Detail The Effect of Smoking Process Time and the Distance on the Quality of Smoked Catfish Products Characterized by Organoleptic Test SNI 2725.1.2009 (Article of Proceeding of the 1st International Conference on Standardization and Metrology (ICONSTAM) Vol. 2664 Iss. 1 November 2022) Bibliografi Author: Prasetya, Wibawa ; Chendra, Alfian Rivaldi ; Yanto Bahasa: (EN )     Penerbit: AIP Publishing     Tahun Terbit: 2022     Jenis: Article - diterbitkan dalam Proceeding Internasional Fulltext: The effect of Smoking (1).pdf (2.1MB; 2 download) Abstract This study aimed to investigate the effect of smoking process time and the distance of catfish to the heat source during smoking on the consumer preference of catfish quality. A 2x3 factorial experiment was conducted to obtain the results. For smoking process time, two levels were used i.e., 6 hours and 8 hours. Meanwhile, three levels of the distance of catfish to the heat source during smoking were tested for 50 cm, 70 cm, and 90 cm. The consumer preference for the quality of smoked catfish was obtained by using the organoleptic test for several 30 participants. The organoleptic test referred to the SNI 2725.1:2009 as issued by the National Standardization Agency of Indonesia. The results showed that the combination of 8 hours of smoking process time and 70 cm distance between catfish and heat source gave the best results for the delicacy of the smoked catfish. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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