PENGARUH WAKTU PENGASAPAN YANG BERBEDA TERHADAP KARAKTERISTIK KADAR AIR DAN SENSORI IKAN TONGKOL ASAP

Abstract

Smoking is a processing method that combines the drying process with
the provision of natural chemical compounds obtained from the
combustion of natural fuels. This process is influenced by various factors,
including the generally high smoking temperature and time. This study
was conducted in three different smoking times with six fish samples. The
smoking times were 60 minutes (D1), 80 minutes (D2), and 100 minutes
(D3). The tests carried out included water content analysis and
sensory/organoleptic assessment. Sensory assessment considers four main
quality aspects, including taste, color, aroma, and texture. The results
showed that smoked tuna with a smoking treatment of 100 minutes was
the best treatment with the lowest water content value and the highest
overall organoleptic assessment.