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Fish Preservation

Fish is an animal food rich in nutrients, animal protein sources are widely consumed by the community, easy to obtain, and cheap. Fish contains many organic and inorganic elements, which are useful for humans. But fish also quickly experience the process of decay after being caught and died. After the fish die, there are changes both biologically, physically, and chemically. All the process of such changes will lead to decay, so the need for the handling or preservation of fish so that the process of decomposition can be avoided.

Various ways of preservation and processing is done to prevent the process of decomposition for most of the production of fish catches and cultivation can be utilized and has added value. Value added is the value added that occurs because a commodity has undergone the process of processing, transporting and storing in a production process. Preservation or processing of fishery products is an effort to increase the added value of fishery products. Preservation and processing aims to maintain the quality of fish as long as possible by inhibiting or stopping the activity of decay causing microorganisms.

Preservation is a technique or action used by humans on food in such a way that the material is not easily damaged. The process of preservation and processing of good and true to make the fish become durable and can be distributed to various regions. The principles of various variations in processing / preserving fish, including as follows:
a. Cooling ( chilling )
b. Freezing
c. Canning (canning)
d. Salting
e. Drying
f. Acidification (pickling or marinading)
g. Smoking
h. Fermentation
i. Preparation of processed products
j. Generating byproducts

Processed products of fishery products include traditional processed products and modern processed products. In the last 20 years, fish processing is dominated by traditional fish processing, which is about 43-46% ( Dinas Kelautan dan Perikanan, 2006 ). Percentage of traditionally processed fish is relatively higher, because the flavor generated in the traditional way is preferred by the community and the price is relatively cheaper.

According to the FAO terminology, traditional processed fish or “cured fish” are simply processed products and are generally carried out on the scale of the home industry. Processed species including traditional processed products are dried or dried fish, pindang fish, smoked fish and fermented products such as ketchup, peda, terasi and the like.