KINETIKA PENGERINGAN LAPIS TIPIS PEMPEK LELE DUMBO (Clarias gariepinus)
Pempek is a traditional food from Palembang made from a mixture of minced fish meat and tapioca then it is boiled. Moisture content of pempek is about 50-60 % of wet basis, it cause pempek can not survive long if it is kept in room temperature. Drying is a process that can reduce the water levelsof...
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| 格式: | Theses and Dissertations NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| 在線閱讀: | https://repository.ugm.ac.id/129943/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70352 |
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| 總結: | Pempek is a traditional food from Palembang made from a mixture of minced fish
meat and tapioca then it is boiled. Moisture content of pempek is about 50-60 % of wet
basis, it cause pempek can not survive long if it is kept in room temperature. Drying is a
process that can reduce the water levelsof pempek thereby increasing shelf life when it is
stored at room temperature. Catfish ( Clarias griepinus ) has a protein content of 12.6 % so
that it can be used as the basic material in pempek production. Cabinet drier is a mechanical
tool that can be an alternative to drying of catfish pempek. Drying kinetics are needed to
determine the factors that need to be considered in foodstuffs drying.
The research is started with catfish pempek production, then it is dried in cabinet drier
att 40OC , 50 OC and 60 OC. Dough formula variable in this study is the comparison of the
amount of meat and tapioca dough pempek, 70:30 , 60:40 , 50:50 ( meat : tapioca ). Drying is
done till achieve a constant weight. During drying , the weight measurement so it can be
seen the declining in moisture content , drying rate, drying constants and interaction
betweenvariables.
Drying constant of 40OC formula dough 70:30 , 60:40 and 50:50 respectively
0.159/hour, 0.152/hour, 0.106/hour. Drying constant of 50OC formula dough 70:30, 60:40
and 50:50 respectively 0.186/hour, 0.170/hour, 0.154/hour. The drying constant of 60OC
dough formula 70:30 , 60:40 and 50:50 respectively 0.208/hour, 0.190/hour, 0.177/hour .
The relationship of drying constant and drying temperature are shown using the
Arrhenius equation. At 70:30 dough formula , k as a function of temperature has the equation
k = 14.0975 exp( 2.646 / T ). At the 60:40 formula, k as a function of temperature has the
equation k = 6.2277 exp ( 1.829 / T ). At the 50:50 formula, k as a function of temperature
has equation k = 581.1448 exp ( 6.365 / T ).
The amount of dough formula and drying temperature effect to catfish pempek
dryingis shownfrom the influence value of each variable and their interaction. Effect of
temperature is0.316 , the effect of dough formulas is -0.232 and interaction effect of both of
them is
-0.044.
Keywords : pempek , catfish , kinetics , drying |
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