Pengaruh Suhu dan Lama Pemanasan terhadap Karakteristik Ikan Tongkol Olahan yang Direndam Dalam Larutan Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

  • Luber Turnip Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.
  • I Wayan Widia Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.
  • Pande Ketut Diah Kencana Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia.

Abstract

Tuna has a high protein and water content, and has solid meat. But tuna is also very easy to damage. The cause of damage fish is a high water content which can cause microorganisms to multiply easily. Fumigation with  liquid smoke is safer and more practical than conventional fumigation, because liquid smoke contains phenol, carbonyl and organic acids which are useful for providing a distinctive taste and as preservatives in fish. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). The purpose of this study was to determine the effect of temperature and heating time on the characteristics of processed tuna which soaked in liquid smoke stem of tabah bamboo and to find out the temperature and heating time of the best organoleptic characteristics of processed tuna which soaked in a solution of liquid smoke stem of tabah bamboo. The method used is Factorial Completely Randomized Design with two factors. The first factor is the treatment of heating temperature which consists of three levels, and the second factor is the treatment of heating time which consists of three levels. Each treatment was repeated twice. The best combination of treatments is the heating temperature of 100?C, heating for 4 hours produce pH 5.5, water content 58.06%, ash content 1.69%, protein content 18.29%, hedonic color test 3.94, aroma test hedonic 4.28, hedonic texture test 4.72, hedonic taste test 4.5, texture scoring test 4.83, and the overall acceptance scoring test is 4.39.


Keywoard : smoked tuna, liquid smoke, tabah bamboo.

Downloads

Download data is not yet available.

References

Adawyah, R. 2007. Pengolahan dan Pengawetan Ikan. Jakarta : Bumi Aksara.

Adel tuyu, Hens Onibala, Daisy M. Makapedua. 2014. Studi lama pengeringan ikan selar (Selaroides Sp) asin dihubungkan dengan kadar air dan nilai organoleptik. Jurnal Media Teknologi Hail Perikanan. Vol. 2. No. 2.

Afrianto, E & Liviawaty, E. 1989. Pengawetan dan Pengolahan Ikan. Yogyakarta : Kanisius.

Agbabiaka, L. A., Amadi A. S., Madubuko, C. U. Nwanko, F.C., and Ojukannaiye A. S. 2012. Assessment of nutrients and sensory qualities of brine pre – treated catfish smoked with two different woods. African Journal pf Food Science Vol. 6 (7). 245-248.

Anonimous.1995.Method of Analysis. Association of Official Analytical Chemistry. Washington D.C.

Asrawaty. 2011. Pengaruh suhu dan lama pengeringan terhadap mutu tepung pandan. Jurnal KIAT Edisi Juni. Universitas Alkkhairaat. Palu.

Asri, N. D. 2009. Efek Perbedaan Teknik Pengeringan Terhadap Kualitas, Fermentabilitas, dan Kecernaan Hay Daun Rami (Boehmeria nivea L Gaud). Skripsi. Departemen Ilmu Nutrisi dan Teknologi Pakan. Fakultas Peternakan. Institut Pertanian Bogor.

Astawan, Made. (2004). Ikan Yang Sedap Dan Bergizi. Solo: Tiga Serangkai.

Badan Standardisasi Nasional. 2006. Uji Organoleptik Ikan Tongkol Asap. SNI 01.2346.2006. Jakarta : BSN.

Badan Standardisasi Nasional. 2009. Spesifikasi Ikan Asap. SNI 2725. 2: 2009. Jakarta : BSN.

Cardinal, M., Cornet, J., Serot, T., Baron, R. 2006. Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationship with phenolic compound content. Food Chemistry: 137-146.

Dadik. 2006. Pengaruh Waktu Curing (Perendaman dalam Larutan Bumbu) Terhadap Mutu Dendeng Fillet Ikan Lele Dumbo (Clarias Gariepinus) Selama Penyimpanan. Skripsi. Bogor: Departemen Ilmu dan Teknologi Pangan. Fakultas Pertanian. Institut Pertanian Bogor.

Darmadji, P., Supriyadi, dan Hidayat, C. 1999. Produksi asap rempah cair dan limbah padat rempah dengan cara pirolisa. Agritech. 19 (1): 11–15.

Diatmika, I Gusti Ngurah Agung Yogi Angga. 2019. Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buse-Kurs) Dengan Proses Pirolisis Pada Suhu Yang Berbeda. Jimbaran Bali Udayana.

Ekpenyoung, E., C. O. Ibok. 2012. Effect of smoking, salting and frozen-storage on the nutrient composition of the african catfish (Clarias gariepinus). Journal of Food, Agriculture and Environment Vol. 10 (1): 64-66.

Hadiwiyoto. 1993. Teknologi Pengolahan Hasil Perikanan. Liberty. Yogyakarta.

Hadiwiyoto, Suwedo., Sri Naruki., Sri Satyanti., Hastini Rahayu., dan Diana Riptakasari. 2000. Perubahan kelarutan protein, kandungan lisin (Available), metionin, dan histidin bandeng presto selama penyimpanan dan pemasakan ulang. Agritech Vol. 19. No. 2. Universitas Gajahmada. Yogyakarta:78-82.

