Application of Liquid Smoke on Milkfish (Chanos chanos) and Catfish (Clarias batrachus) as an Effort to Improve the Smoked Products Quality

https://doi.org/10.22146/jpkm.73795

Fronthea Swastawati(1*), Slamet Suharto(2), Muflihatul Muniroh(3), Bambang Cahyono(4), Defita Faridlotus Shalihah(5), Aninditya Artina Setiaputri(6)

(1) Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, University of Diponegoro, Semarang, Indonesia
(2) Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, University of Diponegoro, Semarang, Indonesia
(3) Department of Physiology, Faculty of Medicine, University of Diponegoro, Semarang, Indonesia
(4) Department of Chemistry, Research Center for Liquid Smoke, University of Diponegoro, Semarang, Indonesia
(5) Department of Chemistry, Research Center for Liquid Smoke, University of Diponegoro, Semarang, Indonesia
(6) Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor, Indonesia
(*) Corresponding Author

Abstract


Fish smoking in Indonesia is still used traditionally, and generally used hot smoking method. The products produced by traditional fish smoking do not meet the quality of products in accordance with Indonesian national standards (SNI). Liquid smoke can be applied to improve the quality of smoked fish products. The aimed of this activity was to the downstream the application of liquid smoke, which was invented through a research, to improve the quality and productivity of milkfish and catfish in UKM Dapoer Sehat dan Dapoer Helena, Semarang. The materials used in this research were milkfish and catfish. Both fish were processed into smoked fish using 5% liquid smoke, and these products were then analysed to discover their water activity, proximate composition, and total bacteria (TPC). The moisture contents of milkfish and catfish were 57.20 % and 59.53% respectively. The total number of bacteria (TPC) in both smoked fish had met the Indonesian smoked fish standard (SNI), which was a maximum 1 x 105 colonies/g. The smoked milkfish and catfish that were processed using liquid smoke with a concentration 5% had met the Indonesian smoked fish standard (SNI 2725:2013). The application of liquid smoke to smoked fish products can improve product quality, and the products are is safe for consumption.


Keywords


Smoked fish; Liquid smoke; Water activity; Total microbes; Product quality

Full Text:

PDF


References

Ariestya, D.I., Swastawati, F., & Susanto, E. (2016). Antimicrobial activity of microencapsulation liquid moke on tilapia [Oreochromis niloticus (Linnaeus, 1758)] meat for preservatives in cold storage (± 5°C). Aquatic Procedia, 7, 19-27.

Badan Standardisasi Nasional [BSN]. (1992). Cara uji makanan dan minuman (SNI 01-2891-1992). Badan Standardisasi Nasional, Jakarta.

Badan Standardisasi Nasional [BSN]. (2013). Spesifikasi ikan asap (SNI 2725: 2013). Badan Standardisasi Nasional, Jakarta.

Badan Standardisasi Nasional [BSN]. (2015). Cara uji mikrobiologi – Bagian 3: Penentuan angka lempeng total (ALT) pada produk perikanan. Badan Standardisasi Nasional, Jakarta.

Berhimpon, S., Montalalu, R.I., Dien, H.A., Mentang, F., & Meko, A.U.I. (2018). Concentration and application methods of liquid smoke for exotic smoked skipjack (Katsuwonus pelamis L.). International Food Research Journal, 25(2), 1864- 1869.

Ijabadeniyi, O.A., & Pillay, Y. (2017). Microbial safety of low water quality activity foods: Study of simulated and Durban household samples. Journal of Food Quality, 1-7.

Khamidah, S., Swastawati, F., & Romadhon. (2019). Efek perbedaan lama perendaman asap cair kulit durian terhadap kualitas ikan manyung (Arius thalassinus) asap. Jurnal Ilmu dan Teknologi Perikanan, 1(1), 21-29.

Lingbeck, J.M., Cordero, P., Bryan, P., & Johnson, M.G. (2014). Functionality of liquid smoke as an alnatural antimicrobial in food preservation. Meat Science, 97(2), 197-206.

Manurung, H.J., Swastawati, F., & Wijayanti, I. (2017). Pengaruh penambahan asap cair terhadap tingkat oksidasi ikan kembung (Rastelliger sp.) asin dengan metode pengeringan yang berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 6(1), 30-37..

Najih, M.A., Swastawati, F., & Agustini, T.W. (2014). Pengaruh perbedaan jenis dan lama perendaman asap cair terhadap karakteristik arabushi ikan tongkol (Euthynnus affinis). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 25-30.

Nanlohy, E.E. (2014). Analisa total bakteri pada ikan tuna asap yang direndam dengan asap cair “waa sagu” selama penyimpanan pada suhu kamar. Majalah Biam, 10(2), 90-95.

Saenab, A., Laconi, E.B., Retnani, Y., & Mas’ud, M.S. (2010). Evaluasi kualitas pellet ransum komplit yang mengandung samping udang. JITV, 15(1), 31- 39.

Sudarmadji, S. (2003). Analisa bahan makanan dan pertanian. Liberty, Yogyakarta.

Swastawati, F., Susanto, E., Cahyono, B., & Trilaksono, W.A. (2012). Sensory evaluation and chemical characteristic of smoked stingray (Dasyatis bleekery) processed by using two different liquid smoke. International Journal of Bioscience, Biochemistry, and Bioinformatics, 2(3), 212-216.

Swastawati, F., Surti, T., Agustini, T.W., & Riyadi, P.H. (2013). Karakteristik kualitas ikan asap yang diproses menggunakan metode dan jenis ikan berbeda. Jurnal Aplikasi Teknologi Pangan, 2(3), 126-132.

Swastawati, F., Boesono, H., & Wijayanto, D. (2014). Antimicrobial activity of corncob liquid smoke and its application to smoked milkfish (Chanos chanos Forsk) using electric and mechanical oven. International Proceeding of International Conference on Food Security and Nutrition IPCBEE, 67, 109-113.

Swastawati, F., Cahyono, B., & Wijayanti, I. (2017). Perubahan karakteristik kualitas ikan tongkol (Euthynnus affinis) dengan metode pengasapan tradisional dan penerapan asap cair. Jurnal Info, 19(2), 54-64.

Swastawati, F., & Sumardianto. (2004). Pengaruh lama waktu pengasapan terhadap komposisi DHA (Docosahexaenoic Acids) ikan bandeng. [Laporan Kegiatan], 46 hlm. Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro, Semarang.



DOI: https://doi.org/10.22146/jpkm.73795

Article Metrics

Abstract views : 1866 | views : 1700

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2022 Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement)

ISSN (print) 2460-9447, ISSN (online) 2541-5883