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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
Maria Liliosa Yulita Jakung
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan terhadap Mutu Se’i Bandeng Maria Liliosa Yulita Jakung; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p12

Abstract

Milkfish has a savory flavor and taste of chewy meat. Milkfish is classfied as a high - protein and low - fatty fish. Smoking milkfish in one of the effort to increase the added value of special product on change in flavor, visibility, texture, and aroma of smoke to produce a high level of product acceptance. Liquid smoke consist of phenol, carbonyl and organic acids. Liquid smoke comes from stem of bamboo tabah (Gigantochloa nigrociliata Buse - Kurz). The purpose of this research was to know how the effect of liquid smoke with various concentrations and the different of cooking temperature oward quality se’i of milkfish. The used method was complete random design within two faktor. The first factor was the concentration of liquid smoke, consisting of 4%, 6%, and 8%. The second faktors was the cooking temperature, consisting of 60oC, 80oC, and 100oC. The best combination of treatment is 8% concetration liquid smoke and temperature of cooking was 100oC, during 4 hours result moisture content 50.70%, ash 2.70%, pH 5.5, protein 15.91%, visibility 4.53, aroma 4.67, taste 4.53, and texture 4.67.
Co-Authors Ida Ayu Rina Pratiwi Pudja Pande Ketut Diah Kencana