KARAKTERISTIK KIMIA DAN FISIKA IKAN LELE ASAP DENGAN BAHAN PEMBAKAR BERBEDA (STUDI KASUS UMKM UD SARONA KOTA BINJAI SUMATERA UTARA)

Saqbhani Puspa Sally, Nabila Ukhty, Anhar Rozi, Ikhsanul Khairi

Abstract


Catfish is one of the leading commodities in aquaculture in Indonesia. Catfish derivative products are currently very much developed, one of them was smoked catfish. The characteristics of smoked fish are influenced by several factors, including the type of firewood used. This study aims to examine the chemical and physical characteristics of smoked catfish with different burners. The smoking method used is heat fumigation. The parameters observed were proximate, pH value, phenol content, formaldehyde content, characteristics of color, texture and aroma. The results obtained, protein content, water content, ash content and fat content using laban wood are higher than rambutan wood 60.6%:58.8%; 6.65%:5.54%; 7.97%:7.29%; 20.4%;14.6% repectively. The phenol value of smoked fish using laban wood is higher than that of rambutan wood 0.2401ppm:0.2204ppm respectively. Formaldehyde levels in both types of wood are negative. The characteristics of the two smoked fish are the same in texture, aroma, pH and temperature parameters were solid texture, typical aroma of smoked fish, pH value 6.7 with a temperature of 80-100oC respectively. But the color of smoked fish by burning laban wood is bright brown while the rambutan wood is shiny brown.

Full Text:

PDF

References


Adinsi L. Akissoe HN. Vieira-Dalode G, Hounhouigan DJ. 2015. Sensory evaluation and consumer acceptability of a beverage made from mallted and fermented cereal: case of gowe from berlin. Food Science & Nutrition 3(1): 1-9.

Ariani M dan Ashari. 2003. Arah, kendala dan pentingnya diversifikasi konsumsi pangan di Indonesia. Forum Penelitian Agro Ekonomi Vol 21(2): 99-112.

Agustina R, Syah H, Ridha M. 2013. Kajian mutu ikan lele (Clarias batrachus) asap kering. Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5(3): 6-11.

BSN. 1992. SNI 01-2891-1992 Tentang Cara Uji Makanan dan Minuman. Jakarta: BSN.

BSN. 2006. SNI 01-2346-2006. Petunjuk Pengujian Organoleptik dan atau Sensori. Jakarta: BSN.

BSN. 2009. SNI 2725.1:2009 Ikan Asap. Jakarta: BSN.

CDC. 2019. Formaldehyde.

https://www.cdc.gov/niosh/npg/npgd0293.html [diakses Juni 2019].

Desmelati, Ilza M, Nuzirwan. 2013. Kajian penerima konsumer terhadap ikan asap selais (Cryptoperus bicirchis) yang dibuat menggunakan asap cair. Berkala Perikanan Terubuk Vol 14(1): 10-24.

Greenfield H dan Southgate DAT. Food Composition Data Second Edition. Rome : WHO.

Harbone JB. 1987. Metode Fitokomia. Bandung : ITB.

Irwandi. 2016. Analisis proksimat ikan lele dumbo (Clarias gariepinus) asap (studi kasus di unit pengolahan ikan cv. Family pisces farm, pasie kandang, Koto Tangah Kota Padang, West Sumatera). Unes journal of scientech research 1(2): 1-10.

KKP. 2018. Kelautan dan Perikanan Dalam Angka Tahun 2018. Jakarta: Pusdatin KKP.

Marsigit W. 2010. Pengembangan diversifikasi produk pangan olahan lokal bengkulu untuk menunjang ketahanan pangan berkelanjutan. Agritech Vol 30(4): 256-264.

Pamungkas JD, Anam K, Kusrini D. 2016. Penentuan total kadar fenol dari daun kersen segar, kering dan rontok (Mutingia calabura L) serta uji aktivitas antioksidan dengan metode DPPH. Jurnal Kimia Sains dan Aplikasi 19(1): 15-20.

Raharyaningsih MA dan Azizah R. 2017. Kadar formaldehid udara dan iritasi mata pada pekerja di area produksi pabrik perekat kayu di surabaya. Jurnal Kesehatan Lingkungan Vol 9(2): 191-199.

Sari SR, Agustini A, Wijaya A, Pambayun R. 2017. Profil mutu ikan lele (Clarias gariepinus) asap yang diberi perlakuan gambir (Uncaria gambir roxb). Jurnal Dinamika Penelitian Industri Vol 28(2): 101-111.

Saxena M. Saxena J. Pradhan, A. 2012. Flavonoids and phenolic acids as antioxidants in plants and human health. International Journal of Pharmaceutical Sciences Review and Research, 16(2), 130-134.

Sulfiani, Sukainah A, Mustarin A. 2017. Pengaruh lama dan suhu pengasapan dengan menggunakan metode pengasapan panas terhadap mutu ikan lele asap. Jurnal Pendidikan Teknologi Pertanian Vol 3(2017): 93-101.

Sulistijowati R, Djunaedi OS, Nurhajati J, Afrianto E, Udin Z. 2011. Mekanisme Pengasapan Ikan. Bandung: Unpad-Press.

Srinovita V, Mus S. Leksono T. 2017. Application of liquid smoke rambutan on wood fishery products catfish (Pangasius hypopthalmus) smoke community XIII koto kampar. Jom FAPERI Vol 2(1): 2-10.

Swastawati F, Surti T, Agustini TW, Harriyadi P. 2013. Karakteristik kualitas ikan asap yang diproses menggunakan metode dan jenis ikan berbeda. Jurnal aplikasi teknologi pangan 2(3): 126 – 132.

Yuliastri V, Suwandi R, Uju. 2015. Hasil penilaian organoleptik dan histologi lele asap pasa proses pre-cooking. JPHPI Vol 18(2): 190-204.

Thangaraj P. 2016 Proximate Composition Analysis. dalam: Pharmacological Assays of Plant-Based Natural Products. Progress in Drug Research, vol 71. India: Springer, Cham.

Widjanarko SB, Zubaidah E, Kusuma AM. 2003. Studi kualiyas fisik-kiamiawi dan organoleptik sosis ikan lele dumbo (Clarias gariepinus) akibat pangaruh perebusan, pengukusan dan kombinasinya dengan pengasapan.. J Tek Pert Vol 4(3): 193-202.

Xu D. Li Y. Meng X. Zhou T. Zhou Y. Zheng J. Li H. (2017). Natural antioxidants in foods and medicinal plants: Extraction, assessment and resources.International Journal of Molecular Sciences 18(96): 1-32.

Yanti AR, Rochima E. 2009. Pengaruh suhu pengeringan terhadap karakteristik kimiawi filet lele dumbo asap cair pada penyimpanan suhu ruang. Jurnal Bionatura 11(1): 21-36.




DOI: https://doi.org/10.35308/jpt.v6i2.2187

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 JURNAL PERIKANAN TROPIS




Jurnal Perikanan Tropis (print ISSN 2355-5564 ;online ISSN 2355-5572), is published by the Faculty of Fisheries and Marine Science Universitas Teuku Umar, Indonesia .
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License