Pendugaan Umur Simpan Ikan Tandipang (Dussumeiria acutta) Asap Cair Di Kota Bitung

Authors

  • Nova Magdalena Tumanduk Politeknik Kelautan dan Perikanan Bitung
  • Hetty Magrittha Pauline Ondang Politeknik Kelautan dan Perikanan Bitung
  • Itje Danti Wewengkang Politeknik Kelautan dan Perikanan Bitung
  • Fidel James Bonifacio Ticoalu Politeknik Kelautan dan Perikanan Bitung
  • Dyah Ayu Rakhmayeni Politeknik Kelautan dan Perikanan Bitung
  • Fernando Wowiling Politeknik Kelautan dan Perikanan Bitung

DOI:

https://doi.org/10.15578/jbf.v3i1.101

Keywords:

Best treatment, liquid smoke, shelflifes, smoking, tandipang fish

Abstract

This study aimed to identify the most suitable liquid-smoking treatment for tandipang fish and estimate the product's shelf life. Liquid smoke was applied as a preservation treatment that also provides characteristic color, taste, and smoky aroma. An experimental approach was used with a randomized block design and ANOVA. The materials included tandipang fish, liquid smoke manufactured by CV. Wulung Prima, and reagents for quality testing. Equipment included a gas oven, drying cabinet, and laboratory instruments. The results indicated that the best treatment involved immersion in a 3% liquid-smoke solution for 45 minutes. Based on peroxide value measurements, the estimated shelf life of the selected product at room temperature was 7.2 months.

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Published

2021-06-30

Issue

Vol. 3 No. 1 (2021): June 2021

Section

Articles