MUTU IKAN CAKALANG (Katsuwonus pelamis L) ASAP YANG DIRENDAM DENGAN LARUTAN KULIT BUAH MANGGIS (Gracinia mangostana Linn).

Abstract

The purpose of this study was to determine the quality of smoked skipjack (Katsuwonus pelamis L) smoke pre-treated in a solution of mangosteen peel with a concentration of 3, 4 and 5%, with various soaking time, then stored and observed at 0, 3, 6, and 9 days. The results showed that the highest value of total plate count (TPC) was found in the fish sample storage for 9 days, soaking with a concentration of 3% for 30 minutes. Meanwhile, the lowest TPC value was discovered for the fish samples that did not undergo storage, and immersed in a solution of 5% for 30 minutes. Furthermore, the highest TVB value (Total Volatile bases) was detected in fish samples soaked with 3% solution of the mangosteen for 15 minutes (59.22mg N/100g) while the lowest value obtained on the fish sample marinated with 5% concentration for 15 minutes and did not experience storage (5.04mg N/100g).