Development of a Chimney Oven Design to Improve the Quality of Smoked Fish
DOI:
https://doi.org/10.46891/Keywords:
Smoked Fish, Chimney Oven, Product Quality, Anchovies, Mackerel, TunaAbstract
Traditional fish smoking is done in open areas and has been practiced for generations. The main disadvantages of open-air fish smoking are poor hygiene, short product shelf life, uneven heat distribution resulting in inconsistent smoked fish products, wasteful use of fuel, and excessive smoke that can pollute the environment. The purpose of this study is to develop a method of smoking fish using a closed system, namely a chimney oven that has several racks and a place to hang the fish to be smoked. The chimney oven equipment is equipped with a fuel compartment at the bottom, while the top is made into a chimney for smoke to escape to control the amount of smoke and heat inside the smoking chamber. The smoked fish are anchovies, mackerel, and tuna, with smoking times of 1, 1.5, and 2.5 hours, respectively. The quality parameters of smoked fish studied were moisture content and ash content using the gravimetric method, protein content using the titration method, and fat content using the Soklet extraction method. The results showed that the moisture content of smoked fish tested from three types of fish, namely anchovies, mackerel, and tuna, for the chimney oven was 5.86%, 20.54%, and 42%, respectively, and for the open smoking system, it was 15.62%, 32.90%, and 58.35%, respectively. The protein levels for the chimney oven system were 27.23%, 22.82%, and 20.13%, respectively, and for the open system, they were 18.34%, 17.91%, and 16.55%, respectively. The fat content for the chimney oven system is 1.16%, 5.07%, and 7.04%, respectively, and for the open system it is 0.92%, 4.23%, and 6.65%, respectively. The ash content for the chimney oven system is 5.21%, 4.33%, and 6.64%, respectively, and for the open system it is 4.96%, 3.08%, and 55.25%, respectively. Thus, it can be concluded that smoking fish using a closed system with a smokehouse oven can improve the quality of smoked fish and is better than an open smoking system.
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