PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN, KADAR PROTEIN DAN KADAR LEMAK PADA MASAKAN SEPAT INSTAN KHAS SUMBAWA

Abstract

Sepat is a traditional food from Sumbawa, West Nusa Tenggara, made from grilled fish and then mixed with various kinds of spices and complementary ingredients. Since sepat is prepared fresh, the market is limited only in Sumbawa region. The purpose of this study was to determine the combination of temperature and drying time that is able to product instant astrigent products with antioxidant activity, protein levels and fat levels using a food dehydrator. The experimental design used was Complete Randomized Design (RAL) using 2 factors. Factor 1 is the drying temperature which consists of 3 levels, namely 50°C, 60°C, and 70°C. factor 2 is the drying time consisting of 3 levels, namely 8, 16, and 24 hours. The results showed that temperature treatment and drying time had a significant effect on antioxidant activity, protein content and fat content. The best treatment is P1W1 sample with a drying time of 50°C with a drying time 8 hours because it has a high antioxidant and protein content and a fairly low fat content.