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@article{JITPI13143, author = {Selvy Perangin-angin and Retno Kurniasih and Fronthea Swastawati}, title = {KUALITAS IKAN LAYANG (Decapterus sp.) ASIN ASAP DENGAN PERBEDAAN LAMA WAKTU PENGERINGAN}, journal = {Jurnal Ilmu dan Teknologi Perikanan}, volume = {3}, number = {2}, year = {2021}, keywords = {asap cair, ikan layang asin, kualitas, lama pengeringan}, abstract = {Ikan layang asin asap merupakan produk olahan dengan proses penggaraman, perendaman dalam asap cair, dan pengeringan. Asap cair dapat meningkatkan cita rasa, aroma, dan daya awet ikan. Proses pengeringan berperan penting dalam meningkatkan kualitas dan nilai ekonomis ikan asin. Tujuan penelitian ini mengetahui pengaruh lama waktu pengeringan yang berbeda terhadap kualitas ikan layang asin asap dan menentukan lama pengeringan terbaik. Metode penelitian yang digunakan adalah experimental laboratories menggunakan Rancangan Acak Lengkap. Perlakuan pada penelitian ini adalah perbedaan lama waktu pengeringan (8, 12, dan 16 jam) dengan 3 kali ulangan. Pengujian yang dilakukan pada penelitian ini yaitu kadar air, kadar lemak, kadar protein, kadar lisin, TPC dan sensori. Lama waktu pengeringan yang berbeda pada ikan layang asin asap mempunyai pengaruh yang berbeda nyata (P<0,05) terhadap kadar air, kadar lemak, kadar protein, kadar lisin, dan sensori (kenampakan, bau, rasa dan tekstur). Hasil yang tidak berbeda nyata (P>0,05) ditunjukkan pada TPC dan sensori parameter jamur. Hasil penelitian menunjukkan bahwa semakin lama waktu pengeringan pada ikan layang asin asap akan meningkatkan nilai kadar lemak, protein, dan sensori. Pengeringan ikan layang selama 16 jam memiliki kualitas yang terbaik dinilai dari kadar air 35,11%; kadar lemak 9,08%; kadar protein 56,96%; lisin 0,75%; TPC 4,043 cfu/g dan nilai sensori 8,47 < µ < 8,73.}, issn = {2685-3701}, pages = {71--77} doi = {10.14710/jitpi.2021.13143}, url = {https://ejournal2.undip.ac.id/index.php/jitpi/article/view/13143} }
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