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Abstract
Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.
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References
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References
Adawyah, R. 2007. Pengolahan Dan Pengawetan Ikan. Jakarta. Bumi Aksara.
Badan Standardisasi Nasional. 2009. Syarat Mutu Ikan Asin Kering SNI 2721-1:2009
Badan Standardisasi Nasional. 1994. Metode Pengujian Mikrobiologi. Penentuan Angka Lempeng Total SNI 01-2339-1991.
Karim, A. 2009. Perancangan Pengendali Suhu Udara Pada Mesin Pengering Ikan Berbasis Mikrokontroler AT89S52. Tugas Akhir. Jurusan Teknik Elektro. Program Studi D3 Teknik Elektronika. Fakultas Teknik Universitas Negeri Malang.
Lahming. 2012. Rancang Bangun Alat Pengering Biji-Bijian Hasil Pertanian Tipe Kontinyu Bahan Bakar Biomassa Ramah Lingkungan. Jurusan Teknik Mesin Universitas Negeri Makassar. Teknologi 16(1):
Murti, M. R. 2010. Performansi Pengering Ikan Aliran Alami memanfaatkan Energi Kombinasi Kolektor Surya dan Tungku Biomassa. Jurnal Ilmiah Teknik Mesin Cakram 4(2): 93-98
Nurrochyani. 1994. Dasar-Dasar Teknologi Ikan, Bahan Mata Kuliah Mahasiswa Akademi Perikanan Yogyakarta : Yogyakarta.
Pinem, M. D. 2004. Rancang Bangun Alat Pengering Ikan Teri Kapasitas 12 Kg/Jam. Jurnal Simetrika 3(3): 249-253.
Sedjati, S. 2006. Pengaruh Konsentrasi Khitosan Terhadap Mutu Ikan Teri (Stolephorus Heterolobus) Asin Kering Selama Penyimpanan Suhu Kamar. Jurnal Penelitian Pasca Sarjana.Universitas Diponegoro : Semarang.
Susianawati, R., L., Sya’rani, dan T Winarniagustini. 2007. Kajian Penerapan GMP dan SSOP Pada Produk Ikan Asin Kering dalam Upaya Peningkatan Keamanan Pangan di Kabupaten Kendal. Jurnal Penelitian. Jurnal Pasir Laut, 2(2): -53