The Impact of Drying and Salting on the Fish Resilience and Quality

Authors

  • Rani Rani STKIP Rokania,Pasir Pangaraian, Indonesia
  • Nurhidayati Sholihah STKIP Rokania,Pasir Pangaraian, Indonesia
  • Fadzilatul Mutmainah STKIP Rokania,Pasir Pangaraian, Indonesia
  • Sopiah Sopiah STKIP Rokania,Pasir Pangaraian, Indonesia
  • Rahmi Rahmi STKIP Rokania,Pasir Pangaraian, Indonesia
  • Nur Aisyah STKIP Rokania,Pasir Pangaraian, Indonesia
  • Eni Marta STKIP Rokania,Pasir Pangaraian, Indonesia

DOI:

https://doi.org/10.23887/ijnse.v6i1.41473

Keywords:

Salted Fish, Traditional Fish, Drying

Abstract

Drying fish is one way of preserving fish by reducing the water content of fish so that the activity of microorganisms can be reduced. Preservation by drying is intended to extend the shelf life of fish. Many fish species have used the drying method for a long time. This study aimed to analyze the effect of drying on salted and unsalted fish to test the resistance and quality of fish. Making salted fish is the simplest preservation with low cost. The characteristics of fish that have a neutral pH, soft texture, and high nutritional content make fish a good medium for bacterial growth. Most Indonesian people manage fish to overcome the damage, including those processed into salted fish. Salted fish is one form of traditional fish processed products with drying and salting technology. Based on the study's results, it was concluded that salted fish that was dried for more than 12 hours of heating in the sun produced products that were acceptable to consumers, while drying under 8 hours produced products that consumers did not accept. There is a need for further testing on the shelf life and the need for the use of hygienic packaging. Based on the analysis, the concentration of salt and time of salting did not significantly affect the texture and aroma.

Author Biographies

Nurhidayati Sholihah, STKIP Rokania,Pasir Pangaraian, Indonesia

Jurusan Guru Sekolah Dasar

Fadzilatul Mutmainah, STKIP Rokania,Pasir Pangaraian, Indonesia

Jurusan Guru Sekolah Dasar

Sopiah Sopiah, STKIP Rokania,Pasir Pangaraian, Indonesia

Jurusan Guru Sekolah Dasar,

Rahmi Rahmi, STKIP Rokania,Pasir Pangaraian, Indonesia

Jurusan Guru Sekolah Dasar

Nur Aisyah, STKIP Rokania,Pasir Pangaraian, Indonesia

Jurusan Guru Sekolah Dasar

Eni Marta, STKIP Rokania,Pasir Pangaraian, Indonesia

Jurusan Guru Sekolah Dasar

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Published

2022-07-05

How to Cite

Rani, R., Sholihah, N., Mutmainah, F., Sopiah, S., Rahmi, R., Aisyah, N., & Marta, E. (2022). The Impact of Drying and Salting on the Fish Resilience and Quality. International Journal of Natural Science and Engineering, 6(1), 30–36. https://doi.org/10.23887/ijnse.v6i1.41473

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