Journal of Food Processing & Technology

The use of liquid smoke as flavouring agent in the milkfish nugget and its effect on texture, sensory and proximate characteristics

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Fronthea Swastawati, Ambaryanto, Bambang Cahyono, Ima Wijayanti and Diana Chilmawati

Diponegoro University, Indonesia

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The purpose of this study was to determine the effect of different type and concentration of liquid smoke on the texture, sensory and proximate composition of milkfish nugget. All experiments were done in triplicate. Test parameters used in this study were the hardness, deformation, gel strength, protein content, moisture, fat, ash, carbohydrates, sensory and hedonic test. Parametric data were subjected to analysis of variance (ANOVA). The addition of liquid smoke with different types and concentrations was significantly effective to the value of hardness, deformation, gel strength, protein, carbohydrates, sensory and hedonic value (P<0.05), but no significance on the moisture, fat and ash content of milkfish nugget (P>0.05). The best treatment was achieved at a concentration of 1% in filtration liquid smoke and 5% in re-distillation liquid smoke. Overall milkfish nugget with filtration and re-distillation liquid smoke could still be acceptable in terms of sensory and hedonic values.

Biography :

Fronthea Swastawati is working as a Lecturer in the Faculty of Fisheries and Marine Sciences at Diponegoro University. She completed Bachelorâ??s Degree in Fisheries from Diponegoro University in 1983 and MSc in Food Science and Technology from University of Humberside, UK. She went to pursue Doctoral degree at Diponegoro University in 2008. She worked as a staff of Director of The Jakarta Fishing Port in 1983-1985and then moved to Jepara in 1985-1999 to become a staff of Coastal zone Eco development Laboratory, Diponegoro University. During 2004-2008, she occupied the position as Secretary of Fisheries Department, Faculty of Fisheries and Marine Science. In 2009, she was elected as the Best Lecturer of the Faculty and the 2nd runner up of Best Lecturer Achievement Award of Diponegoro University. In 2012 her paper has been selected as one of the most excellent papers at 3rd International Conference on Biotechnology and Food Science (ICBFS 2012) in Bangkok, Thailand. Currently she occupies the position as Vice of University Secretary.