Buku Pengolahan Hasil Perikanan Standar Eksport Kelas 11 SMK

Materi Pengolahan Hasil Perikanan Standar Eksport

KATA PENGANTAR ................................ ................................ ................................ ................................ ..... i
DAFTAR ISI ................................ ................................ ................................ ................................ .................... ii
DAFTAR GAMBAR ................................ ................................ ................................ ................................ ...... iv
DAFTAR TABEL ................................ ................................ ................................ ................................ .......... vi
PETA KEDUDUKAN BAHAN AJAR ................................ ................................ ................................ ..... vii
GLOSARIUM ................................ ................................ ................................ ................................ .................. x

I. PENDAHULUAN ................................ ................................ ................................ ................................ . 1
A. Deskripsi ................................ ................................ ................................ ................................ ........ 1
B. Prasyarat ................................ ................................ ................................ ................................ ....... 2
C. Petunjuk Penggunaan ................................ ................................ ................................ ............... 2
D. Tujuan Akhir ................................ ................................ ................................ ................................ 4
E. Kompetensi Inti dan Kompetensi Dasar ................................ ................................ ........... 5
F. Cek Kemampuan Awal ................................ ................................ ................................ ............. 7

II. PEMBELAJARAN ................................ ................................ ................................ ................................ . 9
Kegiatan Pembelajaran 1. Pengolahan Hasil Perikanan Produk Ikan Segar, Ikan
Beku dan Olahannya dengan Standar Ekspor ................................ ................................ ........ 9
A. Deskripsi ................................ ................................ ................................ ................................ ........ 9
B. Kegiatan Pembelajara n ................................ ................................ ................................ ............ 9
1. Tujuan Pembelajaran ................................ ................................ ................................ ....... 9
2. Uraian Materi ................................ ................................ ................................ ...................... 9
3. Refleksi ................................ ................................ ................................ ............................. 106
4. Tes Formatif ................................ ................................ ................................ ................... 107
C. Penilaian ................................ ................................ ................................ ................................ ...109

Kegiatan Pembelajaran 2. Pengemasan produk ikan segar, ikan beku dan produk olahan lainnya standar ekspor ................. 119
A. Deskripsi ................................ ................................ ................................ ................................ ...119
B. Kegiatan Pembelajaran ................................ ................................ ................................ ....... 119
1. Tujuan pembelajaran ................................ ................................ ................................ ..119
2. Uraian Materi ................................ ................................ ................................ ................. 119
3. Refleksi ................................ ................................ ................................ ............................. 162
4. Tugas ................................ ................................ ................................ ................................ .163
5. Tes Formatif ................................ ................................ ................................ ................... 163
C. Penilaian ................................ ................................ ................................ ................................ ...... 164

Kegiatan Pembe lajaran 3. Pembukuan administrasi pengolahan produk ikan segar, ikan beku dan olahannya dengan standar ekspor .......................174
A. Deskripsi ................................ ................................ ................................ ................................ ...174
B. Kegiatan pembelajaran ................................ ................................ ................................ ....... 174
1. Tujuan Pembelajaran ................................ ................................ ................................ ..174
2. Uraian Materi ................................ ................................ ................................ ................. 174
3. Refleksi ................................ ................................ ................................ ............................. 189
4. Tugas ................................ ................................ ................................ ................................ .191
5. Tes Formatif ................................ ................................ ................................ ................... 191
C. Penilaian ................................ ................................ ................................ ................................ ...192

III. PENUTUP ................................ ................................ ................................ ................................ ......... 203
DAFTAR PUSTAKA ................................ ................................ ................................ ................................ 204
DAFTAR GAMBAR

