| dc.description.abstract | The purpose of this research is to study the influence conceniration of liquid smoke that produced by International Flavor and Fragrances (IFF) company and soaking time to quality fillet of smoked cakalang which stored at room temperature. The outline that used in this research before fillet of smoked cakalang stored is Anova Single Factor (RAL) faktorial pattern with two times repetition. Factors in this outline consist of, (a] concentration of liquid smoke which used with 4 rank, that is : a1 = 0,s % ; a2 = 1.0 % ; a3 = 1.5 % ; a4 = 2.0 % and (b) soaking time into liquid smoke with 3 rank, that is bi = 5 minutes ; b2 = 10 minutes ; b3 = 15 minutes. From helve treatment combinations that tested to- fillet of smoked cakalang, discovered that soaking treatment with liquid smoke concentration of 2.0 % soaking time of 15 minutes is the best treatment to be stored. This thing based from fat proportion value that approaching fresh cakalang, having highest phenol proportion value 0.96% and having best test taste rates. For 9 days storing at room temperature, st I ~okedc akalang fish fillet with soaking treatment liquid smoke concentration of 2.0 % and soaking time 15 minutes giving better result than fillet of cakalang fufu fish to slow down the growth of bacteri and fungus, slow down the shaped of nitrogen base (TVBN) and malonaldehid [TBA], and quality organoleptic test a: day 1 st, 2nd. 5th. and day 9th. | id |
