Fish is one kind of foodstuffs which have high nutritional and essential for humans as well as a relatively cheap source of protein, but fish is a perishable commodity and easily rotten and its production is seasonal so it needs to a good and correct processing. Existing treatment in Indonesia is still traditional in nature, include salting, smoking and fermentation. Salting process produces a product called salted fish. The reason society is like salted fish at an affordable price, nutritional content enough to compete, and has a istinctive aroma that is not owned by other fish (Nurasa, 1998).
Preservation of fish by salting actually
consists of two way is the process of salting and drying. The use of salt as a preservative give a taste, kills the bacteria, thus increasing shelf life and speed up drying
(Moeljanto, 1998). The type of fish caught to be processed into salted fish is a Layur’s fish. Layur (Trichiurus lepturus) is a marine fish
are easily know from shape long and slim. This fish scattered in the waters of tropical and moderate. The species found in the Pacific Ocean and Atlantic Ocean is known to different population.
His size can reach a length of 2 m, with a maximum recorded weight of 5 kg and can reach 15 years of age. His passion in the afternoon wandering in shallow water near the
shore that is rich plankton crustaceans. At night these fish closer to the
bottom waters. There are some process making of salted
fish, such as:
Sorting and Washing: When
the fish came in harbor, it was sorting according size and species of fish, then
it washing for clean and remove dirt that is on surface of the fish.
Salting:
After the fish was cleaning, then it soaked in bucket contains salt water for
about 1 day. This treatment aim to reducing microorganism’s growth by
increasing pH to be acid so that the microorganism can’t growth in the fish. Beside,
a soaked in salt water purpose give taste of salt for the fish. The salt used
in this process usually salt spindles then crushed until break some parts and
then spread on the fish.
Packaging and
Distribution: If the fish had dry then put in a basket made of woven bamboo based
paper, and covered by plastic and then sold to Kobong’s market, Semarang.
Tidak ada komentar:
Posting Komentar