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Fronthea Swastawati
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SOME INVESTIGATION ON THE QUALITY OF SMOKED MACKEREL (Rastrelliger sp) USING VARIOUS WOOD WASTE OF LIQUID SMOKE ` Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 8, No 3 (2005): Volume 8, Number 3, Year 2005
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Utilization of liquid smoke as an alternative method of processing fish is becoming more popular nowadays. Mackerel is one of nutritious fish commonly processed as smoked jish. Mackerel fish was dipped into 7,5% salt solutions and 5% liquid smoke of M) sugar-reed waste; (B) teak wood waste; and (C) paddy chajfjbr about I5 minutes, dried in an oven at 50—80°C The average of sensory value of the product was relatively high jar all samples, A= 8.45, B=8. 7I, and C=8.52. Moisture content of the product range 53-58%, protein content 30-32%, fat content 9-I0%,· and ash content x 2%. The highest phenol content was B=6I.46 mg/Kg, while A=43.22 mg/Kg and C=52.30 mg/Kg. The samples A, B, and C all stay in good condition until 3 days of storage in room temperature. Statistical analvsis of proximate data by using SPSS II method resulted p< 0. 05, means that moisture content of A and B was significantly dwerent. Protein content found that A was significantly dyferent compared to B and C Q2 < 0.05). While fat and ash content was not signdicantbv dferent in all samples go > 0.05).
ANALYSIS OF THIOBARBITURIC ACID AND BENZO(α) PYRENE VALUE OF SMOKED NILE TILAPIA (Oreochromis niloticus) USING DIFFERENTLIQUID SMOKES Fronthea Swastawati; Titi Surti; Dwi Apriliani
JOURNAL OF COASTAL DEVELOPMENT Vol 13, No 3 (2010): Volume 13, Number 3, Year 2010
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Abstract

The purpose of this research was to find the different  influence of corn cob (LSA) and coconut shells (LSB) liquid smokes to the changing of thiobarbituric acid (TBA) value, benzo(α)pyrene (BP), and organoleptic value of the smoked nile tilapia during storage. The result indicated that the smoked nile tilapia which used liquid smoke corn cob had higher organoleptic value than using coconut shells. The result of organoleptic 8.60 (LSAH0), 8.24 (LSBH0), 8.02 (LSAH5), 7.88 (LSBH5), 4.91 (LSAH10), 4.56 (LSBH10) and were rejected on 10 days storage. The smoked nile  Tilapia which was processed using liquid smoke of corn cob (LSA) and vacuum packed had higher organoleptic value than those which were processed by liquid smoke of coconut shells (LSB) during  the storage. The different of liquid smoked gave very significant effect to TBA value (P<0.01). The duration of storage gave very significant effect to TBA value (P<0.01). The interaction between liquid smoke and duration of storage gave very significant effect (P<0.01) at 10th, 5th days, whereas at 0 day did not give very significant effect (P>0.01). TBA value of smoked nile tilapia using liquid smoke of corn cob (LSA) higher than using liquid smoke of coconut shells (LSB) for each storage (LSAH0 : 0.76; LSBH0 : 0.74; LSAH5 : 1.02; LSBH5 : 0.95; LSAH10 : 1.42; LSBH10 : 1.32). The result on polycyclic aromatic hydrocarbons (PAHs) of smoked nile tilapia using corn cob and coconut shells liquid smoke showed that there was no benzo(α)pyrene detected.    
CHANGES IN OXIDATION AND REDUCTION POTENTIAL (Eh) AND pH OF TROPICAL FISH DURING STORAGE Eko Susanto; Tri Winarni Agustini; Eko Prasetyo Ritanto; Eko Nurcahya Dewi; Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 14, No 3 (2011): Volume 14, Number 3, Year 2011
Publisher : JOURNAL OF COASTAL DEVELOPMENT

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Abstract

Four tropical fish species, Thunnus albacares (Yellowfin tuna), Ephinephelus striatus (Nassau Grouper), Cyprinus carpio (Carp), and Osphronemus gourami (Gouramy), were assayed for oxidation reduction potental (Eh) and pH in different temperature,i.e.  ambient and chilled temperature.  Every species has different pattern of Eh and pH values. Eh values of tropical freshwater fish were higher than tropical marine fish, however pH values  four tropical fish have same trend. The rates of the Eh and pH changing in four tropical fish were faster at ambient storage and they were slower at chilled storage. The present study also demonstrated the relationship between Eh and pH.
THE EFFECT OF SMOKING DURATION ON THE QUALITY AND DHA COMPOSITION OF MILKFISH (Chanos chanos F) Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 7, No 3 (2004): Volume 7, Number 3, Year 2004
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Abstract

Milkfish contains omega-3 fatty acids (DHA), which is very important to maintain the health of human being. The research is mainly aimed to evaluate the reduction of DHA composition during smoking process. Organoleptic value of the product i.e. : 8,1 for fresh fish; 8,59 for smoked fish A (3 hrs smoking duration) and 8,78 for smoked fish B (5 hrs smoking duration). The composition of fish changes normally  i.e. moisture content of 75,03% (fresh fish) decreases to 70,08% (A) and 68,11% (B). Protein composition increases from 20,30% (fresh fish) to 23,95% (A) and 27,50% (B). Lipid content increase from 0,61% (fresh fish) to 1,79% (A) and 3,53% (B). Ash content changes from 1,35% (fresh fish) to 2,03 (A) and 1,89% (B). SPSS analysis of DHA found of  p < 0,05 means that A and B were significantly different. DHA content was found drastically decrease from 121,19 mg/100g (A) to 16,4 mg/100g (B). ANOVA result proved that there is an interaction between smoking duration and the composition of DHA. Smoking duration is recommended no longer than 3 hrs in order to maintain its quality and minimizing the reduction of DHA. hange�� :>p� x� pan> 
LIQUID SMOKE PERFORMANCE OF LAMTORO WOOD AND CORN COB Fronthea Swastawati; Tri Winarni Agustini; Y S Darmanto; Eko Nurcahya Dewi
JOURNAL OF COASTAL DEVELOPMENT Vol 10, No 3 (2007): Volume 10, Number 3, Year 2007
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Abstract

