Application of Pulsed Electric Field for Squid Salting: A Study on Technical Efficiency and Economic Feasibility

Arry Darmawan; Nur Wulandari; Harsi Dewantari Kusumaningrum; Siti Nurjanah; Anto Tri Sugiarto; Tuti Wahyuni; Fauziah Fakhrunnisa Rochman

doi:10.48084/etasr.18025

Authors

Arry Darmawan Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Bogor, Indonesia | Research Center for Process Technology, National Research and Innovation Agency (BRIN), Indonesia
Nur Wulandari Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Bogor, Indonesia
Harsi Dewantari Kusumaningrum Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Bogor, Indonesia
Siti Nurjanah Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Bogor, Indonesia
Anto Tri Sugiarto Research Center for Smart Mechatronics, National Research and Innovation Agency (BRIN), Indonesia
Tuti Wahyuni Research Center for Process Technology, National Research and Innovation Agency (BRIN), Indonesia
Fauziah Fakhrunnisa Rochman Research Center for Environmental and Clean Technologies, National Research and Innovation Agency (BRIN), Indonesia

Volume: 16 | Issue: 3 | Pages: 35192-35198 | June 2026 | https://doi.org/10.48084/etasr.18025

Received: 7 February 2026 | Revised: 6 March 2026 | Accepted: 18 March 2026 | Online: 27 April 2026

Corresponding author: Nur Wulandari

Abstract

The production of salted squid in Indonesia through soaking and boiling often is a long process under conditions that support halophilic bacteria, such as Vibrio parahaemolyticus. Boiling reduces the effective salt content and damages proteins, thereby negatively impacting the texture of the product. This study evaluates the application of Pulsed Electric Field (PEF) to improve the quality of salted squid. PEF treatment at 7 kV/cm for 30 s resulted in the highest salting rate (9.81%) with a 47.5% reduction in bacteria, accompanied by a decrease in sarcoplasmic and myofibrillar proteins of 17.56% and 11.33%, respectively. Increasing the electric field to 10.5 kV/cm resulted in a salt content of 8.62%, comparable to the control samples (8.61%). Still, it increased bacterial reduction efficiency to 97.6%, with relatively low reductions in sarcoplasmic protein (18.44%) and myofibrils (12.67%). Conversely, boiling treatment produced the lowest salt content (6.81%) with 97.9% bacterial reduction, but caused significant protein loss, marked by a decrease in sarcoplasmic protein (46.22%) and myofibril protein (39.11%). Microstructural observations of the mantle tissue confirmed the occurrence of electroporation, which increased tissue permeability and accelerated salt mass transfer. From an economic perspective, the operational costs of PEF are lower (± Rp 10,630/kg) compared to boiling (± Rp 15,250/kg), salt solution loss is less significant, and it allows for product diversification and an increase in the sales value index by up to 1.7 times. Overall, PEF improves product quality, microbiological safety, cost efficiency, and potential added value for the industry.

Keywords:

pulsed electric field, salted squid, salting, protein, boiling

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