Author

Musrowati Lasindrang

Subject

- Pertanian

Abstract

The purpose of this research was to evaluate the role of liquid smoke of oil palm kernel as bio-preservative on the fish during storage toward chemistry/biochemical or microbiological change at to tuna (Thunnus sp) fish.This research was carried out in three steps: 1) Making liquid smoke with temperature pirolysis 400?C during 90 minutes and liquid smoke fractionation in rank: F1 : liquid temperature 100?C; F2: 101-125?C; F3: 126–150?C; F4: 151–200?C; 2) Proximate analysis of liquid smoke FO and Fraction F2 to tuna fish that analysed with TVB, total bacterium, and total protein content. The result indicates that the phenol and acid content was more increase with higher fractionation temperature while the carbonyl content was more reduced with higher fractionation temperature. The TVB value for Tuna fish muscle without soaking higher liquid smoke (38.93 mg N/100 g and 36.27 mg N/100 g) compared to tuna fish muscle of liquid smoke soaking (F0) that is 13.87 mg N/100 g and 11.73 mg N/100 g and also soaking with F2 fraction muscle tuna 12.27 mg N/100 g. Total bacterium (2.67x109 cfu/g and 2.10x109 cfu / g) compare without soaking liquid smoke (F0) and F2 fraction that is (8.43x105 cfu/g and 6.23x105 cfu /g) and (8.57x105 cfu/g and 6.50x105 cfu/g). Keywords: liquid smoke, palm kernel shell, biopreservative, Tuna fish

Publisher

Indonesian Association of Food Technologists & FTP UGM

Contributor

-

Publish

2017

Material Type

ARTIKEL

Right

-