Optimasi Proses Penggaraman dan Pengeringan Ikan Nike Asin Kering dengan Metode Response Surface Method

Putalan, Reinal; Ariany, Septian Palma; Kasadi, Afriani; Hidayat, Taufik

doi:10.17844/jphpi.v25i2.38398

Cited by 2 publications

(4 citation statements)

References 3 publications

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“…Foods salted and followed by drying often experience fat oxidation, especially if they have a high-fat content. The fat oxidation process will change the fish's color so that consumers will like it less (Putalan et al, 2022;Rizki et al, 2020). The high concentration of salt in salted fish processing and repeated salting will cause the salted fish to become whiter due to the presence of salt crystals (Puspitasari et al, 2021;Putalan et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

“…The fat oxidation process will change the fish's color so that consumers will like it less (Putalan et al, 2022;Rizki et al, 2020). The high concentration of salt in salted fish processing and repeated salting will cause the salted fish to become whiter due to the presence of salt crystals (Puspitasari et al, 2021;Putalan et al, 2022). The higher the salt concentration and the duration of salting, the more salt grains in salted fish.…”

Section: Discussionmentioning

confidence: 99%

“…These spores will return to the body if the water content increases. Therefore, some fish are always salted before drying, so the spores cannot grow properly (Puspitasari et al, 2021;Putalan et al, 2022). There are two types of drying techniques, namely natural and artificial drying.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Lestari

Karmelia²,

Asnita³

et al. 2022

IJNSE

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The community's processing of dried salted fish is still traditional, so the use of concentration and duration of salting differs based on the individual. The consumer acceptance or preference level for this dried salted catfish must be considered. This study aimed to analyze the effect of salt on drying fish in the sun to test the resistance and quality of fish. There were two combined treatment factors: salt concentration (15%, 25%, 35%) and salting time (5 hours, 7 hours, and 9 hours). The hedonic test was carried out using the Kruskal-Wallis method and SPSS 16 to see the texture, appearance, and aroma scores. It was continued with Duncan's further test if it was significantly different. To see the best products use the Bayes method. The results showed that the best product for processing dried salted catfish was the 15% salt concentration treatment and 7 hours of salting time, which obtained an organoleptic score of 7 with quality specifications for appearance intact, clean, slightly dull, taste quality very good, species-specific, without additional taste. , the quality of the texture is not too hard and not brittle.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Lestari

Karmelia²,

Asnita³

et al. 2022

IJNSE

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show abstract

“…Metode ini tidak higienis dan memungkinkan produk yang dikeringkan kehilangan sebagian beratnya atau rusak karna hama. Selain itu musim penghujan merupakan kendala terbesar dalam proses pengeringan ikan karena biasanya proses pengeringan ikan hanya mengandalkan dari panas sinar matahari [6].…”

Section: Pendahuluanunclassified

Rancang Bangun Alat Prototype Pengering Ikan Asin Berbasis Internet of Things Terintegrasi Aplikasi Android

Ferdyansyah

2023

JITET

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Teknologi merupakan sarana yang berguna untuk memudahkan kehidupan manusia. Teknologi kedepannya akan sangat membantu pekerjaan manusia mulai dari pekerjaan fisik maupun non fisik. Dalam proses produksi ikan asin teknologi sangat dibutuhkan guna melancarkan proses produksi dan menghemat waktu produksi menjadi seefisien mungkin.untuk membantu pelaku produksi ikan asin akan di rancang dan di bangun model pengering ikan asin berbasis IoT . Alat ini dirancang guna menjadi alternatif pelaku usaha serta meningkatkan produksi ikan asin pada saat cuaca buruk atau saat musim penghujan. Penelitian ini menjelaskan penerapan dari teknologi Internet of Things (IoT) pada proses pengeringan ikan asin dalam melakukan kontrol dan monitoring yang meliputi data suhu dan kelembaban udara dari sensor DHT 22 dan data berat ikan yang didapatkan dari sensor Loadcell. Dan untuk proses pengeringan alat ini menggunakan elemen pemanas dan blower yang suhunya akan dikontrol oleh relay melalui mikrokontroller nodeMCU melalui sensor suhu. Semua perintah pada komponen diatur melalui program Arduino IDE. Pengujian fungsional sistem berjalan dengan baik yang ditunjukkan dengan keberhasilan kontrol dan pengiriman data dari masing-masing sensor yang terpasang pada alat ke halaman Blynk IoT. Dalam sekali proses pengeringan alat ini mampu mengeringkan ikan dengan jangka waktu 10 jam dari awal proses hingga ikan menjadi kering dengan daya listrik yang digunakan sebesar 304,4 watt.

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Optimasi Proses Penggaraman dan Pengeringan Ikan Nike Asin Kering dengan Metode Response Surface Method

Cited by 2 publications

References 3 publications

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)

Rancang Bangun Alat Prototype Pengering Ikan Asin Berbasis Internet of Things Terintegrasi Aplikasi Android

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