Pemanfaatan Larutan Ulang Asap Cair Terhadap Mutu Ikan Selais (Cryptopterus bicirchis) Asap
ABSTRACT: This research was
conducted at the laboratory of Fish Processing Technology, Faculty of fisheries
and Marine Science, University of Riau, on January 2014. The research was
intended to evaluate the effect of liquid smoke solution which used repeatedly
to the smoked catfish (Cryptopterus bicirchis) quality. Liquid smoke which was
made from condensate of scull was prepared. The fish was soaked on 80 ml of
liquid smoke solution for 30 minutes. Four types of smoked catfish were soaked
on 80 ml of liquid smoke solution for 30 minutes repeatedly, and then the
smoked catfish was stored in oven for 10 hours. Smoke catfish was evaluated for
sensory quality, mositure, pH, acidity and fenol. The result showed that the
first soaking of smoked catfish was the best treatment. Sensory quality,
moisture, pH, acidity and fenol of smoke catfish was 7,50; 20,01%; 5,87; 2,73%
and 5,25% respectively.
Keyword: Cryptopterus
bicirchis, liquid smoke, smoked fish, quality of sensory
Penulis: Noviana Chasmayani,
Desmelati, Sumarto
Kode Jurnal: jpperikanandd150778
