KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN

Tumonda, Steven; Mewengkang, Hanny Welly; Timbowo, Semuel Marthen

doi:10.35800/mthp.5.2.2017.14937

Cited by 10 publications

(13 citation statements)

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“…Pengasapan adalah cara tradisional dalam upaya pengawetan ikan (Martinez et al, 2007;Mareta & Awami, 2011). Pengasapan ikan dilakukan agar dapat menurunkan kadar air dari tubuh ikan, sehingga mampu menekan berkembangbiaknya bakteri dan memperpanjang masa simpan dari ikan asap (Tumonda et al, 2017). Penelitian Adebowale et al (2008) (Kaparang et al, 2013;Riansyah et al, 2013).…”

Section: Pendahuluanunclassified

PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP

Litaay¹

2022

J. Ilmu dan Teknologi Kelautan Tropis

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Pengasapan ikan merupakan salah satu metode pengolahan guna memperpanjang masa simpan produk. Salah satu cara pengolahan untuk mengatasi terjadinya penurunan mutu ikan nila yaitu melalui proses pengasapan dingin. Pengasapan dingin memiliki daya tahan yang lebih lama dibandingkan ikan yang diasapi dengan pengasapan panas. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengasapan terhadap kualitas ikan nila asap dengan menggunakan metode pengasapan dingin. Interaksi perlakuan suhu dan lama pengasapan pada proses pengasapan memengaruhi karakteristik kadar air, lemak, dan garam ikan nila asap. Ikan nila asap yang dihasilkan dengan kombinasi perlakuan suhu dan lama pengasapan memiliki kadar air sebesar 12,73-20,46%; lemak dengan rata-rata antara 16,48-27,17%; dan garam sebesar 3,30-4,68%. Perlakuan suhu 50-55oC selama 48 jam memberikan nilai kadar air yang lebih rendah sebesar 12,73%. Hasil penelitian ini menunjukkan bahwa perbedaan suhu dan lama pengasapan berpengaruh terhadap kadar air, lemak, dan garam ikan nila asap.

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Section: Pendahuluanunclassified

PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP

Litaay¹

2022

J. Ilmu dan Teknologi Kelautan Tropis

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“…Moisture content is an important parameter to determine the quality of smoked fish produced. The water content contained in smoked fish can affect the shelf life of smoked fish (Tumonda, Mewengkang, & Timbowo, 2017). Because the water content is a medium for microbes to breed.…”

Section: The Effect Of Conventional and Non-conventional Smoking On The Histamine Content In Smoked Fishmentioning

confidence: 99%

Conventional and Non-conventional Smoking on Microbial Quality and Histamine of Ikan Fufu (Smoked Fish)

A.Bahruddin

Hamid²

2021

int.jour.sci.res.mana.

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Fish is a commodity with high nutritional value. The content of this nutritional value causes fish to be easy to decompose. Therefore, it is necessary to develop and process skipjack fufu (smoked skipjack) fish that improve the quality of smoked skipjack tuna (smoked skipjack) chemically, microbiologically, and with low histamine content. The purpose of this study was to determine the chemical, microbiological, and histamine quality of smoked fish with conventional and non-conventional smoking. This type of research was a quantitative study with a randomized block design. This research is a laboratory experiment with two treatments, namely conventional and non-conventional methods equipped with three replications and three blocks. The results of the test on the third day (H3) and the ninth day (H9) of storage showed that there was no growth of Salmonella sp. and Vibrio cholera in smoked fish samples with conventional (P2) and non-conventional (P1) smoking techniques. There were differences in non-conventional and conventional smoking on the histamine content in smoked fish. Conclusion. There was no growth of Salmonella sp and Vibrio cholera in smoked fish. There is a difference in the histamine content of conventional (P2) and non-conventional (P1) smoking techniques in smoked fish.

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“…Kadar air menurun menurut lama waktu pengasapan yang dilakukan (Hasanah et al, 2012). Adapun penyebabnya menurut Tumonda et al (2017), perubahan kadar air pada proses pengasapan diakibatkan karena panas dan penarikan air dari jaringan tubuh ikan oleh penyerapan berbagai senyawa kimia dari asap. Hasil penyimpanan jam ke-0, ke-24, ke-48, ke-72, ke 96 dan ke-120 kombinasi perlakuan, menunjukkan Gambar 4 menunjukkan nilai TPC setiap perlakuan meningkat setiap 24 jam waktu penyimpanan, dengan nilai TPC tertinggi ditunjukan oleh kombinasi perlakuan tanpa penambahan konsentrasi asap cair (konsentrasi 0%) dan perlakuan suhu pengovenan 60⁰C (K1S1).…”

Section: Kadar Airunclassified

Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Kosentrasi Asap Cair dan Suhu Pengovenan yang Berbeda

Mbalur

Kencana²,

Wijaya³

2021

jbeta

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ABSTRAK Pengolahan ikan nila dapat dilakukan dengan memanfaatkan asap cair bambu tabah, karena dapat menghambat pertumbuhan bakteri dan membunuh bakteri oleh kandungan senyawa fenol yang terkandung dalam asap cair bambu tabah. Tujuan penelitian ini untuk menentukan pengaruh konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan, terhadap karakteristik ikan nila asap dan menentukan kombinasi konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan yang memberikan masa simpan paling panjang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan dua faktor, yaitu kadar konsentrasi asap cair (K) sebanyak 5 taraf perlakuan (0%, 5%, 10%, 15%, dan 20%) dan suhu pengovenan (S) sebanyak 3 taraf yaitu 600C, 800C, dan 1000C, dioven selama 4 jam, perlakuan dilakukan dalam 2 kali ulangan. Parameter yang diukur meliputi karakteristik yang mempengaruhi umur simpan seperti pH, Kadar air, Kekerasan, Total Plate Count (TPC), dan untuk menentukan umur simpan ikan nila olahan menggunakan metode Extended Storage Studies (ESS) melalui uji sensoris Kenampakan, Aroma, Tekstur, dan Rasa setiap 24 jam selama masa penyimpanan pada suhu ruang ± 280C, hingga produk dikatakan rusak. Dapat disimpulkan bahwa, konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan, memberikan pengaruh nyata (P<0.05) terhadap perubahan pH, kadar air, kekerasan, TPC, dan organoleptik kenampakan, aroma, tektur, dan rasa ikan nila asap cair bambu tabah. Kombinasi perendaman asap cair 20% dan suhu pengovenan 1000C adalah kombinasi yang memberikan masa simpan paling panjang selama 24 jam. ABSTRACT Processing fish tilapia can be done by utilizing the liquid smoke of tabah bamboo, because it can inhibit the growth of bacteria and kill bacteria by phenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabah bamboo liquid smoke and the oven temperature which gives the longest shelf life. This study used a factorial completely randomized design using two factors, namely, the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in an oven for 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that affect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and taste were observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect (P<0.05) on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture, and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.

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KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN

Cited by 10 publications

References 0 publications

PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP

PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP

Conventional and Non-conventional Smoking on Microbial Quality and Histamine of Ikan Fufu (Smoked Fish)

Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Kosentrasi Asap Cair dan Suhu Pengovenan yang Berbeda

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