scholarly journals KADAR AIR, pH, DAN KAPANG IKAN CAKALANG (Katsuwonus pelamis L.) ASAP CAIR YANG DIKEMAS VAKUM DAN NON VAKUM PADA PENYIMPANAN DINGIN

2017 ◽  
Vol 6 (1) ◽  
pp. 6
Author(s):  
Zulviki Alinti ◽  
Semuel Marthen Timbowo ◽  
Feny Mentang
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Ph Value ◽  
Chemical Compounds ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Cold Temperatures ◽  
Liquid Smoke ◽  
Drying Treatment ◽  
Vacuum Package

Smoking fish with smoke liquid is a method of processing or preserving fish by utilizing a combination of drying treatment with oven and providing natural chemical compounds of liquid smoke. Vacuum packages could be applied to maintain the shelf life of smoked skipjack tuna (Katsuwonus pelamis L.). The main principle of vacuum packaging is to release oxygen (O2) from the product. The combinations with cold storage can be applied to vacuum packaged products so that it may prolong the shelf life. This study aims to observe the deterioration of smoked skipjack tuna quality stored for 0, 7 and 21 days at cold temperatures (± 5ºC), with 2 different packaging style (i.e. vacuum and non-vacuum) The analysis included pH, moisture content and total mold. Also, commercial smoked skipjack tuna, which is processed using conventional smoking process, were used as a comparison in this study. The results showed that the highest moisture content 58.8% was obtained in a sample treated with liquid smoke and vacuum packed, but the lowest moisture content 57% was found in a sample processed with liquid smoke without vacuum package. The highest pH value was 5,885 on the conventional smoked skipjack tuna and the lowest was 5.77 in the vacuum packed samples. The highest total mold value was 3.9x103 colonies in a vacuum packed sample, but the lowest was less than 10 found in a conventional smoked skipjack product. Pengasapan ikan dengan asap cair merupakan cara pengolahan atau pengawetan dengan memanfaatkan kombinasi perlakuan pengeringan dengan oven dan pemberian senyawa kimia alami asap cair. Salah satu cara yang dapat diplikasikan untuk mempertahankan daya awet ikan cakalang asap (Katsuwonus pelamis L.) yaitu dengan dikemas vakum. Prinsip utama dari pengemasan vakum adalah pengeluaran oksigen (O2) dari produk. Kombinasi dengan penyimpanan dingin dapat diterapkan pada produk yang dikemas vakum untuk mendapat masa simpan yang lebih panjang. Penelitian ini bertujuan untuk mengamati kemunduran mutu ikan cakalang asap yang disimpan selama 0, 7 dan 21 hari pada suhu dingin (±5ºC), yang dikemas vakum dan non vakum. Pengujian mutu meliputi pH, kadar air dan total kapang. Ikan cakalang yang diasap secara konvensional juga dibandingkan dengan sampel ikan asap cair pada penelitian ini. Hasil penelitian menunjukkan bahwa nilai kadar air tertinggi diperoleh pada ikan cakalang asap cair yang dikemas vakum (58,8%) dan terendah (57%) ada pada ikan cakalang asap cair yang tidak dikemas vakum. Nilai pH tertinggi 5,885 pada ikan cakalang asap konvensional dan terendah 5,77 pada ikan cakalang asap cair yang dikemas vakum. Nilai total koloni kapang tertinggi diperoleh pada ikan cakalang asap cair yang dikemas vakum yaitu 3,9x103 koloni dan terendah dengan koloni kurang dari 10 ada pada ikan cakalang yang diasap secara konvensional.

scholarly journals KAJIAN MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP TERHADAP NILAI KADAR AIR DAN pH SELAMA PENYIMPANAN

2017 ◽  
Vol 5 (2) ◽  
pp. 64 ◽  
Author(s):  
Steven Tumonda ◽  
Hanny Welly Mewengkang ◽  
Semuel Marthen Timbowo
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Ph Value ◽  
Economic Value ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Traditional Markets ◽  
Smoked Fish ◽  
North Sulawesi

