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KARAKTERISTIK KIMIA DAN SENSORI IKAN BAWAL (Colossoma macropomum) ASAP DENGAN PERBEDAAN KONSENTRASI ASAP CAIR

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Pomfret fish (Colossoma macropomum) is a freshwater fish commodity widely distributed throughout Indonesia, known for its high nutritional content such as protein, fat, calcium, phosphorus, and vitamins. Smoking is an important processing method to extend the shelf life of pomfret by reducing moisture content and inhibiting the growth of spoilage bacteria. This study aimed to determine the effect of different concentrations of liquid smoke on the chemical and sensory characteristics of smoked pomfret fish (Colossoma macropomum). The method applied was a Randomized Block Design with treatments of 0%, 2%, 4%, and 6% liquid smoke concentrations. Observed parameters included moisture, ash, fat, protein content, and sensory tests such as color, aroma, salty taste, and texture. The results showed that liquid smoke concentration significantly affected the moisture and fat contents of the fish, while ash and protein contents were not significantly affected. Moisture content decreased with increasing liquid smoke concentration from 42.08% to 26.40%, fat content was well maintained ranging from 12.32% to 16.67%, ash content ranged from 2.82% to 3.97%, and protein content ranged from 41% to 45.37%. Sensory tests indicated that 4–6% liquid smoke concentrations produced a distinctive smoky aroma, attractive color, firm texture, and balanced salty taste favored by the panelists. A 4% liquid smoke concentration is recommended as the optimal treatment for producing smoked pomfret fish with the best chemical and sensory qualities, as well as providing an efficient and environmentally friendly alternative to traditional smoking methods

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Detail Information

Series Title

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Call Number

T1934752025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv,i 49 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.946 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Perikanan
Ikan Bawal (Colossoma macropomum)

Specific Detail Info

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Statement of Responsibility

KA

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