Amos Killay (1999) Pengaruh Lama Pengasapan Terhadap Nilai Gizi Protein, Daya Simpan Dan Cita-Rasa Ikan Cakalang (Katsuwonus Pelamis). Masters thesis, Universitas Airlangga.

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Abstract

Cakalang fish (Katsuwonus pelamis) is an important export product of Maluku Province. Besides being exported this fish is an important source of animal protein much consumed by local people especially people of the town of Ambon. Cakalang fish is mostly sold as smoked fish, which is the form 0f processing preferred by the · local people. Due to the simple traditional method used, the quality of the product is rather low. Some effort to improve the quality of smoked cakalang fish has been done, among others by varying the temperature and duration of the stiloking process. The smoked fish will be considered of good quality if it has a good protein nutritional value, good preservation capacity and good palatability (good organoleptic value). The protein nutritional value was measured by determining total protein qontent and total as well as individual amino acid content. Preservation capacity was measured by detennining TPC (total plate count), TVB (total volatile base) and wa.ter content: Palatability is detennined using an organoleptic test. There were no signi lkant diffrences between the various heating time ( I h, 2h, 3h and .· 4h) on the protein nutritional value. The best preservation capacity was obtained on heating for 4 hours and the worst if heated for. 1 hour. The best palatability was obtained on heating for 2 hours and the worst on heating for I hour. Considering all 3 variables, using a scoring system, overall quality was best on heating for 2 hours and was worst on heating forA hours. ·

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