Uji Suhu dan Bahan Sumber Asap terhadap Mutu Ikan Lele Sale yang diasap dengan Alat Pengasapan Tertutup

Abstract

Fish is one of food that consumed by many people. Fish is getting putrefy quickly. it needs to be preserved. One of the technique of preservation is by ,1·moking The purpose < [ this research was to test the effect of smoking emperature and smoking materials on the quality of smoked lele fish by using 'acuum smoke house. A completely randomised design with two factors repeated ) times was used in this research. The factors were smoking temperature ( S1 = 75 °C; S2 = 85 °C and S3 = 95 °C) and smoking material ( B1 =cha.ff; 2 = coconut fiber and B3 = sawdust"). The results indicated that the smoking emperature of95 °c gave the high results on protein content, fat content and the rganoleptic value. Smoking temperature of 75 °c gave the high result on wisture content. The results indicated that the smoking temperature of 95 °c and 1moking material of sawdust gave the best results on protein content. fat content, rrzoisture content, and the organoleptic value.