ASEAN Journal on Science and Technology for Development


This study aimed to assess the impact of various vinegar compositions used as pre-treatment for Pacific Yellowtail Emperor (PYE) fillets during the oven-drying process, with a focus on moisture content and optimal drying conditions. Two types of commercially available vinegar, Superior Vinegar and Datu Puti Vinegar, were compared, and different drying temperatures were evaluated. The investigation revealed that the drying temperature significantly influenced the moisture content of the dried PYE fillets. Among the tested temperatures (40°C, 60°C, and 80°C), the most favorable outcome in terms of moisture content was achieved when fillets were dried at 80°C for a duration of 6 hours. Higher temperatures, such as 80°C, accelerated the drying process, resulting in reduced moisture content in a shorter timeframe. Both Superior Vinegar and Datu Puti Vinegar were employed as pre-treatment agents for the fillets. Superior Vinegar demonstrated a slight advantage over Datu Puti Vinegar in terms of moisture content. However, it is important to note that the difference in moisture content between the two pre-treatment methods was not statistically significant. The optimal drying conditions for achieving the standard dried weight and moisture content were identified as 80°C for 6 hours. The findings from this study provide valuable insights for the fish processing industry, particularly in the context of Pacific Yellowtail Emperor fillets. The use of vinegar as a pre-treatment can enhance the drying process and potentially extend the shelf life of dried fish products. Drying at higher temperatures, such as 80°C, can significantly reduce drying time, making the process more efficient.

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