Pengaruh Penambahan Perisa Asap Terhadap Citarasa Ikan Bilih (Mystacoleucus P…

The research aimed to analyze the effect of adding liquid smoke on the flavor of fried Bilih fish. The method used was experimental by immersing Bilih fish into the liquid smoke at different concentration and soaking time. The research was composed to Completely Randomized Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor, flavor, texture) and pr…