Sensory and Quality Assessment of Smoked Skipjack Tuna (Katsuwonus Pelamis) using Tamarind Leaves (Tamarindus indica) and Pandan Leaves (Pandanus amaryllifolius)

The present study evaluated the sensory, organoleptic of smoked Skipjack Tuna (Katsuwonus Pelamis) using the Tamarind (Tamarindus indica) and Pandan (Pandanus amaryllifolius) leaves extracts.  The Effect of these herb extracts and the right concentration of salt was determined on the quality of smoked products in terms of color, aroma, taste, texture, and general acceptability. There were 30 Panelists who evaluated the product using the 9 hedonic scales ranging from 1 = Dislike extremely and 9 = Like extremely.  Results suggested that the used tamarind (Tamarindus indica) and Pandan (Pandanus amaryllifolius) leaves were accepted from the panelists regardless of the salt concentration applied in soaking the fish with the tamarind (Tamarindus indica) and Pandan (Pandanus amaryllifolius) extracts.  It was revealed that with the use of Pandan (Pandanus amaryllifolius) extracts that the odor is 7.74 or like very much as rated by the panelist.  The Mean scores also show that the flavor of using tamarind (Tamarindus indica) and Pandan (Pandanus amaryllifolius) leaves extracts was rated very much with the ratings 7.99 and 7.67 respectively. Therefore, the tamarind (Tamarindus indica) and panda extract is a good flavor enhancers in smoking fish. Further studies on keeping quality and chemical content of the products are recommended.