Jurnal Ilmiah Analisis Pengolahan Lemak dengan Metode Hayami

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Jurnal Ilmiah Analisis Pengolahan Lemak dengan Metode Hayami

Scientific Journal

 Fat Treatment Analysis by Hayami Method 
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This article is an improvement of Purwaningsih (2015) article entitled Analysis of Added Value of Fishery Products of Muncar Harbor Banyuwangi. In Purwaningsih (2015) there is no calculation and analysis to determine the added value. This article only contains the calculation and analysis of the recapitulation of the cost of processing the emuru fish l . Thus this article aims improves by explains i [19659007] n and exposure calculation of added value [19659002] of lemuru fish processing using hayami method . From the calculation of added value using the hayami method, the results obtained that the added value of fish canning as much IDR 10,244,800 - / ton, cold storage [19659002] IDR 19659007] 3,924,000 [19659006] - / ton, and flour processing with IDR 8,030,500, - / ton. Thus the highest added value is obtained in canning fish.

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