Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

Hasan, Bustari; Desmelati, Desmelati; Iriani, Dian; Sumarto, Sumarto; Sahyudi, Sahyudi

doi:10.17844/jphpi.v19i2.13455

Jurnal SINTA 1

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 2 (2016) · hlm. 121–131

DOI: 10.17844/jphpi.v19i2.13455
ISSN: 2354-886X, 2303-2111
Terbit: 2016-08-30
Penerbit: Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa: eng

Abstrak

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from freshand frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weightwere taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were groupedinto 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smokedfresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; andafter smoked, the fish samples were determined for smoking yield, proximate composition and sensoryquality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; andthe value decreased as the longer the frozen storage (P 0,05).

Kata kunci

Jaringan kolaborasi para penulis

34 penulis · 132 tautan kepenulisan bersama · 30 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

Riau University
National Research and Innovation Agency
Universitas Maritim Raja Ali Haji
IPB University
Badan Pengkajian dan Penerapan Teknologi
Burapha University
Universitas Airlangga
Organisasi lain
Afiliasi tidak diketahui

Organisasi berbeda
Organisasi sama
Afiliasi tidak diketahui
Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel

Tampilkan sebagai tabel

Rekan penulis	Organisasi	Artikel bersama
Rahman Karnila	Riau University	3
Dewita Dewita	Riau University	3
Santhy Wisuda Sidauruk	Riau University	3
Azwin Apriandi	Universitas Maritim Raja Ali Haji	2
Anggrei Viona Seulalae	IPB University	2
Taufik Hidayat	National Research and Innovation Agency	2
Dewita Dewita	Afiliasi tidak diketahui	2
Desmelati Desmelati	Afiliasi tidak diketahui	2
Santhy Wisuda Sidauruk	Afiliasi tidak diketahui	2
Taufik Hidayat	Badan Pengkajian dan Penerapan Teknologi	2
Bustari Hasan	Riau University	1
Feliatra	Riau University	1
Nittaya Chaiyanate	Burapha University	1
Rozi	Universitas Airlangga	1
Feli Feliatra	Riau University	1
Syahrul Syahrul	Riau University	1
Suardi Lukman	Riau University	1
Suparmi Suparmi	Sultan Agung Islamic University	1
Suparmi Suparmi	Afiliasi tidak diketahui	1
Nur Ira Sari	Riau University	1
Mery Sukmiwati	Riau University	1
Irvan Ibrahim	Riau University	1
Melania Syahda	Afiliasi tidak diketahui	1
Melania Syahda	Riau University	1
Dian Iriani	Afiliasi tidak diketahui	1
Rahman Karnila	Afiliasi tidak diketahui	1
Azwin Apriandi	Afiliasi tidak diketahui	1
Anggrei Viona Seulalae	Afiliasi tidak diketahui	1
F. Feliatra F. Feliatra	Afiliasi tidak diketahui	1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.

Metadata asli (oai_dc)

<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws</dc:title>
	<dc:creator xml:lang="en">Hasan, Bustari</dc:creator>
	<dc:creator xml:lang="en">Desmelati, Desmelati</dc:creator>
	<dc:creator xml:lang="en">Iriani, Dian</dc:creator>
	<dc:creator xml:lang="en">Sumarto, Sumarto</dc:creator>
	<dc:creator xml:lang="en">Sahyudi, Sahyudi</dc:creator>
	<dc:subject xml:lang="en">fresh and frozen fish</dc:subject>
	<dc:subject xml:lang="en">Hemibagrus nemurus</dc:subject>
	<dc:subject xml:lang="en">proximate composition</dc:subject>
	<dc:subject xml:lang="en">sensory quality</dc:subject>
	<dc:subject xml:lang="en">smoking yield</dc:subject>
	<dc:subject xml:lang="en">water holding capacity</dc:subject>
	<dc:description xml:lang="en">The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from freshand frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weightwere taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were groupedinto 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smokedfresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; andafter smoked, the fish samples were determined for smoking yield, proximate composition and sensoryquality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for10, 20 and 30 days (P&amp;gt;0.05), however, water holding capacity was higher for fresh than frozen fish; andthe value decreased as the longer the frozen storage (P&amp;lt;0.05). Smoking yield correlated stronger to waterholding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of theraw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than thatfor fresh fish (P&amp;lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and proteinloss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, exceptfor that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that forfresh fish (P&amp;lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozenfor 10 days and fresh fish (P&amp;gt;0,05).</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2016-08-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/13455</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i2.13455</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 121-131</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 121-131</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/13455/10101</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>