scholarly journals Quality of Smoked Tilapia Fillets (Oreochromis niloticus) Treated by Traditional and Liquid Smoke

2021 ◽  
Vol 2 (1) ◽  
pp. 9-14
Author(s):  
Hesham Amin ◽  
Eman Ali
Keyword(s):  
Oreochromis Niloticus ◽  
Liquid Smoke ◽  
Tilapia Fillets

scholarly journals Effect of cooking time on the quality of nila nyat-nyat (Oreochromis niloticus)

2021 ◽  
Vol 1869 (1) ◽  
pp. 012031
Author(s):  
I G S Pandit ◽  
P A N K Permtananda ◽  
K Yudha
Keyword(s):  
Oreochromis Niloticus ◽  
Cooking Time

scholarly journals Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers

2021 ◽  
Vol 2 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Alexandre José Cichoski ◽  
Paulo Cezar Bastianello Campagnol
Keyword(s):  
Sensory Quality ◽  
Monosodium Glutamate ◽  
Liquid Smoke ◽  
Low Sodium ◽  
Sensory Defects

In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition of up to 9% inulin did not affect the sensory quality, increased yield and reduced shrinkage. Thus, in the second experiment, prebiotic burgers were produced with 9% inulin and a sodium reformulation was performed by replacing 60% NaCl with KCl and adding monosodium glutamate (MG) and/or liquid smoke (LS). The replacement of NaCl for KCl impaired the sensory quality of the burgers. The isolated or combined addition of MG and LS reduced the sensory defects caused by KCl. Thus, prebiotic and low-sodium burgers with high technological and sensory quality can be produced using 9% inulin, 1% NaCl, 1.5% KCl, 0.2% MG, and 0.1% LS.

scholarly journals Liquid smoke application in latex as an environment-friendly natural coagulant

2021 ◽  
Vol 926 (1) ◽  
pp. 012052
Author(s):  
Evahelda ◽  
R F Astuti ◽  
S N Aini ◽  
Nurhadini
Keyword(s):  
Raw Materials ◽  
Clotting Time ◽  
Wood Industry ◽  
Rubber Material ◽  
Environment Friendly ◽  
Natural Coagulant ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Liquid smoke has many benefits, especially in the food, fishery, timber, and plantation industries. It is used as a preservative or durability increased and aroma and taste addition in the food and fishery industry. In the wood industry, liquid smoke can resist termite attacks, while in the plantation industry, it functions as a latex coagulant containing antifungal, antibacterial, and antioxidants that can improve rubber product’s quality. Most of the rubber farmers in Bangka Belitung still use alum as a coagulant to coagulate their latex. However, alum coagulant can reduce the quality of the processed rubber material (bokar). The reason farmers use alum is that raw materials are cheap, therefore getting coagulant raw materials at low prices and not pollute the environment with a less moderate aroma/odor caused by non-recommended coagulant materials (alum) are needed. This study aims to apply liquid smoke as a natural coagulant in latex freezing. The research method used a Completely Randomized Design, with liquid smoke concentration replicated three times. Parameters observed were clotting time speed and organoleptic test for odor during 14 days of storage. The results showed that the best concentration of liquid smoke was 15% no odor and a clotting time of 8.23 minutes.

scholarly journals The cyclone separator application on physicochemical characterization of coconut shell-liquid smoke grade C

2020 ◽  
Vol 3 (2) ◽  
pp. 68-74
Author(s):  
Angky Wahyu Putranto ◽  
Firda Puspaningarum ◽  
Sukardi Sukardi
Keyword(s):  
Total Yield ◽  
Physicochemical Characterization ◽  
Common Method ◽  
Coconut Shell ◽  
Physical Parameters ◽  
Cyclone Separator ◽  
Liquid Smoke ◽  
Direct Condensation

The further processing of coconut shell pyrolysis into liquid smoke has been developed in recent years. However, the common technology by directly condensing the smoke has many impurity compounds which decreases the yield of liquid smoke produced. Hence, in this study the cyclone separator was applied to increase the quality of physicochemical content in coconut shell-liquid smoke (CS-LS) grade C. The physical parameters analyzed were yield, pH, density and color. The chemical parameters was analyzed by GC-MS. The result showed that CS-LS processing with cyclone separator was able to increase the total yield into 3.33%, with better color, pH and density compared to the CS-LS produced using common method (direct condensation). The application of cyclone separator was also able to increase the phenolic compounds (97%), alcoholic compounds (92%), cycloalkene compounds (91%) and also decreased the benzoic acid, carbonyl and ester up to 100% compared with common method for CS-LS grade C production.

Dietary Effect of Red Paprika Used to Enhance the Coloration of Red Tilapia (Oreochromis niloticus)

2021 ◽  
Vol 10 (1) ◽  
pp. 25
Author(s):  
M. H. Amiruddin ◽  
M. F. Norhalis ◽  
Sri Sumarwati ◽  
Y. Norma-Rashid
Keyword(s):  
Oreochromis Niloticus ◽  
Crude Protein ◽  
Dunaliella Salina ◽  
Descriptive Analysis ◽  
High Expectations ◽  
Red Tilapia ◽  
Color Quality ◽  
Aquaculture Industry ◽  
Bright Color

Red tilapia (Oreochromis niloticus) is one of the famous fish cultures in the aquaculture industry, especially in Malaysia. The appearance of redness makes the fish more attractive for customers to buy. Product appearance is one of the big criteria that customers choose when they buy food. Bright color effects give high expectations for high quality, nutritious, and healthy food. Therefore, to achieve quality products it is necessary to research how to improve the color quality of tilapia as desired by customers. The purpose of this study was to identify the dietary effect of red paprika used to enhance the coloration of red tilapia. This study is an experimental quantitative study. Red tilapia used as an experimental material was obtained from Freshwater Hatchery, University Malaysia Terengganu. A descriptive analysis was used to analyze the data in this study. This study shows that giving red paprika has an effect on the length and weight of red tilapia, where the highest length and weight gained (1.79 cm and 12.37 g) given red paprika 2% and the lowest length and weight gained (0.63 cm and 2.5 g) which given 4% red paprika. The findings of this study found that only 2% of red paprika treatment showed different growth performance. The crude protein, lipid, and moisture composition of tilapia were also higher at 2% red paprika treatment. Meanwhile, the highest composition of ash is feed with 4% red paprika content. The result of this research showed that the caudal and dorsal either muscle or fin showed the highest color at the fish which fed with 8% red paprika. The finding also found that 8% red paprika containing diet feed for six weeks could improve the coloration of the red tilapia. Future studies suggest the use of Dunaliella salina microalgae which is one of the richest sources of carotenoids used as dyes in food.

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