Optimization of stingray (Trygon sephen) smoking to extend shelf life and consumer preferences using response surface methodology H Suprapto1,2*, S Kumalaningsih1, W Wignyanto1, I Santoso1, and S Sucipto1,3
1Doctoral Program in Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Malang
2Department of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University, Samarinda
3Halal and Qualified Industry Development (Hal-Q-ID), Faculty of Agricultural Technology, Brawijaya University, Malang
Abstract
Smoking is one of the preservation processes that are widely used in fishery products. All this time, the fish smoking process has not been standardized so that the quality and shelf life varies. Optimization of fish smoke is essential to do. This study aims to determine the optimization of the smoking process in stingrays to obtain smoked stingrays that have a long shelf life and high sensory value that consumers like. This study used the Response Surface Method (RSM) using three independent variables, including soaking time of stingrays in liquid smoke (2-4 hours), smoking temperature (60-80oC), and smoking time (3-5 hours). The storage time (days) and consumer preferences (value) were measured in this study. The results showed that stingrays soaked in liquid smoke for 3 hours, heated to 86.8oC for 3 hours, showed the best results with a shelf life of up to 9 days and most preferred by consumers. This result can be made as a recommendation for the standardization of stingray smoking.
