Reo, Albert R. (2010) EFEK SUHU TERHADAP MOISTURE SORPTION ISOTHERM DARI IKAN KERAPU (Epinephelus merra) ASIN KERING DAN IKAN CAKALANG (Katsuwonus pelamis L) ASAP. Jurnal Teknologi Pertanian, 5 (2). pp. 39-47. ISSN 1411-0423
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Abstract
Smoked and salted fish are a traditional processing that many commercially practiced in centers of fishing activity in Indonesia. Free water content known as water activity (Aw) is used to determine the ability of water on the destruction process of food. Moisture sorption isotherm (MSI) of a food product shows the balanced relationship between the water content and the relative humidity (RH) at a certain temperature. The purpose of this research is to determine the adsorption and desorption isotherms of dried salted fish and smoked skipjack. The MSI curve of dried salted fish and the effect of temperature on the MSI curves of dried salted fish and smoked skipjack is compared. Six concentrations of saturated salt solution in the range of Aw 0.30 to 0.60 at 25˚C ± 2˚C and 10˚C ± 2˚C were applied in this research. The data were analyzed using the randomized block design arranged in factorial. Dried salted fish is more hygroscopic when compared with smoked skipjack. Equilibrium moisture content of dried salted fish and smoked skipjack were influenced by temperature at 25˚C. The increase in temperature causes smaller difference between adsorption and desorption curves.The temperature did not significantly affect the equilibrium moisture content but the process.
| Item Type: | Article |
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| Uncontrolled Keywords: | Moisture sorption isotherm, dried salted fish, smoked fish, grouper, skipjack. |
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Steven Ch. Kaunang |
| Date Deposited: | 26 Apr 2012 05:49 |
| Last Modified: | 26 Apr 2012 06:23 |
| URI: | http://repo.unsrat.ac.id/id/eprint/174 |
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