Jurnal Pangan dan Agroindustri (Oct 2022)

PENGARUH PENAMBAHAN KONSENTRASI ASAP CAIR PADA PERENDAMAN IKAN BADA (RASBORA ARGYROTAENIA) TERHADAP KARAKTERISTIK IKAN ASAP

  • Ilham Syukri Erdiman,
  • Ruri Wijayanti,
  • Anwar Kasim

DOI
https://doi.org/10.21776/ub.jpa.2022.010.03.5
Journal volume & issue
Vol. 10, no. 3
pp. 168 – 177

Abstract

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ABSTRAK Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap.Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C(konsentrasi 3%), D (konsentrasi 4%), E(konsentrasi 5%)dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadarfenol, kadar air, sedangkan pada pH tidak berpengaruh nyata.Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr -104.16 mgGAE/gr, kadar air 8.02% -11.54%, kadar protein 55.83%, kadar lemak 11.50 –16.04 %, kadar pH 6.53 –6.63.Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%. Kata Kunci: Asap cair, Tempurung kelapa, Ikan bada asap ABSTRACT The purpose of this research’sto determine the effect of different levels of liquid smoke concentration on bada fish immersion on the characteristics of smoked badafish, and determine the suitable liquid smoke concentration in bada fish immersion for making smoked bada fish. The design used was RAL where the treatment of differences in the concentration of liquid smoke during immersion was A (concentration 1%), B (concentration2%), C (concentration3%), D (concentration4%), E (concentration5%) and 3 replicates. The results showed that,the different concentrations of coconut shell liquid smoke havea significant effect on fat content, proteincontent, water content, and phenol content, while pH had no significant effect. The test results on smoked bada fish obtained phenol levels of 25.10mgGAE/gr -104.16 mgGAE/gr, water content 8.02% -11.54%, protein content 55.83%, fat content 11.50 -16.04%, pH 6.53 -6.63. Thebest concentration of liquid smoke is treatment D = 4%. Keywords: Coconut shell, Liquid smoke,Smoked bada fish

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