Karakteristik Fisik dan Sensoris Kemplang Asap Ikan Gabus (Channa striata) dengan Penambahan Asap Cair

Herpandi Herpandi (Department of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia)
Rinto Rinto (Department of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia)
Indah Widiastuti (Department of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia)
Sherly Ridhowati (Department of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia)
Wulandari Wulandari (Department of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia)
Puspa Ayu Pitayati (Department of Fisheries Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indonesia)
Eklin Meinatsya Putri

Jurnal FishtecH
Vol 9, No 2 (2020)

Crackers is a product made through a roasting process. This study aims to determine the effect of the addition of liquid smoke on the physical and sensory characteristics of snakehead fish crackers (Channa striata). This research method used a randomized block design (RBD) with one treatment factor and was carried out with 3 replications. The treatment used was the difference in the concentration of liquid smoke (0%, 2.5%, 5%, and 7.5%). The stages of this research include physical analysis (crispness) and sensory analysis (appearance, aroma, taste, and texture). The results showed that the treatment of different concentrations of liquid smoke had no significant effect on crispness (525.67 gf-580.67 gf). The results of sensory analysis showed that the treatment of different concentrations had a significant effect on appearance, aroma and taste, but had no significant effect on the texture of kemplang. The best treatment of this research is the A1 treatment with a liquid smoke concentration of 2.5%.