Skipjack tuna (Katsuwonus pelamis L.) has a high economic value, both as an export commodity and for local consumption. In Indonesia, especially in North Sulawesi the total catch of skipjack tuna is high. The purpose of this research was to determine the quality of the skipjack tuna sold in two traditional markets, namely (A) Pasar Pinasungkulan Karombasan and (B) Pasar Bersehati, Manado. The moisture content of skipjack tuna sold in the market (B) does not meet the SNI quality requirement (max 60% moisture content of smoked fish). The pH value of the skipjack tuna  in market A and B still meets the quality requirements during storage in room temperature. Based on the results of moisture content and pH value, it can be concluded that the skipjack tuna purchased from Market A was still good for consumption up to 2 days storage in room temperature whereas fish from market B was not safe for consumption. Ikan cakalang (Katsuwonus pelamis L) mempunyai nilai ekonomis tinggi, baik sebagai komoditi ekspor maupun konsumsi  lokal. Di Indonesia khususnya perairan Sulawesi utara produksi ikan cakalang termasuk tinggi. Tujuan dari penelitian ini adalah untuk mengetahui mutu dari ikan cakalang asap yang dijual di dua pasar tradisional, yaitu (A) Pasar Pinasungkulan Karombasan dan (B) Pasar Bersehati, Manado. Kadar air ikan cakalang asap yang dijual di pasar (B) tidak memenuhi syarat mutu SNI, yaitu 60% kadar air untuk ikan asap. Nilai pH ikan cakalang asap yang dijual di pasar A dan B selama penyimpanan suhu ruang masih memenuhi syarat mutu ikan ikan asap. Dari hasil penentuan kadar air dan nilai pH serta data yang diperoleh pada penelitian ini, dapat disimpulkan bahwa ikan cakalang asap yang dibeli dari Pasar A masih layak dikonsumsi sampai pada 2 hari penyimpanan dalam suhu ruang, dibandingkan dengan ikan yang dibeli dari pasar B.Kata Kunci: Kajian Mutu, Ikan Cakalang (Katsuwonus pelamis L), Ikan Asap.

scholarly journals Pendugaan Umur Simpan Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Pengemasan Vakum

2019 ◽  
Vol 8 (1) ◽  
pp. 45
Author(s):  
Stefani Sitanggang ◽  
Ida Ayu Rina ◽  
Ida Bagus Putu Gunadnya
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Room Temperature ◽  
Vacuum Packaging ◽  
High Moisture Content ◽  
High Moisture ◽  
Liquid Smoke ◽  
Two Factors ◽  
Storage Studies

Ikan kakap putih memiliki kadar air yang tinggi. Ikan segar mudah mengalami kerusakan. Sehingga diperlukan pengawetan. Salah satu metode pengawetan, yaitu dengan pengasapan. Pengasapan dengan asap cair lebih praktis. Asap cair mengandung senyawa fenol, karbonil dan asam rganic. Asap cair dapat diperoleh dari pirolisis batang bambu tabah (Gigantochloa nigrociliata Bush-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui masa simpan ikan kakap putih olahan yang direndam dengan asap cair bamboo tabah dengan berbagai konsentrasi dan berbagai metode pengemasan disimpan pada suhu ruang. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 0%, 3% dan 6%. Faktor kedua adalah pengemasan, terdiri dari tanpa pengemasan, pengemasan non vakum dan vakum. Setiap perlakuan diulang dua kali. Kombinasi perlakuan terbaik adalah konsentrasi 6% dengan pengemasan vakum. Penelitian ini menggunakan metode ESS (Extended Storage Studies). Masa simpan ikan kakap putih olahan dengan pengaplikasian asap cair bambu tabah dan dikemas vakum adalah 24 jam, dengan kadar air 62,66%, nilai Ph 6,5, kadar protein 28,30%, nilai TPC 4,8 104 koloni/g, nilai kenampakan 6,73, aroma 6,47, rasa 6,60 dan tekstur 6,47.   White snapper fish has a high moisture content. the fish may turn to damaged therefore need to preserved. One method for preservation by fumigation. the fumigation by liquid smoke most effective. Liquid smoke consist of phenol, carbonyl and organics acids. the liquid smoke comes from stem of tabah bamboo. (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and packaging where store at room temperature. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting og 0%, 3% and 6%. the second factor is packaging, consisting of without packaging, non-vacuum, and vacuum. Each treatment was repeated twice. the best combination of treatment is 6% concentration with vacuum packaging. This research uses the method ESS (Extended Storage Studies). the shelf life white snapper fish processd by application of tabah bamboo liquid smoke in vacuum packed 24 hour, with a moisture content of 62.66%, ph 6,5, protein 28.30%, TPC 4.8 104 colony/g, visibility 6.73, smell 6.47, taste 6.60, and texture 6.47.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN TERHADAP MUTU ORGANOLEPTIK IKAN KAYU (KATSUO-BUSHI)

