PELATIHAN PEMANFAATAN ASAP CAIR UNTUK PENGAWET IKAN ASAR BAGI SEKELOMPOK IBU-IBU DI KOTA JAYAPURA
DOI:
https://doi.org/10.31957/jpp.v7i1.2481Abstract
Some community groups in Jayapura City smoke fish using iron wood, matoa wood, or coconut shells and from the roasting results it can be seen that the physical color can vary in the fish. The aim of the activity is to conduct training for a group of people with the aim of helping community groups to be able to participate in applying fish preservation from natural ingredients, namely by using liquid smoke. The training was held in July 2022 in Buton Village, Yabansai Village, Heram District, Jayapura City with lecture and practice methods. The evaluation was carried out to find out whether the participants were skilled in using liquid smoke in processing asar fish using liquid smoke. clean. The results of the activity showed that the participants were very enthusiastic and understood the training material on preserving fish from natural ingredients
Keywords: asap cair; ikan asar; Jayapura; wood
Downloads
References
Afrianto, E. dan G. Liviawaty. 1991. Pengawetan dan Pengolahan Ikan. Yogyakarta: Kanisius.
Ardila, D., Tamrin, B. Wirjosentono, Eddyanto, and M.S. Said. 2015. Determination of Phenol Content of Liquid Smoke of Palm Oil Shell: Characterizations by using of Gas Chromatography-Mass Spectra and Fourier Transformed Infra Red. Chemistry and Materials Research. 7(4): 71–75.
Esterlina E.E., dan M. Nanlohy 2014. Analisa Total Bakteri Pada Ikan Tuna Asap Yang direndam Dengan Asap Cair “Waa Sagu†Selama Penyimpanan Pada Suhu Kamar. Majalah Biam. 10(2): 90-95.
Febriani, R.A., 2006. Pengaruh Konsentrasi Larutan Asap Cair Terhadap Mutu Belut (Monopterus albus) Asap yang Disimpan Dalam Suhu Kamar [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor.
Rasydta, H.P., W. Sunarto, S. Haryani, 2015. Penggunaan Asap Cair Tempurung Kelapa Dalam Pengawetan Ikan Bandeng. Indonesian Journal of Chemical Science. 4(1): 11-14.
Guillen, M.D., P. Sopelana and M.A. Partearroyo. 2000. Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood, effect of storage in polyethylene flasks on their concentrations. J Agric Food Chem 48: 5083-6087.
Haras, A. 2004. Pengaruh Konsentrasi Asap Cair dan LamaPerendaman Terhadap Mutu Fillet Cakalang (Katsuwonis pelamis L.) Asap ynag Disimpan pada Suhu Kamar. Skripsi. Departemen Teknologi Hasil Perikanan, FPIK, IPB, Bogor.
Hattula, T., K. Elfving, U.M. Mroueh and T. Luoma., 2001, Use of liquid smoke flavoring as an alternative to traditional flue gas smoking of rainbow trout fi llets (Oncorhyncus mykiss). Lebensm Wiss Technol. 34:521-525.
Paiki, K., E. Indrayani, L. Dimara, J.D. Kalor, 2019. Penerapan Teknologi Pengolahan Ikan Asap Pada Nelayan Di Kelurahan Hamadi Kota Jayapura. Jurnal Pengabdian Papua. 3(2): 50-54.
Simko, P. 2002. Determinat ion of polycyclic aromat ic hydrocarbons in smoked meat products and smoke flavouring food additives. J Chromatogr. 770: 3-18.
Yuniningsih, S., and A. Anggraini. 2013. Characterization of Liquid Smoke from Coconut Shell to Be Applicated as Safe Food Preservatives for Human Health. J. Agric. Food. Tech. 3(2): 1-5.
