Melola Discovery

← Melola Discovery

Jurnal SINTA 1

Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 1 (2019) · hlm. 24–32

DOI
10.17844/jphpi.v22i1.25871
ISSN
2354-886X, 2303-2111
Terbit
2019-04-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Cuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively)

Kata kunci

Jaringan kolaborasi para penulis

37 penulis · 79 tautan kepenulisan bersama

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

  • Universitas Halu Oleo
  • Cenderawasih University
  • Universitas Islam Negeri Imam Bonjol Padang
  • 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 penulisOrganisasiArtikel bersama
Wulandari WulandariAfiliasi tidak diketahui3
Fitra MuliajayaAfiliasi tidak diketahui2
Filli PratamaAfiliasi tidak diketahui2
HerpndiAfiliasi tidak diketahui2
Budi HarjantoAfiliasi tidak diketahui2
Cynthia Aprita SariAfiliasi tidak diketahui2
Muhammad AminUniversitas Halu Oleo1
AGUSTINA -Afiliasi tidak diketahui1
Agusti EfiAfiliasi tidak diketahui1
DaryustiAfiliasi tidak diketahui1
Tabah Aris NurjamanAfiliasi tidak diketahui1
Suharno SuharnoCenderawasih University1
Sarjoko SarjokoAfiliasi tidak diketahui1
Budi Tri CahyonoAfiliasi tidak diketahui1
Meirison MeirisonUniversitas Islam Negeri Imam Bonjol Padang1
Desmadi SaharuddinAfiliasi tidak diketahui1
Rosdialena RosdialenaAfiliasi tidak diketahui1
NurbaitiAfiliasi tidak diketahui1
Isnaini HarahapAfiliasi tidak diketahui1
Danar Susilo WijayantoAfiliasi tidak diketahui1
Devan Hidayat PratamaAfiliasi tidak diketahui1
Mohamad Lukmanul HakimAfiliasi tidak diketahui1
Slamet JatmikoAfiliasi tidak diketahui1
Arif Bagus PanuntunAfiliasi tidak diketahui1
Alhadi BustamamAfiliasi tidak diketahui1
Risman AdnanAfiliasi tidak diketahui1
Shanti Dwita LestariAfiliasi tidak diketahui1
Rizky Maharani PutriAfiliasi tidak diketahui1
Susi LestariAfiliasi tidak diketahui1
Gama Dian NugrohoAfiliasi tidak diketahui1
Rodiana NopiantiAfiliasi tidak diketahui1
Agus SupriadiAfiliasi tidak diketahui1
Jesicha AndiniAfiliasi tidak diketahui1

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">Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish</dc:title>
	<dc:creator xml:lang="en">Widiastuti, Indah</dc:creator>
	<dc:creator xml:lang="en">Herpandi, Herpandi</dc:creator>
	<dc:creator xml:lang="en">Ridho, Muhammad</dc:creator>
	<dc:creator xml:lang="en">Arrahmi, Nafa Ya’la</dc:creator>
	<dc:subject xml:lang="en">cholesterol</dc:subject>
	<dc:subject xml:lang="en">fatty acid</dc:subject>
	<dc:subject xml:lang="en">liquid smoke</dc:subject>
	<dc:subject xml:lang="en">proximate composistion</dc:subject>
	<dc:subject xml:lang="en">phenol content</dc:subject>
	<dc:description xml:lang="en">Cuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively)</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>2019-04-30</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/25871</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i1.25871</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan; 24-32</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan; 24-32</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/25871/16844</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>