Effect Combination Treatment Different Concentration of Liquid Smoke, Immersion Duration, Packaging and Storage Duration to Organoleptic quality Fillet Tilapia Fish (Oreochromisniloticus)

This study aims to know the organoleptic quality (color, aroma, texture and appearance) fillet of tilapia (Oreochromisniloticus). Smoke is obtained from the combined treatment of smoke liquid smoke concentration, soaking time, types of packaging and different storage time. This research is done experimentally uses completely randomized design (CRD) factorial 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%; B factor consists of soaking time with liquid smoke is composed of three (3) levels ie soaking time 5 minutes, 10 minutes and 15 minutes; C factor consists of the type of packaging consists of three (3) levels ie without packaging (control), polyethylene packaging (PE) and polypropylene packaging (PP) and D factor consists of the storage time (days) consists of 5 (five) levels ie 0 , 3,6,9 and 12 days. The observed parameters are organoleptic test (color, aroma, texture and appearance). The results show the quality of the best smoked fillet of tilapia on the organoleptic test (a) the color is got in treatment combination of soaking 5 minutes at a concentration of liquid smoke to 20% with an average score of 6.81 (like), a combination of liquid smoke concentration of 20% with packaging polyethylene (PE) with an average score of 6.67 (like), a combination of liquid smoke concentration of 20% on storage time of 9 days with an average score of 7:12 (love), a combination of soaking 10 minutes on the packaging of polyethylene (PE) with a score of an average of 6.5 (like), a combination of soaking 10 minutes at a storage time of 9 days with an average score of 6.94 (like). (B) quality of the best tilapia fish fillet smoked from the organoleptic test is got in the combination treatment of soaking time 5 min at a concentration of liquid smoke to 20% with an average score of 6.6 (like). (C) Quality of the best smoked tilapia fillet from organoleptic test textures is found in concentrations of 20% liquid smoke with a long soaking 5 minutes with an average score of 6.99 (like), liquid smoke concentration of 20% on the type of packaging Polyethylene with the mean score average 6.75 (like), liquid smoke concentration of 20% with storage time 6 days with an average of 7:25 (like), soaking time 5 minutes to the type of packaging Polyethylene (PE) with an average score of 6.45 (like). (D) Quality of the bestTilapiaFillet smoked from organoleptic test is found in the combination treatment of liquid smoke concentration of 20% with 10 minutes soaking time on the packaging polyethylene (PP) with an average score of 7:18 (like).