POTENTIAL UTILIZATION OF LIQUID SMOKE PANDANUS CONOIDEUS AS A NATURAL PRESERVATIVE OF FISH DURING STORAGE
Fransisca Christina Dewi1, Sumiyati Tuhuteru1, Andi Aladin2 dan Setiyawati Yani2

1. Agricultural lecturer, Petra Baliem Wamena College of Agricultural Sciences, Sanger Street Potikelek, Wamena, Papua 99511, Indonesia
2. Chemical Engineering lecturer, Faculty of Industrial Technology, Universitas Muslim Indonesia, UMI, Makassar, Sulawesi Selatan 90231, Indonesia
Coresponding : franciesca.christ11[at]gmail.com

Abstract

The content of phenolic compounds and organic acids contained in the liquid smoke of Pandanus conoideus has the potential as a natural preservative of fish. The content of liquid smoke corresponds to the content of gas or volatile compounds during the combustion process or the manufacture of charcoal whose smoke can be condensed. This study aims to determine the potential of liquid smoke from Pandanus conoideus as food preservation, especially fish. Damage to food, especially fish, is often encountered in everyday life, either due to microorganisms or the oxidation process. One way to prevent food spoilage is to use liquid smoke. Liquid smoke contains functional compounds (acidic, phenolic and carbonic compounds) that can act as antioxidants, antibacterials and antifungals. Liquid smoke is made from the pyrolysis of Pandanus conoideus at a temperature of 300 until 400 C for 90 until 20 minutes. The resulting liquid smoke then goes through the distillation process to produce grade 1 liquid smoke which can be used as a fish preservative. Grade 1 liquid smoke was diluted and then tested as a fish preservative. The use of liquid smoke as a fish preservative from lignocellulosic materials is safer than fish preservation through direct combustion, because the tar compound deposits have been purified

Keywords: liquid smoke, pandanus conoideus, preservative, fish, pyrolysis

Topic: Food Chemistry