Nutmeg Shells Liquid Smoke Application for Yellowstripe Scad Fish Processing

Abstract

This study aims to analyze chemical features of scad, Caranx sp., smoked using nutmeg shell liquid smoke. It used  Complete Randomized Design under variation of liquid smoke concentrations and immersion duration.  the former applied 30 minutes, 40 minutes, and 50 minutes immersion and the latter used 10%, 15%, and 20%. Results showed that 40 minutes immersion in 15% liquid smoke had the lowest water content and the highest protein content.

Keywords: liquid smoking, nutmeg shell, scad