Quality Characteristics Of Wood Fish (Katsuobushi) Katsuo Arakamebushi And Katsuo Arahonbushi

Abstract

Katsuobushi is a type of wood fish that has long been known to have a good flavor quality, usually used in traditional Japanese cuisine. Wood fish can also experience the process of damage, but when compared to other products the damage occurs more slowly as it is known that the low water content of the product can inhibit microbial activity. Basically, wood fish with good quality includes several processing processes including acceptance, boiling, extraction, bone, drying, and smoking. The selection of samples was taken randomly as many as 6 pieces of wooden fish products, the samples taken will be shaved and then will be in a blender and the prepared samples will be tested including analysis of water content, microbes, and organoleptic tests. The results obtained from the study were, skipjack tuna with sample code B2 had the best value in organoleptic color, loin shape, aroma, and texture by 15 semi-trained panelists. The moisture content of wooden skipjack tuna produced at PT. Celebes Minapratama meets the standards set by SNI. The results of the ALT study all samples of wood fish met the requirements because they did not exceed the specified limit.

Keywords: Wood Fish, Smoking, Preservation.

Abstrak

Katsuobushi adalah jenis ikan kayu yang lama telah dikenal memiliki mutu flavor yang baik, biasanya digunakan dalam masakan tradisional jepang. Ikan kayu dapat juga mengalami proses kerusakan, namun bila dibandingkan dengan produk lain kerusakan yang terjadi lebih lambat seperti diketahui bahwa kadar air produk yang rendah dapat menghambat aktivitas mikroba. Pada dasarnya ikan kayu dengan kualitas baik yaitu meliputi beberapa proses pengolahan diantaranya penerimaan, perebusan, pencabutan, tulang, pengeringan dan pengasapan. Pemilihan sampel diambil secara acak sebanyak 6 potong produk ikan kayu, Sampel yang diambil akan di serut kemudian akan di blender dan sampel yang sudah disiapkan akan dilakukan pengujian diantarnya analisa kadar air, mikroba dan uji organoleptik. Hasil yang didapatkan  dari penelitian yaitu, Ikan cakalang kayu dengan kode sampel B2 memiliki nilai terbaik dalam organoleptik warna, bentuk loin, aroma dan tekstur oleh 15 panelis semi terlatih. Kadar air ikan cakalang kayu yang diproduksi di PT. Celebes Minapratama memenuhi standar yang ditetapkan SNI. hasil penelitian ALT semua sampel ikan kayu memenuhi syarat karena tidak melewati batas yang ditentukan.

Kata Kunci: Ikan Kayu, Pengasapan, Pengawetan