PENGHAMBATAN PEMBUSUKAN IKAN KAKAP PUTIH (L calcarifer) MENGGUNAKAN ASAP CAIR HASIL PIROLISIS TEMPURUNG KELAPA; THE INHIBITION OF PERCH (L calcarifer) DECAY USING LIQUID SMOKE FROM COCONUT SHELL PYROLYSIS RESULT
Krisen, Sofia S, Bambang Setiaji
2015 | Tesis | FMIPAThe research on inhibition of perch (L calcarifer) decay using liquid smoke from coconut shell pyrolysis result has been done. This research aims at studying the pH value and trimethylamine (TMA) profile and the micro structure of perch (L calcarifer) fillet samples with and without soaking the liquid smoke of coconut shell during storage. The liquid smoke of coconut shell (redistillation) was filtered using filter paper and then analyzed the chemical components using gas chromatography-mass spectrometry (GC-MS). Determining the concentration of liquid smoke of coconut shell through varying concentrations from 0 to 30% in the range of 5% and data obtained made optimum curve. Determining the long soaking of liquid smoke of coconut shell through variety of soaking time from 0 to 30 minutes with span of 5 minutes and the data obtained was made optimum curve. The sample used was the perch (L calcarifer) having average of 300-350 g. The fish was cleaned by means of removing the entrails, the head was separated from the body and fish meat was filleted from tail to head and then washed with clean running water. The fillet was soaked with the liquid smoke of coconut shell at the concentration and optimum soaking time, the other soaked without being in the liquid smoke of coconut shell. Both drained for 2 hours at temperature of 400 C before being put in the Styrofoam box covered with sterile plastic polypropylene. The samples were stored in a refrigerator set in temperature of 40C and were analyzed every 2 days. The analysis of sample pH value used pH meter, TMA content using UV-visible spectrophotometer and microstructure analysis using scanning electron microscope (SEM). The results indicates that the dominant component from liquid smoke of coconut shell is acetic acid and phenol. The optimum concentration of liquid smoke 5% and optimum soaking time of 10 minutes is the best condition that can be used in this research. The pH value and TMA content of perch (L calcarifer) filet samples soaked is found that with liquid smoke, and the fillet samples that were not soaked increases simultaneously with the increase of storage time. It delays of the increase pH value and TMA for 2 days for fillet soaked with liquid smoke of coconut shell occurred compared to fillet without being soaked in liquid smoke of coconut shell. The accretion kinetics of sample TMA follows the order-1 reaction.
Kata Kunci : liquid smoke; L calcarifer; pH; TMA; soaking
