The Effects of Tabah Bamboo (Gigantochloa nigrociliata Buze-Kurz) Liquid Smoke Concentrations and Storage Time on The Quality of Fresh Tilapia (Oreochromis niloticus) Fish

Authors

  • I Wayan Fandhu Winangun 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 Gusti Ketut Arya Arthawan Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2023.v11.i01.p12

Keywords:

tilapia fish, liquid smoke, storage time, konsentrasi

Abstract

Fresh tilapia fish is easily deteriorated by the process of bacterial activity. The content of phenolic compounds in the liquid smoke of bamboo is used to inhibit the growth of bacteria. The purpose of this study was to determine the effect of tabah bamboo liquid smoke concentrations and the best storage time on the quality of fresh tilapia and to determine the concentration of tabah bamboo smoke and the best storage time to produce quality fresh tila ia fish. This study used a factorial Completely Randomized Design (CRD) within two factors. The first factor is the immediate concentration of tabah bamboo which consists of 3 levels, namely 2%, 4%, and 6%, and the second factor is the storage time from days 0, 1, 2, and days 3 analyzed by analysis of variance. The observed parameters were moisture content, pH, texture, Total Plate Count (TPC), and organoleptic. The results showed that the interaction between the proportion of the liquid smoke of Tabah bamboo and the storage time has a significant effect on the hardness, Total Plate Count (TPC), eye organoleptic, gills, meat, odor, and texture of fresh tilapia fish but not significant effect on water content, pH and mucus. Liquid smoked tabah bamboo 6% and 1 day of storage time is the best treatment to produce quality fresh tilapia fish.

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Published

2026-02-06

How to Cite

Winangun, I. W. F., Kencana, P. K. D., & Arthawan, I. G. K. A. (2026). The Effects of Tabah Bamboo (Gigantochloa nigrociliata Buze-Kurz) Liquid Smoke Concentrations and Storage Time on The Quality of Fresh Tilapia (Oreochromis niloticus) Fish. Jurnal BETA (Biosistem Dan Teknik Pertanian), 11(1), 108–121. https://doi.org/10.24843/JBETA.2023.v11.i01.p12

Issue

Vol. 11 No. 1 (2023): April

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