Mutu Sensoris Dan Kimia Fillet Patin (Pangasius Hypophthalmus) Yang Diasap De…

ABSTRACT This study aims to evaluate the smoking yield, proximate composition (water, ash, protein and fat), amino acids, total phenol, total acid and sensory quality (appearance, aroma, taste and texture) of smoked catfish fillets by hot smoking method (80 -100oC) and liquid smoke from coconut shell. Samples of catfish weighing 900-1000 g were obtained from the Arengka Morning Market. Fis…