Kualitas Fisikokimia dan Nutrisi Ikan Lele (Clarias gariepinus) Asap dengan Asap Cair Tempurung Kelapa Selama Penyimpanan Beku

This research was aims to determine the effect of coconut shell liquid smoke application on smoking process physicochemical quality smoked catfish stored at freezing temperature for 14 days. The test parameters used were proximate analysis (protein, fat, and water content), salt-soluble protein, pH, texture (adhesion, springness, cohesiveness, hardness). Analysis data in this experiment using a completely randomized design with different storage time treatments (0 days; 7 days) temperatures. results variance showed that gave significant difference (P <0.05) including proximate, texture. During storage, there decrease value salt soluble protein catfish, while pH increased. Meanwhile, texture, adhesion, springiness, cohesiveness values decreased along decreasing hardness an increase during resulting harder fish meat due denaturation.Keywords: Coconut smoke, Frozen Physicochemical quality, Smoked nutritional