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DOI

Optimasi Proses Penggorengan Hampa dan Penyimpanan Keripik Ikan Pepetek (Leiognathus sp.)

01 Jan 2012-Vol. 26, Iss: 1, pp 21827
TL;DR: In this paper, a study was conducted to determine frying temperature and process time and to determine packaging material and shelf life of processed fish in order to improve the economic value of Pepetek (Leiognathus sp.) fish.
Abstract: Abtract Vacuum frying technology can be used as an alternative to improve the economic value of Pepetek (Leiognathus sp.) fish. The objectives of this study were to determine frying temperature and process time and to determine packaging material and shelf life of processed fish. Pepeteks were fried in temperature 80, 90, and 100 oC and process time 30, 45, and 60 minutes. Product quality of each treatments were analyzed including water content, fat content, hardness, and color. Organoleptic tests were carried out based on hedonic scale. The result showed that the temperature and exposure time significantly influenced the characteristic of the products. The best quality of pepetek chips was obtained at frying temperature 90oC for 45 minutes. Aluminium foil maintained the shelf life of pepetek chips better than Polypropilene. Keywords: vacuum frying, pepetek chips, shelf lifeAbtrak Teknologi penggorengan hampa dapat dipergunakan sebagai salah satu alternatif untuk meningkatkan nilai ekonomis dari ikan Pepetek (Leiognathus sp.). Tujuan dari penelitian ini adalah menentukan suhu dan waktu proses penggorengan serta menentukan jenis kemasan dan umur simpannya. Ikan pepetek digoreng pada suhu 80, 90, dan 100 oC dengan waktu 30, 45, dan 60 menit. Analisa kualitas produk pada tiap perlakuan meliputi kadar air, kadar lemak, kekerasan, dan warna. Uji organoleptik dilakukan berdasarkan skala hedonik. Hasil penelitian menunjukkan suhu dan waktu penggorengan berpengaruh nyata terhadap karakteristik produk. Kualitas keripik pepetek terbaik diperoleh pada suhu 90 oC dengan waktu 45 menit. Aluminium foil mampu mempertahankan umur simpan keripik pepetek lebih baik dibandingkan Polipropilen. Kata kunci: penggorengan hampa, pepetek, umur simpanDiterima: 23 September 2011; Disetujui: 26 Januari 2012

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Citations
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Journal ArticleDOI
18 Jul 2019
TL;DR: In this paper, the authors developed a model for increasing the competitiveness of SMFIs based on disruptive innovation and identifying constraints faced by SMFs if the model is implemented, which is composed of six subsystems, namely input, production process, post production, marketing, and supporting institutions.
Abstract: Small and Medium Food Industries (SMFIs) play an important role in the national economy but its competitiveness is low due to the limited innovation applied by business managers. Current innovation research is partial and excludes disruptive innovation and sustainable competitiveness. This research fills the gap by developing a model for increasing the competitiveness of SMFIs based on disruptive innovation and identifying constraints faced by SMFIs if the model is implemented. Data was collected through Focus Group Discussions and surveys using questionnaires. With a model framework approach, the model is composed of six subsystems, namely input, production process, post production, marketing, and supporting institutions. The potential for disruptive innovation lies in the quality of functional food products and low production costs because resources are available locally. However, the potential for disruptive innovation has not been utilized optimally by SMFI due to various obstacles. The role of government is very important to optimize the competitiveness potential of SMFI.

2 citations

Journal ArticleDOI
03 Dec 2018
TL;DR: In this paper, the authors studied the seed deterioration patterns of four bambara groundnut landraces stored in packages with different permeability in an open storage system for up to 6 months.
Abstract: Bambara groundnut (Vigna subterranea (L.) Verdc) is a potential commodity to be developed in Indonesia, however, the production is done only once a year, therefore, it needs proper seed storage. The aim of this research was to study seed deterioration patterns of four bambara groundnut landraces stored in packages with different permeability in an open storage system for up to 6 months. This experiment was conducted from November 2015 to July 2016 at Seed Technology Laboratory, Department of Agronomy and Horticulture, IPB. Stages of experiment as follow: calculation of packaging permeability, seed storage, preparation and fitting data to regression equation.The packaging used in the study is aluminum foil, pp plastic and plastic sacks which have measured its permeability. The result showed that the seed deterioration of four bambara groundnut landraces in three packaging permeability has common sigmoidpattern with equation model: y = a / {1 + exp ((x + b) / c)}. The seed deterioration pattern based on SG and EC variables with the faster rate of decline occurred in Sumedang landrace packed in plastic sack (permeability = 1.4681 g/day m2 mm/Hg), thus having a shorter storability. The slower rate of decline occurred in Gresik landrace packed in aluminum foil (permeability = 0.098 g/day m2 mm/Hg), this means that it has a longer storability.

