CD Skripsi

Analisa Durasi Pengasapan Dan Penambahan Garam Pada Impedansi Ikan Asap Patin Menggunakan Impedance Spectroscopy

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Smoked fish is a highly valuable processed product known for its numerous benefits. Various types of fish, including catfish (pangasius sp), can be used to create smoked fish. Smoking is a preservation method that significantly extends the shelf life of the product. The quality of the final product is greatly influenced by the smoking duration and the preparation of the sample. It is important to conduct a thorough evaluation to ensure the production of high-quality smoked fish that meets consumer standards. This study focuses on the analysis of moisture and salt content in smoked catfish using impedance spectroscopy, as well as the measurement of impedance, real, and imaginary values. The smoked catfish samples were obtained from Kampar Regency, a renowned area for catfish smoking in Kampar. The measurements were performed using the Impedance Spectroscopy method with the IC AD8302 across frequencies ranging from 10 Hz to 10 MHz. The smoking durations included 4 hours, 8 hours, 12 hours, 16 hours, and 20 hours, while the variations in salt concentration before smoking were 0%, 5%, 10%, 15%, and 20%. At a frequency of 1 MHz, the smoking durations of smoked catfish resulted in impedance values of 82029 Ω, 164058 Ω, 246088 Ω, 328117 Ω, and 410147 Ω, respectively. In addition, the salt concentration variations in smoked catfish at a frequency of 1 MHz led to impedance values of 9147 Ω, 4573 Ω, 2072 Ω, 6590 Ω, and 8233 Ω, respectively. The impedance measurements reflected an increase in impedance values with increased smoking duration, suggesting that smoking reduces the water content in fish. As water possesses higher electrical conductivity compared to dry tissue, the decrease in water content results in higher impedance values. Furthermore, adding salt to catfish before smoking lowers the impedance value due to increased ionic conductivity, salt penetration into the tissue and the interaction with the smoking process, which concentrates the salt ions in the fish tissue.

Keywords: Impedance, IC AD8302, smoked catfish, smoking, moisture, salt content

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1803124836

Penerbit

Pekanbaru : Universitas Riau FMIFA Fisika., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1803124836

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

FISIKA

Info Detail Spesifik

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Pernyataan Tanggungjawab

mardiah

Versi lain/terkait

Lampiran Berkas

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