KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA
Article Sidebar
Published
12 June 2019
Keywords:
-
dried tekwan, hot-air drying, microstructure, rehydration ratio, water holding capacity
Abstract
Dried tekwan is a traditional restructured-fish product of South Sumatera processed by convectional drying. The study aimed to determine the effect of fish and tapioka ratio and tekwan’s length on the physical quality of the dried tekwan. The physical quality of dried tekwan made with different ratio of fish and tapioca ratio (1:1, 1.5:1 and 2:1 (w:w)) and length 1, 2, and 3 cm were investigated. The physical quality evaluated were the degree of whiteness, rehydration ratio, water holding capacity (WHC) and microstucture. The drying profile and proximate composition were also evaluated. There was no difference in the rate of drying of different fish:tapioca ratio as well a different tekwan length when free water evaporation was progressing. However, difference in drying rate was observed when the water content reached the equilibrium. Ratio 2:1 of fish and tapioca and 2 cm length of tekwan was found the to be best treatment and resulting in dried tekwan with moisture content 10.22%, ash 1.9%, protein 27.9%, fat 1.38%, carbohydrate 58.6%, whiteness 45.96% and expressible moisture content 2.06%. Microstructure of dried tekwan with 2:1 ratio showed more compact structure and slight damage than 1.5:1 ratio. However, dried tekwan with 2:1 ratio still had lower rehydration properties than other treatment.
References
[AOAC] Association of Official Analytical Chemists. 2012. Official Method of Analysis of the Asso-ciation of Official Analytical of Chemists. Asso-ciation of Official Analytical Chemists, Washing-ton DC.
Agustini TW, Darmanto YS, Susanto E. 2009. Physi-cochemical properties of some dried fish pro-ducts in indonesia. J Coastal Dev 12: 73-80.
Aprajeeta J, Gopirajah R, Anandharamakrishnan C. 2015. Shrinkage and porosity effects on heat and mass transfer during potato drying. J Food Eng 144: 119-128. DOI: 10.1016/j.jfoodeng. 2014.08.004.
Arrieche LS, Corrêa RG, Sartori DJM. 2009. Drying stresses and strains in a spherical food model. Comput Chem Eng 33: 1805-1813. DOI: 10.101 6/j.compchemeng.2009.05.013.
Arimi JM, Duggan E, O’Sullivan M, Lyng JG, O’Riordan ED. 2010. Effect
of moisture content and water mobility on microwave expansion of imitation cheese. Food Chem 121: 509-516. DOI: 10.1016/j.foodchem.2010.01.001.
Brasiello A, Adiletta G, Russo P, Crescitelli S, Albanese D, Di Matteo M. 2013. Mathematical modeling of eggplant drying: Shrinkage effect. J Food Eng 114: 99-105. DOI: 10.1016/j.jfood eng.2012.07.031.
Breuninger WF, Piyachomkwan K, Sriroth K. 2009. Chapter 12 - Tapioca/Cassava Starch: Produc-tion and Use. 541-568. Elsevier Inc, New York, USA.
Carrin ME, Crapiste GH. 2009. Convective drying of foods. 123-151. CRC Press, Boca Raton, Florida.
Cunningham SE, Mcminn WAM, Magee TRA, Richardson PS. 2008. Experimental study of re-hydration kinetics of potato cylinders. Food Bio-prod Process 86: 15-24. DOI: 10.1016/j.fbp. 2007.10.008.
Danar R, Dasir. 2017. Studi berbagai jenis bahan pengembang terhadap reabsorpsi tekwan ker-ing ikan gabus. EDIBLE 6: 36-45.
Deng Y, Luo Y, Wang Y, Yue J, Liu Z, Zhong Y, Zhao Y, Yang H. 2014.
Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. J Food Eng 123: 23-31. DOI:
10.1016/j.jfoodeng.2013.09.006.
Dewi RS, Huda N, Ahmad R. 2011. Changes in the physicochemical
properties, microstructure and sensory characteristics of shark dendeng using different drying methods. Am J Food Technol 6: 149-157. DOI: 10.3923/ajft.2011.149.157.
