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KARAKTERISITK MUTU ORGANOLEPTIK, KIMIA DAN SENYAWA POLYCYCLIC AROMATIC HYDROCARBON (PAH) IKAN PARI (Neotrygon kuhlii) ASAP MENGGUNAKAN METODE PENGASAPAN YANG BERBEDA DI DESA TOOLAWAWO, KABUPATEN KONAWE

Jurnal Fish Protech · Vol. 4 No. 2 (2021) · pp. 141–152

DOI
10.33772/jfp.v4i2.21754
ISSN
2621-1475
Published
2021-11-19
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aims of this study was to determine the quality characteristics of organoleptic, chemical and polycyclic aromatic hydrocarbon (PAH) compounds of smoked stingray using traditional smoking method and smoking cabinet. This study used descriptive data analysis with three times replication. The parameters analyzed were organoleptic analysis, chemical and PAH compounds. The best result for organoleptic analysis of appeareance was found in the traditional smoking method with value of 8,70 while for the aroma, taste and texture was found from the smoking cabinet method were 8.66, 8.63 and 7.33 respectively. The best result for chemical analysis such as water content, ash and protein was found from smoking cabinet method were 62.54%, 1.77% and 33.46% respectively, while for the fat content and carbohydrates were 2.03% and 1,14% was found from smoking cabinet method. The best result of PAH benzo(a)phyrene was found from smoking cabinet method with value of 8,21 ppm. Based on SNI 2725:2013, the organoleptic (appearance, aroma, taste and texture) and chemical composition (ash, fat, protein and carbohydrat) have suitable the quality standards, except for the water content, while for the PAH benzo(a)phyrene have not suitable the quality standards from the traditional smoking method and smoking cabinet.Keywords: PAH compounds, toolawawo village, proximate analysis, smoking, stingray (Neotrygon kuhlii)ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik, kimia dan senyawa Polycyclic Aromatic Hydrocarbon (PAH) ikan pari asap yang diasapi menggunakan metode pengasapan tradisional dan smoking cabinet. Penelitian ini menggunakan analisis data deskriptif dengan tiga kali ulangan. Parameter yang diuji yaitu uji organoleptik, kimia dan senyawa PAH. Hasil terbaik untuk nilai organoleptik kenampakan diperoleh dari pengasapan tradisional dengan nilai 8.70, sedangkan nilai terbaik untuk aroma, rasa dan tekstur diperoleh dari smoking cabinet dengan nilai masing-masing yaitu 8.66, 8.63 dan 7.33. Hasil terbaik untuk analisis kimia seperti nilai kadar air, abu dan protein diperoleh dari smoking cabinet dengan nilai masing-masing yaitu 62.54%, 1,77%, dan 33.46%, sedangkan hasil terbaik untuk kadar lemak dan karbohidrat diperoleh dari pengasapan tradisional dengan niai masing-masing yaitu 2.03% dan 1.14%. Hasil terbaik untuk nilai senyawa PAH benzo(a)piren diperoleh dari smoking cabinet dengan nilai 8.21 ppm. Berdasarkan SNI 2725:2013, nilai organoleptik (kenampakan, aroma, rasa, tekstur) dan komposisi kimia (kadar abu, lemak, protein, karbohidrat) telah memenuhi standar yang ditetapkan, kecuali untuk nilai kadar air, sedangkan untuk analisis senyawa PAH benzo(a)piren belum memenuhi standar yang ditetapkan dari kedua metode pengasapan yang digunakan.Kata kunci: Desa Toolawawo, ikan pari (Neotrygon kuhlii), pengasapan, proksimat, senyawa PAH

