Optimalisasi Tekanan Vakum dan Massa Pada Proses Freeze Drying Terhadap Kadar Air Ikan

Taufik Dwi Putra; Widjanarko

doi:10.61132/mars.v3i3.824

Authors

Taufik Dwi Putra Politeknik Negeri Malang
Widjanarko Politeknik Negeri Malang

DOI:

https://doi.org/10.61132/mars.v3i3.824

Keywords:

: freeze drying, catfish, moisture content, fish mass, vacuum pressure

Abstract

Many fishery products come from fishing and cultivation, saltwater and freshwater fisheries, so a preservation process is needed to maintain the condition of the fish so that it remains good when marketed. In addition, it can increase the economic value of fish. In the Indonesian fisheries industry, various types of preservation, including freeze drying, are drying processes using vacuum pressure and cold temperatures. The freeze-drying process utilizes the phased nature of water to convert solid (frozen) forms into water vapor (gas) at a certain pressure and temperature. The vacuum pressure used ranges from -60.3 cmHg to -71.6 cmHg, and the mass of the fish ranges from 94 grams to 136 grams. The type of research is quantitative and uses experimental methods. The result is in the form of a remaining moisture content percentage of 40% in dried fish according to SNI standard No. 827300:2023. The Respone Surface Methodology (RSM) was used to process the data in this study. From the study, the best value of vacuum pressure was -66 cmHg and mass 102.5417 with a final result of 40%.

References

Adinda Saputra, D. K. N. (2010). Pengeringan kunyit menggunakan microwave dan oven. Universitas Diponegoro Semarang.

Alhanannasir, Rejo, A., Saputra, D., & Priyanto, G. (2017). Karakteristik pempek instan dengan pengolahan pengeringan oven dan freeze drying. Seminar Nasional Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI), Bandar Lampung, 191–200.

Asmi, N. (2018). Analisis kandungan asam lemak omega 3, omega 6 dan omega 9 dari ikan lele (Clarias sp) pada peningkatan nutrisi balita. Journal of Borneo Holistic Health, 1(1). https://doi.org/10.35334/borticalth.v1i1.425

Bekti Suroso, & Samsul Kamal, B. K. (2015). Pengaruh temperatur dan fraksi volume terhadap nilai perpindahan kalor konveksi fluida nano TiO₂/OLI Termo XT32 pada penukaran kalor pipa konsentrik. MEKANIKA, 79–85.

Fadholi, A. (2013). Study pengaruh suhu dan tekanan udara terhadap operasi penerbangan di Bandara H.A.S. Hananjoeddin Buluh Tumbang Belitung periode 1980–2010. Jurnal Penelitian Fisika dan Aplikasinya (JPFA), 3(1), 1–10. https://doi.org/10.26740/jpfa.v3n1.p1-10

Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7), 859–877.

Kementerian Kelautan dan Perikanan. (2022). Data kelautan dan perikanan triwulan IV tahun 2022. Pusat Data, Statistik dan Informasi, Sekretariat Jenderal Kementerian Kelautan dan Perikanan.

Mansyur, M. R., & Pandi, R. A. (2020). Kaji eksperimental performa mesin freeze drying dengan beban ikan bandeng [Skripsi, Universitas Negeri].

Pemerintah Republik Indonesia. (2018). Tentang sistem standardisasi dan. Lembaran Negara.

Prasetyo, T. F., Isdiana, A. F., & Sujadi, H. (2019). Implementasi alat pendeteksi kadar air pada bahan pangan berbasis Internet of Things. SMARTICS Journal, 5(2), 81–96. https://doi.org/10.21067/smartics.v5i2.3700

Singapurwa, N. M. A. S., Candra, I. P., & Semariyani, A. A. M. (2022). Profil protein ikan lemuru dengan pengeringan oven, pengering matahari, dan sinar matahari berbasis SDS Page. Jurnal Teknologi Hasil Pertanian, 15(2), 83–90. https://doi.org/10.20961/jthp.v15i2.53612

Swastawati, F., Syakur, A., Wijayanti, I., & Rachmawati, P. H. (2019). Teknologi pengeringan ikan modern (1st ed.). UNDIP Press. https://www.researchgate.net/publication/345125921

Wirawan, M. T. A. (2023). Uji performansi alat freeze drying: Pengaruh tekanan vakum dan temperatur pendinginan terhadap kadar air cabai. Politeknik Negeri Malang.

Yuarni, D., Kadirman, K., & Jamaluddin, P. J. P. (2018). Laju perubahan kadar air, kadar protein dan uji organoleptik ikan lele asin menggunakan alat pengering kabinet (cabinet dryer) dengan suhu terkontrol. Jurnal Pendidikan Teknologi Pertanian, 1(1), 12–20. https://doi.org/10.26858/jptp.v1i1.5139

Yulvianti, M., Ernayati, W., Tarsono, & Rachman, M. A. (2015). Pemanfaatan ampas kelapa sebagai bahan baku tepung kelapa tinggi serat dengan metode freeze drying. Jurnal Integrasi Proses, 5(2), 101–107.