Pengaruh Perbedaan Lama Pengasapan Terhadap Mutu Ikan Baung (Hemibagrus Nemur…

The study was aimed to examine the effect of different smoking time on the shelf life and the characteristic changing of chemical and sensory during storage. Samples of 250 gr each of cathfish baung were obtained in the village of Paku River, the Regency of Kampar Riau. The fish was butterfly form split and then smoked at temperature 50-70°C for different smoking times, namely: 4 hours (L4), 5…