CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

Authors

  • Fronthea Swastawati Laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang – 50275, Indonesia
  • Ahmad Ni’matullah Al Baarri Laboratory of Chemistry and Food Nutrition, Faculty of Animal and Agriculture, Diponegoro University, Semarang – 50275, Indonesia
  • Tri Winarni Agustini Laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang – 50275, Indonesia
  • Eko Nurcahya Dewi Laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang – 50275, Indonesia
  • Ima Wijayanti Laboratory of Fish Processing Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang – 50275, Indonesia
  • Dwi Yanuar Budi Prasetyo St. Patrick’s College, Buchanan House, 30 Holborn, London, EC1N 2LX, United Kingdom
  • Daniel Khan Magister Coastal Resource Management, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Imam Bardjo, SH, Semarang – 50241, Indonesia

DOI:

https://doi.org/10.11113/jt.v78.8153

Keywords:

Catfish [Pangasius pangasius (Hamilton, 1882)], crude cathepsin activity, quality characteristic, smoking temperature

Abstract

The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had  significant  effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value. 

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Published

2016-04-12

Issue

Vol. 78 No. 4-2: Sustaining Fish Processing Industry to Support Global Maritime Axis

Section

Science and Engineering

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Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.

How to Cite

CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE. (2016). Jurnal Teknologi, 78(4-2). https://doi.org/10.11113/jt.v78.8153