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The Effect of Using Turmeric as a Marinating Material on the Quality of Smoked Scad Fish (Decapterus macrosoma)

Jurnal Fish Protech · Vol. 6 No. 1 (2023) · pp. 53–62

DOI
10.33772/jfp.v6i1.29627
ISSN
2621-1475
Published
2023-04-30
Publisher
Universitas Halu Oleo
Language
eng

Abstract

This study aims to determine the effect of using turmeric as a marinade on sensory values, TVB and proximate composition of smoked flying fish. The experimental design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 3 replications each, the treatments were A (control or 0% turmeric concentration), B (5% turmeric concentration), C ( turmeric concentration 10%) and D (turmeric concentration 15%). Data were analyzed using the analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at the 95% level of confidence. Parameters observed were sensory analysis (appearance, smell, taste and texture), total volatile base (TVB) and proximate analysis (moisture content and protein content). The results of the study using turmeric as a marinade for smoked flying fish were significantly different in terms of appearance and taste (P0.05), but the smell and texture were not significantly different (P0.05). The selected treatment was treatment D (turmeric concentration 15%) with the average values of appearance, smell, taste and texture of 8.8, 7.8, 8.2 and 8.0 respectively. The use of turmeric in smoked flying fish did not have a significantly different effect on TVB, protein and water content (P0.05). The TVB value of treatment D (selected treatment with 15% turmeric concentration) was 4.48 mg N/100 g which had a lower TVB value compared to smoked flying fish treatment A (control or 0% turmeric concentration) namely 9.80 mg N/ 100 gr and still suitable for consumption with a TVB value of 4.48 mg N/100 g. The water content value of smoked flying fish treatment D, namely 51.77%, had a lower water content value compared to treatment A, which was 52.32%, while the protein content showed that treatment D, which was 41.15%, had a higher protein content value than treatment A is 40.23%.

Collaboration network of the authors

40 authors · 87 co-authorship links · 6 across different organisations · showing the 40 most connected

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  • Universitas Halu Oleo
  • IPB University
  • State University of Gorontalo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo8
Kobajashi Togo IsamuUniversitas Halu Oleo7
SRI REJEKIUniversitas Halu Oleo7
La Ode HuliUniversitas Halu Oleo6
Waode Nilda Arifiana EffendyUniversitas Halu Oleo4
Nur AsyikUniversitas Halu Oleo3
Yusnaini YusnainiUniversitas Halu Oleo1
Indriyani NurUniversitas Halu Oleo1
Salam SalamUniversitas Halu Oleo1
Abdul SarifinUniversitas Halu Oleo1
Arum Ayu Gustiara Absyah SalehUniversitas Halu Oleo1
Yusra YusraUniversitas Halu Oleo1
Shalawatun Amaliah FatimahUniversitas Halu Oleo1
Nurmaladewi NurmaladewiUniversitas Halu Oleo1
Pipih SuptijahIPB University1
Selin LolopayungUniversitas Halu Oleo1
Nur Inayah MuhtarUniversitas Halu Oleo1
Mimin Kaidah IndayaniUniversitas Halu Oleo1
Nurhuda AnnaastasiaUniversitas Halu Oleo1
La Ode Abdul Fajar HasiduUniversitas Halu Oleo1
Feti FeraUniversitas Halu Oleo1
Karmin KarminUniversitas Halu Oleo1
Dina DinaUniversitas Halu Oleo1
Suriani SurianiUniversitas Halu Oleo1
Astri RahayuUniversitas Halu Oleo1
Reni Tri CahyaniAffiliation unknown1
Wila Rumina NentoState University of Gorontalo1
Muhammad Ihsan DikiUniversitas Halu Oleo1
Andi DarmawantoUniversitas Halu Oleo1
Maruf KasimAffiliation unknown1
Fitri Nur JayantiUniversitas Halu Oleo1
Wa Ode RusmianurUniversitas Halu Oleo1
Arniati JohanUniversitas Halu Oleo1
Sri RejekiUniversitas Halu Oleo1
Wulang DariUniversitas Halu Oleo1
Haslianti HasliantiUniversitas Halu Oleo1
Fazirul MaulanaUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Oct 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">The Effect of Using Turmeric as a Marinating Material on the Quality of Smoked Scad Fish  (Decapterus macrosoma)</dc:title>
	<dc:creator>Saleh, Nur</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:creator>Nadia, Laode Muhamad Hazairin</dc:creator>
	<dc:description xml:lang="en-US">This study aims to determine the effect of using turmeric as a marinade on sensory values, TVB and proximate composition of smoked flying fish. The experimental design used in this study was a completely randomized design (CRD) consisting of 4 treatments and 3 replications each, the treatments were A (control or 0% turmeric concentration), B (5% turmeric concentration), C ( turmeric concentration 10%) and D (turmeric concentration 15%). Data were analyzed using the analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at the 95% level of confidence. Parameters observed were sensory analysis (appearance, smell, taste and texture), total volatile base (TVB) and proximate analysis (moisture content and protein content). The results of the study using turmeric as a marinade for smoked flying fish were significantly different in terms of appearance and taste (P0.05), but the smell and texture were not significantly different (P0.05). The selected treatment was treatment D (turmeric concentration 15%) with the average values of appearance, smell, taste and texture of 8.8, 7.8, 8.2 and 8.0 respectively. The use of turmeric in smoked flying fish did not have a significantly different effect on TVB, protein and water content (P0.05). The TVB value of treatment D (selected treatment with 15% turmeric concentration) was 4.48 mg N/100 g which had a lower TVB value compared to smoked flying fish treatment A (control or 0% turmeric concentration) namely 9.80 mg N/ 100 gr and still suitable for consumption with a TVB value of 4.48 mg N/100 g. The water content value of smoked flying fish treatment D, namely 51.77%, had a lower water content value compared to treatment A, which was 52.32%, while the protein content showed that treatment D, which was 41.15%, had a higher protein content value than treatment A is 40.23%.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-04-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/29627</dc:identifier>
	<dc:identifier>10.33772/jfp.v6i1.29627</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023; 53-62</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v6i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/29627/pdf</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/downloadSuppFile/29627/5759</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Fish Protech</dc:rights>
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