Design and Application of Milk Fish Preserving Machine Using Liquid Smoke Method to Prevent Rotting Fish and Enhance Storability of the Fish
- DOI
- 10.2991/absr.k.210304.058How to use a DOI?
- Keywords
- component, formatting, style, styling, insert
- Abstract
Fish is well-known to be nutritious as it contains high quality protein, all types of essential amino acids, including lysine amino acids. Milkfish (Chanos-chanos forsk), known as ikan bandeng in Indonesian language, contains high rate of lysine amino acids, approximately 20% of its whole content of amino acids. However, milkfish is able to quickly rot both chemically and microbiologically if it does not get the right treatment. Various efforts to prevent the decline / damage of milkfish have been carried out, including the preservation process. One of the preservation processes is undertaken by smoking methods. Smoke can be used as a preservative because it contains antioxidant, antimicrobial components, for example phenol and acetic acid. Smoking can be done in two ways, namely hot smoking and cold smoking. Hot smoking is carried out on direct fire. This method causes the benzopyrene compounds, which are carcinogens, to stick on the smoked fish. Cold smoking is carried out by condensing smoke into liquid smoke, so that the bezopyrene compounds that prevail will precipitate and do not condense. Liquid resulted from the condensed smoke is diluted and can be used to preserve fish and other food. In the cold smoking method, the smoking process is carried out in room temperature. However, this method has a weakness, namely it takes a relatively long time for the smoke liquid to be absorbed by the fish pores. Therefore, a machine is needed to fasten the cold smoking process without degrading the quality of the resulted fish. This study focuses on the efforts of the researchers to design milkfish liquid smoking machine that is effective to prevent potential problems in the smoking process. The design consists of the first three parts of the machine: (1) smoke-producing machine, (2) a reservoir of liquid smoke, and (3) milkfish distribution to a liquid smoke tank storage and pickling process. All of the three machines are designed integrated.
- Copyright
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Agung Sudrajad AU - Iman Saefuloh AU - Dhimas Satria AU - Haryadi Surname AU - Risky Abi Pangestu AU - Andi Abdillah PY - 2021 DA - 2021/03/04 TI - Design and Application of Milk Fish Preserving Machine Using Liquid Smoke Method to Prevent Rotting Fish and Enhance Storability of the Fish BT - Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019) PB - Atlantis Press SP - 304 EP - 308 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.210304.058 DO - 10.2991/absr.k.210304.058 ID - Sudrajad2021 ER -