Catfish is a freshwater fish that contain fat quite high due to the feed. Catfish fat can affect
oxidation, end product quality smoked of fish. The addition of liquid smoke in the smoking
process was able to maintain the fatty acids, especially unsaturated fatty acids. The
compounds in the liquid smoke serves to inhibit and prevent the oxidation of fat. Phenol
content in liquid smoke works by stabilizing free radicals, thus preventing damage to fat.
The material used in this study are catfish, coconut shell liquid smoke, salt, and water. The
experimental design used is Complete Random Design (RAL), which consists of one
treatment (long immersion in liquid smoke) 0 hours, 1 hour, 2 hours, and 3 hours with
repeat 3 times. Parameter testing include test fat levels, fatty acids profile, cholesterol,
phenol content, water content, and hedonic. The results showed that long immersion in
different liquid smoke significant effect on levels of fat, cholesterol, phenol levels, and
fatty acids profile. The value of the fat content of each treatment 0 hour, 1 hour, 2 hours,
and 3 hours were 5.39 ± 0.11%; 6.76 ± 0.08%; 9.32 ± 0.37%; 11.43 ± 0.11%. Values
saturated fatty acid profile of 29.27%, 37.61%, 38, 90%, and 39.20%. Unsaturated fatty
acids of 38.16%, 42.53%, 52.10%, and 54.13%. Cholesterol values of 13,5±0,26mg/100;
10,35±0,13mg/100; 8,12±0,10mg/100; 5,15±0,93mg/100. Water content of 62.09 ± 0.90%;
56.44 ± 2.28%; 52.40 ± 0.57%; 51.99 ± 1.08%. Value phenol content of 2,18±0,05mg/l;
3,39±0,14mg/l; 5,33±0,37mg/l; 6,47±0,32mg/l. Fish treatment is most effective for
maintaining the quality of fatty acids in general are soaking time 2 hour
