Aplikasi Asap Cair Tempurung Kelapa Terhadap Uji Organoleptik Ikan Segar Sebagai Pengawet Alami
Abstract
Kata kunci : Asap Cair; Pelestarian; Ikan; Uji Organoleptik; Panjang
ABSTRACT
The fish is source of high quality foodstuff that required by humans, fish also a perishable foodstuff. Therefore the handling of fish that necessary to be done in order to maintain this quality of fish and extend the self life of fish without reduce the nutritional percentage with maximum, handling fresh fish with distribution of liquid smoke can reduce the deterioration speed of fish quality, foremost in reduction microbe activity and chemistry reaction such as decomposition of protein. The purpose of this study to get yield percentage and the amount of water content in coconut shell with optimum. The design of this study used experimental design with 0-3 days in the long distinction drying of raw materials. The prime equipment that used pyrolysis reactor and filtration column, with coconut shell as it raw material. The techniques of data analysis that used GC-MS instrument, and the parameter that measured include water content, yield, pH, acidity as well as organoleptic testing that include color, flavor and texture. The result of this study that showed the percentage of liquid smoke(yield) from coconut shell 11,2%, the water content 1,96%, the quality of acidity 6,25 with pH percentage 1,97.
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