DAFTAR ISI

Halaman
HALAMAN JUDUL .....................................................................................

LEMBAR PENGESAHAN ..........................................................................

ii

RINGKASAN ................................................................................................

iii

KATA PENGANTAR ...................................................................................

iv

DAFTAR ISI .................................................................................................

DAFTAR TABEL .........................................................................................

vii

DAFTAR GAMBAR ......................................................................................

viii

DAFTAR LAMPIRAN .................................................................................

ix

I. PENDAHULUAN .....................................................................................

1.1.
1.2.
1.3.
1.4.
1.5.
1.6.

Latar Belakang ..............................................................................

Permasalahan..................................................................................
Pendekatan Masalah .......................................................................
Tujuan ............................................................................................
Manfaat Praktek Kerja Lapangan...................................................
Waktu dan Tempat Praktek Kerja Lapangan ................................

1
3
3
4
4
5

II. TINJAUAN PUSTAKA ..........................................................................

2.1. Biologi Ikan ....................................................................................
2.1.1. Ikan Mujair (Oreochromis mossambicus) .............................
2.1.2. Ikan Belanak (Mugil dussumieri) ..........................................
2.2. Definisi Pengeringan Ikan ...............................................................
2.3. Proses Pengeringan Ikan .................................................................
2.4. Pengeringan Ikan dengan Sinar Matahari .......................................
2.5. Faktor-faktor yang Mempengaruhi Pengeringan Ikan ....................
2.6. Karakteristik Hidratasi ....................................................................
2.7. Kurva Laju Pengeringan .................................................................
2.8. Persyaratan Mutu Ikan asin Kering .................................................

6
6
6
8
9
10
11
12
12
14
17

III. METODOLOGI ....................................................................................

3.1. Materi ............................................................................................
3.1.1. Alat .......................................................................................
3.1.2. Bahan....................................................................................
3.2. Metode ...........................................................................................
3.3. Analisa Data ...................................................................................

18
18
18
18
19
19

3.4. Analisa Usaha.................................................................................

20

IV. HASIL DAN PEMBAHASAN ..............................................................

4.1. Gambaran Umum Lokasi Usaha ....................................................
4.1.1. Sejarah Usaha ....................................................................
4.1.2. Lokasi dan Tata Letak tempat Usaha .................................
4.1.3. Alat dalam Proses Pengeringan Ikan ................................
4.2. Pengolahan Ikan Kering ..................................................................
4.2.1. Tahapan Proses Ikan Kering ..............................................
4.2.1.1. Persiapan Bahan Baku ..........................................
4.2.1.2. Penyiangan ...........................................................
4.2.1.3. Pem-filletan ..........................................................
4.2.1.4. Pencucian..............................................................
4.2.1.5. Pemberian Bumbu Tambahan ..............................
4.2.1.6. Penjemuran dengan Para Para ...........................
4.2.1.7. Penggorengan .......................................................
4.2.1.8. Pengemasan ..........................................................
4.2.1.9. Pemasaran .............................................................
4.3. Mutu Ikan Mujair (Oreochromis mossambicus) dan Ikan
Belanak (Mugil dussumieri) Setengah Kering ................................
4.4. Limbah ............................................................................................
4.5. Analisa ekonomi Usaha ..................................................................
4.5.1. Modal Tetap .......................................................................
4.5.2. Biaya Variabel ....................................................................
4.5.3. Pendapatan .........................................................................
4.5.4. Kelayakan Usaha ................................................................

21
21
21
22
22
24
24
25
26
27
27
29
29
33
34
35

V. KESIMPULAN DAN SARAN ...............................................................

5.1. Kesimpulan ....................................................................................
5.2. Saran ...............................................................................................

42
42
43

DAFTAR PUSTAKA ....................................................................................

44

LAMPIRAN ...................................................................................................

47

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36
38
39
39
40
40
41

DAFTAR TABEL
Halaman
1. Persyaratan Mutu Ikan Asin Kering ..............................................................
17
2. Alat yang digunakan dalam Praktek Kerja Lapangan (PKL) ..........................

18

3. Bahan yang digunakan dalam Praktek Kerja Lapangan (PKL) .......................

18

4. Komposisi Bumbu Tambahan ..........................................................................

29

5. Data Pengamatan Lama Waktu Pengeringan Terhadap Pengaruh Berat

dan Panjang Ikan ..............................................................................................

31

6. Hasil Uji Organoleptik Ikan Mujair Kering .....................................................

36

7. Hasil Uji Organoleptik Ikan Belanak Kering ...................................................

37

8. Modal Tetap Usaha Industri Rumahan Ibu Sarpiah .........................................

39

9. Biaya Produksi Pengeringan Ikan Mujair dan Ikan Belanak ...........................

40

10.Pendapatan Bersih Usaha Pengeringan Ikan Mujair dan Ikan Belanak ...........

41

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DAFTAR GAMBAR
Halaman
1. Ikan Mujair (Oreochromis mossambicus) ........................................................ 6
2. Ikan Belanak (Mugil dussumieri) .....................................................................

3. Kurva Pengeringan ...........................................................................................

14

4. Kurva Kadar Pengeringan ................................................................................

15

5. Diagram Alir Proses Pembuatan Ikan Mujair (Oreocromis mossambicus)

dan Ikan Belanak (Mugil dussumieri) Setengah Kering ..................................

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24

DAFTAR LAMPIRAN

1. Score sheet Organoleptik Ikan Segar (SNI 01-2729.1-2006)..............

Halaman
48

2. Nilai Organoleptik Ikan Mujair (Oreochromis mossambicus) Segar ..

51

3. Nilai Organoleptik Ikan Belanak (Mugil dussumieri) Segar ...............

53

4. Score sheet Sensori Ikan Kering (SNI 2721-1-2009) ...........................

55

5. Nilai Sensori Ikan Mujair (Oreochromis mossambicus) Kering .........

57

6. Nilai Sensori Ikan Belanak (Mugil dussumieri) Kering .......................

59

7. Dokumentasi Praktek Kerja Lapangan .................................................

61

8. Kuisioner Kegiatan Praktek Kerja Lapangan .......................................

67

9. Log Book Pelaksanaan Praktek Kerja Lapangan ..................................

69

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