2017 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Yisia Katiandagho ◽  
Siegfried Berhimpon ◽  
Albert Royke Reo
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Aromatic Hydrocarbon ◽  
Sensory Quality ◽  
Ph Value ◽  
Soaking Time ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Polycyclic Aromatic Hydrocarbon (PAH) (may exceed 10 ppb).  Recent study examined the low PAH Katsuo-bushi product made with liquid smoke. However, the sensory acceptance of this product has not been determined yet.  The purpose of this study was to determine the effect of liquid smoke concentration (1%, 2% and 3%) and soaking time (10, 20 and 30 min) on the sensory quality of Katsuo-bushi. Duo-trio method was used for sensory evaluation. Additional chemical analysis such as moisture content and pH were performed. Significant differences were found among liquid smoke Katsuo-bushi product compare to traditional Katsuo-bushi (P<0.1). Also, it is suggested that the longer the soaking time, the higher the moisture content and pH value. Keyword: Katsuo-bushi, liquid smoke, Duo trio method.   Ikan kayu atau lebih dikenal dengan Katsuo-bushi adalah sejenis ikan asap yang telah lama dikenal dan memiliki flavor yang khas yang biasanya digunakan pada masakan tradisional di Jepang.  Kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon (PAH) yang melebihi 10 ppb. Penelitian terkini (Berhimpon, dkk 2016) meneliti ikan kayu asap cair yang rendah PAH, tetapi belum diteliti tingkat kesukaan secara organoleptik. Penelitian ini adalah untuk mendapatkan ikan kayu asap cair yang rendah PAH tetapi disukai oleh konsumen. Tujuan penelitian ini ialah untuk mengetahui pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu organoleptik ikan kayu asap cair yang dibuat dengan berbagai konsentrasi dan lama perendaman, dan dibandingkan dengan ikan kayu konvensional. Parameter pengamatan ialah analisa organoleptik dengan metode duo trio (Berhimpon, dkk. 2005), analisa kadar air dan pH (AOAC, 2005). Hasil penelitian ini menunjukkan bahwa ikan kayu yang direndam dalam asap cair dengan konsentrasi 2% dan 3% masing-masing selama 30 dan 10 menit berbeda sangat nyata (P<0,1) dengan ikan kayu konvensional. Sedangkan perlakuan yang lain sama dengan ikan kayu konvensional. Untuk analisa kadar air dan pH menunjukkan bahwa lama perendaman memberikan pengaruh yang nyata terhadap nilai kadar air dan pH dari ikan kayu asap cair, dimana semakin lama waktu perendaman dalam larutan asap cair maka semakin tinggi kadar air dan pH dari ikan kayu tersebut. Kata Kunci: Ikan kayu (Katsuo-bushi), asap cair, metode duo trio.

scholarly journals PENGGUNAAN ASAP CAIR CANGKANG PALA (Myristica fragrans) SEBAGAI BAHAN PENGAWET PADA PENGOLAHAN IKAN TONGKOL (Euthinnus affinis) ASAP

2017 ◽  
Vol 5 (1) ◽  
pp. 24 ◽  
Author(s):  
Neil Steward Lala ◽  
Jenki Pongoh ◽  
Nurmeilita Taher
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Myristica Fragrans ◽  
Euthynnus Affinis ◽  
Taste And Smell

