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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL PERIKANAN TROPIS
Abdurrachman Baksir
Fakultas Perikanan dan Kelautan, Universitas Khairun, Ternate
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Fish Processing Using Geothermal Sources in Village Idamdehe West Halmahera District North Maluku Province Abdurrachman Baksir; Kadri Daud; Eko Setyabudi Wibowo; Nebuchadnezzar Akbar; Irfan Haji
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (662.863 KB) | DOI: 10.17844/jphpi.v21i3.24731

Abstract

Idamdehe village has geothermal potential that can be used for fish processing. However, until now the use of this potential has not been carried out optimally. Geothermal in this area is only used as a touristattraction for local people to visit. However, utilization for fisheries processing has not been carried out. This research aimed to observe the use of geothermal in fisheries processing. The research method was carried out with different treatments, including traditional and conventional methods. Fish samples used for processing were yellowstrip scad fish (Selaroides leptolepis). The results of the study showed the value of geothermal vapor temperature increased along with the increase of the depth of excavation, namely in 20 cm with a temperature value of 90oC, a depth of 30 cm with a temperature of 100oC. The process of fish processing using geothermal steam only took 30 minutes with a temperature of 100oC, while the conventional method using geothermal steam took 1 hour with a temperature of 100oC.
PENGOLAHAN IKAN DI DAERAH ALIRAN SUMBER AIR PANAS BUMI DI DESA PAYO KABUPATEN HALMAHERA BARAT PROVINSI MALUKU UTARA Abdurrachman Baksir; Nebuchadnezzar Akbar; M. Yunus Hi Abbas; Iswandi Wahab
JURNAL PERIKANAN TROPIS Vol 7, No 1 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i1.1935

Abstract

Potential geothermal water is located on the coast of West Halmahera Regency. The geothermal potential is utilized by the community as a medium of traditional medicine and local tourism. Utilization of hot water sources as a fish processing media has not been done. The purpose of this study was to determine fish processing using a modified oven in geothermal water flow. The research material is anchovy (Stolephorus indicus) measuring 10 cm. Fish drying equipment is made closed (airtight) as a whole. The process of fish maturation is done by laying the fish on the base located in the oven. The results showed that the fish cooked at room temperature 2 hours at room temperature 21 oC with geothermal water flow temperature 49oC-51 oC.
Co-Authors Eko Setyabudi Wibowo Irfan Haji Iswandi Wahab Muhammad Yunus Hi Abbas Nebuchadnezzar Akbar