Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale
Lizardfish has a high economic value and delicious taste. Lizardfish can be processed into smoked fish. This study aimed to compare the changes in the quality of fresh lizardfish and dried-smoked lizardfish, and to examine protein damage in fresh lizardfish and dried-smoked lizardfish products based...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01016.pdf |
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| author | Swastawati Fronthea Wijayanti Ima Dwi Anggo Apri Suharto Slamet Fahim Hafizha Shultan Chasanah Ekowati Sediadi Bandol Utomo Bagus Krido Wahono Satryo |
| author_facet | Swastawati Fronthea Wijayanti Ima Dwi Anggo Apri Suharto Slamet Fahim Hafizha Shultan Chasanah Ekowati Sediadi Bandol Utomo Bagus Krido Wahono Satryo |
| author_sort | Swastawati Fronthea |
| collection | DOAJ |
| description | Lizardfish has a high economic value and delicious taste. Lizardfish can be processed into smoked fish. This study aimed to compare the changes in the quality of fresh lizardfish and dried-smoked lizardfish, and to examine protein damage in fresh lizardfish and dried-smoked lizardfish products based on protein functional groups. The study was analyzed using organoleptic quality testing, sensory testing, FTIR, texture (hardness), color, water content, ash content, protein, amino acid profile, and TPC testing. The ash content in fresh lizardfish ranged from 0.94-0.95%, whereas in dried-smoked lizardfish, it increased from 4.25-4.30%. The moisture of smoked lizardfish was 15.67%. The color test results for dried-smoked lizardfish showed a dark color because the L value was close to 0. The a* value of fish meat was higher (12.67). The b* value of the fish meat was higher (41.70). The results of measuring the hardness level of dried smoked lizardfish showed a higher hardness value of 8313 g. The protein content in fresh lizardfish was 18.01-18.21%, increasing sharply from 76.78-76.87% in dried-smoked lizardfish. The application of liquid smoke to dried-smoked lizardfish can improve the product quality. |
| format | Article |
| id | doaj-art-461c3320d508439296d4bd1696ac991a |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-461c3320d508439296d4bd1696ac991a2025-01-16T11:19:24ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011470101610.1051/bioconf/202414701016bioconf_eafta2024_01016Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export ScaleSwastawati Fronthea0Wijayanti Ima1Dwi Anggo Apri2Suharto Slamet3Fahim Hafizha Shultan4Chasanah Ekowati5Sediadi Bandol Utomo Bagus6Krido Wahono Satryo7Department of Fisheries Product Technology, Universitas DiponegoroDepartment of Fisheries Product Technology, Universitas DiponegoroDepartment of Fisheries Product Technology, Universitas DiponegoroDepartment of Fisheries Product Technology, Universitas DiponegoroDepartment of Fisheries Product Technology, Universitas DiponegoroMarine and Land Bioindustry Research Center, National Research and Innovation AgencyMarine and Land Bioindustry Research Center, National Research and Innovation AgencyMarine and Land Bioindustry Research Center, National Research and Innovation AgencyLizardfish has a high economic value and delicious taste. Lizardfish can be processed into smoked fish. This study aimed to compare the changes in the quality of fresh lizardfish and dried-smoked lizardfish, and to examine protein damage in fresh lizardfish and dried-smoked lizardfish products based on protein functional groups. The study was analyzed using organoleptic quality testing, sensory testing, FTIR, texture (hardness), color, water content, ash content, protein, amino acid profile, and TPC testing. The ash content in fresh lizardfish ranged from 0.94-0.95%, whereas in dried-smoked lizardfish, it increased from 4.25-4.30%. The moisture of smoked lizardfish was 15.67%. The color test results for dried-smoked lizardfish showed a dark color because the L value was close to 0. The a* value of fish meat was higher (12.67). The b* value of the fish meat was higher (41.70). The results of measuring the hardness level of dried smoked lizardfish showed a higher hardness value of 8313 g. The protein content in fresh lizardfish was 18.01-18.21%, increasing sharply from 76.78-76.87% in dried-smoked lizardfish. The application of liquid smoke to dried-smoked lizardfish can improve the product quality.https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01016.pdf |
| spellingShingle | Swastawati Fronthea Wijayanti Ima Dwi Anggo Apri Suharto Slamet Fahim Hafizha Shultan Chasanah Ekowati Sediadi Bandol Utomo Bagus Krido Wahono Satryo Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale BIO Web of Conferences |
| title | Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale |
| title_full | Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale |
| title_fullStr | Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale |
| title_full_unstemmed | Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale |
| title_short | Dried-Smoked Lizardfish (Saurida tumbil) as An Improvement in Product Quality on An Export Scale |
| title_sort | dried smoked lizardfish saurida tumbil as an improvement in product quality on an export scale |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01016.pdf |
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