Profile of traditional smoking striped catfish (Pangasius hypophthalmus Sauvage 1878) and firewood used in province of riau, Indonesia

J. Bio. & Env. Sci. 2014 

Journal of Biodiversity and Environmental Sciences (JBES) 

ISSN: 2220-6663 (Print) 2222-3045 (Online) 

Vol. 5, No. 1, p. 562-572, 2014 

http://www.innspub.net 

RESEARCH PAPER 

OPEN ACCESS 

Profile of traditional smoking striped catfish (Pangasius 

hypophthalmus Sauvage 1878) and firewood used in province of 

riau, Indonesia 

Tjipto Leksono 1,2* , Eddy Suprayitno 3 , Hari Purnomo 4, Hardoko 3 

1 

Department of Fish Processing and Technology, Faculty of Fisheries and Marine Science, 

University of Riau, Pekanbaru, Indonesia 

2 

Doctoral Program of Fisheries and Marine Science, Faculty of Fisheries and Marine Science, 

University of Brawijaya, Malang, Indonesia 

3 

Department of Fish Processing and Technology, Faculty of Fisheries and Marine Science, 

University of Brawijaya, Malang, Indonesia 

4 

Department of Animal Food Technology, Faculty of Animal Husbandry, University of Brawijaya, 

Malang, Indonesia 

Article published on July 27, 2014 

Key words: hardwood, hot smoking, Vitex pubescens, phenolic compound, smoke flavor. 

Abstract 

This study was aimed to describe the profile of traditional striped catfish (Pangasius hypophthalmus Sauvage) 

smoking in Province of Riau, Indonesia. The study was collected data about the method of traditional smoking by 

survey. The survey was followed by the sampling and the laboratory analysis on the profile of produced smoked 

catfish and the best type of firewood used for fuel and smoke source. The laboratory analysis includes physicochemical 

characteristics and sensory analyses. Results showed that fish smoking in Riau is applying direct hot 

smoking method. The smoking process is conducted in two stages. The first stage is roasting at the smoking 

temperature of 60-90°C for four hours, continued with drying stage at the smoking temperature of 40° C for 

about five hours. The product of smoked catfish was blackish brown, shiny, dry and clay textured, and the weight 

reduced to 31% from initial weight. The best type of firewood was Laban (Vitex pubescens Vahl). The smoked 

catfish using Laban firewood as smoke source showed the highest content of total phenols 0.060 ± 0.003%, with 

the value of aw 0.680 ± 0.05, and pH 6.65 ± 0.12. The smoked catfish produced was the most preferred by 

panelists, especially its appearance and odor, with the average of sensory value 7.4. This sensory value is above 

the minimum standard value 7.0 determined by the Agency of National Standard in Indonesia for smoked fish. 

* Corresponding Author: Tjipto Leksono t_leksono@ymail.com 

562 | Leksono et al.


Introduction 

Fish smoking conducted in Province of Riau 

Indonesia was aimed to provide smoke flavor to the 

fish and simultaneously to extend the shelf life of the 

smoked fish. Several studies conducted by Girard 

(1992), Sikorski (2005 ) and Visciano et al. (2008) 

showed that smoking on various food products is a 

preservation method that not only increases the shelf 

life, but also gives the distinctive flavor and color of 

the product. Pszczola (1995) emphasized that the 

main purpose of smoking is to provide the desired 

flavor and color of the product due to the presence of 

phenol and carbonyl compounds in smoke. Another 

purpose is to preserve the smoked product, because 

the content of acids and phenolic compounds act as 

antibacterial and antioxidant. However, recent 

development reported by Varlet et al. (2007) was that 

the preference of consumers in Europe to smoked fish 

preferred more due to the smoke flavor and aroma on 

the fish rather than its shelf life. 

There are several factors that affect to the 

characteristics of the produced smoke during 

combustion process of the wood. Guillen and 

Ibargoitia (1999) noted several affecting factors, such 

as types of wood or fuel material (Baltes et al., 1981; 

Maga and Chen, 1985), the temperature during the 

smoking process (Hamm and Potthast, 1976; Toth, 

1980; Maga and Chen, 1985), the air volume during 

smoking process (Daun, 1972), and the size of the 

wood pieces and moisture content of the wood (Maga 

and Chen, 1985). 

