PENERIMAAN KONSUMEN TERHADAP IKAN BANDENG (Chanos chanos) ASAP DENGAN KONSENTRASI ASAP CAIR YANG BERBEDA
The Consumer Acceptance Of Smoked Milkfish (Chanos chanos) with Concentrations Of Different Liquid Smoke
DOI:
https://doi.org/10.35800/mthp.12.2.2024.47659Abstract
The modern smoking method using liquid smoke is an effort to improve traditional processed products and can provide a distinctive smoked flavor of milkfish (Chanos chanos) in producing smoked fish products of good quality and safe for consumption. This research aims to determine the level of consumer acceptance of fish smoked with immersion in different concentrations of liquid smoke. The treatment used was immersion of coconut shell liquid smoke at different concentrations, namely AC0 control (without immersion of liquid smoke), AC2 (2% concentration of liquid smoke), AC5 (5% concentration of liquid smoke) and AC8 (8% concentration of liquid smoke). The hedonic test used 30 untrained panelists and the experimental design used was a Completely Randomized Design (CRD) followed by Duncan's test at 95% confidence level. The results showed that immersion with liquid smoke concentrations could affect the panelists' preference level. The smoked milkfish produced has a physically intact appearance, is clean and has a golden-brown color on AC0 to AC8, has a pungent smoky odor on AC8 and fishy on AC0 and has a hard texture on AC8 and dry AC0. The concentration of liquid smoke to produce the best smoked milkfish based on consumer acceptance is AC2 (2% liquid smoke concentration) with an appearance value of 7.13 (likes), smell 6.70 (likes), taste 7.00 (likes), texture 6, 90 (likes)
Kata kunci: liquid smoke, milkfish, smoked fish, consumer acceptence.
Metode pengasapan modern dengan menggunakan asap cair merupakan upaya memperbaiki mutu produk olahan tradisional dan dapat memberikan flavour khas asap pada ikan bandeng (Chanos chanos) sehingga menghasilkan produk ikan asap bermutu baik dan aman untuk dikonsumsi. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap ikan bandeng asap dengan perendaman kosentrasi asap cair berbeda. Perlakuan penelitian ini adalah perendaman ikan dalam asap cair tempurung kelapa pada konsentrasi berbeda yaitu: AC0 (kontrol/ tanpa perendaman asap cair), AC2 (konsentrasi asap cair 2%), AC5 (konsentrasi asap cair 5%) dan AC8 (konsentrasi asap cair 8%). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Pengujian hedonik terhadap ikan asap dilakukan oleh 30 panelis tak terlatih. Hasil penelitian menunjukkan bahwa perendaman dengan konsentrasi asap cair berbeda dapat mempengaruhi tingkat kesukaan panelis. Perlakuan perendaman asap cair dari perlakuan AC0 sampai AC8 mempunyai karakteristik kenampakan secara fisik utuh, bersih dan memiliki warna cokelat keemasan. Perlakuan AC8 memiliki bau smoky yang menyengat dengan tekstur yang keras sedangkan perlakuan AC0 berbau fishy dan tekstur kering. Konsentrasi asap cair terbaik berdasarkan penerimaan konsumen adalah AC2 (konsentrasi asap cair 2%) dengan nilai kenampakan 7,13 (suka), bau 6,70 (suka), rasa 7,00 (suka), tekstur 6,90 (suka).
Kata kunci: kosentrasi, asap cair, ikan bandeng, ikan asap, penerimaan, konsumen.
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