Penentuan Laju Pengeringan Pengasapan Dingin Ikan Asap Premium Berbahan Baku Ikan Lele (Clarias. sp)

Abstract

Jenis ikan asap di Indonesia yang beragam menghasilkan berbagai macam ikan asap dengan ciri khas masing-masing pada setiap daerahnya. Kandungan Polycylic Aromatic Hydrocarbon (PAH) yang cenderung tinggi dan proses pengasapan tidak terkontrol dapat menyebabkan rendahnya kualitas ikan asap yang dihasilkan. Penelitian ini bertujuan menentukan efektivitas laju pengeringan ikan asap dengan tetap mempertahankan mutu dan nilai gizi ikan. Perlakuan berupa perbedaan rentang suhu pengasapan yaitu L01:(50-55°C), L02:(45-50°C), dan L03:(40-45°C). Pengujian sensori dilakukan untuk mengetahui tekstur yang lebih disukai. Lama waktu pengasapan ikan lele untuk mencapai kadar air berkisar 50% dibutuhkan 24 jam pada L01, sementara L02 dan L03 membutuhkan waktu 60 jam. Model matematika yang terpilih adalah model Henderson-Pabis. Nilai proksimat ikan lele asap pada L01 memiliki kadar protein yang lebih tinggi dan kadar lemak yang lebih rendah dari perlakuan lainnya yaitu sebesar 26,70% dan 14,47%. Nilai tertinggi diperoleh pada lama waktu pengasapan 60 jam.

The various types of smoked fish in Indonesia produce various kinds of smoked fish with their respective characteristics in each region. The content of Polycylic Aromatic Hydrocarbon (PAH) which tends to be high and the smoking process which is not controlled can cause the low quality of the smoked fish produced. This study aimed to determined the level of effective drying of smoked fish with maintained the quality and nutritional value of fish. The treatments were in the form of different smoking temperature ranges, namely L01: (50-55 °C), L02: (45-50 °C), and L03: (40-45 °C). A sensory scoring test was conducted to determine the preferred texture. The length of time for smoking the catfish to reach a moisture content of about 50% took 24 hours in L01. L02 and L03 took 60 hours. The mathematical model chosen is the Henderson-Pabis model. The proximate value of smoked catfish in L01 had lower protein and fat content than other treatments, which were 26.70% and 14.47%. The highest value was obtained at 60 hours of smoking.