Collaboration network of the authors

40 authors · 87 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
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  • Same organisation
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  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Asnani AsnaniAffiliation unknown14
Tamrin TamrinUniversitas Halu Oleo11
Haslianti HasliantiAffiliation unknown8
Andi Besse PatadjaiAffiliation unknown8
Mohamad Nuh IbrahimAffiliation unknown7
Hermanto HermantoUniversitas Halu Oleo6
Moh. Nuh IbrahimAffiliation unknown5
Mohammad Nuh IbrahimAffiliation unknown4
Mita Gebriella IntheAffiliation unknown3
Nur illiyin AkibAffiliation unknown2
Shalawatun Amaliah FatimahAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
Maharani MaharaniAffiliation unknown2
Nita Pratiwi IdhamAffiliation unknown2
Asman AsmanAffiliation unknown2
Ansharullah AnsharullahUniversitas Halu Oleo2
Fajrin AssidikAffiliation unknown2
Erma YunikaAffiliation unknown2
Yosi Ananda DewiAffiliation unknown2
Salam SalamAffiliation unknown1
Karmila DawistaAffiliation unknown1
Farida FaridaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Jusman JusmanAffiliation unknown1
Anita Komala SariAffiliation unknown1
Muh Alsere Bardian SahabaAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Selin LolopayungAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Karmin KarminAffiliation unknown1
Asriadi RahmatAffiliation unknown1
Devi NataliaAffiliation unknown1
Sarnia SarniaAffiliation unknown1
Eko BramatyaAffiliation unknown1
Suriani SurianiAffiliation 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">KARAKTERISITK MUTU ORGANOLEPTIK, KIMIA DAN SENYAWA POLYCYCLIC AROMATIC HYDROCARBON (PAH) IKAN PARI (Neotrygon kuhlii) ASAP MENGGUNAKAN METODE PENGASAPAN YANG BERBEDA DI DESA TOOLAWAWO, KABUPATEN KONAWE</dc:title>
	<dc:creator>Rusadi, Ririn</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          The aims of this study was to determine the quality characteristics of organoleptic, chemical and polycyclic aromatic hydrocarbon (PAH) compounds of smoked stingray using traditional smoking method and smoking cabinet. This study used descriptive data analysis with three times replication. The parameters analyzed were organoleptic analysis, chemical and PAH compounds. The best result for organoleptic analysis of appeareance was found in the traditional smoking method with value of 8,70 while for the aroma, taste and texture was found from the smoking cabinet method were 8.66, 8.63 and 7.33 respectively. The best result for chemical analysis such as water content, ash and protein was found from smoking cabinet method were 62.54%, 1.77% and 33.46% respectively, while for the fat content and carbohydrates were 2.03% and 1,14% was found from smoking cabinet method. The best result of PAH benzo(a)phyrene was found from smoking cabinet method with value of 8,21 ppm. Based on SNI 2725:2013, the organoleptic (appearance, aroma, taste and texture) and chemical composition (ash, fat, protein and carbohydrat) have suitable the quality standards, except for the water content, while for the PAH benzo(a)phyrene have not suitable the quality standards from the traditional smoking method and smoking cabinet.Keywords: PAH compounds, toolawawo village, proximate analysis, smoking, stingray (Neotrygon kuhlii)ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik, kimia dan senyawa Polycyclic Aromatic Hydrocarbon (PAH) ikan pari asap yang diasapi menggunakan metode pengasapan tradisional dan smoking cabinet. Penelitian ini menggunakan analisis data deskriptif dengan tiga kali ulangan. Parameter yang diuji yaitu uji organoleptik, kimia dan senyawa PAH. Hasil terbaik untuk nilai organoleptik kenampakan diperoleh dari pengasapan tradisional dengan nilai 8.70, sedangkan nilai terbaik untuk aroma, rasa dan tekstur diperoleh dari smoking cabinet dengan nilai masing-masing yaitu 8.66, 8.63 dan 7.33. Hasil terbaik untuk analisis kimia seperti nilai kadar air, abu dan protein diperoleh dari smoking cabinet dengan nilai masing-masing yaitu 62.54%, 1,77%, dan 33.46%, sedangkan hasil terbaik untuk kadar lemak dan karbohidrat diperoleh dari pengasapan tradisional dengan niai masing-masing yaitu 2.03% dan 1.14%. Hasil terbaik untuk nilai senyawa PAH benzo(a)piren diperoleh dari smoking cabinet dengan nilai 8.21 ppm. Berdasarkan SNI 2725:2013, nilai organoleptik (kenampakan, aroma, rasa, tekstur) dan komposisi kimia (kadar abu, lemak, protein, karbohidrat) telah memenuhi standar yang ditetapkan, kecuali untuk nilai kadar air, sedangkan untuk analisis senyawa PAH benzo(a)piren belum memenuhi standar yang ditetapkan dari kedua metode pengasapan yang digunakan.Kata kunci: Desa Toolawawo, ikan pari (Neotrygon kuhlii), pengasapan, proksimat,  senyawa PAH</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-11-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/21754</dc:identifier>
	<dc:identifier>10.33772/jfp.v4i2.21754</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021; 141-152</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/21754/13280</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Fish Protech</dc:rights>
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