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

Abdala Bulele | Zendy; Jenki Pongoh | Zendy; Albert Royke Reo | Zendy

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

Author(s) -

Abdala Bulele,

Jenki Pongoh,

Albert Royke Reo

Publication year - 2017

Publication title -

media teknologi hasil perikanan

Language(s) - English

Resource type - Journals

eISSN - 2684-7205

pISSN - 2337-4284

DOI - 10.35800/mthp.5.1.2017.14910

Subject(s) - skipjack tuna , odor , food science , fish <actinopterygii> , chemistry , fishery , biology , tuna , organic chemistry

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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