Pengaruh Konsentrasi Asap Cair Dan Lama Perendaman Terhadap Mutu Organoleptik Ikan Kayu (Katsuo-Bushi)

Katiandagho, Yisia; Berhimpon, Siegfried; Reo, Albert Royke

doi:10.35800/mthp.5.1.2017.14877

Cited by 8 publications

(8 citation statements)

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“…The moisture content of grain materials such as corn to be safe during storage must be dried to a moisture content of 14-12% (Magan & Aldred, 2007). Low water content can increase product shelf life (Katiandagho et al, 2017).…”

Section: Changes In Water Contentmentioning

confidence: 99%

Effect of Smoking Application on the Quality of Local Timor Corn

Nino

Neobeni²,

Nule³

2022

JTEP-L

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Corn is one of the most widely cultivated plants in Indonesia and is used as a staple food by several people, especially in the province of East Nusa Tenggara. The way to store corn is done by farmers, namely smoking. Fumigation is done by burning wood in the smoking room (kitchen). Fumigation is carried out with the intention of preserving corn by utilizing a heat source that comes from the smoke from burning wood or other materials. The purpose of this study was to determine changes in water content changes during the smoking process using plant materials and to determine the quality of local Timor corn. Based on the results of the study, the average ambient temperature was 30.43ºC, the average RH was 81.76%, with an average initial moisture content of 18.76% wb was able to reduce the water content of local Timor corn to 11% wb (using Schleicera oleosa), 10.5% wb (Hyptis suaveolens), and 10.2 (Chromolaena odorata), average reducing sugars 0.52% wb, average protein content 7.82% wb, average carbohydrates of 7.59% wb, and average fat of 5.35% wb. Keywords: Corn, Nutrition Value, Smoking, Soluble Solid, Timor

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Section: Changes In Water Contentmentioning

confidence: 99%

Effect of Smoking Application on the Quality of Local Timor Corn

Nino

Neobeni²,

Nule³

2022

JTEP-L

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“…Kualitas merupakan faktor yang sangat penting, yang perlu diperhatikan baik oleh produsen maupun konsumen. Oleh karena itu, setiap bahan pangan memiliki standar mutu yang menjadi tolok ukur produksi pangan (Katiandagho et al, 2017).…”

Section: Masa Simpan Ikan Kayuunclassified

Kombinasi pengemasan vakum dan iradiasi untuk memperpanjang masa simpan ikan kayu (Keumamah)

et al. 2021

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Keumamah, or dried fish, is one of Aceh Province's traditional delicacies whose ingredient is mackerel tuna. The making of dried fish (Keumamah) is a method of preserving fish to prolong its shelf life. The study aimed to measure the storage time of dried fish (Keumamah) using vacuum packaging and irradiation. The study used an experimental design through the Randomized Control Trial (RCT) method. Statistically analyzed using ANOVA and advanced Duncan test with Confidence Interval (CI) of 95%. This study showed that vacuum irradiation could significantly preserve the colour, taste, flavour, and texture characteristics of the dried fish (p < 0,01) for all variables. The Total Plate Count (TPC) test and water, protein, and fat content analysis suggest a significantly better post-storage condition of the dried fish using a vacuum and irradiation combination. Meanwhile, the analysis of ash content did not show a significant difference between treatment and control groups (p= 0,386). In conclusion, the packaging with a combination of vacuum and irradiation could prolong the shelf life of dried fish

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“…Agar ramah lingkungan dan aman untuk tubuh, pengasapan ikan dapat dilakukan dengan menggunakan asap cair (Swastawati et al, 2018). Penggunaan asap cair dalam proses pengolahan ikan memiliki beberapa kelebihan seperti keseragaman rasa dan kenampakan dari produk yang dihasilkan, efisien, meminimalisir polusi lingkungan, dan sedikitnya senyawa karsinogen yang terbentuk jika dibandingkan dengan pengasapan tradisional (Katiandagho et al, 2017). Senyawa karsinogen merupakan senyawa yang muncul akibat kandungan fenol yang tinggi.…”

