CD Skripsi

Mutu Sensoris Dan Kimia Fillet Patin (Pangasius Hypophthalmus) Yang Diasap Dengan Metode Pengasapan Panas Dan Asap Cair

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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. Fish
filleted, washed and smoked using hot smoking and liquid smoke methods.
Smoked fillets were analyzed for smoking yield, proximate composition (water,
ash, protein and fat), amino acids, total phenol, total acid and sensory quality
(appearance, aroma, taste and texture). The results showed that the hot smoking
method had lower smoking yield, water content, protein, fat and amino acids but
the ash content, total phenol and total acid values were higher than the liquid
smoke method, with successive values of 29.36. %, and 31.11%, 14.23% and
17.11%, 39.97% and 47.28%, 10.93% and 15.55%, 31.58% and 35.75, 8.48 %
and 5.21%, 0.20% and 0.08%, 6.53% and 3.25%. As for the sensory quality, the
liquid smoke method has higher visual, aroma, and texture values but has a lower
taste than the hot smoking method, with consecutive values of 5.80 (relatively
dark color and less bright) and 7, 80 (brown and brilliant yellow): aroma value of
7.42 (smoked fish smell less typical) and 8.20 (typical smoked fish smell); taste
value 8.22 (strong smoked fish taste) and 8.09 (soft smoked fish taste); texture
value 7.34 (less soft/clay) and 8.38 (soft and firm)
Keywords: Catfish fillets , hot smoking, liquid smoking
1)Students of Faculty of Fisheries and Marine, Universitas Riau
2)Lecturer of Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0060)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0060)

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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