English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aims to determine the influence of the use of coconut fiber smoke and corn cob against the smoke-high fish and the chemical content of smoked fish. This research uses the group Random Plan (RAK) consisting of three treatments, namely (P1) Coconut husks 3 Kg, (P2) Corn Cob 3 KG, (P3) coconut husks, and Corn cob 3 Kg. Analysis of sensory tests and chemical content (AOAC method). The highest sensory test value, (color) P3 6.76, (Bau) P3 6.38, (flavor) P1 7.05 and (texture) P3 6.14. The highest value of chemical content, the moisture content in Treatment (P3) with a value of 10.06%, ash content (P3) with a value of 8.48%, protein level with value, (P1) 46.64%, and fat with a value (P2) 16.02. The real Difference test statistics (DMRT) show that there are very real influences on, Aroma, ash content, and fat content. Keywords: Sardinella fimbriata, smoke, sensory test, chemical content.ABSTRAKPenelitian ini bertujuan untuk Mengetahui pengaruh pengunaan bahan pengasap sabut kelapa dan tongkol jagung terhadap ikan tembang asap nilai sensori dan kandungan kimia ikan tembang asap. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri tiga perlakuan yaitu (P1) Sabut Kelapa 3 Kg, (P2) Tongkol Jagung 3 Kg, (P3) Sabut Kelapa dan Tongkol Jagung 3 Kg. Analisis uji Sensori dan kandungan kimia (metode AOAC). Nilai uji Sensori tertinggi, (Warna) P3 6,76, (Bau) P3 6,38, (Rasa) P1 7,05 dan (Tekstur) P3 6,14. Nilai kandungan kimia tertinggi, kadar air pada perlakuan (P3) dengan nilai 10,06%, kadar abu (P3) dengan nilai 8,48%, kadar protein dengan nilai, (P1) 46,64% dan Lemak dengan nilai (P2) 16,02. Dari statistik uji beda nyata (DMRT) menunjukan bahwa terdapat pengaruh sangat nyata pada, Aroma, Kadar Abu dan  Kadar Lemak.Kata kunci: Sardinella  fimbriata, asap, uji sensori, kandungan kimia

PENGARUH PENGGUNAAN BAHAN PENGASAP TONGKOL JANGUNG DAN SABUT KELAPA TERHADAP NILAI SENSORI DAN KIMIA IKAN TEMBANG (Sardinella Fimbriata) ASAP