Optimasi produksi asap cair cangkang biji jarak pagar dan aplikasinya pada pengawetan ikan nila (Oreochromis niloticus) asap

FRANSISKA, Ripo, Dr. Yudi Pranoto, S.T.P, MP

2009 | Tesis | S2 Teknologi Hasil Perkebunan

Cangkang biji jarak pagar merupakan salah satu produk samping yang dihasilkan dari proses ekstraksi biji jarak pagar untuk memproduksi minyak jarak (Jatropha Oil). Penelitian ini bertujuan untuk menentukan suhu dan waktu optimum pirolisis asap cair cangkang biji jarak pagar dan mengetahui pengaruh komponen kimia asap cair pada pengasapan ikan. Penelitian ini dilakukan dengan 2 tahap yaitu a). Optimasi produksi asap cair dengan 2 faktor yaitu suhu dan waktu dengan mengamati rendemen, fenol,karbonil dan total asam; b). Aplikasi asap cair hasil optimasi dan diredistilasi pada ikan dan diamati TVB dan TPC selama penyimpanan 8 hari. Hasil optimasi produksi asap cair menghasilkan produksi optimum asap cair pada suhu 405 ºC, waktu 101 menit dan produksi asap cair sebesar 34,2 %, kadar fenol optimum dalam asap cair pada suhu 425 ºC, waktu 91 menit dan kandungan fenol sebesar 2,31 %, kadar karbonil optimum dalam asap cair pada suhu 390 ºC, waktu 89 menit dan kandungan karbonil asap cair sebesar 15.86 % dan kadar asam dalam asap cair pada suhu 370 ºC, waktu 88 menit dan kandungan asam sebesar 4.62 %. Komposisi kimia asap cair cangkang jarak pagar hasil optimasi adalah fe nol 0,80 %, karbonil 21,78 %, asam 4,57 % dan benzo(a)pyrene <1,12 ppm. Kemampuan asap cair cangkang biji jarak pagar sebagai antimikrobia semakin tinggi dengan naiknya konsentrasi asap cair yang diaplikasi pada ikan nila. Nilai TVB hari ke 8 pada konsentrasi asap cair 2,5 %, 5 % dan 7,5 % adalah 41,03; 23.66 dan 20.66 ( mg N/100 g bahan) dan nilai TPC masing-masing 7.27; 6.21 dan 5.95 (log CFU/g). Nilai TVB dan TPC pada nila asap menunjukan penurunan dengan semakin tinggi konsentrasi asap cair.

The shell of the seed of jatropha is one of the side products produced by the process of seedal extraction of jatropha to produce jatropha oil. This research was conducted to decide the temperature and the optimum of the pirolisis liquid smoke of the seed shell of jatropha and to know what is the effect of the chemical components of the liquid smoke on a fish fumigation. This research was conducted in two stages: a). The optimization of the production of the liquid smoke with two factors, that were the temperature and the time by observating rendemen, fenol, karbonil, and total acid; b). The application of the liquid smoke of the optimization results and distilated in fish and observed by TVB and TPC for 8 days of preservation. The results of the optimization of the liquid smoke generated the optimum production of the liquid smoke at the temperature of 405 oC, time needed of 101 minutes and the production of the liquid smoke was 34.2%, the optimum fenol content in the liquid smoke at the temperature of 425 oC, time needed of 91 minutes and the fenol content was 2.31%, the optimum carbonil content at the temperature of 390 oC, time needed of 89 minutes and the carbonil content of the liquid smoke was 15.86% and the acidal content in the liquid smoke at the temperature of 370 oC, time needed of 88 minutes and the acidal content was 4.62%. The chemical composition of the liquid smoke of the shell jatropha of the optimal results were fenol 0.80%, carbonil 21.78%, acid 4.57% and benzo(a)pyrene <1.12 ppm. The ability of the liquid smoke of the seed shell of jatropha as anti-microbia improved by higher concentrations of the liquid smoke applicated to the indigo fish. The TVB values of the 8th day on the concentrations of the liquid smoke of 2.5%, 5%, and 7.5% were 41.03; 23.66 and 20.66 (mg N/100 g material) and the TPC values were 7.27; 6.21 and 5.95 (log CFU/g) subsequently. The TVB and TPC values on the indigo fish decreased by the higher concentration of the liquid smoke.

Kata Kunci : asap cair, cangkang biji jarak pagar, pengawetan ikan nila, liquid smoke, shell of the seed of jatropha, indigo fish preservation