Karakteristik Organoleptik Dan Kimia Ikan Patin Asap Menggunakan Sumber Asap Tongkol Jagung Berdasarkan Lama Pengasapan = Organoleptic and Chemical Characteristics of Smoked Catfish Using Corn Cob Smoke Sources Based on the Time of Smoking

Pengasapan ikan adalah salah satu cara mengolah dan mengawetkan ikan. Tujuan pengasapan adalah mengolah ikan agar siap untuk dikonsumsi langsung, memberi cita rasa yang khas agar lebih disukai konsumen, dan memberikan daya awet melalui pemanasan, serta dapat disimpan lebih lama. Penelitian ini bertujuan untuk
mengetahui karakteristik organoleptik dan kimia ikan patin asap berdasarkan lama pengasapan. Penelitian ini dilaksanakan pada bulan April - Oktober 2022. Pengambilan sampel ikan patin diambil dari perairan Danau Sidenreng, Kabupaten Sidrap Provinsi Sulawesi Selatan dengan menggunakan metode purpossive sampling. Rancangan penelitian yang digunakan adalah rancangan percobaan acak lengkap dengan perlakuan lama waktu pengasapan 3, 4, 5, dan 6 jam, masing masing perlakuan diulang sebanyak 3 kali. Kemudian sampel ikan patin asap dianalisis nilai organoleptik di Fakultas Ilmu Kelautan dan Perikanan (FIKP) Universitas Hasanuddin, analisis kadar air dan kadar lemak dilakukan di Laboratorium Biokimia terpadu Fakultas Peternakan Universitas Hasanuddin. Hasil menunjukkan bahwa, nilai organoleptik dan kimia ikan patin asap dengan sumber pengasapan tongkol jagung untuk beberapa parameter sesuai dengan SNI 2346:2011, yaitu uji organoleptik (±6,57- 7,5), SNI 2725: 2013, kadar air (49,00- 63,10%), kadar lemak (1,07-1,51%). Dengan demikian, dapat disimpulkan bahwa lama waktu pengasapan yang terbaik adalah 5 jam.

Fish smoking is one way to process and preserve fish. The purpose of smoking is to process fish so that it is ready for direct consumption, to give a distinctive taste so that consumers prefer it, and to provide durability through heating, and to be stored longer. This study aims to determine the organoleptic and chemical characteristics of smoked catfish based on smoking time. This research was conducted in April - October 2022. Sampling of catfish was taken from the waters of Lake Sidenreng, Sidrap Regency, South Sulawesi Province using a purposive sampling method. The research design used was a completely randomized trial design with long curing periods of 3, 4, 5, and 6 hours, each treatment was repeated 3 times. Then the smoked catfish samples were analyzed for organoleptic values at the Faculty of Marine Sciences and Fisheries (FIKP) Hasanuddin University, analysis of water content and fat content was carried out at the integrated Biochemistry Laboratory of the Faculty of Animal Sciences, Hasanuddin University. The results showed that the organoleptic and chemical values of smoked catfish with a source of smoking corn cobs for several parameters were in accordance with SNI 2346: 2011, namely organoleptic tests (±6.57-7.5), SNI 2725: 2013, water content (49, 00- 63.10%), fat content (1.07-1.51%). Thus, it can be concluded that the best smoking time is 5 hours.

Keywords : Ikan patin, organoleptik, kadar air, kadar lemak.