Abstract
Milkfish has a complex nutritional content, ranging from protein, calcium, fat to vitamins and 
 omega 3. Pati Regency is one of the largest milkfish producers in Central Java Province with one well 
 known product is pressurized milkfish. The purpose of this research was to determine the process 
 flow, to determine the quality of raw materials and products, to calculate the yield, to know the 
 temperature used at each stage of the process, to find out the application of sanitation and hygiene, 
 and to analyze financial aspects. The research method used is descriptive, the data obtained in a 
 clear and detailed anner, and comparatively by comparing the data obtained with references. 
 Pressurizedd milkfish processing consisted of 9 stages from receiving raw materials to packaging. The 
 organoleptic value of raw materials and products was 8. The yield of the removing head and guts 
 process was 92.60% and the cooking process was 43.51%. The application of cold temperatures 
 during the production process has not been carried out properly and correctly. Sanitation and hygiene 
 have not been implemented properly. Simple analizing of the financial aspect for one month of 
 production gained profit of Rp. 43,744,000 with profit margin of 9.35%.
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