EFFECT OF USING THE LEMONGRASS (Cimbopogon citratus) TO SMOKED EEL (Monopterus albus) PROCESSING QUALITY

Abstract

ABSTRACTThis study was aimed to determine the effect of using the lemongrass on organoleptic quality of smoked eel. 4 kg of fresh eel and lemongrass obtained from one of market in Pekanbaru processed into smoked eel. The treatment of this study was using the different concentration of lemongrass (0%, 10%, 20% and 30%) from fresh eel to determine the quality of smoked eel. The result showed that the lemongrass with concentration 30% was the best treatment and most favorable by consumer with appearance 7.41, texture 7.79, odor 7.32, flavor 7.07, moisture content 14.04%, ash content 22.30%, protein content 49.75% and fat content 2.75%.Keywords: Smoked eel, Lemongrass, Processing