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

Abstract

The optimum effort effort in fishing activities and the actual level of utilization of tembangfish resources in the Makassar Strait waters are increasing every day.Based on the realityconditions above, in order to increase the selling value of tembang fish to further increase theincome of fishermen, engineering research on tembang fish processing technology is needed intoseveral commercial products with more modern processing methods and can be stored in arelatively long time and sell well on standard markets. national and international.The purpose ofthis 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 relativelylong lasting power. The urgency of this study is expected to be a basic knowledge of thecommunity in order to increase the selling value of tembang fish as a fishery product with higheconomic value that can improve the standard of living of the community.The processing methodcarried out is a combination of traditional methods and modern methods, including methods ofcooking, fermentation, salting, enzyme use, sterilization, and packaging systems to produceprocessed products that are of high quality and have high selling value. Data analysis to becarried out for quantitative data is analysis of variance (complete randomized design) and forqualitative data observed by organoleptic test and processed by descriptive method. Processedproducts produced in this study are fish sauce, canned fish and fish silage.