<![CDATA[Skipjack tuna (Katsuwonus pelamis) is one widely consumed by Indonesian. It is high nutritional content and has good taste, makes skipjack fish very popular. Problems that often occur are in post-harvest handling of skipjack tuna, especially during the harvest season. The damage that commonly occurs is spoilage during storage for a certain period. It was caused by the technology used not being adequate, the water content of skipjack tuna to reach up to 80%, the body pH close to neutral, and the high nutritional content, so that fish is the best medium bacteria and others to grow. One of the post-harvest processing frequently is smoking. This study aims to measure and obtain the concentration of liquid smoke of tabah bamboo and the proper length drying to get the best quality of skipjack tuna. The method used is a factorial completely randomized design with two factors. The first factor is giving the liquid smoke concentration which consists of 1%, 5%, and 9%. The second factor is the length of fish in the oven on the fish consisting of 120 minutes, 180 minutes, and 240 minutes, at a temperature of 90°C. The best treatment combination was at 9% liquid smoke concentration and 240 minutes of oven time to produce smoked skipjack tuna with the following characteristics: water content 41.88%; protein content 20.98%; total microbes 4.50x104CFU/g; the value of the sensory appearance test is 8.33; fragrance 8.87; 8.60 taste and 8.73 texture.]]>
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