Page 5 - Buku Paket Kelas 9 Prakarya Semester 1
P. 5
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
