EFFECT OF DIFFERENT LIQUID SMOKE USE CONSUMER ACCEPTANCE CATFISH (Pangasius hypopthalmus) SMOKE

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.