Evaluating Changes in the Sensory Profiles of Smoked Fish Across Different Processors During Storage
DOI:
10.29303/jbt.v26i2.11818Published:
2026-05-02Downloads
Abstract
Smoked fish remains a widely consumed product due to the characteristic taste and aroma acquired during the smoking process. Smoked fish is still produced traditionally using coconut shells and mangrove wood. The use of shells and mangrove wood is done because both are classified as hardwood, so they can affect the organoleptic qualities of smoked fish. This study sought to evaluate the organoleptic profiles of smoked fish sourced from different producers, specifically comparing the effects of coconut shell and mangrove wood combustion. This method is divided into 2 stages: the raw material preparation stage and the fish smoking stage. The fish sample used was fresh tuna smoked using coconut shell and mangrove wood fuel. Organoleptic testing carried out included appearance, odor, and texture using a scoresheet. The results showed that for all smoked fish samples using coconut shells and mangrove wood against the storage period, the quality value for day 0 was 9 (Very Liked), then the value decreased on the 2nd day of storage, with a quality of Very Dislike to Dislike. In conclusion, the organoleptic specification value decreased during storage, depending on the type of fuel. The use of fuel did not affect storage time, as a decrease in quality was observed on the second day, indicated by the appearance of mold on the samples. It is recommended that microbiological testing of the smoked fish be conducted.
Keywords:
Cocunut Shell Mangrove Wood Organoleptic/Sensory Smoked FishReferences
Aly, M.I.B., Ermin, E., & Koroy, M. (2022). Pengaruh Lama Waktu Pengasapan Terhadap Kualitas Ikan Cakalang (Katsuwonus pelamis) dan Ikan Tuna Tongkol (Euthinus affinis) Berdasarkan Hasil Uji Organoleptik di Kota Ternate. Jurnal Ilmiah Wahana Pendidikan, 8(21): 490-507.
Anggraini, S.D., & Arifin, A.Z. (2021). Mutu Organoleptik Ikan Asap Hasil Pengasapan Dengan Alat Asap Efhilink Menggunakan Sumber Bahan Bakar Berbeda. Prosiding Semnas PPM, 6(1): 614-620.
Arsad, A., Ibrahim, M.N., & Haslianti, H. (2021). Pengaruh Penggunaan Bahan Pengasap Tongkol Jagung Dan Sabut Kelapa Terhadap Nilai Sensori Dan Kimia Ikan Tembang (Sardinella fimbrianta) Asap. Jurnal Fish Protech, 4(1): 62-71.
[BSN] Badan Standarisasi Nasional. 2006. SNI 01 2346-2006. Petunjuk Pengujian Organoleptik Atau Sensori. Badan Standarisasi Nasional. Jakarta.
Ghazali, R.R., Swastawati, F., & Romadhon, R. (2014). Analisis Tingkat Keamanan Ikan Manyung (Arius thalassinus) Asap yang Diolah dengan Metode Pengasapan Berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4): 31-38.
Hadinoto, S., Kolanus, J.P.M., Komers, R.W., dan Manduapessy. (2016). Karakteristik Mutu Ikan Cakalang (Katsuwonus pelamis) Asap Menggunakan Asap Cair Dari Tempurung Kelapa. Majalah BIAM, 12 (01): 20-26.
Haryati, K. (2020). Kualitas Mikrobiologi dan Uji Biokimia Bakteri Ikan Ekor Kuning Asap di Pasar Youtefa, Kota Jayapura, Papua. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3): 486-494.
Haryati, K., & Dianingsih, N. (2021). Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga Di Kota Jayapura. Jurnal Biologi Papua, 13(1): 52-57.
Husen, A. 2018. Pengolahan Ikan Cakalang Asap (Katsuwonus pelamis) Dengan Penilaian Organoleptik. Techno: Jurnal Penelitian, 7(1): 165-169.
Idamy, Z., & Hadi, A. (2021). Pengaruh Waktu Pengasapan Ikan Gabus Dengan Sumber Asap Sabut Kelapa Terhadap Jumlah Mikroorganisme Dan Sifat Organoleptik. Jurnal Riset Gizi, 9(2): 123-128.
