Studi Optimasi Pengaruh Suhu dan Massa Terhadap Kadar Air Ikan Pada Proses Freeze Drying
DOI:
https://doi.org/10.47134/jme.v2i4.4381Keywords:
Ikan, Pengeringan Beku, Massa, Kadar AirAbstract
Indonesia memiliki potensi perikanan yang melimpah, baik dari hasil tangkapan maupun budidaya air tawar dan air asin. Oleh karena itu, pengolahan hasil perikanan melalui pengawetan menjadi sangat penting untuk menjaga kualitas ikan selama distribusi dan pemasaran, sekaligus meningkatkan nilai ekonomis produk. Salah satu metode pengawetan yang populer adalah pengeringan beku, yaitu proses pengeringan yang menggunakan tekanan vakum dan suhu rendah untuk mengubah air dalam bahan dari fase padat (beku) langsung menjadi uap, tanpa melewati fase cair dan tanpa pemanasan tinggi. Metode ini mampu mempertahankan kualitas dan nilai gizi produk lebih baik dibandingkan metode pengeringan konvensional. Penelitian ini bertujuan untuk menganalisis kinerja mesin pengering beku dengan memvariasikan suhu dan massa spesimen ikan lele. Variasi suhu yang digunakan berkisar antara 0°C hingga -15°C, sedangkan massa ikan yang diuji berkisar antara 100 gram hingga 130 gram. Pendekatan yang digunakan adalah metode eksperimental kuantitatif dengan pengukuran kadar air yang berhasil dihilangkan selama proses pengeringan beku. Data yang diperoleh kemudian dianalisis menggunakan perangkat lunak Minitab untuk mengetahui pengaruh variasi suhu dan massa terhadap kadar air. Hasil penelitian ini diharapkan dapat memberikan wawasan mengenai pengaruh kedua variabel tersebut terhadap efektivitas pengeringan beku pada ikan patin, serta dapat menjadi acuan untuk pengembangan teknologi pengawetan ikan yang lebih efisien dan berkualitas..
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