PENGARUH PERBEDAAN SUHU DAN LAMA PENGASAPAN TERHADAP KADAR AIR, LEMAK DAN GARAM IKAN NILA (Oreochromis niloticus) ASAP
| Main Authors: | Litaay, Dr. Christina, Jaya, Indra, Trilaksani, Wini, Setiawan, Williandi , Deswati, Ratih |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, IPB University
, 2022
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jurnalikt/article/view/39941 http://journal.ipb.ac.id/index.php/jurnalikt/article/view/39941/24092 |
Daftar Isi:
- Smoking fish is a method of processing to extend the shelf life of the product. To overcome the decline in the quality of tilapia is through a cold smoking process. Cold smoking has a longer shelf life than fish smoked with hot smoking. This study aims to determine the effect of temperature and smoking time on the quality of smoked tilapia using the cold smoking method. The interaction of temperature treatment and smoking time in the smoking process affects the characteristics of the water, fat, and salt content of smoked tilapia. Smoked tilapia produced by a combination of temperature treatment and smoking time has a moisture content of 12.73-20.46%; fat with an average of 16.48-27.17%; and salt by 3.30-4.68%. Temperature treatment of 50-55oC for 48 hours gave a lower moisture content value of 12.73%. The results of this study indicate that differences in temperature and smoking duration affect the moisture, fat, and salt content of smoked tilapia.
- 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.