Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)
Syifa Dwirahmalia Fazriaty *
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Sumedang Regency, West Java, Indonesia.
Rusky I. Pratama
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Sumedang Regency, West Java, Indonesia.
Evi Liviawaty
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Sumedang Regency, West Java, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Marine Science, Universitas Padjadjaran, Sumedang Regency, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.
Keywords: Volatile flavor, marble goby, streaming, proximate