Ecology, Environment and Conservation Paper

SECURITY ASSESSMENT AND ACCEPTANCE LEVELS ON SE’I TUNA PRODUCTS PROCESSED WITH DIFFERENT MATERIAL AND CONCENTRATION OF LIQUID SMOKE

Ayub U.I. Meko, Melkianus Nuhamara and Mada M. Lakapu

Abstract

Meat se’i products in Kupang City are generally processed using special wood smoke, namely Kesambi (Schleichera oleosa). The wood parts used are stems and leaves. The products appearance will be very interesting and preferred when smoked with wood and leaves of Kesambi. The continuously use of this wood will threaten its population. Modification of smoked meat continues to be developed using liquid smoke to obtain safe and uniform products in each production period. A study was carried out to obtain liquid smoke from Kesambi stems and leaves and then applied to the manufacture of tuna se’i. The aims of this study was to determine safety level of the liquid smoke and to characterize tuna se’i which were processed with liquid smoke from Kesambi stems and leaves at different concentrations. The result showed that the average pH of liquid smoke from the leaves 5.6 was higher than 2.7 average pH the stems. PAH compounds such as benzo(a) pyrene and benzo(a)antracene produced in the smoke was 0.01 – 0.14 ppb, while in the tuna se’i was not detected. The liquid smoke is safely used in tuna se’i making because the PAH level is below the required maximum limit of 5 ppb. Tuna se’i which is processed with liquid smoke from Kesambi leaves at a concentration of 0.9% v/v has a score of 8.2 or is very preferred compared to the smoke from Kesambi wood.