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Pande Ketut Diah Kencana
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Stiper Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) dan Lama Waktu Pengovenan terhadap Mutu Ikan Cakalang (Katsuwonus Pelamis) Fhergie Dwi Lestari Matasik; Pande Ketut Diah Kencana; I Putu Surya Wirawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
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.i02.p02

Abstract

Skipjack tuna (Katsuwonus pelamis) is one widely consumed by Indonesian. It is high nutritional content and has good taste, makes skipjack fish very popular. Problems that often occur are in post-harvest handling of skipjack tuna, especially during the harvest season. The damage that commonly occurs is spoilage during storage for a certain period. It was caused by the technology used not being adequate, the water content of skipjack tuna to reach up to 80%, the body pH close to neutral, and the high nutritional content, so that fish is the best medium bacteria and others to grow. One of the post-harvest processing frequently is smoking. This study aims to measure and obtain the concentration of liquid smoke of tabah bamboo and the proper length drying to get the best quality of skipjack tuna. The method used is a factorial completely randomized design with two factors. The first factor is giving the liquid smoke concentration which consists of 1%, 5%, and 9%. The second factor is the length of fish in the oven on the fish consisting of 120 minutes, 180 minutes, and 240 minutes, at a temperature of 90°C. The best treatment combination was at 9% liquid smoke concentration and 240 minutes of oven time to produce smoked skipjack tuna with the following characteristics: water content 41.88%; protein content 20.98%; total microbes 4.50x104CFU/g; the value of the sensory appearance test is 8.33; fragrance 8.87; 8.60 taste and 8.73 texture.
Pengaruh Konsentrasi Larutan CaCl2 (Kalsium Klorida) dan Suhu Pengeringan terhadap Karakteristik Tepung Rebung Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) Juliana Ambarita; Pande Ketut Diah Kencana; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): September
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.i02.p10

Abstract

Tabahbamboo shoots are young shoots of bamboo that grow from the base of a bamboo clump which has a lot of nutrition so that it requires continuous treatment to maintain the quality. One effort that can be done is to use the concentration of CaCl2and temperature. The use of concentration CaCl2has many benefits, of which it is easy to apply and can prevent food collation from becoming soft as a result of the processing and heating effect. The research was carried out to determine the CaCl2concentrations and the correct drying temperature of tabah bamboo shoots flour. The study used a completely randomized design (CRD) which consisted of two factors, the first factor used in the research design is a CaCl2concentration of worms and the second factor used is drying temperature. The first factor consists of four levels, CaCl2concentrations 0%, CaCl2concentrations 2%, CaCl2concentrations 4%, CaCl2concentrations 6%. The second factor is three degrees, drying temperature 60°C, 70°C, and 80°C. The parameter observed in the study consist of yield, water level, ash content, protein levels, rough fibers, colors, and organoleptic test consisting of the color, aroma, texture, and overall acceptance of the hedonic test. The best treatment combination is a CaCl26% and drying temperature 80°C, which result in water 10,70%, ashes level 24,23%, protein level 24,38%, roughly fiber 18,13%, aroma 2,90, color L 86,85 and b 8,15.
Co-Authors Fhergie Dwi Lestari Matasik I Putu Gede Budisanjaya I Putu Surya Wirawan Juliana Ambarita