PENGARUH PERBEDAAN SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK IKAN ASIN SEPAT SIAM (Trichogaster pectoralis) DENGAN MENGGUNAKAN OVEN
Abstract: The researce
objective was to the effect of different drying temperatures and times on the
characteristics of fish salted Siamese gourami (Trichogaster pectoralis) using
oven. This research was conducted on October until November 2012 in the Fishery
Processing Technology Laboratory, Faculty of Agriculture and Bioproses
Laboratory, Faculty of Engineering, Sriwijaya University of Indralaya. The
research used Factorial Randomized Completely Block design with 3 difference
drying temperature and 5 difference time then 2 replicated. The treatment of temperature
(50oC, 60oC and 70oC) and time (0, 6, 12, 18 and 24 hours). Parameters observed
were moisture content, ash content, fat content, protein content, carbohydrate
content, hedonic quality test : appearance, aroma, flavor and texture. The
results showed that the difference drying temperature and drying time was
significant on moisture content, ash content, fat content, protein content,
carbohydrate content, hedonic quality test : appearance, aroma, flavor and
texture. Interaction of kinds of different drying temperatures and times had
significant effect on moisture content, ash content, protein content and
carbohydrate content. The best treatment was combination of T3t2 with oven
temperature 70°C for 12 hours with moisture content 39.05%, ash content 6.85%,
protein content 42.41 %, fat content 10.22%, carbohydrate content 1.66%,
appearance 7.8, aroma 7.08, and flavor 7.08 and texture 7.82.
Penulis: Angga Riansyah, Agus
Supriadi, Rodiana Nopianti
Kode Jurnal: jpperikanandd130172
