REKAYASA TEKNOLOGI PENGOLAHAN IKAN TEMBANG (Sardinella Sp) MENJADI BEBERAPA PRODUK KOMERSIL DALAM RANGKA MENINGKATKAN NILAI JUAL PRODUK PERIKANAN

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Amrah Husna
Muhammad Khidri Alwi
Winarno Arifin

Abstract

The optimum effort effort in fishing activities and the actual level of utilization of tembang
fish resources in the Makassar Strait waters are increasing every day.Based on the reality
conditions above, in order to increase the selling value of tembang fish to further increase the
income of fishermen, engineering research on tembang fish processing technology is needed into
several commercial products with more modern processing methods and can be stored in a
relatively long time and sell well on standard markets. national and international.The purpose of
this study was to find out how the practical method of processing tembang fish into canned fish,
fish sauce and fish silage, is a standard home industry that has high economic value and relatively
long lasting power. The urgency of this study is expected to be a basic knowledge of the
community in order to increase the selling value of tembang fish as a fishery product with high
economic value that can improve the standard of living of the community.The processing method
carried out is a combination of traditional methods and modern methods, including methods of
cooking, fermentation, salting, enzyme use, sterilization, and packaging systems to produce
processed products that are of high quality and have high selling value. Data analysis to be
carried out for quantitative data is analysis of variance (complete randomized design) and for
qualitative data observed by organoleptic test and processed by descriptive method. Processed
products produced in this study are fish sauce, canned fish and fish silage.

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