Analisa Rancangan Percobaan Pengaruh Jenis Bahan Bakar Terhadap Tingkat Kandungan Protein Ikan Asap Dari Usaha Tradisional di Desa Hative Kecil
Abstract
Kadar protein ikan asap dapat dipengaruhi oleh jenis bahan bakar yang digunakan selama proses pengasapan. Dalam prakteknya, pengolahan ikan asap oleh usaha-usaha tradisional dapat menggunakan jenis bahan bakar yang bervariasi bergantung pada potensi ketersediaannya disekitar tempat produksi ikan asap. Penelitian ini mengkaji dampak perbedaan jenis bahan bakar terhadap kualitas ikan asap terkait dengan kadar protein terkaita dalam daging ikan, sekaligus menetapkan jenis bahan bakar unggulan yang baik digunakan oleh usaha-usaha tradisional ikan asap. Dengan menggunakan model Rancangan Acak Lengkap (RAL) dan uji lanjut Tukey, ditemukan bahwa bahan bakar jenis kayu gandaria, gupasa dan besi menghasilkan kadar protein yang lebih besar dibandingkan jika menggunakan bahan bakar tempurung kelapa, sabut kelapa atau kombinasi tempurung dan sabut kelapa.
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