Pengaruh suhu dan waktu penggorengan hampa terhadap mutu keripik ikan lemuru (Sardinella longiceps)

Abstract

Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait. So we need to find a lemuru fish processing become a product that has a higher selling price, like lemuru fish chips. One of suitable processing technology is vacuum frying. The purpose of this research are to assess the influence of temperature and time of vacuum frying to quality of lemuru fish chips, determine the best temperature and frying time to produce lemuru fish chips, and determine the business feasibility of lemuru fish chips. Lemuru fish were fried with temperature of 80, 90, and 100oC and frying time of 30,45, 60 minutes. Physicochemical analysis is done to know the quality of lemuru fish chips as a result of different combination of temperature and time frying include yield, water content, fat content, colour, and hardness. The organoleptic test is done to know the acceptance level of lemuru fish chips by panelists. The result showed that the temperature and frying time significantly influenced to the quality characteristic of fish lemuru chips. The best temperature and time of frying to produce lemuru fish chips is 90oC for 45 minutes. The lemuru fish chips business is eligible to run if production capacity is 6 kg or more.