Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)

Quality of Arabushi and Katsuobushi from Skipjack Tuna, Bonito, and Yellowfin Tuna

Authors
Theresia Puspita
Corresponding Author
Theresia Puspita
Available Online 21 February 2020.
DOI
https://doi.org/10.2991/assehr.k.200218.024How to use a DOI?
Keywords
keumamah, katsuobushi, arabushi
Abstract
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.
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Proceedings
2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
Publication Date
21 February 2020
ISBN
978-94-6252-910-6
DOI
https://doi.org/10.2991/assehr.k.200218.024How to use a DOI?
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  -