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Fish have a micronutrient as well, which can prevent disease disorders due to micronutrient deficiencies. Fish preservation and processing methods can be employed to stop or slow down spoilage. One method of preserving and processing fish that can be applied is smoking. This study aimed to evaluate the moisture content, total fat, histamine, heavy metals, vitamin A, vitamin D, and microbiology of fresh and smoked barracuda fish using two different smoking methods, namely traditional smoking and liquid smoke. The barracuda fish was processed by two different smoking methods (traditional and liquid smoke). Then, the fresh and smoked barracuda fish were analysed the moisture content, total fat, histamine, heavy metals, vitamin A, vitamin D, and microbiology. Data was analysed using ANOVA at significance level (p < 0.05) followed by Duncan���s test models using SPSS v.16. . Based on the results of variance analysis, it was found that the traditional and liquid smoke methods had a significant effect (p |
