CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PRESERVING INDONESIANS ENDEMIC MILK FISH (CHANOS CHANOS) USING CURING AND SMOKING METHOD

Kiswantoro, Joseph Stefanus (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PRESERVING INDONESIANS ENDEMIC MILK FISH (CHANOS CHANOS) USING CURING AND SMOKING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This research examines the production and nutritional characteristics of cured and smoked milkfish (Chanos chanos), an age-old preservation technique designed to prolong shelf life, and enhance flavor, texture, and color. The method integrates salting, and smoking, drawing from ancient practices recognized for their effectiveness in maintaining food quality. Curing involves immersing the milkfish in a salt or sugar solution, or applying a dry cure, resulting in the fish absorbing significant amounts of sodium chloride, typically between 2-10%. After curing, the fish undergoes smoking, either hot or cold. Cold smoking, conducted at 20-30°C, preserves the fish without cooking it, retaining its raw texture while imparting a smoky flavor. The final product usually contains 2.0 to 3.9% sodium chloride, meeting modern standards for lightly preserved seafood. The nutritional profile of cured and smoked milkfish shows an increase in protein content and preservation of essential micronutrients, making it a nutritious dietary addition. This paper underscores the synergy between traditional preservation methods and contemporary dietary needs, ensuring the safety and palatability of the cured and smoked milkfish. Keyword: Milkfish, Curing, Smoking, Food Preservation, Nutritional Value, Cold Smoking, Traditional Methods

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Milkfish, Curing, Smoking, Food Preservation, Nutritional Value, Cold Smoking, Traditional Methods
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 14 Aug 2024 08:36
Last Modified: 14 Aug 2024 08:36
URI: http://repository.ottimmo.ac.id/id/eprint/1033

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