Field trial on the utilization and marketing of shark meat, product, processing technology improvement and production cost calculation
1990
Irianto, H.E. | Fawzya, Y.N. | Nasran, S.
In order to utilize shark meat, experiments on fish ball, fish sausage, fish satay and fish floss processing were conducted. Consumer test on those products was carried out and the result showed that most of respondents gave a good response. A preliminary study on marketing of shark meat products was done by asking comment from owners and managers of supermakets, retailers, traveling traders, and canteens in DKI Jakarta, on the shark meat products. Comments were used for improving the technologies of fish ball, fish sausage, fish satay and fish floss processing. Some experiments are needed to improve the processing technologies with better product quality. The production cost of the improved processing technologies was calculated on the base of 1 ton raw material. The production cost of fish ball, fish sausage, fish satay and fish floss were Rp.713,910; Rp.1,654,526; Rp.650,433 and Rp.732,258 respectively. While their basic prices were Rp.1266/kg of fish ball, Rp.3069/kg of fish sausage; Rp.3966/kg of fish satay and Rp.4882/kg of fish floss.
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