Eko Susanto

Sensory Evaluation and Chemical Characteristics of Smoked Stingray (Dasyatis Blekeery) Processed by Using Two Different Liquid Smoke

 Abstract—The purpose of this research was to determine the quality of smoked stingray (Dasyatis blekery). The fish were divided into two groups; then processed using corncob (CCLS) and coconut shells (CSLS) liquid smoke. All of smoked stingray samples were subjected to sensory and chemical analysis. Sensory analysis on both samples was no statistically different. On the other hand, the lysine availability was different either in the in the raw materials or smoked samples due to smoking process and duration of storage. Different liquid smoke and storage time gave significant effect to lysine availabilty (p<0,05). Both liquid smoke gave significant effect (p<0,05) to PV (CSLS = 2,816 meq/kg & CCLS = 2,195meq/kg) and TBA (CSLS = 109,685 mg malonaldehide/kg & CCLS = 45,169 mg malonaldehide/kg), but during storage this value were decrease as an effect of antioxidant activities of phenolic compounds consist in each liquid smoke. In contrast, pH values were increase. Both liquid smoke were able to apllied as a method of smoking fish.

Effects of Different Heat Processing on Fucoxanthin, Antioxidant Activity and Colour of Indonesian Brown Seaweeds

Fucoxanthin (Fx) is major carotenoids in brown algae. It showed many health beneficial effects for oxidative stress. Fucoxanthin is lower stability which may cause problem in the application for functional food. The objective of this study was to evaluate the effects of various heat processing on Fx, antioxidant activity (IC50), total phenolic content, and colour stability of Sargassum ilicifolium. The various heat processing methods showed were not significantly affected to fucoxanthin and antioxidant activities however all treatments lower affected to brown seaweeds colour. Moreover, this study showed a useful proved in the design of brown seaweeds processing which minimize Fx, antioxidant activity and colour changes.