Quality of Arabushi and Katsuobushi from Skipjack Tuna, Bonito, and Yellowfin Tuna
Available Online 21 February 2020.
- https://doi.org/10.2991/assehr.k.200218.024How to use a DOI?
- keumamah, katsuobushi, arabushi
- Keumamah is traditional food in aceh (likely arabushi or katsuobushi in Japan). The aims of the research are to determine best combination of frequency and time of smoking in the production of katsuobushi using different species of fish. This research Two Stage Nested Design used (species of fish and combination of frequency and time of smoking). Species of fish studied were skipjack tuna (Katsuwonus pelamis), bonito (sarda sarda) and yellowfin tuna (Thunnus albacares) and combination of frequency and time of smoking: 10 days (1 hour/day), 5 days (2 hours/day) and 3 days (3 hours/day + 1 hour). Parameters observed in this research were amount of moisture, ash, fat, protein, N-amino, TMA-N, phenol, formaldehyde on arabushi and katsuobushi, and amino acid on the best treatment. The result this research showed species of fish had significant effect (p<0.01) on the moisture, ash, fat, N-amino, TMA-N, phenol and formaldehyde of katsuobushi. Combination of frequency and time of smoking in species of fish had significant effect (p<0.01) on the fat, protein, N-amino, TMA-N, phenol and formaldehyde of katsuobushi. The best of smoking treatment was 5 days (2 hours/day) made of skipjack tuna, with chemical composition: moisture 23.8%, ash 3.63%, fat 3.15%, protein 63.0%, N-amino 1.63%, TMA-N 3.97 mg N/100 gram, phenol 1.92%, formaldehyde 6.48 mg/100 gram and total amino acid in arabushi 49.247%db and 79.696%db on katsuobushi.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Theresia Puspita PY - 2020 DA - 2020/02/21 TI - Quality of Arabushi and Katsuobushi from Skipjack Tuna, Bonito, and Yellowfin Tuna BT - 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019) PB - Atlantis Press SP - 148 EP - 155 UR - https://doi.org/10.2991/assehr.k.200218.024 DO - https://doi.org/10.2991/assehr.k.200218.024 ID - Puspita2020 ER -