Study of product quality in the transportation of smoked anchovy in Buton Regency Southeast Sulawesi

Abstract

Abstract Smoked anchovy is a product that is very popular with consumers for several reasons, among others: high nutritional value and vitamin, long shelf-life compared to other durable fish products durable, unique taste, source of calcium that is not easily soluble in water, and so consuming it can prevent bone loss. Smoked fish processing in Buton is still of a traditional method, which may result in lack of attention to fish quality. There are four stages of transporting smoked anchovy products, namely: 1) from the sea to the processing sites, 2) during processing, 3) from the processing sites to the market, 4) from the market to the consumers. The effect of transportation on the quality of smoked anchovies depends much on transportation, smoking temperature, containers and treatment before, and after processing.