Pengembangan Produk Ikan Nila Asap Premium yang Memenuhi Standar Nasional Indonesia dengan Teknologi Pengasapan Dingin

Abstract

Pengasapan umumnya menggunakan metode asap panas yang memiliki kekurangan, yaitu rendahnya mutu dan daya awet produk. Penggunaan metode pengasapan dingin dengan keunggulan kombinasi teknologi slow drying dan pengasapan diharapkan menghasilkan ikan asap bermutu tinggi. Penelitian ini bertujuan menentukan karakteristik ikan nila sebagai bahan baku pembuatan ikan asap premium dengan alat pengasapan dingin, menentukan mutu sensori terbaik dengan perlakuan suhu yang berbeda, serta menentukan mutu ikan nila asap terbaik secara kimiawi dan mikrobiologis sesuai SNI 2725:2013. Ikan nila diasapkan dengan metode pengasapan dingin pada suhu yang berbeda (A01: 50-55℃, A02: 45-50℃, A03: 40-45℃). Mutu sensori terbaik didapatkan dari perlakuan A01. Nila asap terbaik memiliki kadar air 10,87%, kadar abu 8,46%, kadar protein 57,35%, kadar lemak 21,87%, kadar karbohidrat 1,45%, kadar garam 4,19%, aw 0,62, PAH <0,0404 mcg/kg, E. coli <3 MPN/g, ALT 2,67x10¹ kol/g, kapang <10 kol/g, S. aureus <10 kol/g, dan Salmonella negatif/25g. Mutu nila asap berdasarkan SNI 2725:2013 pada seluruh parameter sudah sesuai, kecuali kadar lemak.

Smoking generally uses the hot smoke method which has a weekness, namely the low quality and durability of the product. The use of the cold smoking method with the advantages of a combination of slow drying and smoking technology is expected to produce high quality smoked fish. The aim of study was to determine the characteristics of tilapia as a raw material for making premium smoked fish using a cold smoking device, determine the best sensory quality with different temperature treatments, and determine the best quality of smoked tilapia chemically and microbiologically according to SNI 2725:2013. Tilapia was smoked by cold smoking method at different temperatures (A01: 50-55℃, A02: 45-50℃, A03: 40-45℃). The best sensory quality were obtained from the A01 treatment. The best smoked tilapia had a moisture content of 10.87%, ash content 8.46%, protein content 57.35%, fat content 21.87%, carbohydrate content 1.45%, salt content 4.19%, aw 0, 62, PAH <0.0404 mcg/kg, E. coli <3 MPN/g, ALT 2.67x10¹ col/g, mold <10 col/g, S. aureus <10 col/g, and Salmonella negative/25g. The quality of smoked tilapia based on SNI 2725:2013 on all parameters was appropriated, except for fat content.