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Optimization of simultaneous smoking process to maintain essential amino acids in Stingray (Trygon sephen)
Dissertation Abstract:
Fisheries play an important role in supporting the supply of protein for the people of Indonesia. The protein supply needs of the people in Indonesia have not been fully met due to the uneven distribution of fish availability per capita. In 2020, the projected fish consumption per capita per day was 58.9 grams, realized as much as 58.6 grams/day/capita. One of the biggest problems affecting the fishing industry worldwide is fish spoilage. To reduce fish spoilage to a minimum, through better preservation techniques that all communities can apply is urgently needed. This preservation method will allow fish to be distributed from fishery production centers to other areas. Although it is not the main catch, Stingray (Trygon sephen) is a fishery product with crucial economic value in Indonesia. Apart from having a high nutritional content, Stingrays also have a high water content, so they are easily damaged after processing if not properly preserved. Currently, the volume of stingray catch is relatively high, so a process is needed to extend its shelf life before being distributed and marketed. The community has made efforts to extend the shelf life of stingrays by using the smoking process. The smoking process carried out so far has not been standardized to produce smoked fish of various quality and standards. Thus, unique processes to prevent spoilage and extend the shelf life of stingray products must be carried out. The method sought to improve the quality of smoked stingrays is the treatment of salting and smoking, which are carried out simultaneously.
The purpose of this study was to determine the concentration and duration of immersion in an appropriate salt solution to maintain the physical, chemical, and microbiological quality of stingrays. Determining the soaking time in the liquid smoke solution, the optimal temperature, and smoking time to produce quality smoked fish products, favored by consumers, and not spoiled in many nutrients, especially essential amino acids. Determine the storage time of smoked fish produced. Analyze whether or not this smoking method is technically and financially feasible.
The research method was carried out in 4 stages as follows. The first treatment was the concentration of salt solution consisting of 10%, 20%, and 30% and the duration of soaking the fish in salt solution for 1 hour, 2 hours, and 3 hours. The test parameters in this first stage include pH, Total Plate Count (TPC), Total Volatile Base-Nitrogen (TVB-N), Trimethylamine (TMA), and loss of protein content. The two treatments of immersion in liquid smoke solution, smoking temperature, and duration of smoking time were carried out simultaneously and obtained optimal treatment. The lower and upper limits were determined from the optimal treatment to optimize the response to some of these variables by using the Response Surface Methodology (RSM). Responses from this second research phase are water content, Total Plate Count (TPC), essential amino acid composition, and consumer preferences. This second stage continues the best treatment from the first stage. Third, determine the stability of smoked fish quality during storage. Smoked fish is stored in an open room or at room temperature with conditions packaged in plastic for ten days, and the quality is observed every two days. This smoking method's four technical and financial feasibility calculations when applied to an industrial scale, both home industries, micro, small and medium industries.
The results of the first phase of the study showed that stingrays soaked in salt solution with a concentration of 10% for 1 hour were the recommended treatment when applied to the smoking process. In this treatment, the fish meat still met the standards of fresh fish, namely the TPC value was 4.98 cfu/g, TVB 7.19 mg N/100 g, TMA 6. 79 mg N/100 g, and pH 7. 16. In this treatment, using a bit of salt and a relatively short time can maintain the quality of fish physically, chemically, and microbiologically. In stage II, stingrays treated by soaking in a liquid smoke solution for 3 hours, a smoking temperature of 70 °C, and a smoking time of 4 hours were the most optimal treatment. This treatment produces quality smoked fish products because the water content is low, namely 59.47% -60.26%, TPC is also low, namely 2.5 x 102 cfu/g - 3.1 x 102 cfu/g, the composition of essential amino acids is still high, namely 49.58-51.12 g/100 g protein, and the level of consumer preference is also relatively high, ranging from 7.28 to 8 on a hedonic scale (score 1-9 ). In stage Ill, with the same smoking treatment as stage II, this smoked stingray has an endurance of 8-9 days. In stage IV, based on the results of the calculation of economic feasibility, it is stated that the stingray smoking business is feasible to be carried out or implemented in the community. This business development is still profitable technically and financially, with an IRR of 13.58%, B/C ratio of 1.34%, and R/C ratio of 1.28%.