Application of Liquid Smoke for Chikuwa tilapia

• Published in: IOP conference series. Earth and environmental science 2019-03, Vol.246 (1), p.12084
• Main Authors: Leviyani, R A, Kurniasih, R A, Swastawati, F
• Format: Article
• Language: English
• Subjects: Ash; Charcoal; Dough; Fish; Fishery products; Flavor; Flavors; Hardness; Lipids; Moisture content; Odor; Phenols; Smoke; Tilapia; Water content
• ISSN: 1755-1307; 1755-1315; 1755-1315
• DOI: 10.1088/1755-1315/246/1/012084

Chikuwa is one of fish jelly products which is usually made by traditional process on charcoal to provide odour and flavour of smoke. One methods that becoming popular nowadays is using liquid smoke to give odour and flavour of smoke in fish product. The purpose of this research was to determine the effect of using liquid smoke to characteristics of chikuwa tilapia. In this research, lemongrass liquid smoke, coconut shell liquid smoke, and corncob liquid smoke were added in the dough then heated in the oven. Besides, the process of making chikuwa control by oven without addition of liquid smoke. The results showed that different of liquid smoke has significantly different to phenol content, proximate content, hardness, and hedonic test of chikuwa tilapia. The phenol content was between 47.57 ppm to 129.23 ppm, moisture content was 56.13% to 62.61%, protein content was 11.90% to 15.51%, lipid content was 0.96% to 1.98%, ash content was 3.02% to 4.27%, and hardness was 2176.06 gf to 2600,48 gf. Based on the hedonic test, it is known that chikuwa tilapia using coconut shell liquid smoke is preferred over chikuwa tilapia without the addition of liquid smoke and chikuwa tilapia using lemongrass and corncob liquid smoke.