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Title: :  Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)
PaperId: :  18566
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 8 Issue 6 2022
DUI:    16.0415/IJARIIE-18566
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
DealitabelaPadjadjaran University
Rusky Intan PratamaPadjadjaran University
Ayi YustiatiPadjadjaran University
Iis RostiniPadjadjaran University

Abstract

Fisheries
Flavor, nilem fish, proximat, steamed, volatile
Nilem fish is one of the freshwater fish commodities that have high protein content and high economic value. Even though it has a high protein content, nilem fish is still less attractive because its meat has a lot of spines, so it needs to be processed to increase public interest. Steaming is one of the recommended cooking methods for fish processing. Steaming affects the composition of flavor compounds in fishery products. Flavor volatile is a chemical component that plays a role in the odor (aroma) that comes from a food ingredient. This research is to study and identify the composition of volatile compounds found in steamed nilem fish. The nilem fish were taken from Cirata Cianjur Reservoir, West Java, then sample preparation was carried out at the Fishery Product Processing Technology Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. Analysis of volatile flavor compounds was carried out at the Flavor Laboratory of the Indonesian Rice Research Center, Sukamandi, Subang. The analysis of volatile flavor was carried out from February to April 2021. The volatile compounds were analyzed using Gas Chromatography/Mass Spectrometry (GC/MS). Volatile compounds were detected with a total of 40 compounds in the steamed sample and most of the compounds came from hydrocarbons, alcohols, aldehydes, ketones, esters, and others. Proximate analysis was carried out at the Laboratory for Conservation of Endangered and Hopeful Animals-PAU (Inter-University Center) Bogor Agricultural University. Proximate analysis of steamed nilem contains 73,19% of water content, 1.87% of ash, 3.42% of fat, and 21.07% of proteins.

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IJARIIE Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. "Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)" International Journal Of Advance Research And Innovative Ideas In Education Volume 8 Issue 6 2022 Page 281-286
MLA Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. "Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)." International Journal Of Advance Research And Innovative Ideas In Education 8.6(2022) : 281-286.
APA Dealitabela, Rusky Intan Pratama, Ayi Yustiati, & Iis Rostini. (2022). Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti). International Journal Of Advance Research And Innovative Ideas In Education, 8(6), 281-286.
Chicago Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. "Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)." International Journal Of Advance Research And Innovative Ideas In Education 8, no. 6 (2022) : 281-286.
Oxford Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. 'Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)', International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 6, 2022, p. 281-286. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/Volatile_Flavor_Compounds_Composition_of_Steamed_Fish_Nilem__Osteochilus_hasselti__ijariie18566.pdf (Accessed : 14 November 2022).
Harvard Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. (2022) 'Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)', International Journal Of Advance Research And Innovative Ideas In Education, 8(6), pp. 281-286IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/Volatile_Flavor_Compounds_Composition_of_Steamed_Fish_Nilem__Osteochilus_hasselti__ijariie18566.pdf (Accessed : 14 November 2022)
IEEE Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini, "Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)," International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 6, pp. 281-286, Nov-Dec 2022. [Online]. Available: https://ijariie.com/AdminUploadPdf/Volatile_Flavor_Compounds_Composition_of_Steamed_Fish_Nilem__Osteochilus_hasselti__ijariie18566.pdf [Accessed : 14 November 2022].
Turabian Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. "Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 8 number 6 (14 November 2022).
Vancouver Dealitabela, Rusky Intan Pratama, Ayi Yustiati, and Iis Rostini. Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti). International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2022 [Cited : 14 November 2022]; 8(6) : 281-286. Available from: https://ijariie.com/AdminUploadPdf/Volatile_Flavor_Compounds_Composition_of_Steamed_Fish_Nilem__Osteochilus_hasselti__ijariie18566.pdf
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