<![CDATA[Abstrak Mempertahankan mutu ikan nila sebaiknya dapat dilakukan dengan memanfaatkan asap cair dari bambu tabah, karena dapat menghambat perkembangan bakteri (kandungan senyawa fenolik dalam asap cair). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi asap cair bambu tabah dan lama perendaman terhadap masa simpan ikan nila, serta menentukan kombinasi perlakuan untuk masa simpan paling panjang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan dua faktor, yaitu konsentrasi (0%, 5%, 10%, 15%, dan 20%) dan lama perendaman (10 menit, 20 menit, 30 menit, dan 40 menit dalam 2 kali ulangan. Parameter yang diukur meliputi pH, kadar air, tekstur, TPC, dan uji organoleptic terhadap kenampakan fisik ikan nila segar seperti mata, insang, daging, aroma, lendir permukaan badan, dan tekstur. Penentukan umur simpan ikan nila menggunakan metode Extended Storage Studies (ESS) dan dilakukan pengamatan setiap 12 jam selama masa penyimpanan pada suhu ruang ± 28°C hingga produk dinyatakan rusak. Hasil dari penelitian ini menunjukkan bahwa, konsentrasi asap cair bambu tabah dan lama perendaman berpengaruh nyata (P<0.05) terhadap perubahan nilai pH, kadar air, tekstur, TPC, dan organoleptik kenampakan fisik ikan nila (mata, insang, daging, aroma, lendir permukaan badan, dan tekstur ikan nila. Kombinasi perlakuan konsentrasi asap cair 20% dengan lama perendaman 40 menit adalah kombinasi yang memberikan masa simpan paling lama yaitu 24 jam. Pada waktu penyimpanan jam ke-36 semua produk dinyatakan rusak. Abstract Maintaining the quality of tilapia should be done by utilizing liquid smoke from tough bamboo because it can inhibit the growth of bacteria (the content of phenolic compounds in liquid smoke). The purpose of this study was to determine the effect of the concentration of liquid smoke of tough bamboo and the duration of immersion on the shelf life of tilapia and determine the combination of treatments that give the shelf life the longest. This study used a factorial Completely Randomized Design (CRD) using two factors, namely concentration (0%, 5%, 10%, 15%, and 20%) and immersion time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) in 2 replications. Parameters measured included pH, water content, texture, TPC, and organoleptic tests on the physical appearance of fresh tilapia such as eyes, gills, flesh, smell, body surface mucus, and texture. Determination of shelf life of tilapia using the method Extended Storage Studies (ESS). The observations were made every 12 hours during storage at room temperature ± 28°C until the product was declared damaged. The results showed that concentration and soaking time had a significant effect (P<0.05) on changes in pH value, water content, texture, TPC, and physical appearance of tilapia's organoleptic (eyes, gills, flesh, smell, body surface mucus, and tilapia's texture. A combination of 20% liquid smoke concentration treatment with a soaking time of 40 moments is a combination that provides the longest, 24 hours shelf life. At the 36th hour of storage, all products declared they were damaged.]]>
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