The Differences of Using Electrical and Mechanical Oven to the
Quality Characteristics of Liquid Smoked Milkfish (Chanos chanos
Forsk)
Fronthea Swastawati
1
, Herry Boesono S
2
and Dian Wijayanto
2
1
Laboratory of Fisheries Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine
Science, Diponegoro University, Jl. Prof. Soedarto, SH, Kampus UndipTembalang Semarang 50275
Indonesia
2
Laboratory of Fisheries Utilization, Department of Fisheries, Faculty of Fisheries and Marine Science,
Diponegoro University, Jl. Prof. Soedarto, SH, Kampus UndipTembalang Semarang 50275 Indonesia
Abstract. This research was aimed to find out the effects of using electrical (A
1
) and mechanical oven (A
2
)
to the quality of liquid smoked milkfish in terms of moisture content, TMA, PV, TVB and TBA value. All
bones of fish were removed prior dipped for about 15 minutes into 5% of coconut shell liquid smoke; then
divided into two groups. One group was dried by using an electrical oven and the other was using a
mechanical oven within ±80
0
C temperature for about 3 hours. The results of T-Test data showed that the
differences in drying methods gave some quality differentiation of liquid smoked milkfish (P<0,05). The
moisture content of A
1
sample was found 55.29%±0.38 whereas A
2
sample was 51.80±0.52. In terms of
TMA content, A
1
sample was found 56.91 mg nitrogen/100 gr±0.23; and A
2
sample was 55.23 mg
nitrogen/100g±0.45. PV; TVB; and TBA value of both samples (A
1
and A
2
) were found 1.95 mleq/kg±0.034
and 2.01 mleq/kg±0.06; 100.79 mgNH
3
/100g±1.06 and 118.56 mgNH
3
/100g±2.67; 2.38 mg
malonaldehid/100g±0.02 and 4.02 mg malonaldehid/100g±0.006 respectively. Generally smoked fish
processed with an electrical oven is better than a mechanical oven due to quality characteristics changes
controlling during smoking.
Keywords: boneless smoked milkfish, electrical oven, mechanical oven, quality
1. Introduction
Smoking method using liquid smoke has already being implemented in Indonesia, as it could produce a
high quality product and the processes are safetier. Liquid smoke is considered as a substitute to traditional
smoking method and could give strong flavour and colour to the products [1], [2]. Smoking is an old method
that plays an important rolein case of quality characteristics changes; it usually done by three processes;
salting, deposition of smoke components (smoking) and drying. Some woods smokes contain many different
components such as aldehydes, ketones, alcohols, acids, hydrocarbons, esters, and phenols. Phenolic
compound and its derivatives play an important role as food antioxidants [3], [4]. Corn cob liquid smoke was
used to the smoking process of milkfish to inhibit the growth of pathogenic bacteria which cause a lipid
oxidation [5], [6]. Smoked Milkfish (ChanoschanosForsk) contains a high nutrition value and has a spesific
taste, and it is highly acceptable by Indonesian people [7]. Trimethylamine; Peroxide value; total volatile
base; and thiobarbituric acids are the most common parameters used to determine lipid oxidation [8], [9], and
[6]
2. Materials and Methods
Corresponding author. Tel.: +62-812-25191989.
E-mail address: fronthea_thp@undip.ac.id.
2014 4th International Conference on Biotechnology and Environment Management
IPCBEE vol.75 (2014) © (2014) IACSIT Press, Singapore
DOI: 10.7763/IPCBEE. 2014. V75. 10
57