Karakteristik Fisik dan Kimia Ikan Lele Asap Menggunakan Bahan Baku Asap dari Limbah Kelapa dan Kayu Jengkol

Authors

  • Deden Yusman Maulid Politeknik Kelautan dan Perikanan Pangandaran
  • Endah Yuniarti Universitas Padjadjaran
  • Kusuma Arumsari Politeknik Kelautan dan Perikanan Pangandaran
  • Rabiil Nadi Politeknik Kelautan dan Perikanan Pangandaran

DOI:

https://doi.org/10.35800/mthp.10.2.2022.37703

Keywords:

Catfish, Clarias batrachus, physicochemical, Smoked fish

Abstract

Smoked catfish is an Indonesian traditional food that has several advantages such as durability and good sensory properties. The aim of this study is to determined characteristic of physics and chemical, and the catfish smoked using different smoke material that coconut shell (Treatment A) and jengkol tree (Treatment B). The physical characteristics observed included storage periode with organoleptic testing (scoresheet) and yield. The chemical characteristics observed were water content and fat content .The results of the study are that the shelf life of sample A is one day longer than sample B and the calculation of the yield of sample A is 50%, water content is 37.29%, fat 16.81%. While the calculation of the yield of sample B 40%, water content 31.70%, fat content 17.88%. The results of the organoleptic test showed that sample A (coconut waste) was preferred over sample B (jengkol tree).

Keywords:    Catfish, Clarias batrachus, physicochemical, Smoked fish.

 

Ikan lele asap merupakan produk tradisional yang memiliki beberapa keunggulan seperti tahan lama dan memiliki sifat sensori yang baik. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia ikan lele asap yang menggunakan bahan baku asap dari bahan yang berbeda yakni limbah kelapa (Perlakuan A) dan kayu jengkol (Perlakuan B). Karakteristik fisik yang diamati diantaranya yaitu Masa simpan dengan pengujian organoleptik (scoresheet) dan rendemen . Karakteristik kimia yang diamati adalah kadar air dan kadar lemak. Hasil penelitian yaitu masa simpan sampel A lebih lama satu hari dari sampel B dan perhitungan rendemen sampel A 50%, kadar air 37,29 %, kadar lemak 16,81 %. Sedangkan perhitungan rendemen sampel B 40%, kadar air 31,70%, kadar lemak 17,88%. Dari hasil uji organoleptik menunjukkan bahwa sampel A (limbah kelapa) lebih disukai dari sampel B (kayu jengkol).

Kata kunci:  Clarias batrachus, fisik-kimia, Ikan asap, Ikan lele.

References

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Published

05/21/2022

How to Cite

Maulid, D. Y., Yuniarti, E., Arumsari, K., & Nadi, R. (2022). Karakteristik Fisik dan Kimia Ikan Lele Asap Menggunakan Bahan Baku Asap dari Limbah Kelapa dan Kayu Jengkol. Media Teknologi Hasil Perikanan, 10(2), 76–79. https://doi.org/10.35800/mthp.10.2.2022.37703

Issue

Vol. 10 No. 2 (2022)

Section

Articles

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