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Pengolahan Ikan Tenggiri”

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Pengolahan Ikan Tenggiri” SAMBUTAN Puji dan syukur kami panjatkan kehadirat Tuhan Yang Maha Esa, karena berkat rahmat dan hidayahNya serta kerja keras penyusun telah berhasil menyusun Materi Penyuluhan yang akan digunakan bagi para penyuluh dan pelaku utama maupun pelaku usaha. Oleh karena itu, kami mengucapkan terima kasih kepada para penyusun yang telah mencurahkan pikiran, waktu, dan tenaganya, sehingga materi ini siap untuk digunakan. Materi Penyuluhan merupakan salah satu bagian yang penting dalam penyelenggaraan suatu penyuluhan agar pelaksanaan dapat berjalan dengan baik dan tujuan dapat tercapai. Kami berharap materi ini akan memberikan kontribusi yang positif terhadap pencapaian tujuan dari Penyelenggaraan Penyuluhan Kelautan dan Perikanan. Kami menyadari sepenuhnya bahwa dalam penyusunan materi penyuluhan ini masih banyak kekurangan. Kritik, usul, atau saran yang konstruktif sangat kami harapkan sebagai bahan pertimbangan untuk penyempurnaannya di masa mendatang. Jakarta, Nopember 2011 Kepala Pusat Penyuluhan Kelautan dan Perikanan i KATA PENGANTAR Puji syukur kepada Allah SWT dengan tersusunnya materi penyuluhan berjudul “Pengolahan Ikan Tenggiri”. Materi penyuluhan Perikanan ini disusun sebagai alat bantu dalam penyelenggaraan penyuluhan perikanan yang baik dan efektif. Materi Penyuluhan dimaksudkan untuk mengatasi keterbatasan waktu dan ruang penyelenggaraan penyuluhan, memudahkan pelaku utama dan atau pelaku usaha belajar mandiri sesuai kemampuan. Penyusun materi penyuluhan perikanan ini adalah Endang Sudariastuty,S.Pi, dosen pada Sekolah Tinggi Perikanan. yang telah mengabdi selama 31 tahun dibidang pemanfaatan Hasil Perikanan. Tujuan penulisan Pengolahan Ikan Tenggiri adalah untuk mengetahui semua yang berkaitan dengan ikan tenggiri mulai dari penyebarannya, kandungan gizinya, preparasi ikan sebelum diolah sampai dengan pemanfaatan ikan tenggiri menjadi produk olahan dan diakhiri dengan pengemasan dan penyimpanan. Dengan demikian apabila pelaku utama dan pelaku usaha memahami apa yang tertulis dalam materi ini dan mampu mengaplikasikan di lapangan , maka penanganan pasca panen akan merupakan salah satu usaha untuk memajukan perikanan . Setelah mempelajari dan melaksanakan materi Penyuluhan Perikanan ini diharapkan penyuluh sebagai pelaku utama dan pengolahan ikan tenggiri sebagai pelaku usaha dapat belajar mandiri sesuai kemampuan mengatasi keterbatasan waktu dan ruang penyelenggaraan penyuluhan. Jakarta, Desember 2011 Penyusun ii DAFTAR ISI SAMBUTAN ................................................................................................. i KATA PENGANTAR ..................................................................................... ii DAFTAR ISI .................................................................................................. iii DAFTAR INFORMASI VISUAL .................................................................... vii DAFTAR TABEL ........................................................................................... ix 1. MATERI POKOK1 ................................................................................ 1 Indikator Keberhasilan ........................................................................... 1 A.Potensi Sebaran Ikan Tenggiri ....................................................... 1 B. Daerah Penyebaran ...................................................................... 2 C. Latihan .......................................................................................... 4 D. Rangkuman ................................................................................... 4 E. Evaluasi materi pokok 1 ................................................................ 5 F. Umpan Balik dan Tindak lanjut ...................................................... 5 2. MATERI POKOK 2 KANDUNGAN IKAN TENGGIRI dan PERSYARATAN BAHAN. BAKU ......................................................... 6 Indikator keberhasilan .......................................................................... 6 iii A.Sifat dan Kimiawi ikan tenggiri ......................................................... 6 B.Mutu bahan baku .............................................................................. 8 C.Latihan .............................................................................................. 9 D.Rangkuman ...................................................................................... 10 E.Evaluasi Materi Pokok 2 ................................................................... 10 F.Umpan Balik dan Tindak Lanjut ........................................................ 11 3.MATERI POKOK 3 PREPARASI DAN PENANGANAN IKAN ......... 12 A. Preparasi ......................................................................................... 