INOVASI TUNNEL FISH DRYER BERBASIS KEARIFAN LOKAL “BAKAR BATU” SEBAGAI CADANGAN PANAS

  • Pither Y. Boimau Agroteknologi, Fakultas Sains Terapan dan Perencanaan, Universitas Karyadarma Kupang
  • Daniel Herison Wadu Ilmu Pemerintahan, Fakultas Keguruan dan Humaniora, Universitas Karyadarma Kupang
  • Magda Y. Laka Perencanaan Wilayah dan Kota, Fakultas Sains Terapan Perencanaan, Universitas Karyadarma
  • Alo Liliweri Ilmu Administrasi, Fakultas Sosial dan Ilmu Politik, Universitas Nusa Cendana Kupang
Keywords: heat storage, tunnel fish dryer

Abstract

The implementation of a cheap and appropriate technology is needed for further handling process of fishermen products, in which the products can be stored for a longer time in the form of dried/smoked fish. The study objective was to implement a cabinet model fish dryer (Tunnel Fish Dryer) to improve the quality of dried fish by using andesite stone as a heat storage, which was placed on fire as a heating material. The heat was flowing into the fish heating room through the pipe using a fan. The five levels drying time frame period could produce the best quality smoked fish using a Completely Randomized Design (CRD). Each time frame had a different duration with three time repetitions, resulting in 15 experimental unit results. The drying times were as follows: A = 3 hours; B = 3.5 hours; C = 4 hours; D = 4.5 hours; and E = 5 hours. The results showed that the best drying time for dried fish was at 4.5 hours.

Published
2022-04-05
How to Cite
BoimauP. Y., Herison WaduD., LakaM. Y., & LiliweriA. (2022). INOVASI TUNNEL FISH DRYER BERBASIS KEARIFAN LOKAL “BAKAR BATU” SEBAGAI CADANGAN PANAS. Jurnal Teknologi Perikanan Dan Kelautan, 12(1), 39-46. https://doi.org/10.24319/jtpk.12.39-46
Section
JTPK MEI 2021