Dried-Smoked Lizardfish ( Saurida tumbil ) as An Improvement in Product Quality on An Export Scale

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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Veröffentlicht in:BIO web of conferences 2024, Vol.147, p.1016
Hauptverfasser: Swastawati, Fronthea, Wijayanti, Ima, Dwi Anggo, Apri, Suharto, Slamet, Fahim Hafizha, Shultan, Chasanah, Ekowati, Sediadi Bandol Utomo, Bagus, Krido Wahono, Satryo
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container_title BIO web of conferences
container_volume 147
creator Swastawati, Fronthea
Wijayanti, Ima
Dwi Anggo, Apri
Suharto, Slamet
Fahim Hafizha, Shultan
Chasanah, Ekowati
Sediadi Bandol Utomo, Bagus
Krido Wahono, Satryo
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.
doi_str_mv 10.1051/bioconf/202414701016
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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. 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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.</abstract><doi>10.1051/bioconf/202414701016</doi></addata></record>
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title Dried-Smoked Lizardfish ( Saurida tumbil ) as An Improvement in Product Quality on An Export Scale
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