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All Journal Jurnal Bluefin Fisheries
Dyah Ayu Rakhmayeni
Politeknik Kelautan dan Perikanan Bitung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Mechanical Engineering

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PENDUGAAN UMUR SIMPAN IKAN TANDIPANG (DUSSUMEIRIA ACUTTA) ASAP CAIR DI KOTA BITUNG Nova M. Tumanduk; Hetty Ondang; Itje Wewengkang; Fidel Ticoalu; Dyah Ayu Rakhmayeni; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.124 KB) | DOI: 10.15578/jbf.v3i1.101

Abstract

The purpose of this research is to determine the best liquid smoked tandipang fish product and determine the best storage capacity of liquid smoked tandipang fish. Smoking is a combination of drying techniques and the addition of chemical compounds from wood burning to maintain fish durability. Liquid smoking uses liquid smoke as a smoking medium (Utomo et al, 2012). The use of liquid smoke is to provide a specific color effect, taste, and smoky flavor. The method used in this research is experimental by conducting experiments to see a result. The experimental design used was a randomized block design (RBD) using ANOVA. The materials used are tandipang fish, liquid smoke, chemicals for quality testing and the tools used are gas ovens, drying cabinets, laboratory equipment, containers for placing tandipang fish (para-para). Liquid smoke used is liquid smoke produced by CV. Wulung Prima. Based on the research results, it can be concluded that: 1) The best liquid smoke tandipang fish product is produced by immersing liquid smoke with a concentration of 3% for 45 minutes. 2) Shelf life of the best liquid smoked tandipang fish at room temperature based on the peroxide number, namely 7.2 months.Keywords: Best treatment, liquid smoke, shelflifes, smoking, tandipang fish.
DIVERSIFIKASI SAMBAL IKAN TANDIPANG ASAP DALAM JAR Adi Suseno; Dyah Ayu Rakhmayeni; Meilya Suzan Triyastuti; Fernando Wowiling
JURNAL BLUEFIN FISHERIES Vol 3, No 1 (2021)
Publisher : Politeknik Kelautan dan Perikanan Bitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.508 KB) | DOI: 10.15578/jbf.v3i1.103

Abstract

Tandipang fish sauce is one of the diversified products of tandipang fish. The choice of chili sauce as a diversified product is based on the reason that chili sauce is a popular product among the public and is quite in demand, especially the people of North Sulawesi. The purpose of this study was to make tandipang fish sauce products in jars and obtain the best quality and shelf life of tandipang fish sauces in jars. The benefits produced are as souvenirs of processed products typical of North Sulawesi. The method used is the experimental design used, namely the Factorial Completely Randomized Design (CRD) using ANOVA. Observation factors were storage time 0, 1, 2, and 3 weeks at a temperature of 28°C (room) and chili flavor variants (onion sauce, green chili sauce, and grilled rica). vary. Based on the results of the water content test, roasted rica is the best product. Because it has a low water content compared to chili and green chili sauce. Based on the results of organoleptic and microbiological tests, the tandipang fish sauce is suitable for consumption until the 3rd week. It can be concluded that the three variants of the tandipang fish sauce can be stored for 3 weeks at room temperature.Keywords : diversification, jar, sauce, shelf life , tandipang fish
Co-Authors Adi Suseno Fernando Wowiling Fidel Ticoalu Hetty Magrittha Pauline Ondang Itje Wewengkang Meilya Suzan Triyastuti, Meilya Suzan Tumanduk, Nova