THE EFFECTS OF DRYING METHOD AND SALTING METHOD ON THE CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SALTED LIZARD FISH (Saurida tumbil)

HARYANTO, ELISA (2019) THE EFFECTS OF DRYING METHOD AND SALTING METHOD ON THE CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SALTED LIZARD FISH (Saurida tumbil). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Lizard fish (Saurida tumbil) are found in tropical habitats. In the harvest season lizard fish price is very cheap. As a result many fish are being disposed by fishermen. Fish is a food that is perishable, so it needs to be preserved. One of the easy and effective preservation methods is by salting and drying. Salting and drying aims to reduce water content to reduce the value of water activity so that it can inhibits the growth of microorganisms. Traditional method of drying fish that is often used is open air sun drying. However, this method has the disadvantage of requiring a large amount of land for the drying process, requiring a long time to reach the desired moisture content, and the dried fish has the potential to be contaminated with dust or dirt in the air. An alternative drying method appeared to produce better quality of salted fish is solar portable drying. To increase the shelf life of the products, the salting process is carried out. Salting is carried out with 2 different methods, there are wet salting and dry salting. The purpose of this study was to determine the chemical and microbiological characteristics of salted lizard fish produced from open air sun drying and solar portable drying combined with dry and wet salting methods, so that the best method of making salted lizard fish can be determined. The analysis used was water content analysis, water activity analysis, fat content analysis, TPC bacteria, and TPC molds. The results showed drying method of solar portable drying is better than open air sun drying method because it produces lower water content, Aw, the total plate number of bacteria and the lower number of mold colonies and levels produce higher fat content. The dry salting method was better than the wet salting method because it produced lower water content, Aw, the lower total plate number of bacteria and higher fat content. Thus the best drying and salting method is solar portable drying combine with dry salting method.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Drying
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:44
Last Modified: 22 Nov 2019 00:44
URI: http://repository.unika.ac.id/id/eprint/19897

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