Comparative study of nutritional content of SDD drying bedetan perancak for lemuru fish management in Jembrana, Bali
Studi komparatif kandungan gizi bedetan perancak hasil pengeringan SDD untuk pengelolaan ikan lemuru di Jembrana, Bali
DOI:
https://doi.org/10.29244/HAJ.7.1.38Keywords:
bedetan perancak, drying method, nutritional content, Sardinella lemuru, solar dryer domeAbstract
Bedetan perancak is an innovative sardine processing product (cat sardine and protolan types) made by the Bedetan Perancak Women Farmers Group (KWT) in Jembrana Regency. It is dried using an eco-friendly Solar Dryer Dome (SDD) technology with a capacity of 200 kg per 3 days. This study compared the nutritional content of two Bedetan variants—unseasoned and seasoned—both were dried using SDD. The analysis covered moisture, ash, protein, fat, carbohydrates (by difference), and estimated energy (kcal). Results indicated that moisture and ash were higher in the seasoned variant, at 11.38% and 7.23%, respectively. Protein content was high in both variants: 62.89% (unseasoned) and 63.81% (seasoned). Fat content was similar, ranging between 15.03% and 15.13%. Carbohydrates were higher in the unseasoned variant (5.89%) than in the seasoned one (2.54%). Energy values were 411.30 kcal (unseasoned) and 400.70 kcal (seasoned). Adding seasoning affected moisture and ash but did not significantly affect protein and fat. Both variants met the SNI 8273:2023 standard for dried fish moisture (max 40%; ideal 15–20%), with moisture well below the ideal limits. This shows that SDD technology is environmentally friendly and enhances nutritional quality of Bedetan.
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