Untitled

Abstract

Sistem Pengeringan dengan metode hybrid merupakan sistem pengeringan yang menggunakan dua atau lebih sumber energi untuk proses penguapan air. Pengering hybrid pada penelitian ini menggunakan sumber energi matahari dengan bantuan solar kolektor dan energi bahan bakar gas. Penelitian ini merupakan alternatif teknologi untuk kasus pengeringan ikan. Tujuan dari penelitian ini adalah untuk meningkatkan temperatur udara panas ruang pengering hybrid, melakukan optimalisasi waktu pengeringan dan menghitung kadar air pada ikan. Penelitian ini dilakukan di halaman Fakultas Teknik Universitas Syiah Kuala. Hasil pengukuran temperatur tertinggi ruang pengering tanpa bahan/ikan dengan menggunakan kolektor surya adalah 43 o C dengan intensitas cahaya matahari tertinggi 915 W/m 2 , setelah menggunakan metode hybrid temperatur tertinggi ruang pengering dengan kondisi ada bahan/ikan meningkat sampai 67 o C dengan intensitas cahaya matahari tertinggi 908 W/m 2. Pengeringan menggunakan energi hybrid relatif lebih singkat yaitu 8,5-13 jam sedangkan pengeringan secara tradisional membutuhkan waktu selama 3 hari dengan kondisi cuaca cerah dan intensitas cahaya matahari yang tinggi. Tingkat penguapan kadar air mencapai 30,25%-38,18 % untuk ikan karang/ikan kakap merah, dan 53,30%-57,13% untuk ikan teri.

The Impact of Drying and Salting on the Fish Resilience and Quality

“…Fishermen have long carried out the drying of such anchovies. The drying of fish with sunlight is carried out by drying the fish for ± three days if the weather is sunny and flipping the fish 4-5 times for even drying (Bau et al, 2021;Di Giorgio et al, 2022;Hatta et al, 2019). The problem or drawback is that the hygiene of dried fish is very lacking since drying is carried out in the open, it is easily infested with dust, and flies and microorganisms can develop (Cui et al, 2021;Lowerre-Barbieri et al, 2017).…”

The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin

“…Fish is one of the sources of animal protein that is widely consumed by the public, and fish is also widely available abundantly in Indonesian waters. Fish is a food that is very perishable because it contains very high water (Hatta et al, 2019;Ikhsan & Muhsin, 2018). The characteristic of fish with a neutral pH, soft texture, and very high nutritional content make fish good for the human body (Syani & Hastuti, 2021;Tenyang et al, 2020).…”

“…Sanga t fish protein is needed because it contains essential amino acids, it's biological value is high (90%), cheaper than other protein sources, and easy to digest (Ciptawati et al, 2021). In addition to protein content, fish also contains unsaturated fats, vitamins, minerals, and other binding tissues that are easily digested (Bau et al, 2021;Hatta et al, 2019). The protein content of fish is related to its fat and water content.…”

“…Salt is an important commodity in the fisheries industry. The fishery product processing industry, both traditionally and modernly, uses salt as a processing material (Hatta et al, 2019;Rahayu et al, 2018). Most of the use of salt in the fish processing industry is used in traditional processing, such as making salted fish.…”

“…Fish drying is one of the ways of fish preservation, which is done by reducing the water content of fish so that microorganisms contained in fish can be reduced (Hatta et al, 2019;Sutrisno et al, 2021). Drying fish is a very easy, cheap, and oldest preservation method.…”