PEMANFAATAN ASAP CAIR DARI SABUT KELAPA MUDA PADA PROSES PENGAWETAN BAKSO JAMUR TIRAM PUTIH DAN IKAN PATIN
Abstract: Coconut fiber is one
of raw materials that can be use to produce liquid smoke. Liquid smoke has been
used to extend the shelflife of fish, meat, noodle, soybean curd, and
meatballs. Boiling meatballs in a liquid smoke one of the meatballs preserve
techniquet. The meatballs that direct boiling within liquid smoke is more
effective to extend the shelf life because of active compounf in the liquid
smoke will absorbed directly by the meatballs. The white oyster mushroom with
catfish meatballs was preserved with
young coconut fiber liquid smoke on the research. The research aimed to
determine the liquid smoke concentration affect on meatballs preservation. A
completely randomized design used with five treatments and three replications,
namely: K0 (0% liquid smoke), K1
(1% liquid smoke), K2 (1,5% liquid smoke), K3 (2% liquid smoke), and K4 (2,5% liquid smoke). Data were analyzed
statistically with Analysis of Variance
and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%. The best treatment was K3 on first day. The meatballs that added
with 2% liquid smoke has 5,22 on degree of acid, 8,3×106 microbial total 7,53%
protein content and 71,27% water content. Descriptive sensory assesment to K3
(2% liquid smoke) that the choosen treatment were grayish white colour, the
aroma of liquid smoke, rather soft texture, not slimy appereance, and overall
assesment by panelist rather preferred meatballs.
Penulis: Muttakun, Akhyar Ali,
Rudianda Sulaeman
Kode Jurnal: jppertaniandd170242