Djendoubi N, Boudhrioua N, Bonazzi C, Kechaou N. 2009. Drying of sardine muscles: Experimental and mathematical investigations. Food Bioprod Process 87: 115-123. DOI: 10.1016/j.fbp.2008. 07.003.
Erbay Z, Icier F. 2010. A review of thin layer drying of foods: Theory, modeling, and experimental results. Crit Rev Food Sci Nutr 50: 441-464. DOI: 10.1080/10408390802437063.
Fudholi A, Sopian K, Ruslan MH, Alghoul MA, Sulai-man MY. 2010. Review of solar dryers for agri-cultural and marine products. Renew Sustain Energy Rev 14: 1-30. DOI: 10.1016/j.rser.2009. 07.032.
Gulati T, Datta AK. 2015. Mechanistic understanding of case-hardening and texture development du-ring drying of food materials. J Food Eng 166: 119-138. DOI: 10.1016/j.jfoodeng.2015.05. 031.
Gupta S, Cox S, Abu-Ghannam N. 2011. Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed. LWT-Food Sci Technol 44: 1266-1272. DOI: 10.1016/j.lwt.2010.12.022.
Huda N, Li Leng A, Xian Yee C. 2010. Chemical composition, colour and linear expansion pro-perties of Malaysian commercial fish cracker (keropok). As J Food Ag-Ind 3: 473-482.
Joardder MUH, Karim A, Kumar C, Brown RJ. 2016. Porosity: Establing the Relationship between Drying Parameters and Dried Food Quality. 25-46. Springer, Madison, Amerika Serikat.
Karneta R, Rejo A, Priyanto G, Pambayun R. 2013. Difusivitas panas dan umur simpan pempek lenjer. J Keteknikan Pertanian 27: 131-141.
Komolafe CA, Ogunleye IO, Adejumo AOD. 2011. Design and fabrication of a convective fish dryer. Pacific J Sci Technol 12: 89-97.
Lee CM, Patel KM. 1984. Analysis of juiciness of commercial frankfurters. J Texture Stud 15: 67-73. DOI: 10.1111/j.1745-4603.1984.tb00368.x.
Mayor L, Sereno AM. 2004. Modelling shrinkage during convective drying of food materials - a review. J Food Eng 61: 373-386. DOI: 10.1016/ S0260-8774(03)00144-4.
Mustapha MK, Ajibola TB, Salako AF, Ademola SK. 2014. Solar drying and organoleptic characte-ristics of two tropical African fish species using improved low-cost solar driers. Food Sci Nutr 2: 244-250. DOI: 10.1002/fsn3.101.
Maldonado S, Arnau E, Bertuzzi MA. 2010. Effect of temperature and pretreatment on water diffu-sion during rehydration of dehydrated mangoes. J Food Eng 96: 333-341. DOI: 10.1016/j.jfood eng.2009.08.017.
Nurnadia AA, Azrina A, Amin I. 2011. Proximate composition and energetic value of selected marine fish and shellfish from the West Coast of Peninsular Malaysia. Int Food Res J 18: 137-148.
Oliveira SM, Brandão TRS, Silva CLM. 2016. Influe-nce of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables - a review. Food Eng Rev 8: 134-163. DOI: 10.1007/s12393-015-9124-0.
Ramadhan W, Santoso J, Trilaksani W. 2014. Pe-ngaruh defatting, frekuensi pencucian dan jenis dryoprotectant terhadap mutu tepung surimi ikan lele kering beku. J Teknol Industri Pangan 25: 47-56. DOI: 10.6066/jtip.2014.25.1.47.
Ramírez JA, Uresti RM, Velazquez G, Vazquez M, Vázquez M, Vazquez M. 2011. Food hydroco-lloids as additives to improve the mechanical and functional properties of fish products - a review. Food Hydrocolloid 25: 1842-1852. DOI: 10.1016/j.foodhyd.2011.05.009.
Ruiz-López II, Ruiz-Espinosa H, Luna-Guevara ML, García-Alvarado MA. 2011. Modeling and simu-lation of heat and mass transfer during drying of solids with hemispherical shell geometry. Com-put Chem Eng 35: 191-199. DOI: 10.1016/j. compchemeng.2010.05.007.
