This study was carried out to evaluate the effects of different drying methods (sun drying, cabinet
drying and convection oven) and hydrocolloids (carrageenan and alginate) on physicochemical
properties of semi-dried catfish jerky. The concentration of hydrocolloids used was 1% and 2%.
Samples without the addition of hydrocolloid served as the control group. The water activity of semidried catfish jerky decreased with the addition of hydrocolloids. For colour properties, lightness (L*)
value of semi-dried catfish jerky increased with the increased concentration of hydrocolloids. The
addition of 2% alginate (2%A) and 2% carrageenan (2%C) showed higher lightness (L*) than the
controlled group for all drying methods, except for sun drying with carrageenan. Both carrageenan and
alginate added into semi-dried catfish jerky increased the processing yields. The addition of 2%
carrageenan (2%C) and 1% alginate (1%A) improved the product yields for all drying methods. This
paper argues that the application of cabinet dryer gives better shelf stability due to the lower range of
water activity than other drying methods while preserving colour quality and product yields.