Pengukuran Variasi Tingkat Keasinan Ikan Asin Gabus (Channa striata) Menggunakan Metode Impedansi
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Date
2023-05
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Elfitra
Abstract
The process of salting fresh fish can extend the shelf life of fish and give it a
savory taste. The level of saltiness in salted fish can affect product quality, such as
taste, aroma, texture, and shelf life. This research was conducted to determine the
quality of salted snakehead fish (Channa Striata) with variations in the level of
saltiness using the Multi I/O Card PCI 6221 National Instrument which is driven
by LabVIEW software, the measurement frequency starts from 10 Hz to 5 kHz at
an amplitude of 500 mV. Impedance measurements were carried out on snakehead
fish samples with three different levels of saltiness, namely 10%, 20% and 40%
salt, obtained a maximum impedance value of 78574.31 Ohm for salted snakehead
fish 10% salt and a minimum of 53360.95 Ohm at 40 % salt. The decrease in
impedance is caused by differences in the salt content of the fish. From the results
of this study, it can be concluded that the bioelectrical impedance method can be
used as an effective method for evaluating the quality of salted snakehead fish
based on variations in saltiness.
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Keywords
snakehead fish, salting, impedance
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