Aplikasi Asap CairTempurung Kelapa Mampu Meningkatkan Umur Simpan FilletIkan Tuna

Nyoman Try Atmaja Sutanaya (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana)
Pande Ketut Diah Kencana (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana)
Gede Arda Arda (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 6 No 2 (2018): September

Tuna is a major fishery commodity that is prone to rapid quality degradation, requiring preservation to extend its shelf life and maintain product quality until it reaches consumers. This study aimed to examine the effect of liquid smoke on the protein content of tuna fillet and its ability to extend shelf life at room temperature (27°C) using the Extended Storage Studies (ESS) method. Liquid smoke concentrations tested were 4%, 6%, and a control without liquid smoke. Observations included sensory evaluation of appearance, color, odor, texture, as well as pH, water content, and protein content. Results showed that the addition of liquid smoke did not maintain protein content during storage, with an average decrease of 4.01% across treatments. However, 6% liquid smoke extended the shelf life of tuna fillet to 54 hours, approximately 2.33 times longer than the control without liquid smoke.