The purpose of this research is to determine the quality of the smoked mackerel tuna (Euthynnus affinis) processed with liquid smoke from nutmeg shell at various concentration (6, 8 or 10%) by drying for 6 hours or 8 hours. The tested parameters tested were moisture content, pH, organoleptic and texture. The lowest water content (36.25) and pH value (5.5) was obtained from a smoked fish that was dried for 8 hours using 10% liquid smoke. The organoleptic results of taste and smell indicated that the panelists preferred smoked fish which was made with 6% concentration of liquid smoke and dried for 6 hours. Keyword: Mackerel tuna, liquid smoke, nutmeg shell.   Ikan tonggkol (Euthynnus affinis) adalah salah satu jenis ikan yang banyak terdapat di perairan Indonesia terlebih khusus di daerah Sulawesi Utara. Pengolahan ikan menggunakan asap cair memiliki beberapa kelebihan antara lain, mudah diterapkan dan praktis penggunaannya polusi ke lingkungan dapat diperkecil dan yang paling penting senyawa karsinogen yang terbentuk dapat dieliminasi. Asap cair cangkang Pala dapat dijadikan solusi. Tujuan dari penelitian ini yaitu mengetahui penggunaan asap cair cangkang Pala dengan konsentrasi 6, 8, 10% terhadap mutu ikan tongkol (Euthynnus affinis) asap. Manfaat yang di peroleh dari penelitian ini ialah mengetahui penggunaan asap cair dari cangkang pala yang direndam pada ikan tongkol dengan konsentrasi berbeda-beda, dengan perlakuan perendaman pada konsentrasi 6, 8, 10% dengan pengeringan selama 6 jam dan pengeringan selama 8 jam. Dengan parameter uji Kadar air, pH, Organoleptik dan Tekstur. Hasil yang diperoleh dari ikan tongkol asap cair cangkang pala konsentrasi 6, 8, 10%. Kadar air dengan pengeringan selama 6 jam memiliki kadar air tertinggi kosentrasi 6%, 44,75%. 8%, 38,75%. 10%, 36,25%. Dan pengeringan selama 8 jam memiliki kadar air terendah. Hasil pH dari ikan tongkol asap cair cangkang Pala dengan konsentrasi 6%, 8%, 10%. Dengan pengeringan selama 6 jam memiliki nilai tertinggi yaitu konsentrasi 6%, 5,76. 8%, 5,65. 10%, 5,61. dan pengeringan selama 8 jam memiliki nilai terendah. Organoleptik kenampakan setelah dari uji direngking diperoleh konsentrasi 10% yang dikeringkan 6 jam memiliki nilai tertinggi yaitu 66,5 Untuk organoleptik bau setelah di uji rengking konsentrasi 6% dikeringkan selama 6 jam memiliki nilai tertinggi yaitu 59,5. Organoleptik rasa setelah dari uji rengking dengan konsentrasi 6% dengan lama pengeringan 6 jam memiliki nilai tertinggi 75,5. Dan untuk tekstur dimana konsentrasi 10 % dengan pengeringan 8 jam memiliki nilai terendah 0,28 dari konsentrasi lainnya. Kata Kunci: Ikan tongkol, asap cair, cangkang pala.

scholarly journals KUALITAS IKAN CAKALANG (Katsuwonus pelamis L.) ASAP PADA BEBERAPA SENTRA PENGOLAHAN DI SULAWESI UTARA

2017 ◽  
Vol 5 (3) ◽  
pp. 86 ◽  
Author(s):  
Agatha I. N. Landangkasiang ◽  
Nurmeilita Taher ◽  
Josefa Tety Kaparang ◽  
Silvana Dinaintang Harikedua
Keyword(s):  
Moisture Content ◽  
Salt Content ◽  
National Standard ◽  
Skipjack Tuna ◽  
Weak Correlation ◽  
Katsuwonus Pelamis ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Local Residents

Skipjack tuna “fufu” is a typical North Sulawesi smoked fish. This product is very popular and caught the interest by local residents and domestic tourists. Up until now, there is no uniform quality of skipjack tuna fufu products in the market. The products of smoked fish varied in textures and salty flavors. It is indicated of the lack of processing standard of smoked skipjack which can be used as a benchmark for fish processors. The purpose of this research was to evaluate the quality of smoked skipjack produced by 5 different fish processors in North Sulawesi. Tests were carried out on salt content, moisture content, and sensory of saltiness and texture of fish. The result showed that the salt and moisture content of smoked skipjack obtained from 5 different processors still meet the Indonesian National Standard requirements. The organoleptic test shows a variety of panelist perception of saltiness and texture of smoked fish. Furthermore, there was a very weak correlation between the saltiness value and salt content (r = 0.132) and between the texture and moisture content (r = 0.187). Ikan cakalang fufu merupakan ikan asap khas Sulawesi Utara. Ikan ini semakin digemari dan diminati oleh penduduk lokal maupun wisatawan domestik. Sampai saat ini belum ada produk ikan cakalang fufu dengan mutu yang seragam di pasaran. Produk ikan asap yang dihasilkan memiliki tekstur yang beragam dan rasa asin yang bervariasi. Hal ini karena tidak adanya standard proses pengolahan ikan cakalang fufu yang dapat dijadikan patokan bagi pengolah ikan. Tujuan penelitian ini adalah untuk mengetahui kualitas ikan Cakalang asap yang dihasilkan oleh 5 tempat pengolahan berbeda di Sulawesi Utara. Pengujian dilakukan terhadap kadar garam, kadar air, dan uji organoleptik terhadap rasa asin dan tekstur ikan. Kadar garam dan kadar air ikan Cakalang asap dari 5 pengolah berbeda masih memenuhi Standar Nasional Indonesia. Uji organoleptik menunjukan bervariasinya penilaian panelis terhadap rasa asin dn tekstur ikan asap. Adanya korelasi yang sangat lemah antara nilai organoleptik rasa asin dan kadar garam (r = 0.132) maupun antara nilai organoleptik tekstur dan kadar air (r=0.187).

