Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap

Abdul Hadi* -  Jurusan Gizi, Politeknik Kesehatan Kemenkes Aceh, Jl. Soekarno-Hatta Km. 8, Lampeunerut, Aceh Besar, Provinsi Aceh, 23352, Indonesia
Wiqayatun Khazanah -  Jurusan Gizi, Politeknik Kesehatan Kemenkes Aceh, Aceh Besar, Provinsi Aceh, Indonesia
Andriani Andriani -  Jurusan Gizi, Politeknik Kesehatan Kemenkes Aceh, Aceh Besar, Provinsi Aceh, Indonesia
Husna Husna -  Fakultas Kesehatan Masyarakat, Universitas Serambi Mekkah, Banda Aceh, Provinsi Aceh, Indonesia
DOI : 10.30867/action.v7i2.724

Supp. File(s): common.other common.other

One of the processes of smoking fish is using organic materials. Smoking also gives a good flavor and aroma. Smoked fish can be consumed directly and also processed further. The study aimed to measure the effect of various smoke sources on microbiological, organoleptic and protein levels of smoked tilapia. The research design was experimental with a Randomized Control Trial (RCT) using coconut husk, rice husk, and bamboo leaf smoke sources. The research was conducted at the Organoleptic Laboratory of the Department of Nutrition, Health Polytechnic of Aceh, Ministry of Health, in 2021. Fish smoking uses three smoke sources burning coconut fiber, bamboo leaves and rice husks in aluminum smoke tubes. Microbiological tests and protein content in the Laboratory of the Balai Pengujian dan Sertifikasi Mutu Barang (BPSMB). Data analysis using ANOVA and Duncan tests at 95% CI. The results showed that smoking tilapia with three smoke sources had a significant effect on color, taste and aroma and protein content (p<0,05) but had no significant effect on texture and microbial count of smoked tilapia (p>0,05). In conclusion, rice husk smoked tilapia was most preferred in terms of color, taste, texture and aroma. Coconut husk smoked tilapia has the highest protein content and lowest microbial count.