Seiiedlou S, Ghasemzadeh HR, Hamdami N, Talati F, Moghaddam M. 2010. Convective drying of apple: Mathematical modeling and determina-tion of some quality parameters. Int J Agric Biol 12: 171-178.
Sikes AL, Tobin AB, Tume RK. 2009. Use of high pressure to reduce cook loss and improve tex-ture of low-salt beef sausage batters. Innov Food Sci Emerg 10: 405-412. DOI: 10.1016/j. ifset.2009.02.007.
Sun F, Huang Q, Hu T, Xiong S, Zhao S. 2014. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. Int J Biol Macromol 64: 17-24. DOI: 10.1016/j.ijbiomac.2013.11.019.
Tripathy PP, Kumar S. 2009. Influence of sample geometry and rehydration temperature on qua-lity attributes of potato dried under open sun and mixed-mode solar drying. Int J Green Ener-gy 6: 143-156. DOI: 10.1080/154350709027848 63.
Vega-Gálvez A, Andrés A, Gonzalez E, Notte-Cuello E, Chacana M, Lemus-Mondaca R. 2009. Ma-thematical modelling on the drying process of yellow squat lobster (Cervimunida jhoni) fishery waste for animal feed. Anim Feed Sci Technol 151: 268-279. DOI: 10.1016/j.anifeedsci.2009.0 1.003.
Wang Y, Zhang M, Mujumdar AS. 2011. Convective drying kinetics and physical properties of silver carp (Hypophthalmichthys molitrix) fillets. J Aquat Food Prod T 20: 361-378. DOI: 10.1080/ 10498850.2011.575536.
Wang Y, Zhang M, Mujumdar AS, Mothibe KJ. 2013. Quality changes of dehydrated restructured fish product from silver carp (Hypophthalmichthys molitrix) as affected by drying methods. Food Bioprocess Tech 6: 1664-1680. DOI: 10.1007/s 11947-012-0812-y.
Yadollahinia A, Jahangiri M. 2009. Shrinkage of po-tato slice during
drying. J Food Eng 94: 52-58. DOI: 10.1016/j.jfoodeng.2009.02.028.
Zhang F, Fang L, Wang C, Shi L, Chang T, Yang H, Cui M. 2013. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Meat Sci 93: 533-537. DOI: 10.1016/j.meatsci.2012.11. 013.
Zhou P, Guo M, Liu D, Liu X, Labuza TP. 2013. Maillard-Reaction-Induced modification and ag-gregation of proteins and hardening of texture in protein bar model systems. J Food Sci 78: 437-444. DOI: 10.1111/1750-3841.12061.
Agustini TW, Darmanto YS, Susanto E. 2009. Physi-cochemical properties of some dried fish pro-ducts in indonesia. J Coastal Dev 12: 73-80.
Aprajeeta J, Gopirajah R, Anandharamakrishnan C. 2015. Shrinkage and porosity effects on heat and mass transfer during potato drying. J Food Eng 144: 119-128. DOI: 10.1016/j.jfoodeng. 2014.08.004.
Arrieche LS, Corrêa RG, Sartori DJM. 2009. Drying stresses and strains in a spherical food model. Comput Chem Eng 33: 1805-1813. DOI: 10.101 6/j.compchemeng.2009.05.013.
Arimi JM, Duggan E, O’Sullivan M, Lyng JG, O’Riordan ED. 2010. Effect
of moisture content and water mobility on microwave expansion of imitation cheese. Food Chem 121: 509-516. DOI: 10.1016/j.foodchem.2010.01.001.
Brasiello A, Adiletta G, Russo P, Crescitelli S, Albanese D, Di Matteo M. 2013. Mathematical modeling of eggplant drying: Shrinkage effect. J Food Eng 114: 99-105. DOI: 10.1016/j.jfood eng.2012.07.031.
Breuninger WF, Piyachomkwan K, Sriroth K. 2009. Chapter 12 - Tapioca/Cassava Starch: Produc-tion and Use. 541-568. Elsevier Inc, New York, USA.
