Shelf Life of Tilapia (Oreochromis niloticus) Dumplings with addition of Bagasse Liquid Smoke during Storage at Chilling Temperature (±5°C)

https://doi.org/10.22146/jfs.42017

Eka Handayani(1*), Fronthea Swastawati(2), Laras Rianingsih(3)

(1) Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Semarang, Jawa Tengah
(2) Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Semarang, Jawa Tengah
(3) Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Semarang, Jawa Tengah
(*) Corresponding Author

Abstract


Tilapia (Oreochromis niloticus) can be used to process fish dumplings. Tilapia dumplings are susceptible to microbiological quality deterioration so that the shelf life is low. The liquid smoke of bagasse contains phenol, acid, and carbonyl that can be used as natural preservatives to extend the shelf life of fish dumplings. The aim of this study was to determine the effect of adding bagasse liquid smoke to the quality and shelf life of tilapia dumplings by treating the concentration of liquid smoke stored in chilling temperatures (±5°C). The material used tilapia and bagasse liquid smoke. The experimental method used split-plot in time 2 factors, differences concentration of liquid smoke (0% and 2.5%) and storage time (0, 5, 10, 15, 20 days) with 3 repetitions. The testing parameters of fish dumplings are a sensory test, total phenol, TPC, TVBN, and pH. Non-parametric data were analyzed using Kruskal-Wallis and Mann-Whitney for further test. Parametric data were analyzed using ANOVA and BNJ for further test. The result shows that tilapia dumplings without the addition of liquid smoke rejected on the 10th day with a sensory value 5.63±0.47; total phenol 102.04±0.00; TPC 5.2×104±0.01CFU/g; and pH 7.42±0.08 while according TVBN value rejected on the 5th day with 15.13±0.64 mg/100g. Tilapia dumplings with addition of 2,5% liquid smoke rejected on the 15th day with an sensory value 5.87±0.45; total phenol 116.85±0.01; TPC 5.4×104±0.01CFU/g; TVBN 18.82±0.84 mg/100g and pH 7.33±0.10. Bagasse liquid smoke can increase the shelf life of tilapia dumplings up to 10 days during chilling storage.


Keywords


Bagasse liquid smoke; shelf life; tilapia; chilling; Fish Dumplings; Temperature Storage

Full Text:

PDF


References

Agustina, W., Sumpono & R. Elvia. 2017. Aktivitas asap cair cangkang buah Hevea braziliensis sebagai anti bakteri Staphylococcus aureus. Jurnal Pendidikan dan Ilmu Kimia. 1 (1): 6-9

Amim., Ferawati & Y. Marlida. 2012. The effect of liquid smoke utilization as preservative for meatballs quality. Pakistan Journal of Nutrition. 11 (11): 1078-1080

AOAC. 2005. Official Methods Of The Asociation Of Official Agriculture Chemist. AOAC Inc. Washington.

Apriliani, D & Nurhayati. 2017. Daya terima dan kandungan mutu bakso ikan kambing-kambing (Abalistes stellaris) dengan penambahan asap cair dan simpan pada suhu dingin. Acta Aquatica. 4 (2): 59-62

Ariestya, I.D., F. Swastawati & E. Susanto. 2016. Antimicrobial activity of microencapsulation liquid smoke on tilapia (Oreochromis niloticus Linnaeus, 1758) meat for preservatives in cold storage (±5°C). Aquatic Procedia. 7: 19-27

Arizona, R., E. Suryanto & Y. Erwanto. 2011. Pengaruh konsentrasi asap cair tempurung kenari dan lama penyimpanan terhadap kualitas kimia dan fisik daging. Buletin Peternakan. 35 (1): 50-56

Astati. 2013. Tingkat perubahan kualitas bakso daging sapi bali bagian sandung lamur (Pectoralis profundus) selama penyimpanan dengan pemberian asap cair. Jurnal Teknosains. 7 (1): 10-19

Atmaja, A.K. 2009. Aplikasi asap cair redestilasi pada karakterisasi kamaboko ikan tongkol (Euthynus affinis) ditinjau dari tingkat keawetan dan kesukaan konsumen. Skripsi. Universitas Sebelas Maret, Surakarta, 67 pp

Ayudiarti, D.L & R.N. Sari. 2010. Asap cair dan aplikasinya pada produk perikanan. Squalen. 5 (3): 101-108

Badan Standardisasi Nasional. 2006. Standar Nasional Indonesia Penentuan Angka Lempeng Total (ALT) pada Produk Perikanan. SNI No. 01-2332- 2006. Jakarta.

. 2006. Standar Nasional Indonesia Petunjuk Pengujian Organoleptik dan atau Sensori SNI No. 01- 2346- 2006. Jakarta.

. 2009. Standar Nasional Indonesia Penentuan Kadar Total Volatil Base Nitrogen (TVB-N) dan Trimetil Amin Nitrogen (TMA-N) pada Produk Perikanan. SNI No. 2354 - 2009. Jakarta.

