Vol. 4, Issue 1 (2019)
Volatile flavor compounds composition of fresh and steamed tiger shrimp (Penaeus monodon)
Author(s): Rusky I Pratama, Isma Yuniar, Herman Hamdani, Iis Rostini
Abstract: The objective of this study were to identify fresh and steamed tiger shrimp volatile compounds. Tiger shrimp was taken from Indramayu, West Java, subsequently the sample preparation was conducted at the Laboratory of Fishery Processing Technology, Faculty of Marine Science, University of Padjadjaran. Volatile components were analyzed at Flavor Laboratory, Indonesian Center for Rice Research, Sukamandi, Subang in February to April 2018. The methods use was experimental with two different treatments consist of fresh and steamed tiger shrimp. Volatile compounds were analyzed using Gas Chromatography / Mass Spectrometry (GC / MS) with extraction temperature of 45ºC for fresh sample and 80ºC for steamed sample 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 27 compounds in fresh samples and 36 compounds in steamed tiger shrimp sample. The proximate analysis showed variances between the two treatments especially on moisture content, ash, protein, and lipid (Fresh black tiger shrimp had 77.42% moisture content, 1.55% ash, 0.59% lipids, 19.96% protein and steamed tiger shrimp had 67.37% moisture content, ash 1.56%, 1.06% lipids and 29.31% protein).