THE EFFECT OF ADDING LIQUID SMOKE ON THE FLAVOR OF FRIED BILIH FISH (Mystacoleucus padangensis Blkr)

Abstract

ABSTRACT

The research aimed to analyze the effect of adding liquid smoke on the flavor of fried Bilih fish. The method used was experimental by immersing Bilih fish into theliquid smoke at different concentration and soaking time. The research was composed to Completely Randomized Design (CRD) with one factor. The parameters are including organoleptic (i.e. appearance, odor, flavor, texture) and proximate analysis (i.e.water, ash content, lipid, protein). The result showed that the use of different amount of liquid smoke has an impact onto the flavor of fried Bilih fish. The best treatment was showed by immersing Bilih fish into liquid smoke at the concentration of 2% for 5 minutes. The best product was shown by the colour performance of bright brown, a bit of liquid smoke smell and flavor, and crunchy texture. The content of water was 2,6%, the ash was 15,2%, the lipid was 43,4% and the protein was 21,5%.

Keywords: Bilih fish, flavor, liquid smoke, Mystacoleucus padangensis Blkr