Drying process characteristics of dried anchovy (Stolephorus sp.) by using cabinet and tunnel of sun dryer

Many traditional ways of preserving fish have been carried out to reduce fish water content, so that it cannot provide an opportunity of bacteria (microbes) to live and develop, eventually maintain the shelf life of fish. The study was conducted in the Village of Saliong, Subdistrict of Namlea, Dist...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-07, Vol.530 (1), p.12016
Main Authors: Sormin, R B D, Savitri, I K E
Format: Article
Language:English
Subjects:
Anchovies
Ashes
Bacteria
Cabinets
Driers
Drying
Fish
Hygiene
Moisture content
Proteins
Rainfall
Roadsides
Sanitation
Shelf life
Texture
Tunnel driers
Water content
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Summary:Many traditional ways of preserving fish have been carried out to reduce fish water content, so that it cannot provide an opportunity of bacteria (microbes) to live and develop, eventually maintain the shelf life of fish. The study was conducted in the Village of Saliong, Subdistrict of Namlea, District of Buru, Province of Maluku, Indonesia, where the community drained their anchovy on the karoro net along the roadside. The most problem faced by the fishermen is the fish sanitation, hygiene and the rain fall. In order to produce the dried anchovy with good quality, this research was aimed to study the characteristics of dried anchovy (Stoleporus sp) by application of the cabinet and tunnel type of sun drier. The parameters observed including: organoleptics (appearance, smells and texture), proximate (water, protein, fat and ash content) and the presence of bacteria (total plate count/TPC). The results showed that there were differences in characteristics between the use of cabinet and tunnel dryers. The characteristics of dried anchovy provided by using cabinet dryer indicated that organoleptic such as appearance, smells, and texture were 7.83, 8 and 8 respectively; proximate that is moisture content, protein content, fat content and ash content were 17.51%, 67.25%, 3.66% and 11.56% respectively; and TPC value was 6.05 x 101CFU/ml. On the other hand, the characteristics of dried anchovy by using tunnel dryer showed that organoleptic namely appearance, smells, and texture were 8.56, 8.30 and 8.46 respectively; proximate namely moisture content, protein content, fat content and ash content were 18.19%, 66.3%, 3.69% and 11.8% respectively; and TPC value was 4.1 x 101CFU/ml. Finally, it seems that the tunnel dryer was better than cabinet drier for dried anchovy.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/530/1/012016