NOVIANI, CECILIA (2019) THE EFFECT OF SALTING METHOD AND DRYING USING SOLAR TUNNEL DRYER AND MODIFIED SOLAR TUNNEL DRYER ON THE QUALITY OF DRIED SALTED LIZARDFISH (Saurida tumbil). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Indonesia is one of the South East Asian countries that produces the largest amount of fish annually. One of the bycatches that are most frequently caught is lizardfish (Saurida tumbil). Although the selling power of this species is relatively low, lizardfish is not favored to be directly consumed. Meanwhile, fish is a type of food that will be decayed easily due to its high nutrition content which provides a place for spoilage microorganism to overgrow. Further processing needs to be done to extend the shelf life of fish. One of them is by drying and salting the fish. In Indonesia, this process is most likely done by drying it naturally under the sun which cause higher risk of contamination. Alternative drying can be done by using Solar Tunnel Dryer (STD) and Modified Solar Tunnel Dryer (MSTD). STD uses sunlight as a heat source, yet it is not directly exposed to the open air. This makes STD very dependent to the sun’s heat. MSTD as an upgrade of STD uses LPG stoves as its heat source. Resulting the possibility to keep the the drying process going despite the cloudy weather. There are two simple salting methods, namely dry salting and wet salting. Wet salting method is more commonly used by fishermen nowadays. In the other hand, dry salting is able to increase the effectiveness of drying process since it drains more free water from fish. The purpose of this study is to determine the effect of wet and dry salting methods as well as STD and MSTD on the physicochemical and microbiological drying quality towards lizardfish. Physicohemical quality includes water content, water activity and fat content. Microbiological quality surrounds Total Plate Count (TPC) of bacteria and molds. The results of water content and microbiology of dried salted lizardfish produced are in accordance with existing standards. Evidently, the water content, water activity and TPC of bacteria from STD and dry salting is lower than MSTD and wet salting. The fat content of dried salted lizardfish from STD is also lower than MSTD though the salting method does not have any effects. The results of the mold’s TPC in all samples are negative. This study concludes that STD produces better quality of dried salted lizardfish. Thus, it may cause fat oxidation, longer drying period, and uncontrollable drying temperature. In the other side, MSTD provides faster drying period and controllable drying temperature. As for the salting methods, dry salting is proven to be more reliable rather than wet salting.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 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 00:53 |
| Last Modified: | 22 Oct 2020 04:38 |
| URI: | http://repository.unika.ac.id/id/eprint/19910 |
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