VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)

Flavor Science

The components of volatile compounds contained in a commodity have an influence on the distinctive aroma and flavor of the commodity. One of the fishery commodity with a fairly high production volume in Indonesia is squid. Squid samples was taken from Indramayu, West Java, Indonesia and subsequently the sample preparation was conducted at the Laboratory of Fishery Processing Technology, Faculty of Fisheries and Marine Science, Universitas Padjajaran. Volatile components were analyzed at Flavor Laboratory, Indonesian Center for Rice Research, Subang. Volatile compounds were analyzed using Gas Chromatography / Mass Spectrometry (GC / MS) with an extraction temperature of 80ºC in 45 minutes (Solid Phase Micro Extraction). The proximate analysis was analyzed at Inter-University Centre Laboratory, Bogor Agricultural Institute. The volatile compound analysis successfully detected 15 compounds in the fresh squid sample. The proximate analysis showed fresh squid contained 84.01% water content, 1.01% ash content, 0.65% fat content and 14.13% protein content.

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