PENENTUAN KARAKTERISTIK PENGERINGAN LAPISAN TIPIS IKAN KEMBUNG (Rastrelliger sp.)
ABSTRACT: Globefish
(Rastrelliger sp.) are frequently consumed in Indonesia. The globefish can be stored for several days.
One of the processes to preserve globefish is salting and drying. The accurate prediction of the
characteristics of globefish drying is important in producing high quality
product. Therefore, the characteristic of globefish should be determined. This research was aimed to determine the
equilibrium moisture content (Me) and the drying coefficient (k) by using the
graphic method.Thin layer drying characteristics of globefish determined at
temperature ranging 45, 50, and 55°C and for relative humidity of 33, 30, and
29%, with initial moisture content between 18.026 and 56.7% wet basis. The
result showed that equilibrium moisture content equation of globefish at
temperature 45°C was Me = [ln(1-RH)/(-8.763.10-6xT)]1/1.653 with moisture
content of 20.262% dry basis, at 50°C was Me =
[ln(1-RH)/(-7.418.10-6xT)]1/1.671 with moisture content of 20.085% dry basis,
and at 55°C was Me = [ln(1-RH)/(-1.084.10-5xT)]1/1.564 with moisture content of
18.580% dry basis. Drying constant was 0.1385
hour-1 for temperature of 45°C, 0.1568 hour-1 for temperature of 50°C,
and 0.1568 hour-1 for temperature of 55°C.
Keyword: drying coefficient,
thin layer, globefish
Penulis: La Choviya Hawa,
Sumardi H. S., Elfira Puspita Sari
Kode Jurnal: jppertaniandd090021