scholarly journals TINGKAT KESUKAAN PADA STEAK IKAN CAKALANG (Katsuwonus pelamis L.) YANG DIRENDAM DALAM ASAP CAIR

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Hasniar Hasan ◽  
Bertie Elias Kaseger ◽  
Jenki Pongoh
Keyword(s):  
Ph Value ◽  
Consumer Preference ◽  
Low Ph ◽  
Fish Processing ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Research Results ◽  
Average Value ◽  
Liquid Smoke ◽  
Appearance Quality

Fogging is one way of preserving fish processing functions as well as providing odor as well as a simple way and has weaknesses. To over come these weaknesses, it can be attempted use of liquid smoke. The purpose of this study was to determine the level of preference of panelists and sticks pH value tuna mariheted in luquit smoke and followed by drying in an oven, the level of consumer preference were examined induced, appearance, odor, taste and consistency. The results were obtained of the average value pH sticks tuna were soaked in liquit smoke concentrations of 40% (A1), 5,52 and a concentrations of 50% (A2), 5,54 where as the concentrations of 60% (A3) is 5,31. Organoleptic appearance obtained average value is the concentration of 40% is 5,76, whereas the concentration of 50% 6,39, 60%, 6,7. Organoleptic odor obtained an average value of 40%, was 5,19, the concentration of 50%, 5,93, whereas the concentrations of 60%, 5,86. Organoleptic taste obtained average concentrations value of 40%, 5,63, concentration 50% 7,23 and the concentrations of 60% is 7,10. Concistency test gained an average of 40%, 5,76 concentrations of 50%, 6,83 whereas concentrations of 60%, 6,36. Based on research results pH value test and organolptic test at level a tuna fish sticks, are soaked in liquit smoke has a low pH value, organoleptic, odor,appearance, consistencyhas an average value below 6, while the value of the taste test average value above 7,found in concentrations of 50% 7,23 and concentrations 60% values of 7,10. Keywords: Tuna (Katsuwonus pelamis L.). liquid smoke, pH and appearance quality.   Pengasapan merupakan salah satu cara pengolahan ikan yang berfungsi mengawetkan serta memberikan aroma dengan cita rasa yang khas. Produk olahan ini masih bersifat tradisional karena masih menggunakan cara sederhana dan memiliki kelemahan-kelemahan. Untuk mengatasi kelemahan tersebut, maka dapat di upayakan penggunaan Asap Cair.       Tujuan dari penelitian ini adalah untuk mengetahui tingkat kesukaan panelis dan nilai pH steak cakalang yang direndam dalam asap cair dan dilanjutkan dengan pengeringan dalam oven, tingkat kesukaan konsumen yang diteliti meliputi : kenampakan, Bau, Rasa dan Konsistensi. Hasil penelitian diperoleh untuk nilai rata-rata pH steak Ikan Cakalang yang direndam Dalam Asap Cair konsentrasi 40% (A1), 5,52 dan konsentrasi 50% (A2), 5,54 sedangkan konsentrasi 60% (A3), adalah 5,31. Uji Organoleptik kenampakan diperoleh nilai rata-rata yaitu konsentrasi 40%, adalah 5,76, konsentrasi 50%, 6,39 sedangkan 60%, 6,7. Uji Organoleptik Bau diperoleh nilai rata-rata konsentrasi 40%, 5,19, konsentrasi 50%, 5,93 sedangkan kosentrasi 60%, 5,86. Uji Organoleptik Rasa diperoleh nilai rata-rata kosentrasi 40%, 5,63 konsentrasi 50%, 7,23 dan konsentrasi 60%, 7,10. Uji Organoleptik Kosistensi diperoleh nilai rata-rata 40%, 5,76, kosentrasi 50%, 6,83 sedangkan kosentrasi 60%, 6,36. Berdasarkan hasil penelitian Uji nilai pH dan Uji Organoleptik Tingkat Kesukaan pada Steak Cakalang yang direndam dalam Asap Cair memiliki nilai pH yang rendah, Uji Organoleptik Bau. Kenampakan, Kosnsistensi memiliki Nilai rata-rata di bawah 6, sedangkan untuk Nilai Uji Rasa Nilai rata-rata di atas 7, terdapat pada Konsentrasi 50% dengan Nilai 7,23 dan Konsentrasi 60% Nilai 7,10. Kata kunci: Ikan Cakalang (Katsuwonus pelamis L.), asap cair, uji mutu pH dan organoleptik.

