Optimasi Parameter Pencucian Pada Produksi Frozen Dotted Gizzard Shad (Konosirus Punctatus) Menggunakan Response Surface Methodology

Muhammad Sahal Al-Faruq; Hasan Bashori

doi:10.35891/ktjc4522

Authors

Muhammad Sahal Al-Faruq Universitas Yudharta Pasuruan
Hasan Bashori Universitas Yudharta Pasuruan

DOI:

https://doi.org/10.35891/ktjc4522

Keywords:

Dotted Gizzard Shad, Fish Washing, Optimization, Response Surface Methodology, TVB-N

Abstract

The washing process is a critical control point in the frozen seafood processing industry for maintaining organoleptic quality and slowing the rate of spoilage. This study aimed to optimize the washing process parameters for Konosiro (Dotted Gizzard Shad) at PT. XYZ using Response Surface Methodology (RSM) with a Central Composite Design (CCD). The independent variables tested were washing water temperature (5⁰C-15⁰C), washing time (10–30 seconds), and washing solution concentration (2%–6%). The measured response variables were moisture content, texture, and Total Volatile Base Nitrogen (TVB-N) content. RSM analysis results indicated that linear and quadratic regression models effectively explained the response variations, with coefficients of determination (R²) of 0.995 (moisture content), 0.983 (texture), and 0.979 (TVB-N). Optimization results recommended the best washing conditions to be a temperature of 5⁰C, a duration of 10 seconds, and a solution concentration of 2%; these conditions yielded estimated responses of 85.86% for moisture content, 17.35 N/cm² for texture, and 7.26 mg N/100g for TVB-N content. These conditions proved effective in preserving fish freshness and minimizing damage to the muscle tissue.

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