DIFFERENT TIMES OF SMOKED TRADITIONAL TOWARD ORGANOLEPTIC VALUE PRODUCT OF TUNA SE’I (SMOKED FISH) DURING STORAGE AT ROOM TEMPERATUREWelma Pesulima, Yunialdi Hapynes Teffu and Dewi Setiyowati Gadi
Fish product tuna seâi (smoked) as a hot smoked product from tuna fish or Yellowfin fresh or frozen loin. Step processing starts from thawing from the frozen loin, cutting long form like the stick average 15-20 cm long, wide 2.5-3 cm, and thickness as 2.5-3 cm, local name the fish form isâ laloakâ, it is soaked during 30- 45 minutes in brine solvent with ingredient pepper, laid on the rack in the traditional oven cement, product distance high from smoke source is 100 cm. Special privilege from product tuna seâi is appearence, taste, colour and special flavour. The research showed using treatment of different time (2 hours, 3 hours 4 hours, 5 hours and 6 hours) smoked traditional toward organoleptic value with sensory test, during storage 10 days at room temperature, showed different level value of sensoriy or organoleptic test. At the 6 hours smoking time treatment showed as level sensoriy value (favourite from panelis) or organoleptic test was higher than others. Value of sensory test sequent as colour (8.8); flavor / odor (8.6); taste (8.9); and texture (8.7). After product tuna seâi has packaging with vacum plastic (polietilene) combine with alumunium foil (standing pouch), and storaging product during ten days at room temperature, have make decresed of sensoric value and sequent test as colour (6.9); flavor (6.70; taste (6.8) and textur (6.8) that was still on Standard Nasional Indonesia with minimal value was 7 and still on panellist favourite.