Gambar 1. Macam -macam produk perikanan ekspor ................................ ............................... 32
Gambar 2. Fillet Ikan Gidara ................................ ................................ ................................ ................ 34
Gambar 3. Produk ikan Segar Utuh sampai Produk Olahannya ................................ ............ 34
Gambar 4. Penilaian organoleptik dari penampakan luar dan mata ................................ ... 37
Gambar 5. Penilaian Organoleptik dari Penampakan Insang , ................................ ............... 38
Gambar 6. Alur Proses Penanganan Tuna Segar ................................ ................................ .......... 43
Gambar 7. Proses Sortasi oleh C hecker ................................ ................................ ........................... 45
Gambar 8. Daging Ikan Tuna Grade A Hasil C hecker ................................ ................................ .. 46
Gambar 9. Daging Ikan Tuna Grade B Hasil C hecker ................................ ................................ .. 47
Gambar 10. Daging Ikan Tuna G rade C Hasil C hecker ................................ ................................ 48
Gambar 11. Daging Ikan Tuna G rade D Hasil C hecker ................................ ............................... 48
Gambar 12. Tahap Penimbangan Ikan Tuna ................................ ................................ ................. 52
Gambar 13. Penyimpanan dalam Bak dengan ................................ ................................ .............. 53
Gambar 14. Meja Proses ................................ ................................ ................................ ........................ 57
Gambar 15. Pisau Loin dan Trimming ................................ ................................ ............................. 57
Gambar 16. Timbangan Digital ................................ ................................ ................................ ........... 57
Gambar 17. Blong air ................................ ................................ ................................ .............................. 58
Gambar 18. Keranjang ................................ ................................ ................................ ........................... 58
Gambar 19. Pisau Pemotong Plastik ................................ ................................ ................................ 58
Gambar 20. Ruang Proses ................................ ................................ ................................ ..................... 59
Gambar 21. Alur Proses Pegolahan Tuna Loin Segar ( fresh ) ................................ .................. 62
Gambar 22. Alur Proses Pe ngolahan Steak Tuna Segar ( Fresh ) ................................ ............ 67
Gambar 23. Alur Proses Pengolahn Blocking Sashimi Tuna Segar ( Fresh ) ........................ 72
Gambar 24. Raw Material Masuk ke Ruang Penerimaan Bahan Baku ................................ 77
Gambar 25. Pemotongan Kepala/ deheading ................................ ................................ ............... 77
Gambar 26. Pemisahan Tulang, Kepala dan Daging ................................ ................................ ... 78
Gamba r 27. Daging Loin Tuna yang masih ada Daging Hitam ................................ ............... 78
Gambar 28. Pemisahan daging hitam ................................ ................................ .............................. 78
Gambar 29. Daging Tuna yang sudah dibuang Daging Hitamnya ................................ ......... 79
Gambar 30. Perapihan Loin Tuna/ trimming ................................ ................................ ............... 79
Gambar 31. Sisa Hasil Proses Loin ................................ ................................ ................................ .... 79
Gambar 32. Alur Proses Pengolahan Tuna Loin Beku ( frozen ) ................................ ............. 89
Gambar 33. Alur Proses Pengolahan Steak Tuna Beku ( Frozen )................................ ........... 94
Gambar 34. Alur Proses Pengolahan Blocking Sashimi Tuna Beku ( Frozen ) .................. 100
Gambar 35. Jenis -Jenis Karton Bergelombang ................................ ................................ ........... 145
Gambar 36. Beberapa Jenis Karton Bergelombang ................................ ................................ ..149
Gambar 37. Kemasan Karton Bergelombang Jenis One -Piece Box dengan Tipe Wadah Celah Teratur (Regular Slotted Container ) ( Wikipedia , 2008 )........ 149
Gambar 39. Tuna Loin di Kemas Plastik ................................ ................................ ....................... 155
Gambar 38. Tuna Loin di B ungkus Tissue ................................ ................................ .................... 155
Gambar 41. Tuna Loin di Timbang ................................ ................................ ................................ ..155
Gambar 40. Tu na Loin di Celup Air Dingin ................................ ................................ .................. 156
Gambar 43. Tuna Loin di Kemas Styrofoam ................................ ................................ ................ 156
Gambar 42. Tuna Loin di Masukan Styrofoam ................................ ................................ ........... 156
Gambar 44. Tuna Loin Siap di Ekspor ................................ ................................ ............................ 157

DAFTAR TABEL

Tabel 1. Pembagian Tugas Kelompok ................................ ................................ .............................. 11
Tabel 2. Lembar Penilaian Ikan Segar (Score Sheet) ................................ ................................ . 35
Tabel 3. Perbandingan Ukuran Berat Kertas ................................ ................................ .............. 144
Tabel 4. Beberapa Ukuran Palet menurut ISO untuk Sistem Bongkar Muat Barang dan Negara Penggunanya .......................... ............................ 150
Tabel 5. PT. SMK JAYA Senayan City, Jakarta ................................ ................................ .............. 181
Tabel 6. PT. SMK JAYA Senayan City, Jakarta Form 2 ................................ ............... 182
Tabel 7. PT. SMK JAYA Senayan City, Jakarta Form 3 ................................ ............... 183
Tabel 8. PT. SMK JAYA,Senayan City, Jakarta Form 4 ................................ ................ 184
Tabel 9. PT. SMK JAYA Senayan City, Jakarta Form 5 ................................ ............... 185
Tabel 10. PT. SMK JAYA Senayan City, Jakarta ................................ ................................ ........... 186
Tabel 11. PT. SMK JAYA Senayan City, Jakarta ................................ ................................ ........... 187