Jurnal Teknologi Pertanian
Vol 13, No 2 (2012)

Physical, Chemical, and Organoleptic Characteristics of Smoked Skipjack Tuna (Katsuwonus pelamis) in Kendari City

Isamu, Kobajashi T. (Unknown)
Purnomo, Hari (Unknown)
Yuwono, Sudarminto S. (Unknown)

Article Info

Publish Date
10 Sep 2012

Abstract

The objective of this research was to determine the physical, chemical, and organoleptic characteristics of smoked skipjack tuna fish in Kendari. This research evaluated smoke meterials used by producers, colour (L,* a*, b*), texture, aw, proximate (moisture, protein, fat and ash) and organoleptic (colour, flavor, texture and aroma) characteristics of smoked skipjack tuna. Tis research used descriptive method with three replications. The results showed differences of color (L*, a*, b*), texture, aw, moisture, protein, fat and ash of smoked skipjack tuna produced by different producers. Organoleptic analysis indicated that differences were resulted by different smoke methods. Keywords: skipjack tuna, smoking process, smoked fish

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Journal Info
Jurnal Teknologi Pertanian
Website

Abbrev

JTP

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT

Description

Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, ...