28 research outputs found
Aplikasi Asap Cair Hasil Pirolisis Kayu Laban (Vitex pubescens) untuk Pengolahan Ikan Patin (Pangasius hypopthalmus) di Provinsi Riau
No full textPengasapan ikan di daerah Riau pada umumnya dilakukan secara tradisional, yaitu mengasap ikan menggunakan asap panas yang bersumber dari pembakaran kayu di dalam rumah asap. Para pengolah ikan asap di Riau pada umumnya menggunakan sembarang jenis kayu sebagai bahan bakar asapnya, sesuai dengan ketersediaan kayu yang ada di lingkungan sekitarnya. Belum ada sentuhan teknologi untuk mengembangkan metode dan teknologi pengasapan ikan patin di Riau selama ini, misalnya penggunaan asap cair. Kelebihan penggunaan asap cair dalam pengasapan ikan, antara lain: lebih hemat dalam pemakaian kayu sebagai sumber asap, polusi lingkungan dapat diperkecil dan flavor produk asap yang dihasilkan dapat dikendalikan dan konsisten. Penggunaan asap cair mempunyai beberapa keuntungan, antara lain: aman karena dapat mengurangi kandungan senyawa PAH yang tidak diinginkan seperti benzo(a)piren yang bersifat karsinogenik, mempunyai aktifitas antioksidan, dan dapat menghambat pertumbuhan bakteri.
Tujuan penelitian ini adalah untuk: (i) mengetahui profil pengasapan ikan patin di Provinsi Riau melalui survei di lapangan, yang mencakup: metode dan proses pengasapan, profil produk ikan patin asap yang dihasilkan, serta jenis kayu yang digunakan sebagai bahan bakar pengasapan; (ii) menentukan konsentrasi dan lama perendaman dalam larutan asap cair yang optimum melalui percobaan untuk mengaplikasikan asap cair hasil pirolisis kayu pilihan pada pengawetan ikan patin, sehingga dihasilkan flavor ikan patin asap yang terbaik; dan (iii) mengidentifikasi dan membandingkan profil citarasa dan keberadaan senyawa PAH pada produk ikan patin flavor asap hasil pengasapan cair dan produk ikan patin asap tradisional, serta komponen asap yang berinteraksi dengan daging ikan, sehingga ikan patin asap tersebut memiliki citarasa tinggi dan aman untuk dikonsumsi.
Penelitian ini tersusun dalam 3 tahap penelitian, penelitian tahap pertama menggunakan metode survei, sedangkan penelitian tahap kedua dan ketiga menggunakan metode eksperimen. Rangkaian tahapan penelitian ini meliputi: survei untuk mengkaji pengasapan ikan patin secara tradisional di Provinsi Riau, dilanjutkan dengan percobaan aplikasi asap cair pada pengasapan ikan patin, dan pembandingan flavor ikan patin bercitarasa asap hasil pengasapan cair dengan ikan patin asap tradisional.
Berdasarkan hasil penelitian pada tahap I, dapat disimpulkan bahwa pengasapan ikan patin ( Pangasius hypopthalmus ) di Provinsi Riau dilakukan secara tradisional dengan menerapkan metoda pengasapan panas langsung. Pengasapan ikan ini dilakukan melalui 2 tahapan proses, yaitu proses pematangan pada suhu 80-90 °C, yang dilanjutkan dengan proses pengeringan pada suhu 40 °C hingga berat ikan turun menjadi 30% dari berat awal. Jenis kayu bahan asap yang digunakan adalah kayu laban, kayu medang dan kayu rambutan, sedangkan jenis kayu terbaik adalah kayu laban ( Vitex pubescens ) yang menjadi kayu pilihan khas daerah Riau.
Berdasarkan hasil penelitian pada tahap II, dapat disimpulkan bahwa perlakuan dalam aplikasi asap cair untuk pengawetan ikan patin yang optimum adalah perendaman ikan dalam larutan asap cair pada konsentrasi 6% selama 60 menit, kemudian ikan dikeringkan hingga beratnya turun menjadi 30%. Tidak ada perbedaan antara flavor ikan patin asap hasil aplikasi asap cair kasar dan flavor ikan patin asap hasil aplikasi asap cair redestilasi.
