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.

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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

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