<![CDATA[Processing fish tilapiacan be done by utilizing the liquid smoke of tabahbamboo, because it can inhibit the growth of bacteria and kill bacteria byphenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabahbamboo liquid smoke and the oven temperature whichgives the longest shelf life. This study used a factorial completely randomized design using two factors, namely,the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in a ovenfor 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that effect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and tastewere observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect(P<0.05)on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture,and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.]]>
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