CD Skripsi

Penerimaan Konsumen Terhadap Ikan Asap Kapiek (Barbodes Schwanenfeldii) Dengan Penambahan Madu Menggunakan Pengasapan Tradisional Dan Modern

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Smoked fish is one of the fish preparations that aims to extend its shelf life. The smoking process can be done in two ways, namely traditional and modern smoking (liquid smoke). Honey smoked tinfoil barb is smoked tinfoil barb and then added honey by smearing it. This study aims to determine the comparison of the level of consumer acceptance of smoked tinfoil barb with the addition of honey between the traditional smoking method and the liquid smoke. The method used in this research is an experimental method with an experimental design, namely the T test. The parameters measured in this study are organoleptic (appearance, taste, texture, aroma), the acidity level (pH), moisture content analysis and total plate number analysis were analyzed. The results of the organoleptic test showed that honey-smoked tinfoil barb with modern smoking was preferred by panelists who had a golden brown appearance, had a distinctive smoked fish aroma, dry and hard texture on the surface, and had a slightly sweet taste without losing the original taste of smoked fish. The pH, moisture content and total plate count (respectively) were 4.6, 9.06%, and 10x103 Colonies/gram indicating free from microbial contamination. While the traditional smoking of honey-smoked tinfoil barb is characterized by dark brown color, stronger smoke aroma, dry texture and era on the surface and dominant fish flavor that covers the sweetness of honey. The pH, moisture content and total plate count (respectively) were 4.4, 9.01%, and 14x103 Colonies/gram indicating free from microbial contamination. Based on the results of the study, it can be concluded that honey-smoked tinfoil barb with modern smoking methods is more preferred than traditional smoking.
Keywords: Smoked Fish, Traditional and Modern Smoking, Honey Smoked tifoil bard
1) Student of the Fisheries and Merine Science Faculty, University of Riau
2) Lecturer of the Fisheries and Meriene Science Faculty, University of Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1604123519

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1604123519

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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