Efforts to enhance value and optimize the utilization of the production of marine catch is with the development of value-added products, both traditional and modern preparations. Currently value-added products produced in Indonesia is still economically from fish such as tuna, shrimp and others who have made the sale even without further process.
If you want to change the value of selling non-economical fish then one way this can be achieved is through diversification of fisheries product processing to make it more acceptable to the community and in accordance with the tastes of the market in order to meet the nutritional needs of the community, safe, healthy through nutrition / vitamin / protein from fishery products and food security.
The results of these efforts depends on the processing process. To get the best quality of fish processing can be done by maintaining the cleanliness of materials and tools used. Fish processing business is not just limited to processing into products that are fish-shaped but also processing into other forms. One form of treatment can be a fillet.
IkanFillet fillet fish is a slice of fish meat without bones. When hearing the word fillet imagine it will be kind of expensive type of fish fillet, such as salmon fillets, red snapper (Lutjanus argentimaculatus), Groupers (Serranidae) and so on. Actually fillets can be categorized according to their raw materials are derived from fish fillets such as salmon economical, red snapper (Lutjanus argentimaculatus), Groupers (Serranidae), and fillet of fish species such as non-economical Kurisi (Nemipterus nematophorus), Swanggi (Priacanthus tayenus), Seed Jackfruit / kuniran (Upeneus sulphureus), bananas (Caesio chrysozomus), Paperek (Leiognathus sp), and Gerot-gerot (Pomadasys sp). The second type is a form of optimizing the utilization of fish catches through value-added product development.
One form of effort in optimizing the utilization of fish fillets is by developing and subsequent products (gel-based products) (Wahyuni, 2002). Non-economical fish fillets are used as raw material for further processed food products such as meatballs, sausages, burgers, brains, dumplings, nuggets, empek-empek, fish crackers and other products.
ikanPengolahan fillet fish fillet products benefit many parties, and improve overall efficiency. Consumers can obtain a practical product, so the time needed to cook faster. For manufacturers, the fillet is an effort to obtain value-added as a result of higher sales than the fish fillets are sold whole. Waste produced fillets of fish heads, offal and fish bones can be processed into fish meal, poultry meal, fertilizer or other products. So if viewed as a whole in an effort to increase the efficiency of fish fillets because no waste is wasted.
Fillet processing can be developed more extensively in Indonesia for the utilization of fishery production with the following considerations:
The catch of fish in Indonesia is very diverse.
Almost all types of fish can be prepared as fillets of raw materials
Fillet frozen conditions can be stored long term as the raw material processed food products.
Fillet has a volume smaller than the whole fish
Filet and subsequent products can provide added value to fishermen as well as societal nutrition.
By : Harry
If you want to change the value of selling non-economical fish then one way this can be achieved is through diversification of fisheries product processing to make it more acceptable to the community and in accordance with the tastes of the market in order to meet the nutritional needs of the community, safe, healthy through nutrition / vitamin / protein from fishery products and food security.
The results of these efforts depends on the processing process. To get the best quality of fish processing can be done by maintaining the cleanliness of materials and tools used. Fish processing business is not just limited to processing into products that are fish-shaped but also processing into other forms. One form of treatment can be a fillet.
IkanFillet fillet fish is a slice of fish meat without bones. When hearing the word fillet imagine it will be kind of expensive type of fish fillet, such as salmon fillets, red snapper (Lutjanus argentimaculatus), Groupers (Serranidae) and so on. Actually fillets can be categorized according to their raw materials are derived from fish fillets such as salmon economical, red snapper (Lutjanus argentimaculatus), Groupers (Serranidae), and fillet of fish species such as non-economical Kurisi (Nemipterus nematophorus), Swanggi (Priacanthus tayenus), Seed Jackfruit / kuniran (Upeneus sulphureus), bananas (Caesio chrysozomus), Paperek (Leiognathus sp), and Gerot-gerot (Pomadasys sp). The second type is a form of optimizing the utilization of fish catches through value-added product development.
One form of effort in optimizing the utilization of fish fillets is by developing and subsequent products (gel-based products) (Wahyuni, 2002). Non-economical fish fillets are used as raw material for further processed food products such as meatballs, sausages, burgers, brains, dumplings, nuggets, empek-empek, fish crackers and other products.
ikanPengolahan fillet fish fillet products benefit many parties, and improve overall efficiency. Consumers can obtain a practical product, so the time needed to cook faster. For manufacturers, the fillet is an effort to obtain value-added as a result of higher sales than the fish fillets are sold whole. Waste produced fillets of fish heads, offal and fish bones can be processed into fish meal, poultry meal, fertilizer or other products. So if viewed as a whole in an effort to increase the efficiency of fish fillets because no waste is wasted.
Fillet processing can be developed more extensively in Indonesia for the utilization of fishery production with the following considerations:
The catch of fish in Indonesia is very diverse.
Almost all types of fish can be prepared as fillets of raw materials
Fillet frozen conditions can be stored long term as the raw material processed food products.
Fillet has a volume smaller than the whole fish
Filet and subsequent products can provide added value to fishermen as well as societal nutrition.
By : Harry
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