Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Malau, Chandra Yustitia
Unknown Affiliation
Earth & Planetary Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
QUALITY OF SMOKE-FLAVORED CATFISH (Pangasius hypophthalmus) FILLET PREPARED FROM DIFFERENT SIZES OF FISH Malau, Chandra Yustitia; Hasan, Bustari; Leksono, Tjipto
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACt                The aim of this study was to evaluate the effect of different whole fish sizes on quality of smoke-flavored fish.  Three groups of whole fish, 500, 750 and 1000 gram in size were flavored in 6% liquid smoke for 1 hours, and dried in oven at 60oC for 4-5 hours.  Smoke-flavored fillets were analyzed for product yield, proximate and amino acid composition, phenol, acidity and sensory quality. The results showed that the smoke-flavored fillets prepared from whole fish of 500 gram in weight were the best in quality, which characterized by product yield 33,16%, moisture 10.53%, ash 5.28%, protein 56.61%, fat 5.28%, total acidity 2.24%, phenols 64.5%, and complete amino acid profile. The smoke-flavored fillets have characteristics as very neat, less greasy, less moist, less brownish yellow in colour, suffescient smoke odor, no additional disturbing taste, solid, compact and dry. Therefore, whole fish having 500 gram in size (190 gram fresh fillet) was recommended for smoke-flavored fillet.   Keywords: smoke-flavored fillets, whole fish size, proximate,phenol, sensori quality
Co-Authors Bustari Hasan Tjipto Leksono