TINGKAT KESUKAAN KONSUMEN TERHADAP IKAN CAKALANG (Katsuwonus pelamis L.) ASAP YANG DIRENDAM DALAM EKSTRAK KULIT MANGGIS
| Main Authors: | Bulele, Abdala, Pongoh, Jenki, Reo, Albert Royke |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Sam Ratulangi University
, 2017
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| Subjects: | |
| Online Access: |
http://ejournal.unsrat.ac.id/index.php/jmthp/article/view/14910 http://ejournal.unsrat.ac.id/index.php/jmthp/article/view/14910/23642 |
Daftar Isi:
- The purpose of this study was to determine consumer acceptance of smoked skipjack (Katsuwonus pelamis L) pre-treated in a solution of mangosteen peel with a concentration of 3%, 4% and 5%, in various soaking time 15 min or 30 min. The results showed that the pH and moisture content were relatively constant. Based on sensory evaluation, smoked fish pre-treated with 5% mangosteen peel and soaked for 30 min had higher value of taste, odor, and texture attributes