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Abstract
Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.
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References
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References
Adawyah, R. 2007. Pengolahan dan Pengawetan Ikan. PT Bumi Aksara. Jakarta.
Dinas Kelautan dan Perikanan Kota Banda Aceh. [DKP Aceh]. 2012. Penang-kapan dan Pengolahan Ikan. Banda Aceh.
Julianto. 2003. Teknik Penanganan Ikan. Penebar Swadaya, Jakarta.
Muchtadi, T.R. 1989. Teknologi Proses Pengolahan Pangan. PAU Pangan dan Gizi, IPB Bogor.
Novary, E.W. 1997. Penanganan dan Pengolahan Sayuran Segar. Penebar Swadaya. Jakarta.
Rahayu, S. dan S. Nasran. 1995. Ikan Kayu (Kasuobushi) sebagai Penyedap Masakan. Prosiding Widyakarya Nasional : Khasiat Makanan Tradi-sional. Jakarta.
Soekarto, S.T. 1985. Penilaian Organo-leptik untuk Industri Pangan dan Hasil Pertanian. Jakarta: Bhratara Karya Aksara.
Tjahjadi, C. 2011. Praktikum Bahan Pangan dan Dasar-Dasar Pengo-lahan. Universitas Padjajaran, Bandung.
Widodo, P. dan A. Hendriadi. 2004. Perban-dingan Kinerja Mesin Pengering Jagung Tipe Bak Datar Model Segiempat dan Silinder. Jurnal Enginnering Pertanian. 2 (1) : 1-10.
Winarno, F.G. 1993. Pangan Gizi, Teknologi dan Konsumen. Jakarta: Gramedia Pustaka Utama.