Article Per Year (5 Year)
p-Index From 2021 - 2026
1.325
P-Index
This Author published in this journals
All Journal Jurnal Teknik Kimia Jurnal Redoks RANDANG TANA - Jurnal Pengabdian Masyarakat Indobiosains Jurnal PkM (Pengabdian kepada Masyarakat)
Safentry, Aan
Universitas PGRI Palembang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Desain Dan Pembuatan Inovatif Peralatan Pengasapan Ikan (Salai) Ramah Lingkungan Untuk Mendapatkan Suhu Dan Waktu Yang Optimal Safentry, Aan; Rochyani, Neny; Nurlela, Nurlela; Wahyudi, Agus
Indobiosains 2025: Volume 7 Nomor 2 Agustus 2025
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v7i2.19683

Abstract

This study aims to design and make an environmentally friendly fish smoking tool and contribute to the improvement of fish smoking practices and the utilization of coconut shell waste with a focus on determining the optimal temperature and time for smoking catfish using coconut shell waste as fuel and smoking tools using drum smoker type. The research method includes experiments (experiments) to reduce the mass of samples with time variations (4 hours, 5 hours, 6 hours), temperature variations (90 ° C, 100 ° C, 110 ° C) and organoleptic tests (appearance, taste, texture, and odor). From the results of the study, it was obtained that the optimal temperature and time for smoking salai patin fish had been carried out 3 times the experiment of smoking patin fish with temperatures of 90 ° C, 100 ° C, and 110 ° C respectively with variable times of 4, 5, and 6 hours, the ideal temperature was obtained for the process of smoking salai patin fish using this tool at a temperature of 100 ° C within 5 hours this was analyzed in terms of the appearance of color, taste, texture and smell of salai patin fish.
Co-Authors Ade Ifandi Agus Wahyudi Bakrie, Muhammad Een Tonadi Fahron Habib Fatimura, Muhrinsyah Husnah Husnah Husnah, Husnah Lelawati Lelawati , Lelawati Lelawati Neny Rochyani Nurlela Nurlela Reno Firiyanti Rully Masriatini Tegar Arazaq Wahyudi, Agus