INOVASI TUNNEL FISH DRYER BERBASIS KEARIFAN LOKAL “BAKAR BATU” SEBAGAI CADANGAN PANAS

Pither Y. Boimau (Agroteknologi, Fakultas Sains Terapan dan Perencanaan, Universitas Karyadarma Kupang)
Daniel Herison Wadu (Ilmu Pemerintahan, Fakultas Keguruan dan Humaniora, Universitas Karyadarma Kupang)
Magda Y. Laka (Perencanaan Wilayah dan Kota, Fakultas Sains Terapan Perencanaan, Universitas Karyadarma)
Alo Liliweri (Ilmu Administrasi, Fakultas Sosial dan Ilmu Politik, Universitas Nusa Cendana Kupang)

Jurnal Teknologi Perikanan dan Kelautan
Vol 12 No 1 (2021): MEI 2021

The implementation of a cheap and appropriate technology is needed for further handling process of fishermen products, in which the products can be stored for a longer time in the form of dried/smoked fish. The study objective was to implement a cabinet model fish dryer (Tunnel Fish Dryer) to improve the quality of dried fish by using andesite stone as a heat storage, which was placed on fire as a heating material. The heat was flowing into the fish heating room through the pipe using a fan. The five levels drying time frame period could produce the best quality smoked fish using a Completely Randomized Design (CRD). Each time frame had a different duration with three time repetitions, resulting in 15 experimental unit results. The drying times were as follows: A = 3 hours; B = 3.5 hours; C = 4 hours; D = 4.5 hours; and E = 5 hours. The results showed that the best drying time for dried fish was at 4.5 hours.