Efficiency Level of Smoking Time and Quality of Cod Fish (Euthynnus Affinis) Smoke Based on The Position of Different Fish Smoking Equipment Racks

Abstract

To improve the quality of smoked fish and streamline fish smoking time, fish smoking devices have been created, including cabinet type and Efhilink type.  However, to further improve the quality of smoked fish products and the efficiency of smoking time, continuous trials are needed so that smoked fish products at least meet the set SNI standards. The purpose of this study is considering that this tool was produced first and some coastal areas use cabinet-type tools. The purpose of this study is to find out the comparison of the application of Efhilink type and simple cabinet type fish smoking equipment to the level of efficiency of smoking time in smoking smoking products and to the quality of smoked cod fish (Euthynnus affinis). Research Methods with an experimental method with treatment consisting of an efhilink fumigator and a simple cabinet fumigator each with 3 shelves. The experimental design used in this study is a Group Random Design. The results showed that different shelf positions had a real effect on the efficiency of the smoking process of cod fish, as well as the total phenol, pH, total acid and TPC contained in smoked cod fish. The treatment that has the best time efficiency is produced by the efhilink type smoking device, especially on the 1st rack, which only takes 56 minutes. In addition, different smoking devices and positions also showed a real influence on the chemical analysis carried out, namely total phenol, total acid, pH, and TPC. As for the organoleptic value, the best treatment was produced from the 2nd shelf efhilink fumigation device, which was with an appearance value of 39, an odor value of 27, a taste value of 29 and a texture value of 41.