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All Journal Agrikan: Jurnal Agribisnis Perikanan
Pratiwi, Putri Ayunda
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Environmental Science

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The Effect Of Long Time Cooking on the Organoleptic and Chemical Quality of Smoked Patin Fish (Pangasius sp) With Coconut Cook And Corn Cob Sources Combination Fahrul, Fahrul; Syahrul, Syahrul; Pratiwi, Putri Ayunda; Rahmah, Andi Nur; Maulana, Muhammad Dinar
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 2 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i2.1771

Abstract

Then organoleptic test and chemical test were conducted. The results showed that in the 3-hour smoking time, smoked catfish contained 59.54% water content and 2.08% protein content, in the 4-hour smoking time with 56.03% water content and 1.61% protein content, in the 5-hour smoking time with 54.46% water content and 1.47% fat content, in the 6-hour smoking time with 50.91% water content and 1.47% fat content. In the organoleptic test, the appearance of the 3-hour smoking time is 7.53, the smell is 7.76, the taste is 7.64, the texture is 7.18, the appearance of the 4-hour smoking time is 7.29, the smell is 7.64, the taste is 7.46, the texture is 7, 40, the appearance of 5 hours long smoking with a value of 7.22, odor with a value of 7.64, taste with a value of 7.67, texture with a value of 7.91, the appearance of 6 hours long smoking with a value of 7.20, odor with a value of 7.56, taste with a value of 7.80, and texture with a value of 8.09. By using the hot smoking process, the Organoleptic Test of smoked catfish in terms of appearance, odor and taste in all treatments showed no different results, while in terms of the texture of smoked catfish in the 6-hour treatment was the best result. The best water content of smoked catfish is found in the 6-hour treatment and the analysis of fat content in all treatments shows no difference.
Physico-Chemical Characteristics of Smoked Catfish (Pangasius sp) Using a Multi-Tiered Drum Smoking Device and Corn Cobs as a Smoke Source Fahrul, Fahrul; Syahrul, Syahrul; Nursab, Muhammad Hamka; Pratiwi, Putri Ayunda; Usman, Muhammad Syawal
Agrikan Jurnal Agribisnis Perikanan Vol. 17 No. 2 (2024): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v17i2.2230

Abstract

Catfish has advantages, but catfish also has disadvantages like other fish, namely it is quickly damaged. Smoking fish is one of the efforts to increase the shelf life and durability of fishery products through processing and preservation. This study aims to determine the organoleptic and chemical quality of smoked catfish which was conducted at the Fisheries Product Technology Laboratory (THP), Faculty of Marine Sciences and Fisheries (FIKP), Hasanuddin University (Unhas). Organoleptic testing was carried out at the Faculty of Maritime Affairs and Fisheries (FIKP), Hasanuddin University (Unhas). Smoked fish samples were taken from processors in Sidrap Regency using a purposive sampling method. The results showed that the organoleptic and chemical quality of smoked catfish with a source of corncob smoking for several parameters was in accordance with and not in accordance with SNI 2346:2011, namely organoleptic test (±6.57-7.5), SNI 2725: 2013, content water (49.00-63.10%), fat content (1.07-1.51%)
Co-Authors Fahrul Fahrul Maulana, Muhammad Dinar Nursab, Muhammad Hamka Rahmah, Andi Nur Syahrul Syahrul Usman, Muhammad Syawal