Pengeringan ikan rucah dengan tray dryer :: Pengaruh suhu dan lama pengeringan terhadap kualitas tepung ikan

BUDI, Restiani, Dr. Ir. M. Nur Cahyanto, M.Sc

2010 | Tesis | S2 Magister Sistem Teknik

Tepung ikan merupakan salah satu alternatif pengolahan ikan rucah. Tepung ikan bermanfaat sebagai bahan baku pembuatan pakan ikan dan hewan ternak. Faktor penting yang mempengaruhi keberhasilan pembuatan tepung ikan adalah suhu dan lama pengeringan bahan baku tepung ikan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan dalam proses pembuatan tepung ikan rucah terhadap kualitas produk yang dihasilkan, serta mengetahui studi kelayakan usaha kecil industri tepung ikan rucah. Bahan baku ikan rucah berasal dari TPI Tawang, Kecamatan Rowosari, Kabupaten Kendal, Jawa Tengah. Penelitian dilakukan dengan beberapa tahapan pembuatan tepung ikan rucah, yaitu pencucian, perebusan, pengepresan, pengeringan, penggilingan dan pengayakan. Dilakukan variasi suhu pengeringan, yaitu 50°C, 60°C, dan 70°C, serta masing-masing variasi suhu dilakukan variasi lama pengeringan, yaitu 2, 3, 4, dan 5 jam. Pengeringan dilakukan menggunakan tray dryer dan air conditioning unit sebagai sumber panas. Tepung ikan rucah yang dihasilkan kemudian diukur kadar air, bilangan peroksida, dan uji organoleptik. Tepung ikan rucah yang paling optimum pada setiap variasi suhu diukur protein kasar, serat kasar, abu, lemak, Ca, P, NaCl, dan Total Plate Count (TPC). Hasil penelitian menunjukkan bahwa perlakukan suhu dan lama pengeringan mempengaruhi produk akhir tepung ikan rucah. Tepung ikan rucah yang paling optimum adalah tepung ikan yang diproses selama 5 jam pada masing-masing variasi suhu (50°C, 60°C, dan 70°C). Selain itu, berdasarkan studi kelayakan usaha tepung ikan rucah diketahui bahwa usaha ini layak untuk dijalankan.

Fish meal is an altenative to process uneconomic fish. Fish meal is used as raw material to formulate feeds to fish and livestock. Important factors that most influence of fish meal making are temperature and drying time of fish. This research was conducted to know the influence of temperature and drying time on the processing of fish meal on the quality of final product, and also to know feasibility study of trash fish meal small enterprise. Trash fishes as raw material came from TPI Tawang, Kendal Regency, Central Java. This research was conducted using many steps of trash fish meal processing, they were washing, boiling, pressing, drying, milling, and sieving. Temperature variation was applied, those are 50°C, 60°C, and 70°C and drying time variation, those are 2, 3, 4, and 5 hours was done on each of temperature variation. Drying process using tray dryer and air conditioning unit as heat source. Product of trash fish meal was analyzed about it’s water content, peroxide value, and organoleptic test. The most optimum trash fish meal product on each temperature variation was chosen and it’s crude protein, crude fiber, ash, fat, Ca, P, NaCl, and TPC were observed. The result of this research showed that temperature and drying time treatment influence trash fish meal final product. The optimum product were trash fish meal which are dried for 5 hours on each temperature variation (50°C, 60°C, and 70°C). Beside that, according to feasibility study of trash fish meal enterprise told that this kind of industry is feasible to run.

Kata Kunci : suhu pengeringan, lama pengeringan, tepung ikan rucah, drying temperature, drying time, trash fish meal