Berdasarkan hasil penelitian pada tahap III, dapat disimpulkan bahwa ikan patin flavor asap hasil aplikasi pengasapan cair sangat disukai panelis, dan tidak berbeda dengan ikan patin asap (salai) hasil pengasapan secara tradisional. Komponen asap berupa senyawa asam, senyawa fenol, dan senyawa karbonil berpenetrasi ke dalam daging ikan patin sehingga ikan patin mempunyai flavor dan aroma asap. Kandungan senyawa karsinogenik benzo(a)piren (BaP) pada ikan patin flavor asap hasil pengasapan cair kurang dari 0,01 ppb, sedangkan pada ikan patin asap tradisional sebesar 0,55 ppb. Ikan patin asap yang dihasilkan tersebut aman untuk dikonsumsi karena kandungan senyawa BaPnya di bawah batas maksimal 5 ppb (EC Regulation, 2006).
Berdasarkan kesimpulan hasil penelitian tersebut, yang menyatakan bahwa ikan patin flavor asap hasil aplikasi asap cair kasar tidak berbeda nyata dengan hasil aplikasi asap cair redestilasi, maka disarankan cukup menggunakan asap cair kasar hasil pirolisis kayu laban tanpa redestilasi. Sedangkan, untuk mendapatkan flavor ikan patin asap yang terbaik, maka disarankan untuk menerapkan metode pengasapan cair dengan perlakuan perendaman ikan dalam asap cair kasar hasil pirolisis kayu laban pada konsentrasi 6% selama 60 menit kemudian dikeringkan hingga berat ikan turun menjadi 30% dari berat awal
The use of whelks and oysters as biological indicators of pollution from anti-fouling paints
No full textPengaruh Penambahan Jahe Merah (Zingiber officinale var. rubrum) Terhadap Mutu Organoleptik dan Biokimia Ikan Bandeng (Chanos chanos) Presto Selama Penyimpanan Dingin
No full textRed ginger is a spice that can extend the shelf life of fish because it contains an antibacterial compound. This study was aimed to determine the effect of red ginger on the organoleptic and biochemical quality of presto milkfish during cold storage. The method used in this research was an experimental method, which was processing milkfish presto with the addition of red ginger with different concentrations (0% (J0), 60% (J1), 70% (J2), and 80% (J3)) during cold temperature storage using a non-factorial randomized block design with the length of storage (0, 3, 6, and 9 days) as replication group. The parameters observed were organoleptic analysis (appearance, odor, taste, and texture), microbiological analysis (total plate count and viability of Staphylococcus aureus) and chemical analysis (moisture content, water activity, and pH). Based on the result, the addition of 70% of the red ginger extract was the best treatment (J2) with the characteristics of hedonic quality are appearance 7,3 (neat, clean, and have a luminous golden yellow color), odor 7,5 (very fresh and fragrant odor of red ginger), taste 7,2 (tasty, savory, soft spines), texture 7,6 (flexible texture, dense, and compact). Meanwhile, the total plate count was 3,7 x 105 colonies/gram and there were no Staphylococcus aureus bacteria during 6 days storage. Moreover, it had 58,72% of moisture content, 0.70 of water activity and 6.15 of pH
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma sp.) Terhadap Mutu dan Karakteristik Amplang Ikan Tongkol (Euthynnus affinis)