Smoking of fish by using liquid smoke is already needed to be implemented in Indonesia, as it could produce a high quality and safe smoked fish products. Various wood and agricultural wastes are possible to be used as raw material of liquid smoke. The aimed of this research was to explore the liquid smoke performance of Lamtoro wood as a representative of hard wood and liquid smoke of Corn cob as representative of agricultural wastes which contain of anti oxidative and bactericidal component processed by dry distillation method with the temperature reach to ± 400ºC. The results showed that chemical composition of the two liquid smoke have their own specification. Phenolic compounds of each liquid smoke were: 481,2 ppm (Lamtoro); 335 ppm (Corn cob) . pH value: 3 (Lamtoro) ; 2,9 (Corn cob). Both of liquid smoke found not containing of carsinogenic Benz (a) Pyrene, but Lamtoro was contain Benz (ghi) Peryle in a small amount: 1,869 ppm.
STUDY ON THE QUALITY AND OMEGA-3 FATTY ACIDS COMPOSITION OF SUPER DRIED CATFISH (Arius talassinus) Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 6, No 2 (2003): Volume 6, Volume 2, Year 2003
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Abstract

Study on the quality and omega-3 fatty acids composition of dried fish was conducted in order to observe the sensory value, proximate composition, and omega-3 fatty acid content of catfish dried by traditional and mechanical dryer. Experimental laboratories method using t-test resulted that both methods of drying fish were available to be implemented. The evaluation of data of appearance using t-test showed that taccount =3.631>ttab(0.05)(6)=2.447. This indicated that the appearance between two products were significantly  different. But in general there are no significant differences in odor, taste and texture of products.  The product was accepted organoleptically by the panellists with the values of 7.64-8.29. Protein composition of catfish was relatively high : 17.47% and lipid content of 0.73. DHA and EPA values of dried fish using mechanical dryer were 13.8% and 5.1%; whereas traditional dryer were percentage of 12.8% and 7.7%.
QUALITY AND SAFETY OF SMOKED CATFISH (Aries talassinus) USING PADDY CHAFF AND COCONUT SHELL LIQUID SMOKE Fronthea Swastawati
JOURNAL OF COASTAL DEVELOPMENT Vol 12, No 1 (2008): Volume 12, Number 1, Year 2008
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Abstract

The purpose of this research was to determine quality of smoked catfish (Arius thalassinus) using paddy chaff and coconut shell liquid smoke. The fish were divided into two groups; then processed using paddy chaff and coconut shell liquid smoke. All of the smoked catfish samples were subjected to chemical, microbiological and organoleptic analyses. The result indicated that moisture content of the paddy chaff smoked cat fish was 48.72%; a little bit lower than coconut shell smoked cat fish that was 51.27%. TPC on paddy chaff treatment was 53.33 CFU/gr; higher than coconut shell treatment that was 46.67 CFU/gr. Organoleptic value of smoked cat fish treated by paddy chaff liquid smoke was 8.26 and coconut shell was 8.22. It was found that benzo(α)pyrene content in the paddy chaff liquid smoke was not detected and in the coconut shell liquid smoke was 11.351 ppm. Examination of t-test Independent sample to the TPC and moisture content showed P>0.05. 
A COMPARISON OF PROXIMATE COMPOSITION AND MICROBIAL ASPECT OF BRINED AND UNBRINED MACKEREL (Scomber scrombus) SMOKED USING LIQUID AND OAK SAWDUST SMOKE Fronthea Swastawati; G.A. Garthwaite; Paul Beers
JOURNAL OF COASTAL DEVELOPMENT Vol 3, No 3 (2000): Volume 3 Number 3 Year 2000
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Abstract

Introduction : Smoking of fish has changed its function nowadays from just the preservative task to flavoring and coloring. The method of smoking has also been developed from traditional, which had used a simple technology to the modern method. In recent years, preparation of liquid smoke manufactured from certain varieties of wood pyrolysates have been successfully used as a substitute for the traditional smoking in a kiln. Material and methods : The objective of this study was to compare the effect of cold smoking of mackerel fish on the proximate composition, water activity, salt content and microbial aspect of smoked fish treated using oak sawdust and liquid smoke either salted or un-salted. Sensory analysis was carried out by using score sheet organoleptic and hedonic test. Identification of pathogenic bacteria was done by API-20 E method. Factorial design was administered to compare the effect of traditional and liquid smoke method to brined and unbrined smoked fish. Results and Discussion : The content of protein, lipid, water activity and salt of the two products were not significantly different (p>0.05). This means that the quality between two products were similar. Only moisture content of the products were very significantly different (p>0.01) caused by the phenomenon of osmosis between moisture of fish and brine. Study of liquid smoke treatment was found that liquid smoke was easier compared to oak sawdust smoke. It was also found that smoking reduces the number of colonies of bacteria. The number of colonies were about 1x103/g – 5x103/g after 2 day storage for unbrined smoked fish, while in brined smoked fish, no colonies were found after 3 day storage. Pseudomonas sp were present in both raw mackerel and the unbrined smoked fish sample, but were absent in the brined smoked fish.
Co-Authors Dwi Apriliani Eko Nurcahya Dewi Eko Prasetyo Ritanto Eko Susanto G.A. Garthwaite Paul Beers Titi Surti Tri Winarni Agustini Y S Darmanto