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Warta IHP (Warta Industri Hasil Pertanian)
Published by Politeknik AKA Bogor
ISSN : 02151243     EISSN : 26544075     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural industry technology, chemistry and essential oils, agricultural products processing machinery, food microbiology, renewable energy, chemical analysis, and food engineering.
Arjuna Subject : -
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Search results for , issue " Vol 31, No 2 (2014)" : 1 Documents clear
Mempelajari Kinerja Alat Pengasap Ikan Tipe Cabinet dan Pengaruhnya terhadap Mutu Ikan Asap Susanto, Eko
Warta Industri Hasil Pertanian Vol 31, No 2 (2014)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (30.116 KB)

Abstract

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.

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