1 citations

Journal ArticleDOI
TL;DR: In this article , a service activity for entrepreneurship training activities and development of turmeric fish chip processing technology is presented, where training and mentoring methods regarding production and management aspects are used to provide knowledge to partners.
Abstract: ABSTRAKUD. Farah merupakan usaha dagang yang bergerak dalam bidang pembuatan keripik ikan laut segar “Ikan Kunir” yang didirikan pada tahun 1999. Berdasarkan situasi diatas, dapat dirumuskan beberapa permasalahan yaitu sebagai berikut a) Pembuatan keripik ikan kunir masih menggunakan sistem penggorengan tradisional; b) Belum adanya diversifikasi produk olahan keripik ikan kunir; c) Kemasan yang digunakan mitra untuk membungkus produk kurang menarik; d) Penjualan keripik ikan kunir ini masih terbatas cara yang konvensional juga; e) Belum adanya sistem pembukuan sederhana terkait dengan sistem manajemen dan administrasi. Berdasarkan hal tersebut, diperlukan kegiatan pelatihan kewirausahaan dan pengembangan teknologi pengolahan keripik ikan kunir dengan tujuan memberikan ilmu pengetahuan kepada mitra. Kegiatan pengabdian ini menggunakan metode pelatihan dan pendampingan mengenai aspek produksi dan aspek manajemen. Aspek produksi yaitu pelatihan mengenai pengoperasian mesin vacuum frying. Sedangkan aspek manajemen yaitu pelatihan tentang sistem manajemen keuangan. Kegiatan Pengabdian yang dilakukan pada bulan Februari 2022 mendapatkan hasil yang sangat positif. Hal ini dikarenakan setelah diadakan pelatihan, mitra menerapkan proses penggorengan keripik ikan kunir menggunakan mesin vacuum frying dan tidak lagi menggunakan dapur “Tomang” tradisional. Kemudian mitra juga mengubah kemasan menjadi terlihat lebih menarik dan selain itu juga adanya sistem manajemen pembukuan keungan untuk memudahkan kegiatan administrasi. Kata kunci: keripik ikan kunir; vacuum frying; ekonomi kreatif ABSTRACTUD. Farah is a trading company engaged in the manufacture of fresh sea fish chips "Ikan Kunir" which was founded in 1999. Based on the above situation, several problems can be formulated, namely as follows a) The manufacture of turmeric fish chips still uses the traditional frying system; b) There is no diversification of processed products of turmeric fish chips; c) The packaging used by partners to wrap the product is less attractive; d) The sale of turmeric fish chips is still limited by conventional methods; e) There is no simple bookkeeping system related to management and administration systems. Based on this, entrepreneurship training activities and development of turmeric fish chip processing technology are needed with the aim of providing knowledge to partners. This service activity uses training and mentoring methods regarding production and management aspects. The production aspect is training on the operation of the vacuum frying machine. While the management aspect is training on financial management systems. The Service Activities carried out in February 2022 got very positive results. This is because after the training, partners apply the process of frying turmeric fish chips using a vacuum frying machine and no longer use the traditional "Tomang" kitchen. Then partners also change the packaging to make it look more attractive and besides that there is also a financial accounting management system to facilitate administrative activities. Keywords: turmeric fish chips; vacuum frying; creative economy
References
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Journal ArticleDOI
TL;DR: In this paper, the effect of oil temperature and vacuum pressure on the drying rate and oil absorption of potato chips and on the product quality attributes such as shrinkage, color, and texture was investigated.

387 citations

01 Jan 2012
TL;DR: In this paper, the authors discuss the effect of gender stereotypes on the performance of Minyak and Lemak, and propose a new set of rules for gender parity in MinyAK-Lemak pairings.
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TL;DR: In this paper, the authors compared atmospheric and vacuum deep-fat frying of apple slices in terms of oil uptake, moisture loss and color development, and some apple slices were pre-dried before vacuum frying to determine the overall effect.

189 citations

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TL;DR: In this article, the effects of oils and frying temperatures on fat content and texture of potato crisps were determined by gas chromatography, and the results showed that the amount of fat absorbed by the crisps, as well as their texture, depended on the kind of oil used for frying.

128 citations

Journal ArticleDOI
TL;DR: In this article, two models based on the Fick's law were used to describe water loss: (i) with a constant effective diffusive coefficient; and (ii) with variable effective diffusivity coefficient.
Abstract: The objective of this research was to determine the kinetics of water loss and oil uptake during frying of pre-treated potato slices under vacuum and atmospheric pressure. Potato slices (diameter: 30 mm; width: 3 mm) were pre-treated in the following ways: (i) raw potato slices “control”; (ii) control slices were blanched in hot water at 85 °C for 3.5 min; (iii) blanched slices were dried in hot air until reaching a moisture content of ∼0.6 g water/g dry basis. The slices were fried under vacuum (5.37 kPa, absolute pressure, at 120, 130 and 140 °C) and atmospheric conditions (at 180 °C). Two models based on the Fick's law were used to describe water loss: (i) with a constant effective diffusive coefficient; and (ii) with a variable effective diffusive coefficient. Oil uptake data were fitted to an empirical model, with a linear behavior for short times whereas the model was time independent for long times. The variable diffusivity model better fitted experimental water loss, giving values of effective diffusivity between 4.73 × 10−9 and 1.80 × 10−8 m2/s. The proposed model for the study of the kinetics of oil uptake fitted the experimental data properly. Control and blanched vacuum fried potato chips increased their final oil contents to 57.1% and 75.4% respectively, when compared with those fried at atmospheric pressure. However, the oil absorption of dried vacuum fried potato chips diminished by ∼30%.

122 citations