Performance Test Smoked Tool Fish Which Effective, Hygienic, and Eco-Friendly

Abstract

Objective: This research determines the results of the Smoked tool fish which effective, hygienic, and eco-friendly performance test carried out by organoleptic observation of the level of liking (favorite test). Method: This research uses an experimental method by making and testing a smoking device. The data obtained was analyzed descriptively. This research was divided into two stages of activities, namely: making smoking equipment and testing the performance of the equipment. Results and Discussion: Test results show that the temperature and humidity in the smoking room tend to differ between each shelf, forming almost the same pattern. The closed design of the tool causes the production and distribution of smoke to be more even. The remaining fuel produced during 3 hours of combustion reaches 50% and can still be used for another 5-6 hours. The water content of smoked fish (Tongko Fish) according to SNI is 60%. The average organoleptic test is above 3 (like) and the volume of liquid smoke is 50 ml during the 3 hour smoking process. Research Implications: The research results show that the Smoked tool fish which effective, hygienic, and eco-friendly can increase the production of smoked fish and reduce environmental pollution from the smoke produced. This shows that smoked fish products using Smoked tool fish which effective, hygienic, and eco-friendly have water content according to the standards determined by SNI. Originality/Value: This research contributes to the understanding of the "Smoked tool fish which effective, hygienic, and eco-friendly", which is an innovative technology that has better smoking performance compared to traditional fish smoking tools used in Tuban Regency.