PENGARUH IRADIASI UV-C PADA NILAI PROKSIMAT IKAN ASAP PINEKUHE
Keywords:
pinekuhe, pengawetan, UV-C, SangiheAbstract
Pinekuhe smoked fish is a typical and mainstay product of the Sangihe Islands. This product has a shelf life of less than three days, this is due to the processing process still using traditional methods. Therefore, preservation is one of the solutions to increase the shelf life of pinekuhe smoked fish. Type C ultra violet light has long been recognized as an effective preservation method in reducing the growth of microorganisms in foodstuffs. In addition to the effect on microbial growth, the effect on the proximate value of smoked pinekuhe fish also needs to be known. Therefore, this study aims to determine the effect of UV-C irradiation on the proximate value of pinekuhe smoked fish. This research was conducted with a complete randomized design method with treatments A (Control), B (12 hours radiation), C (24 hours radiation) and D (36 hours radiation). The test variables in this study consisted of water content, protein content, carbohydrate content, fat content and ash content. The test results of water content with the lowest value is on radiation for 36 hours with an average value of 45.19%. The test results of protein content, carbohydrate content, fat content and ash content were highest at 36 hours of radiation with an average value of 44.16%, 1.81%, 6.88%, 1.96% respectively. Based on the test results, it can be concluded that the value of water content decreases along with the increase in radiation duration, on the contrary to protein content, carbohydrate content, fat content and ash content.
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