Pustaka Ilmiah Universitas Padjadjaran

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Pengaruh Suhu Pengeringan Terhadap Karakteristik Kimiawi Filet Lele Dumbo Asap Cair Pada Penyimpanan Suhu Ruang

Penelitian ini dilaksanakan untuk mengetahui pengaruh suhu pengeringan terhadap karakteristik kimiawi filet ikan lele dumbo asap cair pada penyimpanan suhu ruang. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan dan Laboratorium PEDCA Universitas Padjadjaran Jatinangor, mulai bulan November 2006 sampai dengan Januari 2007. Rancangan percobaan yang digunakan adalan Rancangan Acak Lengkap, terdiri dari empat perlakuan dan tiga ulangan, yaitu suhu pengeringan 60°C, 70°C, 80°C, dan 90°C. Hasil penelitian menunjukkan, bahwa penggunaan suhu pengeringan 90°C memberikan pengaruh yang baik terhadap karakterisik kimiawi filet ikan lele dumbo asap cair pada penyimpanan suhu ruang selama 9 hari yang meliputi kadar TVB 82,94 mgN%, kadar TBA 1,0666 mg malonaldehid/kg, kadar air 18,59% (b.k), dan nilai pH 5,24.

The aim of the experiment was to observe the effect of drying temperature on chemical characteristics of Clarias garlepinus fillet at room storage. The experiment was conducted at Laboratory of Fisheries Product Technology, Faculty of Fisheries and Marine Science, and at PEDCA Fisheries Product Laboratory Padjadjaran University, Jatinangor, from November 2006 to January 2007. Completely Randomized Design was used in this experiment this experiment that consist of four treatments and three replications which was drying temperature 60°C, 70°C, and 90°C. The result of experiment showed that the use of drying temperature 90°C gave the best chemical characteristic of Clarlas gariepinus fillet at room storage during 9th days, with the TVB (Total Volatile Base) value of 82.94 mgN%, TBA (Thiobarbituric Acid) value of 1.0666 mg malonaldehid/kg, water content of 18.59% (d.b) and acidity of 5.24.