Composition of Volatile Flavor Compound on Fresh Asian Redtail Catfish
Sofie Widya Asri *
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
Rusky Intan Pratama
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextraction (SPME) and used Gas Chromatography-Mass Spectrometry (GC/MS) to detect the compound on the sample. The volatile flavor compound were successfully detected with total 23 compounds on fresh sample and mostly the compounds were derived from hydrocarbons, aldehyde, alcohols, ketones, ester, and others. The highest proportion that detected was hexanal compound (26,78%) The proximate analysis was also identified. The result of proximate analysis on fresh sample were water content (79,21%), ash (1,09%), protein (17,21%), and fat (2,17%)
Keywords: Asian redtail, catfish, fresh, volatile flavor compound, proximate