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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Acta Aquatica: Aquatic Sciences Journal Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
N Ira Sari
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
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 ', Dewita ', Edison ', Helwana ', Syahrul Agusman, Indra Allenty Nefitri, Allenty Alvin Hadi Martha Andarini Diharmi Anissa El Ramadhani Boy Sanjaya, Boy Bustari Hasan Chicka Willy Yanti Christine Natalia Hutapea Cindi Harta Yuliana Dahlia ' Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati ' Desmelati Desmelati Dewita Dewita Dian Iriani Dian Monica Hutasoir Edison ' Edison Edison Evrin Septyanti Fachry Abda El Rahman Faisal Muhammad Fandi Santoso Fanzuri, M Reza Fatiranes, Erlando Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana ' Josua, Victor Lisa Mayanti Simanjuntak Lisa Nurharyati Mardiana A Bakkara Mariani Harahap Mery Sukmiwati Miranda, Angger Mirna Ilza Muhammad Farhan Nahot Tua Sitohang Nelda wati Nelsi Fibentia Noprianto Noprianto Nurhanif, Helmi Nurkadri Lubis Nurul Huda Pipit Pasaribu Putri Alvin, Okthavia Putri, Tiara Beneva Rafika Apriany Raja Anita Lufhiana Raja Tayib Reinaldy Pangestu Renol Wisma Indra, Renol Wisma Ridho Fadhlil Azmi Rindi Metalisa, Rindi Rollen M Pasaribu, Rollen M Sadewa, Bagaspati L Santhy Wisuda Sidauruk Sibagariang, Rina D Siti Nurjanah Slamet Nur Arifin Suardi Loekman Sukirno Mus Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi ' Suryana Suryana Syahrul ' Syahrul Syahrul Tayib, Raja Teddy Hario Pirmanda Tjipto Leksono Tongam Poriaman Simatupang Trisla Warningsih Vivi Alfionita W Sidauruk, Santhy Weni Kurnia Sari Wiwi Solvia Siahaan Zainuddin Nasution