Pengaruh Lama Pengasapan terhadap Karakteristik Organoleptik, Kadar Air, dan Kadar Lemak Ikan Patin Asap dengan Sumber Pengasapan Sabut Kelapa = The Effect of Cooking Time on the Organoleptic Characteristics, of Moisture Content, and Fat Content of Smoked Catfish with Coconut Coir Smoking Sources

Pengasapan merupakan salah satu cara pengawetan ikan dengan tujuan untuk mengurangi kadar air dan memberikan aroma khas pada produk yang diasapi. Penelitian ini bertujuan untuk menentukan lama waktu pengasapan yang terbaik untuk nilai organoleptik, kadar air, dan kadar lemak ikan patin asap. Penelitian ini dilaksanakan pada bulan April - Oktober 2022. Pengambilan sampel ikan patin dilakukan di salah satu pembudidaya ikan patin di Kelurahan Tanjung Merdeka, Kecamatan Tamalate, Kota Makassar, 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 penelitian menunjukkan bahwa lama waktu pengasapan berpengaruh nyata (p<0,05) terhadap karakteristik nilai organoleptik (rasa, bau, warna dan tekstur), kadar air, dan kadar lemak. Pengasapan 5 jam merupakan lama waktu pengasapan terbaik untuk nilai organoleptik dari aspek rasa, bau, warna, dan tekstur, dimana nilainya berturut turut (8,2; 8,2; 8,5; dan 7,9) nilai kadar air 49,06%, dan kadar lemak 1,43%. Dengan demikian, dapat disimpulkan bahwa lama waktu pengasapan yang terbaik adalah 5 jam.
smoking is one way of preserving fish with the aim of reducing the water content and giving a distinctive aroma to smoked products. This study aimed to determine the best length of smoking time for organoleptic values, moisture content, and fat content of smoked catfish. This research was conducted in April - October 2022. The pangas catfish was obtained from a catfish farmer at tanjung merdeka village, Tamalate District, Makassar City, South Sulawesi 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 Hasanuddin University Faculty of Marine Sciences and Fisheries, analysis of water content and fat content was carried out at the Integrated Faculty of Animal Sciences Biochemistry Laboratory, Hasanuddin University. The results showed that the length of smoking time had a significant effect (p<0,05) on the organoleptic value characteristics (taste, smell, color and texture), moisture content, and fat content. 5 hours of smoking is the best length of smoking time for organoleptic values in terms of taste, smell, color, and texture, where the values are respectively (8.2; 8.2; 8.5; and 7.9) the value of moisture content is 49.06 %, and 1.43% fat content. Thus, it can be concluded that the best smoking time is 5 hours.

Keywords : Organoleptik, kadar air, kadar lemak, Ikan Patin Asap