No full textSeaweed flour is a potential source of dietary fiber expected to improve the quality of fishery products. The purpose of this study was to determine the effect of addition of seaweed flour (Eucheuma sp.) on the quality and characteristics of tuna fish amplang. The research method was using a non-factorial completely randomized design (CRD) consisting of five treatments of varied amount of seaweed flour added (0, 0.5%, 1%, 1.5%, and 2% from the total dough weight). The variables to assess the quality were the organoleptic quality and characteristics (appearance, aroma, taste and texture), swelling degree, and proximate content. The results showed that the addition of seaweed flour can improve the proximate composition of fish amplang, especially the increase in crude fiber content. The addition of seaweed flour has an optimum concentration point of 1% to produce the best tuna fish amplang with the characteristic of bright colors, clean, smooth surface, not cracked, savory taste and a crunchy and dense texture. The score of the appearance was 8.3; aroma was 7.7, taste 8.2, texture 8.5, and the swelling degree was 384%. The best product was containing water 1.14%, ash 3.82%, protein 39.59%, fat 12.92%, and fiber 5.79%. The product quality assessed was met the quality requirements as regulated by Indonesia National Standard for fish amplang (SNI 7762:2013)
ALIH TEKNOLOGI PENGASAPAN CAIR PADA KELOMPOK USAHA IKAN LELE ASAP
No full textHasil pelaksanaan penyuluhan dan pelatihan ditemukan permasalahan dari cerobong asap yang mitra gunakan menimbulkan polusi pada daerah sekitarnya. Kemudian Tim mencoba mengganti pengasapan tradisonal dengan mengunakan bahan bakar kayu yang langsung dibakar dengan mengunakan alat pirolisator melalui metode pengasapan cair, sehingga asap tidak muncul akibat pembakaran kayu. Permasalahan selanjutnya ditemukan pada mitra adalah kurangnya pemahaman tentang cara produksi produk pangan yang baik dan manajemen wirausaha mikro yang terintegrasi. Telah dilakukan penyuluhan cara produksi produk pangan yang baik (CPPB) dan manajemen wirausaha mikro yang terintegrasi untuk kedua mitra. Metode yang digunakan dalam pengabdian ini adalah penyuluhan, pelatihan dan pendampingan tentang pelaksanaan manajemen wirausaha. Kesimpulan dari pengabdian ini adalah telah dilaksanakan penyuluhan pembuatan desain pelabelan, pencetakan kemasan ikan Lele Asap dan pengurusan izin produksi (P-IRT) ditandai dengan telah diperoleh sertifikat P-IRT. Target yang hendak dicapai pada produk ikan asap yang dijual ke pasaran harus sesuai spesifikasi produk (SNI 2013) ikan asap.
Kata kunci: Asap cair, ikan lele, P-IRT
ABSTRACT
The results of the implementation of counseling and training found problems from the chimney that partners use causing pollution to the surrounding area. Then the team tried to replace traditional smoking by using wood fuel which was directly burned using a pyrolysis device through the liquid smoking method, so that smoke did not appear due to burning wood. The next problem found in partners is the lack of understanding of how to produce good food products and integrated micro-entrepreneurial management. There has been counseling on how to produce good food products and integrated micro-entrepreneur management for both partners. The method used in this service was counseling, training and assistance on the implementation of entrepreneurial management. The conclusion of this service was that counseling has been carried out on the manufacture of labeling designs, printing of smoked catfish packaging and processing of production permits marked by having obtained Home Industry Products certificate. The target to be achieved on smoked fish products sold to the market must be in accordance with the product specifications (INS 2013) of smoked fish.
