PEMBUATAN ASAP CAIR TANDAN KOSONG KELAPA SAWIT UNTUK PENGAWET DAN FLAVOURING IKAN PINDANG KEMBUNG (Rastrelliger sp.)
Abstract: Solid waste from oil
palm factory such as oil palm fruit bunches can polute environment it if
doesn’t get an appropriate treatment. This research tried to investigate the
use of oil palm fruit bunches for liquid smoke that is used in making boiled
salted Kembung (Rastrelliger sp.) fish. The objective of this research is to
find the effect of liquid smoke from oil palm fruit bunches on boiled salted kembung
fish and also to evaluate the result from microbiologist and organoleptic of
view. And also to investigate the economic value liquid smoke from oil palm
fruit bunches when it is used for making liquid smoke. Boiled salted kembung
fish was dyeing in liquid smoke 1%, 2%, and 3%, then do analyze Total Plate
Count and organoleptic during storage on 0, 3, 5, and 7 days at room
temperature. The result shows that boiled salted kembung fish on a
microbiologically test as a control treatment only stand until the third day of
storage, mean while with the application of liquid smoke 1%, 2%, and 3% the
boiled salted kembung can stand until the seventh day of storage. From the
organoleptic point of view, the panelists are prefer to consume the kembung
fish with liquid smoke process. From the economic value, process of liquid
smoke from oil palm fruit bunches is more potential than conventional process
of oil palm fruit bunches.
Keywords: liquid smoke, oil
palm fruit bunches, boiled salted kembung fish, total plate count, organoleptic
Penulis: Lina Widawati,
Budiyanto Budiyanto
Kode Jurnal: jppertaniandd140638
