PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

Abstract

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

Quality Evaluation of Frigate Mackarel Fish Pindang and Flying Fish Pindang from Fish Processing Centers in Kusamba Village, Klungkung Regency, Bali

“…This small to medium-sized fish is quite an important consumption fish, marketed fresh or processed as boiled fish, salted fish, and others. The results of the study [4] show that the proximate value of dried flying catfish is a moisture content of 25.58%; 20.39%, and 17.80%; ash content 9.64%, 9.69% and 7.71%., fat content 8.08%, 11.40%, and 15.16%, and protein content 53.73%, 58.10%, and 59.11%. The proximate test value of pindang fish for carbohydrate content was 0.99%, protein content was 27.00%, fat content was 3.80%, mineral content was 2.26%, water content was 64.45% and ash content was 1.50%.…”