Pendugaan Umur Simpan Metode Extended Storage Studies Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam berbagai Metode Pengemasan

Stefani Sitanggang (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana)
Ida Ayu Rina Pratiwi Pudja (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana)
Ida Bagus Putu Gunadnya (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 8 No 1 (2020): April

White snapper fish has a high moisture content. The fish may turn to damaged therefore need to preserve. One method for preservation by fumigation. The fumigation by liquid smoke most effective. Liquid smoke consists of phenol, carbonyl and organic acids. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). The purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and various packaging where stored at room temperature. The used method was to complete random planning within two factors. The first factor was the concentration of liquid smoke, consisting of 0%, 3% and 6%. The second factor was packaging, consisting of without packaging, non-vacuum and vacuum. Each treatment was repeated twice. The treatments of 6% concentration with vacuum packed have a shelf life 24 hours with a moisture content of 62.66%, pH 6.5, protein 28.30%, TPC 4.8 × 104 colony/g, visibility 6.73, smell 6.47, taste 6.60 and texture6.47.