STUDI PENERIMAAN KONSUMEN TERHADAP ABON IKAN LELE DUMBO (Clarias gariepinus) ASAP DENGAN METODE PENGASAPAN BERBEDA
ABSTRACT: This research was
conducted at laboratory of Fish Processing Technology, Faculty of Fisheries and
Marine Science, University of Riau, on February 2014. The research was to
evaluate of consumer acceptance of smoke cat fish abon which was made by
different smoking methods. The cat fish from pond aquaculture in Kampar was
prepared. 10 kg of cat fish weighing 300-400 g/fish was filleted and divided two groups. Grup 1 the cat fish was
soaked with 60 ml of liquid smoke for 1 hour, and grup 2 the cat fish was
smoked by traditional smoking for 7 hours. Abon was made and evaluated for
consumer acceptance, moisture, protein, fatty and ash. The result showed that
the colour and odor of abon from grup 1 was most preferable by consumer,
whereas the taste and texture of abon from grup 2 was preferable by consumer. Therefore it could be concluded
that the smoked cat fish abon with liquid smoke and smoked cat fish abon with
traditional smoking were relatively same on consumer acceptance.
Keywords : Cat Fish, Smoke
Fish, Fillet, Abon
Penulis: Dodi Darwis, Edison
Edison, N. Ira Sari
Kode Jurnal: jpperikanandd160505
