Comparison of the Quality of Smoked Tuna (Euthynus Sp.) Using Efhilink and Traditional Tools With Corn Cob Smoked Fuel

Authors

DOI:

https://doi.org/10.52046/agrikan.v15i2.1254

Keywords:

Chemistry quality, Corn Cob, Efhilink, Microbiology quality,, Organoleptik Quality, Smoked fish

Abstract

Fish can be processed into various products, such as smoked fish. This product is unique, much in demand, and can extend the shelf life of fish. Traditionally processed smoked fish often does not meet the quality standards of smoked fish quality. Therefore, the efhilink fumigation device was developed. This study was conducted to compare the smoked tuna using traditional smoking and efhilink using corn cob smoked as fuel. This study obtained data that smoked tuna with efhilink has better quality than smoked tuna with traditional processing based on organoleptic quality parameters, carbon residue content, water content, and microbiological quality based on ALT values.

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Published

11-10-2022

How to Cite

Comparison of the Quality of Smoked Tuna (Euthynus Sp.) Using Efhilink and Traditional Tools With Corn Cob Smoked Fuel. (2022). Agrikan Jurnal Agribisnis Perikanan, 15(2), 483-489. https://doi.org/10.52046/agrikan.v15i2.1254