OPTIMASI PROSES PENGERINGAN PADA PEMBUATAN TEPUNG IKAN PENJA TERHADAP KADAR PROTEIN, KADAR GIZI, KADAR AIR DAN RENDEMEN TEPUNG IKAN PENJA
Keywords:
Pengeringan, Penja, Optimasi, RSM, Tepung
Abstract
Penja fish is endemic to the waters of West Sulawesi. Penja fish is in great demand because it has many advantages, including being easy to obtain, cheap, tastes good, and a source of protein. However, the processing of penja fish is still traditional as result it is easily damaged and has a short shelf life. One way to improve the quality of penja fish is the drying process to produce flour of penja fish. Flour of Penja fish has many advantages, it has a long shelf life, economical, efficient and has a high protein content. However, an improper drying process can affect the nutritional content of the product therefore it is necessary to optimize drying. This study aims to improve the quality of penja fish by optimizing the drying process in the production flour of penja fish. The experimental design used in this study is the Response Surface Methodology (RSM). The factors used were temperature and time. Responses measured were protein content, calcium content, moisture and yield. The results showed that the optimum point occurred at a temperature of 60 oC and 24 hours which gave response values for protein content (62.32%), calcium content (240.54 mg/100g), moisture (4.12%), and yield (15.21%).
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Syafii, F., Hanny Wijaya, C., & Nurtama, B. 2016. Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi. AGRITECH: 36(2):128-136
Syafii, F., Wijaya, C. H., & Nurtama, B. 2015. Optimasi Proses Emulsifikasi dan Mikroenkapsulasi pada Pembuatan Bubuk Oleoresin lada (Piper nigrum). Tesis. Bogor : Institut Pertanian Bogor
Usman, M. Y. 2016. Analisis Variasi Genetik Ikan Penja Indigenous Perairan Polewali Mandar Sulawesi Barat dan Ikan Nike (Awaous sp.) Indigenous Perairan Gorontalo. Skripsi. Makassar: Fakultas Sains dan Teknologi UIN Makassar.
Adam, A., Syafii, F., & Saiful.2020. Kandungan Roti Tawar dengan Substitusi Tepung Ikan Gabus (Channa Striata).Frime Nutrition Journal. 5(2):129-133
Adawyah, R. 2017. Pengolahan dan Pengawetan Ikan. Jakarta : Penerbit Bumi aksara.
Ahmed, N., Singh, J., Chauhan, H., Gupta, P., Anjum, A., & Kour, H. 2013. Different Drying Methods: Their Applications and Recent Advances. International Journal of Food Nutrition and Safety, 4(1): 34-42 https://www.researchgate.net/publication/275650176
AOAC. 2005. Official Method of Analysis of the Association of Official Analitycal Chemists. 18th ed. Maryland: AOAC International. William Harwitz (ed). United States of America.
BSN. 2013. Standar Nasional Indonesia-SNI 2715:2013: Tepung Ikan-Bahan Baku Pakan. Badan Standarisasi Nasional.
Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á. A., & Figiel, A. 2020. Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods. 9(9):1-27 MDPI AG. https://doi.org/10.3390/foods9091261
Citra, F., Aulia, G., Indiarto, R., Asyifaa, A. F., & Achmad, S. 2021. Conventional And Advanced Food-Drying Technology: A Current Review Article. International Journal of Scientific & Technology Research, 10(1):99-107
Erni, N., Fadilah, R., & Program Studi Pendidikan Teknologi Pertanian, A. 2018. Pengaruh Suhu dan lama Pengeringn terhadap Sifat Kimia dan Organoleptik Tepung Umbi Talas (Colocasia esculenta). Jurnal Pendidikan Teknologi Pertanian. 4: 95-105 https://doi.org/10.26858/jptp.v1i1.6223
Fajriana, H., & Ma’rifatullah, F. R. 2020. Kandungan Gizi Tepung Ikan Penja pada Berbagai Metode Pengeringan. JURNAL NUTRISIA, 21(2): 61–66. https://doi.org/10.29238/jnutri.v21i2.133
Guiné, R. P. F. 2018. The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. ETP International Journal of Food Engineering 4(2): 93–100. https://doi.org/10.18178/ijfe.4.2.93-100
Kim, S. S., Han, G. S., Yoo, H. K., Kim, K. T., Byun, S. G., Jung, M. M., Kim, W. J., & Hwang, S. D. 2021. Effect of temperature fluctuation and nutritional status on starry flounder, platichthys stellatus, survival and adaptive physiological response. Journal of Marine Science and Engineering, 9(12): 1-14 https://doi.org/10.3390/jmse9121361
Kusnandar, F. 2019. Kimia pangan Komponen Makro. Jakarta : Penerbit Bumi Aksara.
Luthada-Raswiswi, R., Mukaratirwa, S., & O’brien, G. 2021. Animal protein sources as a substitute for fishmeal in aquaculture diets: A systematic review and meta-analysis. Applied Sciences (Switzerland). 11(9):2-16 MDPI AG. https://doi.org/10.3390/app11093854
Nabil Faroj, M. 2019. The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content. Media Gizi Indonesia.14(1):56–65. https://doi.org/10.204736/mgi.v14i1.56-65
Ramadhan, R., Nuryanto, N., Wijayanti, H,. S,. 2019. Kandungan Gizi dan Daya Terima Cookies Berbasis Tepung Ikan Teri (Stolephorus sp) Sebagai PMT-P untuk Balita Gizi Kurang. Journal of Nutrition College. 8(4): 264-273 https://doi.org/10.14710/jnc.v8i4.25840
Riansyah, A., Supriadi, A., & Nopianti, R. 2013. Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Karakterisasi Ikan Asin Sepat Siam (Trichogaster pectoralis) dengan Menggunakan Oven. Fisch Tech. 2: 53–68. https://doi.org/10.36706/fishtech.v2i1.1103
Silva, A. F. R., Abreu, H., Silva, A. M. S., & Cardoso, S. M. 2019. Effect of oven-drying on the recovery of valuable compounds from Ulva rigida, Gracilaria sp. and fucus vesiculosus. Marine Drugs. 17(2): 1-17 https://doi.org/10.3390/md17020090
Sobri, A., & Lestari, S. 2017. Uji Pengaruh Suhu Pengeringan pada Karakteristik Kimia dan Sensori Kaldu Bubuk Kepala Ikan Gabus (Channa striata). FishtecH-Jurnal Teknologi Hasil Perikanan. 6(2):97–106.
Strzelczak, A., Balejko, J., Szymczak, M., & Witczak, A. 2021. Effect of protein denaturation temperature on rheological properties of baltic herring (Clupea harengus membras) muscle tissue. Foods, 10(4) https://doi.org/10.3390/foods10040829
Syafii, F., Hanny Wijaya, C., & Nurtama, B. 2016. Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi. AGRITECH: 36(2):128-136
Syafii, F., Wijaya, C. H., & Nurtama, B. 2015. Optimasi Proses Emulsifikasi dan Mikroenkapsulasi pada Pembuatan Bubuk Oleoresin lada (Piper nigrum). Tesis. Bogor : Institut Pertanian Bogor
Usman, M. Y. 2016. Analisis Variasi Genetik Ikan Penja Indigenous Perairan Polewali Mandar Sulawesi Barat dan Ikan Nike (Awaous sp.) Indigenous Perairan Gorontalo. Skripsi. Makassar: Fakultas Sains dan Teknologi UIN Makassar.
Published
2022-12-03
Section
Articles
