| dc.description.abstract | Cold-smoking is a method of low temperature (~30-60 °C) smoking with slow duration of drying process. The objective of this research is to develop an instrument of cold-smoking fish products, which resulted through the temperature and smoke concentration control system. The trials were held for 2 days and 5 days by monitoring the temperature and smoke concentration of the fish (the fish used in this research was tuna). The analyses, which used to determine the result of fish products, were organoleptic (taste, smell, appearance, texture, and fungi) and water content. The results showed that the temperatures range from 33.25- 37.44 °C with standard deviations of 2.81–3.67 °C. Therefore, temperature and concentration of smoke can be well controlled. Also, the recording of sensor data is stored into the MMC card. Meanwhile, the average of smoke concentrations obtained were 3.61–4.14 V with standard deviations of 0.35-0.79 V. Water content inside the 2 days cold-smoked fish was 53.77% and 33.47% for the 5 days cold-smoked fish. The new design and construction instrument of cold-smoking fish is better than the previous are by Fansuri. Cold smoke system developed is able to make smoked fish products within 2 days, with the same results as smoke fish products that take place in 5 days. | en |
