Volatile Flavor Compounds Composition of Steamed Fish Nilem (Osteochilus hasselti)

Fisheries

Nilem fish is one of the freshwater fish commodities that have high protein content and high economic value. Even though it has a high protein content, nilem fish is still less attractive because its meat has a lot of spines, so it needs to be processed to increase public interest. Steaming is one of the recommended cooking methods for fish processing. Steaming affects the composition of flavor compounds in fishery products. Flavor volatile is a chemical component that plays a role in the odor (aroma) that comes from a food ingredient. This research is to study and identify the composition of volatile compounds found in steamed nilem fish. The nilem fish were taken from Cirata Cianjur Reservoir, West Java, then sample preparation was carried out at the Fishery Product Processing Technology Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University. Analysis of volatile flavor compounds was carried out at the Flavor Laboratory of the Indonesian Rice Research Center, Sukamandi, Subang. The analysis of volatile flavor was carried out from February to April 2021. The volatile compounds were analyzed using Gas Chromatography/Mass Spectrometry (GC/MS). Volatile compounds were detected with a total of 40 compounds in the steamed sample and most of the compounds came from hydrocarbons, alcohols, aldehydes, ketones, esters, and others. Proximate analysis was carried out at the Laboratory for Conservation of Endangered and Hopeful Animals-PAU (Inter-University Center) Bogor Agricultural University. Proximate analysis of steamed nilem contains 73,19% of water content, 1.87% of ash, 3.42% of fat, and 21.07% of proteins.

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