Water Content of Tilapia Fish Fillet Chips

3.1.1. Water Content of Tilapia Fish Fillet Chips

The average water content of Tilapia Fish Fillet Chips, ranged from 1. 64 – 3.10%. The value of average water content of Tilapia Fish Fillet Chips is shown in Figure 2. Water content analysis result show that the diminishing proportion of rice flour (increasing of tapioca proportion) will cause the increasing average water content, but in R80T20 and R70T30 although water content value slightly increase, but there are no big differences between it (P ≤ 0.01) . It happens because the proportion

difference is just 10%. It also happens between R100T0 and R80T20, although the difference only 20%, there is slightly increasing water content (P ≤0.01). It happens because the water content of the raw material, rice flour proportion is 12% (Directorate of Nutrition, Indonesian Republic Health Department, 1989), is equal with tapioca proportion, that is 12%, so the decreasing amount of one of the flour in the dough chips do not make a real contribution to the change in water content.

The longer the storage time of chips, from 3.6 and 9 weeks, further increase the water content. The average value of water content based on storage time in succession: 1.604; 2.39; and 3.087. During storage, the increasing water content of the chips which are packaged in 0.08 mm polyethylene plastic bags, by Eko Nur Cahyo Ratna Dewi and Ibrahim (2008, in http://eprints.undip.ac.id 190821EKO_Nur.pdf.), who researching red tilapia fillet beef jerky and stored in Vacuum (vacuum) containers compared to the polyethylene plastic bag , storage for 30 days. Water content of beef jerky that stored in plastic bag increase significantly from 16. 280 b.b (0 days) to 18.760 b.b (30 days), while the water content of beef jerky that stored in Vacuum containers, water content decreases from 15.960 b.b (0days) to 13.970 b.b (30days). The increasing water content of the product that stored in plastic bag during storage because when the product is inserted in plastic bag, the plastic bag still contained the air, so even though it is sealed, the air in te bag wil be absorbed into the product. In addition, the packaging is still able to be influenced from the outside air humidity Quality requirements of

Sept ember 8 th – 9 th 2015, Facult y of Biot echnology – Universit as At ma Jaya Yogyakart a

Tilapia Fish Fillet Chips that wrapped with different flour dough and being fried, are not in the Indonesian National Standard (SNI), then as a comparison, used quality requirements chips fried tempeh with rice flour pads, with SNI 01-2602- 1992. In the Indonesian National Standard (SNI), quality requirement of maximum water content of tempeh chips is 3% (SNI Refined Product of THP in http://a289431serbaserbidajal.blogspot.com/2012/05/sni-produk-olahan-tph.html;

Based on the assumption, so all of the formulation of the dough with the mixing flour between rice flour and tapioca flour R 100 T 0 ,R 80 T 20 dan R 70 T 30 ) which is used to wrap the fillet of tilapia fry chips for storage time of 3.6 and 9 weeks, the water content is still in the SNI specified maximum limit, so it means thaT it fulfills the

quality requirements, unless the treatment R 100 T 0 W 9 with the 3. 1068 of water content, so it is slightly above the maximum limit of SNI standard.