The different materials of firewood produce the 

different complex chemical composition. The 

chemical composition of the wood is a mixture of 

structural volatile and non-volatile compounds with 

the different sensory characteristics, such as phenol, 

guaiacol and syringol and their respective derivatives 

(Kostyra and Baryłko-Pikielna, 2006). Phenol is a 

major contributor to the wood smoke flavor, but other 

compound groups are also important. Some phenolic 

compounds, namely guaiacol, 4-methylphenol and 

2,6-dimethoxyphenol, have been described as having 

a smoky odor (Maga, 1988). Fine types of firewood for 

smoking fuel are the types of hardwood. Smoke 

generated from the burning of hardwood will have 

different composition to the smoke generated from 

softwood. In general, hardwood will produce superior 

flavor, higher content of aromatic and acidic 

compounds more than those produced by softwood 

(Girard, 1992). Murniyati and Sunarman (2000) also 

informed that wood resin-containing is not good for 

smoking fish for causing unpleasant odor and taste. 

The process of smoked fish in Riau generally uses any 

type of firewood as smoke fuel, depending on the 

availability of the wood surrounding the smoking 

place (Leksono et al., 2009). Some types of firewood 

used as smoke fuel were Laban wood (Vitex 

pubescens Vahl), Medang wood (Litsea firma 

(Blume) Hook. f.), and Rambutan wood (Nephelium 

lappaceum L.). The use of these three types of 

firewood could produce bright and shiny smoked fish, 

with the aroma and flavor that were highly preferred 

by consumers. The results of this study provide 

information about striped catfish (Pangasius 

hypophthalmus) smoking in Province of Riau 

Indonesia, includes the methods and the process of 

traditional catfish smoking and a type of firewood 

which produce the best flavor of smoked catfish. 

Materials and methods 

Sampling 

The sample used in the research was striped catfish 

(Pangasius hypophthalmus), a species of freshwater 

catfish usually processed as smoked fish in Province 

of Riau, Indonesia. The fish was cultured in pond and 

their condition was fresh for smoking, because it was 

alive when handled. The weight of catfish samples 

were 225-275 g each. 

Three types of firewood used as smoking fuel were the 

types of hard wood. They were Laban (Vitex 

pubescens), Medang (Litsea firma), and Rambutan 

(Nephelium lappaceum). The diameter of woods was 

8-12 cm. They were sun-dried for several days before 

used. 



Survey Method 

The first step of the study was conducting surveys on 

the traditional smoked fish in Province of Riau, 

Indonesia. The survey was conducted by using a 

purposive sampling method (Tongco, 2007), based on 

the regional development center of the farming and 

processing of catfish in the province. We observe the 

profile of traditional smoking of catfish, including the 

smoking method and process, the smoking time and 

temperature, and the types of firewood used as fuel 

and smoke source. 

Data Analysis 

The survey was followed by laboratory analysis on the 

profile and type of wood used for smoke fuel. The 

sample of smoked fish were identified and compared 

based on the difference of the used firewood types as 

fuel for catfish smoking. Each sample was collected 

from three different fish smoking units and analyzed 

for their physico-chemical characteristic, consumer 

preference, and identification of its volatile 

compound. 

and the data were subjected to statistical evaluation 

using Genstat 15. Advanced test of Least Significant 

Difference (LSD) with P


roasting was drying. The drying stage was conducted 

by reducing the flame of firewood burning and turned 

to temperature of 40°C for five hours. The smoking 

process was finished when the smoked catfish is 

blackish brown, shiny, dry and clay textured, and the 

weight was reduced to 31% of initial weight. 

Smoking the fish at high temperature cooked the 

smoked striped catfish. The cooked fish can be 

achieved when the moisture content in the air 

increased and raised the temperature of the fish’s 

flesh (Afrianto and Liviawaty, 2005). Ghozali et al. 

(2004) also proved that smoking the fish at 

temperature of 50°C or more was causing the smoked 

fish cooked. Swastawati et al. (2012) stated that the 

high temperature during fish processing was causing 

to denaturation of fish protein. 

