Analysis of the Manufacturing Process and Organoleptic Test of Salted Anchovy Fish in the Katapang Doyong Pangandaran

Abstract

The research is aimed at analyzing the production of both foreign and ORGANOLEPTIC quality subsidies produced in west Java, Indonesia. The research was carried out from 2023 to March 20, 2023. The research method used is survey. The research procedure takes place in two stages. The first takes into consideration the production of a saltwater anchovy product and the second stage tests the quality of the resulting salty teri product. An analysis of the manufacture of salty anchovies is made by observation of production places and interviews with workers and business owners. Organoleptic quality testing is done with suspension tests. The government has set the 2007 state budget at 8.25 percent for the first time in a row, he said. Data obtained is decrypted. According to research, the production of saltfish in pangandaran, west Java - Indonesia includes receiving raw materials, salting, washing, cleaning, and sorting. Recent surveys show more than 7 organoleptic values. According to sni 2721-1:2009, the salty anchovies from the Mr. Nono's production house is already qualified because of the conditions for the quality and security of the salt-fish food for a minimum organoleptic value is 7.