scholarly journals ANALISA KADAR AIR, pH, ORGANOLEPTIK, DAN KAPANG PADA PRODUK IKAN TUNA (Thunnus Sp) ASAP, DI KELURAHAN GIRIAN BAWAH, KOTA BITUNG, SULAWESI UTARA

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Adelia Since Bawinto ◽  
Eunike Louisje Mongi ◽  
Bertie Elias Kaseger
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Chemical Compounds ◽  
High Water ◽  
Systematic Observation ◽  
North Sulawesi ◽  
Perishable Commodity ◽  
Test Parameters ◽  
Drying Treatment ◽  
The City

Fish is a source of food that is needed by humans because it contains a lot of protein. Protein and high water, fish including highly perishable commodity. Therefore, it is necessary to inhibit the process of decay by means of preservation and processing. Fumigation is a way of processing or preservation by utilizing a combination of drying treatment and the provision of chemical compounds from the combustion of natural fuel. This study aims to determine the water content, pH, Appearance and Kapang on products tuna (Thunnus sp) smoke drawn from industry Girian households in villages under the city of Bitung, North Sulawesi. 0 day, 2 days and 4 days of storage at room temperature. The research is descriptive exploratory method, which collects data fact that has been available in the field via the recording and systematic observation in detail and then analyzed the data based on qualitative and quantitative data. The parameters used in the study is testing Water content, pH Test, Test Organoleptik and Fungus. The results obtained from the four test parameters, the value of the highest water content (52.3%), the lowest (29%); The highest pH value of 6.23, the lowest was 5.92; organoleptic value (the appearance of) the highest (7.06), the lowest (2.73); organoleptic values (smell) the highest (7.6); Lowest (1); value organoleptic (taste) the highest (7.66); Lowest (1); organoleptic value (texture) teringgi (6.93); the lowest (2.6); the total value of mold colonies (CFU/g) is the highest (1620); the lowest (40).Keyword: Tuna (Thunnus sp) Smoke, Analysis of Moisture, pH, Appearance, Kapang.  Ikan merupakan salah satu sumber makanan yang sangat dibutuhkan olehmanusia karena banyak mengandung protein. Kandungan protein dan air yang cukup tinggi, ikan termasuk komoditi yang sangat mudah busuk. Oleh karena itu, diperlukan upaya untuk menghambat proses pembusukan dengan cara pengawetan dan pengolahan. Pengasapan merupakan suatu cara pengolahan atau pengawetan dengan memanfaatkan kombinasi perlakuan pengeringan dan pemberian senyawa kimia dari hasil pembakaran bahan bakar alami. Penelitian ini bertujuan untuk mengetahui Kadar air, pH, Organoleptik dan Kapang pada produk ikan tuna (Thunnus sp) asap yang diambil dari industri rumah tangga di kelurahan girian bawah Kota Bitung Sulawesi Utara. Selama 0 hari, 2 hari, dan 4 hari, penyimpanan pada suhu ruang. Penelitian yang digunakan adalah metode eksploratif deskriptif, yaitu mengumpulkan data fakta yang telah tersedia dilapangan melalui pencatatan dan pengamatan secara terperinci dan sistematik kemudian dilakukan analisa data berdasarkan data kualitatif dan kuantitatif. Parameter yang digunakan dalam penelitian adalah Uji Kadar Air, Uji pH, Uji Organoleptik dan Kapang. Hasil penelitian yang diperoleh dari 4 parameter uji, diperoleh nilai kadar air tertinggi (52,3%), yang terendah (29,%); nilai pH tertinggi 6,23, terendah 5,92; nilai organoleptik (kenampakan) tertinggi (7,06), terendah (2,73); nilai organoleptik (bau) tertinggi (7,6); terendah (1); nilai organoleptik (rasa) tertinggi (7,66); terendah (1); nilai organoleptik (tekstur) teringgi (6,93); terendah (2,6); nilai total koloni kapang (CFU/gr) tertinggi (1620); terendah (40).Kata Kunci: Ikan Tuna (Thunnus sp) Asap, Analisa Kadar Air, pH, Organoleptik, Kapang.

