Open AccessFlavor characteristics and quality of mackerel (Scromberomorus commersonii) “otak-otak” affected by various liquid smoke addition methods
Author(s) -
D. A. Susbandi,
Fronthea Swastawati,
Slamet Suharto
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012076
Subject(s) - smoke , flavor , food science , mixing (physics) , boiling , preservative , fish <actinopterygii> , chemistry , shelf life , environmental science , toxicology , psychology , biology , fishery , organic chemistry , physics , quantum mechanics
The efforts to utilize fishery resources by processing fish is needed to fulfill food nutrition, such as “otak-otak” made from mackerel ( Scromberomorus commersonii). However, “otak-otak” has a relatively short shelf-life, thus preservatives are needed. Liquid smoke of coconut shell is used because it contains phenols which has antibacterial activities. This study aimed to determine the effect of liquid smoke addition to sensory and chemical characteristics on the “otak-otak” and to determine antibacterial activities of liquid smoke using Total Plate Count (TPC). Treatments used were adding 3% liquid smoke (control, mixing, boiling, soaking) and two factors addition of liquid smoke and duration of storage time at ±4°C for 0, 8 and 12 days. The results showed that the variation had a significant effect on hedonic testing. The chemical characteristics of the phenol, moisture, and fat levels had a significant effect on the control method with all treatments, but not in the mixing treatment. Treatment without liquid smoke on the 12 th day were unacceptable with a TPC value of 4.97±0.02 log CFU/g, while in mixing, boiling, soaking liquid smoke 3% for 12 days were still acceptable with a value of 4.29±0.1 log CFU/g, 4.55±0.04 log CFU/g, 4.39±0.07 log CFU/g.