Mardian, A., & Fitria, E.A. (2018). Analisis Organoleptik Ikan Asap Yang Diolah Secara Tradisional. UNES Journal of Scientech Research, 3(2): 101-109.
Martínez, O., Salmerón, J., Epelde, L., Vicente, M.S, & de Vega, C. (2018). Quality Enhancement Of Smoked Sea Bass (Dicentrarchus labrax) Fillets By Adding Resveratrol And Coating With Chitosan and Alginate Edible Films. Food Control, 85: 168-176.
Ohorella, R., Sulaeman, Y., Hardianto, T., Soghirun, M., & Wulandari, N. (2022). Analisa Keuntungan dan Kelayakan Usaha Pengolahan Ikan Asap Di Kabupaten Bone Sulawesi Selatan. Journal on Education, 4(4): 1724-1730.
Rahmawati, S., Haslianti, H., & Huli, L.O. (2023). Uji Organoleptik Dan Kimia Ikan Pari (Dasyatis sp.) Asap Yang Diasap Menggunakan Pelepah Sawit Dan Tongkol Jagung. Journal Fish Protech, 6(1): 63-70.
Sahubawa, L., & Ustadi. (2019). Teknologi Pengawetan dan Pengolahan Hasil Perikanan. Yogyakarta: Gajah Mada University Press.
Silitonga, N., Yanto, Y., Safitri, A.N., Karti, K., Sitanggang, Y., Sitinjak, E.M., Saragih, G., Mustakim, M., & Abdilah, A. (2022). Teknologi Pirolisis Pada Pembuatan Asap Cair Sebagai Pengawet Alternatif Di UKM Berkah Sale Desa Sambirejo Timur Kecamatan Percut Sei Tuan Kabupaten Deli Serdang. Jurnal Pengabdian Ilmiah dan Teknologi, 1(2): 10-13.
Sirait, J., & Saputra, S.H. (2020). Teknologi Alat Pengasapan Ikan Dan Mutu Ikan Asap. Jurnal Riset Teknologi Industri, 14(2): 220-229.
Siregar, R.R., Sumandiarsa, I.K., & Zulkhairina, Z. (2020). Pengaruh Perbedaan Jenis Kayu Bakar dan Lama Pengasapan Terhadap Mutu Sensori Ikan Patin Asap (Pangasius pangasius). Jurnal Kelautan dan Perikanan Terapan, 3(1): 1-8.
Sukmawati, S., & Mutmainnah, M. (2021). Pengaruh Lama Penyimpanan Produk Ikan Cakalang (Katsuwonus pelamis) Asap Terhadap Nilai Mutu Organoleptik dan Nilai Mutu Mikrobiologi di Pasar Remu Kota Sorong. Jurnal Biologi dan Pembelajarannya, 8(2): 102-112.
Sutrisno, A.D., Widjaja, W.P., & Salam, W.Q. (2020). Pendugaan Umur Simpan Ikan Asap Menggunakan Jenis Asap Tempurung Kelapa Dan Jenis Ikan Air Tawar. Pasundan Food Technology Journal, 7(2): 38-43.
Talib, A., Husen, A., & Gunawan, S. (2020). Karakteristik Uji Organoleptik Ikan Cakalang Asap Dengan Menggunakan Asap Cair Dari Tempurung Kelapa, Sabut Kelapa Dan Kayu Mangrove. Jurnal Agribisnis Perikanan, 13(1): 69-75.
Tanu, S.Y., Rihi, J.L., & Manu, A.E. (2014). Pengaruh Pengasapan Menggunakan Tempurung Kelapa (Cocos nucifera L.) Terhadap Aspek Organoleptik dan Mikrobiologi Telur Itik Asin. Jurnal Nukleus Peternakan, 1(2): 149-157.
Utomo, B.S.B., Wibowo, S., & Widianto., T.N. (2012). Asap Cair. Jakarta: Penebar Swadaya.
License
Copyright (c) 2026 Kristina Haryati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
