Effect of The Concentration of Tabah Bamboo Liquid Smoke and Immersion Time Against the Shelf Life of Fresh Tilapia (Oreochromis niloticus)

Authors

  • Made Praditiya Widyantara Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Pande Ketut Diah Kencana Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • I Made Anom Sutrisna Wijaya Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i01.p25

Keywords:

concentration, immersion time, liquid smoke, shelf life, tilapia

Abstract

Maintaining the quality of tilapia should be done by utilizing liquid smoke from tough bamboo because it can inhibit the growth of bacteria (the content of phenolic compounds in liquid smoke). The purpose of this study was to determine the effect of the concentration of liquid smoke of tough bamboo and the duration of immersion on the shelf life of tilapia and determine the combination of treatments that give the shelf life the longest. This study used a factorial Completely Randomized Design (CRD) using two factors, namely concentration (0%, 5%, 10%, 15%, and 20%) and immersion time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) in 2 replications. Parameters measured included pH, water content, texture, TPC, and organoleptic tests on the physical appearance of fresh tilapia such as eyes, gills, flesh, smell, body surface mucus, and texture. Determination of shelf life of tilapia using the method Extended Storage Studies (ESS). The observations were made every 12 hours during storage at room temperature ± 28°C until the product was declared damaged. The results showed that concentration and soaking time had a significant effect (P<0.05) on changes in pH value, water content, texture, TPC, and physical appearance of tilapia's organoleptic (eyes, gills, flesh, smell, body surface mucus, and tilapia's texture. A combination of 20% liquid smoke concentration treatment with a soaking time of 40 moments is a combination that provides the longest, 24 hours shelf life. At the 36th hour of storage, all products declared they were damaged.

References

Ali, H., Abustam, E., & Adriansyah, M. (2011). Pengaruh Level Asap Cair dan Jenis Otot Terhadap Nilai Daya Ikat Air (DIA) dan pH Daging Sapi Bali Yang Ditransportasikan. Jurnal Ilmiah Perternakan Tropika, 8(1), 1–9.

Alinti, Z., Timbowo, S. M., & Mentang, F. (2018). Kadar Air , pH , dan Kapang Ikan Cakalang (Katsuwonus pelamis) Asap Cair Yang Dikemas Vakum. Jurnal Media Teknologi Hasil Perikanan, 6(1), 6–13.

AOAC. (1995). Official Methods of Analysis The Association Official Analytical. Chemists.

Badan Standar Nasional. (2009). SNI 2721.1:2009. Ikan asap - Bagian 1: Spesifikasi ICS (pp. 1– 12).

Badan Standar Nasional. (2009). SNI 7388:2009. Batas maksimum cemaran mikroba dalam pangan (p. 17).

Badan Standar Nasional. (2011). SNI 2346:2011. Petunjuk Pengujian Organoleptik dan atau Sensori pada Produk Perikanan. Berhimpon, S. (1993). Mikrobiologi perikanan ikan. Universitas Sam Ratulangi. Manado. 52hlm.

Buckle, K.A. (1987). Ilmu Pangan. Universitas Indonesia Press.Jakarta

Diatmika, I. G. N. A. Y. A., Kencana, P. K. D., & Arda, G. (2019). Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) yang Dipirolisis pada Suhu yang Berbeda. Jurnal BETA (Biosistem Dan Teknik Pertanian), 7(2), 271. https://doi.org/10.24843/jbeta.2019.v07.i02.p07

Dwiyitno, D., & Riyanto, R. (2007). Studi Penggunaan Asap Cair Untuk Pengawetan Ikan Kembung (Rastrelliger neglectus) Segar. In Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan (Vol. 1, Issue 2, p. 143). https://doi.org/10.15578/jpbkp.v1i2.397

Enampato, M.H. (2011). Inventarisasi Keragaman Mutu Produk Ikan Tandipang (Dussumieria acuta C.V.) Asap Kering Produksi Rumah Tangga Di Desa Matani I Kecamatan Tumpaan. Skripsi. Fakultas Perikanan dan Ilmu Kelautan. UNSRAT. Manado.

Green-Petersen, D. M. B., Nielsen, J., & Hyldig, G. (2006). Sensory profiles of the most common salmon products on the danish market. Journal of Sensory Studies, 21(4), 415–427. https://doi.org/10.1111/j.1745- 459X.2006.00073.x

Herawati, H. (2008). Penentuan umur simpan pada produk pangan. Jurnal Litbang Pertanian, 27(4), 124–130.

Ilyas S. (1983). Teknologi Refrigasi Hasil Perikanan. Jilid I. Teknik Pendinginan Ikan. Jakarta: CV Paripurna

Kalista. A, A. Supriadi, & S. H. Rachmawati J. (2012). Bekasam Ikan Lele Dumbo (Clarias gariepinus) Dengan Penggunaan Sumber Karbohidrat Yang Berbeda. Program Studi Teknologi Hasil Perikanan Universitas Sriwijaya,

1(01), 102–110. http://eprints.unsri.ac.id/3797/

Lebois, M., Connil, N., Onno, B., Prévost, H., & Dousset, X. (2004). Effects of divercin V41 combined to NaCl content, phenol (liquid smoke) concentration and pH on Listeria monocytogenes ScottA growth in BHI broth by an experimental design approach. Journal of Applied Microbiology, 96(5), 931–937. https://doi.org/10.1111/j.1365-

2672.2004.02221.x

Muratore, G., Mazzaglia, A. and Lanza, C. M. (2007)‘Effect of Process Variables On The Quality Of Swordfish Fillets Flavored With Smoke Condensate’, Food Processing and Preservation, 31, pp. 167–177. Saloko, S., Darmadji, P., Setiaji, B., & Pranoto, Y. (2014). Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation. Food Bioscience, 7(October 2018), 71–79. https://doi.org/10.1016/j.fbio.2014.05.008

Santoso, S. (2005). Teknologi dan Pengolahan Kedelai (Teori dan Praktek). Kimia Pangan, 2–7.

Sudarmadji. S., B. Haryono, & Suhardi. (2010). Analisa bahan makanan dan pertanian

Slamet Sudarmadji, Bambang Haryono,Suhardi. Yoyakarta: Liberty Yogyakarta.

Sutanaya, A. T. N., Kencana, D. K. P., & Arda, G. (2018). Aplikasi asap cair tempurung kelapa mampu meningkatkan umur simpan fillet ikan tuna. Jurnal Beta (Biosistem Dan Teknik Pertanian), 6(2), 82–89.

Downloads

Published

2026-02-03

How to Cite

Widyantara, M. P., Kencana, P. K. D., & Wijaya, I. M. A. S. (2026). Effect of The Concentration of Tabah Bamboo Liquid Smoke and Immersion Time Against the Shelf Life of Fresh Tilapia (Oreochromis niloticus). Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(1), 16–28. https://doi.org/10.24843/JBETA.2023.v11.i01.p25

Issue

Vol. 11 No. 1 (2023): April

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/

Most read articles by the same author(s)

<< < 1 2 3 4 5 > >>