UNIVERSITAS AIRLANGGA



Detail Article

Journal Of Marine And Coastal Science

ISSN 2301-6159

Vol. 2 / No. 3 / Published : 2013-09

Related with : Scholar   Yahoo!   Bing

Original Article :

Ribbon fish processing techniques (trchiurus lepturus) with air blast freezing method at pt alam jaya district rungkut surabaya, east java

Author :

  1. Satya Yoga Pratama *1
  2. Sapto Andriyono*2
  1. Mahasiswa Fakultas Perairan dan Kelautan
  2. Dosen Fakultas Perairan dan Kelautan

Abstract :

Ribbon fish (Trichiurus lepturus) is one of fishery commodities which have economic value and high commercial in Indonesia. Ribbon fish was a favorite because the meat is delicious. It called  'ribbon fish' because its shape is like a ribbon. The maximum length ribbon fish can reach 2 meters with 5 kg of weight. These fish include fish carnivore and have sharp teeth. Now in Surabaya as many companies that produce the results of processed fish layur. One of them at PT Alam Jaya. In managing the fishery, sometimes there are a lot of weaknesses them is deterioration quality after the capture process.. One how of fish processing layur at this time is a whole round which is cooled by Air Blast Freezing method. The purpose of the practical work at PT Alam Jaya was to learn the ribbon fish processing whole round techniques with Air Blast Freezing method. Implementation practical work performed with the taking technique both of secondary and primary data. Data is collected by active participation, observation, interviews, and literature. Ribbon fish processing activities entirely performed in the production of PT Alam Jaya. The treatment process begins with the fish loading and unloading activities from a supplier, then the fish will be sorted by size and quality. Then the fish were sorted washed before being set out in a layering process. Then the fish that had been set, inserted into the Air Blast Freezing to undergo the process of freezing for 4-6 hours. Ribbon fish that out of Air Blast Freezing carried glazing to minimize the effects of dehydration on the fish. After glazing the fish is ready for packing and kept in cold storage before being exported to consumer countries.  

Keyword :

Processing, Whole round, Ribbon fish,


References :

S.Hadiwiyoto,(1993) Teknologi Pengolahan Hasil Perikanan Jilid I Yogjakarta : Liberty





Archive Article

Cover Media Content

Volume : 2 / No. : 3 / Pub. : 2013-09
  1. Frog Hatchery (bufo Melanostictus Schneider) As Alternative Natural Food For Growth Catfish (clarias Bathracus) In Biotech Agro Indonesia, Sengon Village, Jombang, East Java Province
  2. Freezing Technique Of Cuttlefish (sepia Officinalis) With Air Blast Freezing Method In Pt. Alam Jaya Rungkut District Surabaya Resident East Java Province
  3. Processing Techniques Of Frog Legs (rana Cancrivora) As A Food Product With Export Standard At Ud. Suyono Pantoro, Kediri, East Java Province
  4. Breeding Of Tilapia (oreochromis Niloticus) With Monosex Technique At Uptd Balai Benih Ikan Klemunan Wlingi, Blitar, East Java Province
  5. Enlargement Technique Of Silver Arowana Fish (osteoglossum Bicirrhosum) In Tani Mina Karya Koi Centre Group, Berbah District, Sleman Region, Yogyakarta
  6. Hatchery Banggai Cardinal Fish (pterapogon Kauderni) In The Balai Besar Riset Perikanan Budidaya Laut Gondol, Province Bali
  7. Teknik Penetasan Telur Penyu Hijau (chelonia Mydas) Secara Semi Alami Di Pantai Pangumbahan, Taman Pesisir Pantai Penyu Pangumbahan (pangumbahan Turtle Center), Sukabumi – Jawa Barat
  8. Ribbon Fish Processing Techniques (trchiurus Lepturus) With Air Blast Freezing Method At Pt Alam Jaya District Rungkut Surabaya, East Java

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Information index.php/JIPK/MARINE