Volatile Flavor Compounds Composition of Steamed Squid (Loligo sp.)

Abstract

Squid (Loligo sp.) is one of the marine fishery commodities that abundant in resources and valuable economically in Indonesia. To increase the economic value of food, processing activities are needed, steaming is one of them. Processing activities using high temperatures are suspected to affect the composition of flavor compounds in fishery products. Flavor volatile are components that act as aroma, the initial impression (top notes), and evaporate easily. This research is to study and identify volatile compounds composition found in steamed squid. The squid was taken from Indramayu, West Java, subsequently the sample preparation was conducted at the Laboratory of Fishery Processing Technology, Faculty of Fisheries and Marine Science, Universitas Padjajaran. Volatile components were analyzed at Flavor Laboratory, Indonesian Center for Rice Research, Sukamandi, Subang from February to April 2021. Volatile compounds were analyzed using Gas Chromatography / Mass Spectrometry (GC / MS) with an extraction temperature of 80ºC 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 30 compounds in the steamed squid sample. The proximate analysis showed steamed squid contained 74.99% water content, 1.49% ash, 2.09% fat, and 21.12% protein.