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Optimasi Proses Penggaraman dan Pengeringan Ikan Nike Asin Kering dengan Metode Response Surface Method: Study of the Influence of Salt Concentration and Drying Time on Characteristics of Dried Salted Largesnout Goby (Awaous melanocephalus)

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 25 No. 2 (2022) · hlm. 345–351

DOI
10.17844/jphpi.v25i2.38398
ISSN
2354-886X, 2303-2111
Terbit
2022-08-26
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
ind

Abstrak

Bahasa Indonesia

Ikan nike (Awaous melanocephalus) merupakan jenis ikan endemik dan potensial yang tersebar di daerah Sulawesi. Salah satu produk olahan dari ikan tersebut adalah ikan asin kering. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi garam dan lama penggaraman terhadap karakteristik Ikan nike (Awaous melanocephalus) asin kering yang dihasilkan. Melalui pengujian organoleptik mutu hedonik yang meliputi kenampakan, bau, rasa tekstur dan kadar protein. Pembuatan ikan asin menggunakan metode penggaraman kering dengan konsentrasi garam 5%, dan 10% dengan lama pengeringan 5, 6 dan 7 jam. Hasil pengujian dianalisis sensori dengan menggunakan metode Kruskal Wallis. Kadar protein dianalisis menggunakan rancangan acak lengkap faktorial (RALF) dengan tiga kali ulangan, serta optimasi proses pengolahan ikan asin kering terhadap kandungan protein menggunakan Response Surface Method (RSM). Konsentrasi garam dan lama pengeringan berpangaruh nyata terhadap karakteristik protein ikan asin. Ikan nike asin kering memiliki nilai organoleptik 7-9. Komposisi kimia protein ikan nike protein tertinggi 25,28%. Optimasi proses penggaraman dan pengeringan terhadap kandungan protein menggunakan Response Surface Method di peroleh pada konsentrasi garam 10% dan lama waktu pengeringan 7 jam.

Inggris

Largesnout goby (Awaous melanocephalus) is an endemic and potential fish species that is spread in Sulawesi. One of the processed fish products is dried salted fish. This study aims to determine the effect of salt concentration and duration of salting on the characteristics of dry salted Nike fish (Awaous melanocephalus). Through organoleptic testing of hedonic quality which includes appearance, smell, taste, texture and protein content. Making salted fish using dry salting method with a salt concentration of 5%, and 10% with a drying time of 5, 6 and 7 hours. The test results were analyzed sensory using the Kruskal Wallis method. Protein content was analyzed using a factorial completely randomized design with three replications, as well as optimization of the processing of dried salted fish on protein content using the Response Surface Method (RSM). Salt concentration and drying time had a significant effect on the protein characteristics of salted fish. Dry salted nike fish has an organoleptic value of 7-9. The chemical composition of the highest protein Nike fish protein is 25.28%. Optimization of the salting and drying process on protein content using the Response Surface Method was obtained at a salt concentration of 10% and a drying time of 7 hours.

