TINGKAT KESUKAAN KONSUMEN TERHADAP IKAN CAKALANG (Katsuwonus pelamis L.) ASAP YANG DIRENDAM DALAM EKSTRAK KULIT MANGGIS

Abdala Bulele, Jenki Pongoh, Albert Royke Reo

Abstract


The purpose of this study was to determine consumer acceptance of smoked skipjack (Katsuwonus pelamis L) pre-treated in a solution of mangosteen peel with a concentration of 3%, 4% and 5%, in various soaking time 15 min or 30 min. The results showed that the pH and moisture content were relatively constant. Based on sensory evaluation, smoked fish pre-treated with 5% mangosteen peel and soaked for 30 min had higher value of taste, odor, and texture attributes


Keywords


Smoked Skipjack, mangosteen peel, marination

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DOI: https://doi.org/10.35800/mthp.5.1.2017.14910

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Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan
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