2022
DOI: 10.30867/action.v7i2.724
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Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap

Abstract: One of the processes of smoking fish is using organic materials. Smoking also gives a good flavor and aroma. Smoked fish can be consumed directly and also processed further. The study aimed to measure the effect of various smoke sources on microbiological, organoleptic and protein levels of smoked tilapia. The research design was experimental with a Randomized Control Trial (RCT) using coconut husk, rice husk, and bamboo leaf smoke sources. The research was conducted at the Organoleptic Laboratory of the Depar… Show more

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Cited by 2 publications
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“…Temperature and time consistency are elements that contribute to protein degradation. This is consistent with Hadi et al, (2022), who claimed that using high temperatures for long periods of time leads the protein content in products to become more sensitive to harm. Heating in the food preparation process induces protein denaturation in food, causing protein levels to drop.…”
Section: Fig 5 -Protein Content Of Smoked Vaname Shrimp'ssupporting
confidence: 89%
“…Temperature and time consistency are elements that contribute to protein degradation. This is consistent with Hadi et al, (2022), who claimed that using high temperatures for long periods of time leads the protein content in products to become more sensitive to harm. Heating in the food preparation process induces protein denaturation in food, causing protein levels to drop.…”
Section: Fig 5 -Protein Content Of Smoked Vaname Shrimp'ssupporting
confidence: 89%
“…Swastawati et al (2012) menyatakan bahwa proses pengolahan bahan pangan dengan pemanasan dapat menyebabkan denaturasi protein dalam bahan pangan, sehingga kadar protein dapat menurun. Hadi et al (2022) interaksi antara komponen asap dengan komponen zat gizi berpengaruh pada nilai kualitas protein dalam daging ikan. Penelitian sebelumnya yang dilaporkan oleh Sundari et al (2015) menyatakan bahwa pemanasan dapat menyebabkan terjadinya reaksireaksi baik yang diharapkan maupun yang tidak diharapkan.…”
Section: Kadar Proteinunclassified