VOLATILE COMPONENTS COMPOSITION  OF FRESH SQUID (Loligo sp.)

Rusky I. Pratama; Iis Rostini

VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)

July 2021

Vol-7, Issue-4

Paper ID: 14927

ISSN: 2395-4396

Downloads: 0

Abstract & Details

Research Area

Flavor Science

Keywords

aroma flavor proximate squid volatile

Abstract

The components of volatile compounds contained in a commodity have an influence on the distinctive aroma and flavor of the commodity. One of the fishery commodity with a fairly high production volume in Indonesia is squid. Squid samples was taken from Indramayu, West Java, Indonesia and subsequently the sample preparation was conducted at the Laboratory of Fishery Processing Technology, Faculty of Fisheries and Marine Science, Universitas Padjajaran. Volatile components were analyzed at Flavor Laboratory, Indonesian Center for Rice Research, Subang. Volatile compounds were analyzed using Gas Chromatography / Mass Spectrometry (GC / MS) with an extraction temperature of 80ºC in 45 minutes (Solid Phase Micro Extraction). The proximate analysis was analyzed at Inter-University Centre Laboratory, Bogor Agricultural Institute. The volatile compound analysis successfully detected 15 compounds in the fresh squid sample. The proximate analysis showed fresh squid contained 84.01% water content, 1.01% ash content, 0.65% fat content and 14.13% protein content.

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Author Information

#	Name	Institute / Affiliation
1	Rusky I. Pratama	Universitas Padjadjaran
2	Iis Rostini	Universitas Padjadjaran

How to Cite

Use the following formats to cite this article in your research.

APA Style

Pratama, Rusky I. & Rostini, Iis (2021). VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.). International Journal of Advance Research and Innovative Ideas In Education, 7(4), 617-623.

MLA Style

Pratama, Rusky I., and Iis Rostini. "VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)." International Journal of Advance Research and Innovative Ideas In Education, vol. 7, no. 4, 2021, pp. 617-623.

IEEE Style

Rusky I. Pratama and Iis Rostini, "VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)," International Journal of Advance Research and Innovative Ideas In Education, vol. 7, no. 4, pp. 617-623, 2021.

Vancouver Style

Pratama Rusky I., Rostini Iis. VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.). International Journal of Advance Research and Innovative Ideas In Education. 2021;7(4):617-623.

Harvard Style

Pratama, Rusky I. & Rostini, Iis (2021) 'VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)', International Journal of Advance Research and Innovative Ideas In Education, 7(4), pp. 617-623.

Chicago Style

Pratama, Rusky I. and Iis Rostini. "VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)." International Journal of Advance Research and Innovative Ideas In Education 7, no. 4 (2021): 617-623.

Turabian Style

Pratama, Rusky I. and Iis Rostini. "VOLATILE COMPONENTS COMPOSITION OF FRESH SQUID (Loligo sp.)." International Journal of Advance Research and Innovative Ideas In Education 7, no. 4 (2021): 617-623.