Study of Phenol Content and Total Acid Product of Se’i Tuna Using Gradual Smoking Method with Resting Interval

Abstract

Processed products from tuna which are products from smoked tuna fish using gradually smoking methods resulted from the combustion of kesambi wood and resting interval. The purpose of this study was to analyze the phenol content and the total acid product of tuna produced using a gradual smoking method with resting interval. The research method used is experimental method and the design using a randomized block design with the treatment being tested is smoking without resting interval and smoking with an interval of 10 minutes and 20-minutes interval periods. The variables measured were phenol and total acid levels. The results showed that the average value of phenol levels ranged from 563.82-967.93 mg / g per samples and total acids ranged from 216.84 to 224.57 ml /g.