12 1. Fillet ............................................................................................... 12 2.Block Fillet ...................................................................................... 13 3. Loin ................................................................................................ 13 4.Steak .............................................................................................. 13 5.Gutted fish ...................................................................................... 14 6.Split fish .......................................................................................... 14 7.Boned fish ....................................................................................... 14 8.Boneless fish .................................................................................. 14 9.dressed fish .................................................................................... 15 10.Steaking ........................................................................................ 15 iv 11.Cleaning .......................................................................................... 15 12 Grading ........................................................................................... 16 13.Peeling ............................................................................................ 16 B. PENANGANAN IKAN ...................................................................... 17 1.Pendinginan Ikan .............................................................................. 17 2,Pendinginan dengan es .................................................................... 18 3.Pendinginan dengan es kering.......................................................... 19 4,Pendinginan denganair dingin........................................................... 20 C.Latihan ............................................................................................. 20 D. Rangkuman ..................................................................................... 21 E.Evaluasi Materi Pokok 3 .................................................................. 21 F.Umpan Balik dan Tindak Lanjut ........................................................ 22 4. MATERI POKOK 4.ANEKA OLAHAN IKAN TENGGIRI .......................... 23 A.Cara Membuat Coating .................................................................... 23 B.Hal – Hal yang perlu diperhatikan dalam membuat makanan beku ..................................................................................... 24 D Latihan ........................................................................................... 40 E.Rangkuman .................................................................................... 40 v F.Evaluasi Materi4 ............................................................................. 40 G.Umpan Balik dan Tindak Lanjut ..................................................... 41 5. MATERI POKOK PENANGANAN PASCA OLAHAN ....................... 42 A,Penanganan Pasca Olahan .............................................................. 42 1.Pengemasan .................................................................................. 42 2.Penyimpanan ................................................................................. 43 C.Latihan ............................................................................................. 44 D.Rangkuman ...................................................................................... 44 E.Evaluasi Materi Pokok 5 .................................................................. 45 F.Umpan Balik dan Tindak Lanjut ........................................................ 45 KUNCI JAWABAN ............................................................................... 46 PENUTUP ............................................................................................ 47 DAFTAR PUSTAKA ............................................................................ 49 vi DAFTAR INFORMASI VISUAL No Halaman 1. Ikan Segar…………………………………………………………………1 2. Insang Segar……………………………………………………………...8 3. Mata Ikan segar…………………………………………………………..8 4. Pemfiletan ikan…………………………………………………………..13 5. Block Fillet………………………………………………………………..13 6. Loin………………………………………………………………………..13 7. Steak……………………………………………………………………...14 8. Gutted Fish……………………………………………………………….14 9. Boneless fish……………………………………………………………..14 10. Dressed…………………………………………………………………...15 11. Steaking…………………………………………………………………..15 12. Cleaning ………………………………………………………………….15 13. Grading …………………………………………………………………..16 14. Peeling……………………………………………………………………16 15. Bumbu Nuget…………………………………………………………….16 17. Nuget………………………………………………………………………26 18. Fish Finger………………………………………………………………..27 vii 19 Sesame Breaded Seafood……………………………………………...31 20 Seafood
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