Informasi Detil Paper |
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| Judul: | Quality Characteristics of Redtail Scad (Decapterus Kurroides) Smoke Pressure Using Different Liquid Smoke And Mechanical Mixing |
| Penulis: | Joice P. M. Kolanus & Sugeng Hadinoto || email: info@mx.unpatti.ac.id |
| Jurnal: | Prosiding FMIPA 2016 Vol. 1 no. 1 - hal. 37-48 Tahun 2016 [ Prosiding ] |
| Keywords: | Redtail scad (Decapterus kurroides), liquid smoke, pressure. |
| Abstract: | Redtail scad (Decapterus kurroides) by the people of Maluku known as fish "red momar" is a fish that is less favored people of Moluccas because they have less meat, many barbed and perishable foods. Though the price is very affordable, continuity is always available and as a source of protein and fat. Judging from the physical properties as well as the barriers are so diversified that works best on these fish is to process them with liquid smoke presto techniques that fumigation of products using liquid smoke, and through a process of heating and pressure to produce smoked fish products are durable, safe and spiny soft. This study aimed to determine the effect of the type of liquid smoke and different mixing techniques on the quality and nutritional value of the final product. The best products on the addition of liquid smoke from the bark of sago 4% and 5% with the immersion technique. Nutritional Values obtained are: protein 25.75% and 26.95%; Amino acids 21.37% and 26.17%; fat 3.02% and 4.4%; Omega-3 (EPA 4.37% and 5.08%; DHA 12.18% and 11.25%; ARA 2% and 1.79%); the water content of 60.77% and 57.08% is relatively high so that the preserved foods only 10 days; salt content of 1.18%–2.14%. Product is safe for consumption because it was not found policyclic aromatic hydrocarbons (PAH) compounds and meet the quality standards of smoked fish according to SNI 01-2725-2013. |
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