KARAKTERISTIK IKAN ASIN KAMBING-KAMBING (Canthidermis maculata) DENGAN PENGGARAMAN KERING

Abstract

Ikan kambing-kambing (Canthidermis maculata) merupakan ikan demersal yang potensial. Salah satu<br />produk olahan dari ikan kambing-kambing adalah ikan asin. Tujuan dari penelitian ini adalah menentukan<br />pengaruh konsentrasi garam dan lama penggaraman terhadap karakteristik ikan asin yang dihasilkan.<br />Penelitian dilakukan dalam dua tahap, tahap pertama adalah preparasi bahan baku tahap kedua pembuatan<br />ikan asin menggunakan metode penggaraman kering dengan konsentrasi garam 5%, 10% dan 15% dengan<br />lama penggaraman 12 jam dan 24 jam. Analisis data pada pruduk ikan asin kering menggunakan rancangan<br />acak lengkap faktorial (RALF) dengan dua kali ulangan Ikan kambing-kambing yang digunakan sebagai<br />bahan baku dengan nilai organoleptik 7-9. Komposisi kimia dan total mikroba ikan kambing-kambing<br />dengan kadar air yaitu 77,00±0,32% abu 0,96±0,01% lemak 0,59±0,11% protein 20,58±0,16% karbohidrat<br />0,89±0,05% pH 6,46±0,03%, dan total mikroba 6,13x103. Konsentrasi garam dan lama penggaraman<br />berpangaruh nyata terhadap karakteristik ikan asin yang meliputi kadar garam, kadar air dan total mikroba,<br />konsentrasi garam 15% dengan lama penggaraman 24 jam merupakan perlakuan pruduk ikan asin terbaik.<br /><br />

The Impact of Using Salt on Drying Rate of Fish

“…Fish will last longer than fish that do not use salt (Patang & Yunarti, 2014). The results of this study are following previous studies which showed that salt concentration and salting time had a significant effect on the characteristics of salted fish, which included salt content, water content and total microbes, a salt concentration of 15% with a salting time of 24 hours was the best treatment for salted fish products (Akbardiansyah, Desniar, & Uju, 2018). The addition of salt with different concentrations in the drying process of fish affects the water content, protein, amino acids, and fish TPC (Bahmid et al, 2019;Puspitasari et al, 2021).…”

The Effect of Fish Thickness on Dryness Level and Time for Drying Fish

“…The longer the drying time for salted fish products, the lower the water content value of the product. So it takes a higher temperature so that the drying airflow is faster and the drying process takes place (Akbardiansyah et al, 2018). The implication of this research, it is hoped that anglers who want to increase the production of fishery products by preserving one of them with the fish drying method to produce good, quality, and competitive salted fish in the market, to pay attention to factors such as the thickness of fish meat, temperature and drying time to obtain good results.…”

“…So the results of drying fish that have been done are different. Fish drying is one of the easiest, cheapest, and oldest preservation methods (Akbardiansyah, Desniar, & Uju, 2018;Yuwana et al, 2019). Drying aims to reduce the water content in the fish.…”

Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

“…This proves that boiled crab has a good acceptance by consumers and the rate of quality deterioration tends to be slow. According to Junianto [10], organoleptic or sensory values are influenced by the freshness and quality of fish. During the quality deterioration process, there will be a process of changing chemical and physical composition that has an impact on the organoleptic value, which starts after the fish dies with prerigor, rigor mortis, and post-rigor stages.…”