Karseno, K., Darmadji, P., & Rahayu, K. (2002). Daya hambat asap cair kayu karet terhadap bakteri pengkontaminan lateks dan ribbed smoke sheet. Agritech, 21(1), 10-15.

Kencana, P. K. D., Widia, W. dan Antara, N. S. 2012. Praktek Baik Budi Daya Bambu Rebung Tabah (Gigantochloa Nigrociliata Buse-Kurz), pp. 1–69.

Kostyra, Eliza and Pikielna, Nina Barylko. 2006. Volatiles composition and flavour profile identity of smoke flavourings. Food Qualty and Preference 17. Pp 85-95.

Marabessy, I. 2007. Produksi Asap Cair dari Limbah Pertanian dan Penggunaannya dalam Pembuatan Ikan Tongkol (Euthynnus affanis) Asap. [Tesis]. IPB. Bogor.

Martinez, O., J. Salmeron, M.D. Guillen and C. Casas. (2007). Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings. Food Chemistry. 100. 498-503.

Muratore, G., Mazzaglia, A., Lanza, C., & Licciardello, F. (2007). Effect of process variables on the quality of swordfish fillets flavored with smoke condensate. Journal of Food Processing and Preservation, 31(2), 167-177.

Purnomo, H. 1995. Aktivitas Air dan Peranannya dalam Pengawet Pangan. UI-Press. Jakarta.

Riansyah, Agus Supriadi*, Rodiana Nopianti., 2013. Pengaruh Perbedaan Suhu dan Waktu Pengeringan Terhadap Karakteristik Ikan Asin Sepat Siam (Ttrichogaster Pectoralis) dengan Menggunakan Oven. Program Studi Teknologi Hasil Perikanan. Fakultas Pertanian. Universitas Sriwijaya Indralaya Ogan Hilir.

Sastrosupadi. 2000. Rancangan Percobaan Praktis Bidang Pertanian. Kanisius. Malang. 276p.

Sebranek, J. 2009. Basic Curing Ingredients. Di dalam: Tarte R, editor. Ingredients in Meat Product. Properties, Functionality and Applications. New York: Springer Science. Page 1-24.

Simko P. 2005. Factors affecting elimination of polycylic aromatic hydrocarbons from smoked meat foods and liquid smoke flavourings: a review of molecular nutrition. Food Research 49:637-647.

Sudarmadji, S., Haryono, B., Suhardi. 1997. Analisa Bahan Makanan dan Pertanian. Liberty Yogyakarta.

Sudarmadji, S., Haryono, B., dan Suhardi. 2003. Analisa Bahan Makanan dan Pertanian. Liberty Yogyakarta. 171 hlm.

Sulistijowati R., Djunaedi O., Nurahajati J., Afrianto E., Udin Z., 2011. Mekanisme Pengasapan., UNPAD PRESS., pdf., 13/06/2019/2:42pm., http://respository. iung.ac.id/get/karyailmiah/240/mekanisme-pengasapan-ikan.pdf.

Suprayitno, Eddy., T.J. Moejiharto, dan Wahyu Prasetya. 2000. Kualitas ikan sidat (Anguilla bicolor) asap dengan presentase garam dan kayu penghasil asap yang berbeda. Jurnal Makanan Tradisional Indonesia : 41-45.

Sutanaya, Nyoman Try Atmajaya. 2018. Aplikasi Penggunaan Asap Cair Terhadap Daya Awet Fillet Ikan Tuna. Jimbaran Bali Udayana.

Suzuki, T. 1981. Fish and Krill Protein. Processing Technology Applied Science, London.

Swastawati, Fronthea., Y.S. Darmanto., L.Sya’rani., K. Rahayu Kuswanto., K.D. Anthony Taylor. 2014. Quality characteristic of smoked skipjack (Katsuwonus pelamis) using different liquid smoke. International Journal of Bioscience, Biochemistry and Bioinformatics. Vol. 4 No 2 March 2014. 94-99.

Swastawati, F. 2007. Pengasapan Ikan Menggunakan Liquid Smoke. Universitas Diponegoro. Semarang. 75 hlm.
Winarno, F. G. 1995. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.

Winarno, F. G. 2004. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Published
2019-08-20
How to Cite
TURNIP, Luber; WIDIA, I Wayan; KENCANA, Pande Ketut Diah. Pengaruh Suhu dan Lama Pemanasan terhadap Karakteristik Ikan Tongkol Olahan yang Direndam Dalam Larutan Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ). Jurnal BETA (Biosistem dan Teknik Pertanian), [S.l.], v. 8, n. 1, p. 158-166, aug. 2019. ISSN 2502-3012. Available at: <https://ojs.unud.ac.id/index.php/beta/article/view/50745>. Date accessed: 28 mar. 2024. doi: https://doi.org/10.24843/JBETA.2020.v08.i01.p20.
Section
Articles

Most read articles by the same author(s)

1 2 > >>