DEVELOPMENT OF PRESERVATION METHOD OF TILAPIA FISH FILLET USING HOT SMOKING TECHNIQUE AND ITS EFFECT TOWARD BIOCHEMICAL AND ACIDITY CHARACTERISTIC OF TILAPIA FISH (Oreochromis niloticus)

• Main Author: Esmeralda, Laurentia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43656
• Institution: Institut Teknologi Bandung

Smoking method is a traditional preservation method which kills microbes during its process and is able to inhibit microbial growth and development by the way of decreasing meat moisture content. In the other way, smoking method is able to extend the shelf life of Tilapia fish. This research of biochemical characteristic and acidity of smoked Tilapia fish has resulted to determine safety, quality, and nutritional value of Tilapia fish after hot smoking process, and after storing the smoked fish in ambient temperature and in cold storage. The quality of smoked Tilapia fish is determined by doing proximate analyses (moisture content, ash content, total fat content, and crude protein content) and acidity tests. Analyses results show that the Tilapia fish moisture and ash content decrease after hot smoking process, successively 2,81% and 0,83%, while the fish total fat and crude protein content increase successively 23,34% and 5,48%. Based on food safety, smoked Tilapia fish can be stored less than 6 days in ambient temperature and can be stored for 4 weeks in cold storage. However, based on its nutritional values, smoked Tilapia fish still have good qualities after 6 days storage in ambient temperature and 4 weeks storage in cold storage.