EFFECT OF DIFFERENT SOAKING TIME IN COCONUT SHELL LIQUID SMOKE TO THE PROFILE OF LIPIDS CAT FISH (CLARIAS BATRACHUS) SMOKE

Halimah, Sarah Nur and Swastawati, Fronthea and Romadhon, Romadhon (2017) EFFECT OF DIFFERENT SOAKING TIME IN COCONUT SHELL LIQUID SMOKE TO THE PROFILE OF LIPIDS CAT FISH (CLARIAS BATRACHUS) SMOKE. In: Prosiding Seminar Nasional Hasil-Hasil Penelitian Perikanan dan Kelautan ke-VI. Fakultas Perikanan dan Ilmu Kelautan UNDIP, pp. 124-134. ISBN 2339-0883

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Abstract

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 hours

Item Type:Book Section
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:54760
Deposited By:Faik Kurohman
Deposited On:14 Jul 2017 12:40
Last Modified:21 Jul 2017 21:55

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