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All Journal Partner Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Agrienvi : Jurnal Ilmu Pertanian Jurnal Teknologi Pangan
Naema Bora, Naema
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

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Application of Distilled Liquid Smoke on the Chemical Characteristics of Skipjack Fish Sausage Bora, Naema; Bunga, Senni J.
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.566-571

Abstract

Smoked sausage is a popular food among people due to its distinctive aroma and taste. Generally, smoked sausages are made using traditional smoking methods. Since the advent of liquid smoke technology, the processing of smoked fish sausages can be done more practically and safely by immersing them in liquid smoke. The aim of this research was to determine the effect of the application of liquid smoke quality and liquid smoke concentration on the chemical characteristics of liquid smoked skipjack tuna sausage. The experiment was executed using a factorial CRD (Completely Randomized Design) with two factors: the quality of liquid smoke, consisting of grade 1, grade 2, and grade 3; and the concentration, consisting of 15%, 25%, and 35% by volume. The results of the study showed that the quality of liquid smoke grades 2, along with a liquid smoke concentration of 25%, can significantly increase the water content, pH, protein content, total acid, and the texture of liquid smoked skipjack tuna fish sausage. Keywords: Chemical characteristics, Fish sausage, Liquid smoke, Distilled liquid smoke.
Effectiveness of Lontar Sap Vinegar and Lime Juice as a Substitute for HCl in the Production of Skipjack Fish Bone Gelatin Bora, Naema; Nomi, Anastasia Grandivoriana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 2 (2025): April 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i2.560-569

Abstract

Gelatin is a product of collagen hydrolysis that is widely used in the food, pharmaceutical, and cosmetic industries. The gelatin production process generally uses hydrochloric acid (HCl) as a hydrolysis agent, but its use raises concerns about the environment and food safety. This study aims to evaluate the effectiveness of palm sap vinegar and lime juice extract as a substitute for HCl in the production of gelatin from skipjack fish bones (Katsuwonus pelamis). The study used a 3 x 3 factorial design with two main factors, namely the type of acid compound (HCl, coconut sap vinegar, and lime juice extract) and the acid concentration (5%, 7%, and 9%). The variables observed included yield, pH, moisture content, ash content, fat content, and gelatin protein content. The results showed that the type of acid and the con-centration of acid significantly affected the quality of gelatin. Palm sap vinegar produces gelatin with characteristics almost equivalent to HCl, with the highest protein content of 53.77%. Meanwhile, lime juice extract produced lower protein content (48.87%) yet provided lower fat content. The 7% and 9% acid concentration produces gelatin of the highest quality in terms of yield and protein content. This study shows that palm sap vinegar can be environmentally friendly and effective alternatives to replace HCl in gelatin production, with some adjustments to their concentration and application. Keywords: Acid concentration, Gelatin skipjack fish bones, Lime juice extract, Palm sap vinegar.
Co-Authors Agripina Agnes Bele Anastasia Grandivoriana Nomi Eny Idayati John Tibo Kana Tiri John Tibo Kana Tiri Ludia S Gasong Nomi, Anastasia Grandivoriana Senni J. Bunga Senni J. Bunga, Senni J.