Karateristik Mutu Se’i Tuna yang Diproses Menggunakan Metode Liquid Smoking, Smoking Cabinet dan Tungku Tradisional

  • Aloysius Leki Politeknik Negeri Kupang
  • Mamiek Mardyaningsih Politeknik Negeri Kupang

Abstract

This study aims to determine the quality of se’i Tuna processed using liquid smoking, smoking
cabinet and traditional furnace. Such processes are expected to be an eco-friendly alternative, does not
cause harm to carcinogens but otherwise produce fish of good quality. Raw material in this study is tuna
fish which became priority commodity in East Nusa Tenggara. While raw materials for liquid smoking
comes from kusambiand fumigation comes from wood leaf kesambi. The tuna fish were smoked using
liquid smoking (LS), smoking cabinet (SC) and traditional furnace (TTr), then analyzed quality of smoked
fish including organoleptic and proximate analysis (protein, water and ash content), pH, Policyclic
Aromatic Hydrocarbon (PAHs), carbonyl compounds covered phenol and formaldehyde. The method uses
3x3 factorial pattern covering different smoked method with three replications. The results showed that
different methods gave very significant differences (p <0.01) to proximate values (protein, fat water and
ash levels). The content of phenol, formaldehyde and higher acid compounds was using traditional stove
methods. As conclusion, that these three fumigation methods could be applied to processing of smoked
fish (se'i fish), even though there is a specific characteristicto the product such as appearance, smell,
taste, texture and taste.

Published
2017-11-23
How to Cite
LEKI, Aloysius; MARDYANINGSIH, Mamiek. Karateristik Mutu Se’i Tuna yang Diproses Menggunakan Metode Liquid Smoking, Smoking Cabinet dan Tungku Tradisional. Prosiding Sentrinov (Seminar Nasional Terapan Riset Inovatif), [S.l.], v. 3, n. 1, p. TM138-TM149, nov. 2017. ISSN 2477-2097. Available at: <http://proceeding.sentrinov.org/index.php/sentrinov/article/view/281>. Date accessed: 16 june 2021.