Informasi Detil Paper

Judul: Pengaruh Penggunaan Asap Cair Terhadap Fillet Ikan Cakalang Asap
Penulis: Beni Setha  || email:
Jurnal: Logika Vol. 9 no. 1 - hal. 28-37 Tahun 2011  [ IPTEK ]
Keywords:  liquid smoke, skipjack, fillet
Abstract: This research aims to study the effect of liquid smoke concentration and dipping time on the quality of fillets smoked skipjack (Katsuwonus pelamis, L) fish. The research method used is an experimental method, that were attempted by treatment consisted of 2 factors: 1). concentration of liquid smoke (v/v) with 3 levels, namely: 6% (A1), 8% (A2) and 10% (A3), and 2). soaking with 3 levels, namely: 2 minutes (B1), 4 min (B2) and 6 min (B3). Smoked skipjack quality parameters measured were water content, TPC, protein content and organoleptic test (appearance, odor, consistency and taste). This research using completely randomized design with 3 replication. Observation data of water content, TPC and protein analysis of diversity and continued with honest significant difference test. Organoleptic test observation data were analyzed using Friedman test followed by multiple comparison test Z. The results showed that the average water content of fillets skipjack smoked ranged from 43-47%, TPC values ranged between 4.4 x 103 - 6.3 x 103 CFU/g, protein content ranged between 36-49% and organoleptic value (appearance, odor, consistency and taste) is greater than 7. Overall, the quality of fillets skipjack smoked are best obtained in the treatment of liquid smoke concentration of 6% with 4 minutes of immersion time.
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