Canning of Traditional Acehnese Food Made by Dried Little Tuna (Euthynnus affinis) Using Two Sterilization Methods

Abstract

Dried fish of Euthynnus affinis which is also known as “little tuna” or “tongkol” is called ikan kayu in Bahasa Indonesia or keumamah in Acehnese. Keumamah is similar with Japanese katsuobushi which is prepared from dried and smoked bonito. Traditional dishes which made from keumamah are quite many and the one that is famous among Acehnese is called keumamah tumis (cooked keumamah or CK) which is cooked with special Acehnese herbs and spices. This study aimed to determine the effect of sterilization methods on the quality of canned CK. Two variables examined were the treatment of fish as raw material, i.e., B1 = boiled and sun-dried little tuna, B2 = boiled and fried little tuna and the sterilization method: M1 = water bath sterilization for 120 minutes and M2 = sterilization using pressure canner at 115 °C for 60 minutes. Heat penetration study and calculation of sterilization time (Fo value) were conducted using thermocouple data logger for canned CK sterilized using pressure canner. Proximate, total plate count (TPC) analysis and pH were done for fresh fish. Canned CK were analyzed for proximate, peroxide value, and microbiological analysis (TPC). The results showed that the canned CK had an average water content of 49.85%, ash, protein and fat content were 2.18%, 17.74%, and 21.0%, respectively. The pH was 4.85, Peroxide Value (PV) of 5.87%, and the products’ TPC were < 1 x 101 colony/g. Heat penetration study indicated that the Fo for canned CK sterilized at 115 °C for 60 minutes was 5.76 min and at 100°C for 120 minutes was 0.54 min.

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

“…Protein is a source of amino acids that play an important role as a builder and regulator of the human body. During the sterilization process, about 40% of the total amino acids in fish meat are decomposed (Anwar et al., 2020 ).…”

“…Fish oil contains ω‐3 fatty acids, especially EPA and DHA, which are beneficial for the human body. In food, fat acts as a carrier of vitamins, flavor and as an important source of calories (Anwar et al., 2020 ).…”

“…Peroxide compounds can accelerate the process of food rancidity and spoilage. The results of the analysis showed that the peroxide value of canned fish ranged from 3.76 to 6.67 meqO 2 /kg with an average value of 5.10 meqO 2 /kg for both fish species (Anwar et al., 2020 ).…”

“…This was because at the time of canning fish, the oil used was fresh and still at its best quality and had never gone rancid. Rancidity in food products can reduce the quality of products which is due to the interaction of fat and oxygen, which causes the formation of peroxides that are unstable and easily decompose into aldehydes, ketones (Anwar et al, 2020). The iodine number of the oil is determined by some reliable laboratory centers.…”

Pengenalan Dan Pemanfaatan Tungku Biomasa Dengan Pembakaran Bersih Bagi Pengusaha Ikan Kayu (Keumamah) Di Kota Banda Aceh

“…Keumamah merupakan hasil pengawetan ikan tongkol yang direbus kemudian dijemur menggunakan sinar matahari. Istilah tongkol digunakan secara luas oleh masyarakat untuk mengidentifikasi beberapa spesies ikan dalam famili tuna, namun untuk bahan keumamah ini khusus digunakan dari spesies Euthynnus affinis (Anwar et al, 2020). Jenis ikan ini tersedia melimpah di perairan laut Aceh, sepanjang tahun (Nabila et al, 2018).…”