ANALYSIS OF THE QUALITY OF SMOKED WHITELIPPED EEL CATFISH IN MINA MULYA FISH PROCESSING GROUP, PASIR SAKTI, EASTERN DISTRIC OF LAMPUNG

Abstract

The aimof this researchwas to find out the quality of smoked whitelipped eel catfish in difference smoking time
at MinaMulya Fish Processing Group, Pulosari Village, Pasir Sakti, Eastern Distric of Lampung. The reaserch
was conducted infour levels smoking time,which are 1, 2, 3 and 4 hours. The analysis on smokedwhitelipped eel
catfish applied kind of proximate analysis (fat level, protein level,ash level and moisture level), microbiology
analysis (Total Plate Count (TPC), Escherechia coli bacteria, Salmonella sp. bacteria and Staphylococcus aureus
bacteria) and organoleptic analysis (appearance, odour, flavour and texture). The results of this research show
that the smoking time levels affect the quality of whitelipped eel catfish. The proximate analysis result show
differences among the treatments especially on the proximate analysis. Organoleptic analysis shows that on
appearance parameter, only whitelipped eel catfish that are smoked for 3 hours fulfill theminimumvalue (7,0).
Whereas organoleptic values for odour, flavour and texture parameter showthat onlywhitelipped eel catfish that
are smoked for 1 hour that does not fulfill theminimum value. Microbiology analysis shows that the content of
TPC and Escherechia coli bacteria smoked fish get under the maximum value of tolerance arrenged on SNI in
each treatment. The content of Salmonella sp. and Staphyococcus aureus bacteria are negative on the whole
treatments.