Asian Journal of Current Research

The smoking process has undergone significant development and liquid smoke has been widely used for the food industry as an ingredient that gives a distinctive aroma and flavor to food products. The purpose of this study was to determine the macronutrient quality of smoked fish and protein absorption in mice. Quality testing of barracuda smoked fish refers to SNI 2725: 2013. Test types include water content, ash content, protein content, fat content, pH, and Benzo[a]pyrene. In vivo analysis was conducted on mice to observe Protein Efficiencey Rate (PER), Net Protein Ratio (NPR), Total Protein Digestibility (TPD), Biological Value (BV), and Net Protein Utilization (NPU) values. Data were analysed with One-Way ANOVA. The results showed that the use of liquid smoke at a concentration of 5% had a significant effect (p < 0.05) on the test of moisture content of 55.2 ± 0.50, ash content of 4.28 ± 0.02, protein content of 35.47 ± 0.23, fat content of 4.55 ± 0.08, pH 6.77 ± 0.05 and benzo[a]pyrene < 0.02. The parameter results of TPD 78.21 ± 31.87, NPU 80.43 ± 3.75 in liquid smoked barracuda fish have higher values than traditional smoked barracuda fish, while PER 3.6 ± 4.06, NPR 4.06 ± 1.76 and BV 200 ± 4.24 have higher values in liquid smoked barracuda fish compared to traditional smoked barracuda fish. The addition of liquid smoke can to maintain product quality and improve the nutritional quality of protein because protein can be digested and absorbed by the body properly.