Section: Pendahuluanunclassified

Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) dan Lama Waktu Pengovenan terhadap Mutu Ikan Cakalang (Katsuwonus Pelamis)

Matasik

Kencana

Wirawan

2021

jbeta

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Abstrak Ikan cakalang (Katsuwonus pelamis) salah satu jenis ikan yang banyak di konsumsi oleh masyarakat Indonesia. Kandungan nutrisinya yang cukup tinggi dan rasanya enak, membuat ikan cakalang sangat digemari Permasalahan yang sangat sering terjadi adalah dalam penanganan pasca panen ikan cakalang terutama pada musim panen raya. Kerusakan yang umum terjadi adalah pembusukan pada saat penyimpanan dalam jangka waktu tertentu. Hal ini terjadi disamping karena teknologi yang digunakan tidak memadai juga disebabkan oleh kandungan air ikan cakalang mencapai 80%, pH tubuh mendekati netral, serta kandungan gizi yang tinggi sehingga ikan merupakan media yang baik untuk pertumbuhan bakteri dan mikroorganisme lainnya. Salah satu pengolahan pasca panen yang sering dilakukan adalah dengan cara pengasapan. Penelitian ini bertujuan untuk mengukur dan mendapatkan konsentrasi asap cair bambu tabah dan lama waktu pengovenan yang tepat untuk mendapatkan kualitas mutu ikan cakalang terbaik. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama merupakan perlakuan pemberian konsentrasi asap cair yang terdiri dari konsentrasi 1%, 5% dan 9%. Faktor kedua merupakan perlakuan lama pengovenan pada ikan yang terdiri dari waktu 120 menit, 180 menit dan 240 menit, pada suhu 90?. Kombinasi perlakuan terbaik adalah pada konsetrasi asap cair 9% dan lama waktu pengovenan 240 menit menghasilkan ikan cakalang asap dengan karakteristik sebagai berikut: kadar air 41,88%; kadar protein 20,98%; total mikroba 4,50x10-4 CFU/g; nilai uji sensori kenampakan 8,33; aroma 8,87; rasa 8,60 serta tekstur 8,73. Abstract Skipjack tuna (Katsuwonus pelamis) is one widely consumed by Indonesian. It is high nutritional content and has good taste, makes skipjack fish very popular. Problems that often occur are in post-harvest handling of skipjack tuna, especially during the harvest season. The damage that commonly occurs is spoilage during storage for a certain period. It was caused by the technology used not being adequate, the water content of skipjack tuna to reach up to 80%, the body pH close to neutral, and the high nutritional content, so that fish is the best medium bacteria and others to grow. One of the post-harvest processing frequently is smoking. This study aims to measure and obtain the concentration of liquid smoke of tabah bamboo and the proper length drying to get the best quality of skipjack tuna. The method used is a factorial completely randomized design with two factors. The first factor is giving the liquid smoke concentration which consists of 1%, 5%, and 9%. The second factor is the length of fish in the oven on the fish consisting of 120 minutes, 180 minutes, and 240 minutes, at a temperature of 90?. The best treatment combination was at 9% liquid smoke concentration and 240 minutes of oven time to produce smoked skipjack tuna with the following characteristics: water content 41.88%; protein content 20.98%; total microbes 4.50x10-4 CFU/g; the value of the sensory appearance test is 8.33; fragrance 8.87; 8.60 taste and 8.73 texture.

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Pengaruh Konsentrasi Asap Cair Dan Lama Perendaman Terhadap Mutu Organoleptik Ikan Kayu (Katsuo-Bushi)

Cited by 8 publications

References 0 publications

Effect of Smoking Application on the Quality of Local Timor Corn

Effect of Smoking Application on the Quality of Local Timor Corn

Kombinasi pengemasan vakum dan iradiasi untuk memperpanjang masa simpan ikan kayu (Keumamah)

Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) dan Lama Waktu Pengovenan terhadap Mutu Ikan Cakalang (Katsuwonus Pelamis)

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