KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

Abstract

Lemuru production in Sumbawa has increased and is one of the processed products
the famous one is bage fish. This bage fish is processed by a process of salting and
pickling, then drying and frying. Request from the Sumbawa people
There are already many who want to bring this typical bage fish souvenir from the region. By
therefore in this study a controlled drying process was carried out using
oven, and is expected to be a solution to improve the quality of bage fish
physicochemical and microbiological. The results showed that fresh lemuru had
the average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water content
The highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)
while the lowest water content is found in 4 hours drying with a temperature of 60 ° C
(28.41%). The highest TPC test value was obtained in bage fish drying at 50oC
for 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).