PENERAPAN TUNGKU SIERRA LEONE SEBAGAI ALTERNATIF PENGENTASAN KEMISKINAN PADA SENTRA PENGASAPAN MANGUNHARJO SEMARANG (The Application of Sierra Leone Furnace as an Alternative to Poverty Reduction at the Center of Smoking Mangunharjo Semarang)
Penelitian pengasapan ikan dengan membandingkan tungku sierra leone dengan tungku tradisional telah dilakukan. Metode yang digunakan dalam penelitian pengasapan ikan adalah studi kasus dan eksperimental laboratories. Produk ikan asap yang dihasilkan dari tungku sierra leone dan tungku tradisional dianalisis berdasarkan parameter uji TPC, kandungan phenol dan analisa proksimat (kadar protein, kadar lemak, kadar air,kadar garam, abu, serta water activity). Selain itu juga dilakukan pengamatan organoleptik meliputi kenampakan, bau, rasa, dan konsistensi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan tungku asap tradisional dengan konstruksi yang berbeda pada kualitas dan karakteristik fisik (analisis kimia proksimat dan sensorik) dari berbagai jenis bahan baku ikan yang berbeda. Dua metode pengasapan yang digunakan dalam penelitian ini adalah pengasapan panas (hot smoking) dengan perbedaan lama waktu pengasapan (0.5 jam dan 2 jam). Sebelum pengasapan, ikan direndam dalam garam 10% selama 30 menit. Temuan dari penelitian ini menunjukkan ada perbedaan signifikan pada penggunaan tungku tradisional yang berbeda. Hasil dari parameter sensori kedua tungku secara keseluruhan dalam batas penerimaan panelis. Penggunaan tungku tradisional dan sierra leone pada parameter mikrobiologi (TPC) pada 5 jenis ikan (Pari, Manyung, Kurisi, Lele, Bandeng) terdapat perbedaan yang signifikan, begitu juga dengan parameter proksimat.
Kata kunci : Alat pengasap, sistem pengasapan, kualitas, ikan asap
The research of smoking fish by comparing the furnace of sierra leone with a traditional furnace has been done. The methods used in the research of smoking fish is case study and experimental laboratories. Smoked fish product which produced from the furnace of sierra leone and a traditional furnace are analyzed based on the parameter test of TPC, the content of phenols and proksimat analysis (protein content, fat content, water content, salt content, ash, and water activity). Besides that also done observation organoleptik includes appearance, smell, taste and consistency. The purpose of this research is to know the effect of use a traditional smoke furnace with different construction on quality and physical characteristics (proximate chemical analysis and sensory) from various raw materials of different spesies fish. Two methods smoking which used in this research are hot smoking with differences in the length of time smoking (0.5 hours and 2 hours). Before smoking, fish is soaked in salt 10% for 30 minutes. Findings from this research show that there is significant difference in the use of different traditional furnace. The result of the parameter sensory both furnace overall in the acceptance boundaries of panelists. The use of a traditional and sierra leone furnace on the microbiological parameter (TPC) on 5 kinds of fish there is a significant difference as well as with the proximate parameters
Key words : Smoking instrument, smoking system, quality, smoked fish
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Last update: 2021-02-28 18:57:20
Last update: 2021-02-28 18:57:21
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