scholarly journals Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Ikrima Rohimadilwa ◽  
Ludfia Windyasmara ◽  
Sri Sukaryani
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Room Temperature ◽  
Ph Value ◽  
Good Effect ◽  
Natural Preservative ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference

Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicken meatballs which include moisture content, pH value and protein content. This research method used a completely randomized design with long storage factors and the addition of chitosan. The data obtained were analyzed statistically using Analysis of Variance (ANOVA). Further test with the Duncan Multiple Range Test (DMRT) if there is a significant difference between treatments. The variables recorded and observed were moisture content, pH value and protein content of chicken meatballs at room temperature (25ᴼC). The water content of chicken meatballs up to 1.5% chitosan addition treatment showed the best consistency during the shelf life with an average value of 59.31%. The pH value of chicken meatballs with the addition of 2.5% chitosan on the 2nd and 4th day gave a good effect with pH values of 5.56 and 5.78, respectively. Protein content of chicken meatballs with the addition of chitosan 1.5% on the second day gave the effect of increasing the highest protein content up to 7.21%. Keywords: Chicken meatballs, Chitosan, Shelf life

scholarly journals Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair

2019 ◽  
Vol 8 (1) ◽  
pp. 12
Author(s):  
Fernando Wowiling ◽  
Siegfried Berhimpon ◽  
Hens Onibala ◽  
Feny Mentang
Keyword(s):  
Polycyclic Hydrocarbon ◽  
Skipjack Tuna ◽  
Test Results ◽  
Cooking Method ◽  
Katsuwonus Pelamis ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
North Sulawesi ◽  
The People ◽  
Curve Model

Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e.  longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally,  it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and  two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that  the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes.  The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51

scholarly journals Pemurnian Asap Cair Hasil Torefaksi Cangkang Sawit dengan Cara Destilasi dan Filtrasi dengan Arang Aktif

2020 ◽  
Vol 2 (2) ◽  
pp. 61-64
Author(s):  
Karelius Karelius ◽  
Lilis Rosmainar ◽  
Angeline Novia Toemon ◽  
Made Dirgantara
Keyword(s):  
Acetic Acid ◽  
Activated Charcoal ◽  
Acid Content ◽  
Ph Value ◽  
Chemical Compounds ◽  
Propanoic Acid ◽  
Liquid Smoke ◽  
Acetic Acid Content ◽  
Ms Analysis ◽  
Main Components

The liquid smoke produced from the torrefaction process of oil palm shells has the potential to be used as an antiseptic base for hand sanitizer and disinfectant products. It is due to its high phenol and acetic acid content. Apart from phenol and acetic acid, there are many other compounds that must be separated in the hope of obtaining liquid smoke with the main components of acetic acid and phenol, which function as antibacterial agents. This research begins with the production of liquid smoke through a torrefaction process. The liquid smoke obtained is distilled at 150 oC and followed by adsorption with activated charcoal for the purification process. The pH value and acetic acid content in the purified liquid smoke were determined and analyzed using GC-MS to determine the chemical compounds. The pH value has decreased after the refining process by distillation, and activated charcoal is inversely proportional to the increase in acetic acid levels after purification. Based on GC-MS analysis results, it can be seen that the levels of acetic acid, phenol, propanoic acid, and 2-propanone increased after distillation. The loss of 1,2-Benzenediol and 2-Furancarboxaldechde compounds shows that distillation of liquid smoke at 150oC is effective for separating the heavy fraction of liquid smoke. Furthermore, the distilled liquid smoke is filtered using activated charcoal. The GC-MS analysis results showed that the filtration results with activated charcoal could increase acetic acid and propanoic acid levels in liquid smoke.

Sign in / Sign up

Export Citation Format

Share Document