Catfish was dehydrated and its moisture reduced due 

to the heating of smoking chamber by the flame of 

firewood during the smoking process. The heating of 

air in the smoking chamber caused the hot air flew out 

of the chamber, thus lowered the humidity in the 

smoking chamber. The low humidity of the air in the 

smoking chamber will draw water from the fish flesh, 

until the equilibrium of water vapor pressure in the 

flesh and in the air around the fish’s surface. This 

condition is shown by the low value of aw in smoked 

fish. Storey (1982) stated that the velocity of air flow 

and humidity will determine how quick the fish to dry. 

Smoked catfish with traditional smoking in Riau can 

be stored for more than a month at room temperature 

(28-31°C). Beside of its dry texture, the smoked fish 

also contains some preservative compound derived 

from smoke, namely phenolic and acid compounds. 

The smoking can extend the shelf life of fish products 

by inhibiting the activity of enzyme (Lakshmanan et 

al., 2003) and suppress the growth of microbes 

(Truelstrup et al., 1996; Bugueno et al., 2003). 

Preservative effect is caused by the presence of some 

antimicrobial and antioxidant compounds in the 

smoke. These compounds also give a distinctive color 

and flavor of meat or smoked fish (Hattula et al., 

2001; Martinez et al., 2007; Muratore et al., 2007). 

Physico-chemical Characteristic 

The proximate composition of smoked striped catfish 

was produced by using different types of firewood. It 

is including the percentage of moisture, protein, fat, 

carbohydrate, and ash (Table 1). The traditional 

smoked catfish moisture ranged 17.06 - 17.96%. It 

means that the smoked catfish is a dry food product, 

which allows to be stored in a relatively long period 

(more than a month) at room temperature (28-30°C). 

Fat content of traditional smoked catfish ranged 

10.98 - 11.77%. It means that content of fat in the 

catfish is very high and allows the smoked catfish 

susceptible to oxidative rancidity and hydrolysis by 

fungi. Meanwhile, the protein content of smoked 

catfish is quite high, 61.46 - 62.16 %. It shows that the 

smoked catfish has a high nutrient value. The content 

of carbohydrate and ash of the smoked catfish ranged 

from 3.38 to 3.47% and from 5.72 to 5.77%, 

respectively. The fairly high ash content sourced from 

the mineral content of catfish and smoke particles 

attached to the surface of the smoked catfish. All of 

proximate composition values are not significant 

different (P>0.05) among smoked catfish produced 

by using different types of firewood. It means that the 

difference of type of firewood is not affecting to the 

proximate composition values of smoked fish 

produced. 

Tabel 1. Proximate composition of smoked catfish on different types of firewood. 

Type of 

Proximate composition 

firewood Moisture (%) Protein (%) Fat (%) Carbohydrate (%) Ash (%) 

Laban 17.06 ± 0.49 a 62.16 ± 0.39 a 10.98 ± 0.42 a 3.58 ± 0.15 a 5.72 ± 0.16 a 

Medang 17.96 ± 0.87 a 61.46 ± 0.88 a 11.15 ± 0.39 a 3.51 ± 0.14 a 5.77 ± 0.12 a 

Rambutan 17.12 ± 0.13 a 61.79 ± 0.28 a 11.77 ± 0.19 a 3.57 ± 0.17 a 5.74 ± 0.14 a 

Note: The value is shown as a mean and a deviation standard (r=3). The same superscript letters within the same 

column indicate no significant difference (P>0.05) 



The physico-chemical characteristic of smoked 

striped catfish produced by using of different types of 

firewood was including the value of aw, pH, total acid, 

and total phenol (Table 2). The content of total 

phenol in the smoked catfish produced by using 

Laban wood as a fuel and source of smoke indicates 

the highest value (0.060 ± 0.003%), significantly 

different to Medang wood (P0.05). The higher content of total phenol may 

cause to the higher value of hedonic, especially for the 

value of odor and flavor. Thus, the panelists were 

preferred more to the smoked fish using Laban wood. 

The phenolic compounds which responsible for flavor 

formation in smoked food products and also have 

antioxidant activity which affects their shelf life 

(Girard, 1992). Components of phenolic compounds 

that have a role in the formation of flavor are 

guaiacol, 4-metilguaiakol and 2,6-dimetoksifenol. 