Keywords: Catfish, liquid smoke, Home Industry Product (HIP
Implementation of CPPB-IRT in Fish Smoking Groups Using Liquid Smoke in Langgam Village, Pelalawan, Riau
No full textFish smoking in Langgam Village is a traditional practice using fuels like laban wood, coconut shells, and corn cobs. The fishery group faces challenges due to a lack of knowledge about Good Food Production Methods for Home Industry (CPPB-IRT). This community service activity, applying the Service Learning approach, aimed to address these issues by involving students in training the community on CPPB-IRT and selecting optimal fuels for processing. Students collaborated with the group to apply pyrolysis technology for improved fish processing. The results showed that group members gained a better understanding of CPPB-IRT and learned about the best fuels for smoking fish. As a result, the community was empowered with the skills to improve product quality and expand their market reach. The Service Learning approach allowed students to apply their academic knowledge while helping the community develop practical skills for sustainable growth
Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods
No full textThis study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was 1.75%.Keywords: catfish, coconut shell, grilling, liquid smok
The Effect of Coconut Shell Liquid Smoke Applied at Varied Concentration and Soaking TIME on the Quality of Smoke Flavored Catfish (Cryptopterus Bicirchis)
No full textThe purpose of the research was to evaluate the quality of smoke flavored catfish (Cryptopterus bicirchi) produced by liquid smoking. The method used was experimental, designed as Completely Block Randomized Design (CBRD) and composed factorially 4x2. The catfish was eviscerated and then soaked in a solution of coconut shell liquid smoke at different concentration, namely: 2% (K2), 4% (K4), 6% (K6), 8% (K8), combined with second treatment factor, that was fish soaking time in the liquid smoke for 60 minutes (L60) and 90 minutes (L90). 4% (K4), 6% (K6) and 8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then dried using an oven at the temperature of 55o C for 12 hours and then stored and observed for 36 days at room temperature. The results showed that smoke flavored catfish produced by soaking the fish into liquid smoke at the concentration of 6% for 60 minutes (K6L60) was the most preferred by panelists. The best smoke flavored catfish was showing the highest score of appearance 7,78; score of taste 7,9; score of texture 8,1. At the last day of the storage, the chemical and microbial characteristics of the product was consisted of TBA concentration 2.13, content of total acid 99.7, total phenol 6.7, moisture 7,2% and TPC 3,73 cfu/g
Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages
No full textFermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat (spontaneous fermentation), or by adding a starter culture (controlled fermentation). The purpose of this study is to find out the level of consumer acceptance of catfish fermented sausages made with the addition of biostarters from fermented sausages. The method used in this study is an experiment, namely conducting experiments on making catfish fermented sausages with different biostarter concentrations (0%, 0.2%, 0.4% and 0.6%) which are fermented within 0 days, 3 days, 6 days and 9 days. The results of the study showed that the best catfish fermented sausage with the addition of biostarter was with 04% treatment. The appearance value is 7.52 (brilliant color, attractive reddish-brown color). Aroma value 7.73 (strong smoking, fermentation and spice aroma) Taste value 8.03 (good taste, typical acidity of fermented products, not fishy). Texture value 7.62 (compact, dense and elastic). Based on this value, catfish fermented sausage with the addition of biostarter is still accepted by consumers with a fairly good quality characteristic value.
Keywords: Biostarter; Catfish; Fermented Sausages; Sensory Qualit
The effect of varied combinations of fermentation time on the quality of fermented (Peda) mackerel (Rastrelliger sp.)
No full textThis study aimed to determine the effect of the combination of fermentation time at each fermentation stage on the quality of fermented “peda” mackerel (Rastreliger sp.) and to determine the optimal treatment combination of fermentation time to produce the best quality of “peda” mackerel. The research method used was an experiment by using a Completely Randomized Design (CRD) with 4 variants of combination treatments between the first stage fermentation time (A) and the second stage fermentation time (B), namely: 5 days and 4 days (A5B4), 5 days and 6 days (A5B6), 7 days and 4 days (A7B4), and 7 days and 6 days (A7B6). The results showed that the treatment of the fermentation time for 7 days at the first stage followed by the fermentation for 6 days at the second stage (A7B6) produced the best quality of “peda” mackerel and was significantly different from other treatments. The characteristics of “peda” mackerel produced were showing an attractive appearance, reddish brown in color; typical aroma of “peda” fish; delicious salty taste typical of fermented fish; and a semi-wet, flexible, and dense texture. The total content of lactic acid bacterias (LABs) in the fermented fish was 2.2 x 106 CFU/g; pH value 6.16; and aw value 0.65.
Keywords: Fermentation Stage; Fermentation Time; Labs; Mackerel; Ped
