Holistic Quality Assessment of Traditional Smoked Fish from the Sangihe Islands: Proximate, Sensory, and Microbiological Profiles

Abstract

This study characterized the chemical, sensory, and microbiological properties of four smoked fish products typical of the Sangihe Islands (pinekuhe, skipjack, tinapa, and roa). Twelve samples were collected from four production centers (n=3 per smoked fish type). Proximate analysis (moisture, ash, fat, protein, and carbohydrates) followed SNI standards; sensory evaluation involved 30 panelists using a 1–9 hedonic scale; and microbiological quality was measured via Total Plate Count (TPC). Data were analyzed using one-way ANOVA and Tukey’s post-hoc test. Significant differences were found among products for all proximate parameters (p<0.01; η²=0.72–0.89). Smoked roa fish had the lowest moisture content (17.46±0.31%) and the highest protein (23.78±0.16%) and ash (4.15±0.06%) contents. Smoked tinapa had the highest moisture content and was more prone to spoilage. Smoked skipjack had the highest fat content and the best appearance and texture scores, while smoked pinekuhe received the highest flavor score. All samples met the maximum ALT limit according to SNI (5.0×10⁵ CFU/g). Each product has specific quality advantages; however, products with relatively high moisture content require better hygiene practices to improve safety and shelf life. These findings provide an initial scientific basis for efforts to improve the quality of local products in the Sangihe Islands and surrounding area.