Abstract
The purpose of this study was to determine the effect of using brine with different types of salt on cooling fish and its effect on cooling load, so that a combination of treatments that produced the lowest cold point and maximum ability were obtained to eliminate the total heat energy in fish. The raw materials used in this study are salts of NaCl, KCl, CaCl2 and tuna. The cooling process in this study uses ice and salt (brine) solutions with concentrations of each type of salt, namely 2%, 7%, and 12% of the weight of the cooling media. In this research, the first two stages were carried out, namely with air load, then continued with the hot load of fish for each cooling medium on different styrofoam boxes. From the results of this experiment, a decrease in the maximum cooling point of brine temperature of -2,46 °C was found in the treatment of NaCl salt concentration of 12% (a1b3), then brine solution which was able to keep the fish temperature at the lowest is -1.4 ° C from treatment a1b3 (NaCl salt) concentration of 12%.
Highlights
The purpose of this study is to (1) the characteristics of some of the salts used on the brine cooling capacity and (2) to find out how the effect of brine cooling with different types of salt and concentrations on fish cooling loads
This study uses a complete randomized design each consisting of two treatment factors and three replications, namely the treatment of salt NaCl, KCl, CaCl2, and the treatment concentration of 20 grams, 70 grams, and 120 grams for each salt
Brine temperature measurement is done once and recorded every 15 minutes until the temperature has increased and constant (10 hours), brine temperature data is used for fish cooling purposes, fish temperature measurement is done once and recorded every 15 minutes until the temperature has increased and is constant (10 hours )
Summary
Potensi kelautan dan perikanan di Indonesia bahwa produksi ikan di Indonesia mengalami sangatlah besar, berdasarkan data yang diperoleh penaikan sebesar 6.79% pada tahun 2016 hingga triwulan III 2017 namun dari jumlah tersebut baru 10.03% yang mampu memenuhi permintaan pasar dengan kualitas baik (ekspor) (BPS , 2017). Maka hal yang dapat dilakukan dengan membuat campuran es dengan larutan garam (brine), sehingga suhu yang diperoleh dapat menjadi lebih rendah (Adnan, 1988). Penelitian untuk kombinasi perlakuan garam dan konsentrasi yang berbeda belum banyak dilakukan, maka dari itu diperlukannya penelitian tentang pengaruh penggunaan brine dengan jenis garam dan konsentrasi yang berbeda pada pendinginan ikan sehingga didapatkannya kombinasi perlakuan dan penggunaan jenis garam yang tepat dan mampu mendinginkan ikan dengan maksimal. Berdasarkan uraian tersebut, maka penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh perlakuan dan kombinasi perlakuan terhadap parameter mutu ikan dan beban pendinginan, sehingga diperoleh perlakuan dan kombinasi perlakuan yang menghasilkan titik dingin terendah dan kemampuan maksimal untuk menghilangkan total panas pada ikan. Alat dan Bahan Bahan yang digunakan dalam penelitian ini adalah garam NaCl, KCl, CaCl2, ikan tongkol, air, es batu. Menurut Mile (2013) Kemampuan media pendingin es yang ditambah garam dapat mempercepat penurunan suhu ikan, sehingga akan menghasilkan suhu akhir ikan yang rendah dan berdampak positif terhadap upaya mempertahankan kesegaran ikan
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