| dc.description.abstract | The abundance of fishery yields has encouraged the community to process
fish into products with extended shelf life. The potential for aquaculture,
especially catfish farming, in Precut Sei Tuan District, Sumatera Province, is very
high. This is because the community finds it easy to cultivate catfish. The Precut
Sei Tuan District in Deli Serdang Regency is one of the central production areas
for smoked fish in North Sumatra Province. Fish smoking in this region is done by
exposing fresh fish to a smoky environment for a certain period, with the shelf life
of the fish being influenced by the smoking duration. This study aimed to analyze
the quality suitability of smoked catfish (Clarias batrachus) products at different
smoking durations from physical, chemical, and microbiological perspectives and
to assess their compliance with SNI Number 2725 of 2013. The research used an
experimental method, with samples of smoked catfish taken from one production
unit in Medan, Percut Sei Tuan District, once a month. The study criteria included
smoked catfish stored for 2, 4, and 6 hours. Sample analysis was conducted at the
Central Laboratory Unit of the Faculty of Agriculture and the Microbiology
Laboratory of the Faculty of Mathematics and Natural Sciences, University of
North Sumatra. This study was conducted in March 2023. The results showed that
the best physical quality of smoked catfish was found in fish smoked for 6 hours,
with an average organoleptic score of 8.8. The best moisture content was in fish
smoked for 6 hours, with a water content of 9.86%. The highest fat content was
found in fish smoked for 2 hours, with a fat content of 16.24%. The highest
protein content was in fish smoked for 2 hours, with a protein content of 29.87%.
The best Total Plate Count (TPC) results were in fish smoked for 6 hours, with a
bacterial colony count of 7 x 10. | en_US |
