TINGKAT KESUKAAN KONSUMEN TERHADAP IKAN CAKALANG (Katsuwonus pelamis L.) ASAP YANG DIRENDAM DALAM EKSTRAK KULIT MANGGIS
DOI:
https://doi.org/10.35800/mthp.5.1.2017.14910Keywords:
Smoked Skipjack, mangosteen peel, marinationAbstract
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
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Published
01/26/2017
How to Cite
Bulele, A., Pongoh, J., & Reo, A. R. (2017). TINGKAT KESUKAAN KONSUMEN TERHADAP IKAN CAKALANG (Katsuwonus pelamis L.) ASAP YANG DIRENDAM DALAM EKSTRAK KULIT MANGGIS. Media Teknologi Hasil Perikanan, 5(1), 19–23. https://doi.org/10.35800/mthp.5.1.2017.14910
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