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All Journal Jurnal TAMBORA Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Annales Bogorienses
Isworo, Rhestu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering

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Journal : Jurnal TAMBORA

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KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING Isworo, Rhestu; Nuraisyah, Anni
Jurnal TAMBORA Vol. 5 No. 1 (2021): EDISI 12
Publisher : Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jt.v5i1.996

Abstract

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).
Co-Authors Afgani, Chairul Anam Apon Zaenal Mustopa DWI SUSILANINGSIH Komarudin, Nurul Amri Mala Nurilmala Mikhratunnisa, Mikhratunnisa Nuraisyah, Anni Sofyan Hadi