Rancang Bangun Dan Analisa Pengaruh Perpindahan Panas Pada Oven Pengasapan Ikan Salai
Abstract
Pengasapan merupakan suatu metode pengolahan ikan yang dapat menghasilkan cita rasa, aroma dan warna khas pada produk. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu pengasapan dan suhu pengasapan dengan menggunakan metode pengasapan panas terhadap mutu ikan lele asap. Proses pelepasan panas ruang pengasapan dihambat dengan material glasswool. Pengasapan yang dilakukan yaitu selama waktu 4 jam, 5 jam dan 6 jam dengan rentang suhu pengasapan 70°C hingga 100°C. Penilaian meliputi kualitas kenampakan, kualitas bau, kualitas rasa, kualitas tekstur, kualitas jamur dan lendir. Kualitas yang dihasilkan selama pengasapan 5 jam memiliki kualitas sensori ikan dengan nilai yang tertinggi. Kata kunci : Ikan Salai, Perpindahan Panas, glasswool.Published
2021-03-12
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