Characteristics of Julung Julung Smoked Fillets (Hemiramphus sp.) using Liquid Smoke from Corn Cobs Waste
نویسندگان
1 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
2 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
3 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
4 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
5 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
6 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
7 Aquatic Product Processing and Storage, Department of Fisheries and Marine Technology, Politeknik Negeri Nusa Utara, Tahuna, Sangihe Islands, North Sulawesi, Indonesia
8 Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, Indonesia
doi
10.22101/JRIFST.2025.460866.1571چکیده
This study aimed to obtain the best smoking method for julung julung fillets (Hemiramphus sp.) using liquid smoke from corn cob waste. This study used three different fillet treatment methods (dried and steamed) before liquid smoke application. This study also compared fish smoking between using liquid smoke with conventional methods (using shell, coconut wood, and corn cob). The parameters to determine the quality of smoked fish were Total Volatile Bases (TVB), moisture, water activity, pH, phenol levels, polycyclic aromatic hydrocarbon (PAH), and sensory assessment. The results showed that the TVB of smoked julung julung fillets ranged from 19.83-32.27 mg N/100g. The moisture ranged from 14.10-30.57%. Water activity ranged from 0.46-0.82. pH ranged from 4.60-5.81. Phenol levels ranged from 4.42-16.11 mg/g. PAH levels are still below the standard required in the Indonesian National Standard. Panelists rated neutral to really like the appearance, aroma, taste, and texture of smoked fish. From these research, it can be concluded that treatment B is the best treatment, namely fresh fillets are first heated for 4 h at 60-80 oC and then dipped in liquid smoke for 20 min. After that, the fillets were reheated for 4 h at 90 oC.
