KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

Jurnal Tambora

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Title KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING
 
Creator Isworo, Rhestu
Nuraisyah, Anni
 
Subject ikan bage, oven pengering, suhu, fisikokimia
 
Description Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).
Produksi ikan lemuru di Sumbawa mengalami kenaikan dan salah satu produk olahannyayang terkenal adalah ikan bage. Ikan bage ini diolah dengan proses penggaraman danpengasaman, kemudian dikeringkan dan digoreng. Permintaan masyarakat Sumbawayang ingin membawa oleh-oleh khas ikan bage ini keluar daerah sudah banyak. Olehkarena itu dalam penelitian ini dilakukan proses pengeringan terkontrol menggunakanoven, dan diharapkan menjadi solusi untuk memperbaiki mutu ikan bage secarafisikokimia dan mikrobiologis. Hasil penelitian menunjukkan ikan lemuru segar memilikirata-rata kadar air sebesar 86%, kadar protein 19,8%, kadar lemak 6,1%. Kandungan airikan bage tertinggi terdapat pada perlakuan dengan suhu 50°C selama 2 jam (56,33%)sedangkan kadar air terendah terdapat pada pengeringan 4 jam dengan suhu 60°C(28,41%). Nilai uji TPC tertinggi didapatkan pada ikan bage pengeringan suhu 50oCselama 2 jam yaitu sebesar 21000 CFU/gr (2,1 x 104 CFU/gr).
 
Publisher Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa
 
Date 2021-02-21
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.uts.ac.id/index.php/Tambora/article/view/996
10.36761/jt.v5i1.996
 
Source Jurnal TAMBORA; Vol. 5 No. 1 (2021): EDISI 12; 34-39
2621-542X
2527-970X
10.36761/jt.v5i1
 
Language eng
 
Relation http://jurnal.uts.ac.id/index.php/Tambora/article/view/996/640
 
Rights Copyright (c) 2021 Rhestu Isworo, Anni Nuraisyah
https://creativecommons.org/licenses/by/4.0
 

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