CD Skripsi
Analisis Nilai Tambah (Value Added) Ikan Tuna (Thunnus Albacares) Di Pt. Dempo Andalas Samudera Bungus Teluk Kabung Kota Padang Provinsi Sumatera Barat
ABSTRACT
This research is about the Analysis of the Added Value of Yellowfin Tuna
Fish (Thunnus albacares) at PT. Dempo Andalas Samudera Bungus, Teluk
Kabung, Padang City, West Sumatra Province, which was held in May 2020. This
study aims to describe the processing of Yellowfin Tuna Fish (Thunnus
albacares) and analyze the value added (Value Added) of Yellowfin Tuna Fish
products. (Thunnus albacares). The method used in this research is a survey
method. Steps in processing processed Yellowfin Tuna Fish (Thunnus albacares),
namely Receiving, cleaning Tuna, cooling, washing, cutting, fillet, De-bonning,
Skinning, Trimming I and removing black meat, odor testing I, weighing I,
cutting, injecting , wrapping, spraying CO gas, checking meat and releasing CO
gas, odor testing II, Grading, Trimming II, weighing II, arranging in long pan,
bookkeeping, weighing III, labeling and packing, and ready for export. The added
value generated from Saku IDR61,718,125/production, Frozen Steak
IDR38,431,000/production, Loin IDR19,981,000/production, Poke
IDR18,253,500/production, Ground Meat IDR17,101,000/production, Toro
IDR484,000/production, Red Tetelan IDR484,000/production, Black
Determetation IDR178,270/production, Fish Head IDR137,000/production, Fish
Meatball IDR1,913,500/production, and Fish Nuggets IDR934,000/production.
Keywords: Tuna fish, Processing, Value Added
1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau
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