Abstract:
The experiment was conducted at the Laboratory of Fisheries Technology, Food Chemistry
and Microbiology-Biotechnology Faculty of Fisheries and Marine Science, University of Riau in
January 2012. The purpose of this study was to evaluate consumer acceptance of smoked catfish
prepared by addition of different types of liquid smoke. Catfish weighing 250-300 g each were
obtained from a fish pond culture in Pekanbaru. The fish were transported live to the laboratory;
and at the laboratory, the fish were dressed, washed and grouped into 3 groups. Each group of fish
was soaked respectively in liquid smoke of coconut shell, laban wood and destilled laban wood for
60 minutes. The fish then was oven -dried at 600 C for 16 hours. The smoked fish was evaluated for
consumer acceptance by 80 panelists. The smoked fish was also analyzed for total phenol content,
acidity, pH, moisture and total Staphylococcus . The results showed that the smoked fish prepared
by addition of distilled liquid smoke of laban wood was the most preparable by consumers. Total
phenol content, acidity, pH, moisture and total Staphylococcus sp of the product was 10.63 ppm,
6.86, 8.8%, 3.88% and was not found Staphylococcus sp respectively.
