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PENGARUH PENGGUNAAN BAHAN PENGASAP TONGKOL JANGUNG DAN SABUT KELAPA TERHADAP NILAI SENSORI DAN KIMIA IKAN TEMBANG (Sardinella Fimbriata) ASAP

Jurnal Fish Protech · Vol. 4 No. 1 (2021) · pp. 62–71

DOI
10.33772/jfp.v4i1.18144
ISSN
2621-1475
Published
2021-05-16
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT This study aims to determine the influence of the use of coconut fiber smoke and corn cob against the smoke-high fish and the chemical content of smoked fish. This research uses the group Random Plan (RAK) consisting of three treatments, namely (P1) Coconut husks 3 Kg, (P2) Corn Cob 3 KG, (P3) coconut husks, and Corn cob 3 Kg. Analysis of sensory tests and chemical content (AOAC method). The highest sensory test value, (color) P3 6.76, (Bau) P3 6.38, (flavor) P1 7.05 and (texture) P3 6.14. The highest value of chemical content, the moisture content in Treatment (P3) with a value of 10.06%, ash content (P3) with a value of 8.48%, protein level with value, (P1) 46.64%, and fat with a value (P2) 16.02. The real Difference test statistics (DMRT) show that there are very real influences on, Aroma, ash content, and fat content. Keywords: Sardinella fimbriata, smoke, sensory test, chemical content.ABSTRAKPenelitian ini bertujuan untuk Mengetahui pengaruh pengunaan bahan pengasap sabut kelapa dan tongkol jagung terhadap ikan tembang asap nilai sensori dan kandungan kimia ikan tembang asap. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri tiga perlakuan yaitu (P1) Sabut Kelapa 3 Kg, (P2) Tongkol Jagung 3 Kg, (P3) Sabut Kelapa dan Tongkol Jagung 3 Kg. Analisis uji Sensori dan kandungan kimia (metode AOAC). Nilai uji Sensori tertinggi, (Warna) P3 6,76, (Bau) P3 6,38, (Rasa) P1 7,05 dan (Tekstur) P3 6,14. Nilai kandungan kimia tertinggi, kadar air pada perlakuan (P3) dengan nilai 10,06%, kadar abu (P3) dengan nilai 8,48%, kadar protein dengan nilai, (P1) 46,64% dan Lemak dengan nilai (P2) 16,02. Dari statistik uji beda nyata (DMRT) menunjukan bahwa terdapat pengaruh sangat nyata pada, Aroma, Kadar Abu dan Kadar Lemak.Kata kunci: Sardinella fimbriata, asap, uji sensori, kandungan kimia

Collaboration network of the authors

40 authors · 80 co-authorship links · 1 across different organisations · showing the 40 most connected

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  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Institut Agama Islam Negeri Kendari
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown12
La Ode HuliAffiliation unknown4
Nur AsyikUniversitas Halu Oleo3
Kobajashi Togo IsamuAffiliation unknown3
Asnani AsnaniAffiliation unknown2
Muhammad Syukri SadimantaraUniversitas Halu Oleo2
Muh NasirUniversitas Halu Oleo1
Eka SuaibUniversitas Halu Oleo1
Muhammad Fajar PurnamaAffiliation unknown1
Piliana WaodeAffiliation unknown1
Arifuddin Mas'udAffiliation unknown1
Husin husinAffiliation unknown1
Arifi JaldinAffiliation unknown1
Windriani Citra Lestari LolopayungAffiliation unknown1
Jusman JusmanAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Laode HuliAffiliation unknown1
Aenul YakinAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
SRI REJEKIUniversitas Halu Oleo1
Aminarti AminartiAffiliation unknown1
Devi NataliaAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Sitti Muthmaina AbdjanurAffiliation unknown1
Eko BramatyaAffiliation unknown1
La TandaAffiliation unknown1
Rita SaharaAffiliation unknown1
Fandi FebriantoAffiliation unknown1
Lia MitraAffiliation unknown1
Meliyanti ThamrinAffiliation unknown1
Erfiana ErfianaAffiliation unknown1
Fazirul MaulanaAffiliation unknown1
Muhammad IqbalInstitut Agama Islam Negeri Kendari1
Lifendro LifendroAffiliation unknown1
Laode Muhammad Hazairin NadiaAffiliation unknown1
Yusuf AlamAffiliation unknown1
Juliana JulianaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENGGUNAAN BAHAN PENGASAP TONGKOL JANGUNG DAN SABUT KELAPA TERHADAP NILAI SENSORI DAN KIMIA IKAN TEMBANG (Sardinella Fimbriata) ASAP</dc:title>
	<dc:creator>Arsad, Arsad</dc:creator>
	<dc:creator>Ibrahim, Mohamad Nuh</dc:creator>
	<dc:creator>Haslianti, Haslianti</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT         This study aims to determine the influence of the use of coconut fiber smoke and corn cob against the smoke-high fish and the chemical content of smoked fish. This research uses the group Random Plan (RAK) consisting of three treatments, namely (P1) Coconut husks 3 Kg, (P2) Corn Cob 3 KG, (P3) coconut husks, and Corn cob 3 Kg. Analysis of sensory tests and chemical content (AOAC method). The highest sensory test value, (color) P3 6.76, (Bau) P3 6.38, (flavor) P1 7.05 and (texture) P3 6.14. The highest value of chemical content, the moisture content in Treatment (P3) with a value of 10.06%, ash content (P3) with a value of 8.48%, protein level with value, (P1) 46.64%, and fat with a value (P2) 16.02. The real Difference test statistics (DMRT) show that there are very real influences on, Aroma, ash content, and fat content. Keywords: Sardinella fimbriata, smoke, sensory test, chemical content.ABSTRAKPenelitian ini bertujuan untuk Mengetahui pengaruh pengunaan bahan pengasap sabut kelapa dan tongkol jagung terhadap ikan tembang asap nilai sensori dan kandungan kimia ikan tembang asap. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri tiga perlakuan yaitu (P1) Sabut Kelapa 3 Kg, (P2) Tongkol Jagung 3 Kg, (P3) Sabut Kelapa dan Tongkol Jagung 3 Kg. Analisis uji Sensori dan kandungan kimia (metode AOAC). Nilai uji Sensori tertinggi, (Warna) P3 6,76, (Bau) P3 6,38, (Rasa) P1 7,05 dan (Tekstur) P3 6,14. Nilai kandungan kimia tertinggi, kadar air pada perlakuan (P3) dengan nilai 10,06%, kadar abu (P3) dengan nilai 8,48%, kadar protein dengan nilai, (P1) 46,64% dan Lemak dengan nilai (P2) 16,02. Dari statistik uji beda nyata (DMRT) menunjukan bahwa terdapat pengaruh sangat nyata pada, Aroma, Kadar Abu dan  Kadar Lemak.Kata kunci: Sardinella  fimbriata, asap, uji sensori, kandungan kimia</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-05-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/18144</dc:identifier>
	<dc:identifier>10.33772/jfp.v4i1.18144</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 4, No 1 (2021): Jurnal Fish Protech Vol. 4 No. 1 April 2021; 62-71</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/18144/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Fish Protech</dc:rights>
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