MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN TUNA (Thunnus sp.) ASAP CAIR

Abstract

The aimed of this research is to determine the organoleptic and chemical quality of smoked fish floss with the addition of liquid smoke solution at different concentrations. The method employed in this research is the Experimental method. The treatments used in this study are without the addition of liquid smoke solution (A0), liquid smoke solution with a concentration of 3% (A3), liquid smoke solution with a concentration of 5% (A5), and liquid smoke solution with a concentration of 7% (A7). The research is conducted with 2 replications. The results obtained indicate that smoked tuna fish floss with a 7% concentration of liquid smoke has organoleptic values of appearance 7.92, aroma 7.85, taste 8.5, and texture 8.12. The average chemical parameters include water content 6.36%, fat content 42.87%, protein 21.85%, ash 4.07%, and carbohydrates 24.85%.