. 2013. Standar Nasional Indonesia Siomay Ikan SNI No. 7756 - 2013. Jakarta.

Girard, J.P. 1992. Smoking in Technology of Meat Products. Ellis Horwood, New York, 272 pp

Hadi, A.. 2014. Pengaruh pengunaan asap cair tempurung kelapa terhadap daya awet bakso. Jurnal Kesehatan Ilmiah Nasuwakes. 7 (2): 135-146

Harborne, J.B..1996. Metode Fitokimia Penuntun Cara Modern Menganalisis Tumbuhan Edisi II. ITB, Bandung, 354 pp. (diterjemahkan oleh Kosasih Padmawinata dan Iwang Sudiro)

Hidayati, R., H. Santoso & D. Pratiwi. 2017. Pengaruh Jenis Tepung terhadap Kandungan Protein Produk Siomay Sebagai Sumber Belajar Biologi. Dalam: Prosiding Seminar Nasional Pendidikan. 256-273 pp

Himawati, E. 2009. Pengaruh Penambahan Asap Cair Tempurung Kelapa Destilasi dan Redestilasi terhadap Sifat Kimia, Mikrobiologi dan Sensoris Ikan Pindang Layang (Decapterus spp) Selama Penyimpanan. Skripsi. Universitas Sebelas Maret, Solo, 61 pp

Kementrian Kelautan dan Perikanan. 2016. Perikanan Budidaya Indonesia. Direktorat Jenderal Budidaya. Kementrian Kelautan dan Perikanan. http://djpb.go.id (18 November 2017).

Lee, Y.C., Y.F. Chen, Y.L. Huang, H.F. Kung, T.Y. Chen & Y.H. Tsai. 2016. Hygienic quality, adulteration of pork and histamine production by Raoultella ornithinolytica in milkfish dumpling. Journal of Food and Drug Analysis. 24: 762-770

Lingbeck, J.M., P. Cordero, C.A. O’Bryan, M.G. Johnson, S.C. Ricke & P.G. Crandall. 2014. Functionality of liquid smoke as an all natural antimicrobial in food preservation. Meet Science. 97: 197-206

Muchtadi, T.R & Sugiyono. 2014. Prinsip Proses & Teknologi Pangan. Alfabeta, Bandung, 320 pp

Muttakun., A. Ali & R. Sulaeman. 2017. Pemanfaatan asap cair dari sabut kelapa muda pada proses pengawetan bakso jamur tiram putih dan ikan patin. Jom Faperta. 4 (1): 1-15

Poluakan, O.A., H.A. Dien & F.G. Ijong. 2015. Mutu mikrobiologis bakso ikan yang direndam asap cair, dikemas vakum, dipasteurisasi dan disimpan pada suhu dingin. Jurnal Media Teknologi Hasil Perikanan. 3 (2): 41-44

Prasonto, D., E. Riyanti & M. Gartika. 2017. Uji aktivitas antioksidan ekstrak bawang putih (Alium sativum). ODONTO Dental Journal. 4 (2): 122-128

Risda, N. 2017. Karakteristik Pindang Ikan Kembung (Rastrelliger kanagurta) dengan Penambahan Asap Cair Redestilasi Selama Penyimpanan Suhu Ruang. Skripsi. Universitas Diponegoro, Semarang, 101 pp

Riyadi, N.H & W. Atmaka. 2010. Diversifikasi dan karakteristik citarasa bakso ikan tenggiri (Scomberomorus commersoni) dengan penambahan asap cair tempurung kelapa. Jurnal Teknologi Hasil Pertanian. 3 (1): 1-12

Siskos, I., A. Zotos, S. Melidou & R. Tsikritzi. 2007. The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical change during chilled storage. Food Chemistry.101: 458-464

Sulistiyowati., B. Cahyono & F. Swastawati. 2013. Penentuan total senyawa fenolat dan aktivitas antioksidan pada asap cair dari ampas tebu dan kulit tebu (Sacharum officinarum) serta identifikasi komponen penyusunnya. Chem Info. 1 (1): 362-369

Swastawati, F., T.W. Agustini, Y.S. Darmanto & N.D. Eko. 2007. Liquid smoke performance of lamtoro wood and corn cob. Journal of Coastal Development. 10: 189-196

Widyaningsih, N., F. Swastawati & L. Rianingsih. 2017. Pengaruh penambahan asap cair redestilasi terhadap mutu bakso ikan lele dumbo selama penyimpanan suhu ruang. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 6(3): 28-35

Zuraida, I., Sukarno dan S. Budijanto. 2011. Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. International Food Research Journal. 18: 405-410



DOI: https://doi.org/10.22146/jfs.42017

Article Metrics

Abstract views : 3991 | views : 8740

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2019 Jurnal Perikanan Universitas Gadjah Mada

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).

 

View My Stats