Supplement Files

Keywords : Organoleptic; protein content; smoked fish; tilapia

  1. Akintola, S. L. (2015). Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis). Journal of Food Science and Technology, 52(5), 2646–2656. https://doi.org/10.1007/s13197-014-1303-0
  2. Anggraini, S. D., & Arifin, A. Z. (2021). Mutu organoleptik ikan asap hasil pengasapan dengan alat asap efhilink menggunakan sumber bahan bakar berbeda. Prosiding SNasPPM, 6(1), 614–620.
  3. Aswan, A. (2018). Pengaruh waktu dan kecepatan aliran udara terhadap kadar air pada proses pengasapan ikan dengan sistem sirkulasi asap bebas tar. Kinetika, 9(1), 15–19. https://jurnal.polsri.ac.id/index.php/kimia/article/view/2287
  4. Darianto, D. (2019). Analisa pengaruh waktu dan turbulensi asap pada mesin pengering ikan lele. Journal of Mechanical Engineering Manufactures Materials and Energy, 3(2), 130–142. https://doi.org/10.31289/jmemme.v3i2.3029
  5. Failisnur, F. (2012). Pengaruh metoda pemberian bumbu dan jenis ikan terhadap mutu dan nilai sensorik pada ikan air tawar asap. Jurnal Litbang Industri, 2(2), 87–96. https://doi.org/10.24960/jli.v2i2.604.87-96
  6. Ghazali, R. R., & Swastawati, F. (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. https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/7773
  7. Hadi, A., Iskandar, I., Khazanah, W., & Rolando, M. (2021). Kombinasi pengemasan vakum dan iradiasi untuk memperpanjang masa simpan ikan kayu (Keumamah). AcTion: Aceh Nutrition Journal, 6(2), 181–188. https://doi.org/10.30867/action.v6i2.547
  8. Hadinoto, S., Kolanus, J. P. M., & Manduapessy, K. R. W. (2016). Karakteristik mutu ikan cakalang (Katsuwonus pelamis) asap menggunakan asap cair dari tempurung kelapa. Jurnal Kementerian Perindustrian, 12(1), 20–26.
  9. Hartanto, R., Amanto, B. S., Khasanah, L. U., & Pusparani, L. (2020). Uji pengaruh jarak sumber panas dan lama pengasapan terhadap karakteristik kimia ikan lele (Clarias sp.) asap pada alat pengasap tipe tegak. Jurnal Teknologi Hasil Pertanian, 12(2), 78–86. https://doi.org/10.20961/jthp.v12i2.35004
  10. Husen, A. (2018). Pengolahan ikan cakalang asap (Katsuwonus pelamis) dengan penilaian organoleptik. Techno: Jurnal Penelitian, 7(2), 165–169. https://doi.org/10.33387/tk.v7i2.667
  11. Ibanga, I. J., Moses, E. A., Edet, E. J., & Moses, A. E. (2019). Microbial and some heavy metals analysis of smoked fishes sold in urban and rural markets in Akwa Ibom State, Nigeria. Calabar Journal of Health Sciences, 3(3), 73–79.
  12. Isamu, K. T., Purnomo, H., & Yuwono, S. (2012). Karakteristik fisik, kimia, dan organoleptik ikan cakalang (Katsuwonus pelamis) asap di Kendari. Jurnal Teknologi Pertanian, 13(2), 105–110.
  13. Mbalur, A. Y. D., Kencana, P. K. D., & Wijaya, I. M. A. S. (2022). Penentuan umur simpan ikan nila (Oreochromis niloticus) asap pada kosentrasi asap cair dan suhu pengovenan yang berbeda. Jurnal BETA (Biosistem Dan Teknik Pertanian), 10(1), 81–92. https://ojs.unud.ac.id/index.php/beta/article/view/70361/38722
  14. Mentang, P. Z., Ibrahim, M. N., & Isamu, K. T. (2019). Pengaruh lama perendaman dan konsentrasi asap cair terhadap penilaian organoleptik dan kimia pokea (Batissa violacea var. celebensis, von martens 1897) asap. Jurnal Fish Protech, 2(1), 110–118. https://doi.org/10.33772/jfp.v2i1.6487
  15. Prasetyo, D. Y. B., Darmanto, Y. S., & Swastawati, F. (2015). Efek perbedaan suhu dan lama pengasapan terhadap kualitas ikan bandeng (Chanos chanos Forsk) cabut duri asap. Jurnal Aplikasi Teknologi Pangan, 4(3), 94–98. https://doi.org/10.17728/jatp.v4i3.134
  16. Pratama, R. I., Sumaryanto, H., Santoso, J., & Zahirudin, W. (2012). Karakteristik sensori beberapa produk ikan asap khas daerah di Indonesia dengan menggunakan metode quantitative descriptive analysis. Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 7(2), 117–130. https://doi.org/10.15578/jpbkp.v7i2.253
  17. Precelia, S. C., Subagyono, R. R. D. J. N., & Saleh, C. (2018). Sintesis silika mesopori tersulfonasi dari abu daun bambu petung (Dendrocalamus asper). Jurnal Atomik, 3(1), 61–67. http://jurnal.kimia.fmipa.unmul.ac.id/index.php/JA/article/view/525
  18. Puke, S., & Galoburda, R. (2020). Factors affecting smoked fish quality: A review. Research for Rural Development, 35, 132–139. https://doi.org/10.22616/rrd.26.2020.020
  19. Ratna, R., Safrida, S., & Yulinar, Y. (2011). Variasi jenis bahan bakar pada pengasapan ikan bandeng (Chanos-chanos forskal) menggunakan alat pengasapan tipe kabinet. Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi, 3(2), 34–37. https://doi.org/https://jurnal.unsyiah.ac.id/JBE/article/view/467
  20. Riansyah, A., Supriadi, A., & Nopianti, R. (2013). Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan asin sepat siam (Trichogaster pectoralis) dengan menggunakan oven. Jurnal Fishtech, 2(1), 53–68. https://doi.org/10.36706/fishtech.v2i1.1103
  21. Ridhuan, K., Irawan, D., & Inthifawzi, R. (2019). Proses pembakaran pirolisis dengan jenis biomassa dan karakteristik asap cair yang dihasilkan. Turbo: Jurnal Program Studi Teknik Mesin, 8(1), 69–78. https://doi.org/10.24127/trb.v8i1.924
  22. Salaudeen, M. M., & Osibona, A. O. (2018). Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (Clarias gariepinus). Ife Journal of Science, 20(2), 345–353. https://doi.org/10.4314/ijs.v20i2.15
  23. Sari, E., Khatab, U., Burmawi, Rahman, E. D., Afriza, F., Maulidita, A., & Desti, V. (2019). Production of liquid smoke from the process of carbonization of durian skin biomass, coconut shell and palm shell for preservation of tilapia fish. IOP Conference Series: Materials Science and Engineering, 543(1), 12075. https://doi.org/10.1088/1757-899X/543/1/012075
  24. Sari, N. M., Mahdie, M. F., & Segah, R. (2015). Rendemen arang sekam dan kualitas asap cair sekam padi. Jurnal Hutan Tropis, 3(3), 260–266. https://doi.org/10.20527/jht.v3i3.2278
  25. Sirait, J., & Saputra, S. H. (2020). Teknologi alat pengasapan ikan dan mutu ikan asap. Jurnal Riset Teknologi Industri, 14(2), 220–229. https://doi.org/10.26578/jrti.v14i2.6356
  26. Sulistijowati, R. (2011). Mekanisme pengasapan ikan. In UNPAD Press. UNPAD Press. https://repository.ung.ac.id/en/karyailmiah/show/240/mekanisme-pengasapan-ikan.html
  27. Swastawati, F. (2008). Quality and safety of smoked catfish (Aries talassinus) using paddy chaff and coconut shell liquid smoke. Journal of Coastal Development, 12(1), 47–55. https://ejournal.undip.ac.id/index.php/coastdev/article/view/1207
  28. Swastawati, F., Surti, T., Agustini, T. W., & Har Riyadi, P. (2013). Karakteristik kualitas ikan asap yang diproses menggunakan metode dan jenis ikan berbeda. Jurnal Aplikasi Teknologi Pangan, 2(3), 1–7. https://doi.org/10.17728/jatp.142
  29. Tjiroso, B., Nur, R. M., & Bustan, A. W. (2020). Penggunaan lemari pengasapan ikan untuk meningkatkan produksi pada industri rumah tangga di Kabupaten Pulau Morotai. Dedikasi, 22(1), 51–54. https://doi.org/10.26858/dedikasi.v22i1.13822

Open Access Copyright (c) 2022 Abdul Hadi, Wiqayatun Khazanah, Andriani, Husna
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.
Website: https://gizipoltekkesaceh.ac.id/
E-mail: jurnal6121@gmail.com

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

View My Stats

Get a feed by atom here, RRS2 here and OAI Links here