Guaiacol haves a role in smoky taste, while syringol 

haves a role in smoky aroma (Daun, 1979). Phenol 

threshold value of the smoke condensate was 0.147 

ppm for taste stimuli and 0.023 ppm for odor stimuli 

(Ruiter, 1979). 

Tabel 2. 

Physico-chemical value of smoked catfish on different types of firewood. 

Type of 

Physico-chemical value 

Firewood 

aw pH Total Acid (%) Total Phenol (%) 

Laban 0.680 ± 0.003 a 6.55 ± 0.12 a 0.250 ± 0.023 a 0.060 ± 0.003 a 

Medang 0.689 ± 0.004 a 6.62 ± 0.18 a 0.262 ± 0.022 a 0.048 ± 0.002 b 

Rambutan 0.682 ± 0.006 a 6.56 ± 0.16 a 0.259 ± 0.035 a 0.058 ± 0.003 a 

Note: The value is shown as a mean and a deviation standard (r=3). Different superscript letters within the same 

column indicate significant difference (P


and appearance. The appearance is brownish but 

shinier than the others. The consumer preference of 

smoked fish was primarily based on the color of the 

smoked fish. The best appearance of smoked fish is 

characterized by its surface colour, which is golden 

brown (Obodai et al., 2009). Girard (1992) explained 

that carbonyl compounds have a major influence on 

the color. Smoked product color due to the 

interaction between the carbonyl amino group 

through the Maillard reaction. 

Table 3. Hedonic score of smoked catfish produced by using of different types of firewood. 

Type of Firewood Appearance Taste Odor Texture 

Laban 7.5 ± 0.1 b 7.3 ± 0.2 b 7.5 ± 0.3 b 7.2 ± 0.3 a 

Medang 7.1 ± 0.3 a 6.8 ± 0.2 a 7.1 ± 0.1 a 7.1 ± 0.2 a 

Rambutan 7.3 ± 0.2 ab 7.2 ± 0.1 b 7.3 ± 0.1 ab 7.2 ± 0.1 a 

Note: The score of hedonic is ranging between 1 and 9. Score 1 is the lowest score (extremely disliked), 5 (fire), 

and 9 is the highest score (extremely like). Hedonic score is shown as a mean and a deviation standard (p=25, 

r=3). Different superscript letters within the same column indicate significant difference (P0.05). It was 

also correlated to its lowest water content and the 

value of aw that was not significantly different each 

others. 

The results indicate that the different type of firewood 

affects the flavor of produced smoked fish. Laban 

wood is the best type of firewood used for smoke fuel 

rather than Medang wood or Rambutan wood. The 

taste was tastier and the odor is smokier, 

characteristically of smoked fish. It may be caused by 

the higher of total phenol contained in the smoked 

fish produced. Girard (1992) stated that the content 

of chemical components in the smoke is influenced by 

different types of wood materials used, especially the 

content of phenolic compound. Chemical components 

in the smoke can be used for determining the quality 

of the smoked products. Woody, et al. (2000) 

explained that the effect of different types of firewood 

to the flavor of smoked product was caused by the 

formation of the basic patterns of smoke over wood 

decomposition by heat. Hardwood produces good 

color and taste of smoked product, but the smoking 

process will take longer time than softwood. 

Smoke generated from the burning of hardwood will 

vary with the composition of smoke produced from 

burning of softwood. The different types of materials 

of wood’s smoke produces different complex chemical 

composition, which is a mixture of structural volatil 

and non-volatile compounds with different sensory 

characteristics, such as phenol, guaiacol and syringol 

and their derivatives (Kostyra and Pikielna, 2006). 

Volatile compound in smoked fish 

The volatile compounds in smoked striped catfish 

produced by using three types of firewood analyzed 

by using GC/MS were shown as the chromatogram in 

Fig. 2. Based on the chromatogram, the volatile 

compounds in traditional smoked catfish are 

categorized into several compound groups, as listed in 

Table 4. 



Table 4. The list of volatile compounds contained in traditional smoked striped catfish. 

