K. Doe, F.A. Dali, R.M. Harmain
Arabushi (a semi-finished product from katsuobushi) can be produced from skipjack by a gradual smoking process using varying temperatures. Different methods of smoking can cause differences in the nutrition of arabushi produced. The purpose of this study was to determine the levels of skipjack protein and fat at each smoking stage, as well as amino acid and fatty acid content of the arabushi. The smoking process was carried out by one small and medium enterprise in Bone Bolango District, Gorontalo. Smoking was carried out 7 times using temperature variations from hot to cold, namely 89°C-90°C (stage 1), 50°C-60°C (stage 2) and 40°C (stages 3 to 7). Protein content increased in each stage of smoking. Stage 1 smoked skipjack fish has a protein of 22.37%, then changed to 40.21% at stage 2 and to 58.07% at the final stage. The fat content also increased, from 20.26% at stage 1 to 27.62% at the final stage. Fifteen amino acids and 23 fatty acids were identified in the arabushi. © Published under licence by IOP Publishing Ltd.
Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, State University of Gorontalo, Indonesia
Research at a Glance
Register to unlock
Topics & SDG Alignment
Register to unlock
Collaboration
Register to unlock
Author Profile (Selected)
Register to unlock
References Overview
Register to unlock
Journal & Source
Register to unlock
Metadata & Integrity
Register to unlock