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Kualitas Ikan Lele Dumbo (Clarias Gariepinus) Asin Kering Menggunakan Metode Dry Salting dan Wet Salting Dengan Konsentrasi NaCl Yang Berbeda

Muhtadi, zainal and Pancapalaga, wehandaka and Wachid, Mochammad (2019) Kualitas Ikan Lele Dumbo (Clarias Gariepinus) Asin Kering Menggunakan Metode Dry Salting dan Wet Salting Dengan Konsentrasi NaCl Yang Berbeda. Food Technology and Halal Science Journal, 2 (2). pp. 239-255. ISSN 2746-2730

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Abstract

The production of catfish in East Java in recent years increased significantly from 96,337.2 tons in 2014, to 113,070,4 tons in 2015. The high production impact on difficulties of farmers in some areas in marketing their crops, consequently many farmers lose money because feed stocks continue to go while the harvest difficulties sales. One way to increase market interest is by processing it into salted fish products trough salting method, there are two kinds of salting methods, including Wet salting and Dry salting. However, not all salting techniques produce a guaranteed quality product, this is due to the absence of definite dose for the amount of ingredients used, so determining the right NaCl concentration is essential to create a high quality dried salted fish product. The aim of this research is to know the effect of Salting method and different NaCl concentration on the quality of dried catfish. This research uses experimental method with Randomized Block Design (RBD) pattern factorial. Factor I: salting method consisting of Z1: Dry salting Z2: Wet salting. Factor II: NaCl concentration consisting of M1: 15%, M2: 25%, M3: 35%, M4: 45% So that there are 8 treatment variables, and each repeated 3 times so that there are 24 treatments. The parameters tested include NaCl, water, ash insoluble in acid, total plate count, protein, fat, and organoleptic (taste, appearance, aromatic, texture). The results of this study indicate that there is an interaction between the use of different types of salting methods and NaCl concentration on NaCl content, water, ash insoluble in acid, total plate count, and organoleptic taste. But there is no interaction with parameters protein, fat, organoleptic appearance, aromatic and texture. Based on the physico-chemical and organoleptic properties of dried salted catfish we found the best total treatment on Z1M4 (Dry salting: NaCl 45% concentration) with NaCl 15.44%, Water 16.67%, Ash Insoluble in Acid 0.21%, Total Plate Count 1.1 x 104, Protein 25.27%, Fat 6.06%, Organoleptic (taste) 5, Organoleptic (Appearance) 7.08, Organoleptic (Aromatic) 6.92, Organoleptic (Texture) 7.67.

Item Type: Article
Keywords: Catfish, Dry Salting, Wet Salting, Dried Salty Catfish.
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: wehandaka Dr. Ir. Wehandaka Pancapalaga, M.Kes
Date Deposited: 19 Feb 2021 01:20
Last Modified: 19 Feb 2021 01:20
URI : http://eprints.umm.ac.id/id/eprint/72498

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