Pengaruh Lama Waktu Pengasapan Terhadap Kualitas Ikan Cakalang (Katsuwonus Pelamis) dan Ikan Tuna Tongkol (Euthinus Affinis) Berdasarkan Hasil Uji Organoleptik di Kota Ternate”
Abstrak
Smoked skipjack (Katsuwonus pelamis) and Tuna Tongkol (Euthinus Affinis) are one of the traditional processed products which are classified as smoked fish. The principle of processing is to give a certain amount of smoke with a certain smoking time to fresh fish, then smoked, smoking back and forth the smoked fish again until a distinctive aroma and quality of smoked fish can be smelled. The purpose of this study was to determine the effect of smoking time on the quality of smoked fish. This research is an experimental research. In this study, the researchers described the results of the assessment of the treatment carried out in smoking tuna and skipjack by using a long duration of smoking. Fish smoking equipment that has different functions and is made using a tongs grill consisting of 6 treatments. Each treatment was seen from the length of smoking 1-5 hours. After that, an analysis of the assessment of the panelists consisting of 10 panelists was carried out. The assessment procedure uses an assessment sheet. The value consists of taste, aroma, color and texture. From the results of the assessment then analyzed using the percentage formula. The results of the percentage analysis showed that the administration of various smoking with different durations of time in six treatments and one control resulted in significantly different results. This is indicated by the panelists' scores from the percentage formula
Referensi
Afrianto dan Liviawaty. 1989. Pengawetan dan Pengolahan Ikan. Jogjakarta: Penerbit Kanisius.
Astuti. S. 2007. Teknik Mempertahankan Mutu Lobak (Raphonus sativus) Dengan Menggunakan Alat Pengering Vokum. Teknik Litkayasa Penyelia Pada Balai Penelitia Tanaman Sayuran. Boletin Teknik Pertanian Vol. 12. No. I. Tahun 2007.
Berhimpon, S. 1993. Mikrobiologi Perikanan Ikan. Universitas Sam Ratulangi. Manado. 52 hlm.
Desroiser. W. 1998. Teknologi Pengawetan Pangan. Jakarta: universitas Indonesia Press. Diakses tanggal 21 Mei 2011
Darianto, D. (2019). Analisa Pengaruh Waktu Dan Turbulensi Asap Pada Mesin Pengering Ikan Lele. JOURNAL OF MECHANICAL ENGINEERING MANUFACTURES MATERIALS AND ENERGY, 3(2), 130. https://doi.org/10.31289/jmemme.v3i2.3029
Giullen MD and Manzanos MJ. 2002. Study of the volatile composition of an aqueous oak smoke preparation. Food Chemistry 79:283-292.
Girrard, J.P. 1992. Technology of Meat and Meat Products. Ellis Horwood. New York.
Hadiwiyoto, Suwedo. 1993. Teknologi Pangolahan Hasil Peikanan. Liberty. Yogyakarta
Huda. N. 2004. Pengembagan Produk Bernilai Tambah dan Manajemen Mutu Terpadu. Universitas Bung Hatta. Pusat Studi Pangan Dan Gizi, Makalah Seminar Disampaikan Pada Pelatihan Pengelolaan Hasil Perikanan Sumatra Barat. Padang: Wisma Bunda. 19-21 Juli 2004
Husen, A. (2018). Pengolahan Ikan Cakalang Asap (Katsuwonus pelamis) Dengan Penilaian Organoleptik. TECHNO: JURNAL PENELITIAN, 7(2), 165. https://doi.org/10.33387/tk.v7i2.667
Isamu, K.T., Hari P. dan Sudarminto S. Y. 2012. Karakteristik Fisik, Kimia dan Organoleptik Ikan Cakalang (Katsuwonus pelamis) Asap di Kendari. Jurnal Teknologi Pertanian. 13 (2) : 105-110.
Leki, A., & Mardyaningsih, M. (2017). Analisis Tekno-Ekonomi dan Efisiensi Usaha Se’i Tuna Asap Cair Daun Kesambi. JURNAL FLYWHEEL, 8(2), 1-7
Martinez O, Salmeron J, Guillen MD, and Casas C. 2007. Sensorial and physicochemical caharacteristics of salmon (Salmon salar) treated by different smoking process during storage. Food Science and Technology International 13(6):477-484.
Martinez, O., J. Salmeron, D. Maria dan C. Casas. 2011. Characteristics of Dry and Brine-Salted Salmon Later Treated with Liquid Smoke Flavouring. Agricultural and Food Science. 20: 217-227hlm. https://doi.org.10.2137/145960611797471543
Purnomo,H., 1995 Aktivitas Air dan Peranannya dalam pengawetan Pangan. UI Press. Jakarta.
Ramadayanti R. A., Swastawati, F., & Suharto, S. (2019) PROFIL ASAM AMINO DENDENG GILING IKAN LELE DUMBO (CLARIAS GARIEPINUS) DENGAN PENAMBAHAN KONSTRASI ASAP CAIR YANG BERBEDA (Amino Acid Profiles Of Dumbo Catfish (Clarias Gariepinus) Jerked Meat Processed With Different Concentration Of Fisheries Sciense And Technology, 14(2),136-140
Saparinto, Cahyo. 2010. Usaha Ikan Konsumsi di Lahan 100m2, Jakarta : Penebar Swadaya
Swastawati F. Surti T, Agustini T W, dan Riyadi P H. 2013. Karakteristik Kualitas Ikan Asap YangDiproses Menggunakan Metode Dan Jenis Ikan Berbeda. Jurnal Aplikasi Teknologi Pangan Vol. 2 No. 3.
Tumonda, S., Mewengkang, H. W., & Timbowo, S. M. (2017). KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN. MEDIA TEKNOLOGI HASIL PERIKANAN, 5(2), 64. https://doi.org/10.35800/mthp.5.2.2017.14937
Towadi, K., R.M. Harmain dan F.A. Dali. 2013. Pengaruh Lama Pengasapan yang Berbeda Terhadap Mutu Organoleptik dan Kadar Air pada Ikan Tongkol (Euthynnus affinis) Asap. Jurnal Ilmiah Perikanan dan Kelautan. 1(3): 177-185 hlm.
Winarno. FG. 2004. Kimia Pangan dan Gizi. Edisi Revisi. Jakarta: Gramedia Pustaka Utama.
Yeti. I. 1990. Pola Perubahan kadar air dan NIlai organoleptik ikan lais(Cryptopterus limpok).asap setelah mengalami perlakuan suhudan lama pengasapan.Institut Pertanian Bogor : Skripsi
