Abstract
Physical, chemical and organoleptic characteristics of smoked skipjack tuna (Katsuwonus pelamis) produced in Kendari-South East Sulawesi had been studied. Samples were collected from four producers where direct smoking method was used. Three of the smoked fish producers used coconut shell (Cocos nucifera) as smoke resource, while one producer used a combination of coconut shell (C. nucifera) and “bakau”-mangrove wood (Rhizophora sp.) for smoke resource. It was found that colour (L*, a*, b* values), texture, water activity , protein, fat and ash contents were not significantly different (P > 0.05) between samples, however only moisture contents were significantly different (P < 0.05). The sensory evaluation score showed no significant difference (P > 0.05) between organoleptic properties and it can be concluded that smoked skipjack tuna from Kendari were accepted by the panelists. Key words: Skipjack tuna, smoking process, quality traits
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