Carrin ME, Crapiste GH. 2009. Convective drying of foods. 123-151. CRC Press, Boca Raton, Florida.
Cunningham SE, Mcminn WAM, Magee TRA, Richardson PS. 2008. Experimental study of re-hydration kinetics of potato cylinders. Food Bio-prod Process 86: 15-24. DOI: 10.1016/j.fbp. 2007.10.008.
Danar R, Dasir. 2017. Studi berbagai jenis bahan pengembang terhadap reabsorpsi tekwan ker-ing ikan gabus. EDIBLE 6: 36-45.
Deng Y, Luo Y, Wang Y, Yue J, Liu Z, Zhong Y, Zhao Y, Yang H. 2014.
Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration. J Food Eng 123: 23-31. DOI:
10.1016/j.jfoodeng.2013.09.006.
Dewi RS, Huda N, Ahmad R. 2011. Changes in the physicochemical
properties, microstructure and sensory characteristics of shark dendeng using different drying methods. Am J Food Technol 6: 149-157. DOI: 10.3923/ajft.2011.149.157.
Djendoubi N, Boudhrioua N, Bonazzi C, Kechaou N. 2009. Drying of sardine muscles: Experimental and mathematical investigations. Food Bioprod Process 87: 115-123. DOI: 10.1016/j.fbp.2008. 07.003.
Erbay Z, Icier F. 2010. A review of thin layer drying of foods: Theory, modeling, and experimental results. Crit Rev Food Sci Nutr 50: 441-464. DOI: 10.1080/10408390802437063.
Fudholi A, Sopian K, Ruslan MH, Alghoul MA, Sulai-man MY. 2010. Review of solar dryers for agri-cultural and marine products. Renew Sustain Energy Rev 14: 1-30. DOI: 10.1016/j.rser.2009. 07.032.
Gulati T, Datta AK. 2015. Mechanistic understanding of case-hardening and texture development du-ring drying of food materials. J Food Eng 166: 119-138. DOI: 10.1016/j.jfoodeng.2015.05. 031.
Gupta S, Cox S, Abu-Ghannam N. 2011. Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed. LWT-Food Sci Technol 44: 1266-1272. DOI: 10.1016/j.lwt.2010.12.022.
Huda N, Li Leng A, Xian Yee C. 2010. Chemical composition, colour and linear expansion pro-perties of Malaysian commercial fish cracker (keropok). As J Food Ag-Ind 3: 473-482.
Joardder MUH, Karim A, Kumar C, Brown RJ. 2016. Porosity: Establing the Relationship between Drying Parameters and Dried Food Quality. 25-46. Springer, Madison, Amerika Serikat.
Karneta R, Rejo A, Priyanto G, Pambayun R. 2013. Difusivitas panas dan umur simpan pempek lenjer. J Keteknikan Pertanian 27: 131-141.
Komolafe CA, Ogunleye IO, Adejumo AOD. 2011. Design and fabrication of a convective fish dryer. Pacific J Sci Technol 12: 89-97.
Lee CM, Patel KM. 1984. Analysis of juiciness of commercial frankfurters. J Texture Stud 15: 67-73. DOI: 10.1111/j.1745-4603.1984.tb00368.x.
Mayor L, Sereno AM. 2004. Modelling shrinkage during convective drying of food materials - a review. J Food Eng 61: 373-386. DOI: 10.1016/ S0260-8774(03)00144-4.
Mustapha MK, Ajibola TB, Salako AF, Ademola SK. 2014. Solar drying and organoleptic characte-ristics of two tropical African fish species using improved low-cost solar driers. Food Sci Nutr 2: 244-250. DOI: 10.1002/fsn3.101.
Maldonado S, Arnau E, Bertuzzi MA. 2010. Effect of temperature and pretreatment on water diffu-sion during rehydration of dehydrated mangoes. J Food Eng 96: 333-341. DOI: 10.1016/j.jfood eng.2009.08.017.
Nurnadia AA, Azrina A, Amin I. 2011. Proximate composition and energetic value of selected marine fish and shellfish from the West Coast of Peninsular Malaysia. Int Food Res J 18: 137-148.
