PEMANFAATAN ASAP CAIR TEMPURUNG KELAPA PADA PEMBUATAN IKAN KERING DAN PENENTUAN KADAR AIR, ABU SERTA PROTEINNYA
Abstract: Liquid smoke has
been obtained from the pyrolysis of coconut shell. The liquid smoke
characterized by Gas Chromatography-Mass Spectrometry (GC-MS). Characterization
results include dodekanoat acid (2.3 %), myristic acid (3.3 %), butyric acid
(3.8 %), propionic acid (4.7 %), acetic acid (5.1 %), carbamic acid (10.2 %)
and palmitic acid (19.9 %). Liquid smoke is applied to the manufacture of dried
fish. Making dried fish using NaCl, NaCl-liquid smoke and liquid smoke for the
preservatives. Organoleptic (odor, color and shelf life) and chemical tests(moisture,
ash and protein content) is done for all driedfish. Organoleptic and chemical
tests showed, dried fish preserved with NaCl-liquid smoke is the best
preserved. It can be seen from smell that is not too smelled of smoke, less
brown color, shelf life of 63 days, water content of 32.9 %, ash content of
24.4 % and protein content of 13.6%.
Penulis: Sanny Edinov,Yefrida,
Indrawati, dan Refilda
Kode Jurnal: jpkimiadd130215
