Pengolahan Bandeng Presto Di Ukm Mandala Presto, Sukaraja, Kab. Bogor - Jawa Barat

Abstract

Pengolahan bandeng dengan cara presto menjadikan duri ikan bandeng lunak dan memudahkan untuk mengkonsumsinya. Penelitian ini bertujuan untuk mengetahui alur proses produksi bandeng presto, mutu organoleptik, sensori bahan baku dan produk akhir, penerapan rantai dingin atau suhu produk, air serta proses pengolahan, rendemen produk akhir serta penerapan sanitasi dan hygiene. Pelaksanaan penelitian pada tanggal 1 Maret 2021 sampai dengan 14 April 2021. Tempat pelaksanaan berlokasi di UKM Mandala Presto, Kecamatan Sukaraja, Kabupaten Bogor-Jawa Barat. Metode analisis data menggunakan metode deskriptif dan komparatif. Hasil penelitian yaitu penerimaan bahan baku, pelelehan (thawing) dan penyiangan dengan pembelahan, perendaman dalam larutan garam, perendaman bumbu, penyusunan ikan pada wadah pemasakan, pemasakan tanpa tekanan tinggi, pendinginan dengan pemberian bumbu kuning goreng oles serta pengemasan dan pelabelan. Penerapan suhu dingin selama proses pengolahan belum diterapkan secara baik dan benar . Mutu bahan baku dan produk akhir telah memenuhi SNI, dengan nilai organoleptik rata-rata 8, baik sebelum maupun sesudah dilelehkan. Nilai mutu sensorik bandeng presto yaitu kenampakan 7; bau 7,5; rasa 8 ; tekstur 7 dan kapang 9. Rendemen yang diperoleh produk rata-rata 77,24%. Teknik sanitasi dan higiene belum diterapkan secara baik dan benar.Pressured milkfish processing made milkfish spines soft and easy to consume. The purposed of this research were to know the process flow presto milkfish production, organoleptic quality, sensory raw materials and final products, application of cold chain or product temperature, water and processing, yield of final products and application of sanitation and hygiene. The implementation of the research on March 1, 2021 until April 14, 2021. The place of implementation was located at UKM Mandala Presto, Sukaraja District, Bogor Regency - West Java. Methods of data analysis were using descriptive and comparative methods. The results of the study were acceptance of raw materials, thawing and weeding by cleavage, soaking in salt solution, soaking seasonings, preparation of fish in cooking containers, cooking without high pressure, cooling with the provision of fried yellow seasoning, as well as packaging and labeling. The application of cold temperatures during the processing has not been applied properly and correctly. The quality of raw materials and final products has complied with SNI, with an average organoleptic value of 8, both before and after being melted. The sensory quality value of pressured milkfish were appearance 7; smell 7.5; taste 8 ; texture 7 and mold 9. The yield obtained by the product was an average of 77.24%. Sanitation and hygiene techniques have not been applied properly and correctly.