STUDY OF TECHNIQUES FOR PROCESSING CATTLE ABON IN THE M&W MEKARRAHARJA ABON PROCESSING COMPANY KEC. TALAGA DISTRICT MAJALENGKA

Authors

  • Lele Sangkuriang Sutarjo Universitas Nahdlatul Ulama Cirebon, Indonesia
  • Rinda Fauzi Universitas Nahdlatul Ulama Cirebon, Indonesia
  • Teni Novianti Universitas Jenderal Soedirman, Indonesia
  • Feti Fatimatuzahroh Universitas Jenderal Soedirman, Indonesia
  • Lusia Cipto Astuti Universitas Nahdlatul Ulama Cirebon, Indonesia
  • Rizky Brehnaputri Fajar Universitas Nahdlatul Ulama Cirebon, Indonesia

Keywords:

pengolahan, produksi, analisis usaha, abon ikan lelem

Abstract

Catfish is a fish that has important economic value, giving rise to considerable business opportunities. The demand for catfish for domestic consumption continues to increase in line with the increasing popularity of catfish as a very delicious dish. Shredded fish has a dry texture and almost no remaining water content, shredded fish usually lasts for weeks to months in airtight packaging. Apart from being made from basic meat ingredients (beef, goat, horse, pork and lamb), there are several shredded meats which are made using basic ingredients from seafood, such as tuna, catfish, tuna, eel, crab and shrimp. The aim of this research is to find out the technical aspects of processing catfish shreds and to find out the financial analysis of the catfish shredded processing business at CV.Abon M&W. The method used in this research is a descriptive method, namely using primary data where data is obtained directly from the object under study. The processing or manufacturing process goes through 3 stages including: material preparation stage, processing and finally packaging. The total production costs incurred in the catfish floss business for one month of production are Rp. 1,522,414.00. One cycle of catfish floss production produces 28 packs and in 1 month it can produce 336 packs. With a unit price of IDR 17,000.00, the monthly income obtained is IDR 5,712,000.00 and the profit in the catfish floss business in 1 month is IDR. 4,189,586.00.

 

References

Argo BD, Lutfi M, Sugiarto Y. (2014). Rancang bangun alat “Spinner Pulling Oil” sebagai pengentas minyak otomatis dalam peningkatan mutu abon ikan patin (Pangaius pangaius) pada Koperasi Wanita Srikandi. Jurnal Teknologi Pertanian. Vol. 15, No. 2. Hlm 103–110

Aryani A, Evnaweri E. (2014). Kajian pemberian asam askorbat (vitamin C) dengan konsentrasi yang berbeda terhadap ketengikan abon ikan lele (Clarias batrachus). Fish Sci. Vol. 4, No. 7. Hlm. 1–15.

Batara DL, Lamusa A. (2014). Analisis Titik Pulang Pokok Usaha Abon Ikan pada CV. Duta Agro Lestari di Kota Palu. Jurnal Agroteks. Vol. 2. Jlm. 186–192.

Chun HN, Kim B, Shin HS. (2014). Evaluation of a Freshness Indicator for Quality of Fish Products During Storage. Food Sci. Biotechnol. Vol. 23, No. 5). Hlm. 1719–1725.

Dewi EN, Ibrahim R, Yuaniza N. (2011). Daya Simpan Abon Ikan Nila Merah (Oreochromis niloticus trewavas) yang Diproses dengan Metoda Penggorengan Berbeda. Jurnal Saintek Perikan. Vol. 6, No. 1). Hlm. 6–12

Fachruddin. (1997). Membuat Aneka Abon. Kanisius.

Ferdian, F., Maulina, I., & -, R. (2012). Analisis Permintaan Ikan Lele Dumbo (Clarias gariepinus) Konsumsi di Kecamatan Losaran Kabupaten Indramayu. Jurnal Perikanan Dan Kelautan Unpad, 3(4).

Kusumayanti, H., Astuti, W., & Broto, RTD. W. (2012). Inovasi Pembuatan Abon Ikan Sebagai Salah Satu Teknologi Pengawetan Ikan. Gema Teknologi, 16 (3). https://doi.org/10.14710/gt.v16i3.4706.

Muchlisin. (2002). Pengaruh Teknik Pemasakan dan Formulasi Santan Terhadap Sifat Fisik dan Organoleptik Produk Abon Ikan Sapu-sapu (Hyposarcus pardalis).

Rohmawati N, Sulistiyani, Ratnawati LY. 2013. Pengaruh Penambahan Keluwih (Artocarpus camasi) terhadap Mutu Fisik, Kadar Protein, dan Kadar air Abon Lele Dumbo (Clarias gariepinus). Jurnal IKESMA. Vol. 2. Hlm. 127–135

Triarso, I. (2012). Potency and Development Opportunity of Bussines Capture Fisheries in North Coastal of Central Java. Jurnal Saintek Perikanan, 8 (1).

Published

2023-07-30

How to Cite

Sutarjo, L. S., Fauzi, R. ., Novianti, T. ., Fatimatuzahroh, F. ., Astuti, L. C. ., & Fajar, R. B. . (2023). STUDY OF TECHNIQUES FOR PROCESSING CATTLE ABON IN THE M&W MEKARRAHARJA ABON PROCESSING COMPANY KEC. TALAGA DISTRICT MAJALENGKA. Jurnal Tropika Bahari , 1(2), 14-20. Retrieved from https://journal.unucirebon.ac.id/index.php/jtrbh/article/view/599