Open AccessPEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA
Author(s) -
Alfi R. M. Korah,
Jan R. Assa,
Teltje Koapaha
Publication year - 2020
Publication title -
jurnal teknologi pertanian
Language(s) - English
Resource type - Journals
eISSN - 2685-1954
pISSN - 1411-0423
DOI - 10.35791/jteta.10.2.2019.29123
Subject(s) - tuna , smoke , food science , factorial experiment , fish <actinopterygii> , completely randomized design , chemistry , biology , fishery , mathematics , zoology , statistics , organic chemistry
The research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life