Oliveira SM, Brandão TRS, Silva CLM. 2016. Influe-nce of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables - a review. Food Eng Rev 8: 134-163. DOI: 10.1007/s12393-015-9124-0.
Ramadhan W, Santoso J, Trilaksani W. 2014. Pe-ngaruh defatting, frekuensi pencucian dan jenis dryoprotectant terhadap mutu tepung surimi ikan lele kering beku. J Teknol Industri Pangan 25: 47-56. DOI: 10.6066/jtip.2014.25.1.47.
Ramírez JA, Uresti RM, Velazquez G, Vazquez M, Vázquez M, Vazquez M. 2011. Food hydroco-lloids as additives to improve the mechanical and functional properties of fish products - a review. Food Hydrocolloid 25: 1842-1852. DOI: 10.1016/j.foodhyd.2011.05.009.
Ruiz-López II, Ruiz-Espinosa H, Luna-Guevara ML, García-Alvarado MA. 2011. Modeling and simu-lation of heat and mass transfer during drying of solids with hemispherical shell geometry. Com-put Chem Eng 35: 191-199. DOI: 10.1016/j. compchemeng.2010.05.007.
Seiiedlou S, Ghasemzadeh HR, Hamdami N, Talati F, Moghaddam M. 2010. Convective drying of apple: Mathematical modeling and determina-tion of some quality parameters. Int J Agric Biol 12: 171-178.
Sikes AL, Tobin AB, Tume RK. 2009. Use of high pressure to reduce cook loss and improve tex-ture of low-salt beef sausage batters. Innov Food Sci Emerg 10: 405-412. DOI: 10.1016/j. ifset.2009.02.007.
Sun F, Huang Q, Hu T, Xiong S, Zhao S. 2014. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. Int J Biol Macromol 64: 17-24. DOI: 10.1016/j.ijbiomac.2013.11.019.
Tripathy PP, Kumar S. 2009. Influence of sample geometry and rehydration temperature on qua-lity attributes of potato dried under open sun and mixed-mode solar drying. Int J Green Ener-gy 6: 143-156. DOI: 10.1080/154350709027848 63.
Vega-Gálvez A, Andrés A, Gonzalez E, Notte-Cuello E, Chacana M, Lemus-Mondaca R. 2009. Ma-thematical modelling on the drying process of yellow squat lobster (Cervimunida jhoni) fishery waste for animal feed. Anim Feed Sci Technol 151: 268-279. DOI: 10.1016/j.anifeedsci.2009.0 1.003.
Wang Y, Zhang M, Mujumdar AS. 2011. Convective drying kinetics and physical properties of silver carp (Hypophthalmichthys molitrix) fillets. J Aquat Food Prod T 20: 361-378. DOI: 10.1080/ 10498850.2011.575536.
Wang Y, Zhang M, Mujumdar AS, Mothibe KJ. 2013. Quality changes of dehydrated restructured fish product from silver carp (Hypophthalmichthys molitrix) as affected by drying methods. Food Bioprocess Tech 6: 1664-1680. DOI: 10.1007/s 11947-012-0812-y.
Yadollahinia A, Jahangiri M. 2009. Shrinkage of po-tato slice during
drying. J Food Eng 94: 52-58. DOI: 10.1016/j.jfoodeng.2009.02.028.
Zhang F, Fang L, Wang C, Shi L, Chang T, Yang H, Cui M. 2013. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Meat Sci 93: 533-537. DOI: 10.1016/j.meatsci.2012.11. 013.
Zhou P, Guo M, Liu D, Liu X, Labuza TP. 2013. Maillard-Reaction-Induced modification and ag-gregation of proteins and hardening of texture in protein bar model systems. J Food Sci 78: 437-444. DOI: 10.1111/1750-3841.12061.
Authors
FebriansyahM. I., SukarnoS., & FardiazD. (2019). KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA. Jurnal Teknologi Dan Industri Pangan, 30(1), 64-74. https://doi.org/10.6066/jtip.2019.30.1.64
Copyright and license info is not available