LATIHAN SOAL SAS GENAP X TKPI
⚓ LATIHAN SOAL SAS GENAP
Bahasa Inggris – X TKPI (Teknika Kapal Penangkap Ikan)
Text 1: A fishing boat's hull is the main body that provides buoyancy. The keel runs along the bottom center and helps the ship stay upright. The bow cuts through waves, while the stern is the rear where the propeller and rudder are located. Stability depends on gravity (pulling down) and buoyancy (pushing up). The center of gravity (COG) is where the ship's weight is concentrated. The center of buoyancy (COB) is the center of the underwater volume. When upright, COG and COB align vertically. If the ship tilts (list) due to uneven cargo, the COB shifts sideways, creating a righting moment. If COG is too high, the ship may capsize. Trim is forward/backward tilt. Proper ballasting and careful loading are essential.
Text 2: After fish are caught, wash with clean seawater. Then bleeding and gutting must be done immediately to prevent enzymes from spoiling the flesh. After gutting, sort by size and species (grading). The next critical step is chilling: cool to near 0°C using ice or refrigerated seawater (RSW). Store in insulated holds or cold storage. The cold chain must never be broken; any temperature rise above 2°C accelerates bacterial growth. For long-term preservation, individual quick freezing (IQF) at -40°C is used. Proper stacking and labeling (date, species, weight) are important. Neglecting steps leads to spoilage, reduced market value, and food safety risks.
Text 3: Many fishermen make mistakes: leaving fish on deck for hours under the sun, not gutting, using insufficient ice, storing different species together without separation (cross-contamination), and failing to label boxes with catch date (making FIFO difficult). Proper storage: fresh fish below 4°C, frozen fish below -18°C. Training crews on hygiene can prevent up to 80% of quality losses.
Text 4: Maintaining a continuous cold chain is essential. Once fish are caught, their body temperature rises and bacteria multiply rapidly. Every hour of delay in cooling reduces shelf life by one day. On-board refrigeration and insulated holds keep fish at near 0°C. For long voyages, blast freezers and IQF freeze fish solid. Fishermen must monitor temperatures regularly and avoid opening holds unnecessarily. A broken cold chain leads to spoilage, economic loss, and even food poisoning.
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