KAJIAN PENERIMAAN KONSUMER TERHADAP IKAN ASAP SELAIS (Cryptoperus bicirchis) YANG DIBUAT MENGUNAKAN ASAP CAIR
Abstract: The research was
conducted to observe the consumer acceptance on thesmoke flavoured fish Selais
(Cryptoperus bicirchis). The fresh fish was preparedby eviscerated and washed
it with clean freshwater. The fish was soaked in liquidsmoke solution at the
concentration of 2%, 4%, 6%, or 8% for 30, 60, or 90minutes. Then, the fish was
dried in the artificial dryer at temperature 50 – 60 0Cuntil the weight was
reduced up to 70% of the initial weight. The smoke flavoredfish yielded was
evaluated by determining their consumer acceptance, pH value,content of total
acid and content of total phenol. The result showed that the fishsoaked in the
liquid smoke at the concentration of 6% for 60 minutes is the mostlyaccepted by
consumers, indicated on the highest value of consistence, texture,odor and
flavor. The pH value, content of total acid and content of total phenol
are6,40, 0,269%, and 0,84%, respectively.
Keywords: consumer acceptance,
Cryptoperus bicirchis, liquid smoke, andsmoke flavoured fish
Penulis: Desmelati, Mirna
Ilza, Nuzirwan
Kode Jurnal: jpperikanandd130026