PENYULUHAN PENGGUNAAN GARAM DAN ASAP CAIR UNTUK MENAMBAH CITA RASA DAN KUALITAS IKAN BILIH (Mystacoleuseus padangensis) DARI DANAU SINGKARAK DALAM MENINGKATKAN PEREKONOMIAN RAKYAT

Refilda, Refilda and Indrawati , Indrawati (2009) PENYULUHAN PENGGUNAAN GARAM DAN ASAP CAIR UNTUK MENAMBAH CITA RASA DAN KUALITAS IKAN BILIH (Mystacoleuseus padangensis) DARI DANAU SINGKARAK DALAM MENINGKATKAN PEREKONOMIAN RAKYAT. Warta Pengabdian Andalas, 15 (23).

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Abstract

Bilih Fish (Mystacoleuseus padangensis) is one of the common fish that was consumed by people as food containing protein. After harvesting fish, Liquid smoke from coconut shell was used as an alternative stuff in fish processing besides traditional smoke and salting process. Liquid smoke has been made from Coconut shell by pyrolization followed by condensation with variation of heating temperatures. Heating temperature at 250 oC produced ± 220 mL brown color of liquid smoke and black color of tar. Liquid smoke that was produced had different color, smell, and pH 2.72. Characterization of liquid smoke by using GC/MS indicated that there were 31 compounds with the main component of coconut shell liquid smoke are acetic acid (9.90%), phenol (3.11%), 2-propanon (2.73%) furfural (0.91%) and methyl acetate (0.77%). In this research 100 g of bilih fish was soaked by 200 mL salt 40 g/L, liquid smoke 5%, the mixture of salt 40 g/L and liquid smoke 5% and traditional smoke. Protein containing in fish was determined by kjeldahl method. The soaked fish by mixture of salt 40 g/L and liquid smoke 5 % gave the best taste that was evaluated by 20 panelist. The protein contain of treated fish was 53.59%, 56.91%, 55.81% and 45.56% respectively, whereas protein contain of fresh bilih fish and dried bilih fish was 18.37% and 60.59%. Keywords: Salt, liquid smoke of coconut shell, bilih fish (Mystacoleuseus padangensis)

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