Record Details

PROCESS OF FREEZING FISH KATAMBA (lethrinus lentjan) PRODUCT WGGS (WHOLE GILLED GUTTED SCALED)

Samakia : Jurnal Ilmu Perikanan

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Title PROCESS OF FREEZING FISH KATAMBA (lethrinus lentjan) PRODUCT WGGS (WHOLE GILLED GUTTED SCALED)
PROSES PEMBEKUAN IKAN KATAMBA (Lethrinus lentjan) PRODUK WGGS (WHOLE GILLED GUTTED SCALED)
 
Creator Naimah, Habibatun
Junianingsih, Ika
 
Subject Freezing, katamba, WGGS
Pembekuan, katamba, WGGS
 
Description The purpose of this study was to determine the clotting process fish products katamba lethrinus lentjan gilled Whole Gutted Scaled Wggs (WGGS) conducted in PT Sulindo (Success Lautan Indonesia) Mayangan Probolinggo, East Java. The study was conducted in date of February 2013. The method used was a survey, the data obtained by observation, interviews, participation, and documentation, and then performed a descriptive analysis. Stages in the process of freezing the fish katamba product WGGS are as follows: raw material receiving, sorting I, weighing I, leaching I, disposal scales, washing, removal of gills and entrails, washing III, sorting II, weighing II, leaching IV, the preparation in the long pan, freezing, metal detecting, weighing 3, glazing, packaging and labeling, and storage.
Tujuan penelitian ini adalah untuk mengetahui  proses pembekuan  ikan katamba lethrinus lentjan  produk Whole Gilled Gutted Scaled Wggs (WGGS) yang dilaksanakan di PT SULINDO (Sukses Lautan Indonesia) Mayangan Probolinggo Jawa Timur. Penelitian dilaksanakan pada bulan tanggal Februari 2013. Metode yang digunakan adalah survei, data diperoleh dengan cara observasi, wawancara, partisipasi, dan dokumentasi,dan  selanjutnya dilakukan analisis secara secara deskriptif. Tahapan pada proses pembekuan ikan katamba produk WGGS adalah sebagai berikut: penerimaan bahan baku, sortasi I, penimbangan I,  pencucian I, penyisikan, pencucian, pembuangan insang dan isi perut, pencucian III, sortasi II, penimbangan II, pencucian IV, penyusunan dalam long pan, pembekuan, metal detecting, penimbangan 3, glazing, pengemasan dan pelabelan,  dan penyimpanan.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2014-10-15
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/278
10.5281/jsapi.v5i2.278
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 5 No. 2 (2014): Samakia: Jurnal Ilmu Perikanan; 80-93
Samakia : Jurnal Ilmu Perikanan; Vol 5 No 2 (2014): Samakia: Jurnal Ilmu Perikanan; 80-93
2503-2283
2086-3861
10.5281/jsapi.v5i2
 
Language ind
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/278/266
 
Rights Copyright (c) 2014 Habibatun Naimah, Ika Junianingsih
https://creativecommons.org/licenses/by-nc/4.0