Abstract—The purpose of this research was to determine the quality of smoked stingray (Dasyatis blekery). The fish were divided into two groups; then processed using corncob (CCLS) and coconut shells (CSLS) liquid smoke. All of smoked stingray samples were subjected to sensory and chemical analysis. Sensory analysis on both samples was no statistically different. On the other hand, the lysine availability was different either in the in the raw materials or smoked samples due to smoking process and duration of storage. Different liquid smoke and storage time gave significant effect to lysine availabilty (p<0,05). Both liquid smoke gave significant effect (p<0,05) to PV (CSLS = 2,816 meq/kg & CCLS = 2,195meq/kg) and TBA (CSLS = 109,685 mg malonaldehide/kg & CCLS = 45,169 mg malonaldehide/kg), but during storage this value were decrease as an effect of antioxidant activities of phenolic compounds consist in each liquid smoke. In contrast, pH values were increase. Both liquid smoke were able to apllied as a method of smoking fish.

Index Terms—Chemical characteristic, coconut shells liquid smoke, corn cob liquid smoke, sensory, stingray.

The authors are with Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof. Soedarto, SH, Kampus Undip Tembalang Semarang 50275 Indonesia (e-mail: fronthea_thp@yahoo.com).

Cite: Fronthea Swastawati, Eko Susanto, Bambang Cahyono, and Wahyu Aji Trilaksono, "Sensory Evaluation and Chemical Characteristics of Smoked Stingray (Dasyatis Blekeery) Processed by Using Two Different Liquid Smoke," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 2, no. 3, pp. 212-216, 2012.