Abstract
Tuna has a high protein and water content, and has solid meat. But tuna is also very easy to damage. The cause of damage fish is a high water content which can cause microorganisms to multiply easily. Fumigation with liquid smoke is safer and more practical than conventional fumigation, because liquid smoke contains phenol, carbonyl and organic acids which are useful for providing a distinctive taste and as preservatives in fish. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). The purpose of this study was to determine the effect of temperature and heating time on the characteristics of processed tuna which soaked in liquid smoke stem of tabah bamboo and to find out the temperature and heating time of the best organoleptic characteristics of processed tuna which soaked in a solution of liquid smoke stem of tabah bamboo. The method used is Factorial Completely Randomized Design with two factors. The first factor is the treatment of heating temperature which consists of three levels, and the second factor is the treatment of heating time which consists of three levels. Each treatment was repeated twice. The best combination of treatments is the heating temperature of 100?C, heating for 4 hours produce pH 5.5, water content 58.06%, ash content 1.69%, protein content 18.29%, hedonic color test 3.94, aroma test hedonic 4.28, hedonic texture test 4.72, hedonic taste test 4.5, texture scoring test 4.83, and the overall acceptance scoring test is 4.39.
 Keywoard : smoked tuna, liquid smoke, tabah bamboo.
Highlights
Ikan tongkol merupakan salah satu jenis ikan yang produksinya cukup besar yang diperoleh dari perairan Indonesia
organic acids which are useful for providing a distinctive taste
The liquid smoke comes from stem of tabah bamboo
Summary
Nilai pH Nilai pH merupakan salah satu parameter yang penting pada suatu produk olahan, khususnya ikan olahan. Hasil Tabel 5 menunjukkan bahwa nilai tertinggi uji skoring aroma ikan tongkol olahan diperoleh pada perlakuan suhu pengovenan 800C (S!) dengan waktu pengovenan selama 4 jam (W$) yaitu sebesar 4,56. Rasa Hasil sidik ragam menunjukkan bahwa faktor suhu pada ikan tongkol yang direndam dalam larutan asap cair batang bambu tabah dan interaksi antar perlakuan berpengaruh nyata (P0,05) terhadap nilai uji skoring rasa ikan tongkol olahan. Penerimaan Keseluruhan Hasil sidik ragam menunjukkan bahwa suhu dan waktu pengovenan pada ikan tongkol yang direndam dalam larutan asap cair batang bambu tabah dan interaksi antar perlakuan berpengaruh nyata (P0,05) terhadap nilai uji hedonik penerimaan keseluruhan produk ikan tongkol. Nilai uji hedonik penerimaan keseluruhan baik dari segi warna, tekstur, rasa, dan aroma menunjukkan bahwa ikan tongkol yang direndam dalam larutan asap cair batang bambu tabah menghasilkan produk akhir ikan tongkol olahan yang dapat diterima oleh panelis
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