The Effect of Tabah Bamboo Liquid Smoke (Gigantochloa Nigrociliata Buse-Kurz) Concentration and Ovening Temperature of White Pomfret (Pampus Argenteus)

Authors

  • Nova Syafrienti Simbolon Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
  • Pande Ketut Diah Kencana Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
  • I Putu Gede Budisanjaya Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali

DOI:

https://doi.org/10.24843/JBETA.2022.v10.i02.p17

Keywords:

liquid smoke, tabah bamboo, white pomfret

Abstract

White pomfret (Pampus argenteus) is a fish that has high nutrition and is easily damaged. A way to preserve white pomfret is used inthe smoking process. The purpose of this study was to measure and obtain the concentration of liquid smoke of tough bamboo and the appropriate oven temperature in order to obtain the best quality of white pomfret. This study used a two-factorial Completely Randomized Design. The first factor is the concentration of liquid smoke which consists of concentrations of 0%, 3%, and 6%. The second factor is the oven temperature of white pomfret with temperatures of 60°C, 80°C, and 100°C for 4 hours. The best treatment combination was at a concentration of 6% and an oven temperature of 100°C to produce white pomfret with the following characteristics: water content 26.37%; protein content 8.23%; pH 5.99; fat 9.62%; the value of the sensory appearance test is 8.20; fragrance 8.20; flavor 8.20; and texture 9.00.

References

Andika, I. K. A. S., Kencana, P. K. D., & Gunadnya, I. B. P. (2020). Pengaruh konsentrasi asap cair batang bambu tabah (Gigantochloa nigrociliata Buse-Kurz) terhadap karakteristik ikan lele (Clarias sp.) asap. *Jurnal BETA (Biosistem dan Teknik Pertanian)*, 8(2), 346.

Anggraini, S. P. A., & Yuniningsih, S. (2017). Teknologi asap cair terhadap kualitas ikan segar selama penyimpanan. *September*, 931–941.

Atmaja, A. K. (2009). *Aplikasi asap cair redestilasi pada karakterisasi kamaboko ikan tongkol (Euthynnus affinis) ditinjau dari tingkat keawetan dan kesukaan konsumen*.

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.

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.

Gómez-Guillén, M. C., Montero, P., Hurtado, O., & Borderías, A. J. (2000). Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. *Journal of Food Science*, 65(1), 53–60.

Himawati, E. (2010). *Pengaruh penambahan asap cair tempurung kelapa destilasi dan redestilasi terhadap sifat kimia, mikrobiologi, dan sensoris ikan layang (Decapterus spp.) selama penyimpanan*.

Izwardy, D. (2018). *Tabel komposisi pangan Indonesia 2017*. Jakarta: Kementerian Kesehatan Republik Indonesia.

Kencana, P. K., Widia, W., & Antara, N. (2012). *Praktik baik budidaya bambu rebuffing tabah (Gigantochloa nigrociliata Buse-Kurz)*. USAID-TPC Project.

Kusmawati, A., Ujang, H., & Evi, E. (2000). *Dasar-dasar pengolahan hasil pertanian I*. Jakarta: Central Grafika.

Lombongadil, G. P., Reo, A. R., & Onibala, H. (2013). Studi mutu produk ikan japuh (Dussumieria acuta C.V.) asap kering industri rumah tangga di Desa Tumpaan Baru Kecamatan Tumpaan. *Media Teknologi Hasil Perikanan*, 1(2), 47–53.

Muratore, G., Mazzaglia, A., Lanza, C. M., & Licciardello, F. (2007). Effect of process variables on the quality of swordfish fillets flavored with smoke condensate. *Journal of Food Processing and Preservation*, 31(2), 167–177.

Nidaul Fauziah, F. S., & Rianingsih, L. (2014). Kajian efek antioksidan asap cair terhadap oksidasi lemak ikan pindang layang (Decapterus sp.) selama penyimpanan suhu ruang. *3*(2003), 75–81.

Pratama, R. I., Sumaryanto, H., Santoso, J., & Zahirudin, W. (2012). Karakteristik sensori beberapa produk ikan asap khas daerah di Indonesia dengan metode quantitative descriptive analysis. *Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan*, 7(2), 117.

Prihatiningsih, Mukhlis, N., & Hartati, S. T. (2015). Parameter populasi ikan bawal putih (Pampus argenteus) di Perairan Takaran Kalimantan Timur. *BAWAL Widya Riset Perikanan Tangkap*, 7(3), 165–174.

Sebranek, J. G. (2009). *Ingredients in meat products*. New York: Springer.

Sitanggang, S., Pudja, I. A. R. P., & Gunadnya, I. B. P. (2020). Pendugaan umur simpan metode extended storage studies ikan kakap putih olahan dengan aplikasi asap cair bambu tabah (Gigantochloa nigrociliata Buse-Kurz) dalam berbagai metode pengemasan. *Jurnal BETA (Biosistem dan Teknik Pertanian)*, 8(1), 45–54.

Sudarmaji, S., Haryono, B., & Suhardi. (1984). *Prosedur analisa untuk bahan makanan dan pertanian*. Yogyakarta: Liberty.

Sulistijowati, R. S., Suhara, O. D., Nurhajati, J., Afrianto, E., & Udin, Z. (2011). *Mekanisme pengasapan ikan*.

Sunarsih, S., Pratiwi, Y., & Sunarto, Y. (2012). Pengaruh suhu, waktu dan kadar air pada pembuatan asap cair dari limbah padat pati aren. *Prosiding Seminar Nasional Aplikasi Sains dan Teknologi (SNAST) Periode III*, 290–297.

Swastawati, F., & Cahyono, I. W. B. (2018). Perubahan karakteristik kualitas ikan tongkol (Euthynnus affinis) dengan metode pengasapan tradisional dan penerapan asap cair. *INFO*, 19(2), 55–64.

Swastawati, F., Surti, T., Agustini, T. W., & Riyadi, P. H. (2013). Karakteristik kualitas ikan asap yang diproses menggunakan metode dan jenis ikan berbeda. *Jurnal Aplikasi Teknologi Pangan*, 2(3), 1–7.

Wibowo, S. (2002). *Industri pengasapan ikan*. Jakarta: Penebar Swadaya.

Winarno, F. G. (1992). *Kimia pangan dan gizi*. Jakarta: Gramedia.

Downloads

Published

2022-09-30

How to Cite

Simbolon, N. S., Kencana, P. K. D., & Budisanjaya, I. P. G. (2022). The Effect of Tabah Bamboo Liquid Smoke (Gigantochloa Nigrociliata Buse-Kurz) Concentration and Ovening Temperature of White Pomfret (Pampus Argenteus). Jurnal BETA (Biosistem Dan Teknik Pertanian), 10(2), 338–346. https://doi.org/10.24843/JBETA.2022.v10.i02.p17

Issue

Vol. 10 No. 2 (2022): September

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 6 > >>