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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL AGROINDUSTRI HALAL
Raja Tayib
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Industrial & Manufacturing Engineering Social Sciences

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THE COMPERATIVE STUDY OF THE QUALITY OF GRILLED CATFISH (Pangasius hypophthalmus) Raja Tayib; N Ira sari; Tjipto Leksono
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 7, No 2 (2020): 2 Juli - Desember 2020
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACTThis study aimed to determine the differences in the quality of grilled catfish with different ingredients. The treatments consisted of coconut shell fuel (A), coconut shell charcoal fuel (B). The parameters observed were pH, total phenol test, and total acid test. Based on the research results, it can be concluded that grilled catfish with different fuels have a significant effect on the total phenol value and the total acid value. The best treatment from the research results was grilled catfish using coconut shell charcoal as fuel with an average value of pH (6.4), total phenol (8.97 ppm), and total acid (0.57%). Keywords : Catfish, Coconut shell charcoal, Grilling fish 
Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods Raja Tayib; N Ira Sari; Tjipto Leksono
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.567 KB) | DOI: 10.30997/jah.v7i1.3322

Abstract

This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was  1.75%.Keywords: catfish, coconut shell, grilling, liquid smoke
Co-Authors N Ira Sari Tjipto Leksono