<![CDATA[The research was conducted in three steps, that is preliminary, the main and continuing. The preliminary research to determine the physical and chemical characteristics of kendia fish. The main research to determine the technology of fish processing in accordance with the characteristics of kendia fish. Continued research to determine the effect of polypropylene plastic packaging types 0.05 and 0.07 mm thickness on the durability of processed dried kendia fish. Dried fish processing technology kendia wet salting is carried out without and with the softening of spines, immersion in wood vinegar without and with the softening of the spines, plus a wet salting wood vinegar without and with the softening of spines, fermentation (wadi,bekasam) and shredded. Preliminary research indicates that kendia fish is white-blackish, flat, small, scaly, small prickly and hard and have a long 10 to 13.5 cm, width 3-4 cm and weighing 16-38 gr. At two months of storage, Total Plate Count tended to increase and decrease after four months of storage. The use of wood vinegar 10% less to give good results because of a bad smell arising/rot.The fat content and protein in all treatments were little changed during storage. Processed products which are preferred in the treatment of salting, dry wadi and bekasam and shredded. Kendia dried salted fish products are stored on a 0.07 mm polypropylene plastic packaging has the longest shelf life is 5 (five) months of 7 (seven) days.]]>
