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The Effect of Smoking Duration on the Quality and Dha Composition of Milkfish (Chanos chanos F)

Fronthea Swastawati

Milkfish contains omega-3 fatty acids (DHA), which is very important to maintain the health of human
being. The research is mainly aimed to evaluate the reduction of DHA composition during smoking
process. Organoleptic value of the product i.e. : 8,1 for fresh fish; 8,59 for smoked fish A (3 hrs smoking
duration) and 8,78 for smoked fish B (5 hrs smoking duration). The composition of fish changes
normally i.e. moisture content of 75,03% (fresh fish) decreases to 70,08% (A) and 68,11% (B). Protein
composition increases from 20,30% (fresh fish) to 23,95% (A) and 27,50% (B). Lipid content increase
from 0,61% (fresh fish) to 1,79% (A) and 3,53% (B). Ash content changes from 1,35% (fresh fish) to
2,03 (A) and 1,89% (B). SPSS analysis of DHA found of p < 0,05 means that A and B were significantly
different. DHA content was found drastically decrease from 121,19 mg/100g (A) to 16,4 mg/100g (B).
ANOVA result proved that there is an interaction between smoking duration and the composition of
DHA. Smoking duration is recommended no longer than 3 hrs in order to maintain its quality and
minimizing the reduction of DHA.