Group of 

Compound 

Organic 

Acids 

Phenolic 

Smoked by using 

Laban firewood 

Smoked by using Medang 

firewood 

Smoked by using 

Rambutan firewood 

Compound 

name 

RA Compound name RA Compound name RA 

Acetic acid, 63.9 Acetic acid, myristic 23.0 Acetic acid, Propionic 56.0 

Hexadecanoic 

acid, benzoic acid, 

acid, Butanoic acid, 

acid, and 

Metholene, Methyl 

Isopentanoic acid , 

Palmitinic acid 

ester oleic acid, and 

Dodecanoic acid, 

2,4-Hexadienedioic 

Palmitinic acid, and 

9-Octadecenoic 

acid, Emersol, 

BHT, Creosol, 

Phenol, and 

Syringol 

acid. 

35.5 2-Ethylhexanol , 

Furfuryl alcohol, 1,3,5- 

tri-o-methyl-triacetate 

galactitol, 

Cyclododecanol, 2- 

methoxy phenol, BHT, 

Creosol, Phenol, 4- 

ethyl-2-methoxyphenol, 

4-methyl-2- 

phenyl-1,4-pentanediol, 

2,3-dimethylphenol, 

2-methyl-phenol, 

Dihydroeugenol, 

Isoeugenol, 2,4- 

dimethyl-phenol, 

Syringol, 

Methylsyringol, and 

Methoxyeugenol 

Other Myristal-dehyde 0.6 Limonene, 1,2- 

Dichlorobenzene, 

Heptadecane, 

Cyclododecane, 

Pentadecane, 

Hexadecane, 1-methyl- 

2-Pyrrolidinone, 

Cyclododecane, 

Farnesene, 

Naphthalene, 

Tetratriacontane, 2,5- 

Dibutylfuran, and 1- 

methyl- 2,4- 

Imidazolidinedione 

Note: RA means relative percentage of area width (%). 

Myristic acid. 

49.8 2-ethyl-1-Hexanol, 2- 

methoxy phenol, BHT, 

Creosol, Homoguaiacol, 

Phenol, 4-ethyl-2- 

methoxy-phenol, 

Creosol, 2,5-dimethylphenol, 

Syringol, and 4- 

Methoxy-3-phenol 

26.8 1-hydroxy- 2- 

Propanone, 

Pentadecane, 

Cyclotene, 3,4-dimethyl 

cyclopentenolone, 5- 

Isopropenyl-3- 

isopropyl-2,2-dimethyl- 

2,5-dihydrofuran, 

3,4,5- 

Trimethoxytoluene, 

Acetoguaiacon, and 

guaiacylacetone 

30.3 

13.8 

Table 4 indicates that the volatile compounds in 

smoked catfish produced by using Laban firewood 

were dominated by organic acid. It showed by relative 

percentage of area width (RA) 63.9%, followed by 

Rambutan firewood and Medang firewood with the 

RA of 56.0% and 23.0%, respectively. Phenolic 

compounds was dominated in striped catfish smoked 

using Medang firewood, followed by Laban firewood 

and Rambutan firewood with the RA of firewood with 

the RA of 49.8%, 35.5% and 30.3%, respectively. 

The striped catfish (Pangasius hypopthalmus) 

smoking in Riau Province Indonesia was applying 

direct hot smoking method. The best type of firewood 

was Laban (Vitex pubescens). The smoked catfish 

produced by using Laban firewood as a smoke source 

showed somewhat blackish brown, shiny, dry and clay 

textured, and weight reduction up to 31 % of initial 

weight. It was the most preferred by consumers with 

the average of sensory value 7.4, above the minimum 

standard value 7.0 determined by Agency of National 

Standard in Indonesia for smoked fish. 



(i) 

Volatile compounds in smoked catfish produced by using Laban firewood 

(ii) 

Volatile compounds in smoked catfish produced by using Medang firewood 

(iii) 

Volatile compounds in smoked catfish produced by using Rambutan firewood 

Fig. 2. Chromatogram of volatile compounds in traditional smoked striped catfish. 



It is suggested to used Laban wood as the smoke fuel 

and source in fish smoking, so that it became to be a 

characteristically type of wood for fuel and source of 

fish smoking in Riau Province Indonesia. 

Department of Fisheries and Marine of Riau. 

2007. Annual statistics of Department of Fisheries 

and Marine, Province of Riau. Pekanbaru: 

Department of Marine and Fisheries of Riau. 

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Profile of traditional smoking striped catfish (Pangasius hypophthalmus Sauvage 1878) and firewood used in province of riau, Indonesia

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