UNDIP Professor: Liquid Smoke Technology in Fish Pushes to Go Global
Liquid smoke technology for fishery product processing is believed to be a new trend in the industrial era 4.0 which can encourage Indonesian smoked fish products to go global or enter the international market. The use of liquid smoke technology is also believed to attract millennials to become smoked fish consumers.
This was revealed in the presentation of a prospective professor from the Undip Faculty of Fisheries and Marine Sciences, Dr. Ir. Fronthea Swastawati MSc, in a paper entitled “Liquid Smoke Technology Innovation for Processing Fisheries Products Towards the 4.0 Industrial Revolution in Indonesia”.
Plenary Session of the Undip Academic Senate (SA) Professorship Board which was held offline and online on Wednesday, December 16 was attended by the Chair of the Undip SA for the 2020–2025 Period Prof. Ir Edy Rianto MSc Ph.D. IPU, Prof. Dr. Endang Larasati Setianingsih MS (Secretary SA), Chair of the Undip Board of Professors Prof. Dr. Ir Purwanto DEA, as well as professors and members of the Academic Senate. Acting as a moderator of the Dean of the Faculty of Fisheries and Marine Sciences, Prof. Ir Tri Winarni Agustini MSc Ph.D.
Fronthea Swastawati, who teaches a lecturer at the Faculty of Fisheries and Marine Sciences, revealed that liquid smoke is actually the result of condensation or condensation from burning materials such as coconut shells, corncob, rice husks, or wood which contain lots of lignin, cellulose, and hemicellulose in her presentation.
Liquid smoke contains phenol and carbonyl compounds which can be used as an antibacterial, antioxidant, flavor agent and preservative. Besides that, it can also be used for processing food products, and as a disinfectant.
Based on research, fumigation using liquid smoke shows better product quality, is also faster in time, more efficient production costs, is environmentally friendly, and does not need to invest in building a chimney. Also, the space requirements for liquid smoke storage are smaller.
The treatment results on catfish fillets showed that the muscle tissue in fish without the addition of liquid smoke nanocapsules was easily damaged and brittle, while the muscle tissue of the fillets with the addition of liquid smoke was more compact. This shows that the addition of liquid smoke nanocapsules has a positive effect on the texture of fish muscle tissue.
Regarding the change in texture, it is related to a decrease in water content which results in a denser texture of the fish due to the influence of carbonyl compounds contained in liquid smoke. The coating material used in this research is alginate.
Fronthea, who graduated from a master’s program at the University of Humberside, UK, admits that even though there is liquid smoke technology, traditionally smoked fish products may not be displaced.
In the traditional generation, the interest in consuming traditional smoked fish is still high, but in the educated generation or new enthusiasts of liquid smoked fish and the millennial generation, it is believed that they accept liquid smoked fish products more.
Interestingly, liquid smoked fish products will be easier to enter the global market because they are more uniform, more durable, and have a lower carcinogenic risk. This is very profitable because all regions in Indonesia have smoked fish products.
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