Firdausy, Nurul (2023) Proses Produksi Bandeng Presto di UD. Bunda Foods Sidoarjo dan Studi Kelayakan Bisnis Produk Nugget Bandeng Keju Mozarella. Project Report (Praktek Kerja Lapang). UPN Veteran Jawa Timur. (Unpublished)
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Abstract
The Covid-19 pandemic has had an adverse impact on the sustainability of Indonesia's economic life, especially for UMKM. UD. Bunda Foods is one of the micro, small and medium enterprises (UMKM) which has experienced a decline in turnover. UD. Bunda foods is engaged in the processing and marketing of Sidoarjo fishery products, namely presto milkfish. Field Work Practices are carried out to find out the production process of presto milkfish products at UD. Bunda Foods and a business feasibility study on the proposed innovative food products. Processing of presto milkfish UD. Bunda Foods consists of several stages of production, namely receiving raw materials, weeding, washing, soaking the spices, steaming, cooling, packaging, frozen storage. In the implementation of production activities carried out only when there is an order and not done continuously. Based on the results of the analysis of the Business Feasibility Study, it was stated that the Mozzarella Cheese Milkfish Nugget product was feasible to run. Keywords: Innovation products, Milkfish, Nuggets, UMKM.
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang)) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Nurul Firdausy | ||||||||
| Date Deposited: | 18 Jan 2023 08:34 | ||||||||
| Last Modified: | 18 Jan 2023 08:34 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/11177 |
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