Analisis Kualitas Sensori Ikan Asap Berbahan Bakar Briket Campuran (Arang Bonggol Jagung dan Daun Jati) dan Bahan Bakar Kayu
DOI:
10.29303/jpm.v16i1.1712Published:
2021-01-09Issue:
Vol. 16 No. 1 (2021): Januari 2021Keywords:
Briquette, Smoked Fish, Analysis SensoryArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
This study aims to analyze the sensory quality of smoked fish using mixed briquette fuel (teak leaves and corncob charcoal) with 5% and 10% adhesives with smoked fish using wood fuel. The wood used for comparison is ruby (soft texture) and mahogany (hard texture). Sensory analysis in this study emphasizes the appearances, colors, smells, tastes and textures of smoked fish. To determine whether there is a significant difference or not of the four treatments on the results of smoking fish,this study use Analysis of Varians (Anova). The results showed that there were significant differences between the four methods of feeding fish using briquette and wood fuel on appearances, colors, smells and textures. The appearance, color and aroma that dominate the specifications of other smoked fish are smoked fish with 10% adhesive briquette fuel treatment. The texture of smoked fish with mahogany wood fuel shows better specifications than asp fish with other treatments. Because there is a significant difference, a further test is carried out using BNJ Test. BNJ Test must be done to find out the distinguishing relationship between samples.ÃÂ Whereas in the taste test, there was no significant difference from the treatmentsReferences
Adeyeye, S.A.O., Oyewole, O.B. 2016. An Overview of Traditional Fish Smoking In Africa. Journal of Culinary Science & Technology. 14 (3), 198-215. From https://doi.org/10.1080/15428052.2015.1102785
Alëiëek, Z., Zencir, Ãâ. , êakirogullari, G.C. & H.H. Atar. 2010. The effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes. Jounal of Aquatic Food Product Technology. 19 (3-4): 264-273. From https://doi.org/10.1080/10498850.2010.512995
Budaraga, I.K. 2018. The Effect of Combination of Liquid Smoke To Degrees of Material (PH) Fillet Fish Tilapia. International Journal of ChemTech Research. 11 (02), 207-217.
Darianto, Sitohang, H.T.S., Amrinsyah. 2018. Analisa Faktorââ¬ÂFaktor yang Mempengaruhi Proses Pengasapan Pada Mesin Pengasapan Ikan Lele. Journal of Mechanical Engineering, Manufactures, Materials and Energy. 2 (2), 56-66. From https://doi.org/10.31289/jmemme.v2i2.2154
Ghazali, R.R., Swastawati, F., Romadhon. 2014. Analisa Tingkat Keamanan Ikan Manyung (Arius Thalassinus) Asap yang Diolah Dengan Metode Pengasapan Berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3 (4), 31-38. From https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7773
Lombongadil G.P., Albert R.R., & Hens, O. (2013). Studi Mutu Produk Ikan Japuh (Dussumieria acuta C.V.) Asap Kering Industri Rumah Tangga di Desa Tumpaan Baru, Kecamatan Tumpaan. Jurnal Media Teknologi Hasil Perikanan. 1 (2), 47-53, from https://doi.org/10.35800/mthp.1.2.2013.1634.
Mardiyah, A., Fitria, E.A. Analisis Organoleptik Ikan Asap yang Diolah Secara Tradisional. UNES Journal of Scientech Research. 3 (2), 101-109. From http://ojs.ekasakti.org/index.php/UJSR/issue/view/6
Nugroho, S.D., Soeparman S., Yuliati, L. (2018). Analisis Pengaruh Bahan Bakar Alternatif Pada Lemari Pengasap Ikan Terhadap Kualitas Produk Hasil Asapan. Jurnal Rekayasa Mesin. 9 (3), 191-200. From https://doi.org/10.21776/ub.jrm.2018.009.03.6
Sukowati, D., Yuwono, T.A., Nurhayati, A.D. 2019. Analisis Kualitas Briket Campuran Arang Bonggol Jagung dan Daun Jati. Musamus Journal of Science Education. 2 (1), 1-8. From http://ejournal.unmus.ac.id/index.php/science
Susanto, E. 2014. Mempelajari Kinerja Alat Pengasap Ikan Tipe Cabinet dan Pengaruhnya terhadap Mutu Ikan Asap. Journal of Agro-based Industry. 31 (1), 32-38. From http://dx.doi.org/10.32765/warta%20ihp.v31i01.2601
Thoha, M.Y., Fajrin, D.E. 2010. Pembuatan Briket Arang dari Daun Jati dengan Sagu Aren sebagai Pengikat. Jurnal Teknik Kimia. 17 (1), 34-43.
Yanti, A.R., Rochima, E. 2009. Pengaruh Suhu Pengeringan Terhadap Karakteristik Kimiawi Fillet Lele Dumbo Asap Cair pada Penyimpanan Suhu Ruang. Jurnal Bionatura1. 1 (1), 21-36. from http://jurnal.unpad.ac.id/bionatura/article/view/7694
Author Biographies
Dwi Sukowati, Ilmu Perikanan, Universitas Nahdlatul Ulama Purwokerto
Dwi Yanuar Budi Prasetyo, Ilmu Perikanan, Universitas Nahdlatul Ulama Purwokerto
Triat Adi Yuwono, Teknik Pertanian dan Biosistem, Universitas Nahdlatul Ulama Purwoketo
License
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
