Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah(Gigantochloa NigrociliataBuse-Kurz) dan Suhu Pengovenan Bawal Putih (Pampus Argenteus)

Nova Syafrienti Simbolon (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali)
Pande Ketut Diah Kencana (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali)
I Putu Gede Budisanjaya (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 10 No 2 (2022): September

White pomfret (Pampus argenteus) is a fish that has high nutrition and is easily damaged. A way to preserve white pomfret is used inthe smoking process. The purpose of this study was to measure and obtain the concentration of liquid smoke of tough bamboo and the appropriate oven temperature in order to obtain the best quality of white pomfret. This study used a two-factorial Completely Randomized Design. The first factor is the concentration of liquid smoke which consists of concentrations of 0%, 3%, and 6%. The second factor is the oven temperature of white pomfret with temperatures of 60°C, 80°C, and 100°C for 4 hours. The best treatment combination was at a concentration of 6% and an oven temperature of 100°C to produce white pomfret with the following characteristics: water content 26.37%; protein content 8.23%; pH 5.99; fat 9.62%; the value of the sensory appearance test is 8.20; fragrance 8.20; flavor 8.20; and texture 9.00.