Processing of Soft Bone Milkfish

Authors

  • Adhinda Putri Meiroha
  • Syaiful Ade Septemuryantoro
  • Andi Hallang Lewa

DOI:

https://doi.org/10.33633/str.v3i1.7670

Abstract

Indonesia is a country rich in marine resources. One sector that plays a major role in Indonesia's economic growth is the fisheries sector. The economic development of countries with a maritime character is focused on fisheries. An example is milkfish which is a fish that is widely consumed in Indonesia. Milkfish is not only cheap, but also nutritious and delicious. One of the processed milkfish that is often found is pressed milkfish. In general, milkfish are traditionally smoked, preserved or smoked. This processing method only changes the composition, taste and texture of the fish meat and does not soften the milkfish bones. To overcome this bone disease, a special processing method called soft bone milkfish is used. Pressed milkfish/soft spines are processed water products containing fish ingredients which undergo the following process: Soft bone milkfish can be processed in two ways: traditional and modern. In traditional processing of soft bone milkfish, the tool used for cooking is usually a modified drum or large hump. The traditional processing of soft bone milkfish uses the principle of processing milkfish. Processing of softbone milkfish is traditionally done using the rotation principle.

References

Abriana, A., & Yohannes, E. (2017). Pengolahan Bandeng Presto dan Abon Ikan Bandeng di Kabupaten Maros.

Jurnal Dinamika Pengabdian (JDP), 3(1), 108-117.

Abriana, A., & Yohannes, E. (2017). Pengolahan Bandeng Presto dan Abon Ikan Bandeng di Kabupaten Maros.

Jurnal Dinamika Pengabdian (JDP), 3(1), 108-117.

Aprilia, R. L., & Ali, F. (2020). PENGOLAHAN IKAN DURI LUNAK (PRESTO) SECARA MODERN. Jurnal Pengabdian

Nasional, 1(1).

Devina, D. (2015). PROSES PENGOLAHAN IKAN BANDENG DURI LUNAK (PRESTO) DI PT. BANDENG JUWANAELRINA SEMARANG.

Firharmawan, H., & Lunnadiyah Aprilia, R. (2019). Pengolahan Ikan Duri Lunak (Presto) Secara Modern.

Nurdyansyah, F., Ferdiansyah, M. K., Affandi, A. R., & Hasbullah, U. H. A. (2020). Peningkatan Kualitas Produksi

dan Pemasaran Produk Bandeng Presto di UMKM Bandeng Presto “Mbak Sofi” Semarang. Jurnal

Surya Masyarakat, 3(1), 1-6.

Rahayuningsih, C. K., & Astuti, S. S. E. (2017). Proses pengolahan ikan bandeng (Chanos chanos) terhadap

kadar protein. Jurnal Penelitian Kesehatan, 15(1), 58-63.

Riyadi, P. H. (2018). Aplikasi metode TTSR (Tekanan Tinggi Suhu Rendah) dalam pengolahan bandeng duri

lunak. Jurnal Ilmu Pangan dan Hasil Pertanian, 2(1), 13-24.

Susanto, E. (2010). Pengolahan bandeng (Channos channos Forsk) duri lunak

Downloads

Published

2022-12-01