Fronthea Swastawati

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.

Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

Milkfish meatballs are one of the value-added product that is potential to be developed because this product is favored by consumers. The aims of this study were mainly to evaluate the effect of nano encapsulation liquid smoke addition to the properties of milkfish meatballs. The different concentration (0%, 1%, 3% and 5%) of nano encapsulation liquid smoke was treated into milkfish meatballs with three replications. Test parameters used include texture (hardness, deformation and gel strength); proximate (moisture, protein, fat, ash and carbohydrates content); sensory (organoleptic and hedonic). Parametric data were analysis using ANOVA and non-parametric parameters using Kruskal Wallis test. Analysis of variant shows that nanoencapsulation gave significant effect on the hardness, deformation, and gel strength; protein, lipid, ash and water content(P 0.05). The best texture characteristic was obtained by milkfish meatball added with 1% of nanoencapsulation liquid smoke indicated by the moisture water; protein; fat; ash and carbohydrate content: 66,35%; 12,69%; 6,75%; 2,42% and 5,93% respectively. The best organoleptic and hedonic value of milkfish meatballs was achieved by a panelist at the sample with the addition of 1% liquid smoke, but this sample found gave no significance different to control in terms of sensory valle.

Low zinc serum levels and high blood lead levels among school-age children in coastal area

The coverage of environmental lead toxicant was quiet wide. Lead exposure recently has been expected to be associated with zinc deficiency and blood indices disturbance. Emphasizing on children, which could absorb more than 50 % of lead that enters the body. Lead became the issue on the coastal area due to it has polluted the environment and waters as the source of fisheries products. This was a cross sectional study to determined nutritional status, blood lead levels, zinc serum levels, blood indices levels, fish intake among school children in coastal region of Semarang. This study was carried out on the school children aged between 8 and 12 years old in coastal region of Semarang. Nutritional status was figured out using anthropometry measurement. Blood lead and zinc serum levels were analyzed using the Atomic Absorbent Spectrophotometry (AAS) at a wavelength of 213.9 nm for zinc serum and 283.3 nm for blood lead. Blood indices was measured using auto blood hematology analyzer. Fish intake was assessed using 3-non consecutive days 24-hours food recall. The children had high lead levels (median 34.86 μg/dl, range 11.46 - 58.86 μg/dl) compared to WHO cut off. Zinc serum levels was low (median 18.10 μg/dl, range 10.25 – 41.39 μg/dl) compared to the Joint WHO/UNICEF/IAEA/IZiNCG cut off. Approximately 26.4% of children were anemic. This study concluded that all school children had high blood lead levels, low zinc serum, and presented microcytic hypochromic anemia. This phenomenon should be considered as public health concern.