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  • National Research and Innovation Agency
  • IPB University
  • State University of Gorontalo
  • Universitas Borneo Tarakan
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Andi Desiah PradiliaState University of Gorontalo1
Triatmi Agustina LandjoiState University of Gorontalo1
Mawar HasyimState University of Gorontalo1
Tati NurhayatiIPB University1
Ekowati ChasanahAfiliasi tidak diketahui1
Ekowati ChasanahNational Research and Innovation Agency1
‪Tati NurhayatiIPB University1
Rizal SyariefIPB University1
Ruddy SuwandiIPB University1
Qolby Nuuran SholehIPB University1
Asniar AsniarUniversitas Borneo Tarakan1
Putri Wening RatriniaIPB University1
Novi LuthfiyanaUniversitas Borneo Tarakan1
Rukisah RukisahUniversitas Borneo Tarakan1
Pradeka Brilyan PurwandokoNational Research and Innovation Agency1
Christina LitaayAfiliasi tidak diketahui1
Taufik HidayatNational Research and Innovation Agency1
Ashri IndriatiAfiliasi tidak diketahui1
Fithria NoviantiAfiliasi tidak diketahui1
Laela NurainiAfiliasi tidak diketahui1
Nurhaidar RahmanAfiliasi tidak diketahui1
Raden Cecep Erwan AndriansyahAfiliasi tidak diketahui1
Nurhamidar RahmanAfiliasi tidak diketahui1
Christina LitaayNational Research and Innovation Agency1
Ashri IndriatiNational Research and Innovation Agency1
Fithria NoviantiNational Research and Innovation Agency1
Laela NURAININational Research and Innovation Agency1
Nurhaidar RahmanNational Research and Innovation Agency1
R C E AndriansyahNational Research and Innovation Agency1
Nurhamidar RahmanNational Research and Innovation Agency1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="id">Optimasi Proses Penggaraman dan Pengeringan Ikan Nike Asin Kering dengan Metode Response Surface Method: Study of the Influence of Salt Concentration and Drying Time on Characteristics of Dried Salted Largesnout Goby (Awaous melanocephalus)</dc:title>
	<dc:creator xml:lang="id">Putalan, Reinal</dc:creator>
	<dc:creator xml:lang="id">Ariany, Septian Palma </dc:creator>
	<dc:creator xml:lang="id">Kasadi, Afriani </dc:creator>
	<dc:creator xml:lang="id">Hidayat, Taufik</dc:creator>
	<dc:creator xml:lang="en">Putalan, Reinal</dc:creator>
	<dc:subject xml:lang="en">dried salted largesnout goby</dc:subject>
	<dc:subject xml:lang="en">organoleptic</dc:subject>
	<dc:subject xml:lang="en">protein</dc:subject>
	<dc:subject xml:lang="en">RSM</dc:subject>
	<dc:subject xml:lang="id">ikan nike asin kering</dc:subject>
	<dc:subject xml:lang="id">organoleptik</dc:subject>
	<dc:subject xml:lang="id">protein</dc:subject>
	<dc:subject xml:lang="id">RSM</dc:subject>
	<dc:description xml:lang="id">Ikan nike (Awaous melanocephalus) merupakan jenis ikan endemik dan potensial yang tersebar di daerah Sulawesi. Salah satu produk olahan dari ikan tersebut adalah ikan asin kering. Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi garam dan lama penggaraman terhadap karakteristik Ikan nike (Awaous melanocephalus) &amp;nbsp;asin kering yang dihasilkan. Melalui pengujian organoleptik mutu hedonik yang meliputi kenampakan, bau, rasa tekstur dan kadar protein. Pembuatan ikan asin menggunakan metode penggaraman kering dengan konsentrasi garam 5%, dan 10% dengan lama pengeringan 5, 6 dan 7 jam. &amp;nbsp;Hasil pengujian dianalisis sensori dengan menggunakan metode Kruskal Wallis. Kadar protein dianalisis menggunakan rancangan acak lengkap faktorial (RALF) dengan tiga kali ulangan, serta optimasi proses pengolahan ikan asin kering terhadap kandungan protein menggunakan Response Surface Method (RSM). Konsentrasi garam dan lama pengeringan berpangaruh nyata terhadap karakteristik protein ikan asin. Ikan nike asin kering memiliki nilai organoleptik 7-9. Komposisi kimia protein ikan nike protein tertinggi 25,28%. Optimasi proses penggaraman dan pengeringan terhadap kandungan protein menggunakan Response Surface Method di peroleh pada konsentrasi garam 10% dan lama waktu pengeringan 7 jam.&amp;nbsp;
&amp;nbsp;</dc:description>
	<dc:description xml:lang="en">Largesnout goby (Awaous melanocephalus) is an endemic and potential fish species that is spread in Sulawesi. One of the processed fish products is dried salted fish. This study aims to determine the effect of salt concentration and duration of salting on the characteristics of dry salted Nike fish (Awaous melanocephalus). Through organoleptic testing of hedonic quality which includes appearance, smell, taste, texture and protein content. Making salted fish using dry salting method with a salt concentration of 5%, and 10% with a drying time of 5, 6 and 7 hours. The test results were analyzed sensory using the Kruskal Wallis method. Protein content was analyzed using a factorial completely randomized design with three replications, as well as optimization of the processing of dried salted fish on protein content using the Response Surface Method (RSM). Salt concentration and drying time had a significant effect on the protein characteristics of salted fish. Dry salted nike fish has an organoleptic value of 7-9. The chemical composition of the highest protein Nike fish protein is 25.28%. Optimization of the salting and drying process on protein content using the Response Surface Method was obtained at a salt concentration of 10% and a drying time of 7 hours.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2022-08-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/38398</dc:identifier>
	<dc:identifier>10.17844/jphpi.v25i2.38398</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2); 345-351</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 25 No. 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2); 345-351</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/38398/24110</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 Reinal Putalan, Septian Palma Ariany, Afriani  Kasadi, Taufik Hidayat</dc:rights>
</oai_dc:dc>