Abstract
One of the meat products in East Nusa Tenggara is called “se’i”, commonly made from beef, pork, deer meat, and recently have been developed using fish meat. Moisture Sorption Isotherm (MSI) is an important characteristic of food which is almost affected to aspect of the dehydration process and storage stability of the dried product. The aims of this study are to produce tuna se’i using liquid smoke with different concentrations, and to determine the MSIs using a constant relative humidity camber. In this method, water content of samples are allowed to equilibrate in a closed chamber with a salt solution which produces a desired relative humidity. Tuna se’i were made from two part of the tuna meat, that is, dorsal and belly. Five liquid smoke concentrations were used to dip the meats, that is, 1.0, 1.2, 1.4, 1.6 and 1.8%. The results show higher water conten in se’i from dorsal and the lower in se’i made from belly. The equilibrium moisture conents for samples in lower RHs ( 54%) ranged between 11.12 and 75.65% (db). Using five models equations, Oswin models shown best fit values of regression coefficients, with ranges value of relatife determination, 4.81 to 9.89, and MSI curves were sigmoid. From the MSI curves, can be conclude that tuna se’i need a packaging for storage in ambient temperature specially RHs above 50%. Key words: Liquid smoke, se’i, moisture sorption isotherm (MSI), equilibrium moisture content.
Highlights
Every region in Indonesia has a typical food preferred, in accordance with raw materials and additional materials are available locally
Se'i meat is one of the popular products processed in East Nusa Tenggara (ENT) especially community those living in mainland of West Timor
Se'i meat were processed by direct smoking using woods fire at temperature of 60 to 100°C for 4 to 12 h, depend on meat size and ultimate water content needed
Summary
Every region in Indonesia has a typical food preferred, in accordance with raw materials and additional materials are available locally. Se'i meat is one of the popular products processed in East Nusa Tenggara (ENT) especially community those living in mainland of West Timor. Se'i are made from beef, buffalo, horse, deer and pork meats but recently, se’i were processed using fish meat. These products have been widely introduced, especially through those who have been visited ENT. Se'i meat were processed by direct smoking using woods fire at temperature of 60 to 100°C for 4 to 12 h, depend on meat size and ultimate water content needed.
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