Mempelajari Kinerja Alat Pengasap Ikan Tipe Cabinet dan Pengaruhnya terhadap Mutu Ikan Asap - Susanto, Eko (Balai Besar Industri Agro, 2014)
ABSTRAK: Cara pengolahan ikan asap di industri kecil menengah sangat sederhana yaknidengan cara pengasapan langsung tanpa alat pengasapan dengan hasil ikan asap yang tidakmemenuhi persyaratan dan daya simpannya rendah. Penelitian pengasapan ini dilakukanuntuk identifikasi kinerja karakteristik alat pengering dan melihat pengaruh kondisipengasapan dan pengemasan terhadap daya simpan ikan asap semi basah. Penelitian inibertujuan untuk memperbaiki masa simpan ikan asap semi basah dimana kadar airmaksimum adalah 60%. Pengasapan dilakukan menggunakan tempurung kelapa dan arangtempurung kelapa. Suhu alat pengasap dapat mencapai suhu 1050C tergantung dari jumlahbahan bakar dan yang dipakai. Suhu dan waktu pengasapan sangat berpengaruh terhadaplaju penguapan air dalam ikan asap. Pengasapan pada suhu 800C membutuhkan waktuminimal 4 jam untuk mencapai kadar air < 60% dari bahan baku ikan yang berkadar air70,74% menghasilkan ikan asap yang lebih tahan lama. Waktu pengasapan sampai 8 jam.Kata kunci: pengasapan panas, alat pengasap tipe kabinet, karakteristik, ikan asap, mutu, kinerjaABSTRACT: Processing of smoked fish in the small scale industry is very simple by usingdirect smoke and fire. The product is dirty and having short shelf life.This research wasconducted to find the effect of smoking condition and packaging to the shelf life of semidrying smoked fish and identify the dryer characteristic and its performance. Smoked fishproducts were varied in term of dryness from semi dry until extremely dry which could beidentified by their moisture content. Semi dry smoked fish has moisture content nearly60%.The research aimed to improve the shelf live of semi dried smoked fish. Smoking wasdone by using coconut shell and charcoal of coconut shell. The smoke dryer temperaturecould reach 1050C. The temperature was very significant to the drying rate. Increasingtemperature and duration of drying increased drying rate. It was shown by decreasingmoisture contentin the smoked fish. Thesmoking process of fish at 800C needed 4 hourstoreach 60% moisture content from 70.74% moisture content in raw fish material. Processingup to 8 hours could produce smoked fish with longer shelf life.