go;rontalo..................................... 16
4.1.3. Struktur Organisasi Perusahaan ................................................................... 18
4.1.4. Kesejahteraan Tenaga Kerja ........................................................................ 18
4.1.5. Sarana Dan Prasarana ................................................................................. 18
4.2. Proses Produksi .................................................................................................... 19
4.2.1. Penerimaan Bahan Baku ............................................................................. 19
4.2.2. Sortasi......................................................................................................... 20
4.2.3. Penimbangan .............................................................................................. 21
4.2.4. Pencucian ................................................................................................... 22
4.2.5.Penyusunan Dalam Pan ................................................................................ 22
4.2.6. Pembekuan ................................................................................................. 23
4.2.7. Glazing ....................................................................................................... 24
4.2.8. Pengemasan ................................................................................................ 25
4.2.9. Penyimpanan Beku ..................................................................................... 26
4.2.10. Pengiriman ................................................................................................ 26
BAB V PENUTUP
5.1. Kesimpulan .......................................................................................................... 29
5.2. Saran.................................................................................................................... 29
DAFTAR PUSTAKA ................................................................................................ 30
LAMPIRA ................................................................................................................. 32
DAFTAR TABEL
No Teks Halaman
1. Kandungan Gizi Ikan Bandeng ....................................................................................... 6
2. Alat .............................................................................................................................. 12
3. Bahan ........................................................................................................................... 13
DAFTAR GAMBAR
No Teks Halaman
1. Ikan Bandeng (Chanos-chanos) ....................................................................................... 5
2. CV. Berkat Adiyada Gorontalo ...................................................................................... 17
3. Struktur Organisasi di CV. Berkat Adidaya Gorontalo ................................................... 18
4. Penerimaan Bahan Baku ................................................................................................ 20
5. Penyortiran.................................................................................................................... 21
6. Penimbangan................................................................................................................. 22
7. Pencucian ...................................................................................................................... 22
8. Penyususnan Ikan dalam Pan ......................................................................................... 23
9. Ruang Pembekuan ......................................................................................................... 24
10. Glazing ....................................................................................................................... 25
11. Pengemasan ................................................................................................................ 26
12.Penyimpanan Beku ....................................................................................................... 27
13. Pengiriman .................................................................................................................. 28