Karakteristik Mutu, Rendemen dan Sanitasi Pengolahan Abon Ikan Lele Dumbo (Clarias gariepinus) di Unit Mikro Kecil Menengah (UMKM) Rumah Abon Madiun, Kabupaten Madiun

Abstract

Shredded fish is one of the fisheries products that has been known by the community for a long time, because it tastes delicious and is easy to make , because it tastes delicious and is easy to make. This research was conducted by observing the process of making catfish shredded, starting from the receipt of raw materials to the shredded catfish product, observing the temperature in each process, the yield value and the sanitation of the processing environment. The research was conducted by observing and surveying Micro Small and Medium Enterprises (MSMEs) Rumah Abon Madiun, starting from receiving raw materials, processing products to shredded catfish. Quality measurement is done by organoleptic test, sensory test and temperature. Organoleptic test parameters for fresh catfish were carried out according to SNI 2729: 2013 with parameters of appearance, flesh, smell and texture. Sensory parameters with parameters of smell appearance, taste and texture with SNI 7690: 2013. Temperature measurement using a thermometer. The results showed that the processing of shredded catfish was carried out in accordance with SNI. The average organoleptic value of fresh catfish raw materials was 8.54 ± 0.54 and the average value of shredded catfish final product was 8.07 ± 0.81, which met SNI standards. Measuring the average temperature of fresh catfish raw materials is 24.54°C and frying temperature is 126.18°C. The yield of weeding results was 68.45% at 61.10% shredding and the final product of shredded catfish was 28.14%. Sanitation observations show that it is still feasible to use as a processing unit.