EVALUATION OF WEIGHT LOSS AND ORGANOLEPTIC TEST ON SMOKED TILAPIA FISH FILLET (Oreochromis niloticus) WITH HOT SMOKING TECHNIQUE AT ROOM AND COLD TEMPERATURE STORAGE

• Main Author: Nurul Ahmeidiati, Nabila
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43503
• Institution: Institut Teknologi Bandung

Tilapia fish quality started to decrease two hours after being harvested, this situation may happen because of biochemical or microbial reaction that caused by various reasons, one of them being the environment that are suitable for the growth of the spoilage microbes such as bacteria, yeast, and fungi. In literal way, the main goal of post-harvest handling is to prevent the spoilage and damage so that the shelf-life of the product can be extended. One of the practices of post-harvest handling is smoked fish. This research aims to evaluate the weight loss and organoleptic test of smoked tilapia fish fillet (Oroechromis niloticus) with hot smoking technique, and with a smoking chambers that thereafter being packed with polyprolylene (PP) plastic in vacuum condition and stored in cold temperature (0 ± 2 oC ) and room temperature (25 ± 2oC). The method used for organoleptic test is based on SNI No. 01-2725.1-2009 with 20 panelist from with the age of 18-23 years old university student. The weight loss for room temperature storage is 0.082% for day-3, and 0.197% for day-6, meanwhile for the cold temperature storage is 0% for day-14 and 0.06% for day-28. The research shows that based on organoleptic test and weight loss evaluation, smoked tilapia fish fillet has not undergo significant changes supported by statistic evaluation of ANOVA with further test of Duncan. Based on organoleptic test and weight loss evaluation, in room temperature storage smoked tilapia fish can lasts more than 6 days and more than 28 days in cold temperature storage. .