?url_ver=Z39.88-2004&rft_id=1514051014&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=INVENTARISASI+PEMBUATAN+SATE+IKAN+KHAS+KOTA+AGUNG%0D%0A%0D%0ADI+KABUPATEN+TANGGAMUS&rft.creator=SELI+SAPUTRI%2C+1514051014&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Sate+ikan+merupakan+produk+olahan+ikan+yang+tulang+dan+durinya+dibuang+lalu%0D%0Adilakukan+penambahan+bumbu+dengan+perlakuan+panas.+Penelitian+ini+bertujuan%0D%0Auntuk+menginventarisasi+pembuatan+makanan+tradisional+sate+ikan+khas+Kota%0D%0AAgung+di+Kabupaten+Tanggamus.+Penelitian+menggunakan+metode+survei.+Teknik%0D%0Apengumpulan+data+diperoleh+dari+wawancara+dan+dokumentasi.+Data+dianalisis%0D%0Amenggunakan+deskriptif+kualitatif.+Hasil+penelitian+menunjukkan+bahwa+Rumah%0D%0AMakan+Suka+Hati+memproduksi+85+produk+sate+ikan+per+hari+dengan+harga%0D%0ARp12.000%2Fsate+ikan.+Rumah+Makan+Bahari+memproduksi+30+produk+sate+ikan+per%0D%0Ahari+dengan+harga+Rp15.000%2Fsate+ikan.+Rumah+Makan+Rika+memproduksi+35%0D%0Aproduk+sate+ikan+per+hari+dengan+harga+Rp10.000%2Fsate+ikan.+Rumah+Makan%0D%0AIdaman+memproduksi+25+produk+sate+ikan+per+hari+dengan+harga+Rp12.000%2Fsate%0D%0Aikan+dan+Rumah+Katering+Bu+Novi+memproduksi+50+produk+sate+ikan+per+hari%0D%0Adengan+harga+Rp15.000%2Fsate+ikan.+Proses+pembuatan+sate+ikan+secara+umum%0D%0A%0D%0Av%0D%0A%0D%0ASeli+Saputri%0D%0Aterdiri+dari+penyiangan+insang+dan+isi+perut%2C+pemisahan+daging+dari+tulang+dan%0D%0Akulit%2C+pencampuran+daging+dengan+bumbu%2C+pengisian+daging+ke+dalam+kulit%2C%0D%0Apencelupan+dalam+kocokan+telur+dan+penggorengan.%0D%0A%0D%0AKata+kunci%3A+sate+ikan%2C+inventarisasi%2C+pembuatan+sate+ikan%2C+produksi+Fish+satay+is+a+product+from+fish+that+the+bones+and+the+thorns+removed+then+it%0D%0Aadded+spices+with+heat+treatment.+This+study+aimed+to+inventories+how+to+make+the%0D%0Atraditional+food+of+fish+satay+Kota+Agung+origin+Tanggamus+Regency.+The%0D%0Aresearch+used+survey+method.+Data+collection+technique+were+interview+and%0D%0Adocumentation.+The+data+were+analyzed+by+qualitative+descriptive.+The+result%0D%0Ashowed+that+in+Suka+Hati+Restaurant+has+produce+85+fish+satay+products+per+day%0D%0Awith+the+price+Rp12.000%2Fa+fish+satay.+Bahari+Restaurant+has+produce+30+fish+satay%0D%0Aproducts+per+day+with+the+price+Rp15.000%2Fa+fish+satay.+Rika+Restaurant+has%0D%0Aproduce+35+fish+satay+products+per+day+with+the+price+Rp10.000%2Fa+fish+satay.%0D%0AIdaman+Restaurant+has+produce+25+fish+satay+products+per+day+with+the+price%0D%0ARp12.000%2Fa+fish+satay+and+the+last+Bu+Novi%E2%80%99s+Catering+has+produce+50+fish+satay%0D%0Aproducts+per+day+with+the+price+Rp15.000%2Fa+fish+satay.+The+process+of+making+fish%0D%0Asatay+in+general+consist+of+cleaning+up+the+fish+gills+and+the+stomach+content%2C%0D%0A%0D%0Aiii%0D%0A%0D%0ASeli+Saputri%0D%0Aisolating+the+meat+from+bone+and+skin%2C+mixing+the+meat+with+spices%2C+filling+the%0D%0Ameat+into+the+skin%2C+dipping+into+egg+shaking+and+frying.%0D%0AKey+words%3A+fish+satay%2C+inventories%2C+making+the+fish+satay%2C+production&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57287%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57287%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57287%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SELI+SAPUTRI%2C+1514051014++(2019)+INVENTARISASI+PEMBUATAN+SATE+IKAN+KHAS+KOTA+AGUNG+DI+KABUPATEN+TANGGAMUS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57287%2F