Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
Pande Putu Raditya Premananda Meranggi
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buze-Kurz) dan Suhu Pemasakan terhadap Karakteristik Se’iaTuna Pande Putu Raditya Premananda Meranggi; Pande Ketut Diah Kencana; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2022.v10.i01.p16

Abstract

Tuna fish is a food that people like because it has rich nutrients so it requires continuous treatment to maintainabetter quality. Tomaintain a better qualityof tuna fishis using the liquid smoke method. The application of liquid smoke has many advantages among othermethods because itseasy application, givingthe product distinctive characteristics in the form ofa more attractive appearance, aroma, texture, taste, and does not pollute the environment. The liquid smoke wasused from tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). This study aims to determine the effect of the concentration of liquid bamboo smoke and cooking temperature on the characteristics of Se'i Tuna. The methodused wasa factorial completely randomized design with two factors. The firstfactor is the concentration of liquid smoke (consisting of 2%, 4%, and 6%) and thesecond factor was the cooking temperature (consisting of 80oC, 90oC, and 100oC). The best treatment combination wasat a concentration of 6% liquid smoke and acooking temperature of 100oC byheatingfor 4hours, the water content was50.46%, protein content 17%, pH 5.53, ash content 2.81%, appearance sensory test 8,07, flavor 8,73, taste 8,73, and texture 8,60.
Co-Authors I Putu Surya Wirawan Pande Ketut Diah Kencana