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BUDI DAYA
PETA MATERI III ................................................................................ 78
BAB III Budi Daya Ikan Konsumsi .................................................... 79
A. Komoditas Ikan Konsumsi ................................................................. 80
1. Ikan Air Tawar ............................................................................. 81
2. Ikan Air Payau .............................................................................. 84
3. Ikan Air Laut .................................................................................. 85
B. Sarana dan Peralatan Budi Daya (Pembesaran) Ikan Konsumsi 87
1. Bahan ............................................................................................. 88
2. Peralatan ........................................................................................ 93
3. Wadah Budi Daya Ikan Konsumsi ........................................... 93
C. Persiapan Wadah Budi Daya Ikan Konsumsi ............................... 102
1. Pembuatan Wadah Budi Daya (Kolam Terpal) Ikan
Konsumsi ....................................................................................... 102
2. Wadah Budi Daya Ikan Konsumsi ........................................... 107
D. Pemeliharaan Ikan Konsumsi ........................................................... 109
1. Perencanaan ................................................................................. 109
2. Menyiapkan Sarana Produksi .................................................... 109
3. Proses Budi Daya Pembesaran Ikan Konsumsi ................... 110
PENGOLAHAN
PETA MATERI IV ................................................................................ 118
BAB IV Pengolahan Hasil Peternakan dan Perikanan ..................... 119
A. Pengolahan Hasil Peternakan dan Perikanan Menjadi Makanan
Siap Saji .............................................................................................. 122
1. Jenis Ikan, Udang, Cumi-cumi, Rumput Laut, Daging, Telur,
dan Susu ...................................................................................... 122
2. Manfaat Ikan, Udang, Cumi-cumi, Rumput Laut, Daging,
Telur, dan Susu ............................................................................ 136
3. Metode Pengolahan ................................................................... 144
4. Tahapan Pengolahan.................................................................... 148
5. Penyajian dan Pengemasan .................................................... 168
Prakarya v
