Determination Shelf Life of Smoked Fish Tilapia (Oreochromis Niloticus) at Different Concentrations of Tabah Bamboo Liquid Smoke and Different Oven Temperatures

Authors

  • Aprianus Yupan Dharma Mbalur 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 Made Anom S. Wijaya Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali

DOI:

https://doi.org/10.24843/JBETA.2022.v10.i01.p08

Keywords:

Tilapia Fish, Liquid Smoke, Concentration, Oven Temperature, Shelf Life

Abstract

Processing fish tilapiacan be done by utilizing the liquid smoke of tabahbamboo, because it can inhibit the growth of bacteria and kill bacteria byphenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabahbamboo liquid smoke and the oven temperature whichgives the longest shelf life. This study used a factorial completely randomized design using two factors, namely,the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in a ovenfor 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that effect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and tastewere observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect(P<0.05)on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture,and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.

References

Alinti, Z., Timbowo, S. M., & Mentang, F. (2018). Kadar air, pH, dan kapang ikan cakalang (Katsuwonus pelamis L.) asap cair yang dikemas vakum dan nonvakum pada penyimpanan dingin. Media Teknologi Hasil Perikanan, 6(1), 6. https://doi.org/10.35800/mthp.6.1.2018.16851

AOAC. (1995). Official methods of analysis. Association of Official Analytical Chemists.

Apriani, R., Ferasyi, R., & Razali, R. (2017). Jumlah cemaran mikroba dan nilai organoleptik ikan tongkol (Euthynnus affinis). JIMVET, 1(3), 598–603.

Arnanda, Y., Tika, I. W., & Madrini, I. A. L. G. B. (2019). Analisis rasio prestasi manajemen irigasi pada distribusi air di Subak Kabupaten Tabanan. Jurnal BETA (Biosistem dan Teknik Pertanian), 8(2), 290–300.

Asdak, C. (2018). Hidrologi dan pengelolaan daerah aliran sungai. Gadjah Mada University Press.

Badan Standardisasi Nasional. (2006). SNI 2346-2006: Ikan olahan. BSN.

Badan Standardisasi Nasional. (2009a). SNI 2725:2009: Ikan asap. BSN.

Badan Standardisasi Nasional. (2009b). SNI 7388:2009: Batas maksimum cemaran mikroba dalam pangan. BSN.

BMKG. (2020). Prakiraan musim kemarau 2020 di Indonesia. BMKG.

Dharmananta, I. D. P. G. A., Suyarto, R., & Trigunasih, N. M. (2019). Pengaruh morfometri DAS terhadap debit dan sedimentasi DAS Yeh Ho. E-Jurnal Agroekoteknologi Tropika.

Dipayana, K. A., Tika, I. W., & Sumiyati, S. (2017). Analisis pemakaian air irigasi pada budidaya padi beras merah dengan sistem tanam Legowo Nyisip (Studi kasus di Subak Sigaran). Jurnal BETA (Biosistem dan Teknik Pertanian), 5(1), 131–138.

Dwiyitno, & Riyanto, R. (2006). Studi penggunaan asap cair untuk pengawetan ikan kembung (Rastrelliger neglectus) segar. Pascapanen dan Bioteknologi Kelautan dan Perikanan, 1(2), 143–149.

Fitriati, U., Novitasari, N., Rusdiansyah, A., & Rahman, A. (2015). Studi imbangan air pada daerah irigasi Pitap. Cantilever: Jurnal Penelitian dan Kajian Bidang Teknik Sipil, 4(1).

Fuadi, N. A., Purwanto, M. Y. J., & Tarigan, S. D. (2016). Kajian kebutuhan air dan produktivitas air padi sawah dengan sistem pemberian air SRI dan konvensional menggunakan irigasi pipa. Jurnal Irigasi, 11(1), 23–32.

Guillen, M. D., & Sopelana, P. (2000). Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Journal of Agricultural and Food Chemistry, 48, 5083–5087.

Handika, I. P. R., & Wijaya, I. M. A. S. (n.d.). Analisis neraca air irigasi untuk tanaman padi pada Subak Jaka sebagai Subak Natak Tiyis. Jurnal BETA (Biosistem dan Teknik Pertanian), 3(2).

