Effect of Combination Treatment of Concentration Liquid Smoke, Immertion Duration, Packaging and old Type Storage different Levels of Protein Nila Fish Fillet (Oreochromis niloticus)

This study aims to determine the protein content of fillet of tilapia (Oreochromis niloticus) given preservation with liquid smoke derived from a combination of liquid smoke treatment concentration, soaking time, types of packaging and storage time are different. This study was conducted experimentally using factorial experiment with a completely randomized design patterns (RAL) 5 x 3 x 3 x 5 with 3 replicates in order to obtain 675 experimental units. A factor consists of the concentration of liquid smoke consisting of Control (smokeless liquid / 0%), 5% and 10%, 15% and 20%; factor B consists of soaking time with liquid smoke is composed of three (3) levels ie soaking time 5 minutes, 10 minutes and 15 minutes; factor C consists of the type of packaging consists of three (3) levels ie without packaging (control), packaging polyethylene (PE) and packaging of polypropylene (PP) and factor D consists of the storage time (days) consists of 5 (five) levels ie 0,3,6,9 and 12 days. The parameters measured were the levels of protein. Results of research on the analysis of variance showed no real interaction on a combination of four treatments of soaking, the difference in concentration, types of packaging and storage time are different. The combination of soaking 5 minutes, 5% concentration of liquid smoke with two types of packaging (polyethylene, polypropylene and without packaging) on the day of the storage 0 tilapia fillet smoked showed the highest protein content of 79 percent.