Quality Characteristics of Smoked Barracuda Fish (Sphyraena jello) Processed with Different Concentrations of Corncob Liquid Smoke

Smoking with liquid smoke is one of the alternative processing methods lower temperatures and expected to reduce protein amino acid damage. This study aimed determine effect different concentrations corncob on quality both chemical sensory smoked barracuda fish. The method used was smoking fish four smoke, namely 0%, 2.5%, 5%, 7.5% at a temperature 40-50°C (1 hour), 50-60°C 70-80°C (2 hours). main parameter observed profile, supporting parameters were protein, water, phenol content, organoleptic. results show that acids in increased increasing concentration smoke. highest generated by an essential value lysine 22,035.56 mg/kg. Meanwhile, non-essential glutamic 36,868.31 immediate overall gave best water content 48.11 ± 1.94%, 25.43 0.05%, 0.188 0.00%, organoleptic confidence interval 8.367<μ<88.666.