Application of Liquid Smoke From Pyrolysis Byproducts of Ulin Wood Sawdust (Eusideroxylon Zwageri) As A Preservative of mackerel (Rastrelliger) Takdir Syarif1 , Andi Aladin1 *, Basri Modding2, Lastri Wiyani2 and Fransisca Christiana Dewi3
1Chemical Engineering lecturer, Faculty of Industrial Technology, Universitas Muslim Indonesia, UMI Makassar
2Management lecturer, Faculty of Economics, Universitas Muslim Indonesia, UMI Makassar
3Agricultural lecturer, Petra Baliem Wamena College of Agricultural Sciences
*) Email : andi.aladin[at]umi.ac.id
Abstract
Carbon-based agricultural waste such as sawdust waste or red fruit seed waste can be processed into carbonized charcoal (charcoal) as the main product and liquid smoke as a by-product in a pyrolysis reactor. The liquid smoke product can be used as a food preservative such as fish preservatives, as an alternative to the conventional method, namely smoking fish directly over smoke and coals which have the risk of giving a carcinogenic effect. In this study, the simultaneous pyrolysis of ulin wood sawdust (Eusideroxylon Zwageri) was carried out at a pyrolysis temperature of 400 oC and a pyrolysis time of 2 hours. The by-product of pyrolysis in the form of grade 3 liquid smoke is distilled twice to obtain grade 1 liquid smoke which is free from benzopyrene compounds (cancer triggers). Grade 1 liquid smoke was diluted to 3% and then tested as a preservative for mackerel (rastrelliger). From this study, the maximum shelf life of fish is three days in an open space with organoleptic properties including aroma and texture that are only one level lower than fresh fish (1 hour shelf life). The aroma of pickled fish tastes like smoked fish but is a bit fishy (scale 4 out of a scale of 1-5). The texture is a bit soft (scale 4) compared to the control fish (without preservation of liquid smoke) all of the textures are almost destroyed (scale 2)
