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PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

Jurnal Fish Protech · Vol. 2 No. 2 (2019) · pp. 202–209

DOI
10.33772/jfp.v2i2.9346
ISSN
2621-1475
Published
2019-10-31
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

Collaboration network of the authors

40 authors · 87 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Asnani AsnaniAffiliation unknown14
Tamrin TamrinUniversitas Halu Oleo11
Haslianti HasliantiAffiliation unknown8
Andi Besse PatadjaiAffiliation unknown8
Mohamad Nuh IbrahimAffiliation unknown7
Hermanto HermantoUniversitas Halu Oleo6
Moh. Nuh IbrahimAffiliation unknown5
Mohammad Nuh IbrahimAffiliation unknown4
Mita Gebriella IntheAffiliation unknown3
Nur illiyin AkibAffiliation unknown2
Shalawatun Amaliah FatimahAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
Maharani MaharaniAffiliation unknown2
Nita Pratiwi IdhamAffiliation unknown2
Asman AsmanAffiliation unknown2
Ansharullah AnsharullahUniversitas Halu Oleo2
Fajrin AssidikAffiliation unknown2
Erma YunikaAffiliation unknown2
Yosi Ananda DewiAffiliation unknown2
Salam SalamAffiliation unknown1
Karmila DawistaAffiliation unknown1
Farida FaridaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Jusman JusmanAffiliation unknown1
Anita Komala SariAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Selin LolopayungAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Karmin KarminAffiliation unknown1
Asriadi RahmatAffiliation unknown1
Devi NataliaAffiliation unknown1
Sarnia SarniaAffiliation unknown1
Eko BramatyaAffiliation unknown1
Suriani SurianiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)</dc:title>
	<dc:creator>Dariyani, Dariyani</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-10-31</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-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/9346</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i2.9346</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019; 202-209</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/9346/6614</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>