PENGARUH PENGASAPAN DENGAN VARIASI KONSENTRASI LIQUID SMOKE TEMPURUNG KELAPA YANG BERBEDA TERHADAP KUALITAS IKAN BANDENG (Chanos chanos Forsk) ASAP

Abstract

Pengasapan dengan liquid smoke memiliki kelebihan dibandingkan metode tradisional, diantaranya menghasilkan ikan asap bertekstur dan bercita rasa lebih baik, aroma asap lebih konsisten, suhu pengasapan dapat dikontrol, sehingga dapat mencegah kerusakan protein dan menghasilkan produk berkualitas lebih baik. Tujuan penelitian ini adalah memproduksi ikan bandeng asap menggunakan liquid smoke dengan konsentrasi berbeda, kemudian mengalisis kualitasnya sehingga diperoleh konsentrasi terbaik. Ikan bandeng, diperoleh dari pasar Rejomulyo, Semarang. Rancangan percobaan menggunakan RAL. Perlakuan yang diberikan konsentrasi 0%, 1%, 3%, 5%. Dengan parameter ketersediaan lisin, fenol, protein larut garam, kadar proksimat (kadar protein, lemak, air). Hasil penelitian menunjukkan bahwa penambahan konsentrasi liquid smoke tempurung kelapa yang berbeda berpengaruh nyata (p < 0,05) terhadap nilai  ketersediaan lisin, fenol, protein larut garam, nilai proksimat (kadar protein, lemak, air). Berdasarkan hasil penelitian kadar ketersediaan lisin antara 0.71% - 1.02%; fenol 24.24 ppm - 53.36 ppm dan protein larut garam 10.39% - 12.96%; nilai air 55.92% - 39.96%; nilai protein 34.36% - 37.18%; nilai lemak 5.09% - 6.09%. Berdasarkan uji organoleptik, nilai terbaik pada konsentrasi 5% dengan nilai 8.66 ≤ m ≤ 8.88. Kesimpulannya adalah pengasapan dengan variasi konsentrasi liquid smoke tempurung kelapa yang berbeda dapat mempengaruhi kualitas fisik, kimia dan organoleptik ikan asap.

Liquid smoke some ie: advantages compare to traditional methods, produce better texture and flavor, more consistent smoke aroma, curing temperature can be controlled so its able to prevent proteins damage and produce better quality products. The purpose of this research was to determine production of smoked milkfish with different concentration, and then comparing quality and to observe the best concentration of them. Milkfish was obtained from Rejomulyo fish market, Semarang. Experimental design was Completely Randomized Design. Treatment was the differences of liquid smoke concentration 0%, 1%, 3%, and 5%. With parameters availability lysine, phenol, salt soluble proteins, proximate (protein, fat, water). The results showed that the addition of liquid smoke from coconut shell concentrations were significantly different (p<0.05) to the value of lysine avaibility, phenol, salt-soluble proteins, proximate (levels protein, fat, water). Based on this research the availability of lysine levels between 0.71% - 1.02%; ppm phenol 24.24 - 53.36 ppm soluble salt and protein 10:39% - 12.96%; water value 55.92% - 39.96%; protein value of 34.36% - 37.18%; value of 5,09% fat - 6:09%. Based on organoleptic test, the best value at smoked that 5% concentration of liquid smoke with a value of 8.66 ≤ m ≤ 8.88. The conclusion this research smoking with various concentration of coconut shell liquid smoke could affect to the physical, chemical and organoleptic characteristics  of smoked fish.