<![CDATA[This research was conducted at laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, University of Riau, on February 2014. The research was to evaluate of consumer acceptance of smoke cat fish abon which was made by different smoking methods. The cat fish from pond aquaculture in Kampar was prepared. 10 kg of cat fish weighing 300-400 g/fish was filleted and divided two groups. Grup 1 the cat fish was soaked with 60 ml of liquid smoke for 1 hour, and grup 2 the cat fish was smoked by traditional smoking for 7 hours. Abon was made and evaluated for consumer acceptance, moisture, protein, fatty and ash. The result showed that the colour and odor of abon from grup 1 was most preferable by consumer, whereas the taste and texture of abon from grup 2 was preferable by consumer. Therefore it could be concluded that the smoked cat fish abon with liquid smoke and smoked cat fish abon with traditional smoking were relatively same on consumer acceptance.]]>
Copyrights © 2016
