EFFECT OF LIQUID SMOKE CONCENTRATION AND IMMERSION DURATION ON PROXIMATE AND SENSORY CHARACTERISTICS OF SMOKED CATFISH (Clarias sp.)

Abstract

Smoked catfish is a widely consumed fish product; however, conventional smoking using direct combustion of wood or coconut shells is associated with prolonged processing, inconsistent product quality, and the potential formation of carcinogenic compounds. Liquid smoke offers a practical alternative that can provide more uniform flavor while reducing the formation of polycyclic aromatic hydrocarbons (PAHs). This study evaluated the effects of liquid smoke concentration and soaking duration on the proximate composition and sensory acceptance of smoked catfish and assessed product compliance with the Indonesian National Standard (SNI) 2725:2013. The experiment was conducted at the Laboratory of the Freshwater Aquaculture Study Program, Rejang Lebong State Community Academy, using a factorial Completely Randomized Design with two factors: liquid smoke concentration and soaking duration. Each treatment was replicated twice, with commercially smoked catfish serving as the control. Sensory evaluation was performed by 20 semi-trained panelists based on appearance, odor, taste, and texture. Data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. The results indicated that the treatments significantly affected appearance, odor, and taste. The combination of 5% liquid smoke and 10-minute soaking produced the highest sensory scores across all parameters and the highest protein content. All samples met the SNI moisture requirement, whereas three samples treated with 10% liquid smoke exceeded the 20% fat limit. Thus, 5% liquid smoke with 10-minute soaking is recommended as the optimal treatment.