KARAKTERISTIK PROSES PENGOLAHAN BANDENG (Chanos chanos) PRESTO SKALA UMKM DI KECAMATAN JUWANA, KABUPATEN PATI

Abstract

Milkfish has a complex nutritional content, ranging from protein, calcium, fat to vitamins and

omega 3. Pati Regency is one of the largest milkfish producers in Central Java Province with one well

known product is pressurized milkfish. The purpose of this research was to determine the process

flow, to determine the quality of raw materials and products, to calculate the yield, to know the

temperature used at each stage of the process, to find out the application of sanitation and hygiene,

and to analyze financial aspects. The research method used is descriptive, the data obtained in a

clear and detailed anner, and comparatively by comparing the data obtained with references.

Pressurizedd milkfish processing consisted of 9 stages from receiving raw materials to packaging. The

organoleptic value of raw materials and products was 8. The yield of the removing head and guts

process was 92.60% and the cooking process was 43.51%. The application of cold temperatures

during the production process has not been carried out properly and correctly. Sanitation and hygiene

have not been implemented properly. Simple analizing of the financial aspect for one month of

production gained profit of Rp. 43,744,000 with profit margin of 9.35%.