Open AccessTINGKAT 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