PENERAPAN SUHU DAN KALOR DALAM PROSES PENGALENGAN IKAN SARDEN CV INDO JAYA PRATAMA

Christopher, Billy and Leonard Handaya, Jervino and Gerwyn, Jonathan and Yang, Kevin and Michael Kristanto, Louis and Viendra Tjoa, Michella and Marco Weinandra, Nicholas and Gerard, Samuel and Sandro Yusuf, Timothy (2021) PENERAPAN SUHU DAN KALOR DALAM PROSES PENGALENGAN IKAN SARDEN CV INDO JAYA PRATAMA. Project Report. SMA Katolik St.Louis 1 Surabaya, Surabaya.

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Abstract

Temperature and heat are both the components of physics which humans use for daily lives. Heat is an energy flow which can be measured by temperature. Temperature can be measured by a device called a thermometer. The process of producing canned sardine is closely related to heat and temperature. CV Indo Jaya Pratama use heat to cook and sanitize their canned sardines, frozen fish, and fish meal. Therefore, the purpose of this excursion study is to know and learn about the implementation of heat and temperature for canning factories. Students were met with the director of the company, Mr. Heru Santoso along with Mrs. Atika Fitriani, the head of quality control for the factory. For several hours, students were informed about the processes required to make a high quality canned sardine. One of the most important machines used for the cannery processing is the retort utilized for sterilization and cooling down phases. In short, such machines use huge amount of water to ensure that the contents inside the cans are not damaged after being heated up to 117 degrees Celcius. Such process requires intricate calculation to assure the temperature can be reduced normally by using the right amount of water. In conclusion, canned sardine production can be the example of the implementation of heat and temperature for industrial use.

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