Hasanah, H., Jannah, A., & Fasya, A. G. (2012). Pengaruh lama fermentasi terhadap kadar alkohol tape singkong (Manihot utilissima Pohl). Alchemy, 2(1), 68–79. https://doi.org/10.18860/al.v0i0.2294

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

Heryani, N., Kartiwa, B., Hamdani, A., & Rahayu, B. (2020). Analisis ketersediaan dan kebutuhan air irigasi pada lahan sawah: Studi kasus di Provinsi Sulawesi Selatan. Jurnal Tanah dan Iklim, 41(2), 135.

I Diatmika, I. G. N. A., Kencana, D., & Arda, G. (2019). Karakteristik asap cair batang bambu tabah (Gigantochloa nigrociliata) yang dipirolisis pada suhu berbeda. Jurnal BETA, 7, 278–285.

Jailani. (2005). Kajian debit banjir Sungai Way Laay Kecamatan Karya Penggawas Kabupaten Lampung Barat (Tesis Magister). Institut Teknologi Bandung.

Kalista, A., Redjo, A., & Rosidah, U. (2018). Analisis organoleptik tingkat kesegaran ikan nila selama penyimpanan. Fishtech, 7(1), 98–103.

Kaban, H. D., et al. (2019). Analisa kadar air, pH, dan kapang pada ikan cakalang (Katsuwonus pelamis L.) asap yang dikemas vakum pada penyimpanan suhu dingin. Media Teknologi Hasil Perikanan, 7(3), 72–79.

Leroi, F., & Joffraud, J. J. (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5°C storage. Journal of Food Protection, 63(9), 1222–1227.

Mediani, A., Fajar, M., Basuki, A., & Finesa, Y. (2019). Analisis neraca air dan kebutuhan air tanaman padi guna ketahanan pangan dalam upaya mitigasi bencana kekeringan pada Sub DAS Samin.

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

Priyonugroho, A. (2014). Analisis kebutuhan air irigasi (Studi kasus daerah irigasi Sungai Air Keban Kabupaten Empat Lawang). Jurnal Teknik Sipil dan Lingkungan, 2(3), 457–470.

Purnama, I. L. S., Trijuni, S., Hanafi, F., Aulia, T., & Razali, R. (2012). Analisis neraca air di DAS Kupang dan Sengkarang.

Santika, I. K. A., Tika, I. W., & Budisanjaya, I. P. G. (n.d.). Analisis rasio prestasi manajemen irigasi pada budidaya tanaman padi (Oryza sativa L.) di Subak Kabupaten Tabanan. Jurnal BETA (Biosistem dan Teknik Pertanian), 8(2), 204–210.

Sitanggang, S., Pudja, I. A. R. P., & Gunadnya, I. B. P. (2020). Pendugaan umur simpan metode ESS ikan kakap putih olahan dengan asap cair bambu tabah. Jurnal BETA, 8(1), 45–54.

Swastawati, F., et al. (2013). Karakteristik kualitas ikan asap yang diproses menggunakan metode dan jenis ikan berbeda. Jurnal Aplikasi Teknologi Pangan, 2(3). https://doi.org/10.17728/jatp.v2i3.142

Tumonda, S., Mewengkang, H. W., & Timbowo, S. M. (2017). Kajian mutu ikan cakalang asap terhadap kadar air dan pH selama penyimpanan. Media Teknologi Hasil Perikanan, 5(2), 64. https://doi.org/10.35800/mthp.5.2.2017.14937

Wijaya, M., et al. (2008). Karakterisasi asap cair dan pemanfaatannya sebagai biopestisida. Bionature, 9(1), 34–40.

Downloads

Published

2022-04-29

How to Cite

Mbalur , A. Y. D., Kencana , P. K. D., & Wijaya , I. M. A. S. (2022). Determination Shelf Life of Smoked Fish Tilapia (Oreochromis Niloticus) at Different Concentrations of Tabah Bamboo Liquid Smoke and Different Oven Temperatures. Jurnal BETA (Biosistem Dan Teknik Pertanian), 10(1), 71–80. https://doi.org/10.24843/JBETA.2022.v10.i01.p08

Issue

Vol. 10 No. 1 (2022): 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 > >>