Ikankeringkayu is a diversified product of processed fish that looks and tastes almost the same as rendang but has a difference in raw materials used ie fish. The people of North Maluku generally make ikankeringkayu as one of the business activities to improve the welfare, where this product has a low shelf life or less than two days so it can also affect the wide scope of marketing. To be able to increase shelf life and wide scope of marketing hence need to utilize correct processing technology, handling and canning and based on result of research so that ikankeringkayu product that produced can have wide storey and wide scope of marketing. Fish canning is a handling and packing treatment technique by heating fish in closed, tin containers to deactivate enzymes, kill microorganisms, and turn fish in raw form into ready-to-eat products.
Review of Ikan Kering Kayu Processing and Canning Systems at PPUPIK Program of Rumah Ikan Faculty of Agriculture Universitas Muhammadiyah Maluku Utara
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