CD Skripsi

Pengaruh Konsentrasi Larutan Asap Cair Pada Stick Ikan Alu-Alu (Spyraena Jello) Terhadap Penerimaan Konsumen

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ABSTRACT
The aim of the research was to evaluate effect of soaking baraccuda fish
stick into the liquid smoke at varied concentration on the consumer acceptance and to
determine the optimum concentration of liquid smoke in the processing of smoked
fish sticks. The treatment given was soaking the fish into the liquid smoke solution at
varied concentration (0%, 4%, 8%, and 12%). The parameters used to evaluate the
product were sensory evaluation (appearance, aroma, texture and taste), water
content, the content of total phenols, and total acids. The best product of smoked fish
sticks was shown by the treatment of soaking the fish into the liquid smoke solution
at the concentration of 8%. It was indicated by the most number of panelist (95%)
preferred to this product that characterized long flat appearance and a yellow-gold
color (score 6.8), a distinctive smoky aroma suitable to the fish aroma (score 6.8),
crunchy texture (score 6.8), and a distinctive taste of smoked fish (score 6.9). The
product contained the water 1.68%, total phenols 12.8 ppm, and total acids 1.25%.
Keywords: Baraccuda fish, Fish sticks, Liquid smoke.
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0065)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0065)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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