ABSTRACT
Traditional salted fish processing is still a major practice in various coastal areas of Indonesia, including Batukaras Village, Pangandaran Regency. This practice has been passed down from generation to generation and is an important part of the economic life of the local community. This study aims to analyze the characteristics of the salted fish processing process in Mr. Suwono’s home industry. The method used is qualitative, with a case study approach carried out through direct observation techniques, in-depth interviews, and documentation. The results showed that the processing process includes cleaning the fish, cutting the fish using the butterfly fillet technique, soaking in salt solution for one night, washing, drying in the open air, and packaging using simple plastic. Based on these results, although the salted fish processing method used is still traditional, this process is considered effective enough to meet the needs of the local market and maintain the distinctive taste of the product. However, in terms of hygiene and selling value, this method still has limitations and has not been able to compete in a wider market. This shows the importance of innovation in the production process, especially in the aspects of sanitation and packaging, to improve the quality and competitiveness of local processed fish products.
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